Here’s What’s Cookin’


Recipe from: Paula Mastrio (aka Romano-Hunley)

Oven temp: 375
Baking time: 25-30 min.

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)

Ricotta: 3 lbs.
Salt: 1/2 tsp.
Eggs: 4
Nutmeg: 1/2 tsp.
Sugar: 1 c.

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.

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.

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