05 April 1772 - DUTCH EXPLORERS LAND ON REMOTE EASTER ISLAND: On this
Easter Sunday, 3,000 miles from the nearest continental land, Dutch
navigator Jacob Roggeveen finds a 63-square-mile island in the
southeastern Pacific Ocean. Towering stone statues mystify these first
European visitors and others for centuries to come.

Easter Island is an island and special territory of Chile in the
southeastern Pacific Ocean, at the southeasternmost point of the
Polynesian Triangle in Oceania. The island is most famous for its nearly
1,000 extant monumental statues, called moai, which were created by the
early Rapa Nui people. In 1995, UNESCO named Easter Island a World
Heritage Site, with much of the island protected within Rapa Nui
National Park.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: St. Vitus Easter Sausage Pie
Categories: Pork, Cheese, Pastry
Yield: 6 servings

3 lb Italian sausage links
2 1/2 lb Basket cheese
2 sl (1/4") ham; deli ham is fine
16 lg Eggs
1/2 c Grated Romano cheese
Salt & pepper

MMMMM---------------------------CRUST--------------------------------
2 1/4 c All-purpose flour
3/4 ts Salt
1/2 c Shortening; well chilled
2 tb Butter; well chilled
6 tb Cold water; as needed

Make the crust. Or you can cheat and just buy the pie
crust already made.

First, make your sausage. We bake ours @ 350-#F/175-#C for
about one hour, you can also broil or fry the sausage
however you prefer to make it.

While the sausage is baking dice up the basket cheese
and ham and place it in a large mixing bowl.

After the sausage is cooked cut it into small pieces and
add it to the bowl.

Now in another bowl beat the eggs and the Romano cheese.
Pour the eggs into the large bowl and mix this well with
a spoon.

Lightly grease a 15" x 10" x 2" glass baking dish. Roll
out the dough to about 1/8" thick. Cut 1/2" strips of
dough and place them along the length and width of the
bottom of the baking dish, in a crisscross pattern.

Pour the mixture into the baking dish and spread it
level to the top. Now crisscross strips of dough across
the top as you did on the bottom.

Set your oven @ 350-#F/175-#C and bake this for one hour
until the top is golden brown. Then place it on a baking
rack to cool before cutting. Once cooled you can cut and
serve. This is really best served cold the next day
right out of the refrigerator.

There are many variations of this recipe, we have been
using this one since 1970 from the St. Vitus Cookbook of
New Castle Pa. This is another really easy one to make
and is so rich and tasty.

RECIPE FROM: https://www.samsplaces.com

Uncle Dirty Dave's Archives

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