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3 pounds Russet (baking) potatoes
12 eggs
2 medium onions (12 ounces), peeled and cut into chunks
2/3 cup matzoh meal
1 tablespoon salt
3/4 to 1 teaspoon freshly ground black pepper
3 tablespoons vegetable oil (for a parve pudding) or schmaltz
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1st Keep
 tihleigh
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