9:01 AM 3/22/98
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  Title: Greek Moussaka
 Categories: Greek, Vegetables
      Yield: 4 servings

      2 tb Fresh basil; chopped
      1    Large Eggplant; cubed
      4    Large Tomatoes; chopped
      2    Med. Zucchini; chopped
      1 c  Onion; chopped
      1 c  Mushrooms; chopped
    1/2 lb Feta Cheese; crumbled
      1 c  Olive Oil, maybe more
      2 ts Cinnamon
    1/2 ts Ground Nutmeg
      1 ts Oregano; crumbled
      1 ts Sage; crumbled
      2    Cloves Garlic; minced
      1 c  Bechamel Sauce
    1/2    Bell Pepper; chopped
      2 ts Allspice

  Saute all the vegetables, except tomato, with garlic in olive oil for
  10 minutes. (Eggplant will keep soaking up oil, so add it as
  necessary to keep veggies from sticking.) Add tomatoes and herbs &
  spices, cook 5 minutes more. Add feta and Bechamel sauce; pour into
  baking dish and bake at 325F for one hour, or until bubbly.

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Moussaka 2
 Categories: Greek, Main dish
      Yield: 8 servings

      2 md Eggplants
           Salt
           Olive oil
  1 1/2 lb Ground beef
      2    Onions; chopped
    3/4 c  Butter
      1 ts Tomato paste
      1 ds Cinnamon
    1/4 c  Bread crumbs
      4 sm Zucchini; sliced
      4 md Potatoes; thinly sliced
           Grated cheese
    1/2 c  Water
    3/4 c  Flour
      1 qt Hot milk
      6    Eggs

  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

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Moussaka
 Categories: Main dish
      Yield: 8 servings

MMMMM------------------DENISE BRADSHAW BDGM08B-----------------------

MMMMM-------------------------MEAT SAUCE------------------------------
      2 tb Butter or margerine
      1 c  Onion, chopped
  1 1/2 lb Ground chuck or lamb
      1    Clove garlic, minced
      1 ts Oregano
      1 ts Basil
    3/4 ts Cinnamon
      1 ts Salt
    1/8 ts Pepper, to taste
     16 oz Tomato sauce
      2 tb Dry bread crumbs

MMMMM--------------------------EGGPLANT-------------------------------
      2    Eggplants, unpeeled
    1/2 c  Melted butter or margerine
    1/8 ts Salt & pepper

MMMMM------------------------CREAM SAUCE-----------------------------
      2 tb Butter or margerine
      2 tb Flour

  MEAT SAUCE Melt butter, saute onion, meat & garlic, stirring until
  brown. Add herbs & spices and tomato sauce; bring to a boil. Reduce
  heat, simmer, uncovered, about 30 min. Just before assembling
  casserole, mix bread crumbs into sauce. EGGPLANT - Halve eggplants
  lengthwise. Cut each half across into 1/2" slices.  Place slices in
  bottom of broiler pan. Sprinkle with salt & pepper and brush with
  butter. Broil 4 inches from heat four minute on each side. CREAM
  SAUCE -Melt butter & stir in flour, salt & pepper. Add millk
  gradually. Bring to a boil, stirring until thick. Remove from heat.
  Beat a small amount of cream mixture into eggs. Blend egg mixture
  into remaining sauce.  Mix well and set aside. TO ASSEMBLE - In a 2
  qt. shallow baking dish, layer half of the eggplant, overlapping
  slightly. Sprinkle w/2 tb of the combined cheeses. Pour meat sauce of
  eggplant. Sprinkle w/2 more tb of cheese.  Layer remaining eggplant
  over top.
   Pour cream sauce over all.  Sprinkle w/remaining cheeses. Bake @350
  until brown and top is set, approx. 35-40 min. This sounds more
  complicated than it is, and makes a great party dish, as it is very
  "forgiving" - eggplant haters won't even know what they're eating!
  Denise/Syracuse, NY - BDGM08B
         12/31/91        5:09 PM        FOOD AND WINE

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Beef Moussaka
 Categories: Main dish, Ground meat, Beef
      Yield: 8 servings

  1 1/2 lb Ground beef
      1 ea Medium onion,chopped
      2 tb Snipped parsley
      1 ts Salt
    1/4 ts Pepper
    1/8 ts Nutmeg
      1 cn Tomato sauce(8oz)
    1/4 c  Dry red wine
      1 ea Medium eggplant
      1 ea Eggs
    3/4 c  Milk
    1/2 ts Salt
    1/3 c  Grated Parmesan cheese

  Heat oven to 375'. Cook and stir meat and onion in large skillet until
  meat is brown. Drain off fat. Stir in parsley, 1 teaspoon salt, the
  pepper, nutmeg, tomato sauce and wine; heat to boiling. Reduce heat
  and simmer uncovered 5 minutes.
  Pare eggplant and cut into 1/2-inch slices. Arrange half the eggplant
  slices in ungreased baking dish, 11 3/4x7 1/2x1 3/4 inches; top with
  remaining eggplant slices and meat mixture. Cover with aluminum foil
  and bake until eggplant is tender, about 40 minutes.
  Beat eggs, milk and 1/2 teaspoon salt; pour over hot casserole and
  sprinkle with cheese. Bake uncovered until custard is set, 10 to 15
  minutes. Cool 10 minutes, then cut into squares.

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