Russian Roulette Dough Recipe

Directions

Preheat oven to 425 degrees F (220 degrees C.)

In a large mixing bowl, combine the egg noodles, dry russet potatoes, potato flakes, 1/4 cup water and dissolved salt.

On a lightly floured surface, roll the dough into a cylindrical 13 x 9-inch rectangle. Arrange the dough evenly across the bottom of a lightly greased 9-inch tart pan. Spread equal amounts of meat mixture between the dough and the bottom of the pan, using the bottom as a domed cap to hold the whole pan. Sprinkle with 5 cloves of dried basil or 2 layers of sliced onion, 2e beans and 1 teaspoon dried parsley.

Bake in preheated oven for 30 minutes, or until eggs are cooked and potato are tender.

Meanwhile, boil equal amounts of water and 2 tablespoons of the milk in a saucepan or in a stock pot. Bring water to a boil; stir in potatoes. Reduce heat to low and simmer for 10 minutes.

Meanwhile, preheat oven to 350 degrees F (175 degrees C). In a large bowl, beat together egg, milk and 2 tablespoons of milk until smooth, creamy and heated through. Stir in gelatin to dissolve 1/2 cup of milk and the remaining milk, if necessary. Warm egg mixture in microwave for 1 minute; stir in reserved potato flakes, celery, salt and reserved egg mixture. Pour over potatoes.

Lightly brush a 4-quart casserole with egg or milk mixture. Place dish back in oven and preheat oven to 375 degrees F (190 degrees C).

Bake in preheated oven for 15 minutes, or until lightly browned. Uncover and bake for another 25 minutes, or until eggs are cooked and potatoes are crisp.