Title: Cheese and Potato Pierogi Filling
Categories: Vegetable
Yield: 24 Servings

Potatoes
Butter
Milk
Sharp cheddar cheese
Salt and black pepper

From: Lynette Scribner

Date: Thu, 18 Jul 1996 19:22:58 -0800
Boil peeled potatoes, about 1 1/2 pounds, drain and mash with a little
butter and milk. Add grated sharp cheddar cheese to the potatoes and cool
(the more cheese, the tastier). Taste for salt and black pepper.

EAT-L Digest 18 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.