| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Meats |
Jewish |
Vegetables |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
|
Egg |
| 1/4 |
c |
Oil |
| 4 |
|
Potato; cooked mashed |
|
|
Chicken fat; melted |
|
|
Salt |
|
|
Pepper; lots of pepper |
| 1/2 |
lb |
Liver; beef, broiled, choppd |
| 3 |
|
Chicken liver; broiled chopd |
| 1/2 |
lb |
Ground beef; sauteed |
| 1/2 |
c |
Potato; mashed |
| 1 |
|
Egg |
| 1 |
|
Onion; minced and browned i |
| 1 |
tb |
Oil |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
DOUGH
POTATO FILLING
LIVER FILLING
Sift flour, baking powder, and salt into a bowl.
Beat egg, oil, and water and add to the flour mixture. Knead lightly
until dough is soft; it will be slightly oily but not sticky. Cover and set
in a warm place for 1 hour. Make filling. For either filing, combine all
ingredients and mix well. Divide dough in half and roll as thin as
possible into a rectangle. Spread the filling on long side of the dough and
roll like a jelly roll. CUt into 1-in.
slices. Pull ends of the dough over the filling and tuck into the knish to
form small cakes. Place on a well-greased baking sheet. Bake in a 375
degree F.
oven until brown I didn't post the original knish recipe, but I do have
quite a few in my collection.
This is one from Balabustas More Favorite Recipes,
by the B'nai Israel Sisterhood, Gainesville,
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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