Aunt Rae's Rice Pie

Mary Catherine (DeLucia) Belechak told me, "This recipe was sent to me by my brother, John DeLucia, who got it straight from Aunt Rae. It's for a zillion people."

In fact, she suggested that maybe we should publish this archive into a book called, "Food to Feed a Zillion people." Then the forthcoming sausage recipe will fit right in. Now, who's posting that?


Dough:                   

6 cups of flour                                      
1 teaspoon Baking Powder  
6 eggs                                                          
1/2 cup sugar
1/2 cup oil
1/4 cup of Anisette
pinch salt

Make a well with the flour. Crack in the eggs and add the other ingredients. Work it all together until it forms a ball of dough.

(Note: A  well is when you pour the flour on a board or wherever and make a hole in the middle.)


Roll the dough out to fit a 9" pie pan or larger. Fill with the following mixture and bake at 350 degrees for an hour or until it's firm to the touch

Filling:

Beat 2 doz. eggs well. Then, add 1/2 lb.of melted oleo, 1 pint of milk, 2 cups of sugar, 1/2 lb. of ricotta, the juice of 2 lemons, 1/4 teaspoon salt, and cooked rice (cooked).

Unfortunately, one  of  the  things  Aunt  Rae  didn't  tell  my  brother  was  how  much  rice  to  use. My guess  is  2  small  boxes  cooked  and  mixed  in. John usually makes 1/3 of the recipe and uses 1/2 or a little more of a small box of rice and that seems to be the right amount

Anyway, pour mixture into dough lined pan and bake.

Cin dun!