*  Exported from  MasterCook II  *
                          Frances' Famous Knishes
 Recipe By     : Frances Lubkin
 Serving Size  : 36   Preparation Time :0:00
 Categories    : ****                             Appetizers
                 Jewish                           Potatoes
                 Side Dishes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          flour
    1      teaspoon      baking powder
      1/2  teaspoon      salt
    3      tablespoons   shortening
    1      large         onion -- diced
    2      pounds        potatoes -- peeled
    3      tablespoons   oil -- or chicken fat
      3/4  teaspoon      salt
      1/4  teaspoon      pepper
 Cook potatoes in water.  In a bowl, combine flour, baking powder, 1/2 teaspoon
 salt and shortenng, blending with your fingers.  Add 2/3 cup watr from the
 cooking potatoes.  Knead lightly.  Dough should be soft, but firm enough to
 roll.  Add a bit more flour, if necessary.  Smooth into a ball and cover bowl.
 Brown onion in oil.  Drain and mash potatoes and add onion.  Add salt and
 pepper.  Roll 1/3 of the dough into a thin rectangle, about  7“x14”.  Place a
 strip of potato mixture about 1 1/2 wide and high along the long edge.  Roll
 like a jelly roll.  Cut into 1 1/4 pieces.  Take each piece and stretch the
 dough to cover the cut edges, unrolling slightly, if necessary.  Knishes should
 be flat on the bottom and rounded on top.  Don't worry if the dough tears of
 potato shows through.  Repeat the process twice more with the remaining dough
 and potatoes.
 Place knishes on greased pans.  Bake 30 minutes at 400F, or until slightly
 browned.  If they are going to be frozen, bake only partially, and finish
 baking when ready to serve.
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