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When S. Krausz sent me the following letter, I had to smile. Her cooking style is just like mine: no measurements, just dump on all the good stuff.
4 chicken cutlets, each sliced to form 2 thinner cutlets of the same size
1 frozen kishke, semi-defrosted
1/4 cup Gefen Mayonnaise
1/4 cup Glicks Ketchup
1/4 cup Gefen Duck Sauce
1/2–3/4 cup bread crumbs
2 teaspoons soup mix (any)
6 ounces hot water
salt, to taste
black pepper, to taste
paprika, to taste (optional)
Preheat oven to 350 degrees Fahrenheit. If you have the time and energy, pound the cutlets to make them even thinner.
Scoop a ball of kishke and place in the middle of each cutlet.
Roll cutlets and place seam side down in a 5×7-inch pan. Pack them close together.
In a bowl, mix mayo, ketchup, and duck sauce. Pour over the roll-ups.
Sprinkle bread crumbs over the top.
Dissolve soup mix in the hot water. Stir in salt, pepper, and paprika. Pour around the edges of the pan.
Bake covered for one hour and uncovered for another 30 minutes.
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can we just use thin cutlets and not cut them in half