MMMMM----- Recipe via Meal-Master (tm) v8.04
 
       Title: Pastitsio
  Categories: Casseroles, Greek
       Yield: 24 Servings
 
            Karen Mintzias
   1 1/2 lb Ziti thick, uncut macaroni
            Salt
       2 c  Grated cheeses*
       6 tb Melted butter
       7    Eggs
       6 c  Saltsa Kima
       6 c  Medium Saltsa Aspri
       1 ts Ground cinnamon
     1/2 ts Grated nutmeg
       1 c  Bread crumbs
 
   *Note: Grated cheeses can be any combination of mizithra, kefalotyri
   (hard ricotta) or Romano cheeses. In a large pot, boil the ziti in
   salted water until almost tender.  Drain thoroughly. In a large bowl,
   combine the macaroni, 1 1/2 cups of the grated cheeses, the butter,
   and 4 of the eggs, lightly beaten.
       Butter an 11″ x 15″ x 3″ baking pan, and in it layer half the
   macaroni mixture.  Separate 2 of the eggs and combine the 2 egg
   whites plus 1 more whole egg with the Saltsa Kima.  Spread it evenly
   over the macaroni in the pan and cover with the remaining macaroni.
   Meanwhile, combine the Saltsa Aspri with the 2 egg yolks and the
   spices. Pour over the macaroni, spreading it into the corners with a
   spatula. Sprinkle the top lightly with the remaining cheese and the
   bread crumbs. Bake in a 350 degree for 45 minutes or until a golden
   crust develops and the sauce bubbles. Remove from the oven and allow
   to stand for 15 minutes before cutting into squares. Serve on a warm
   platter. Note: Try this once using 1 1/2 pounds of ziti for an
   elegant pastitsio. A very rich recipe; you can safely reduce the meat
   sauce and Saltsa Aspri by one cup, if desired. From: “The Food of
   Greece” by Vilma Liacouras Chantiles.
  
   Typed for you by Karen Mintzias
 
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