CASSEROLES, LUNCHEON DISHES, SAUCES

BEEF WITH ZUCCHINI

2 tablespoons butter or oil 2 cups grated sharp cheese

3 medium onions 1 (10 oz.) tin mushroom pieces, with liquid
1% lbs. ground beef 3 (7% 0z.) tins tomato sauce

2medium zucchini 2 tablespoons chopped parsley

1 green pepper, sliced 1 (12 oz.) package shell macaroni

¥% teaspoon salt 1 tablespoon butter

Y% teaspoon garlic powder or salt

Gently sauté zucchini, pepper, and onion in large skillet until onion is trans-
parent. Remove and add meat to same skillet. Break up the meat, sprinkle with salt
and garlic — brown, then drain off all fat. Return vegetables to skillet and add
cheese, mushrooms, tomato sauce and parsley. Cook gently until cheese melts.
Cook macaroni as directed — drain and rinse with boiling water, and toss with 1
tablespoon butter. Blend with meat mixture and spoon into two 2-quart casse-
roles. Sprinkle generously with Parmesan cheese — cover tightly and bake at 350°
for % hour or until thoroughly heated. Can be made ahead — freezes well. Serves

12. Margaret Brown

MOUSSAKA
2medium eggplants 2 beaten eggs
% lb. ground beef Y% cup grated parmesan cheese
% lb. ground lamb Y%, cup fine dry bread crumbs
1 large onion chopped ¥% teaspoon salt
¥% cup tomato paste % teaspoon ground cinnamon
Y% cup snipped parsley ¥% teaspoon pepper
% cup dry red wine ¥% teaspoon (or to taste) oregano
Y% cup water 2 tablespoons fine dry bread crumbs

Peel eggplant and cut crosswise in *4” slices. Sprinkle with salt and set aside. In
skillet, brown meats and onion in melted fat; drain off fat and add next four
ingredients; simmer, uncovered, for five minutes. Cool. Stir in remaining
ingredients (except the last 2 tbsp. crumbs) and set aside. Lightly brush eggplant
with oil and brown in skillet. Drain on paper towels. Grease a 13x9” baking dish
and sprinkle the 2 tbsp. crumbs over bottom. Layer with half the eggplant, then
half the meat sauce. Repeat. Cover with egg-lemon sauce (see below) and bake at
350° for 45 minutes uncovered; then covered for 15 minutes more. Serves 6.

Egg-Lemon Sauce

4 tablespoons butter ¥ teaspoon pepper

Y% cup flour 2 cups milk

Y% teaspoon salt 2 slightly beaten egg yolks
¥ teaspoon ground nutmeg 2 tablespoons lemon juice

Melt butter in saucepan; blend in dry ingredients; add milk all at once. Cook and
stir until thick. Stir about 1 cup into egg yolks, then return and cook together for 2
minutes more. Remove from heat and gradually whisk in lemon juice. Cool 5 min-

utes before pouring over moussaka.
Margaret Worster

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