5 : lg Baking potatoes, peeled and
Thinly : Thinly sliced
4 : lg Red potatoes, unpeeled and
Thinly : Thinly sliced
1 : ts Minced garlic
1 : tb Fresh thyme leaves, chopped,
Or : Or 1 tsp. dried
1 : ts Salt
1/4 : ts Pepper
8 : oz Gruyere cheese, shredded
1 : Can chicken broth (3 3/4oz)
2 : tb Butter cut into small pieces
1 : /2 c Raw potato; peeled, sliced
-thin : -thin
2 : c Ham; cubed
1/2 : c Green pepper; chopped
2 : Green Onions; Chopped
0: In a mixing bowl, dissolve yeast in water
1: Ad milk, sugar, salt, egg, shortening and 1 1/2 cups flour; beat until smooth
2: Add enough remaining flour to form a soft dough
3: Turn onto a floured surface; knead until smooth and elastice, about 6-8 minutes
4: Place in a greased bowl, turning once to grease rop
5: Cover and let rise in a warm place until doubled, about 1 hour
6: Combine butter, brown sugar, eggs, vanilla, lemon extract if desired and nuts
7: Add milk until mixture is of dpreading consistency, about 1/2 cup; set aside
8: Punch dough down
9: Roll into a 30x20-inch rectangle
10: Spread filling within 1-inch of edges
11: Roll up from one long side; pinch seams and ends to seal
12: Place on a greased baking sheet; shape into a tight spiral
13: Cover and let rise until nearly doubled, about 1 hour
14: Bake at 350øF for 35 minutes or until golden brown
15: Cool on a wire rack
16: If desired, brush with a glaze of confectioner's sugar and milk
17: Mrs
18: Anthony Setta, Saegertown, PA Taste of Home, Dec/Jan/94 From Gemini's MASSIVE MealMaster collection at www
19: synapse
20: com/~gemini