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Elisabeth Elliot

Moussaka #2

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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy Dutch Meat 12 Servings

INGREDIENTS

2 tb Butter or margarine
1 c Finely chopped onion
1 1/2 lb Ground chuck of lamb
1 Clove garlic
1/2 ts Dried oregano leaves
1/2 ts Cinnamon
1 ts Salt
1 ds Pepper
2 cn (8-oz) tomato sauce
2 Eggplants; 1-lb each
1/2 c Butter; melted
1/2 c Parmesan cheese
1/2 c Grated cheddar cheese
2 tb Dry bread crumbs
2 tb Butter
2 tb Flour
1/2 ts Salt
1 ds Pepper
2 c Milk
2 Eggs

INSTRUCTIONS

CREAM SAUCE
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 <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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