-=> Quoting Dave Drum to Jim Weller <=-

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

 DD> 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.

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

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

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