Times-Advocate, 1980-10-29, Page 42Moussaka
From the Middle East, Greece in fact.
Serves 4
Prep. time 45 min. Cooking time 40 min,
4 egg plants, 1 green pepper
1 lb lean minced beef
2 large onions 5 tbsp. olive oil
1/4 pint beef stock or water (oxo cube can be used)
1 tbsp. tomato puree' or condensed tomato soup
1 tsp. salt
1 oz. butter
1 oz. plain flour
1 medium egg
1/2 pt. milk
Peel and chop onions then gently fry in 1 tablespoon oil
for 5 minutes, covering fry pan with lid, fry green
pepper. Add minced beef and fry until browned. Stir in
salt, tomato puree' and stock - season to taste with
freshly milled pepper. Bring this mixture to a boil,
cover with lid then gently simmer about 30 minutes till
meat is tender and liquid is almost absorbed. Peel and
thinly slice egg plant. Arrange on plate in a single
layer and sprinkle generously with salt. Let stand 40
minutes to draw out bitter juices. Drain, rinse in cold
water, pat thoroughly dry. Fry egg plant slices in
remaining olive oil until golden. Drain on kitchen
paper towel.
Now pre-heat oven to 350 deg. F., gas mark 4.
In a large buttered ovenproof casserole dish arrange a
layer of egg plant slices in the bottom, cover with a
layer of the meat mixture then another of the egg plant
until all is used up - finish with a layer of egg plant.
Melt butter in a saucepan over low heat. Stir in flour.
Cook very gently for 1 min. then gradually stir in the
milk. Bring this sauce to a light boil. Season with fresh
salt and pepper. Take pan off heat, then beat in egg.
Spoon sauce over entire Moussaka mixture then place
in centre of pre-heated oven. Bake at 350 deg. F. or gas
Mark 4 for 35-40 minutes or until bubbling hot and
browned.
* You can use lamb instead of beef. This recipe makes
an economical subitantial meal. A good dish to enter-
tain with. A tomato, onion and pepper salad could be
served with it as well as French bread, warmed in
oven to a crusty touch.
A Skillet of Fish
11/2 lb, white fish fillet
2 tbsp flour
1/2 tsp. salt
1/4 tsp, pepper
2 tbsp, butter or margarine
1 large anion, cut in rings
1 small green pepper, cut in thick stripes
3 tomatoes, skinned and cut in wedges
1/4 tsp. dried basil
plenty of chopped parsley
wedges of lemon for serving. ,
Cut fish into large cubes.. Dust with the flour, salt and
pepper. In a large skillet melt the butter and add the
onion rings. Cook and stir for 5 minutes, then add the
fish, pepper, tomato and herbs. Cover and cook for 5
min. Turn the fish gently, cover and cook a further 5
min. Serve at once.
Joanne Pickering
Lakeside
Hawaiian Pork Chops
4-6 pork chops floured and browned
1/3 cup vinegar
1 small can pineapple tidbits
1 tbsp. soya sauce
1/2 tsp. salt
3/4 cup ketchup
3 tbsp. brown sugar
PlaCe chops in casserole dish, pour sauce over chops.
Cook in oven for 11/2 hours at 300 deg.
Carol Carter
Lucan, Ont.
HERE'S TO YOUR HEALTHiWk,
The next time you need
a dairy product for that
special recipe, reach for
Neilson's'; quality
dairy products you can
trust.
Distributed in Huron County by
&Aft' Mt"
.
,
•
HURONDALE DAIRY LTD.
We have been pleased to serve you
for over thirty years
262-2712
Shirley Phillips
Exeter, Ont.
• Tongue with Raisin Sauce
1 beef tongue
Sauce
1 c. cider vinegar
1 c. dark brown sugar
1 c. raisins
1 lemon sliced thin
2 dozen whole cloves
Simmer tongue in water almost to cover - about 4 '
hours. Remove skin while hot. Place in baking pan,
pour the above sauce over the tongue. Bake for about
40 minutes at 375 deg., basting several times.
Marg Prout
Kirkton . Hensall, Ont.
Main Course Dishes
/"" •
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