"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Aunt Grace's Meat Pie (Severino Style) Recipe

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This recipe for Aunt Grace's Meat Pie (Severino Style), by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Aunt Jo
Added: Wednesday, July 2, 2008


3 lbs. ricotta cheese
1/2 lb. hard salami, sliced thin
1/2 lb. provolone, sliced thin
1 stick pepperoni, sliced thin
1/2 lb. Romano cheese
1 1/2 lbs. boiled ham, sliced thin
2 1/2 dozen eggs

Preheat oven to 350F.
1. Cut up salami, provolone, pepperoni, and boiled ham. Add cheeses and combine in a large bowl.
2. Add beaten eggs to the mixture.
3. Grease 2 large glass pyrex dishes (9 x 13") and fill with mixture, leaving a little room at the top for expansion during baking.
4. Bake 1 hour at 350F or check with knife in center for doneness.




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