Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenCasseroles - Beef Pastitsio
Famous Authors (View All Authors)
Casseroles - Beef Pastitsio Post by :sarah1000 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1260

Click below to download : Casseroles - Beef Pastitsio (Format : PDF)

Casseroles - Beef Pastitsio

(pronounced pas-teech-sho)
3/4 lb. elbow macaroni
1 lb. ground round
1/2 white onion, chopped
1 clove garlic, minced
2-12 oz. cans evaporated milk
8 oz. soft cream chese
1/2 lb. butter
8 oz. tomato sauce.
8 oz. grated parmesan cheese
1 egg
cinnamon, garlic salt, pepper, sugar

Preheat the oven to 325 degrees, and use three burners as follows:

Macaroni mix Meat sauce Cream sauce In a large pot boil 1 gallon of water, add salt and macaroni, cook 10
minutes. Drain, mix in 3/4 stick of butter (melted), the egg (beaten) and half of the parmesan cheese.

In a large skillet, melt 1/2 stick of butter, add the onions and beef and saute until brown, breaking up the meat well, season with salt and pepper. Add the tomato sauce, garlic and 2 Tbls. cinnamon, 1 Tbls. sugar, stir reduce heat and
simmer 15 minutes.

In a large saucepan, warm the evaporated milk, 3/4 stick of butter, and the cornstarch, mix well. Add 1 tsp. cinnamon and the cream cheese. Stir often, breaking up the cheese. Heat as required to cause thickening.

Put half of the macaroni mixture in a cake pan, tamp down with a spoon to even up. Sprinkle 1/3 of the remaining
cheese. Cover with the meat sauce, tamp, spinkle more cheese. Fill with the remaining macaroni, tamp, sprinkle
most of the remaining cheese.

Pour on the cream sauce slowly, working it into the macaroni. Sprinkle the rest of the cheese on top. Bake 30-40 minutes (until the top is partially browned), cool 1 hour. Slice with a sharp knife and sawing action, and cut around the edges of the pan.

Refrigerate overnight covered (expect some condensation on the cover). To serve: Remove individual servings and microwave on high for 1-1/2 to 2 minutes, accompany with salad.

Tips: Start the cream sauce on low so that it does not require too much attention while working on the meat sauce. As time becomes available, increase to medium and stir constantly until thick. It is best to have help standing by if reading from the recipe, or have cans opened, onions and garlic chopped, etc. in advance.
If you like this book please share to your friends :

Casseroles - Beef Pastitsio By Charleen Casseroles - Beef Pastitsio By Charleen

Casseroles - Beef Pastitsio By Charleen
Thin Cream Sauce: 4 Tablespoons Butter 2 Cups Hot Milk 1/3 Cup All Purpose Flour 2 Egg Yolks Thick Cream Sauce: 4 Cups Milk 1/2 Cup All Purpose Flour 4 Eggs Filling: 1 1/2 Cups Chopped Onions Dash of ground cinnamon,be generous 2 Pounds Ground Beef salt and pepper to taste 4 Tablespoons butter 1 Tablespoon minced garlic 2 Cups Italian Plum Tomatoes, Chopped 1 1/4 Pounds Tubular Pasta, such as ziti # 2 1 Cup Tomato Sauce 1/2 Cup Bread Crumbs 1 Teaspoon dried or tablespoon fresh chopped oregano 1 cup fresh grated kefalatiri Parmesan cheese Instructions: Prepare Thin Sauce:

Casseroles - Beef Pasta Bake Casseroles - Beef Pasta Bake

Casseroles - Beef Pasta Bake
1 pound ground beef -- browned and drained 5 cups cooked pasta (8 oz package) 1 30-oz jar spaghetti sauce 1/2 cup parmesan cheese 1 8-oz package mozzarella cheese Stir ground beef, pasta, spaghetti sauce and parmesan cheese. Spoon into 9x13" pan. Top with mozzarella cheese. Bake at 375° for 20 minutes.