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Pastitsio – Baked Macaroni with Meat Filling

Pastitsio for Patty!

1 lb.  elbow macaroni
1/2 lb. butter
1-1/2 lb. ground beef
1/2 can tomato paste
4 oz. grated cheese (Kefalotiri or Gruyere or Parmigiana)
1 medium onion – chopped
cinnamon and nutmeg
salt and pepper

#1 sauce: 2 eggs, 1 cup of milk
#2 sauce: 2 cups milk, 4 eggs, 3 tbsp. flour

Cook macaroni in boiling salted water and drain. Proceed as follows: Saute chopped onion in a little butter; add ground beef and stir until brown; add tomato paste thinned with a little water. Add seasoning – salt pepper cinnamon and nutmeg to taste ( a pinch of each). Cook until beef is done. Melt butter and pour half over drained macaroni mixing carefully. Spread half of macaroni on bottom of 9 x 13″ pan; sprinkle  some of the grated cheese on top. Spread entire meat sauce over the macaroni, and cover with remaining macaroni as the top layer. Add rest of cheese. Over this pour the #1 Sauce. Shake pan so that the sauce will penetrate to the bottom of the mixture.

#2 Sauce: In a saucepan place remaining melted butter and add the 3 tbsp. of flour gradually , stirring constantly. Add milk and continue stirring. Slowly add eggs and cook over low heat until thickened, stirring constantly. Spread over macaroni and bake in moderate oven for 40-45 minutes. Cut in squares and serve.

This recipe is from Hellenic Cuisine by Sts. Constantine and Helen Ladies Society, Detroit MI 1956 page 103

What to do with leftovers?

Yikes! Where does the time go. I have been so busy with the holidays and giving parties that I have been remiss with my blog entries.

What has been on my mind is the subject of leftovers. How long will they last in the refrigerator? For example, it’s suggested that raw meatballs  stay in the fridge for only 3 days before cooking. Cooked meatballs (keftethes) can last five days or more and they can also be frozen. Freezing keeps food safe almost indefinitely. Meatballs can be kept frozen for 2 or 3 months according to the USDA. Once food is thawed in the refrigerator, it is even safe to refreeze it.

Food is scarce for so many people and food costs money. Please don’t throw food away! If you are not sure, the best bet is to freeze.

Spanakoteropita – Spinach Cheese Pie

This recipe is posted per the request from my new friend Lisa.

2 lbs. spinach
1 bunch green onions
1 lb.  feta cheese – crumbled
7 eggs
1 lb. butter – melted
1 lb. pastry sheets – phyllo dough
salt and white pepper

Wash spinach and allow to drain overnight in a colander. Chop spinach and green onions in a large mixing bowl. Add crumbled feta cheese, unbeaten eggs and season to taste with salt and white pepper. Pour half of the melted butter over spinach mixture and toss lightly to combine all ingredients.

Using a 10 x 15″ pan, place six pastry sheets in greased pan, spreading each with melted butter. A pastry brush is the best for buttering the phyllo dough. Top with a thin layer of spinach mixture, alternating with buttered pastry sheets. Cover with six individually buttered pastry sheets.

Bake at 350 degrees for one hour.  Cool and cut into squares. Serves 20.

This recipe is from  Hellenic Cuisine by Sts. Constantine and Helen Ladies Society, Detroit MI 1956 page 122