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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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The recipe for moussaka I use came from a little paperback cookbook I
picked up in Athens in 1985. We were passing through on our way to Istanbul and then home to Saudi Arabia and I saw it in the airport book kiosk. the title attracted me: "A Bunch of Greek Recipes." Instead of ground lamb I use ground beef. Found out that Bechamel sauce is dirt easy to make and that's the topping for it. We eat it on a regular basis as a one-dish meal generally. George |
Posted to rec.food.preserving
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George Shirley wrote:
> The recipe for moussaka I use came from a little paperback cookbook I > picked up in Athens in 1985. We were passing through on our way to > Istanbul and then home to Saudi Arabia and I saw it in the airport book > kiosk. the title attracted me: "A Bunch of Greek Recipes." Instead of > ground lamb I use ground beef. Found out that Bechamel sauce is dirt > easy to make and that's the topping for it. We eat it on a regular basis > as a one-dish meal generally. > > George > I haven't made it in years, but I recall it was easy to make but time-consuming. My recipe used both bechamel and a spicy tomato sauce. It also called for lamb or beef layered with both eggplant and zucchini, if I recall correctly. It was one of many varied moussaka recipes from "The Art of Greek Cooking" by the Ladies of Saint Paul's Greek Orthodox Church in Hempsted, Long Island, NY. |