Different Fillings for Knishes;

Different Fillings for Knishes; Ingredients

CHEESE	1 tb Schmaltz
3 lg Onions (up to 5)	1 c Cooked beef
1/4 lb Butter	1 c Boiled lung
2 1/2 lb Dry cottage cheese	1 c Cooked kasha, rice (cooked)
3 Eggs	1 Egg
3 tb Sour cream	KASHA
2 tb Sugar	2 Onions minced
1/4 ts Salt	2 tb Schmaltz
POTATO	2 c Cooked kasha
3 Onions chopped	Salt and pepper to taste
1/2 c Schmaltz -or-	Chicken or meat gravy
1/4 lb Butter	CHICKEN
2 c Mashed potatoes	2 c Ground cooked chicken
1 Egg	1/2 c Mashed potatoes
Salt and pepper to taste	Salt and pepper to taste
MEAT	2 tb Chicken gravy
1 Onion chopped

Instructions for Different Fillings for Knishes;

source : Love And Knishes by Sara Kasdan NOTE; THESE RECIPES ALL CALL FOR SCHMALTZ - CAN SUBSTITUTE MARGARINE, BUT THE TASTE WILL BE DIFFERENT, BUT NOT AS MUCH CHOLESTEROL. Cheese: Saute onions in butter until golden.. Blend together all ingredients and fill dough. POTATO: Saute onions in butter or schmaltz (or oil) until golden. Blend together all ingredients and fill dough. MEAT: Saute onion in schmaltz until golden. Grind beef and lung together. Combine all ingredients and fill dough. KASHA: Saute onions in schmalts until golden. Combine with kasha. Add seasonings nd just enough gravy to moisten. Fill dough. ***The number of onions in a recipe depends on how much you like them. CHICKEN: Combine all ingredients. NOTE;Knish fillings may be made from all kinds of leftover meat or poultry, combines with mashewd potatoes, cooked rice or kasha. Try a filling of rice, egg, cinnamon-sugar mix, and raisins. Anything too good to throw away may be put in knishes. Posted to JEWISH-FOOD digest V96 #103 From: alotzkar@direct.ca (Al) Date: Sat, 14 Dec 1996 18:26:39 -0800

Main Ingredient: Cuisine: Uncategorized

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