CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs, Meats, Vegetables |
American |
Cheese/eggs, Main dish, Meats, Potatoes |
12 |
Servings |
INGREDIENTS
1 |
c |
All-purpose flour |
1/2 |
c |
Vegetable shortening |
3/4 |
t |
Salt, divided |
3 |
T |
to 4 tb cold water |
1 1/2 |
c |
Ham, cooked & cubed |
1 |
|
Potato, boiled peeled & cut |
|
|
into 3" strips |
1 |
c |
Cheese, Swiss grated |
1 |
c |
Milk |
4 |
|
Eggs |
1 |
t |
Onion flakes |
1/4 |
t |
White pepper |
INSTRUCTIONS
Preheat oven to 350. Combine flour, shortening and 1/4 ts salt in
large bowl; mix with fork or pastry blender until mixture is
consistency of fine crumbs. Gradually add water; stir until dough
holds together. Gather dough into a ball. Roll out on lightly-floured
pastry cloth to a circle 2" larger than 9" pie plate. Ease crust into
pie plate; trim and flute edges. Sprinkle ham, potato and cheese
evenly over bottom of crust. Combine milk, eggs, onion flakes,
remaining 1/2 ts salt and pepper in small bowl; mix lightly. Pour over
ingredients in crust. Bake 45-50 minutes, or until center is set. Let
stand 10 minutes. Slice into 12 wedges. ("The All-American Potato
Cookbook") (MM'd by Nancy Hagfors - GXDB48A on Prodigy; N.HAGFORS on
GEnie)
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