Jewish Potato Knish

Title: Jewish Potato Knish

Categories: Vegetables

Yield: 1 Servings

MMMMM--DOUGH--

2 c Flour

1/2 ts Baking powder

1/4 ts Salt

1/4 c Oil

MMMMM--POTATO FILLING--

4 Potato; cooked mashed

Chicken fat; melted

Salt

Pepper; lots of pepper

MMMMM--LIVER FILLING--

1/2 lb Liver; beef, broiled, choppd

3 Chicken liver; broiled chopd

1/2 lb Ground beef; sauteed

1/2 c Potato; mashed

1 Egg

1 Onion; minced and browned i

1 tb Oil

1/2 ts Salt

Sift flour, baking powder, and salt into a bowl.

Beat egg, oil, and water and add to the flour mixture. Knead lightly

until dough is soft; it will be slightly oily but not sticky. Cover

and set in a warm place for 1 hour. Make filling. For either filing,

combine all ingredients and mix well. Divide dough in half and roll

as thin as possible into a rectangle. Spread the filling on long side

of the dough and roll like a jelly roll. CUt into 1-in.

slices. Pull ends of the dough over the filling and tuck into the

knish to form small cakes. Place on a well-greased baking sheet. Bake

in a 375 degree F. oven until brown.

>From the recipe files of:

Kathleen's Recipe Swap Page

http://www.ilos.net/

answers/recipe recipes

ilos.net

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