7-8 c. flour
2 tsp. salt
3 eggs
2 c. potato water
3 tsp. baking powder
2 tbsp. oil

FILLING INGREDIENTS:

7-8 lg. potatoes, pared
1 onion, chopped
1 stick butter
2-4 oz. Longhorn cheese

Cook potatoes until fork tender, drain. (Save this potato water for dough.) At the same time saute onion in butter until golden. Add onion, butter and cheese to potatoes and mash well adding salt and pepper to taste. Set filling aside.

Measure flour in large bowl, adding salt and baking powder. Make hole in center of flour. Add beaten eggs, oil and enough potato water and mix to make the dough. Knead the dough for 10 minutes. This will make a large cookie sheet pliazuk or you may make two smaller ones. Roll out the dough to make a large rectangle or oval shape.

Spread the filling over the dough but not to the ends of the dough. You will be folding the dough over to enclose the filling. Pinch the corners together real good. Take a rolling pin and roll over the top of this rectangle to push the filling to the corners.

Place in large greased cookie sheet and bake 20-30 minutes at 425 degrees. Take out of oven and smear butter over the top of crust to soften it. To serve, cut in squares. Goes well with soup, especially Borscht.