---------- Recipe via Meal-Master (tm) v8.02
  Categories: Meats
       Yield: 5 servings
 -----------------------NOODLE DOUGH-----------------------
     1/2 ts Salt
       2    Eggs; slightly beaten
       2 c  Flour; unsifted (scant)
 ----------------------CHICKEN FILLING----------------------
       2 c  Cooked chicken; minced
       1 tb Onion; minced
       1    Egg
            Salt and pepper; to taste
 -------------------CHICKEN LIVER FILLING-------------------
       2 c  Broiled chicken livers
       2    Eggs; hard boiled
       1    Onion; small minced
            Salt and pepper
       1 tb Scmaltz; chicken fat
 -----------------------MEAT FILLING-----------------------
       2 c  MEAT; Cooked and ground*
       1    Egg
       1 tb Onion; minced
            Salt and pepper
 ----------------------CHEESE FILLING----------------------
       2 c  Cottage cheese; farmers, dry
       3 tb Bread crumbs; fine soft
       1    Egg
       2 tb Onion; minced
            Salt and pepper
   NOODLES: This is a lost art. may I add that I usually
   use wonton skins and make life easy for myself; but
   once in awhile.... Add salt to eggs,add eggs to flour.
   mix with your hands until the dough leaves the sides
   of the bowl. It should be fairly stiff. Knead until
   dough is smooth and elastic. Roll out on a lightly
   floured board (or on a white cloth). Roll and stretch
   until it is paper thin...well very thin. Cut into 3
   squares. Place one T of filling in center of each
   square and fold to make a triangle. Crimp edges with a
   fork and cook in boiling water. If you have a pasta
   machine (or I sometimes use FP go for it. Cook until
   they rise to the top; about 10 or 12 minutes. DO NOT
   COOK IN THE SOUP. You may warm them in the soup.
    FILLINGS. These days I zap all the ingredients for
   each type of filling in the FP...leaving the eggs for
   last. For the cheese filling, you just want to
   combine. I would serve all but the cheese with Chicken
   Noodle soup. the Cheese Kreplach are usually served on
   the side (for a dairy meal) with sour cream. Each of
   these recipes makes about 30; figure at least 3 each