totoro
Mom? What's a difficult child?
I think Dreamer is still having trouble with her webtv connection... but shared this yummy looking recipe!!! I told her I would post it!!!~
I wish I could post at conductdisorders, I would post this recipe-
Pastitsio
8 ounces uncooked ziti
1/2 cup chopped onion
1 pound ground beef or lamb
1 clove garlic chopped fine
1 8 oz can tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamin
~~~
2 Tablespoons butter
2 Tablespoons all purpose flour
1 1/2 cup milk
1 egg beaten
1 cup fresh grated parmesean
~~~
1. preheat oven to 350 Spray a 9 inch baking dish with nonstick spray
2. cook pasta per pkg directions, drain and set aside
3. Cook and stir ground meat, onion, and garlic in large skillet over
medium heat until cooked thru and no longer pink, drain fat. Stir in
tomato sauce, oregano, pepper and cinnamin. Reduce heat and simmer 10
mins
4. Layer half of pasta in prepared pan. Top with meat sauce mixture,
then top with remaining sauce.
5. To make top- melt butter in medium saucepan, stir in flour. Cook
while whisking for 1-2 minutes. Whisk in milk, slowly, stirring
constantly. Cook at least 6 minutes while continueing to whisk. Place
beaten egg in small bowl, stir in a ladlefull of creamy sauce into egg,
whisk well, and then pour egg mixture into creamy sauce and whisk well.
Cook while whisking 2 more minutes. Stir in half of parmesean cheese to
melt. STir till melted.
6. pour sauce over pasta and meat. Sprinkle remaining cheese on top.
Bake 30-40 mins or until hot throut and golden on top. Serves 6.
I confess. We like this more saucey, quite a bit more saucey. I double
the meat sauce recipe, and hold maybe half of the sauce aside to top
finished product with at table side. I use ground chuck. (I do not like
lamb) I would think you could also use half lamb, half beef. I use extra
tomato sauce, and extra cinnamin ( double at least) and I do not measure
my onion or garlic, I use lots of both. I also on occasion double the
creamy bechamel sauce - to have a nice very thick layer. I add some
nutmeg to the bechemal cream sauce, too. It adds a little something
nice, in my opinion. This reheats very nicely.
I serve it with garlic bread, and a nice tossed salad or greek salad.
Some fresh torn lettuce, some chopped red onion, chopped green pepper
and red pepper, sliced cucumbers, crumbled feta cheese, tomatos,
pepperocini, kalamata olives, and marinated artichoke hearts. with
bottled greek dressing and fresh squeezed lemon.
I wish I could post at conductdisorders, I would post this recipe-
Pastitsio
8 ounces uncooked ziti
1/2 cup chopped onion
1 pound ground beef or lamb
1 clove garlic chopped fine
1 8 oz can tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamin
~~~
2 Tablespoons butter
2 Tablespoons all purpose flour
1 1/2 cup milk
1 egg beaten
1 cup fresh grated parmesean
~~~
1. preheat oven to 350 Spray a 9 inch baking dish with nonstick spray
2. cook pasta per pkg directions, drain and set aside
3. Cook and stir ground meat, onion, and garlic in large skillet over
medium heat until cooked thru and no longer pink, drain fat. Stir in
tomato sauce, oregano, pepper and cinnamin. Reduce heat and simmer 10
mins
4. Layer half of pasta in prepared pan. Top with meat sauce mixture,
then top with remaining sauce.
5. To make top- melt butter in medium saucepan, stir in flour. Cook
while whisking for 1-2 minutes. Whisk in milk, slowly, stirring
constantly. Cook at least 6 minutes while continueing to whisk. Place
beaten egg in small bowl, stir in a ladlefull of creamy sauce into egg,
whisk well, and then pour egg mixture into creamy sauce and whisk well.
Cook while whisking 2 more minutes. Stir in half of parmesean cheese to
melt. STir till melted.
6. pour sauce over pasta and meat. Sprinkle remaining cheese on top.
Bake 30-40 mins or until hot throut and golden on top. Serves 6.
I confess. We like this more saucey, quite a bit more saucey. I double
the meat sauce recipe, and hold maybe half of the sauce aside to top
finished product with at table side. I use ground chuck. (I do not like
lamb) I would think you could also use half lamb, half beef. I use extra
tomato sauce, and extra cinnamin ( double at least) and I do not measure
my onion or garlic, I use lots of both. I also on occasion double the
creamy bechamel sauce - to have a nice very thick layer. I add some
nutmeg to the bechemal cream sauce, too. It adds a little something
nice, in my opinion. This reheats very nicely.
I serve it with garlic bread, and a nice tossed salad or greek salad.
Some fresh torn lettuce, some chopped red onion, chopped green pepper
and red pepper, sliced cucumbers, crumbled feta cheese, tomatos,
pepperocini, kalamata olives, and marinated artichoke hearts. with
bottled greek dressing and fresh squeezed lemon.
