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Wednesday, March 05, 2008
Greek Pastitsio Me Crema - Serves 6
Published in: Winston-Salem Journal
Ingredients
1 pounds elbow macaroni
1/2 pounds butter -- divided use (2 sticks)
1 small onion -- finely chopped
1 1/2 pounds ground beef
3 ounces) tomato paste (half of a 6-ounce can)
1 teaspoons cinnamon
1/2 teaspoons nutmeg
1/4 teaspoons garlic salt
1/4 teaspoons dried oregano
Salt and pepper to taste
1 cup grated Parmesan cheese
Cream Sauce (recipe below)
Instructions
1. Cook macaroni according to package directions and drain. Heat oven
to 350
degrees.
2. Melt 1 tablespoon butter in large skillet over medium to medium-high
heat. Add onions and cook until soft. Add meat and brown. Add tomato
paste
and a little bit of water (2 to 4 tablespoons) . Simmer for about 3
minutes.
Stir in cinnamon, nutmeg, garlic salt and oregano. Add salt and pepper
to
taste and simmer about 5 minutes until flavors are blended.
3. Melt remaining butter (2 sticks minus 1 tablespoon) and pour over the
macaroni. Toss well. Spread half the macaroni in the bottom of a
10-by-15-inch baking pan. Sprinkle about 1/2 cup of the Parmesan over
the
macaroni. Then evenly spread all of the meat mixture. Top with remaining
macaroni, then sprinkle the remaining 1/2 cup Parmesan on top.
4. Evenly pour the cream over the casserole and bake 30 to 40 minutes,
or
until cream sauce is slightly browned. Cut into squares and serve.
Makes 6 to 8 servings.
Opa by Liz Lazarides White.
Cream Sauce
4 tablespoons (1/2 stick) butter
3 cups milk
1/8 teaspoon salt
3 egg yolks, beaten
5 tablespoons cornstarch
1. Melt butter in a small saucepan over medium-low heat. Stir in milk,
salt,
beaten egg yolks and cornstarch. Cook, stirring constantly, until
thickened.
Posted by bluechillies ::
2:12 PM ::
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