Ratner's Knishes

---------- Recipe via Meal-Master (tm) v8.04

Title: Ratner's Knishes
Categories: Appetizers, Jewish
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
Vegetable Filling and/or
Potato Filling
1 Egg beaten; for wash
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 & freshly ground pepper
POTATO FILLING
1/4 c Butter
3 c Onion; chopped
4 c Idaho potatoes; mashed
Salt & freshly ground pepper

1. 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. 2.
Prepare filling as directed. 3. Preheat oven to 350
degrees. 4. On a heavily floured board, knead dough
until smooth & elastic. Roll out to a 1/8 inch
thickness, shaping into a 14 X 24 inch oblong. Brush
dough with oil. 5. Spoon Potato Filling along one 24
inch edge of the dough. Spoon Vegetable filling along
the other 24 inch edge. 6. 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. 7. Place all 4
pieces on a heavily greased cookie sheet. Brush with
oil and bake for 35 - 40 minutes, or until golden
brown. 8. Remove from oven and brush with egg wash.
Return to oven and bake 10 minutes longer. 9. Cut into
1 1/2 inch 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: 1. In a 10 inch skillet heat the
oil. Add onion, garlic, carrot, celery, mushrooms and
green pepper and saute for 10 minutes or until veggies
are tender. 2. Stir in rice, kasha and egg. Season to
taste with salt and pepper. 3. Use as filling for
Knishes. Yield: 3 1/2 cups filling (enough for two 2
inch knishes

POTATO FILLING: 1. In a skillet heat butter and saute
onion until golden brown. 2. Stir in mashed potato,
salt & pepper to taste. 3. Cool 4. Use as filling for
pirogen or knishes. Yield: Filling for 50 small
pirogen or two 12 inch knishes

Source: "THE WORLD-FAMOUS RATNER'S MEATLESS COOKBOOK"
From: WXHA93A, Sandra Capps , Prodigy, 10/24/95

From the MM database of Judi M. Phelps.
jphelps@slip.net or jphelps@best.com

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