Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 md Potatoes; 5 large may 1 c Cheddar cheese; shredded
-- be used Or
2 lg Onions; 3 may be used 1 c Dry bryndzia (sheep's milk
-- if you love onions -- cheese)
1/2 c Oil; or 2 ts Salt
1/4 lb Butter; 1 stick 2 ts Ground black pepper

Peel and quarter the potatoes, cover with water, and cook until soft.
Meanwhile, cook the chopped onions in melted butter until golden.
Drain and rice the potatoes. Shred the cheddar cheese or crumble the
bryndzia. Add the onions, cheese, salt and pepper to the potatoes,
blending well.

Allow to cool, stirring occasionally. This filling may be
refrigerated for several days but NOT frozen.

NOTE: Leftovers may be used to make breakfast cakes or a a filling
for potato boats or stuffed in green peppers.

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