Potato Knishes Preparation
Combine ingredients thorougly; form into 2 mounds. Brush with diluted egg yolk or evaporated milk. Bake in moderate oven (350F) until delicately browned or about 20 min. Variations: The same proportions may be used in making larger quantities. Fillings may be added. Make a depression in the center of each mound and fill with 1 tbs. of cooked leftover meat or chicken or a combination of chopped liver and hard-cooked eggs. Or fill with pot cheese seasoned to taste (dont use chicken fat!!) with salt and pepeer and combined with 1 egg per cup of cheese. Then bake. Posted to JEWISH-FOOD digest Volume 98 #005 by "Shoshana L. Boublil"
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