Moussaka #2 Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter or margarine,
1 cup: Finely chopped onion,
1 1/2 lbs: Ground chuck of lamb,
1 Clove: garlic,
1/2 tsp: Dried oregano leaves,
1/2 tsp: Cinnamon,
1 tsp: Salt,
1 dash: Pepper,
2 can: , (8-oz) tomato sauce
2: Eggplants, 1-lb each
1/2 cup: Butter, melted
1/2 cup: Parmesan cheese,
1/2 cup: Grated cheddar cheese,
2 tbsp: Dry bread crumbs,
CREAM SAUCE
2 tbsp: Butter,
2 tbsp: Flour,
1/2 tsp: Salt,
1 dash: Pepper,
2 cup: Milk,
2: Eggs,
Directions:
Melt butter in 3-1/2 quart Dutch oven. Saute onion, lamb & garlic, stirring
until brown (10 minutes). Add herbs, spices & tomato sauce. Bring to a
boil, stirring. Reduce heat & simmer uncovered 1/2 hour. Halve unpared
eggplant & slice crosswise 1/2-inch thick. Place in bottom of broiler pan.
Sprinkle lightly with melted butter. Broil, 4 inches from heat, 4 minutes
per side or until golden. Make cream sauce (see part 2). Preheat oven to
350. To assemble casserole: in bottom of shallow 2-quart baking dish layer
half the eggplane, overlapping slightly. Sprinkle with 2 Tbs each grated
Parmesan & Cheddar cheeses. Stir bread crumbs into meat sauce. Spoon evenly
over eggplant. Sprinkle with 2 Tbs each Parmesan & Cheddar cheeses. Layer
rest of eggplant, overlapping as before. Pour cream sauce over all.
Sprinkle top with remaining cheeses. Bake 35-40 minutes or until golden
brown & top is set. If desired, brown a little more on top under broiler
for 1 minute. Cool slightly before serving. Cut into squares. Makes 12
servings. Cream sauce: In medium saucepan, melt butter. Remove from heat &
stir in flour, salt & pepper. Add milk gradually. Bring to a boil,
sitrring, until mixture is thickened. Remove from heat. In small bowl, beat
eggs with wire whisk. Beat in some hot cream sauce mixture. Return mixture
to saucepan. Mix well & set aside.
ANNE MAHAN
PART 1 OF 2
From, the Desoto School Mothers Assn, Helena-West
Helena, AR 72390. Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
until brown (10 minutes). Add herbs, spices & tomato sauce. Bring to a
boil, stirring. Reduce heat & simmer uncovered 1/2 hour. Halve unpared
eggplant & slice crosswise 1/2-inch thick. Place in bottom of broiler pan.
Sprinkle lightly with melted butter. Broil, 4 inches from heat, 4 minutes
per side or until golden. Make cream sauce (see part 2). Preheat oven to
350. To assemble casserole: in bottom of shallow 2-quart baking dish layer
half the eggplane, overlapping slightly. Sprinkle with 2 Tbs each grated
Parmesan & Cheddar cheeses. Stir bread crumbs into meat sauce. Spoon evenly
over eggplant. Sprinkle with 2 Tbs each Parmesan & Cheddar cheeses. Layer
rest of eggplant, overlapping as before. Pour cream sauce over all.
Sprinkle top with remaining cheeses. Bake 35-40 minutes or until golden
brown & top is set. If desired, brown a little more on top under broiler
for 1 minute. Cool slightly before serving. Cut into squares. Makes 12
servings. Cream sauce: In medium saucepan, melt butter. Remove from heat &
stir in flour, salt & pepper. Add milk gradually. Bring to a boil,
sitrring, until mixture is thickened. Remove from heat. In small bowl, beat
eggs with wire whisk. Beat in some hot cream sauce mixture. Return mixture
to saucepan. Mix well & set aside.
ANNE MAHAN
PART 1 OF 2
From
Helena, AR 72390. Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
Tags
Meat