DOUGH:

4 c. flour
1 1/2 c. warm water or potato water
1 egg, well beaten
1 tsp. salt
2 tbsp. melted butter (or oil)

Mix liquid with butter and egg. Sift flour and salt; pour in liquid. Make a soft dough; cover and let rest for about an hour.

FILLING:

8 med. potatoes
1/2 lb. Cheez Whiz
1 lg. onion, chopped fine
Milk or cream

Cook potatoes. Fry onion in butter until soft. Add milk or cream to cooked, mashed potatoes; then add fried onions and cheese. Mix well. Add pepper, if desired.

Roll dough fairly thin, cut with ring off quart jar. Put one good teaspoon of filling on dough and seal well; place on floured towel. Freeze them like this until ready to use.

TO COOK: Boil in large pot of salted water with at least 1 tablespoon of oil added to water. Cook periogies until they float to the top of the water; fry in butter and onions until slightly browned. Serve. (If cooking for a big meal, put in roaster after frying until they are ready to eat.)