OCR Text |
Show Recipes provided by the Ulnted Dairy Industry Association ZIPPY MOUSSAKA 6 to 8 servings MEAT SAUCE (yield: approx. 2l-i cups) 2 tablespoons butter 1 pound seasoned pork sausage 1 cup chopped onion 1 teaspoon basil i teaspoon salt a teaspoon oregano 18 tsp garlic powder 18 tsp popper 1 Can (16 oz) tomatoes, chopped and undrained 1 can (8 oz) tomato sauce CREAM SAUCE (Yield: approx. 24 cups) 2 tablespoons butter 2 tablespoons flour ij teaspoon onion salt 2 cups milk 2 eggs MOUSSAKA 2 eggplants (about 1 pound each) s cup butter 4 cup seasoned dry bread crumbs 1 cup (4 oz) shredded Cheddar cheese cup grated Parmesan cheese For meat sauce, melt butter in a 3 quart heavy saucepan. Cook meat and onion until brown and crumbly ; drain off all drippings. Stir in seasonings, season-ings, tomatoes in liquid, and tomato sauce. Simmer, uncovered, 30 minutes, stirring occasionally. Meanwhile, for cream sauce, melt butter in a 2 quart heavy saucepan. Stir in flour and onion salt untU smooth. Remove from heat. Gradually stir in milk. Bring to boil, stirring constantly. Boil and stir 1 minute. Beat eggs in a small bowl, stir in a small amount of hot mixture. Return all to saucepan, mix well. Set aside. For Moussaka, wash eggplant; slice into 1 inch thick slices. Saute in butter until lightly browned but not mushy. Preheat oven to 350 F. Sprinkle 2 tablespoons bread crumbs on bottom of a 2 quart rectangular baking dish. Add a layer of eggplant slices. Pour on meat sauce. Sprinkle with li cup cheese. Sprinkle on remaining bread crumbs, add second layer of eggplant slices. Pour cream sauce over all. Sprinkle remaining Cheddar and all of Parmesan cheese on top. Bake 30 to 35 minutes. Let stand 10 minutes before serving. |