Makes 1 cup or enough to make 20 bite-size knishes.
1 large, onion, finely chopped (1 cup)
4 tablespoon vegetable oil
1/2 lb chicken livers
1 teaspoon salt
1/4 teaspoon pepper
In a small skillet, saute onion in 2 tablespoon of the oil, stirring often until golden, about 10 minutes. Remove onions to small bowl.
In same skillet, saute chicken livers in remaining oil, stirring often, 5 minutes, or until livers have lost their pink color. Remove liver to a board and chop finely; add to onions in small bowl. Stir in salt and pepper.
POTATO FILLING:
Makes 1 cup or enough to fill 24 bite-size knishes.
2 medium-size potatoes cooked and mashed (I cup)
2 tablespoons vegetable oil
3/4 cup finely chopped onion
3/4 teaspoon salt
1/8 teaspoon white pepper
Sauté onion in oil, stirring constantly, until tender but not brown, about 8 minutes.
Combine potatoes, salt and pepper in small bowl. Mix well.
KASHA FILLING:
Makes 1 cup or enough to fill 24 bite-size knishes.
1/3 cup Kasha
1 1/4 cups boiling water
3/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup finely chopped onion
2 tablespoons vegetable oil
Heat Kasha in a heavy medium-size saucepan, stirring constantly until toasted, about 5 minutes. Stir in water, salt and pepper. Cover; simmer 10 minutes, or until water is absorbed and kasha is just tender.
Sauté onion in oil, stirring often, until golden brown and tender about 10 minutes. Stir into Kasha.
CHEESE FILLING:
Makes 1 cup or enough for 24 bite-size Knishes.
1/2 cup pot cheese
3 or 4 ounces cream cheese
1 egg yolk
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
Combine pot cheese, cream cheese, egg yolk, sugar, salt, and vanilla in a small bow. Beat until well combined.
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