Savor the Flavor

Moussaka

Ingredients 8 tbsps. butter, divided 1 cup sliced onions 2 large eggplants, sliced NOT peeled 1-1/2 lbs. potatoes, peeled and thinly sliced 2 tbsps. flour 1 cup milk Seasoning to taste 2-3 oz. grated cheese 1 egg beaten 1 lb. cooked ground meat, OR minced cooked meat of choice 3 tomatoes sliced

Instructions: Melt 6 TBS of the butter in a skillet and fry onions until tender. Remove onions and sauté eggplant and potatoes on both sides. Bechamel Sauce: In a saucepan melt remaining 2TBS butter and add the flour. Cook and slowly add the milk, stirring constantly. Bring to a boil and cook until thickened and smooth. Add seasonings, cheese and egg. Stir to blend and remove from heat. In a large greased casserole, layer eggplant and potato. Top with meat, onion and tomato. Drizzle with a small amount of the sauce. Continue layering as before, ending with potatoes and eggplant. Cover and bake in a 325 degree oven for 90 minutes.

Paul N. Chryssikos, Greece

Mushroom Supreme An excellent side dish!

Ingredients: 1 lb. whole mushrooms (slice if too large) 1/2 cup hot water 2 tablespoons of flour 1/2 tsp. salt 1/2 cup of breadcrumbs 2 beef bouillon cubes 1/2 stick of butter or margarine 1/2 cup of canned mild Dash of pepper 1/2 cup to 1 cup of Parmesan Cheese

Instructions: Preheat oven to 350 degrees. Sauté mushrooms in butter. Dissolve beef cubes in water. Melt butter and blend flour. Keep stirring mixture until thick and add salt and pepper, beef broth, cream. Place mushrooms in greased baking dish and pour mixture over and bake for 30 minutes.

Tish Beasley

84

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