Recipe Talk

Hi all:
Im looking for and old recipe my aunt made. It was a pie filled with elbow macaroni, ham, pepperoni, I have searched the web for months and cant find anything that comes close I know she used 8 or 12 eggs in the filling. Any one have an idea? I looked at all the Italian Easter pies not it ? HELP

Macaroni and Cheese Ham Pie

Ingredients

3 cups shredded Cheddar cheese (12 oz)

1 cup cubed cooked ham

1 cup uncooked elbow macaroni (3 1/2 oz)

2 1/4 cups milk 2 eggs

1/2 cup Original Bisquick™ mix

1/4 teaspoon salt

Chopped fresh parsley,

if desired

Chopped fresh parsley,

if desired

Directions

1 Heat oven to 400°F. Spray 10-inch or 9 1/2-inch glass deep-dish pie plate with cooking spray.
2 In large bowl, mix 2 cups of the cheese, the ham and uncooked macaroni. Spread in pie plate.
3 In blender, place milk and eggs. Cover; blend on medium speed until smooth. Add Bisquick mix and salt; blend until smooth. Pour over mixture in pie plate.
4 Bake 35 to 40 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Sprinkle with parsley.

** Use any meats you would like.
Any combo.

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ITALIAN BISCUITS OR MEAT PIES

1 doz. eggs
1 lb. melted and cooled
margarine
2 c. sugar
1/2 small bottle vanilla
9 tsp. baking powder
approximately 8 to 9 c. flour
(If cookies are being made,
also add almond flavor.)

Meat Filling for Pies:
1 small pkg. pepperoni
1 lb. pressed ham (or any ham)
sliced 1/2 inch thick
2 thick slices ham, diced
heaping 1/2 c. grated cheese
handful of Ricotta cheese
3/4 c. diced Provolone
9 eggs, scrambled
add black pepper to taste

Beat eggs. Add margarine, sugar, flour, baking powder
and mix well. Let stand about 1/2 hour. For cookies, roll
out, cut and bake at 375 degrees for ten minutes. For meat pies roll
out into a circle and fill with meat filling.
Filling: Mix pepperoni and ham. Add eggs, cheeses and
pepper. Mix well. Fill dough with meat mixture and fold over.
Brush top with egg yolk and bake at 350 degrees for approximately 40
minutes.

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Pizzagaina (Pizza Chena, Italian Easter Pie)
Serves 12-14; If you'd prefer, you can simplify this dish even further by using pre-made pizza dough for this recipe (you'll need 2 pounds), or for a flaky crust, substitute your favorite pie crust recipe and proceed from there.

Dough
2 1/2 teaspoons active dry yeast (1 packet)
1 tablespoon granulated white sugar
2 cups warm water (about 115 degrees F)
1 tablespoon Kosher salt
6-8 cups all-purpose flour
3 tablespoons olive oil, plus more for greasing bowl

Filling
13 large eggs
2 pounds of a variety of your choice of Italian charcuterie/salumi (such as genoa salami, mortadella, capicolla, pepperoni, ham, prosciutto, soppressata, etc.)
1 teaspoon ground black pepper
1 pound fresh ricotta or Italian basket cheese
1/2 pound mozzarella cheese, thinly sliced
1/2 pound provolone cheese, thinly sliced

Equipment: One 10" by 3" round springform pan (A 9x3" springform will also work, but you may have a little extra filling or dough leftover)

Directions

First make the dough:
In the base of a stand mixer, combine 1 package of active dry yeast with 1 tablespoon sugar and 2 cups warm water. Whisk well to dissolve and let stand 2 minutes.

Add the tablespoon of Kosher salt and 6 cups of all-purpose flour, to start. Use the dough hook on your mixer to mix together, increasing speed as the flour is incorporated and a dough starts to form. Add the olive oil, and continue to knead at high speed in the mixer, adding more flour 1/4 cup at a time until the dough is smooth, springy, and not sticky. The dough should form a kind of a tornado within the mixer as it kneads--coming away from the sides entirely, but still connected to the bottom. If it still sticks to the sides of the bowl, add more flour. If it comes off the sides and bottom completely, add an extra tablespoon or two of water. Let knead in the mixer for 5 minutes.

Prepare a large clean glass or metal bowl by drizzling olive oil in the bottom.

The dough with be smooth and able to be handled when ready. Remove the dough from the mixer and form into a smooth ball. Place into the oiled bowl, turning once so that the oil coats the top and bottom. Cover bowl loosely with plastic wrap and place in a warm, draft-free place to rise until doubled in size--about 2 hours. [Note: I always place my rising dough inside my (turned off) oven, allowing just the heat from the pilot light to keep it warm. Other good spots are inside a (turned off) microwave.]

Prepare the filling:
Make four hardboiled eggs by placing 4 uncooked eggs in a small saucepan and covering with tap water . Place over high heat and bring to a boil. Let boil for 1 minute, then turn off heat, cover pot, and let sit for 10-15 minutes. Drain out the hot water and replace with cold water, letting the eggs cool for 5 minutes. Tap the eggs against the counter and peel. Slice each egg and set aside.

Prepare the meat by stacking the various meats into small piles, and using a sharp knife to dice into 1/2-1" size pieces. Set aside.

In a large bowl, whisk 8 large eggs well until frothy. Whisk in the black pepper and the ricotta or basket cheese until well combined. Use a wooden spoon or spatula to gently stir in all of the cut meat pieces, mixing until all are evenly distributed. Set aside.