1 karen mintzias
2 medium eggplants
1 salt
1 olive oil
1 1/2 lb ground beef
2 onions, chopped
3/4 cup butter
1 tsp tomato paste
1 dash cinnamon
1/4 cup bread crumbs
4 small zucchini, sliced
4 medium potatoes, thinly sliced
1 grated cheese
1/2 cup water
3/4 cup flour
1 qt hot milk
6 eggs
Directions
Slice eggplant, sprinkle with salt, and place in colander. Weigh down
with a heavy plate for several hours. Then brush slices with oil and
broil lightly. Saute beef and onions in 5 tablespoons of the butter.
Add tomato paste, cinnamon, and salt and pepper and mix well.
Sprinkle bottom of a greased baking dish with bread crumbs. Alternate
layers of vegetables and meat in the pan, sprinkling each layer with
cheese. The top layer should be vegetables. Dot with 1 tablespoon
butter and add water. Set aside.
In saucepan melt remaining 6 tablespoons butter. Add flour and cook,
stirring, until well mixed and beginning to brown. Slowly stir in
milk and cook, stirring, until sauce is smooth and thickened. Beat
eggs with a little of the hot sauce, then stir in to remaining sauce.
Remove from heat. Pour a little more than half the sauce over the
vegetables and bake in a 350 F oven for 10 minutes. Meanwhile return
remaining sauce to low heat and cook, stirring, until thick. Pour
into casserole and sprinkle with cheese. Continue to bake for 45 to
50 minutes longer or until golden brown.
From: "The Art of Greek Cookery" by The Women of St. Paul's Greek
Orthodox Church (Hempstead, NY)
Typed for you by Karen Mintzias
Servings: 8 servings
Moussaka 2 Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is possible to follow the history of written recipes back into history, at least as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. However, sadly, these early recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered, according to historians is a collection of stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Later on, there are some recipe books published in the fourteenth century - one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, they have no connection with the spicy food that is familiar to us all today, but instead recipes for the types of food served to the rich and powerful of those days. For the centuries that followed, the wealthy families of Wesstern Europe competed with each other to offer the most extravagent banquests, and consequentially the best cooks and their recipes were greatly in demand. Nevertheless, it was during the 19th century the formal cooking and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, verifying, and publishing recipes to allow everyone to enjoy them. By the time we get to the 20th century, recipe publications are in great demand, as a result of better eduction, more leisure time and having more money. |
We hope you enjoy this Moussaka 2 recipe.
