Greek Moussaka


My way

2 eggplants (1 1/2 pounds each)
1 1/2 pounds ground round beef
1 medium onion, chopped
1/4 cup fresh Italian parsley, chopped
1 can (8 ounces) stewed tomatoes
fresh garlic too your taste
salt and pepper to taste
olive or vegetable oil
1/4 teaspoon nutmeg,cinnamon
3-4 potatoes sliced length wise and precooked in olive oil and drained on paper towel
3-4 zucchini squash sliced length wise and precooked in olive oil and drained on paper towel
Slice eggplants into rounds half an inch thick and sprinkle with salt.
1/4 burgundy wine
In a skillet, brown eggplants in olive or vegetable oil. Drain and blot on paper towels.

Brown meat over high heat (about 10 minutes), then add onions and garlic and other seasons and the wine. Continue to cook an additional five minutes.

And stewed tomatoes,salt and pepper to taste. Cook uncovered, checking occasionally, until dry and no water remains. This should take about two hours.

Cream Sauce:

6 tablespoons flour
1 quart milk
1 teaspoon salt
1/8 pound butter
1/4 cup grated Romano and Parmesan cheese
You can add 3-4 eggs beaten if you want a fluffy topping

Heat milk in microwave. In a medium saucepan, brown butter and flour; stir in warm milk.

Add cheese and salt, continuing to cook over low heat and stirring until thickened.

In a small bowl, beat eggs until frothy. Stir in a few tablespoons of the hot mixture (to temper the eggs) then add the eggs slowly back to the sauce to combine.

Assembly:

I use a large cast iron skillet

Place one layer of eggplant, spacing close together. Sprinkle with grated cheese and chopped parsley.

Layer the potatoes and zucchini and repeat

Layer the meat mixture

Pour cream sauce over all.

Bake 45 minutes to an hour on the middle rack of a preheated 350°F oven.

Allow to stand 15 to 20 minutes before cutting into serving portions.
Original Recipe Yield 1 – 9×13 baking dish

Other recipes for Moussaka

Ingredients

3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
salt
1/4 cup olive oil
1 tablespoon butter
1 pound lean ground beef
salt to taste
ground black pepper to taste
2 onions, chopped
1 clove garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fines herbs
2 tablespoons dried parsley
1 (8 ounce) can tomato sauce
1/2 cup red wine
1 egg, beaten

4 cups milk
1/2 cup butter
6 tablespoons all-purpose flour
salt to taste
ground white pepper, to taste

1 1/2 cups freshly grated Parmesan cheese
1/4 teaspoon ground nutmeg

Directions

Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture.

Then in a skillet over high heat, heat the olive oil.

Quickly fry the eggplant until browned. Set aside on paper towels to drain.

In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.

To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.

Arrange a layer of eggplant in a greased 9×13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.

Bake for 1 hour at 350 degrees F (175 degrees C).

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What’s For Dinner ???

An acquaintance fixed this for my daughter’s family.

Lots of small red potatoes, unpeeled

Lots of fresh corn on the cob, shucked, cleaned and quartered

Lots of polish keilbasa, cut into about 1 1/2- to 2-inch chunks

Lots of unpeeled but deveined large fresh shrimp (in a pinch you can use frozen)

Old Bay Seasoning to taste depending on how much food you are making)

You put on a large stockpot (hopefully with a pasta insert for easy drainage) of water and add the Old Bay seasoning then bring it to a boil.

Add the potatoes, cover the pot, return to a boil, and cook for 10 minutes.

Add the Kielbasa, cover and cook for an additional 5 minutes.

Add the corn, cover and cook for 5 more minutes.

Add the shrimp, cover and cook 3 to 5 minutes more until the shrimp curl and turn pink.

Drain the whole thing, dump it out on a newspaper covered table, serve with butter for the corn and potatoes, cocktail sauce for the shrimp and some spicy mustard for the polish Kielbasa.

You can adjust the amount of each ingredient depending on how many people you are feeding and how large a pot you have.

NO dishes,just throw the newspaper 🙂

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A Sweet~Heart Tradition


I make this every Valentine’s Day.One year,I put it in the freezer to chill and the electric went off.I forgot I had it in the freezer and found it floating in the drain pan.It was an old refrigerator,you know the kind you have to defrost manually.My hairdryer worked great for that dreary chore.

Thank goodness Valentine’s Day is only celebrated once a year.
I could eat the entire pie.

Oh,and on the 4 th of July I make a 1/2 and 1/2 pie… blueberries on one side ~cherries on the other.
Fireworks in the house 🙂

Cyndi’s Traditional Valentine Cheesecake

* 1 (8 oz.) package cream cheese, softened
* 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
* 1/3 cup lemon juice
* 1 teaspoon vanilla extract
* 1 (8 or 9-inch) prepared graham cracker or baked pie crust
* 1 (21 oz.) can cherry pie filling, chilled

Top with blueberries or cherries canned in sugar sauce

# BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
# POUR into crust; chill 4 hours or until set. Top with desired amount of cherry pie filling before serving.