Recipe - Pastichio

One half pound Elbow macaroni
1 pound Ground beef; (or lamb)
2 Cloves garlic; minced
3 tablespoon Butter
3 tablespoon Flour
3 Eggs
2 md Onions; chopped
2 cn (8 oz.) tomato sauce
2 teaspoon Cinnamon; divided
2 One fourth cup Milk
1 ds Salt
1 ds Pepper
1 ds Nutmeg

Cook macaroni as directed & drain. Sauté onions in skillet. Add meat &
brown; drain. Add tomato sauce, salt, garlic, and 1 tsp cinnamon to
skillet. Simmer 20 minutes. Grease a large (10x14") casserole dish & turn
half of the macaroni into it. Top with meat sauce. Add remaining macaroni.
Preheat oven to 350 F.

In medium saucepan, melt 3 Tbsp butter & stir in flour. Remove from heat &
slowly stir in milk. Beat until smooth & simmer 5 minutes or until thick &
smooth. Remove from heat; cool slightly. In medium bowl, beat eggs; slowly
add half of the cream sauce, beating constantly. (This step prevents the
eggs from scrambling up do not skip!) Return mixture to remaining sauce
in pan & beat smooth. Season with salt, pepper, & nutmeg. Sprinkle top of
macaroni with remaining cinnamon & pour sauce over all. Tap pan hard on
counter top so sauce goes to bottom. Bake 40 minutes or until custard is
firm. Serve 68.

Recipe by: The West Point OWC Cookbook: Enough to Feed an Army"

Posted to recipeludigest Volume 01 Number 495 by James and Susan Kirkland
kirkland@gj.net on Jan 11, 1998