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Greek Pastitsio

1 1/2 pounds ground beef
1/4 teaspoon pepper
8 oz elbow macaroni
1/8 teaspoon cinnamon
3 tablespoon butter or margarine
1/8 teaspoon oregano
1/4 cup flour
10 3/4 oz. can tomato puree (or 2 small cans tomato puree)
3 cups milk
1 lg. onion, finely chopped
3 eggs
1 teaspoon salt
1/2 cup grated Parmesan cheese

Prepare macaroni according to directions. Rinse with cold water;
drain. Stir flour into melted butter in a heavy saucepan. Gradually
stir in milk and cook until thickened, stirring occasionally.
Cover & cool the white sauce. Brown the ground beef and onion in
a large fry pan. Pour off drippings. Sprinkle salt, pepper,
cinnamon, and oregano over beef. Stir in tomato puree and cook
slowly for 10 minutes. Beat together egg, and 1/3 cup of Parmesan
cheese. Gently stir in macaroni. Gradually stir in 2 cups of the
white sauce into the macaroni mixture. Place 1/2 macaroni mixture
into a buttered 11-3/4 x 7-1/2 inch baking dish. Spoon beef mixture
in an even layer over macaroni. Place remaining macaroni mixture
over the beef. Pour remaining white sauce over the top. Bake in
moderate 375* degree oven for 20 minutes. Sprinkle with remaining
Parmesan cheese, and continue baking 20-25 minutes, or until knife
inserted in center comes out clean. Let stand 15 minutes before
cutting into squares. Makes 6 servings.


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