Quoting Dave Drum to Jim Weller <=-

... A knish is just a mashed potato Hot Pocket.

Not true, Nanook.

Do not take my taglines too seriously. Most if them are jokes.

Actually the original ones were filled with seasoned potatoes. The
meaty ones came later and like pizza became much meatier after they
arrived in America. And also like pizza there's a bagillion
non-traditional modern innovations out there today.

For 2c - Plain" -a deli in the Gaslight Square district of St.
Louis, MO.

I looked it up. It was a remarkable place. I would have loved it.

Title: For 2 Cents - Plain Knishes
Recipe courtesy Jack & Charlie Carl; 2 Cents Plain
Deli, 4239 Olive (Gaslight Square), St. Louis, MO.
UDD NOTE: Directions re-written to remove reference
to "lard" and "butter" in the interests of keeping
these Kosher.

From what I read, the Carls were Russians, but not necessarily
Jewish. And their deli was "Kosher style", not truly Kosher. Knish is
a Yiddish word but it derives from Knysh, a Russian and Ukrainian
word. Knishes are made and eaten all through eastern Europe and the
Gentiles there certainly use lard.

Modern ones can have chicken, cheese or even fish in the filling,
like the following:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mini Knishes
Categories: Appetizers, Side dish, Cheese, Holiday
Yield: 36 Servings

1 md Onion; peeled and chopped
1 ts Olive oil
2 c Non-fat small curd cottage
-cheese
2 tb Egg replacer mixed with
1 Extra large egg white
1/8 ts Ground white pepper
1 c Cooked mashed Idaho
-potatoes
3 Sheets phyllo pastry
1/3 c Fine dried bread crumbs
Olive oil spray

Saute the onion in the olive oil until wilted and golden. Mix the
onion, cottage cheese, egg, pepper and potatoes in a bowl. Beat
well by hand or with a hand mixer.

Coat 1 phyllo sheet with olive oil cooking spray. (Keep the rest
of the phyllo dough covered.) Sprinkle with 1 tablespoon of bread
crumbs and cut into 4 inch squares. (A pizza cutter does a good
job.)

Place a scant tablespoon of filling in the center of each square.
Fold the top and bottom of the phyllo over the filling. Turn over
and fold the 2 sides towards the center.. There will be several
thicknesses of dough on both the top and bottom of the knish. Place
the second folded side down on a nonstick baking sheet coated with
olive oil spray.

Repeat as above until all the mixture has been used. Prick each
knish once with a fork; coat lightly with olive oil spray. Bake in
a preheated 325 F oven for about 30 minutes or until golden brown.

Harriet Roth's Deliciously Healthy Jewish Cooking (350 New
Low-Fat, Low Cholesterol, Low Sodium Recipes for Holidays and
Every Day)

Posted to JEWISH-FOOD digest by Linda Shapiro on Sep 27, 1998

MMMMM



Cheers

Jim


... Dumb Vegan: But Chicken Nuggets aren't real chicken are they?

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JIM WELLER wrote to DAVE DRUM <=-

... A knish is just a mashed potato Hot Pocket.

Not true, Nanook.

Do not take my taglines too seriously. Most if them are jokes.

I knew/know that. Still, an opening is an opening. Bv)=

Actually the original ones were filled with seasoned potatoes. The
meaty ones came later and like pizza became much meatier after they arrived in America. And also like pizza there's a bagillion non-traditional modern innovations out there today.

Which is true of a lot of cuisines that now have meat included. Meat
was "rich folks" fare. As the peasantry became more affluent (for what
ever reason(s)) meat began creeping in to their meals. Refrigeration
helped, also.

The first pizza I am told was bread, tomato, cheese and basil. Look at
what it has become.

For 2c - Plain" -a deli in the Gaslight Square district of St.
Louis, MO.

I looked it up. It was a remarkable place. I would have loved it.

Title: For 2 Cents - Plain Knishes
Recipe courtesy Jack & Charlie Carl; 2 Cents Plain
Deli, 4239 Olive (Gaslight Square), St. Louis, MO.
UDD NOTE: Directions re-written to remove reference
to "lard" and "butter" in the interests of keeping
these Kosher.

From what I read, the Carls were Russians, but not necessarily
Jewish. And their deli was "Kosher style", not truly Kosher. Knish is
a Yiddish word but it derives from Knysh, a Russian and Ukrainian
word. Knishes are made and eaten all through eastern Europe and the Gentiles there certainly use lard.

Which is why I rewrote their recipe (and noted the revision). We had a
nice Kosher deli here for a while which had killer knishes. One time I
ordered sausage and eggs there - just to see what would come on as the "sausage". Turned out to be kosher salami - which was all beef for the
meat. Not what one would expect - but decent.

Modern ones can have chicken, cheese or even fish in the filling,
like the following:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mini Knishes
Categories: Appetizers, Side dish, Cheese, Holiday
Yield: 36 Servings

8<----- CHOP ----->B

Harriet Roth's Deliciously Healthy Jewish Cooking (350 New
Low-Fat, Low Cholesterol, Low Sodium Recipes for Holidays and
Every Day)

Posted to JEWISH-FOOD digest by Linda Shapiro on Sep 27, 1998

Building that in my head I would quibble with the "Deliciously" part.
But, that's my taster. Others may think it great.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Breakfast Sausage
Categories: Beef, Herbs, Chilies
Yield: 8 servings

1 lb 85/15 ground beef
1 ts Kosher salt
1/2 ts Ground black pepper
1 ts Onion powder
1 ts Garlic powder
1 ts Smoked paprika
1/2 ts Dried thyme
1/2 ts Dried sage
1/2 ts Crushed red pepper
2 tb Olive oil

Place all the ingredients except for the oil in a medium
bowl and use clean hands to combine them into a uniform
mixture, but don't over-mix.

Divide the mixture into four 1/2" thick patties. You can
also divide it into eight small patties if you wish.

Heat the olive oil in a large skillet over medium heat.
Add the patties and cook them until browned and cooked
through, 4-5 minutes per side.

You can keep the leftovers in the fridge, in an airtight
container, for 3-4 days. They keep quite well actually,
and you can reheat them in the microwave on 50% power.

Recipe developed by Vered DeLeeuw

RECIPE FROM: https://healthyrecipesblogs.com

Uncle Dirty Dave's Archives

MMMMM

... A breakfast of champions is something entirely different to a cannibal
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