1/3 c egg whites (about 2) 2 Tbsp oil + 1/4 tsp salt 3/4 c water 3 c flour Oil Vegetable Filling and/or Potato filling 1 egg, beaten (for wash)

Combine egg whites, oil, salt, water, and flour and beat with an electric mixer until smooth. Pour a thin layer of oil over dough. Let stand at room temperature for 1 hour.

Prepare filling as directed. Preheat oven to 350 degrees. On a heavily floured board, kneed dough until smooth and elastic. Roll out to a 1/8 inch thickness, shaping into a 14 X 24 inch oblong. Brush dough with oil. Spoon potato filling along one 24" edge of the dough. Spoon vegetable filling along the other 24" edge. Roll the dough over the filling and continue rolling toward the center. Then roll the other side towards the center. Cut each long roll into 2 pieces. Place all 4 pieces on a heavily greased cookie sheet. Brush with oil and bake for 35-40 minutes, or until golden brown. Remove from oven and brush with egg wash. Return to oven and bake 10 minutes longer. Cut into 1 1/2" inch pieces and serve warm.

year) and usd when desired.

Potato Filling: 1/4 c butter 3 c chopped onion 4 c cooked mashed Idaho potatoes Salt and freshly groung pepper

In a skillet, heat butter and saute onion until golden brown. Stir in mashed potatoes, salt and pepper to taste. Cool. Also makes good filling for Pirogen. This is enough for 2 twelve inch knishes, so double it for the above recipe for knishes as that recipe makes 4 12" knishes.

Vegetable Filling: 1/4 c oil 1 1/2 c chopped onion 1 clove garlic 1 carrot, diced 1 c chopped celery 2 c chopped mushrooms 1/2 c chopped green pepper 1 c cooked rice c cooked Kashe 1 egg Salt and freshly ground pepper

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. Stir in rice, kashe and egg. Season to taste with salt and pepper. Makes 3 1/2 c filling for 2 12" inch knishes so double for knish recipe above.