Yield: 12 Servings
|4 cups||Skim Milk|
|¼ teaspoon||White Pepper|
|6 \N||Egg Whites|
|16 ounces||Macaroni; cooked, drained|
|1 teaspoon||Olive oil|
|1 large||Onion; finely chopped|
|¼ teaspoon||Black Pepper; freshly ground|
|1 pounds||Turkey Breast; ground, cook;drain|
|2 tablespoons||Tomato paste; or ketchup|
|1 cup||Bread crumbs|
|¾ cup||Dry Red Wine|
|1 cup||Parmesan cheese; grated|
From: "Timothy F. Champney" <0006143349@...> Date: Fri, 12 Jul 96 06:01 EST
Recipe By: Tim Champney
Preheat oven to 350~. Microwave onion til soft and transparent. Brown the meat in olive oil. Add onion. Mix tomato paste with wine and add to meat.
Continue cooking, adding nutmeg, salt, pepper, and cinnamon. Cook about 15 minutes, take off heat, cool d mix in half the breadcrumbs and half the grated cheese. Set aside. Do not allow meat to "bulk", keep it separated.
Cook the macaroni in boiling water til soft. Rinse, drain, and set aside.
Make crema in double boiler. Dissolve corn starch and egg white in skim milk while still cold. Place in the double boiler. Stir constantly with wire wisk to prevent lumping. Stir in ¼ c. cheese and cook until very thick like pudding. Remove from heat.
To Assemble: Spray baking dish (LIKE A LASAGNA PAN) with Pam and sprinkle it with breadcrumbs. Spread half the cooked pasta over the bottom of the dish and sprinkle it with ¼ c reserved cheese. Spread all of the meat over the pasta. Pour half the sa over the meat and spread the rest of the pasta over it. Sprinkle with the rest of the cheese and breadcrumbs. Pour the rest of the sauce on top and smooth with a spatula. Bake in the preheated oven 50-60 minutes.
You may want to brown the top under broiler briefly at the end to finish it but be careful. The crema burns easily.
Let stand 10 minutes before cutting into squares. Serve with Greek salad and lots of chilled retsina or rodities wine.
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .