2 : tb Olive Oil
3 : oz Thin spaghetti; cooked,
-drained, : -drained, rinsed under cool
-water, : -water, and drained again
-(up : -(up to 4)
1/2 : Cucumber; quartered/sliced
3 : lg Sprigs fresh dill
1 : c Leaf lettuce; torn bite-size
1 : Or 2 green onions with some
-of : -of tops; sliced
3 : oz Smoked salmon; flaked (up to
-4) : -4)
0: In a small bowl, stir yeast into warm water and set aside
1: Warm milk and pour over sugar, butter and salt in large bowl; cool to lukewarm
2: Blend in eggs and yeast mixture, then add 4 cups flour and stir to make soft dough
3: Turn out on floured board, knead remaining flour into dough, and knead until smooth and satiny, about 5 minutes
4: Place in greased bowl, turning once to grease top
5: Cover and let rise in warm place until double, about 1 hour
6: Punch down
7: Roll into 28-by-14-inch rectangle
8: Combine 1/2 cup of the brown sugar, currants, pecans, lemon and orange zest; sprinkle evenly over dough
9: Beginning with wide side, roll dough up tightly
10: Cut into 18 1 1/2 inch pieces
11: In pan, combine remaining 1 cup brown sugar, and orange juice; cook over medium heat, stirring occasionally, until mixture boils and sugar melts
12: Divide syrup into 2 well-buttered 8-inch square pans
13: Arrange 9 pinwheels of rolled dough in each pan
14: Cover and let rise until doubled, about 45 minutes
15: Preheat oven to 350 degrees
16: Bake 35 to 40 minutes, until lightly browned
17: Invert onto heated platter and serve
18: Adapted from Sunset magazine, February 1967
19: From the Oregonian's FOODday, 1/5/93
20: Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www
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22: com/~gemini