Easter Bread and Easter Fritatta--2023

I used the Easter Bread recipe on page 66 of Joan's and my recipes. It was origianly from Rosella Rago(?)

I put the ingredients into the bread machine and let it do the heavy work....

I made one for Denielle and Tumeca to take home on Saturday as they had come for the three days before Easter in order to visit Jered's and Rebecca's newborn daughter, Hayes Celia Margaret Muoio. Nellie never, ever gets a fresh Easter Bread. I always make one for her, but it sits in freezer until we see each other, usually a couple of months later. This year, she got her first, on the right date Easter Bread; that made me cry.

I made the loaf for Nellie and then that afternoon, I made another for Jeneve and family. Joan and I travelled to the meeting point to deliver it on Saturday night so Jen and family could have it on Easter morning.

Next I made two more loaves....one for us here and one to take tomorrow to Jered and Rebecca and family. We'll travel to Wellsville to deliver it and also to deliver an Easter Frittatta. I expect more tears.

BTW My brother Jimmy had called the day before to congratuate us and when he spoke the baby's name we both had a cry.

Saturday night I mixed a frattata for Easter. I used:  4 dozen eggs, 1/2 pound each of Mortadella, Hot Cappicola, Pastrami, Pepperoni, and then 1/2 pound Provalone, 2 15 oz containers of Ricotta, 16 oz of Goat Cheese plus unmeasured quantaties of Pamesian, Salald Blend, Asiago and Mozzerella.

I put that in the fridge and left it to season overnight.  

BTW Mom in later years used to add some Bisquick at the suggestion of cousin Yolanda Cordaro. I think it was to thicken the final pie??? In the morning, mom would mix in more egg to thin the mixture. I couldn't see the sense of that, so this year I skipped the Bisquick and the adding of more egg in the morning. We'll see.

Next Morning: The mixture seemed to be fine without the bisquick or adding of more eggs. I made more on Monday to use up all the mixture....it seemed to hold up just fine.

The fritattas were too salty, not unedible, but salty. It had to be the cheese, not the meats. I don't think they sell low salt cheese do they? I'll check. At any rate, maybe next year I'll add a couple of cut-up potatoes to cut the salt--that will probably work!

I made three full pies in the morning and put enough mixture back in the fridge for 3 more.

On Monday, I made a full pie plate and also 4 smaller pie plates (6 inch) to freeze.

FOR 2024 EASTER FRITATTA: reduce the meats to 1/4 pound each...try to use low salt cheeses if possible....maybe add a few cut up potatoes to cut the salt....

I have never been able to fry the fritattas on the stove top as Mom did and Mary does. Last year was my most successful year. I baked the pies till almost done and then transfered them to a frying pan to finish off both sides.