"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pastichio Recipe

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This recipe for Pastichio, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 1082 -- Denise Tilton
Added: Friday, March 24, 2006


lb. - elbow macaroni
2 T. - butter
c. - onion, finely chopped
1 lb. - round steak, chopped
1 c. - tomato puree
salt & pepper to taste
tsp. - cinnamon
tsp. - oregano
tsp. - nutmeg
2 T. - flour
2 c. - milk
c. - cream
2 - egg yolks, lightly beaten
1 c. - Parmesan cheese, freshly grated

Preheat oven to 375. Cook macaroni in boiling water al dente (about 8 minutes). DO NOT OVERCOOK because macaroni will be baked. Drain, rinse in cold water-set aside. Heat 1 T. butter in skillet & add the onion. Cook, stirring until the onion is wilted. Add the meat, breaking it up as it cooks. Pour off fat. Continue to cook for 10 minutes, then add the tomato puree, salt, pepper, cinnamon, oregano & nutmeg. Melt remaining butter in a saucepan & stir in flour. Add milk & cook, stirring, until the mixture is thickened & smooth. Combine the cream with the egg yolks & blend. Stir this into the sauce and heat thoroughly but do not boil or mixture will curdle. Using a large buttered baking pan, make a layer of macaroni, then meat, then macaroni, then meat. Pour cream sauce over all & sprinkle on cheese. Bake 45 minutes. Remove from oven & let stand until warm. Well worth the work!




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