*  Exported from  MasterCook  *
 
                             Memorable Knishes
 
 Recipe By     : New York Cookbook by Molly O'Neill
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Potatoes                         Side Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         DOUGH
    2      cups          all-purpose flour
    1      teaspoon      baking powder
      1/2  teaspoon      salt
    2      tablespoons   vegetable oil
    2                    eggs -- lightly beaten
                         FILLING
    2      tablespoons   chicken fat -- melted
                         or vegetable oil
    2      cups          finely chopped onion
    2      cups          plain mashed potatoes
                         salt and freshly ground black pepper -- to
 taste
 
 1. To make the dough:  Combine the flour, baking powder, and salt in a large
 bowl.  Make a well in the center and add the oil, eggs and 2 tablespoons of
 water.  Gradually mix the wet ingredients with the flour.  Add up to 2
 tablespoons more water if necessary.  Knead the dough until it forms a rough
 ball.  (Personally, I do this part in my food processor.  It makes wonderful
 noodle dough, which is what this is. KM)
 
 2. Knead the dough on a lightly floured surface until the dough is smooth,
 about 6 minutes.  Place the dough in a lightly oiled bowl, cover and
 refrigerate for 1 hour.
 
 3. Preheat the oven to 350 degrees.
 
 4. To make the filling: Combine the chicken fat, onions, potatoes and salt and
 pepper to taste in a bowl.
 
 5. Remove the dough from the refrigerator and divide it into thirds.  On a
 floured surface, roll out one piece of the dough into a thin rectangle about
 10 inches long.  Spread about 2/3 cup of the filling along one long end, about
 1 inch from the edge.  Roll up like a jelly roll and pinch the the edges
 closed.  Repeat with the remaining pieces of dough and filling.
 
 6. Arrange the rolls on baking sheets.  Bake until browned, about 40 
 minutes.
 
 7. Slice the knishes and serve.
 
 Formatted for MC3 by Kim Mendoza, yqym81a@prodigy.com
 
 
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 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 4113 0

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