| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Cklive11 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Macaroni or broad noodles |
| 3 |
sm |
Onions; chopped |
| 2 |
lb |
Ground meat |
| 1/2 |
cn |
Tomato paste |
| 1/2 |
c |
Red wine |
| 1 |
tb |
Cinnamon |
|
|
Salt and Pepper |
| 1/4 |
lb |
Melted butter; (1 stick) |
| 1/2 |
lb |
Feta |
| 1/2 |
lb |
Mild Cheddar cheese; grated |
| 1/4 |
c |
Melted butter; (1 stick) |
| 1 |
tb |
Cornstarch |
| 1 |
qt |
Milk |
| 1/8 |
ts |
Salt |
| 2 |
|
Eggs; beaten |
INSTRUCTIONS
CREAM SAUCE
Boil macaroni or noodles in salted water, drain, and return to pan. Prepare
meat sauce by frying the chopped onions in a little butter, adding the
meat, tomato paste, wine, cinnamon, salt and pepper. Cook until the meat is
done, adding a little water or wine, if necessary. Pour the melted butter
over the macaroni and add the feta cheese. Season with salt and pepper and
mix macaroni carefully to blend ingredients. Spread half the macaroni in
bottom of baking pan; cover entirely with meat sauce. Spread remaining
macaroni on top.
Make cream sauce. Place the melted butter (1/4 pound) in a saucepan and add
cornstarch and milk, stirring all the while. Cook over low heat until
thickened. Add salt; remove from heat. When cooled slightly, add the beaten
eggs; mix well.
Spread cream sauce over the macaroni. Sprinkle with the grated Cheddar
cheese. Bake in a 350 degree oven for 40 minutes. Cut into squares and
serve.
Yield: 6 to 8 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9248
Converted by MM_Buster v2.0l.
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