MOUSSAKA (MCCALL'S COOKING SCHOOL)
A favorite Greek dish is Moussaka - a casserole of eggplant, ground lamb, tomato sauce, cheeses, and herbs. It's a complete meal, inexpensive and perfect for informal dinners. Beef lovers may prefer their Moussaka make with ground chuck instead of lam. Serve with green salad, hard rolls or Greek bread. Moussaka can be baked a day early, refrigerated, and reheated just in time for serving.
Provided by Diane C 2
Categories Vegetable
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- MEAT SAUCE - In hot butter in a 3-1/2 quart Dutch oven, sauté onion, lamb or chuck, and garlic, stirring until brown - about 10 minutes. Add herbs, spices, and tomato sauce; bring to boiling, stirring. Reduce heat; simmer, uncovered, 1/2 hour.
- Have unpared eggplant lengthwise; slice crosswise, 1/2-inch thick. Place in bottom of broiler pan; sprinkle light with salt; brush lightly with melted butter. Broil, 4-inches from heat, 4 minutes per side, or until golden.
- MAKE CREAM SAUCE - In medium saucepan, melt butter. Remove from heat; stir in flour, salt, and pepper. Add milk gradually. Bring to boiling; stirring until mixture is thickened. Remove from heat.
- In small bowl, beat eggs with wire whisk. Beat in some hot cream sauce mixture; return mixture to saucepan; mix well; set aside.
- Preheat oven to 350 degrees.
- TO ASSEMBLE - In bottom of a shallow 2-quart baking dish (12 x 7-1/2 x 2-inches), layer half of eggplant, overlapping slightly; sprinkle with 2 tablespoons each grated Parmesan and Cheddar cheese. Stir bread crumbs into meat sauce; spoon evenly over eggplant in casserole; then sprinkle with 2 tablespoons each Parmesan and Cheddar cheese. Layer remaining eggplant slices, overlapping, as before. Pour cream sauce over all. Sprinkle top with remaining cheese.
- Bake 35 to 40 minutes, or until golden brown and top is set. If desired, brown top a little more until broiler - about 1 minutes. Cool slightly to serve. Cut in squares.
Nutrition Facts : Calories 380, Fat 30.1, SaturatedFat 16, Cholesterol 117.3, Sodium 663.4, Carbohydrate 11.9, Fiber 3.6, Sugar 4.2, Protein 16.4
YULE LOG (BUCHE DE NOEL) MCCALL'S COOKING SCHOOL
I cut this recipe out of the December 1973 (the month my DS was born) issue of McCall's magazine. If you're a chocolate lover and love to impress people with your artistry, this is the recipe for you! A lot of directions but don't be intimidated, it's actually quite easy. And my kids LOVE it! (Cooking time does not include chilling times.) EDITED TO ADD: After seeing all these lovely photos, I feel like my more simple version looks "under dressed"... I sprinkle powdered sugar over the un-iced "log" and serve whipped cream on the side of each slice.
Provided by Impera_Magna
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Grease the bottom of a 15x10x1" jelly roll pan; line w/ waxed paper; grease slightly.
- Preheat oven to 375.
- In a lg electric mixer bowl, at high speed, beat egg whites until soft peaks form when beaters are slowly lifted.
- Add 1/4 c sugar, 2 T at a time, beating until stiff peaks form when beaters are slowly lifted.
- With the same beaters, beat yolks at high speed, adding remaining 1/2 c sugar, 2 T at a time; beat until mixture is very thick, appx 4 minutes.
- At low speed, beat in cocoa, vanilla, salt, just until smooth.
- With wire whisk or rubber spatula, gently fold cocoa mixture into egg whites just until blended (no egg whites should show).
- Spread evenly in pan.
- Bake 15 minutes, just until surface springs back when gently pressed with fingertip.
- Sift confectioner's sugar in a 15x10" rectangle on a clean linen towel.
- Turn cake out on sugar; lift off pan; peel paper off cake.
- Roll up cake jelly-roll-fashion, starting with the short end towel and all.
- Cool completely on rack, seam side down.
- FILLING: Combine ingredients in medium bowl.
- Beat with electric mixer until thick; chill.
- TO ASSEMBLE: Unroll cake; spread with filling to 1" from edge; reroll.
- Place, seam side down, on plate.
- Cover loosely with foil.
- Chill at least 1 hour before serving.
- TO SERVE: Sprinkle yule log w/ confectioner's sugar and decorate with red candied cherries and green angelica "leaves". If you can't find angelica, use cut up green candied cherries.
- NOTE:You may make the Yule Log up to a week ahead and freeze, wrapped in foil. Let stand at room temperature for 1 hour before serving.
Nutrition Facts : Calories 259.4, Fat 16.4, SaturatedFat 9.5, Cholesterol 148.5, Sodium 67.8, Carbohydrate 25.6, Fiber 1.7, Sugar 21.3, Protein 5.3
TACO SALAD BOWL MCCALL'S COOKING SCHOOL
I used sausage in place of the beef or turkey, and I added some refried beans too. This is delicious and easy. Recipe courtesy of McCall's Cooking School.
Provided by AmyZoe
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a medium-sized skillet, place ground chuck and minced garlic.
- Heat over medium-high heat, stirring frequently with a wooden spoon and breaking up large chunks of meat, until meat is browned.
- Transfer meat and garlic to a colander and drain off and discard fat.
- Return skillet to heat.
- Add chopped green chilies, undrained whole peeled tomatoes, chili powder, salt, and pepper to meat and garlic in skillet.
- Mix well with a wooden spoon and cook over low heat uncovered for about 30 minutes or until most of moisture has evaporated from the meat mixture.
- While meat mixture is cooking, break apart and wash and dry lettuce, using a lettuce spinner. Tear into bite-sized pieces. You should have about 2 quarts or 8 cups of lettuce greens. Set aside. Refrigerate if not using right away.
- Shred cheddar cheese and set aside.
- Cut out and discard core of tomato. Chop tomato coarsely.
- Wash scallions and trim off and discard root ends.
- Chop or slice enough scallions to yield about 1 cup.
- Remove meat mixture from heat and cover to keep warm and set aside.
- Just before serving, place lettuce in a large chilled bowl and arrange tortilla chips around outer edge.
- Top lettuce with meat mixture and sprinkle cheese, scallions, chopped tomato, and sliced olives around meat mixture.
- Top with a dollop of sour cream garnished with scallions and hot red peppers.
- Toss just before serving.
Nutrition Facts : Calories 337.4, Fat 20.1, SaturatedFat 7.5, Cholesterol 54, Sodium 618.3, Carbohydrate 23.9, Fiber 3.8, Sugar 4.3, Protein 17.4
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