Different Fillings for Knishes;

Categories: None

Serves: 30 Knishes (

Ingredients:

-----------------------------------CHEESE-----------------------------------
3 lg Onions (up to 5)
1/4 lb Butter
2 1/2 lb Dry cottage cheese
3 Eggs
3 tb Sour cream
2 tb Sugar
1/4 ts Salt

Instructions:
-----------------------------------POTATO-----------------------------------
3 Onions chopped
1/2 c Schmaltz -or-
1/4 lb Butter
2 c Mashed potatoes
1 Egg
Salt and pepper to taste

------------------------------------MEAT------------------------------------
1 Onion chopped
1 tb Schmaltz
1 c Cooked beef
1 c Boiled lung
1 c Cooked kasha, rice (cooked)
-or mashed potatoes
1 Egg

-----------------------------------KASHA-----------------------------------
2 Onions minced
2 tb Schmaltz
2 c Cooked kasha
Salt and pepper to taste
Chicken or meat gravy

----------------------------------CHICKEN----------------------------------
2 c Ground cooked chicken
1/2 c Mashed potatoes
Salt and pepper to taste
2 tb Chicken gravy

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

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