* Originally in: fido:recipes
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Ratner's Knishes
Categories: Appetizers, Breads, Potatoes
Yield: 4 Servings
1/3 c Egg whites (about 2)
2 tb Oil
1/4 ts Salt
3/4 c Water
3 c All-purpose flour
Oil
1 Egg beaten; for wash
MMMMM---------------------VEGETABLE FILLING--------------------------
1/4 c Oil
1 1/2 c Onion; chopped
1 Clove garlic; chopped
1 Carrot; diced
1 c Celery
2 c Mushrooms; chopped
1/2 c Green pepper; chopped
1 c Rice; cooked
1 c Kasha; cooked
1 Egg
Salt & fresh ground pepper
MMMMM-----------------------POTATO FILLING----------------------------
1/4 c Butter
3 c Onion; chopped
4 c Idaho potatoes; mashed
Salt & fresh ground pepper
Combine first 5 ingredients and beat with an electric
mixer until smooth. Pour a thin layer of oil over dough.
Let stand at room temp for 1 hour.
Prepare filling as directed.
Preheat oven to 350+.F/175+.C.
On a heavily floured board, knead dough until smooth &
elastic. Roll out to a 1/8 inch thickness, shaping into a
14" X 24" oblong. Brush dough with oil.
Spoon Potato Filling along one 24" edge of the dough.
Spoon Vegetable filling along the other 24" edge.
Roll the dough over the filling and continue rolling
towards the center. Then roll the other side towards the
center in the same way. Separate the 2 rolls by cutting
down the center. Cut each long roll into 2 pieces.
Place all 4 pieces on a heavily greased cookie sheet.
Brush with oil and bake for 35 - 40 minutes, or until
golden brown.
Remove from oven and brush with egg wash. Return to oven
and bake 10 minutes longer.
Cut into 1 1/2" pieces and serve warm.
NOTE: After, cooling, knishes may be sliced, wrapped and
frozen (up to 1 year) and used when desired.
Yield: Four 12 inch lengths
VEGETABLE FILLING: In a 10" skillet heat the oil. Add
onion, garlic, carrot, celery, mushrooms and green pepper
and saute for 10 minutes or until veggies are tender.
Stir in rice, kasha and egg. Season to taste with salt
and pepper.
Use as filling for Knishes.
Yield: 3 1/2 cups filling (enough for two 2" knishes)
POTATO FILLING: In a skillet heat butter and saute
onion until golden brown.
Stir in mashed potato, salt & pepper to taste. Cool.
Use as filling for pirogen or knishes.
Yield: Filling for 50 small pirogen or two 12" knishes
Source: "THE WORLD-FAMOUS RATNER'S MEATLESS COOKBOOK"
From: Sandra Capps
From the MM database of Judi M. Phelps.
From: http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... Using words to describe magic is like using a screwdriver to cut meat
--- BBBS/Li6 v4.10 Toy-4
* Origin: Prism bbs (1:261/38)
|
Home Cooking and Related Topics... 
