INGREDIENTS

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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