Italian Easter Meat Pie...

This Italian Easter Meat Pie is a must on our table every year. This recipe makes two pies and it is very rich. It is a bit on the salty side but oh so delicious. Makes 12 large servings.

4 (9 inch) unbaked pie crusts 2 pounds ricotta cheese 6 eggs 8 ounces mozzarella cheese, grated 1 pound cooked chopped ham 1/2 pound chopped Genoa salami 1/4 pound chopped prosciutto 1/4 pound graded Parmesan cheese

.	Preheat oven to 325 degrees.
.	Place ricotta in a large mixing bowl and add eggs one at a time while mixing on low speed. Stir in mozzarella, ham, salami, and prosciutto until all ingredients are well combined. Line two 9 inch pans with pastry. Spoon half of mixture into each pan. Sprinkle half of the Parmesan cheese over each pie, then cover with top pastry. Crimp edges and cut steam vents in tops. When I have some extra time I like to make a lattice with the top crust.
.	Bake in preheated oven for 1 hour, until crust is golden brown. Cool on a rack. MANGIA! * I have to give credit where credit is due. I was sick yesterday with a terrible cold so my husband actually made this pie for us. So you know how easy this recipe is!

Easter Egg Bread...

My Grandmother & Mom & Aunts would make a bread similar to the following recipe that I found on allrecipes. The only thing I did differently was add some lemon zest. I also added some pastel colored sprinkles. I decreased the baking time by about 10 minutes.

ingredients:

• 2 1/2 cups all-purpose flour, divided
• 1/4 cup white sugar
• 1 teaspoon salt
• 1 (.25 ounce) package active dry yeast
• 2/3 cup milk
• 2 tablespoons butter
• 2 eggs
• 5 whole eggs, dyed if desired
  
• 2 tablespoons butter, melted

directions:

1. In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
2. Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
5. Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
6. Bake in preheated oven for 50 to 55 minutes, or until golden.

ENJOY!

Happy Passover & Easter to all my friends...

Only the best Matzoh flown in from Brooklyn!

All I need is some P&J to go with this Matzoh!

One never wants to be in Brooklyn on the afternoon of the first night of Passover and Good Friday. Talk about traffic! The kosher bakeries are busy preparing the Matzoh Shmurah by hand in anticipation of the first Seder. The Italian Pastry shops are filling orders for Easter pie. Everyone is preparing for the Holy week to sit down and break bread or Matzoh with family and friends. Whatever holiday you celebrate may it be a peaceful & joyous one!