| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Meats | Vegetable | 24 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 | t | Baking powder |
| 1/2 | t | Salt |
| 2 | T | Vegetable oil |
| 2 | Eggs, lightly beaten | |
| 2 | T | Chicken fat, melted or |
| vegetable oil | ||
| 2 | c | Finely chopped onion |
| 2 | c | Plain mashed potatoes |
| Salt and freshly ground | ||
| Black pepper, to taste |
INSTRUCTIONS
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 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) 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. Preheat the oven to 350 degrees. To make the filling: Combine the chicken fat, onions, potatoes and salt and pepper to taste in a bowl. 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. Arrange the rolls on baking sheets. Bake until browned, about 40 minutes. 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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