Enough Already ..........

Grammy Goo's BBQ pulled Pork.

Seems like when we have an event now , I get the request to make this with Cole Slaw and Rolls. I just made it for my brother in laws Christmas party and it was delicious . It is a simple cook all day roast that comes out slightly different buy yummy everytime ! It is perfect for Superbowl Sunday !!!!! You can head off to Chruch , leave it in your Roaster and pull it when you come home.

Enjoy....

Ingredients

Dry Rub:

3 tablespoons paparika

1 tablespoon garlic powder

1 tablespoon brown sugar

1 tablespoon dry mustard

3 tablespoons coarse salt

1 (7 to 10 pound) pork roast, preferably shoulder or Boston butt

Apple Cider-Vinegar Barbecue Sauce:

1 1/2 cups Bragg’s All Natural Apple Cider Vinegar

1 cup yellow or brown mustard

1/2 cup ketchup

1/3 cup packed brown sugar

2 garlic cloves, smashed

1 teaspoon salt

1 teaspoon cayenne

1/2 teaspoon freshly ground black pepper

Pan drippings from the pork

18-24 Western buns or bulkies

1 recipe Cole Slaw, recipe follows

Dill Pickle spears and Sweet Butter Pickles , for serving

Directions

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.

I cook this now in my GE Oven Roaster so I can bring it with me to whatever gathering I have made this for. Preheat the oven to 300 degrees F. Put the pork in the roasting pan and roast it for about 6-9 hours hours.

An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.

While the pork is roasting, make the bbq sauce

Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.

When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.

While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast.

Put the shredded pork roast in a bowl and pour half of the sauce over.

Stir it all up well so that the pork is coated with the sauce.

To serve, spoon the pulled pork mixture onto the bottom half of each bun and top with some slaw. Serve with pickle spears and the remaining sauce on the side.

Cole Slaw:

3 bags of Cabbage Mix

1 red onion thinly sliced

2 green onions (white and green parts), chopped

1 1/2 cups miracle whip

1/4 cup brown mustard

1 tablespoon Bragg’s all natural apple cider vinegar

1 lemon, juiced

2 Tablespoons sugar

1/2 teaspoon celery seed

Several dashes hot sauce

Kosher salt and freshly ground black pepper

Combine the cabbage, carrots, red onion, green onions, in a large bowl. In another bowl, stir together the miracle whip mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.

Enjoying Life.........

Life is good ! I am totally enjoying every minute of mine this season. God is daily renewing my strength and my energy and I am thrilled.

Life has become busy in service to the King and I am thankful to be used .

Wishing each of you my blogging friends and buddies , the most blessed and fruitful Christmas ever !!!!!

Love in Christ Jesus,

Ella

Roasted Harvest Vegatables

You don't have to exactly measure this recipe and you can

use any veggies you like.

Carrots

Eggplant

Garlic Cloves peeled

Potato's peeled ( I like Yellow Yukon )

Green Beans

Butternut Squash

Red Peppers

Portabella Mushrooms

Onions- Quartered and peeled

Turnip -Cubed

seasonings :

Rosemary , Basil, Sage, Salt and Pepper to your liking

Preheat oven to 400 degrees. Wash Veggies and cut into 1 inch pieces. Except the garlic and the beans. Place veggies in a large bowl toss with Extra Virgin Olive Oil and herbs, salt and pepper. Spread veggies out on a baking sheet in a single layer and Roast 30-45 minutes . Flip at least twice during baking time.

Blessings, Ella

Winter has arrived in Central New England

Whoo Hoo....Our first snow and winter weather advisory of the season. It is cold with a mix of Rain/Sleet and Snow.

Nothing significant in the way of accumulation, but slippery never the less.

The kids will like it when they get up for school this morning ;)

Have a Blessed Monday!
Ella

Psalms:51:7: Purge me with hyssop, and I shall be clean: wash me, and I shall be whiter than snow.

Hello Dear Friends.........

Wow.....It surely is cold this morning in central New England! We have definately entered another season.....

Giving thanks to the Lord Jesus that my PC is fixed !

Mobile Blogging is not fun. And while I have learned some little techie tricks. To me, it is not nearly as wonderful as typing on a full keyboard with out a stylus, nor straining to see the letters.


Gosh , there is so much going on in the world.
The Elections, our national safety, foreign and domestic difficulties, earthquakes, tsunami's , horrific murder trials, indecencies flaunted through every available venue......

Surely the day of the return of the Lord is drawing ever nearer.

Prudent for us to remain......Saved, Sanctified and Ready for His Service!

Happy November dear friends ! Good to be back ......again!

In Christ, Ella

Sweet Grilled Pork Chops.......

Seeing how 90% of all my cooking at Camp is done on the outside grill, I have been adjusting my culinary skills. I am not exactly a grill master and have wreaked lots of experiments, but when one comes out well. It is in the "rotation" This is one of them. Hope you try it and enjoy it as much as we have.


Ingredients
1 medium onion, finely chopped
1/4 cup Sangria wine
1/4 cup soy sauce
2 tablespoons vegetable oil
1 tablespoon dry mustard
6 (1/2-inch thick) pork chops
1 (15.25 ounce) can crushed pineapple
3 tablespoons brown sugar
Directions
In a medium container, mix onion, wine, soy sauce, vegetable oil, and dry mustard. Place pork chops in the mixture. Cover, and marinate in the refrigerator 8 hours, or overnight. Turn pork chops once while marinating. Prepare an outdoor grill for high heat, and lightly oil grate.
Arrange pork chops on the grill, and cook 9 to 12 minutes on each side, to an internal temperature of 160 degrees F . Top with crushed pineapple and brown sugar before removing from heat. Discard remaining marinade.


Hugs & Prayers, Ella

Happy Memorial Day ..............

Have a beautiful and safe holiday weekend dear friends as we honor those who have served that we may have our freedom.

Praying for our brave men and women who are serving now. May God Bless and protect them and bring them safely home.

See you all Tuesday!

Love in Christ, Ella

Graphic by jazzyjoeyd

Yummy Yummy ..................

One of my favorite presents for Christmas this year was my

General Electric GE 169154 17-Quart Roaster Oven Buffet Server,

I love this so much . And for my size family it works out perfectly .

My Daughter has one as well. You can cook a turkey, a pot roast and more. In addition to its use as a roaster, the oven also doubles as a buffet server. Great for family gatherings to take right to the buffet table .

This is my Rib recipe I adapted just for my roaster. You can bake these in the oven as well

COUNTRY RIBS & BBQ SAUCE

7 to 8 lb. country pork ribs

SAUCE:
3 med. onion, minced

2 can (28 ounce )stewed/diced or whole tomatoes

2 cans of Gingerale

1/4 c. vinegar

1/4 c. Worcestershire sauce

1 1/4 c. catsup

1/4 tsp. ground cinnamon

1 1/2 tsp. paprika

1/2 tsp. pepper

1 1/2 tsp. chili powder

1/4 tsp. ground cloves

1/8 tsp. cayenne pepper

1 tsp. A-1 steak sauce

1 1/4 tbsp. vegetable oil

1 cup brown sugar

1/2 tsp. salt

Brown ribs in broiler pan of oven or on barbecue grill. Drain off fat.

While ribs are browning, combine all sauce ingredients in saucepan and simmer for ten minutes or until flavors are mixed. Put ribs in slow cooker oven , add sauce, and cook six to eight hours on between 325-350 low setting. check the ribs through-out the cooking process, basting them every 30 minutes or so. Adjust the temps if they get too hot and the sauce is rapidly boiling.

Enjoy.

I serve this with rice or potato salad to my family . It is one of their favorites.

Love in Christ, Ella

He is Alive ........................

Joh:19:1: -20:31

Then Pilate therefore took Jesus, and scourged him.
And the soldiers platted a crown of thorns, and put it on his head, and they put on him a purple robe,: And said, Hail, King of the Jews! and they smote him with their hands. Pilate therefore went forth again, and saith unto them, Behold, I bring him forth to you, that ye may know that I find no fault in him. Then came Jesus forth, wearing the crown of thorns, and the purple robe. And Pilate saith unto them, Behold the man! When the chief priests therefore and officers saw him, they cried out, saying, Crucify him, crucify him. Pilate saith unto them, Take ye him, and crucify him: for I find no fault in him. The Jews answered him, We have a law, and by our law he ought to die, because he made himself the Son of God. When Pilate therefore heard that saying, he was the more afraid; And went again into the judgment hall, and saith unto Jesus, Whence art thou? But Jesus gave him no answer.Then saith Pilate unto him, Speakest thou not unto me? knowest thou not that I have power to crucify thee, and have power to release thee? Jesus answered, Thou couldest have no power at all against me, except it were given thee from above: therefore he that delivered me unto thee hath the greater sin. And from thenceforth Pilate sought to release him: but the Jews cried out, saying, If thou let this man go, thou art not Caesar's friend: whosoever maketh himself a king speaketh against Caesar. When Pilate therefore heard that saying, he brought Jesus forth, and sat down in the judgment seat in a place that is called the Pavement, but in the Hebrew, Gabbatha. And it was the preparation of the passover, and about the sixth hour: and he saith unto the Jews, Behold your King! But they cried out, Away with him, away with him, crucify him. Pilate saith unto them, Shall I crucify your King? The chief priests answered, We have no king but Caesar. Then delivered he him therefore unto them to be crucified. And they took Jesus, and led him away. And he bearing his cross went forth into a place called the place of a skull, which is called in the Hebrew Golgotha Where they crucified him, and two other with him, on either side one, and Jesus in the midst. And Pilate wrote a title, and put it on the cross. And the writing was, JESUS OF NAZARETH THE KING OF THE JEWS. This title then read many of the Jews: for the place where Jesus was crucified was nigh to the city: and it was written in Hebrew, and Greek, and Latin. : Then said the chief priests of the Jews to Pilate, Write not, The King of the Jews; but that he said, I am King of the Jews. Pilate answered, What I have written I have written. Then the soldiers, when they had crucified Jesus, took his garments, and made four parts, to every soldier a part; and also his coat: now the coat was without seam, woven from the top throughout. They said therefore among themselves, Let us not rend it, but cast lots for it, whose it shall be: that the scripture might be fulfilled, which saith, They parted my raiment among them, and for my vesture they did cast lots. These things therefore the soldiers did. Now there stood by the cross of Jesus his mother, and his mother's sister, Mary the wife of Cleophas, and Mary Magdalene. When Jesus therefore saw his mother, and the disciple standing by, whom he loved, he saith unto his mother, Woman, behold thy son! Then saith he to the disciple, Behold thy mother! And from that hour that disciple took her unto his own home. After this, Jesus knowing that all things were now accomplished, that the scripture might be fulfilled, saith, I thirst. Now there was set a vessel full of vinegar: and they filled a spunge with vinegar, and put it upon hyssop, and put it to his mouth. When Jesus therefore had received the vinegar, he said, It is finished: and he bowed his head, and gave up the ghost. The Jews therefore, because it was the preparation, that the bodies should not remain upon the cross on the sabbath day, (for that sabbath day was an high day,) besought Pilate that their legs might be broken, and that they might be taken away. Then came the soldiers, and brake the legs of the first, and of the other which was crucified with him. But when they came to Jesus, and saw that he was dead already, they brake not his legs: But one of the soldiers with a spear pierced his side, and forthwith came there out blood and water. And he that saw it bare record, and his record is true: and he knoweth that he saith true, that ye might believe. For these things were done, that the scripture should be fulfilled, A bone of him shall not be broken. And again another scripture saith, They shall look on him whom they pierced. And after this Joseph of Arimathaea, being a disciple of Jesus, but secretly for fear of the Jews, besought Pilate that he might take away the body of Jesus: and Pilate gave him leave. He came therefore, and took the body of Jesus. And there came also Nicodemus, which at the first came to Jesus by night, and brought a mixture of myrrh and aloes, about an hundred pound weight. Then took they the body of Jesus, and wound it in linen clothes with the spices, as the manner of the Jews is to bury.Now in the place where he was crucified there was a garden; and in the garden a new sepulchre, wherein was never man yet laid. There laid they Jesus therefore because of the Jews' preparation day; for the sepulchre was nigh at hand.The first day of the week cometh Mary Magdalene early, when it was yet dark, unto the sepulchre, and seeth the stone taken away from the sepulchre.Then she runneth, and cometh to Simon Peter, and to the other disciple, whom Jesus loved, and saith unto them, They have taken away the Lord out of the sepulchre, and we know not where they have laid him. Peter therefore went forth, and that other disciple, and came to the sepulchre. So they ran both together: and the other disciple did outrun Peter, and came first to the sepulchre.And he stooping down, and looking in, saw the linen clothes lying; yet went he not in. Then cometh Simon Peter following him, and went into the sepulchre, and seeth the linen clothes lie, And the napkin, that was about his head, not lying with the linen clothes, but wrapped together in a place by itself. Then went in also that other disciple, which came first to the sepulchre, and he saw, and believed. For as yet they knew not the scripture, that he must rise again from the dead. Then the disciples went away again unto their own home. But Mary stood without at the sepulchre weeping: and as she wept, she stooped down, and looked into the sepulchre, And seeth two angels in white sitting, the one at the head, and the other at the feet, where the body of Jesus had lain. And they say unto her, Woman, why weepest thou? She saith unto them, Because they have taken away my Lord, and I know not where they have laid him.And when she had thus said, she turned herself back, and saw Jesus standing, and knew not that it was Jesus. Jesus saith unto her, Woman, why weepest thou? whom seekest thou? She, supposing him to be the gardener, saith unto him, Sir, if thou have borne him hence, tell me where thou hast laid him, and I will take him away.Jesus saith unto her, Mary. She turned herself, and saith unto him, Rabboni; which is to say, Master. Jesus saith unto her, Touch me not; for I am not yet ascended to my Father: but go to my brethren, and say unto them, I ascend unto my Father, and your Father; and to my God, and your God. Mary Magdalene came and told the disciples that she had seen the Lord, and that he had spoken these things unto her.Then the same day at evening, being the first day of the week, when the doors were shut where the disciples were assembled for fear of the Jews, came Jesus and stood in the midst, and saith unto them, Peace be unto you. And when he had so said, he shewed unto them his hands and his side. Then were the disciples glad, when they saw the Lord. Then said Jesus to them again, Peace be unto you: as my Father hath sent me, even so send I you. And when he had said this, he breathed on them, and saith unto them, Receive ye the Holy Ghost Whose soever sins ye remit, they are remitted unto them; and whose soever sins ye retain, they are retained. But Thomas, one of the twelve, called Didymus, was not with them when Jesus came. The other disciples therefore said unto him, We have seen the Lord. But he said unto them, Except I shall see in his hands the print of the nails, and put my finger into the print of the nails, and thrust my hand into his side, I will not believe. And after eight days again his disciples were within, and Thomas with them: then came Jesus, the doors being shut, and stood in the midst, and said, Peace be unto you. Then saith he to Thomas, Reach hither thy finger, and behold my hands; and reach hither thy hand, and thrust it into my side: and be not faithless, but believing. And Thomas answered and said unto him, My Lord and my God. Jesus saith unto him, Thomas, because thou hast seen me, thou hast believed: blessed are they that have not seen, and yet have believed. And many other signs truly did Jesus in the presence of his disciples, which are not written in this book: But these are written, that ye might believe that Jesus is the Christ, the Son of God; and that believing ye might have life through his name.

Blessings to all of my Dear Blogging Friends...........

Love in Christ, Ella

Asparagus with Hollandaise Sauce

Asparagus with Hollandaise Sauce

2 pounds asparagus spears, about 1/2 to 3/4-inch thick
boiling water
1/2 teaspoon salt
Hollandaise sauce .

Break off tough ends of stalks then use a vegetable peeler to peel tough skin from lower part of stalks and remove scales. Rinse well. Place stalks in a deep large skillet. Add 1 inch boiling water to skillet and add the salt. Bring to a boil and boil, uncovered, for 5 minutes. cover, simmer 7 minutes longer. With tongs, remove asparagus to a heated serving dish.

Serve with Hollandaise sauce .

Hollandaise
1/2 cup butter
3 large eggs yolks
1 tablespoon plus 1 teaspoon of lemon juice
1/8 teaspoon salt
2 tablespoons hot water
finely chopped fresh parsley or chives and paprika , if desired

Heat butter in a heavy saucepan until hot and foamy, but not browned. In a small bowl, whisk or beat egg yolks with lemon juice.. Gradually beat in butter, then water. Return mixture to saucepan and beat over very low heat until mixture is slightly thickened. Serve immediately or let stand over warm water for up to 30 minutes. If desired, sprinkle with chopped fresh parsley/chives and paprika before serving. Makes about 2/3 cup of hollandaise sauce.

Enjoy ~~ Ella

Hot Cross Buns

This is a recipe from Southern Living. I have


Used this one quite a while now.

Hot Cross Buns

Ingredients
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
1 cup warm milk (100° to 110°)
1/2 cup butter, softened
1/2 cup sugar
1/2 teaspoon salt
3 large eggs
1 1/2 teaspoons vanilla extract
5 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 cup raisins


Sugar Glaze
Yield: 1/2 cup
Ingredients
1 cup powdered sugar
1 1/2 tablespoons milk
1/2 teaspoon vanilla extract
Preparation
Whisk together all ingredients until smooth.

Preparation
Combine yeast and 1/2 cup warm water in a large mixing bowl; let stand 5 minutes. Add warm milk and next 5 ingredients. Beat at medium speed with an electric mixer until blended.
Combine flour and cinnamon, and gradually add to yeast mixture, beating at medium speed for 2 minutes. Stir in raisins.
Place dough in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk.
Punch dough down; cover and let rise in a warm place (85°), free from drafts, 30 minutes.
Turn dough out onto a well-floured surface, and roll to 1/2-inch thickness. Cut with a 2-inch round cutter.


Place on a lightly greased 15- x 10-inch jellyroll pan. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
Bake, uncovered, at 350° for 20 to 25 minutes or until lightly browned. Let rolls cool 10 minutes. Pipe Sugar Glaze over rolls in an Cross shape.

Love in Christ, Ella

Happy Spring .............................

Ro:15:13: Now the God of hope fill you with all joy and peace in believing,

that ye may abound in hope,
through the power of the Holy Ghost.

*****************************

*****************************

Enjoy , the Joy of the Lord today......it is our strength!!!!

Love in Christ, Ella

Grilling Season ..............

It is suppose to be in the 70's this weekend and for Central New England, 7o's in
March is just about equal to Summer ...LOL...

This is a great side to anything coming off your grill this season.

Potato Egg Salad

5 lbs of potatos boiled and peeled
1 1/2 cups Miracle Whip
3 large chopped on ions
7 stalks of chopped celery
2 tablespoons of minced garlic
2 tablespoons of sweet relish
1 dozen large eggs hard boiled, 6 chopped & 6 sliced .
Cube potatoes and place in bowl. Add mayonnaise, onion, celery, relish and garlic.. Mix well. Fold in eggs. Cover and refrigerate 2 hours or more.
Garnish with sliced eggs, paprika , and chopped chived

Enjoy!

Love in Christ, Ella

Peace...........

Joh:14:27: Peace I leave with you, my peace I give unto you: not as the world giveth, give I unto you.

Let not your heart be troubled, neither let it be afraid.

Love in Christ, Ella

Corned Beef and Cabbage

This Sunday's dinner will be the same one we make every year the day of the St Patrick's Day Parade in our City.

People scrambling home from morning services before they block off all the primary routes.

We have a great view of the parade right from our porch , a blessing some years . Very noisy others.

This weekend's weather is predicted to be very heavy rain.

I have not heard that they have cancelled the parade yet. There have been years when we have had snow flying and they continue down the street.

It's the day to get your Girl Scout cookies, and see neighbors you may see only once a year.

I am hoping to get to CVS tomorrow for ear-plugs , as the older I get, I don't seem to enjoy the crashing cymbals and drums and horns..... I will however be making dinner for my family.

With a smile and my earplugs in .

Love in Christ, Ella


Corned Beef and Cabbage

2- 4-6 pound corned beef briskets
4-5 bay leaves
¼ C. pickling spices
¼ C black peppercorns
12 white boiling or Red potatoes, peeled and cut into large chunks
2lbs carrots, cut into pieces
3 onions, quartered
1 sleeve of celery cut into chunks
2 small turnips, cut into chunks
3 small cabbage, cut into wedges
1 tablespoon salt

Directions
In a large pot combine meat, spices, onions , celery and enough cold water to cover. Bring to a boil, reduce heat and simmer 4-5 hours. Add vegetables and salt. Simmer 90 minutes more.
To finish, remove corned beef to a carving board and slice against the grain. Get one of your Grandmother’s huge deep platters ….. Arrange vegetables around meat and serve.
This makes enough to feed my family of 11 and enough to feed an extra one or two surprise guest.

Serve with a good brown mustard, vinegar, picked eggs, Good bread ( Brown bread with Raisins) and butter! No margarine. Dessert Crumb cake & Cheese Cake !!!!!
Yummy !


　
　

ITALIAN EASTER PIE

This is quite an labor of love, but if you are fortunate to have your kids and some darling grands, a couple of sisters, your Mom , some cousins.......anyone you invite in the kitchen, it can become a lovely tradition and a yummy delight on your Easter breakfast /Brunch table .

ITALIAN EASTER PIE
　
Dough:
4 1/2 to 5 cups flour, more if needed
1/2 cup whole milk, scalded
1/2 cup water, lukewarm
2 1/2 teaspoons instant dry yeast
1 1/2 teaspoons salt
2 tablespoons sugar
7 tablespoons butter, melted
3 tablespoons buttermilk or sour cream
1/2 teaspoon lemon juice
1 1/2 tablespoons olive oil
5 eggs (for dough)
1 egg, boiled
1 egg, mixed with 1 tablespoon water for glaze

In the bowl of an electric mixer, combine salt, 2 tablespoons sugar, and 4 1/2 cups flour. Using the dough hook attachment, work 3 tablespoons butter tablespoons into dough, as though you were making a pie crust.
1/2 cup lukewarm water, Bring water temperature to about 105 degrees (or warm to the touch). Stir in 1/3 cup flour to "feed" yeast. The yeast mixture should begin to bubble and foam up.

Set aside for 10-15 minutes.


In a small heavy bottomed saucepan, scald 1/2 cup milk. Watch milk carefully during the scalding process and remove from heat when the milk begins to foam slightly.

Set aside and allow to sit undisturbed. A skin will form around edges and on top of milk as it cools. Remove the coagulated milk from the edges and skim the top skin off using a spoon. Pour the cooled (85 degrees) milk into the yeast mixture.

Using the same saucepan the milk was heated in, melt 4 tablespoons butter. When butter has nearly melted, add 1 1/2 tablespoons olive oil and remove from heat. Allow to cool to nearly 85 degrees.

Break 5 eggs into flour mixture. Mix on medium setting 2 minutes. Add butter mixture and 3 tablespoons buttermilk or sour cream. Pour yeast mixture into flour mixture and combine. Add 1/2 teaspoon fresh lemon juice (do not substitute).
Knead at medium speed of electric mixer for 8-10 minutes. If dough is too stiff for easy mixing, add a few tablespoons water.

Turn out onto lightly floured board and using your hands, which you've rubbed with olive oil knead gently for 5 minutes. Dough should be light and airy, and somewhat sticky.
Place into a greased bowl, turn once to coat with oil, cover with a damp cloth and place in a warm, draft free place to rise until doubled in bulk.

When the dough has doubled, punch it down and allow to rest for 10 minutes. Divide in 1/2 and roll out to 1/2 inch thickness. Grease a deep dish pan with olive oil. Line the pan bottom and sides with the rolled out dough, easing dough into pan without stretching. Puncture bottom and sides with fork; coat with egg glaze.


Filling:
1/2 lb mortadella, sliced and chopped
1/2 lb provolone, thinly sliced
1/2 lb capicola (hot ham), very thinly sliced
1/4 lb prosciutto, very thinly sliced
2-3 slices each pepperoni or salami, chopped
1-2 slices sopressato, chopped (optional)
1 1/2 cups ricotta
1 entire basket Easter cheese (fromaggio fresca)
2 tablespoons Parmesan cheese, freshly grated
2 tablespoons Romano cheese, freshly grated
3/4 teaspoon whole black peppercorns, cracked

At your deli, have the cold cuts sliced thinly, with the prosciutto being shaved thinly enough to see through it.
Remove the casing strings from the cold cuts, roll them up and slice them into 1/2 inch wide strips.
For the pepperoni, sopressato, or salami, chop the strips into small squares. Chop half of the mortadella into squares as well, reserving half of it to layer in criss-cross strips to create a layer in the same way that you'll be using the proscuitto.

Measure out a half cup of the ricotta. Add Parmesan and Romano cheese to this, then stir in the cracked whole peppercorns.

Assembly:

Add the filling to the crust, beginning by lining the bottom of the crust with a thin layer of prosciutto, torn into strips. Cover with a scant layer of very thinly sliced boiled eggs (the boiled egg here is optional - feel free to leave it out).

Next, add a layer of ricotta, Parmesan, Romano, cracked pepper mixture.
Place a layer of torn capicola to cover the layer.

Next, place a thin layer of provolone cheese. Cover this layer with the remaining 1 cup ricotta which has been mixed with the chopped pepperoni, sopressato, mortadella and capicola.

Place a layer of thin strips of mortadella, and next a layer of fromaggio fresca broken into chunks. Press down slightly if the filling is getting too high.

Next, a layer of hot ham, then a final layer of prosciutto and fromaggio fresca. (An optional variation at this step is to place a single layer of baby spinach, blanched, and squeezed dry into the center ricotta layer. I like it with the spinach )

In a cup, beat one egg with 1 tablespoon cold water. Use this as the egg glaze for brushing over crust just before baking.

Brush the pie edges with egg glaze so that the top crust will make a better seal with the bottom crust.

Roll out and drape top crust over pie; trim away excess using a kitchen scissors, leaving a 1/2 inch margin.

Press together and crimp edges well, then flute in a decorative fashion.

Insert 3 tin-foil funnels through pie crust top in order to allow steam to escape.

Let rise 15 minutes, brush crust with egg glaze before baking in a preheated 350 degree oven for 45 minutes.

Check at 35 minutes; cover with tin foil if browning to quickly
Cover and refrigerate overnight. Cut into 1 1/2 to 2 inch slices and allow individual slices to sit at room temperature 15 minutes before serving.

Happy Valentime's Day

Psalms:17:8: Keep me as the apple of the eye, hide me under the shadow of thy wings,

Blessings, Ella ~~

Merry Christmas..................

Wishing all my online friends and family , all the Joy and Abundant Love of Christ this Christmas.

May His love fill your heart and homes today and always.......See you next week!

Love & Prayers, GG

Views from the window............

So Very Pretty outside!!!!
It started just a little past midnight in out area. Very Windy.
We have about 8-10 inches....

Just enough to make it pretty .

My dear friend Helen in Providence, RI which is just about 45 miles south of me reported she has 18 inches of snow!!!!
Well......If it stays as cold as it has been. It will be a White Christmas!

Stay warm and safe my dear East Coast friends.

Hugs & Prayers, GG