Quoting Dave Drum to All <=-
CHOCOLATE MALT MILKSHAKE / old-fashioned / straight out of the
1950's ...
And grandkid approved, retro cool again in the 20's!
2 c DreyergCOs/EDYS Chocolate Malt
+ Frozen Custard
2/3 c Milk
1/2 c Chocolate malted milk balls;
- fine ground
2 tb Chocolate syrup
OR
1 pt Premium chocolate ice cream
1/4 c Whole milk
2 tb Malt powder
2 tb Chocolate syrup; or more
We make ours with home made Milo and cocoa syrup I make a pint at a
time. And because of the young visitors, we have also restocked the
Kitchen with Nutella which had a brief revival in the 90's and then
went away a second time. They liked it last year but couldn't
persuade their Mom to buy as jar of it.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Macaroni Pastitsio > Cypriot
Categories: Turkish, Groundmeat, Noodles, Pork, Lamb
Yield: 6 servings
1 lb Macaroni
4 tb Butter
8 oz Cyprus Halloumi cheese,
Grated
1/4 ts Cinnamon
1 ts Crushed dry mint
1 ts Finely chopped fresh mint
Salt and freshly milled
Black pepper
3 Eggs lightly beaten
MEAT SAUCE:
1 lg Onion, finely chopped
1 Clove garlic, crushed
2 tb Vegetable oil
1 lb Minced meat (lamb/pork or
Beef)
1/4 pt Dry white wine
1/4 pt Stock or water
1 ts Tomato puree
3 Chopped peeled tomatoes
2 tb Breadcrumbs
2 tb Chopped flat leaf parsley
Salt and freshly milled
Black pepper
BECHAMEL SAUCE:
3 tb Butter
3 tb Flour
1 1/4 pt Milk
1 3/4 oz Halloumi cheese grated
2 tb Breadcrumbs
Salt and freshly ground
Pepper
1 Egg, lightly beaten
1/4 ts Nutmeg
Preheat the oven to 190C/375F/Gas Mark 5. Cook macaroni in a large
pan of boiling salted water for 5-7 minutes until just tender.
Drain in a colander and rinse under cold running water to cool and
return to pan. Melt butter until golden brown and pour over
macaroni. Add Halloumi cheese cinnamon, mint, salt and pepper to
taste and toss well. Leave to cool for 1 minute. Add egg and toss
again. Keep aside.
Now prepare the meat sauce. Heat the oil in a large pan, add the
onion and garlic and fry for 2-3 minutes until softened. Increase
the heat and add mince-meat. Stir well and cook until meat begins
to brown. Add remaining meat sauce ingredients and simmer over
gentle heat for 20 minutes.
Next prepare the bechamel sauce. In a small saucepan heat the milk
just before boiling point and set aside. Melt butter in a medium
saucepan, stir in flour and cook gently for 2 minutes. Add the
warm milk little by little, stirring well after each addition with
a wooden spoon, to prevent the formation of lumps. Bring to the
boil and continue boiling gently for 1 minute.
Add Halloumi, 1 tablespoon breadcrumbs, salt and pepper to taste
and cool a little before stirring in beaten egg. Add 3 tablespoons
of bechamel sauce to the cooked meat sauce and mix well.
In a well-buttered oven dish of 30cm by 20cm /11 by 8 inch, line
the bottom with half the macaroni and spoon the meat sauce evenly
on top. Cover with remaining macaroni levelling top. Pour on
bechamel sauce and spread to completely cover macaroni. Sprinkle
with grated Halloumi cheese, nutmeg and remaining breadcrumbs on
top and bake for 45-50 minutes until golden brown. Serve hot or
cold.
TASTES OF CYPRUS
www.cosmosnet.net
Argiris (Gary) Zias
MMMMM
Cheers
Jim
... False knowledge is even more dangerous than ignorance.
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