TZUTC: -0500   
   MSGID: 27421.recipes@1:2320/105 2b13bc1a   
   PID: Synchronet 3.20a-Linux master/acc19483f Apr 26 202 GCC 12.2.0   
   TID: SBBSecho 3.20-Linux master/acc19483f Apr 26 2024 23:04 GCC 12.2.0   
   BBSID: CAPCITY2   
   CHRS: ASCII 1   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Moussaka   
    Categories: Potatoes, Lamb/mutton, Vegetables, Dairy, Cheese   
         Yield: 8 servings   
       
         3 md Potatoes; peeled, in 1/4"   
              - slices   
         1 md Eggplant; in 1/2" slices   
     1 1/2 lb Ground lamb or beef   
         1 sm Onion; chopped   
         2 cl Garlic; minced   
         2    Plum tomatoes; chopped   
     1 1/4 c  Hot water   
         6 oz Tomato paste   
     1 1/4 ts Salt; divided   
       1/2 ts Dried oregano   
       1/2 ts Paprika   
       1/2 ts Ground cinnamon   
       1/2 ts Ground nutmeg; divided   
         3 tb Butter   
       1/4 c  A-P flour   
         4 c  Milk   
         2 c  Shredded mozzarella cheese   
       
     Set oven @ 450oF/232oC.   
        
     Arrange potato and eggplant slices in 2 greased 15" X   
     10" X 1" baking pans, overlapping as needed. Bake until   
     cooked through, 20 minutes. Set aside; reduce oven   
     setting to 400oF/205oC.   
        
     In a large skillet, cook lamb, onion and garlic over   
     medium heat until meat is no longer pink, 7-9 minutes,   
     breaking into crumbles; drain. Stir in tomatoes, water,   
     tomato paste, 1/4 teaspoon salt, oregano, paprika,   
     cinnamon and 1/4 teaspoon nutmeg. Bring to a boil.   
     Reduce heat; simmer, uncovered, 5 minutes.   
        
     In a large saucepan, melt butter over medium heat. Stir   
     in flour until smooth; gradually whisk in milk. Bring to   
     a boil, stirring constantly; cook and stir until   
     thickened, 2-3 minutes. Stir in remaining 1 teaspoon   
     salt and 1/4 teaspoon nutmeg.   
        
     Arrange parcooked potatoes in a greased 13x9-in. baking   
     dish, overlapping as needed. Top with lamb mixture.   
     Arrange eggplant over top, overlapping as needed.   
        
     Top with bechamel sauce. Sprinkle with mozzarella   
     cheese. Bake, uncovered, until bubbly and golden brown,   
     about 30 minutes. Let stand 20 minutes before serving.   
        
     Kim Powell, Knoxville, Tennessee   
        
     Makes: 8 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Never eat somewhere the cockroaches can bench press burritos!   
   --- MultiMail/Win v0.52   
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)   
   SEEN-BY: 1/19 120 16/0 18/0 200 19/37 50/109 90/1 105/81 106/201 116/17   
   SEEN-BY: 116/18 123/0 25 130 160 180 200 755 3001 135/115 142/104   
   SEEN-BY: 153/7715 203/0 218/700 220/6 221/1 6 360 222/2 226/30 227/114   
   SEEN-BY: 229/110 206 300 317 426 428 470 664 700 230/0 240/1120 5832   
   SEEN-BY: 250/1 266/512 282/1038 291/111 301/1 113 320/119 219 319   
   SEEN-BY: 320/2119 322/757 762 326/101 335/364 341/66 342/200 396/45   
   SEEN-BY: 423/81 460/58 467/888 712/848 1321 2320/0 105 304 401 3634/0   
   SEEN-BY: 3634/12 56 57 58 5001/100 5005/49 5020/400 830 1042 4441   
   SEEN-BY: 5030/49 5054/8 5060/900 5061/133 5075/35 128 5083/444   
   PATH: 2320/105 3634/12 5020/1042 301/1 221/1 320/219 229/426