| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Greek |
Main dish, Vegetables, Greek |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Potatoes |
|
|
Butter/oil for frying |
| 1 1/2 |
lb |
Chopped meat |
| 1 |
|
Onion, med., chopped |
| 3 |
tb |
Butter |
| 1 1/4 |
lb |
Tomatoes, peeled,strained OR |
| 1 |
tb |
Tomato paste diluted with: |
| 1 |
c |
Water |
| 1 |
|
Recipe Bechamel sauce |
|
|
Salt & pepper to taste |
| 1 |
tb |
Parsley, chopped |
| 1 |
c |
Parmesan cheese, grated |
|
|
Bread crumbs, toasted |
INSTRUCTIONS
Clean and peel potatoes. Cut into thin slices and fry in butter. Brown
chopped meat and onions in 3 tb. of butter, stirring to break up the meat.
Add tomatoes (or paste w/water), salt, pepper, and parsley. Cover, and
simmer until all the liquids have been absorbed. Remove from the heat. Add
one-third of the cheese and 3 to 4 tbs. bread crumbs; mix well.
Butter a baking pan; sprinkle with bread crumbs. Spread half the potatoes
into the pan and sprinkle with cheese. Spread the chopped mat evenly over
it. Layer the remaining potatoes on top and sprinkle with more cheese.
Cover with bechamel sauce, sprinkle with the rest of the cheese and then
with bread crumbs. Drizzle melted butter on top. Bake in a preheated 350 F.
oven 30 to 40 min., or until golden.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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