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GREEK MACARONI PIE 1 large onion, finely chopped 2 Tbsp. butter or olive oil 1 1/2 lb. ground beef 3/4 tsp. salt freshly ground black pepper 1/4 tsp. cinnamon 3/4 tsp. oregano 2 c. tomato puree 2 Tbsp. minced parsley 1/2 lb. small elbow macaroni 1 Tbsp. cooking oil Saute onion in butter in large heavy pan or skillet until soft. Stir in ground beef and cook until lightly brown. Season with salt, pepper, cinnamon and oregano. Stir in tomato puree and parsley. Cover and simmer gently for 20 minutes. Taste, and add more salt if neces- sary. Cook macaroni in large kettle of well-salted boiling water until tender, but still slightly firm. Drain, then rinse in lukewarm water. Mix oil well through macaroni to prevent it from sticking together. Make creamy topping. Creamy Topping for Greek Macaroni Pie: 3 Tbsp. butter 3 Tbsp. flour 3 1/2 c. milk 3 egg yolks 1/4 tsp. nutmeg 1/4 tsp. salt 1/4 tsp. white pepper 1/2 c. Parmesan cheese Melt butter and blend in flour. Stir in milk and cook about 5 minutes, stirring constantly to make a thin white sauce. Beat egg yolks lightly. Dip out 1 cup of hot sauce and pour in thin steam into yolks, stirring constantly until well blended. Pour mixture back into rest of sauce and stir for a few minutes over low heat. Don't allow to boil. Season with nutmeg, salt and pepper. In a greased 9 x 13-inch Pyrex casserole, put a thin layer of macaroni, a layer of meat sauce, a second layer of macaroni and a second layer of meat sauce. Pour Creamy Topping over all. Jiggle the dish so some sauce runs through all layers. Sprinkle Parmesan cheese over top. Bake at 350 degrees for 45 minutes. Remove from oven and let stand for 15 to 20 minutes. Cut into large squares and serve from pan. Serves 8. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |