Easter

Easter
Lily in Autumn

Tigress by Ellen Tsagaris

Tigress by Ellen Tsagaris
This is a story of Jack the Ripper with at Twist!

Ellen Tsagaris' The Bathory Chronicles; Vol. I Defiled is My Name

Ellen Tsagaris' The Bathory Chronicles; Vol. I Defiled is My Name
This is the first of a trilogy retelling the true story of the infamous countess as a youn adult novel. History is not always what it seems.

Wild Horse Runs Free

Wild Horse Runs Free
A Historical Novel by Ellen Tsagaris

With Love From Tin Lizzie

With Love From Tin Lizzie
Metal Heads, Metal Dolls, Mechanical Dolls and Automatons

Google+ Followers

The Legend of Tugfest

The Legend of Tugfest
Dr. E is the Editor and A Contributor; proceeds to aid the Buffalo Bill Museum

Emma

Emma

Like My Spider

Like My Spider
It's Halloween!

Moth

Moth
Our Friend

Little Girl with Doll

Little Girl with Doll
16th C. Doll

A Jury of her Peeps

A Jury of her Peeps
"Peep Show" shadow box

Crowded Conditions

Crowded Conditions

Follow by Email

Opie Cat's Ancestors

Opie Cat's Ancestors
Current Cat still Sleeps on Victorian Doll Bed with Dolls!

First Thanksgiving Dinner

First Thanksgiving Dinner
Included goose and swan on the menu!

Autumn Still Life

Autumn Still Life
public domain

Boadicea

Boadicea
The Original Bodacious Woman

Angel Monument

Angel Monument

Popular Posts

Total Pageviews

Gadget

This content is not yet available over encrypted connections.

Kiowa Doll

Kiowa Doll

Sketch of children playing

Sketch of children playing
Courtesy, British Museum

Gadget

This content is not yet available over encrypted connections.

Small Dolls, Clay and Cloth

Small Dolls, Clay and Cloth

A Goddess

A Goddess

Labels

  • I (1)

Search This Blog

Pages

Wednesday, July 13, 2016

Easy but Authentic Moussaka; Hera would Cook this!

Public Domain

Moussaka; Sort of a Greek Lasagna!

1 egg plant
1 large red pepper, or squash, green pepper, etc as desired
3 medium Idaho potatoes; other work, too, but you may need more of them
1 lb lean ground beef [85%] is good, or crumbled boca burger, ground chicken, lamb, or turkey
Chopped onion or scallions, even garlic, to taste and as desired
salt
pepper
parsley
Oregano, basil, rosemary, fresh or dried
cooking spray or olive oil
1 can tomato soup, about 8 oz, or tomato sauce, V8, or crushed tomatoes

Cheese for melting, shredded, Romano grated, mdzithra grated, etc.
flour
butter, about 1/c melted
about 3/4 c milk
3 beaten eggs
____________________________________________________________-
Spray bottom of a large glass cooking pan, or other pan, or wipe with olive oil. Preheat oven to $375-400 degrees.  In other countries, check centigrade or metric system conversions.

Brown meat in pan with about 1 TBSP olive oil and onion.  If you use boca burger, just heat it lightly, maybe with melted butter.  Add tomato soup with 1/4 can water, or the sauces.  Stir, and you can add the spices now, too. Fresh mint is also good to add.

Take baking or cooking pan, and layer sliced potatoes and peppers on the bottom.  Alternate with sliced eggplant.  You can cut the eggplant earlier, sprinkle with salt, and wrap with paper towels to dry it out, but we've never done that at home.  Just slice it thin.

When meat is done, drain if necessary.  Spoon a layer over potatoes, peppers, and egg plants.  Add spices and about 1 TBSP salt and pepper.  You can add more later when it is cooked to taste.

Top meet with another layer of the vegetables and potatoes, and keep going till you are done with them and the meat.

**********************************************************
Meanwhile, make a rue, with flower, and melted butter.  Take off the heat to whisk or stir it.  Slowly add the milk, and dashes of salt and pepper.  Stir smooth.  You may have to vary the amount of milk.  Then, whisk in the eggs.  This makes the crema or bechamel sauce.

Pour over the meat and vegetable mixture.

Sprinkle with cheeses.  Bake for about 55 mins.  Then, add slices of munster, cheddar, American, or provolone on top, bake five more minutes.  Make sure the juices are drunk up, or "dry."  Moussaka freezes well, and may be kept in the fridge and reheated, about 4 days.

If unsure of something, check basic recipes for behcamel sauce and moussaka in The American Women's Cook book, any Greek cook book, or recipes on the web.

No comments:

Post a Comment