Subj : Re: Cookware (part #2)
To   : Ruth Haffly
From : Dave Drum
Date : Thu Apr 04 2024 06:38:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> My "ceramic" is actually, I think, stoneware. They be stout, hewavy
 DD> and durable. Also oven safe.

 RH> Yes, and they look so nice for taking to a pot luck or just on your
 RH> kitchen table. (G)

 DD> This recipe would work in one of the oval casseroles I linked in my
 DD> last post to you.


 DD>       Title: Loaf Pan Lasagna
 DD>  Categories: Pork, Pasta, Cheese, Herbs, Vegetables
 DD>       Yield: 2 servings

 RH> Steve's mom (Italian heritage) gave me her various recipes for sauce,
 RH> raviolis, lasagne, meat balls, etc as a wedding present. I've tweaked
 RH> some of them over the years (making a meat or spinach lasagne, changes
 RH> to the sauce, etc) but keeping fairly close to the original. Best other
 RH> than our home made lasagne we ever had was back in the early 90s, Olive
 RH> Garden was running a lasagne lover's special where you could get 2
 RH> different ones on one plate. We each got 2, traded halves so each had 4
 RH> different lasagnes. Our consensus was that the seafood lasagne was the
 RH> best other than the traditional cheese version. Sadly we've never seen
 RH> it anywhere else, nor back at OG since then.

I've always found O.G. to be lowest common denominator Italian. We have
a substantial Italian population (the first generation seems to be falling
off their twigs a lot lately) and have no lack of really good, authentic 
Italian restaurants. What we need is a good Greek venue.

I've not made this yet - but it's high on my "Roun d Tuit" list, halved
or quartered:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sophia's Moussaka
 Categories: Potatoes, Vegetables, Beef, Pork, Herbs
      Yield: 12 Servings
 
MMMMM-------------------------FOR FRYING------------------------------
      2 kg Potatoes
      4    Eggplants
      4 lg Zucchinis

MMMMM-------------------------FOR FLLING------------------------------
      1 c  Olive oil
  1 1/2 kg Mixed mince; beef/pork
      1 lg Dry onion
           Parsley & dill
    500 g  Tomato sauce
      1    Stock cube
           Salt & pepper
    1/2 kg Feta cheese

MMMMM------------------------FOR BECHAMEL-----------------------------
    200 g  Butter
      1 c  Oil
      6 tb Flour
  1 1/2 l  Milk
           Salt & pepper
    150 g  Gouda cheese
 
  Peel and cut the potatoes and eggplants into round
  shapes. Cut the zucchini first into two halves and
  then in slices.
  
  Fry everything in the evening and leave them
  overnight in a strainer so that the oil drains.The
  following day, saute the onion in the olive oil, then
  add the mince, after that, the sauce, parsley, dill,
  the stock cube, salt and pepper. Let it boil for 15
  minutes.
  
  To make the bechamel, put the butter and the vegetable
  oil in a pot to brown, add the flour and whisk. About
  a minute later, add the milk, salt and pepper.
  
  Take a 30cm x 40cm baking tray and start the layers,
  beginning with the potatoes.
  
  Arrange the potatoes next to one another and if you have
  more, use them to ll in the empty spaces.
  
  Then, layer the zucchinis and on top of them, the mince,
  sprinkling 250 g feta cheese on top. Cover the mince and
  the feta cheese with a layer of eggplants then another
  layer of mince and the rest 250 g of the feta cheese.
  
  Slowly pour the bechamel over the top and sprinkle with
  the 150 g of Gouda.
  
  Bake in a convection oven at 150oC/300oF, for 1 hour.
  
  RECIPE FROM: http://www.cooklikegreeks.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Q. What kind of coffee was served on the Titanic?   A. Sanka.
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