|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Moussaka |
|
Serves: 6 Print this Recipe1/4 cup bread crumbs dry 2 eggplant medium Vegetable oil 1 1/2 pounds ground lamb from shoulder 1 1/2 onions medium, chopped Vegetable oil 1/2 cup red Burgundy 1/4 cup parsley minced fresh 2 tablespoons tomato paste 1/8 teaspoon garlic powder Salt and freshly ground pepper 3 tablespoons butter or margarine 3 tablespoons flour 1 1/2 cups milk heated to boiling 2 eggs yolk well beaten 1 cup cottage cheese 1/2 cup bread crumbs dry 1/2 cup parmesan cheese grated 1 cup monterey jack cheese shredded or mozzarella cheese (4 oz.) Grease a 3-quart oblong baking dish; cover bottom with crumbs. Peel eggplants and slice into 1/2 -inch rounds. Coat slices with oil and lay on broiler pan rack. You may have to do two or three batches. Broil 6 to 8 inches from heat source until lightly browned on both sides; set aside on paper towels. In a large skillet over medium-high heat brown lamb and onions in a little oil. Add Burgundy and simmer for 1 minute. Stir in parsley, tomato paste, garlic powder and salt and pepper to taste; set aside. In a medium saucepan melt butter or margarine. Stir in flour. Cook and stir over medium heat for 3 to 4 minutes. Stir in milk and continue cooking until thickened. Gradually stir about one-third of the hot mixture into the egg yolks, stir back into hot mixture in saucepan. Cook and stir 3 minutes longer (do not boil). Remove from heat and cool. Stir in cottage cheese; set aside. Preheat oven to 350° F. In the baking dish layer half of the eggplant and half of the lamb. Sprinkle with 1/4 cup crumbs and 1/4 cup Parmesan cheese. Repeat layers. Pour sauce evenly over top; cover dish with foil. Bake for 45 minutes. Remove foil and sprinkle with shredded cheese; bake 15 minutes longer. Let stand 10 minutes before cutting. Moussaka comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Barbecuing Spareribs Baked Cheese Fondue Baked Eggs Francaise Beef-Bean Enchiladas Beef Burgundy Beef Fondue Beef Ragout With Artichokes Chicken - Cilantro Enchiladas Chicken Marengo Chicken Molé Chicken Or Turkey Pie Chicken Soufflé Chili Cod With Dill Sauce Crab And Shrimp Crepes Crown Roast Of Pork Curried Lamb Egg And Spinach Dinner Flemish Beef In Beer Fried Chicken Fruited Pork Pot Pie Fruited Pot Roast Garden Chicken Dinner Ham Loaf Ham-Spinach Filling Ham-Spinach Roll Hawaiian Franks Hot Chicken Salad Pie Katie's Lamb Shanks Lamb Chop bundles Manicotti Moussaka Mushroom Newburg No-Fail Cheese Soufflé Olive-Cabbage Rolls Peach-Glazed Spareribs Perfect Standing Rib Roast Pheasant In Cream Plum Good Ham Steak Pork Chops À L'Orange Pork Chops Creole Pork Tenderloin Teriyaki Potted Chicken Roast Leg Of Lamb Salmon Baked In Foil Salmon Loaf Sausage Strata Sautéed Liver With Apples And Onions Scalloped Tuna And Mushrooms Sole Caledonia Sole Veronique Spicy Glazed Meatloaf Spinach-Filled Super Shells Stuffed Peppers Swedish Hash Swedish Pork Roast Sweetbreads In Cream Texas Chicken Casserole Toasted Almond Soufflé Turkey Hash Turkey Shortcake Veal Chops Alfredo Veal Cordon Bleu Venison Sauerbraten Winter Rarebit Tex-Mex Pizza Classic All-American Pizza Western Barbecue Pizza Octoberfest Pizza Creole Pizza California Veggie Pizza New England Breakfast Pizza Dixieland Pizza Hawaiian Pizza Windy City Deep-Dish Pizza Beef and Bean Roundup Mandarin Chicken |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
