Kreplach and Frittata filling

For next week and tomorrow, respectively. Kreplach: filling: 1/4 pound ground beef one small onion, minced one clove garlic, minced 1/2 tsp thyme break up ground beef and cook with onions and thyme until no longer pink. add garlic and cook for a minute, than remove from heat. dough: lightly beat one egg. add to it 1/4 tsp salt, 2 tsp water and 2/3 to 3/4 cup flour. mix together and knead until soft dough forms. on a lightly floured surface, roll out the dough with a floured rolling pin very thinly into a rectangle and cut first into 2" wide strips, than across into squares 2" square. put a tsp of filling in each square and fold over into a triangle, sealing the dough by pinching it. boil for 15 minutes, or cook partway , then finish cooking in simmering soup. can be frozen :) makes 15. Fritatta filling: Saute a minced onion with one diced zuchinni. stir in a cup of minced cooked ham, and a minced clove of garlic, 1/2 tsp thyme, 1/2 tsp crushed rosemary, salt and pepper. cook for a minute, and remove from heat.