Picnic Pierogis

4 or 5 large potatoes –2½ lbs. (red skins are best)

¾ lb. sharp or extra sharp cheddar cheese grated .

10 strips lasagna noodles, cooked until tender

2 large Bermuda onions, sliced or diced

¼ lb butter, plus extra to add to potatoes

salt, pepper & butter to taste

Cook potatoes, mash with cheese, season with butter, salt, and pepper to taste. Fry onions in ¼ lb. butter until tender, salt lightly. Using a 9" x 13" pan, spread half of the cooked onions on bottom of pan, cover with 3 lasagna strips. Spread with half of the potato mixture, cover with 3 more lasagna strips then spread with remaining potatoes. Cover with 3 more lasagna strips, top with remaining fried onions. Cover pan with aluminum foil, bake 25 minutes in 350-degree oven, remove foil and bake an additional 5 minutes. (Tenth strip of lasagna strips is a spare in case of breakage). Cut into squares to serve.

For Prune Pierogis

In a small saucepan with tight fitting lid, add ½ cup water to 1 pound of pitted prunes, bring to boil, then sprinkle with ¼ cup sugar. Stir until sugar is blended, turn off heat, leave covered saucepan in place for at least one hour, or until cool. Stir and prunes are ready to use. In well buttered pan, place cooked lasagna noodles to cover bottom of pan as above., Spread prune mixture over noodles, cover with another layer of noodles, spread with 4 Tbs. of melted butter, cover pan with foil, bake 20 minutes in 350-degree oven, remove foil and bake additional 5 minutes. Cut into squares to serve.