Different fillings for knishes;

Yield: 30 Knishes (

Measure Ingredient
3 larges Onions (up to 5)
¼ pounds Butter
2½ pounds Dry cottage cheese
3 Eggs
3 tablespoons Sour cream
2 tablespoons Sugar
¼ teaspoon Salt
3 Onions chopped
½ cup Schmaltz -or-
¼ pounds Butter
2 cups Mashed potatoes
1 Egg
Salt and pepper to taste
1 Onion chopped
1 tablespoon Schmaltz
1 cup Cooked beef
1 cup Boiled lung
1 cup Cooked kasha, rice (cooked) or mashed potatoes
1 Egg
2 Onions minced
2 tablespoons Schmaltz
2 cups Cooked kasha
Salt and pepper to taste
Chicken or meat gravy
2 cups Ground cooked chicken
½ cup Mashed potatoes
Salt and pepper to taste
2 tablespoons Chicken gravy

CHEESE

POTATO

MEAT

KASHA

CHICKEN

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@... (Al)

Date: Sat, 14 Dec 1996 18:26:39 -0800

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