o Casseroles

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Pastitsio

Posted by: san_ (My Page) on Sun, Nov 17, 02 at 15:18

pastitsio is one of those recipes that has as many variations as there are people making it. the first time i ever ate it, it had been prepared by part of my fiance's family and i loved it! i very stupidly broke off the engagement before getting the recipe...a few year's later i tried a recipe listed in a magazine, which didn't turn out to taste a whole lot like what i remembered. after much tinkering, this is what i remember of the treat john's family had introduced me to and hope you'll like it too!

Pastitsio

Simmer together for 40 minutes— 2 T butter, 2 large diced onions, 1# ground beef, 32 oz can of ground, peeled tomatoes (in their juices), 8 oz can of tomato sauce, ¾ tsp salt, ½ tsp oregano, ½ tsp cinnamon, a couple of grinds of black pepper

in the interim, melt in a small sauce pan— 3T butter, 1/3 C flour, 2 ½ C milk, 1 ½ tsp salt, a little pepper, ½ tsp nutmeg stir all of the above for several minutes until it thickens then bring it to a boil for a minute—remove from heat whisk together 1 C of “egg beaters” (or 3 whole eggs and 1 egg yolk) and stir this into the flour and milk mixture—set aside 1C of the sauce and add in ½ C of ricotta cheese

Spray a 9 x 12 baking pan with a cooking spray and lightly cover the bottom of the pan with dry bread crumbs

Measure 2 C of elbow macaroni and cook only until it’s still fairly firm—drain the macaroni and put half of it in the pan with the bread crumbs. Cover this with all of the meat and tomato sauce. Pour the béchamel sauce that doesn’t have the ricotta in it, over the meat sauce. Sprinkle this with ½ C of grated parmesan cheese. Add the rest of the cooked pasta on top and bake at 350 degrees for 30 minutes. Pour on the ricotta-enriched white sauce and sprinkle on another ½ C of parmesan. Bake at 400 degrees for 30 minutes. Allow it to cool at least 30 minutes before cutting.

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Mom’s Lasagna

Posted by: san_ (My Page) on Sun, Nov 17, 02 at 16:33

another dish which seems to have hundreds of variations but this is the one my family grew up on!

Mom’s Lasagna

Sauté 1 medium chopped onion, 2 cloves crushed garlic in about 2 T olive oil, and then brown 1# ground beef (I usually do ½ beef and ½ sweet sausage)

Drain the meat and then add and simmer for about 1 ½ hours: 28 oz can of chopped tomatoes, 1 small can of tomato paste, 2 C water (I use 1 C water and 1 C dry red wine), 3 tsp salt, 1/8 tsp red pepper, 1 tsp sugar, ½ tsp dried basil, a bay leaf

Partially cook 12 lasagna noodles and drain them (i usually only use 9 but sometimes the dish seems to need 1 or 2 more). Arrange in layers in a 13 x 9” pan: A layer of noodles 1# ricotta, divided into half 1/3 of the marinara sauce 8 oz mozzarella cheese, divided in half grated cheese repeat the layers on the top one, pour on the rest of the marinara sauce

Bake at 325 degrees for 45 minutes and allow to cool at least 15 minutes before cutting

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oven baked rice

Posted by: Linda_inTennessee (My Page) on Thu, Apr 3, 03 at 21:42

oven baked rice

serves 6

1/2 cup butter, 1 1/2 cups rice, uncooked, 1 med onion, chopped, 1/2 cup mushrooms, 1/4 cup slivered almonds, 1/4 cup chopped celery1 tsp parsley flakes, 2 cans beef bouillon or 2 cans chicken stock,

preheat oven to 350 degrees. saute rice, onion, mushrooms, almonds and celery in butter until rice begins to brown. add parsley and 2 cans of broth. bake in covered baking dish for 45 minutes or till all liquid is absorbed

Entered by Patty_WV

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