| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
Pies, Meats |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Ham, diced, cooked |
| 15 |
oz |
Cheese, cottage, small curd, drained |
| 15 |
oz |
Cheese, ricotta |
| 2/3 |
c |
Cheese, parmesan, grated |
| 3 |
lg |
Eggs, beaten |
| 1/2 |
c |
Crumbs, bread, dried |
| 1/2 |
c |
Parsley, minced |
| 1/4 |
c |
Onion, minced |
| 1 |
ts |
Seasoning, Italian, dried |
|
|
Salt (to taste) |
|
|
Pepper (to taste) |
| 1 |
ds |
Sauce, red pepper |
| 1 |
lg |
Egg yolk, beaten, for the glaze |
INSTRUCTIONS
In a large bowl, mixed the inch-sized diced ham, and add the cottage
cheese, ricotta cheese, parmesan cheese, beaten egg yolks, Italian spices,
salt and pepper and stir.
Add toasted bread crumbs, parsley, and onion and mix well.
In a 9" springform pan, place sufficient pie crust to coat the inside of
the pan. Put the filling into this pie crust and then top with a second
crust.
Tuck the edges of the pie crust into the inside of the spring form pan
and decorate the top crust with dough cutouts of flowers, or pigs, or
whatever.
Coat the outer crust with beaten egg yolk and bake.
Bake in a 375 F oven for 1 hour. Let cool to room temperature before
removing from the springform pan.
Source: "Heirloom Recipes" by Marcia Adams, 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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