---------- 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.
 [email protected] or [email protected]

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