Continued from Casciadilles on 4/02/21So, above you can see the finished Casciadilles. They are much reduced today, so glad I put a dozen in the freezer!
Now, I’ll share our recipe for SAUSAGE PIE
(same as casciadille dough, but smaller proportions)
2 cups of flour
1/2 cup of crisco
Ingredients for filling:
2 pounds of Italian sausage— sweet or hot, your preference …pork or chicken
(again your preference) Steamed and drained
10-12 ounces of grated Romano cheese
parsley, black pepper to taste
10-12 ounce cubed mozzarella
1. Divide your dough in half
2. Roll out and fit in pie plate.
3. Mix filling in big bowl and put in pie crust.
4. Roll out top crust, place, crimp, baste with egg- white, cut steam holes
5 bake @ 375 for half hour ( or more.) Sometimes I go 45 minutes to an hour!
6. Enjoy hot, cold or room temperature. Reheat a slice at a time for snacking…or lunch!
And now… one more Easter recipe, especially if you’re serving HAM!
This one came from my sister-in-law Lois ( in a former life!)
1 cup sugar
1 20 ounce can crushed pineapple, drained
5 slices white bread, cubed
( I know, all those horrible no- no’s Butter, Sugar, Eggs… But I promise you won’t be sorry when you taste it!)
1. Grease 9” baking dish
2. Cream butter and sugar
3. Add eggs one at a time
4. Add drained pineapple and bread cubes
5. Bake @ 350 for one hour.
If you forget to serve it with you ham, you can have it for dessert!
Enjoy any or all of my Easter faves. Oops, I forgot Ciambelotta!! 🙃But I’m too tired now. Tomorrow will be better. You’ll have the recipe ready for NEXT Easter!😂
Ciao for now! Patty ✌️🐥💕❤️🌷