Potato and Olive Knishes

[Guest guest]

Potato and Olive Knishes

 

6 cups leftover mashed potatoes

1/2 cup plus 2 tablespoons olive oil

1/2 cup pitted kalamata olives

1 cup scallions, chopped

salt, to taste

14 6-inch square egg roll wrappers

 

Preheat oven to 375 degrees.

Combine the mashed potatoes with 1/2 cup oil, olives, scallions, and salt in a

large bowl.

Place an egg roll wrapper on a clean work surface to that it is diamond-shaped.

Put 2 tablespoons of the potato mixture in the center. Fold up the top and

bottom corners of the wrapper to meet in the middle, then fold up the right and

left corners to meet in the middle.

Gently pick up the knish and hold in the palms of your hands like a ball, gently

squeezing to shape into a round. Repeat the process with the remaining wrappers

and potato mixture.

Place knishes on an unoiled baking sheet and brush the tops with the remaining 2

tablespoons of olive oil. Bake approximately 20 minutes, until golden brown.

Serve warm. (These are delicious all by themselves, but you may want to

experiment with dipping sauces for them, if you like.)

Makes 14 knishes.

 

 

 

[Guest guest]

hey all! ..hey donna ..

 

from one red neck country boy here in the Carolinas...

 

kudzu vine is a? almost morning glory lookalike vine, but grows a lot in the

south and at a ALARMING RATE..sometimes a foot a day ..and can literally take

over a? plot of land in no time..sometimes u might see it growing along the I-95

corridore if u travel south.? was brought in to the usa south?during the

twenties to control soil erosion, it soon became a curse.? live stock can feed

on it and it is supposely high in protein, and so i had always wondered why

humans had not tried it. my mom had told me? during the depression some had

eaten it cooked much like stewed collards (gag!) and turnips or cabbage. might

be worth a try.....