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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Dairy Greek Greek, Main dish, Vegetables 6 Servings

INGREDIENTS

3 lb Potatoes
Butter/oil for frying
1 1/2 lb Chopped meat
1 Onion, med. chopped
3 T Butter
1 1/4 lb Tomatoes, peeledstrained OR
1 T Tomato paste diluted with:
1 c Water
1 Recipe Bechamel sauce
Salt & pepper to taste
1 T 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. Posted to MM-Recipes Digest V4 #258 by  Kakeman@aol.com on Sep
30, 1997

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