Meat Filling for Kreplach

Using chicken, liver and beef,
this is the filling I've used.

Ingredients:
1 pound cooked chicken
1/2 pound cooked beef
2 - 3 cooked chicken livers
3 - 4 large onions, finely chopped
1 cup schmaltz (possibly more!)
salt and black pepper to taste

Directions:
Heat the schmaltz in a skillet
and add the onion. Fry until the
onions are deep golden brown.
After browning the ground meat
pulse it in a food processor,
to assure it is fine enough.
You want it to be almost pasty.
When the onions are browned,
add them all, with the schmaltz,
into the meat mixture.
Season well with salt and pepper.
Mix thoroughly and use filling.