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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.

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