| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Casserole | 15 | Servings | |
INGREDIENTS
| 2 | lb | Ground beef |
| 2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | Onion; chopped | |
| Chopped parsley | ||
| 4 | tb | Butter |
| 1/2 | c | Tomato sauce |
| 1/2 | c | Water |
| 1 | lb | Macaroni |
| 1/2 | c | Butter |
| 4 | c | Grated Romano cheese |
| Bread crumbs | ||
| 1/2 | c | Butter |
| 8 | tb | Flour |
| 4 | c | Milk (up to) |
| 6 | Egg yolks |
INSTRUCTIONS
CREMA SAUCE Date: Sat, 16 Mar 1996 17:21:40 -0500 From: toots@usa.pipeline.com (Angela) Add salt and pepper to ground beef. Fry until meat juices are absorbed. Add chopped onion, parsley, and 4 tablespoons butter; brown well. Add tomato sauce and water, and simmer until liquid is absorbed, about 15 minutes. Cook macaroni in salt water 10 minutes. Do not overcook. Rinse, drain well. Grease large baking pan, 11" x 14" with melted butter; sprinkle with bread crumbs and grated cheese. Combine macaroni with 1/2 cup melted butter; arrange half of mixture in pan. Sprinkle with grated cheese, and cover with meat mixture, spreading evenly over enture surface. Cover with remaining macaroni and grated cheese. Prepare Crema. CREMA: Melt butter, add flour and stir until slightly brown. Add milk gradually, stirring constantly until slightly thickened. Slowly add slightly beaten egg yolks, and cook over very low heat until thickened. Season with salt and pepper to taste. Spread crema evenly over macaroni. Sprinkle with grated cheese. Bake in oven at 350 degrees for about 50 minutes. (Cream sauce should be thick enough to form a top layer. Thin sauce will seep through macaroni.) MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #77 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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