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Potato Pierogi

6 to 7 large potatoes
2 to 3 cups shredded cheddar cheese
8 lasagna noodles
4 or 5 large onions, chopped
About 1 1/2 sticks butter or margarine
1 16-ounce can sauerkraut drained, optional

Cook and mash the potatoes, add cheese, and mix well. Cook and drain noodles.

Melt butter in large skillet, add onion, and saute until soft and golden, about 20 minutes. Spray a 9-by-13-inch pan with a nonstick cooking spray. Spread a layer of onion and butter mixture over bottom of the pan. Place 4 lasagna noodles over the onion butter mixture; add a layer of potatoes; repeat layers ending with onions and butter. Bake at 350 degrees for 1 hour.

Note: The sauerkraut may be added to the butter and onion mixture.

Sunday, February 27, 2000

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