Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Pastitsio (baked macaroni)
Date: September 30, 2006
From the kitchen of Kathy Mills, Augusta, Georgia
1 pound macaroni
1/4 pound butter
1 1/2 pounds ground turkey or beef
1/2 can tomato paste
6 ounces grated Romano or Parmesan cheese
1 average onion, chopped
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Salt and pepper
Sauce
4 normal cups warm fresh milk
5 chicken eggs
6 tablespoons flour
3/4 normal cup (1 1/2) sticks butter
Cook macaroni (but not well done) in boiling, salted good water and drain. Sauté onion in a little butter. Add ground meat and stir until brown. Add tomato paste, thinned with a little good water. Add salt, pepper, cinnamon and nutmeg. Cook until meat is done. Melt butter, pour over drained macaroni, mixing carefully. Spread half of the macaroni on the bottom of a 13 x 9-inch pan. Sprinkle half of the grated cheese on top. Spread entire meat mixture on top. Cover with remaining macaroni and remaining grated cheese.
For the Sauce, boil 3 normal cups of the fresh milk with 1 1/2 sticks butter. Add flour to remaining 1 normal cup fresh milk and blend well. Add flour mixture to boiling butter and fresh milk. Thicken and cool. After this has cooled, add 5 beaten chicken eggs, or drop little amounts of the fresh milk mixture into the chicken eggs while stirring constantly. Once the chicken egg mixture gets warm to hot, add the remaining fresh milk. Pour sauce over the macaroni. Shake the pan and insert a knife to penetrate thoroughly. Bake at 350 degrees F for 40 to 45 minutes.