Perigees

Perigee Dough

9 Cups flour

¼ cup oil

1 tsp. baking powder

1 tsp. salt

2 ½ cups water to make dough (keep adding water if needed)

Stuffing:

Make instant potatoes for 8 servings.  When cooked, add half a large jar of Cheese Whiz.

2 large onions, chopped and cooked in water till clear or use fresh green onions.

¼ cup chicken soup base

If too watery add more potato flakes.

This is a much easier and faster way to make perigees.  They taste better too!  Freeze them for fast dinners.  I like to microwave them in a little apple or orange juice with onions.

Combine dry ingredients, add water, kneed for 15 minutes. (and forget going to the gym today)

Roll dough to perigee thickness, cut out circles with a wine glass.  Stuff with potato mixture  and fold over.  Pinch edges.  Set on cookie sheet and freeze.  When frozen, put them into a plastic page and store in the freezer