Moussaka Recipe
Moussaka
1 large eggplant
1 pound ground beef or lamb
Vegetable oil
2 medium onions, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon nutmeg
2 tablespoons chopped parsley
1 1/4 cups canned tomatoes
1/2 cup white wine
2 egg whites
1/2 cup bread crumbs
2 tablespoons grated Parmesan cheese
Pare eggplant and cut into 1/2-inch slices
Sprinkle with salt and set aside for 30 minutes
Rinse and dry thoroughly
Brown meat in vegetable oil with onions and garlic
Drain off the fat
Add salt, seasonings, parsley, tomatoes and wine
Cover and cook slowly for 30 minutes
Cool
Mix in unbeaten egg whites and half of the crumbs
Brown the eggplant slices in vegetable oil
Sprinkle bottom of a 13 x 9-inch baking dish with remaining crumbs
Cover with the eggplant
Spoon meat mixture over the eggplant
Pour Sauce over this mixture
Top with cheese and bake at 350 degrees F for 45 minutes
Sauce
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
2 egg yolks
1/2 teaspoon salt
1/4 teaspoon pepper
Melt butter
Add flour slowly, stirring constantly
Remove from heat
Slowly stir in the milk
Return to heat and stir until the sauce thickens
Beat egg yolks well
Gradually stir yolks, salt and pepper into the sauce
Blend well
Puerto Rican Beef Stew
Puerto Rican Beef Stew
1 tablespoon vegetable oil
2 pounds beef top round, cut into 1-inch cubes
2 green bell peppers, seeded and chopped
2 onions, chopped
4 cloves garlic, finely chopped
1/4 cup chopped cilantro leaves
2 tablespoons vinegar
1 teaspoon dried oregano
1 cup tomato sauce
3 bay leaves
Salt and freshly-ground pepper, to taste
1/2 pound carrots, cut into 1-inch pieces
1/2 pound potatoes, peeled and cut into 1-inch cubes
1 cup frozen peas
1/2 cup pimento stuffed olives
1/4 cup (60 ml) raisins
Heat the vegetable oil in a large, heavy pot over moderate heat and brown the meat. Add the peppers, onions, garlic, cilantro, vinegar, oregano, tomato sauce, bay leaves, salt and pepper and simmer covered for 1 hour.
Add the carrots and potatoes and simmer 1 hour, or until the meat is tender. Add the remaining ingredients and simmer an additional 15 minutes.
Serves 6 to 8.