1 c. cooked potatoes, peeled and mashed
1/4 c. oil
1 tsp. salt
3 c. flour
1 tsp. baking powder
1/2 c. cold water

Combine potatoes, oil, and salt; add flour mixed with baking powder. Mix well. Make a well in the center of the flour mixture and add cold water. Knead into a smooth dough. Let rest on a lightly floured board and cover with a bowl or cloth of 1/2 hour.

Cut dough into 4 sections. Roll as thin as possible. Cut into rectangles about 2 x 2 inches for regular knishes or smaller for appetizers. Place filling in center of rectangle and fold the two shorter ends toward the center first. Then fold the two longer ends over each other. Bake on a well oiled baking sheet, fold side down, until golden, about 1/2 hour at 350 degrees.

1 1/2 c. mashed potatoes
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. onions
1/4 c. butter

Saute onion in butter. Combine all and mix well.

Combine 1 1/2 cups kasha, or roasted buckwheat groats, with 3 cups boiling water and 1 teaspoon salt. Cook over low heat until water is absorbed, 15-20 minutes. Fry 2 medium onions, chopped, in 1/2 cup oil.