Teresa Gayer and children, Keri and Arienna, of Lexington, Tenn. visited several days over their Easter break with her parents, Joyce and Dewayne Dunigan of Houston. Joyce was recuperating from recent cataract surgery. Dewayne celebrated his birthday March 18. Another daughter, Amy and Andrew Christeson and children, Branden and Emery, and Susan Gayer of Houston were dinner guests Thursday, March 15. On Friday, Keri and Arienna enjoyed lunch with other Gayer family members including their Aunt Amy and Krysten Gayer, Aunt Vicky Buckner and Grandmother Susan Gayer at Pizza Hut.
JOKE OF THE WEEK
Question: What are four hundred rabbits hopping backwards?
Answer: A receding hare line.
RECIPE OF THE WEEK
Easter Pie
This pie is an Italian recipe and is traditionally made the day before Easter and served at noon to signify the end of Lent and to break the fast.
Ingredients:
• 3/4 cup powdered sugar, plus extra for garnish
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 tablespoon orange zest
• 1 (15-ounce) container whole milk ricotta cheese
• 1/2 cup cooked shortgrained rice
• 1/3 cup roasted silvered almonds
• 6 sheets fresh phyllo sheets or frozen, thawed
• 3/4 stick (3 ounces) unsalted butter, melted
Directions:
1. Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and almonds. Set the ricotta mixture aside.
2. Preheat the oven to 375 degrees F.
3. Lightly butter a nine-inch glass pie dish. Lay one phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely.
Brush completely with melted butter.
4. Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.
If you have information to share in this feature, email Wendy Phipps at wphipps@houstonherald.com or call her at 417-967-4200.