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3 1/2 lb. potatoes (cooked
like mashed potatoes)
1 large onion*
1/2 stick butter
1/2 stick margarine
5 slices yellow or white
1 Tbsp. grated cheese
salt to taste

Saute onion in butter and margarine over medium heat.
Drain potatoes and put back on stove. Leave heat on and stir
to let steam escape. Add slices of cheese, grated cheese,
onion mixture and salt. Mix together with electric mixer. Mix
to remove all lumps. Leave uncovered in pot until cooled.
*If more flavor is desired, additional onion and/or
cheese may be added to potato mixture. Enjoy!

Double Dough Recipe:
6 c. flour
1 Tbsp. salt
3 eggs
1 2/3 c. water
In large bowl put a hole in the middle of the flour;
add salt. Mix eggs by hand and add to flour. Add a little
water while continually mixing until all water is used up.
Place dough on floured surface and knead until smooth and does
not stick to your hands, about 15 minutes. Roll out a piece
(little bigger than a baseball) to about 1/8-inch thick. Make
circles with a glass and remove to another surface, making sure
they do not touch or they will stick together. Keep remainder
of dough covered.

Stuffing Perogies:
Place filling in a small bowl. Using a teaspoon, place
filling in the center of a dough circle. Fold in half and
gently crimp edges closed, then securely pinch again. Make
sure no stuffing is caught in the crimped edges and do not
stretch belly of Perogie.

Cooking Finished Perogies:
Using a large pot bring water to a boil. Add Perogies.
When water comes to a second boil, cook 13 minutes. Stir
occasionally with wooden spoon. Serve garnished with sour
cream or melted butter.

Freezing Perogies:
After boiling Perogies, coat them in butter and freeze
in bags when cool. Defrost in refrigerator or cool water. Fry
and serve.

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