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BAKED MACARONI ORIENTAL STYLE, Greek
Grate onion and brown in ¼ lb. butter. When golden brown, add ground beef and brown also. When well browned, add tomato paste, parsley finely chopped, salt and pepper, half the nutmeg, and ½ glass water. Simmer for a few minutes until very little liquid is left. Remove from fire and cool a little. Beat 2 eggs and the whites of the other four eggs (reserve the yolks for the sauce) and mix them with the meat. Meanwhile, boil the macaroni and strain. Mix ½ cube of butter with the macaroni. Macaroni should not be entirely cooked. Butter a rectangular baking pan and put in the macaroni, to which the meat mixture and half the cheese has been added. Pour white sauce over this.
White Sauce For Macaroni
Contributed by Mrs. Matina Millis, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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