Food traditions are a good thing. At Christmas we always make a lot of the same cookies and there is always a battle between Dominic, Monica and I over who makes the best version of Aunt Emma’s Apricot filled cookies. (I do, of course…) For Thanksgiving, it’s my Mother’s stuffing or no stuffing at all. I think it’s still the best, but you have to like Chicken Livers.

Easter brings us Uncle Rudy’s Easter Pie. I’m not sure if the original recipe was Aunt Emma’s or not, but I got this from Monica many years ago and I make two every year.

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Rudy Rinaldi via Cousin Monica…

This makes 2 pies and Dad (Uncle Rudy) usually uses a deep dish pie plate.

3 Lb Ricotta – we prefer Maggio and you know why
8 eggs
1/2 c. grated cheese – whatever your favorite is – we usually use Parm.
Note: All meat should be DICED/CUBED – small
1/2 lb Ham – sliced about 1/4 inch thick
1/4 lb prosciutto – sliced thin
1/4 lb pepperoni – sliced thin
To Taste;
Garlic Powder
Pepper
Italian Seasoning
Parsley – I like a lot of parsley

If you add the seasonings before the eggs then you can taste (I don’t like eating raw eggs any more.) I like a strong seasoning taste because when you cook it, it tends to mellow.
Place pie crust in plate – fill with the mixture and cover with second crust
Bake at 375 degrees for 45 minutes to 1 hour – the crust should be nice and golden brown. We also use the Pillsbury Pie Crusts (in the dairy section of the market) But if you’re so inclined, by all means make your own from scratch.

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And here is this year’s version:

One year I tried to make Aunt Emma’s Gadoodies (I’m not even sure I’m spelling that right). A Gadoodie is hard to explain and if you’ve never seen one it’s made with a bread dough and hard boiled (and dyed for Easter) eggs. The dough is shaped into an Easter Basket around the eggs and baked until you have a bread like basket with eggs in it. I think they were more for show than eating, but we all looked forward to our Gadoodie from Aunt Em every Easter.