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KALACHI 
1 lb. butter
6 c. flour
3 eggs
1 c. cream or canned milk (Carnation)
1 tsp. salt
2 tsp. vanilla
2 lg. cakes yeast

Combine flour, salt and shortening for pie. Beat eggs and cream. Dissolve yeast in warm water (1/4 to 1/3 cup water). Add to flour mixture with vanilla. Knead until dough is glossy. It will be sticky. Put in refrigerator overnight. (Cover.) Roll out on powdered sugar. Spread with filling, roll lengthwise. Bake at 350 degrees 50 to 60 minutes for four large rolls, 30 to 35 minutes for six rolls.

FILLING (for Kalachi) :
2 lbs. ground nuts
3 c. sugar
1 1/2 c. canned milk (Carnation)
1 1/2 tsp. cinnamon
1/2 c. reg. milk

Mix together and heat on very low heat. Stir with wooden spoon so it won't stick. Spread on dough and bake.
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