Add salt, egg and flour to potatoes and mix well. Dough should not be thin. More or less flour may be used according to size of potatoes.
Put dough on plate. Use a teaspoon to scrape off small portions at a time and place in boiling water. Boil about 15 minutes. Keep stirring to prevent scorching. Drain in colander. Rinse once with water. Don't let Halushki get too cold, place in bowl.
Brown onion in shortening, add cabbage and fry slowly until browned, about 20 minutes. Pour over Halushki, mix well (salt to taste) and serve hot.
Preheat oven to 350 degrees. Cream butter and brown sugar in a large bowl until light and fluffy. Add flour and nuts. Blend until the mixture resembles crumbs and set aside 3/4 cup, press the remaining mixture into the bottom of an 8" square pan. Bake for 15 minutes. Combine the sugar and the cream cheese in a medium bowl and beat until smooth, add the egg, milk, lemon juice and vanilla, beating well. Spread the cream cheese mixture over the baked crust. Sprinkle the reserved 3/4 cup of crumbs over the top. Bake for 25 minutes. Cool for 1 hour in the refrigerator and cut into bars.
Cream butter and sugar until smooth. Add egg yolk, mix well. Sift flour with cinnamon and salt. Add flour mixture to butter mixture. Mix lightly but thoroughly, use hands. Spread in even layer on medium size cookie sheet. Smooth surface. Beat egg white slightly. Spread egg white over top of cookie. Sprinkle with nuts. Press nuts into dough. Bake 275 degrees 45 - 50 minutes Cut while hot.
Boil milk, water and butter. Cool to 110 degrees.
Mix 1 cup flour with yeast, sugar and salt in large bowl.
Add warm liquid and beat 2 minutes.
Mix in cheese, egg and herbs and beat 2 minutes longer.
Stir in rest of flour.
Cover and rise in warm place 1 hour until doubled. Stir down and pour into greased pan. (I use a round glass bowl.) Place in cold oven. Bake 40 minutes at 375 degrees until golden.