---------- 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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