The Slate and Perugi families were all aboard for the wedding of Ed and Wendy Slate’s daughter, Charlotte Rebecca Slate to Matt Carmody. As you can see, the cousins had a great time!
From Grandma’s hand written note:1/4 cup rice, wash well.
Cook slowly in quart milk, a little salt, stir all the time in a sauce pan, until rice is cooked
1/2 cup sugar to taste
Take 5 eggs if small (4 if large), heat a little, put a tsp. vanilla
Place in buttered pan, 4 small pieces of butter on top
Put in medium oven (325°) about 25-30 min (45 min.in our oven) until knife comes out clean.
(Note: Rich and I both felt that 1/4 cup uncooked Basmati rice was not enough in this recipe. Next time I would use 1/3 to 1/2 cup instead. Also, I would change sugar to 1/4 C. — Deb)
MAKE DOUGH
Dissolve 1 package yeast (or 1 T) by mixing into 1 C warm water. (tap water is ok)
Add 1 t salt and 1/4 C olive oil and mix.
Stir into 2 C flour (00 flour is best) I used King Arthur Pizza flour.
Knead on floured counter top about 1 minute. Place in bowl and cover with damp towel and place in oven (turned off) to rise for 1 hour. (1st proof)
Scrape out onto floured counter and knead for two or three minutes. Sprinkle flour to keep it from sticking. Put back in oven and let rise up to 3 hours. I only did 2. (2nd proof)
Remove and knead a little to shape and spread in oily shallow baking pan.
Turn oven on to 400 degrees F. While that was heating up, I put the dough pan on the bottom rack to bake a little.
MAKE SAUCE: (Can be made ahead.)
I used a small box of Cento chopped tomatoes. Heat on stove and add olive oil, crushed garlic, salt, pepper, oregano, basil, marjoram and then mix. Add tomato paste and a little anchovy. Cook until thick enough for pie.
CHEESE:
After spreading sauce on dough, sprinkle almost a small package of shredded Italian cheese. (Stop and Shop brand) Then add sliced mozzerella, I used almost one fresh white ball. The whiter the better. Then lastly some grated parmesan cheese.
Bake 10 minutes in the middle rack and 8 minutes on the top rack.
molto bene!
A couple years ago, RIch, Deb, Eva and Will took a train tour of Italy, including Rome where our three second cousins reside. Marguerita invited us for dinner one night along with Michele and Franco and various daughters! M was busy in the kitchen after dinner and came out with an amazing dessert. This is it. I found it in a cast off cook book (“Homestyle Italian Cooking, by Lori Carangelo”) given to me by a friend. I was looking through and immediately recognized the dish. This recipe does not require gelatin, which I thought was in M’s recipe. I dare you to try it!!
Perhaps some of us accompanied our grandmother or parent into this store in NY. It closed for good April 2, 1999. I used to reliably order by mail cotecchino sausage there. The link in the footer still takes you to their facebook page.
Pam and Nancy were contacted by cousin Norma who sent Pam this large photo of grandma Lea with her family. Below that are other documents including a marriage certificate and a 1930 census. See full census for 1920 and 1930 on the Document Page. There was no census in 1940 due to the war.
This Zucchini Torte is a variation of the original recipe due to the lack of some ingredients. It is still easy to make and delicious. I had day old garlic bread and used that cut up instead of the bread crumbs. I skipped the additional garlic. I had some homemade tomato sauce so I used that instead of the tomatoes. I was all out of boxed Pomi tomatoes and did not have carrots. So here is the result. It only took 45 minutes in the oven.
