MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: Jennie Grossinger’s Knishes
  Categories: Pasta, Jewish
       Yield: 24 Servings
  
            DOUGH
   2 1/2 c  Sifted flour
       1 ts Baking powder
     1/2 ts Salt
       2    Eggs
     2/3 c  Salad oil
       2 tb Water
            POTATO KNISHES
       1 c  Chopped onions
       6 tb Chicken fat or
            Butter
       2 c  Mashed potatoes
       1    Egg
       1 ts Salt
     1/4 ts Pepper
            CHEESE KNISHES
   1 1/2 c  Diced scallions or onions
       4 tb Butter
       2 c  Pot cheese
       1    Egg
   1 1/2 ts Salt
     1/8 ts Pepper
       2 tb Sour cream
            MEAT KNISHES
     1/2 c  Minced onions
       2 tb Chicken fat
   1 1/2 c  Ground cooked meat
     1/2 c  Cooked rice
       1    Egg
       1 ts Salt
     1/4 ts Pepper
            CHICKEN KNISHES
   1 1/2 c  Ground cooked chicken
     3/4 c  Mashed potatoes
       1    Egg
       1 ts Salt
     1/4 ts Pepper
            POTATO-DOUGH KNISHES
     1/4 c  Minced onions
       6 tb Chicken fat or butter
       4 c  Mashed potatoes
     1/2 c  Potato flour
       3    Eggs
       1 ts Salt
     1/4 ts 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 of the dough and roll it up, like a jelly roll. Cut into 1
       1/2    inch slices.
   
   Here’s the basics, fillings follow.
   
   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 in 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.
   
   And finally, the classic
   
   Potato Dough: Brown the onions in 4 tablespoons chicken fat or butter.
   Cool. Knead together the remaining fat or butter, the pota- toes,
   potato flour, eggs, salt and pepper. Break off pieces (about 2 inches
   long) and flatten slightly. Place a teaspoon of browned onions on
   each and cover by pinching the edges together. Place on a greased
   baking sheet. Bake in a 375 degree oven 25 minutes. Makes about 20.
   Place in an oiled baking sheet cut side down.  Press down lightly to
   flatten. Or you can cut the rolled dough in 3 inch 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.
 
 From the recipe files of:
 
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 http://www.ilos.net/~answers/recipe
 recipes@ilos.net
 
  
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