Page 174 - FLIPBOOK NEW

VIRGINIA MAZZOLA’S LARGE GRAIN PIE

Ingredients
FILLING:

1 pound grain 1 ½ pound sugar
18 eggs 1/4 pound melted butter
pinch of salt 3 pounds Ricotta strained
4 grated orange rinds 4 grated lemon rinds
1 cup milk 1/4 pound citron

Beat eggs and add sugar, salt, melted butter, milk, rinds of oranges and lemons and
then add ricotta, citron, grain and mix together.

CRUST:
1 3/4 cup milk* 1 3/4 cup oil*
1 3/4 cup sugar* 3 eggs
4 teaspoons baking powder pinch salt

Flour (there is no measurement for this ingredient, but based on the small grain pie
recipe, it would be 4 times 1 3/4 cup)

Instructions
Refrigerate dough for an hour and then roll out. Have enough dough for pan and have some
to make strips and put on top after putting the filling in. Bake at 325 degrees for 1 hour.

Nan used to measure the ingredients by sing her water glasses not a measuring cup.

These amounts are based o of measuring out the liquid in my water glass.

VIRGINIA MAZZOLA’S CANOLI

Ingredients
FILLING:
1 ½ pounds Ricotta cheese 1 ¼ cup sugar
2 teaspoons vanilla extract

Stir in all ingredients thoroughly. Then beat with an electric mixer for 10 minutes at
high speed. Then stir in:
1/2 cup finely chopped citron
1/4 cup chocolate pieces
Place in refrigerator.

SHELLS:
3 cups flour 1/4 cup sugar
1 teaspoon cinnamon 1/4 teaspoon salt
3 tablespoons butter

160