Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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