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LOCATION: Recipes >> Entrée Pies >> Knishes 02

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1 egg
1/4 cup cooking oil
3/4 cup lukewarm water
pinch salt
dash pepper
3 to 4 cups flour

Mix together egg, water, pepper, oil and salt.

Add flour gradually, kneading the dough until it is smooth and
elastic and won't stick to hands. Divide into 3 balls and place
into bowl, cover very lightly with a dab of oil and place small
plate on top. Let stand 2 to 3 hours in a warm place.

When dough is ready, place cloth on table and sprinkle lightly with
flour. Rub flour on the rolling pin. Place dough in centre of
cloth and start rolling, turning, and lifting often so the dough
won't stick. Slip hands under dough and stretch dough with the
backs of your hands until dough is paper thin. Lay carefully back
on cloth - add a very light coat of oil.

Place row of filling along edge of dough in a circle and roll up,
cutting dough in centre, so that by the time the dough is rolled
up it will be about 2 1/2 to 3 feet in length. Cut into 2 inch
pieces, pinch ends and flatten slightly. Bake on a lightly greased
pan at 375F until lightly browned (30 to 40 minutes)


2 pounds rice, washed
1 litre milk
1 1/2 cups margarine
1 litre water
4 cups sugar
4 eggs

Combine rice, milk, margarine, water, and sugar in a big pot
(will double in size). Put in 350F oven, mix occasionally until
rice is cooked (about 3 or 4 hours). More water may be needed.
Add eggs and mix. (Can add more sugar if you like it sweet).


6 large potatoes
3 medium onions
2 eggs
vegetable oil
salt and pepper

Boil potatoes until tender. Mash. Allow to dry a bit. Add sauteed
onions and leftover oil. Beat eggs in to still warm potatoes.

Yield: 75 knishes


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