The Menu
EASY PASTITSIO
salad and crusty bread
Sweet Milk Pie
The Recipes
EASY PASTITSIO
MAKES 8 SERVINGS.
8 oz pkg uncooked elbow macaroni
1 1/2 pounds ground beef
14.5 oz can diced tomatoes with onion and garlic
1 cup frozen chopped sweet green pepper
1 tsp each cinnamon and salt
1/4 tsp each pepper and nutmeg
5 eggs
2 jars 16 oz each Alfredo sauce
2 tbs grated Parmesan
12 oz bag green salad with dressing
Heat oven to 375 degrees F. Coat shallow casserole dish with cooking spray.
Cook pasta in pot of salted boiling water until al dente. Drain. Heat a skillet. Add beef cook breaking up until no longer pink, drain off fat. Add tomatoes, green pepper, cinnamon, salt and pepper, cook uncovered 5 min. or until liquid has evaporated. Remove from heat.
Spread half the pasta over bottom of casserole dish. Spoon meat mixture over the pasta. Cover the meat with the remaining pasta. Whisk eggs in a bowl until blended. Stir in Alfredo sauce and nutmeg until blended. Pour mixture over the pasta in the casserole. Sprinkle the top with the Parmesan.
Bake 30 minutes or until the mixture is bubbly and the top is golden brown. Let casserole stand 15 minutes.
Serve with salad and crusty bread.
Sweet Milk Pie
YIANNIOTIKI GALATOPITA
Makes 8 servings
6 large eggs
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
5 cups whole milk
1 cup fine semolina flour
5 tablespoons unsalted butter
6 sheets commercial phyllo, defrosted and at room temperature
4 to 6 tablespoons confectioners' sugar, as needed
1. In a large bowl, using an electric mixer, beat together 4 of the eggs and 11/4 cups of the granulated sugar until the mixture is smooth. Add the vanilla and beat for a few seconds. In a small bowl, combine 2 tablespoons of the remaining granulated sugar and the cinnamon and set aside.
2. Lightly butter a 14-inch round or 14- by 11 inch baking pan that is 2 inches deep and set aside. Preheat the oven to 350°F.
3. Scald the milk in a large saucepan and remove from the heat. Pour the semolina into the hot milk in a slow, steady stream, stirring it vigorously all the while to keep it from clumping.
4. Place the milk-and-semolina mixture back on the burner over very low heat. Keep stirring and slowly pour the egg mixture into the milk. Stir until thick and creamy. Remove from the heat and stir in 2 tablespoons of the butter.
5. Melt the remaining 3 tablespoons butter in a small saucepan. Layer the first phyllo sheet on the bottom of the buttered pan so that the edges hang over the side. Brush with a little melted butter. Repeat with the next 2 sheets. Sprinkle the cinnamon sugar over the third layer. Top with the remaining 3 sheets phyllo, again so that they hang over the sides of the pan. Spread the semolina custard into the pie and pat it down with a spatula so that the surface is even. Roll the excess phyllo around the perimeter of the filling to form a rim. Beat the remaining 2 eggs and 2 tablespoons granulated sugar and pour this over the surface of the pie. Bake until the filling is set and light golden, about 50 minutes. Remove from the oven,
let cool slightly, and sprinkle with the confectioners' sugar just before serving.
EASY PASTITSIO
salad and crusty bread
Sweet Milk Pie
The Recipes
EASY PASTITSIO
MAKES 8 SERVINGS.
8 oz pkg uncooked elbow macaroni
1 1/2 pounds ground beef
14.5 oz can diced tomatoes with onion and garlic
1 cup frozen chopped sweet green pepper
1 tsp each cinnamon and salt
1/4 tsp each pepper and nutmeg
5 eggs
2 jars 16 oz each Alfredo sauce
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2 tbs grated Parmesan
12 oz bag green salad with dressing
Heat oven to 375 degrees F. Coat shallow casserole dish with cooking spray.
Cook pasta in pot of salted boiling water until al dente. Drain. Heat a skillet. Add beef cook breaking up until no longer pink, drain off fat. Add tomatoes, green pepper, cinnamon, salt and pepper, cook uncovered 5 min. or until liquid has evaporated. Remove from heat.
Spread half the pasta over bottom of casserole dish. Spoon meat mixture over the pasta. Cover the meat with the remaining pasta. Whisk eggs in a bowl until blended. Stir in Alfredo sauce and nutmeg until blended. Pour mixture over the pasta in the casserole. Sprinkle the top with the Parmesan.
Bake 30 minutes or until the mixture is bubbly and the top is golden brown. Let casserole stand 15 minutes.
Serve with salad and crusty bread.
Sweet Milk Pie
YIANNIOTIKI GALATOPITA
Makes 8 servings
6 large eggs
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
5 cups whole milk
1 cup fine semolina flour
5 tablespoons unsalted butter
6 sheets commercial phyllo, defrosted and at room temperature
4 to 6 tablespoons confectioners' sugar, as needed
1. In a large bowl, using an electric mixer, beat together 4 of the eggs and 11/4 cups of the granulated sugar until the mixture is smooth. Add the vanilla and beat for a few seconds. In a small bowl, combine 2 tablespoons of the remaining granulated sugar and the cinnamon and set aside.
2. Lightly butter a 14-inch round or 14- by 11 inch baking pan that is 2 inches deep and set aside. Preheat the oven to 350°F.
3. Scald the milk in a large saucepan and remove from the heat. Pour the semolina into the hot milk in a slow, steady stream, stirring it vigorously all the while to keep it from clumping.
4. Place the milk-and-semolina mixture back on the burner over very low heat. Keep stirring and slowly pour the egg mixture into the milk. Stir until thick and creamy. Remove from the heat and stir in 2 tablespoons of the butter.
5. Melt the remaining 3 tablespoons butter in a small saucepan. Layer the first phyllo sheet on the bottom of the buttered pan so that the edges hang over the side. Brush with a little melted butter. Repeat with the next 2 sheets. Sprinkle the cinnamon sugar over the third layer. Top with the remaining 3 sheets phyllo, again so that they hang over the sides of the pan. Spread the semolina custard into the pie and pat it down with a spatula so that the surface is even. Roll the excess phyllo around the perimeter of the filling to form a rim. Beat the remaining 2 eggs and 2 tablespoons granulated sugar and pour this over the surface of the pie. Bake until the filling is set and light golden, about 50 minutes. Remove from the oven,
let cool slightly, and sprinkle with the confectioners' sugar just before serving.