Knishes: Addendum

As you may have noted, I've been posting slightly less frequently as of the last week. This is because I am up against a vicious deadline the likes of which has turned my life into a repeat of my college-finals days. If I don't pull an all-nighter this week, it may be a miracle.

So, for that reason, I've had to go a little light on the otherwise delightful cooking-and-blogging cycle, with the resolve to redouble my efforts once this deadline pressure has let up.

Luckily, this week I got an email from the heavenly Ellie Baker, who provided me with her recipe for the meat version of the knishes I made. I am too fortunate.

So, in absence of my being able to cook new stuff, be funny, etc, I thought I'd offer up Ellie's meat knish recipe to tide you over. I'll be back at it this weekend, hopefully. In the meantime, please pass the Vivarin.

Ellie Baker's Meat Knishes

CRUST

• 6 cups flour
• 2 cups margarine
• 2 tsp. salt

1. Cut in shortening as for pie crust.
2. Add I egg slightly beaten in a measuring cup; add enough water to bring level to ¾ cup. Add to flour mixture and blend. Chill.

FILLING

• 2 ½ lbs. hamburg
• 2 pkgs. dry onion soup
• 2- 8 oz. shredded cheddar

1. Cook hamburg, add onion soup and cheese.
2. Roll out dough, cut into circles,
3. Fill with filling, glaze with beaten egg+ dash of salt.
4. Bake at 350 degrees for about 40 minutes.