---------- 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
            Vegetable Filling and/or
            Potato Filling
       1    Egg beaten; for wash
     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
   From: WXHA93A, Sandra Capps , Prodigy, 10/24/95
   From the MM database of Judi M. Phelps.
   jphelps@slip.net or jphelps@best.com