February 5, 2015

Preparing dinner for 50 for a Wild Wednesday Church dinner can be a challenge, but I think about what I would want to eat, ease of preparation, ease of serving and give consideration to cost. Pastichio is a Greek dish that has hints of lasagna and macaroni and cheese. It is relatively inexpensive, easy to prepare, serve, and it’s delicious! It was perfect comfort casserole food for a crowd on a snowy evening.

This recipe comes from a cookbook my in-laws gifted to me at Christmas in 1993. It’s titled Bountiful Ohio, (c 1993) by James Hope and Susan Failor (Gabriel’s Horn Publishing Co., Bowling Green, OH). The book has great stories of Ohioan’s and food history. The Ethnic section is my favorite with two recipes that I use regularly; the Pastichio and the Cincinnati Chili (I will be sure to include this recipe in the blog too!).

The Pastichio was a hit last night and those who were familiar with the dish said they thought it was too complicated to make. It is a process putting it together but there are really just three components: a cream sauce, a meat mixture and a macaroni with parmesan cheese and egg mixture. It can be made ahead by a day, or frozen and baked later. The ingredient list is really not too lengthy.
I made the cream sauce and the meat mixture a day ahead, then cooked the macaroni and put the casseroles together just before baking at church. I cook the beef and onions separately as I prefer to drain the fat off the ground beef before adding it to the onions and butter mixture. When you make the white sauce, be sure you cook the flour and butter until it turns a golden brown. If the flour does not “cook” enough, the sauce will taste gummy or just like raw flour. Be sure to wait until the sauce has cooled before adding the eggs (about 10 minutes and stir to help it cool). Otherwise you will have scrambled eggs in your sauce! Also, I don’t typically bake the dish for 10 minutes before toppng with the cream sauce. I just pour it on and bake for 40 to 45 minutes.

Pastichio

Serves 8 to 10.

Preparation time 1 1/2 hours

Ingredients

 

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Cream Sauce

6 Tbs butter
3/4 cup flour
4 cups (1 quart) hot milk
2 tsp salt
3 eggs, slightly beaten

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Meat Mixture

2 medium onions, chopped
1/4 cup butter
2 pounds lean ground beef
3/4 cup water
2 Tbs tomato paste
dash of cinnamon
salt
pepper
1 pound elbow macaroni, cooked and drained
3 eggs slightly beaten
3 cups (12 oz.) freshly grated parmesan cheese
2 Tbs butter

Instructions

In medium saucepan, melt buter; add flour, cook until mixture is golden brown, stirring constantly. Gradually stir in hot milk, continually stirring until sauce is smooth and thickened. Add salt, set aside. When partially cool, add eggs.

Preheat oven to 350′. In large kettle, cook onions in butter until tender. Add meat and cook until browned. Add water, tomato paste, cinnamon, salt and pepper to taste. Bring to a boil then reduce heat to simmer, uncovered for 45 minutes.

In large bowl, combine macaroni and eggs. Add half of the cheese and mix well. Turn half of the macaroni mixture into a lightly greased 13 x 9 baking dish. Top with meat mixture, then half of remaining cheese. Top with remaining macaroni; bake 10 minutes. Pour cream sauce over top and sprinkle with remaining cheese. Dot with butter and bake an additional 30 minutes until bubbly and well brown

Notes