INGREDIENTS

INSTRUCTIONS

THIN CREAM SAUCE
THICK CREAM SAUCE
FILLING
From:    Claudia Knowles <KnowlesCM7@AOL.COM>
Date:    Sun, 14 Jul 1996 05:30:06 -0400
Prepare Thin Sauce: Melt butter in saucepan.  Stir in flour and cook until
mixture turns golden.  Gradually stir in hot milk and cook, stirring until
sauce is smooth and hot.  In a small bowl, beat egg yolks, then briskly
stir 1 cup of hot milk mixture. Pour egg milk mixture into remaining sauce.
Stir and remove from heat without cooking the eggs.
Prepare Thick Sauce: Heat milk to a simmer, and set aside.  In a bowl, beat
eggs with flour.  Gradually stir hot milk into the egg mixture.  Return to
saucepan and cook, stirring constantly, until mixture is quite thick.  Do
not boil after the eggs have been added.
Main Recipe: Brown chopped onions and meat in butter.  Add tomatoes, tomato
sauce, spices and seasonings.  Cover and simmer for 30 minutes, or until
liquid has been absorbed.  Preheat Oven t0 350 Degrees (they mean
Fahrenheit here -- Bill). Cook pasta according to package directions, and
drain. Sprinkle bread crumbs into a buttered 11x14x2 inch baking pan. Place
a layer of pasta in the baking pan; then add half the thin cream sauce. Add
meat. Sprinkle with 1/4 cup grated cheese. Cover with remaining thin cream
sauce. Spread thick cream sauce over the top and sprinke it with remaining
1/2 cup cheese. Bake for 1 hour, or until golden. Let stand for 15 minutes
to cool, and cut into squares (Note that you cannot cut the Pastitsio
easily unless you cool it for 15 minutes.) When ready to server, reheat in
hot oven Note: This dish can be prepared a day in advance, adding the thick
cream sauce just before baking the dish.
EAT-L Digest 13 July 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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