Dolmathes (Stuffed Grape Leaves)

Ingredients:

1/3 C olive oil
1/2 C chopped onion
1 lb ground beef or lamb
3/4 C uncooked rice
1 T dried mint leaves
1/2 t salt
1/4 t pepper
1 C water
1 jar grape leaves -- about 40
2 C beef broth (approx)

Directions:

Heat olive oil in a large heavy pan and saute the onion until golden. Add ground mean and saute until no longer pink. Add the rice, seasonings, and water. Simmer covered for 10 minutes or until the water is absorbed. Remove from heat and cool for 30 minutes before stuffing the grape leaves.

Drain the brine from the leaves and rinse under cold running water. Drain and pat dry. With the stem end facing you, place about 1 tablespoon of the meat filling on the leaf. Fold the stem end forward to cover the filling. Fold in the two sides, and roll.

Line a large skillet or saucepan with broken unfilled grape leaves. Pack the rolls tightly into the pan, seam-side down, in layers. Pour the beef broth over the rolls until they are just covered with liquid. Weight it with a heavy plate to keep the rolls from opening. Cover and bring to a boil. Reduce heat to simmer and cook for 30 minutes.

You can pour off one cup of broth to use in making egg-lemon sauce. Serve warm with egg lemon sauce if desired.

Source: International Creative Cookbooks' Greek Cooking

Pastitso

Ingredients

3 T butter
1/2 C chopped onion
1 clove garlic, minced
1 lb ground beef
3/4 t salt
1/8 t pepper
3/4 t cinnamon
1/4 t sugar
4 T tomato paste
1/2 lb macaroni, cooked
1/4 C grated Romano cheese (or Parmesan or Asiago or.....)
1 egg

Custard Topping:

1/4 C butter
1/4 C flour
2 C milk, warmed
2 eggs, beaten


Directions:

Melt butter in a large skillet. Add onion and garlic and cook until tender. Add ground beef and brown it. Cover and simmer 20 minutes (I don't really do this). Add salt, pepper, cinnamon, sugar, and tomato paste. Cook for 10 minutes.

Combine meat mixture, cooked macaroni, and Romano cheese. Stir well. Add the egg and stir to combine. Turn the mixture into a greased 9 x 13 x 2 inch baking dish. Pack slightly to make the mixture level.

For the custard topping, melt the butter, add flour, and stir until bubbly. Remove from heat. Add the warm milk slowly, stirring well. Return the mixture to the heat and cook, stirring constantly, until the mixture starts to thicken. Slowly add the hot mixture to the beaten eggs while continuing to beat. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture becomes thick, like custard. If the mixture lumps, pour through a fine sieve or puree in a blender, then return to pan.

Top the meat mixture with the custard topping and dust with additional cheese and cinnamon. Bake at 375 for 30 minutes or until the custard is set. Let stand for several minutes and cut into squares to serve.

Source: International Creative Cookbooks' Greek Cooking.