Recipe#12045

Title: Knishes 02

From: Sandra Shapiro umshapir@CC.UManitoba.CA 
 Newsgroups: rec.food.cooking 
 Date: Sun, 24 Nov 1996 21:57:41 -0600 
 Message-ID: Pine.SOL.3.91.961124213652.27406A-100000@merak.cc.umanitoba.ca 

Mix together:
 1 egg                           1/4 cup cooking oil
 3/4 cup lukewarm water          pinch of salt
 dash of pepper
 Add 3 to 4 cups of flour gradually, kneading the dough until it is smooth 
 and elastic and won't stick to hands. Divide into 3 balls and place into 
 bowl, cover very lightly with a dab of oil and place small plate on to - 
 let stand 2 to 3 hours in a warm place.
 When dough is ready, place cloth on table and sprinkle lightly with flour 
 - also rub flour on the rolling pin. Place dough in centre of cloth and 
 start rolling, turning, and lifting often so the dough won't stick. Slip 
 hands under dough and stretch dough with the backs of your hands until 
 dough is paper thin. Lay carefully back on cloth - add a very light coat 
 of oil.
 Place row of filling along edge of dough in a circle and roll up, cutting 
 dough in centre, so that by the time the dough is rolled up it will be 
 about 2 1/2 to 3 feet in length. Cut into 2 inch pieces, pinch ends and 
 flatten slightly. Bake on a lightly greased pan at 375F until lightly 
 browned (30 to 40 minutes)
 RICE FILLING:
 Wash:   2 pounds rice
 Add:    1 litre milk
         1 1/2 cups margarine
         1 litre water
         4 cups sugar
         4 eggs
 Combine in BIG pot (will double in size). Put in 350F oven, mix 
 occasionally until rice is cooked (about 3 or 4 hours). More water may be 
 needed.
 Add:    4 eggs and mix
 (Can add more sugar if you like it sweet)
 POTATO FILLING:
 6 large potatoes
 3 medium onions
 2 eggs
 vegetable oil
 salt and pepper
 Boil potatoes until tender. Mash. Allow to dry a bit. Add sauteed onions 
 and leftover oil. Beat eggs in to still warm potatoes.
 Yield: 75 knishes