Here’s What’s Cookin’
EASTER CASSETE
Recipe from: Paula Mastrio (aka Romano-Hunley)
Oven temp: 375
Baking time: 25-30 min.
INGREDIENTS
DOUGH
Flour: 4 c.
Crisco: 6 oz.
Sugar: 1.5 c.
Baking Powder: 2.5 tsp.
Eggs: 5
Water: a little (dough should be a little hard)
FILLING
Ricotta: 3 lbs.
Salt: 1/2 tsp.
Eggs: 4
Nutmeg: 1/2 tsp.
Sugar: 1 c.
INSTRUCTIONS
DOUGH:
Cream Sugar & Crisco;
Add eggs and beat;
Add flour & baking powder;
Little water.
Roll dough;
Cut circles large enough to “”fold”” into muffin cups without hangover (no drinking on the job). (We use a plastic bowl about 5″”-6″” dia.
FILLING
Mix all ingredients.
Fill cups to the very top, even rounded but not falling over sides.
Preheat oven to 375; bake for 25-30 minutes.
Eat warm!
If you make extra dough you can shape chickens and put a hard-boiled egg in the “”belly”” and secure it to the body with a cross shape made from the dough.