Mousaka A Greek Recipe
1/2 lb of macaroni - best work the elbow or the bow tie noodles
1 small white onion
1/2 lb of hamburg steak or left over meat
1 pinch of salt or to taste
1 pinch of black grinded pepper
1 pinch of oregano
1 cup of tomato sauce or 1 small can of tomato puree
11/2 cups of white sauce
1 tablespoon of oil
1 cup of bread crumbs
Cook the macaroni in plenty of boiling salted water- use one tea spoon of salt and one tablespoon of oil for the water when you cook your pasta. Drain your noodles well, and put a layer if macaroni onto the bottom of a well buttered baking dish. Then put a layer of the ground meat on your noodles. The ground meat you should mix with a finely chopped onion and the tomato sauce. We love our hamburger meat seasoned with salt and browned in a little good fat in a frying pan. After the layer of the hamburger meat you again put the layer of a macaroni, and so you layer this casserole to the top on until your cast iron skillet is full to the top. Pour generously the white sauce over your Moussaka and sprinkle liberally with the bread crumbs, and bake about three quarters of an hour or more in a moderate heat owen..
THIS IS THE TRADITIONAL WAY MY FAMILY PREPARES THE TRADITIONAL GREEK DISH - MOUSSAKA. THIS IS AUTHENTIC GREEK MEAL OF OUR FAMILY FROM MEDITERRANEAN SIDE- TRADITIONAL CASSEROLE, PREPARED IN THE DEEP CAST IRON SKILLET. A NICE TREAT OF THE WEEKEND OF OUR FAMILY IN THE STATE OF CALIFORNIA, GREAT BRITAIN, GERMANY AND LITHUANIA, AS WELL AS THE WHOLE UNITED STATES OF AMERICA. THE SPICES THEY MAY BE SERVED WITH, ARE MOSTLY THE BLACK PEPPER AND SALT. GARNI THIS MEAL MAY BE WITH FINELY CHOPPED FRESH CELERY, FINELY CHOPPED FRESH PARSLEY OR FINELY CHOPPED DILL OR FINELY CHOPPED FRESH CHIVES. THE GREEK CASSEROLE MOUSSAKA IS TRADITIONAL STAPLE OF THE WHOLE YEAR ROUND IN THE STATE OF CALIFORNIA AND IS AVAILABLE IN THE UNITED STATES OF AMERICA FOR MORE THAN HUNDRED OF YEARS.
THIS IS TRADITIONAL RECIPE OF THE GRAND AMERICAN CUISINE.-HISTORICAL RECIPE WHICH DATES 1800DS. THE MOUSSAKA CASSEROLE WAS CONSIDERED AS THE SAFE AND SCROMPTUOUS ALL YEAR ROUND DISH, SUITABLE AND ALLOWED FOR THE LITTLE CHILDREN AND TODDLERS, IF THE HEAVY SPICE, LIKE THE BLACK PEPPER, CHIVES WAS AVOIDED.