1 c All-purpose flour
1/2 c Vegetable shortening
3/4 ts Salt; divided
3 tb -to 4 tb cold water
1 1/2 c Ham; cooked & cubed
1 md Potato; boiled, peeled & cut
– into 3″ strips 1 c Cheese, Swiss; grated
1 c Milk
4 Eggs
1 ts Onion flakes
1/4 ts White pepper
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)