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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)


From: Barbara Hannan, Pittsburgh
Primary category: Casseroles


6 TB butter (for low fat recipe, substitute 3 TB low fat margarine)
1/4 cup flour
3 cups half & half (for low fat recipe, substitute 3 cups no-fat Coffeemate or skim milk)
2 cups grated cheddar cheese
1 cup chicken broth
1 tsp salt
1/4 tsp pepper
1 cup chopped onion
2 TB butter (for low fat recipe, substitute 2 TB water)
2 lbs ground beef
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
2 tsp salt
1/2 tsp pepper
1 can tomato paste
1/4 cup white wine
1 lb elbow macaroni
3 eggs
3/4 cup parmesan cheese
2 TB butter


Cream Sauce: Melt butter and stir in flour. Cook one minute. Lower heat. Gradually stir in cream and broth. Cook, stirring constantly, until thickened. Stir in cheese, salt and pepper until cheese is melted. Keep warm.

Meat Layer: Sauté onion in butter until tender. Add meat, cooking until brown. Drain. Return meat to skillet, add remaining ingredients and cook 15 minutes.

Pasta Layer: Cook pasta according to package directions and drain. Beat eggs, half of cheese and butter in a small bowl. Blend into cooked pasta.

Assembly: Spoon half of the pasta mixture into a buttered 9x13 pan. Pour 1 cup cream sauce over the pasta in an even layer. Spoon the meat on top. Add another cup of cream sauce. Top with remaining pasta, cream sauce and cheese. Bake, uncovered, at 350° for 35 minutes. Cool 15 minutes before cutting into squares.


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Pastitsio - REVIEWS



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