Subj : Moussaka was: Fajitas To : Ruth Haffly From : Dave Drum Date : Tue Nov 01 2022 05:26:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> We went to Chili's the other night for Steve's birthday (his request). RH> Both of us got the 3 meat (chicken, beef and shrimp) fajitas, ended up RH> taking about half or 2/3 home. It was ok, meats were nicely cooked RH> (shrimp was nice & tender) but it just wasn't as "special" as it was RH> for us at one time. Maybe our tastes have moved upward? Chili's is about as authentic as Chi-Chi's. My local Chi Chi's folded when a *real* authentic Mexican venue opened. And, yes, your tastes probably have evolved. 8<----- ELIDE ----->B DD> I've quit with the birthdays. I celebrate anniversaries of my "Jack DD> Benny". Most young people have no idea what that is. Bv)= RH> You've already read what we ended up doing. And, yes, I know what your RH> "Jack Benny" is; I'm pretty sure our girls do too. Doubt that any of RH> the grand kids know, however. Unless it's on their phones. Bv)= DD> There are two schools of thought on moussaka - one uses red gravy (aka DD> marinara) and the other uses a bechamel. This is the one I prefer: RH> They're both good, IMO. (G) If I'm going to be offered red gravy moussaka I'd a lief have authentic lasagna made with pasta sheets instead of 'taters. Here's a French take on an Italian dish with its roots in Greece. This would be good made with potatoes in place of the pasta or just "as-is" MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lasagne a la Francaise Categories: Pasta, Vegetables, Cheese, Poultry Yield: 8 Servings MMMMM--------------------------NOODLES------------------------------- 10 (to 12) curly lasagne; about - 2" x 12" 8 qt Boiling water 1 1/2 ts Salt per quart of water 2 tb EVOO MMMMM--------------------------FILLING------------------------------- 2 c Cooked, chopped green - vegetables 1 c Cooked, chopped other - vegetables; mostly for - color! 1 c Grated cheese of choice 1 c Ricotta cheese 2 c Cooked, diced chicken MMMMM------------------------WHITE SAUCE----------------------------- 1/2 c Minced onion 6 tb Butter 1/2 c Flour 3 c Chicken broth Salt & Pepper BOILING THE LASAGNE: Drop lasagne into boiling water. Add salt and EVOO. Boil slowly, uncovered for 13-15 minutes until "al dente". Drain immediately. Rinse rapidly in cold water. Hang piece by piece over edge of colander to dry. (keeps them from sticking to each other) MAKE THE WHITE SAUCE: Blend onions with butter over moderate heat. When butter is bubbling, blend in flour and cook, stirring with a wooden spoon for about 2 minutes, without browning the sauce. Remove from heat and whisk. Sauce should be thick enough to coat a spoon fairly heavily. Boil for 4-5 minutes, stirring frequently. Add salt and pepper to taste. (if not using immediately, keep at a simmer, stirring to keep from burning) ASSEMBLING LASAGNE: Line bottom of oiled baking dish with layer of lasagne. Spread 2-3 spoonfuls of white sauce over lasagne. Spread layer of vegetables. Spread a layer of grated cheese and chicken. Spread 2-3 spoonfuls of white sauce over vegetables. Repeat noodle, sauce, vegetables, cheese, chicken, sauce. Spread remaining grated cheese. Add last layer of noodle. Add remaining white sauce to cover. We put this recipe into meat loaf tins to freeze. The recipe yielded 4 ready-to bake tins! TO BAKE FROM FRESH: 400ºF/205ºC oven for 30 minutes. TO BAKE FROM FROZEN: Thaw in fridge. 400ºF/205ºC oven for 30 minutes. ADAPTED From: From Julia Child's Kitchen Amended to lower potassium. Posted by Rob Monroe | May 28, 2007 From: http://mdmonroesrecipes.blogspot.com Uncle Dirty Dave's Archives MMMMM .... "Guard against the impostures of pretended patriotism." Geo. Washington --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .