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  • 1 lb. ground beef
  • 10 ozs macaroni
  • 4 large onions
  • ½ bunch parsley
  • ¾ lb. sweet butter
  • 1 quart milk
  • 6 heaping tsp. flour
  • ½ lb. parmesan cheese (grated )
  • 6 eggs
  • 8 ozs tomato sauce
  • 1 tsp. grated nutmeg
  • salt and pepper to taste
Preparation Instructions

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

Melt in saucepan ¼ lb butter. Remove pan from heat and add flour gradually, stirring to form paste. Return pan to heat for flour to cook but care should be taken the flour does not turn golden brown. Stir constantly. Meanwhile scald milk and add gradually to the butter and flour paste stirring constantly. Sauce should not be too thin. Do not add all the milk if right consistency is achieved. Remove from heat and let cool for 2 minutes, stirring. Beat yolks and add to sauce. Add remaining cheese, remaining nutmeg, and a little salt, if necessary. Spread on macaroni in baking dish, add more grated cheese and small pieces of butter here and there and bake in a oven (375°) for nearly an hour, or until golden brown. Cut into diamond-shaped pieces and serve hot. Makes about 30 pieces.

Contributed by Mrs. Matina Millis, 1950

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