Recipes
If you love Italian food...
you'll love the recipes Mary Ann Esposito shares on her web site…
www.ciaoitalia.com/recipe.html
George Logiotatos’ Moussaka
- 4 medium size eggplants
- 4 tbsp. tomato paste
- 8 zucchini
- 1/2 tsp. cinnamon
- 10 potatoes, sliced
- 1/2 tsp. ground cloves
- 3 lbs. ground beef
- Salt and pepper to taste
- 1 medium onion, chopped
- Grated Romano cheese
Put the medium chopped onion in a skillet with about 1 tsp. olive oil and cook until
caramelized.
Add ground beef and brown completely.
Add cinnamon, ground cloves, tomato paste, salt and pepper.
Cook until all ingredients are mixed completely and remove from stove and let drain.
Slice the eggplant and zucchini to the size of a slice of cheese, cook on a cookie sheet
in a 350 degree oven for about 15 minutes or until eggplant and zucchini are soft and
pliable.
Take the potatoes and fry in a skillet or deep fryer until golden brown.
Place on paper towel to drain. Grease the bottom of a casserole and place the potatoes so
as to cover the bottom of the pan.
Dust with Romano cheese.
Next layer the eggplant, ground beef and zucchini, covering each with a dusting of cheese.
Moussaka Cream Topping
- 1 lb. butter or margarine
- 4 cups flour
- 8 qts. milk
Place milk in large pan over high heat until almost scalded.
In a separate saucepan melt butter and add flour.
Mix completely.
Slowly add milk a cup at a time, whipping each cup into the mixture before adding more.
The final mixture should be creamy and smooth.
Pour evenly over casserole and dust again with Romano cheese.
Bake in a 425 degree oven for 45 minutes to an hour or until top is a golden brown.
Cut and serve.
RUM...THE TROPICAL SPIRIT
by Linda Robinson
Rum is a versatile spirit which may be served in a variety of ways. You can drink it
warm with tea, coffee or hot water, cold with carbonated beverages, frozen with fresh
fruits and fruit juices, or straight up in a snifter.
Rum has a long, humorous and interesting history, full of tales of swashbucking pirates
and rum runners during prohibition. New England also has a part in the history of rum. Rum
was produced here and many New England shipping families were involved in the trade of
rum.
The distillation of rum must occur wherever the sugarcane is produced. Thus any country
which produces sugarcane can distill rum. However, rum is produce mainly in the
region of the Caribbean Sea.
The rum label must carry the name of the locality from which it comes: Jamaican, Puerto
Rican, Demeraran, Batavia Arak rum, etc., rather than labeling the type of rum: light,
dark, or amber.
Rum’s popularity has soared in the United States in the last few years. Many
people have found it to be quite pleasing in numerous cocktails. We hope you’ll enjoy
it’s unique flavor in these recipes… Cheers!
Hot Toddy
Take a slice of orange and rub it around the rim of a mug, then dip the rim into a
sugar bowl. Add one ounce of rum, then fill the glass with hot water. Put in a cinnamon
stick and a slice of lemon and a few cloves.
Frozen Fruit Flavored Daiquiri
- Juice of half a lime or 1/2 oz. lime juice
- 1 oz. Rum
- 2 oz. Lemon Mix
- 1/3 cup of desired Fresh Fruit
- Shaved Ice
- Blend for one minute
- Pina Colada
- 1 oz. Rum
- 3 oz. Cream of Coconut
- 3oz. Pineapple Juice
- Shaved Ice
Blend for one minute |
