Jewish Meals

BEAN KNISHES, PAGANTZES,
AND RICE KNISHES
When a young man recently de-
fined Jewish cooking as "The
dishes my moth er makes, of
course," he expressed the senti-
ments of most of us. Deep down
in our hearts we feel that those
delicacies we knew as children
are the authentic traditional ones,
and in later years we recall them
with special fondness. Many times
we too make them, partly to con-
tinue the traditions of our heri-
tage, but even more because the
dishes are so good we wish to en-
joy them for their own sake. If
we had been given the recipes, or
if the dishes were so generally
known that we could get them
from other sources, we are fortu-

Music the Stein-Way

DICK STEIN

& ORCHESTRA

Kosher-Certified Products AJC Women's Conclave
The National Women's Division
at an All-Time High in '64 of the American Jewish Congress

By MILDRED GROSBERG BELLIN

(Copyright, 1965, JTA, Inc.)

nate indeed. But often trying to mash the split peas. This makes 2 cups
I of filling.
recreate the less well-known ones
FILLING FOR RICE KNISHES:
Cook cup of regular rice in 1 1h cups'
can be a problem. Many of the re-
boiling water until all the water is ab-
quests I receive are for the recipes sorbed. Add teaspoon salt, 3 i cup ;
for such long-remembered favor- milk, and U4 cup sugar. Cook and stir
over medium-low heat until the milk is
ites, delicacies like the unusual absorbed and the rice is tender. Remove
knishes which are the subject of from the heat and stir in 2 tablespoons
of butter. Gradually stir the rice into
this article. •
a well-beaten egg. Season with either 1,'•
Knishes can be made with ever teaspoon ground cinnamon and 1!1 tea -
'so many kinds of dough and ever n
g owia ger.oturnacdt. n .i.trxg,.efoorre 1usitengaspgins
so many kinds of fillings. The makes about 2 cups of filling, enough
knishes.
yeast dough in the recipes is the for 24
DOUGH FOR BEAN AND RICE
one which was used in the original
KNISHES AND PAGANTZES.:
1 ) 2 cup lukewarm water
very old formula for the Pagantzes.
1 cake yeast
Since the dough is so unusually
1 tablespoon sugar
1 teaspoon salt
tender, light and flaky. it is recom- '
'4 cup vegetable oil
mended for the knishes as well—
1 well-beaten egg
21 3 cups (about) unsifted all-purpose
actually the Pagantzes are knishes
flour
too. In our traditional cooking, as
Scald the water then cool to luke-
you know, many similar dishes warm. In it dissolve the yeast. Add the
salt. oil. and egg. Stir in enough
have different names, just as many sugar,
flour to make a medium-soft dough.
. different dishes have the same Knead for a few minutes. until smooth.
Place the dough in a greased bowl,
name.
cover, and let rise at 85 degs. F. until
The recipes make 24 Bean or double in bulk. Punch down, and divide
24 equal parts. Roll out each part ,
Rice Knishes or Pagantzes. If this into
on a lightly floured board into a thin
is more than you need, you can circle. Place a spoonful of filling in the
center. Moisten the edges slightly and I
freeze the remaining ones. Or else bring
them up over the filling. Press
you can make the desired fraction firmly together. then invert tke ball
thus
formed
on a greased cookie tin.
of one of the fillings, use that part Repeat with the
remaining dough and
with part of the dough, and bake filling. Allow room between each of the
knishes for rising. Brush the tops with
the rest of the dough as rolls.
a little melted chicken fat for the Bean

A total of 249 foods and related
products received rabbincal en-

dorsement in the kosher certifica-
tion program of the Union of Or-
thodox Jewish Congregations 'of
America during 1964.
This is the largest number of
products to receive this endorse-
ment in any single 12-month period
in the 40-year-old program.
These results were reported in
a year - end summary of activities
of the UOJCA Kosher Certifica-
tion Service.
The report showed that, at the
end of 1964. a total of 2.276 kosher
foods and related products were
being made by 450 companies
throughout the United States and
in a number of overseas countries,
including Israel. ‘compared with
2.027 products made by 437 com-
panies at the end of 1963.

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FILLING FOR BEAN KNISHES:
Soak 1 cup of dried baby Lima beans ,
overnight in 3 cups of water. Bring to a
boil, then simmer until very tender.
Drain off the liquid and mash the beans
until almost smooth. Cook 1 cup of
onion minced medium fine, in cup ,
chicken fat. until soft and light brown.
Add to the beans. together with 1 tea-
spoon of salt. Pepper to taste may be
added. This makes 2 cups of filling.
enough for 24 knishes.
FILLLNG FOR PAGANTZES:

Substitute I cup of dried yellow split

peas for the beans in Bean Knishes.
Prepare in the same manner but do not ,

Pillar Rock

Fancy Albacore —
White Meat

Solid Pack
TUNA

3

(in oil)

7-oz.

89

NABISCO

Chocolate

Pinwheel

COOKIES

12 1,4-oz.
cello pkg.

3`

Knishes and Pagantzes, and melted but-
ter for the Rice Knishes. Let rise again
until double in bulk. then bake at 375
degs. F. about 15 minutes, until a rich
brown. Serve hot. The Bean Knishes and
Pagantzes are served as a main dish or
hearty side dish, and are delicious with
tomato sauce. The Rice Knishes are
served as a sweet main dish or a des-
sert. with sour cream. Both Knishes
and Pagantzes may be frozen, and
reheated in a 350 degs. F. oven.

can

;

1 ,,,!,,,..2-€.,- Cw.e,7 -- .;‘,,

A.

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THE DETROIT JEWISH NEWS
Friday, January 29, 1965-17

Chase and Sanborn

I Washington.

"Great peace have they which
love thy law: and nothing shall
offend them."—Psalm 119

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