Name: Moussaka
Ingredients: 4 lb Eggplant; Salt; 2 lb Lean Ground Beef; 1 1/2 c Chopped Onion; 1 Stick Butter Or Margarine, divided; 1/2 c Burgundy Wine; 2 ts Salt; 1/4 ts Freshly Ground Black Pepper; 1 1/2 ts Oregano Or Thyme; 1 tb Fresh Parsley, chopped; 2 Eggs, beaten; 1 c Sharp Cheddar Cheese, grated, divided; 1/2 c Bread Crumbs, divided; Olive Oil; 2 cn (16 Oz.) Plum Tomatoes, drained; 1/3 c Flour; 3 c Milk; Salt, Pepper And Nutmeg, to taste; 4 Egg Yolks, lightly beaten

Prayer is an acknowledgment that our need of God’s help is not partial but total… Yet many of our church prayer meetings have dwindled in size and influence. Ultimately, the explanation can be traced to spiritual warfare. If, as the hymn writer says, 'Satan trembles when he sees the weakest saint upon his knees,” then we may be sure that he and his minions will be working hard to discredit the value of united prayer. The Evil One has scored a great victory in getting sincere believers to waver in their conviction that prayer is necessary and powerful.

Alistair Begg

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Meats, Dairy		Entree’/sid, To post, Vegetables, Casseroles, Make ahead	10	Servings

INGREDIENTS

4	lb	Eggplant
		Salt
2	lb	Lean Ground Beef
1 1/2	c	Chopped Onion
1		Stick Butter Or Margarine, divided
1/2	c	Burgundy Wine
2	ts	Salt
1/4	ts	Freshly Ground Black Pepper
1 1/2	ts	Oregano Or Thyme
1	tb	Fresh Parsley, chopped
2		Eggs, beaten
1	c	Sharp Cheddar Cheese, grated, divided
1/2	c	Bread Crumbs, divided
		Olive Oil
2	cn	(16 Oz.) Plum Tomatoes, drained
1/3	c	Flour
3	c	Milk
		Salt, Pepper And Nutmeg, to taste
4		Egg Yolks, lightly beaten

INSTRUCTIONS

Peel eggplant and slice crosswise thinly. Sprinkle with salt; place in
colander and weight with a plate to drain (to remove bitteness). Let stand
1/2 hour. Saute beef and onions until browned and cooked. Drain to remove
excess fat, and add 2 tbs. margarine, seasonings, and wine. Stir to melt
butter and blend in seasonings. Simmer until no liquid remains. Stir in 2
eggs, 3/4 cup of the cheese, and half the bread crumbs. Lightly dip
eggpland in oil; place on cookie sheets and broil until brown on boths
sides. Grease 4-quart casserole well, and sprinkle with remaining crumbs.
Fill with layers of eggplant, meat, tomatoes--ending with eggplant, and
leaving room for expansion at the top. Melt rest of butter; blend in flour,
egg yolks, and remainder of seasonings mixed with milk. Cook until
thickened, stirring constantly. Pour sauce over casserole; sprinkle on
remaining cheese. Bake at 350&deg; for 45 to 60 minutes, until top is golden.
Serves 10 to 12.
May be frozen before adding the white sauce and finished at serving time.
Source: "Mountain Measures"---Junior League of Charleston, WV ed. 1974
Recipe by: Mrs. Laurance Morrison Posted to MC-Recipe Digest V1 #636 by
Bill Spalding <[email protected]> on Jun 06, 1997

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