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
Written cooking instructions as an idea can be observed far back into the far past, at least as far into history as ancient Egypt, and maybe further still. Having said that, generally, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered, according to food historians are some ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Progressing into Roman times 25BC a roman called Apicius created a number of documents detailing recipes cooked by his fellow Romans. In his works, he tells us how the roman meals were separated into starters, main meal and desserts, something that is very familiar to us today. This early Roman chef describes how the ancient cooks used a wide range of herbs and spices, including some that we all recognise such as bay, rue and dill. Later on, in the 15th century, people returning from the crusades brought us many spices and herbs from the holy land, including rosemary and coriander. These new foods and spices was responsible for an eruption in recipe books, some of which still exist in private libraries. Over the succeeding few hundred years, the families of Europe competed to offer the most exotic meals, and consequentially the best cooks and their recipe collections could command a high salary. Nevertheless, it was during the 19th century that cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and writing down the recipes that were being prepared for the better households. When we get to the twentieth century, cookbooks were in great demand, mostly due to better eduction, people having more leisure time and having more money to spend. |
We hope you enjoy this Moussaka 2 recipe.
