Recipe - Jennie Grossingers Knishes And Fillings

2 One half cup Sifted flour
1 teaspoon Baking powder
One half teaspoon Salt
2 Eggs
2/3 cup Salad oil
2 tablespoon Water

POTATO FILLING
1 cup Chopped onions
6 tablespoon Chicken fat or butter
2 cup Mashed potatoes
1 Egg
1 teaspoon Salt
One fourth teaspoon Pepper

CHEESE FILLING
1 One half cup Diced scallions or onions
4 tablespoon Butter
2 cup Pot cheese
1 Egg
1 One half teaspoon Salt
1/8 teaspoon Pepper
2 tablespoon Sour cream

MEAT FILLING
One half cup Minced onions
2 tablespoon Chicken fat
1 One half cup Ground cooked meat
One half cup Cooked rice
1 Egg
1 teaspoon Salt
One fourth teaspoon Pepper

CHICKEN FILLING
1 One half cup Ground cooked chicken
Three fourths cup Mashed potatoes
1 Egg
1 teaspoon Salt
One fourth teaspoon Pepper

Sift the flour, baking powder and salt into a bowl. Make a well in the
center and drop the eggs oil and water into it. Work into the flour mixture
with the hand and knead until smooth. There are two ways to fill the
knishes. In either case, divide the dough in two and roll as thin as
possible. Brush with oil. Now you can spread the filling on one side ofd
the dough and roll up like a jelly roll cut into 5 One half inch slices.

Here's the basics, fillings follow:

DOUGH: Place on an oiled baking sheet cut side down. Press down lightly to
flatten. Or you can cut the rolled dough in 3inch circles. Place a
tablespoon of the filling on each, draw the edges together and pinch
firmly. Place on an oiled baking sheet, pinched edges up.

In either case, bake in a 375 degree oven 35 minutes or until browned.
makes about 24.

FILLINGS FOR KNISHES;

POTATO: Brown the onions in the fat or butter. Beat in the potatoes, egg,
salt and pepper until fluffy.

CHEESE: Scallions are better than onions for this, so try to get them.
Brown the scallions in the butter and beat the cheese, egg, salt, pepper
and sour cream until smooth.

MEAT: Lightly brown the onions in the fat. Add the meat, rice, egg, salt
and pepper, mixing until smooth.

CHICKEN: Mix all the ingredients until smooth.
Posted to JEWISHFOOD digest V97 #035 by alotzkar@direct.ca (Al) on Jan 29,
1997.