INGREDIENTS

INSTRUCTIONS

DOUGH
FILLING
From: crazy_like_a_fox@prodigy.com (MS KIMBERLY J MENDOZA)
Date: Sun, 12 May 1996 16:38:42, -0500
Recipe by: New York Cookbook by Molly O'Neill
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
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #82
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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