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Name: Jennie Grossingers Knishes and Fillings
Prep time: 30 min
Total time: 30 min
Yield: 24
Cuisine: American
Ingredients: 1/4 ts Pepper; MEAT FILLING; 1/4 ts Pepper; 2 c potatoes Mashed; 1 Egg; 1 1/2 c Ground chicken cooked; 2/3 c Salad oil; 1/4 ts Pepper; 2 tb Water; 2 tb Sour cream; 2 Eggs; 1 c Onions chopped; 1 1/2 ts Salt; 3/4 c potatoes Mashed; 1 Egg; 6 tb Chicken fat or butter; 4 tb Butter; 1 Egg; 1 ts Salt; 2 1/2 c Flour sifted; 1 ts Salt; 1/2 c onions Minced; 1/8 ts Pepper; 1 1/2 c Ground meat cooked; CHICKEN FILLING; POTATO FILLING; CHEESE FILLING; 1 1/2 c scallions Diced, or onions; 2 c Pot cheese; 1 Egg

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INGREDIENTS

1/4 ts Pepper
MEAT FILLING
1/4 ts Pepper
2 c potatoes ; Mashed
1 Egg
1 1/2 c Ground chicken ; cooked
2/3 c Salad oil
1/4 ts Pepper
2 tb Water
2 tb Sour cream
2 Eggs
1 c Onions ; chopped
1 1/2 ts Salt
3/4 c potatoes ; Mashed
1 Egg
6 tb Chicken fat ; or butter
4 tb Butter
1 Egg
1 ts Salt
2 1/2 c Flour ; sifted
1 ts Salt
1/2 c onions ; Minced
1/8 ts Pepper
1 1/2 c Ground meat ; cooked
CHICKEN FILLING
POTATO FILLING
CHEESE FILLING
1 1/2 c scallions ; Diced, or onions
2 c Pot cheese
1 Egg
2 tb Chicken fat
1/2 c Rice ; cooked
1 ts Salt
1 ts Baking Powder
1/2 ts Salt

Servings

INSTRUCTIONS

Sift the flour, baking powder and salt into a bowl. Make a well in the center and drop the eggs oil and water into it. Work into the flour mixture with the hand and knead until smooth. There are two ways to fill the knishes. In either case, divide the dough in two and roll as thin as possible. Brush with oil. Now you can spread the filling on one side ofd the dough and roll up like a jelly roll cut into 5 - 1/2 inch slices. Heres the basics, fillings follow: DOUGH: Place on an oiled baking sheet cut side down. Press down lightly to flatten. Or you can cut the rolled dough in 3-inch circles. Place a tablespoon of the filling on each, draw the edges together and pinch firmly. Place on an oiled baking sheet, pinched edges up. In either case, bake in a 375 degree oven 35 minutes or until browned. makes about 24. FILLINGS FOR KNISHES; POTATO: Brown the onions in the fat or butter. Beat in the potatoes, egg, salt and pepper until fluffy. CHEESE: Scallions are better than onions for this, so try to get them. Brown the scallions in the butter and beat the cheese, egg, salt, pepper and sour cream until smooth. MEAT: Lightly brown the onions in the fat. Add the meat, rice, egg, salt and pepper, mixing until smooth. CHICKEN: Mix all the ingredients until smooth. Posted to JEWISH-FOOD digest V97 #035 by alotzkar@direct.ca (Al) on Jan 29, 1997.

NOTES

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Jennie Grossingers Knishes and Fillings

1/4 ts Pepper 
  MEAT FILLING 
1/4 ts Pepper 
2 c potatoes Mashed
1  Egg 
1 1/2 c Ground chicken cooked
2/3 c Salad oil 
1/4 ts Pepper 
2 tb Water 
2 tb Sour cream 
2  Eggs 
1 c Onions chopped
1 1/2 ts Salt 
3/4 c potatoes Mashed
1  Egg 
6 tb Chicken fat or butter
4 tb Butter 
1  Egg 
1 ts Salt 
2 1/2 c Flour sifted
1 ts Salt 
1/2 c onions Minced
1/8 ts Pepper 
1 1/2 c Ground meat cooked
  CHICKEN FILLING 
  POTATO FILLING 
  CHEESE FILLING 
1 1/2 c scallions Diced, or onions
2 c Pot cheese 
1  Egg 
2 tb Chicken fat 
1/2 c Rice cooked
1 ts Salt 
1 ts Baking Powder 
1/2 ts Salt

Sift the flour, baking powder and salt into a bowl. Make a well in the  center and drop the eggs oil and water into it. Work into the flour mixture  with the hand and knead until smooth. There are two ways to fill the  knishes. In either case, divide the dough in two and roll as thin as  possible. Brush with oil. Now you can spread the filling on one side ofd  the dough and roll up like a jelly roll cut into 5 - 1/2 inch slices.    Heres the basics, fillings follow:    DOUGH: Place on an oiled baking sheet cut side down. Press down lightly to  flatten. Or you can cut the rolled dough in 3-inch circles. Place a  tablespoon of the filling on each, draw the edges together and pinch  firmly. Place on an oiled baking sheet, pinched edges up.    In either case, bake in a 375 degree oven 35 minutes or until browned.  makes about 24.    FILLINGS FOR KNISHES;    POTATO: Brown the onions in the fat or butter. Beat in the potatoes, egg,  salt and pepper until fluffy.    CHEESE: Scallions are better than onions for this, so try to get them.  Brown the scallions in the butter and beat the cheese, egg, salt, pepper  and sour cream until smooth.    MEAT: Lightly brown the onions in the fat. Add the meat, rice, egg, salt  and pepper, mixing until smooth.    CHICKEN: Mix all the ingredients until smooth.  Posted to JEWISH-FOOD digest V97 #035 by alotzkar@direct.ca (Al) on Jan 29,  1997.

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Nutrition

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Serving Size: 1 Serving (160g)
Recipe Makes: 24

Calories: 266
Calories from Fat: 139 (52%)

Amt Per Serving		% DV

	Total Fat 15.5g	21 %
	Saturated Fat 5.1g	25 %
	Monounsaturated Fat 5.6g
	Polyunsanturated Fat 3.3g
Cholesterol 154.5mg		48 %
Sodium 91.7mg		3 %
Potassium 291.9mg		8 %
Total Carbohydrate 20.6g		6 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 19g
Protein 11.1g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 266

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