Hamilton Beach MealMaker Express 80200 - Manual (Page 77)

840052500 Filling pt*l 12/22/98 10 : 37 AM Page 77 C
Custard Bake
GmsK
SUBSTITUTION:
Substitute beef for lamb
and serve over pasta if
desired.
Nutritional Information
Per Serving
Serving Size: 1
Nutrient Per Serving
Calories 299
Total Fat 8g
Saturated Fat 3q
Cholesterol 74 mg
Sodium 1,143 mg
Carbohydrates 43g
Dietary Fiber 2g
Protein 14g
PREP: 10 min.
COOK: 30 min.
'/i pound ground lamb
1 small onion, chopped
1 clove garlic, crushed
teaspoon salt
teaspoon cinnamon (optional)
cup finely chopped eggplant
cup tomato sauce
(1.2 ounce) envelope white sauce mix
'h cup milk
2 eggs
tablespoons grated Parmesan cheese
recipe Pita Bread, warmed (page 35)
Preheat the Griddle to high.
1
'/4
1
1
1
3
1
Cook the meat until it begins to brown about
2 minutes.
Add the onions, garlic, salt, and cinnamon. Stir
and cook for 3 minutes.
Move the meat to one side of the Griddle. Add
the eggplant and cook 3 minutes, or until the
eggplant is limp.
Stir the contents of the Griddle. Add the tomato
sauce and simmer 2 minutes.
Combine the white sauce mix, milk, and eggs
and pour it carefully and slowly over the meat.
Cut through to allow some of the liquid to reach
down into the meat. The majority of the sauce
should remain on top of the meat to form a
custard layer. Turn the Griddle temperature to
medium. Cook for 10 minutes. Cover and cook
for 5 more minutes or until the custard is set.
Uncover. Turn the Griddle to off and allow
to cool for 5 minutes before spooning the
casserole into the pitas.
Makes: 8
Main Dish - Btaf/Lamb 77