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Aunt Sylvia's Potato Knishes

Aunt Sylvia's Potato Knishes image

DOUGH:
1 c. mashed potatoes
1 egg
enough flour to make a stiff dough
salt to taste
1 T. margarine

FILLINGS:
sautéed onions, seasoned to taste
chopped left-over cooked chicken mixed with
sautéed onions and
seasonings
any cooked meat, chopped and seasoned

Combine ingredients thoroughly. Make into little balls. Using your thumb, make a hole for filling in each ball. After filling, reshape balls to cover filling. Deep fry or bake on a greased cookie sheet at 375° until brown.

Potato Knishes

Potato Knishes image

DOUGH:
2 c. flour
1/2 t. salt
1 egg
3 T. chicken fat
1 c. cold water

FILLING:
2 c. mashed potatoes
2 large onions, diced
gribenes ("as much as you can lay your hands on")
salt, pepper to taste

Sift dry ingredients into a bowl. Make a well in the center and add egg and fat. Stir to combine and add a little water at a time to make dough firm enough to handle. Toss onto a floured board and knead for about 3 minutes. Divide dough into 2 parts and roll each separately. Roll as thin as possible, rolling from edge toward the center.

Sauté the onions in chicken fat until golden brown. Add to the potatoes along with the gribenes cut into small pieces. Add enough chicken fat to make the mixture have a sticky consistency. Season to taste.

Put filling on dough in a line across one end of the dough. Roll as for jelly roll until filling is covered with 2 layers of dough. Cut off the roll and put another line of filling on dough, etc., repeating process until all dough and filling is used up. Cut the long rolls into pieces of desired size by pressing down on the roll with the pinky finger side of the hand all the way to the bottom so that the top layer of dough sticks to the bottom layer. Then cut completely through with a sharp knife. Turn the cake so one cut edge is down and the second cut edge shows on the top. Flatten a little with the palm of the hand, being careful not to press open the sealed edge and expose the filling.

Bake on a very well greased cookie sheet at 375° until brown. Baste once or twice during baking with melted chicken fat. These can be made in any desired size.

Liver and Potato Knishes

Liver and Potato Knishes image

DOUGH:
3/4 c. warm water
1 cake yeast
1 T. sugar
3 T. chicken fat (or oil)
2 eggs
1/2 t. salt
3 1/2 c. sifted flour

FILLING:
1 onion, diced
chicken fat
salt, pepper to taste
6 potatoes, mashed
1/2 lb. liver, chopped

Dissolve sugar in water; add salt and fat. Add yeast, mix and let stand for 5 minutes. Beat eggs and add yeast mixture to them. Add all this to the flour and mix well. Let stand in a warm place 3-4 hours until it rises. Roll out dough on a floured cloth until it is thin as possible.

Fry onion in fat; add to potatoes and liver; mix well and season to taste. Add more fat if desired to hold mixture together.

Put filling on dough in a line. Roll as for jelly roll until filling doesn't show through the dough. Cut off the roll and put another line of filling on dough, etc., repeating process until all the dough and filling are used up. Cut the long rolls into 1 1/2" pieces and pinch the edges together, so that filling is not exposed. Bake in a well greased pan for 25 minutes in a 325° oven.

Kasha Knishes

Kasha Knishes image

DOUGH:
1 c. flour
1 egg
2 T. water
1/2 t. salt
1 T. chicken fat

FILLING:
2 large onions
chicken fat
1/2 lb. kasha (buckwheat groats)
1 egg

Add egg to the groats and mix. Place in very hot oven to brown. When kernels are completely separated and dried, remove from oven and boil 10 minutes in the top of a double boiler until tender. Set aside. Mince onions and fry in fat until lightly brown.

Mix flour, salt, egg, water and fat thoroughly to form a dough. Roll out on floured board as thin as possible. Spread the fried onions over the dough and then spread the cooked kasha over that. Roll as for a jelly roll. Cut the roll into approximately 8 pieces. Bake in 350° oven 1/2 hour.

Serve instead of potatoes with a main course. The same dough can be cut into rounds, filled, sealed over, and baked individually.

Verenickes With Fruit

Verenickes With Fruit image

2 lbs. plums, cherries or blueberries
1 c. sugar
3 c. flour
3 egg yolks
1 c. water
salt

Wash fruit, cover with sugar and allow to stand. Drain the juice and boil to a syrup. If using cherries, crush a few pits and boil with the juice. Make a pastry by mixing the flour, egg yolks, water and salt. Roll very thin and uniform. Cut into 3" circles. Place some of the drained fruit on each circle, dab edges with slightly beaten white of egg, fold over and press edges together with fork. Drop
into boiling salted water. Drain and serve on a hot plate with sugar, or the fruit syrup, or sour cream, or all three.

Kasha Varnitchkes

Kasha Varnitchkes image

1 c. kasha (buckwheat groats)
2 egg yolks
4 c. boiling water
1 t. salt
4 T. chicken fat (or butter)
1 c. cooked noodle squares or bow-knots (verenickes)
1 onion, minced and sautéed (optional)

Brown groats in heated frying pan stirring constantly to prevent burning. Stir in egg yolks until grains are coated. Add water, stirring constantly. Add salt and cook until tender over moderate heat. Drain off excess water, add fat and sautéed onions (if used) and noodles. Turn into a casserole and bake at 400° for 10-15 minutes until evenly browned.

Yield: 3-4 servings

Verenickes With Cream Cheese

Verenickes With Cream Cheese image

PASTE:
2 c. flour
2 eggs
2 egg yolks
1/2 t. salt
cold water

FILLING:
1 lb. cream cheese
sour cream
2 egg whites
pinch of salt

Make a stiff paste of the flour, the whole eggs and the yolks, salt, and a little cold water. Roll out very thin and cut into rounds, about 3" in diameter. Mix cream cheese, a little sour cream, egg whites, and salt, and put a little of the mixture on each round of pastry. Fold over. Press edges together, moistening with a little water. Poach in boiling salted water 15 minutes. Serve with sour cream.

Dressing

Dressing image

Mix well together a quarter of a pound of butter and a tablespoonful of baked flour, and gradually add to them a pint of boiling water, stirring all the time. Boil 10 minutes, then add four hard-boiled eggs cut into small pieces. Boil again and serve.

Green Tomato Mincemeat

Green Tomato Mincemeat image

1 peck chopped green tomatoes, 1 1/2 pints chopped tart apples, 2 tsps. cinnamon, 1 tsp. each of salt, allspice, and cloves, 3 cups sugar, 1 lb. raisins, 1/4 cup vinegar, 1 cup suet.

Mix all together. Bring to rapid boil and simmer until thick. Pour into sterilized jars and seal.

Cranberry Sauce with Karo Syrup

Cranberry Sauce with Karo Syrup image

When sugar is scarce, try making cranberry sauce with Karo syrup

Pick over one pound of cranberries (washed). Put in double boiler, add two cups of Karo Syrup. Cook until tender. This will make it almost thick enough to mold, and plenty sweet.