Side Pannel
Shortcut Pastitsio
Ingredients List
- 1/2 lb Lean ground beef
- 1/2 c Chopped onion
- 1/4 c Chopped parsley
- 1 ts Salt
- 1/2 ts Dried basil
- 1/8 ts Pepper
- pn Ground cinnamon; to taste
- 15 oz Tomato sauce; canned
- 1 c Water
- 2/3 c Elbow macaroni; uncooked
- 1/2 c Shredded cheddar cheese
- --Sauce--
- 4 ts All-purpose flour
- 1/4 ts Dry mustard
- 2 tb Margarine
- 1 1/3 c Milk
- 2 Eggs; beaten
Directions
In a large (8-cup) pot, brown crumbled burger with onion. When onion is
tender, stir in next 8 ingredients (parsley through macaroni). Bring to
boiling; cover. Reduce heat; cook until macaroni is tender, 15 minutes,
stirring often. Adjust seasonings to taste. Stir in shredded sharp
American cheese. Turn into a 1-1/2 quart casserole. In saucepan stir
flour, mustard, and margarine. Stirring frequently, add the milk and cook
over low heat till the sauce is thickened and bubbly. Beat the eggs in a
pyrex or heat proof container. Stir some of the white sauce into the 2
beaten eggs. Stirring, return the eggs mixture to the sauce pan. Cook over
low heat 2 minutes. Pour sauce over mixture in casserole.
Bake at 350F till top is set and golden, 30 to 35 minutes. Let stand 5
minutes before serving.
VARIATION ~ Cook and drain the pasta. Meanwhile, brown meat with onion. Add
parsley through cinnamon. Add from 8 to 15 ounces of tomato sauce, for
taste and consistency. Omit water or add to thin the sauce, if needed.
Stir in the cheese. MICRO - in a micro-proof bowl or 4-cup pyrex measure,
stir together the flour, mustard, margarine and milk. Micro-wave on high
for two-minute intervals, stirring and turning, until thickened (6
minutes). Pick up the original instructions at "Beat the eggs in a
pyrex..."
NOTES : Pastitsio means cinnamon. It also refers to a traditional way of
seasoning ground lamb and pasta in countries like Greece and
Rumania. This
variation uses ground beef. Diners can develop a craving for the
custardy
sauce and sweet bite of cinnamon.
tender, stir in next 8 ingredients (parsley through macaroni). Bring to
boiling; cover. Reduce heat; cook until macaroni is tender, 15 minutes,
stirring often. Adjust seasonings to taste. Stir in shredded sharp
American cheese. Turn into a 1-1/2 quart casserole. In saucepan stir
flour, mustard, and margarine. Stirring frequently, add the milk and cook
over low heat till the sauce is thickened and bubbly. Beat the eggs in a
pyrex or heat proof container. Stir some of the white sauce into the 2
beaten eggs. Stirring, return the eggs mixture to the sauce pan. Cook over
low heat 2 minutes. Pour sauce over mixture in casserole.
Bake at 350F till top is set and golden, 30 to 35 minutes. Let stand 5
minutes before serving.
VARIATION ~ Cook and drain the pasta. Meanwhile, brown meat with onion. Add
parsley through cinnamon. Add from 8 to 15 ounces of tomato sauce, for
taste and consistency. Omit water or add to thin the sauce, if needed.
Stir in the cheese. MICRO - in a micro-proof bowl or 4-cup pyrex measure,
stir together the flour, mustard, margarine and milk. Micro-wave on high
for two-minute intervals, stirring and turning, until thickened (6
minutes). Pick up the original instructions at "Beat the eggs in a
pyrex..."
NOTES : Pastitsio means cinnamon. It also refers to a traditional way of
seasoning ground lamb and pasta in countries like Greece and
Rumania. This
variation uses ground beef. Diners can develop a craving for the
custardy
sauce and sweet bite of cinnamon.
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