Greek Macaroni

• 2 qt. water
• 2 tsp. salt
• 1/2 lb. macaroni
• 2 Tbsp. oleo
• 2 medium onions, minced
• 1 lb. ground chuck
• 2 (8 oz. size) cans tomato sauce
• 1 tsp. salt
• 3 eggs
• dash of salt and pepper
• 2 tsp. cinnamon
• 3 Tbsp. oleo
• 3 Tbsp. flour
• 2 1/2 c. milk

1. In a large saucepan, bring water and 2 teaspoons salt to a boil over high heat.
2. Add macaroni all at once.
3. Stir constantly. Cook as package directs until pasta is tender.
4. Drain.
5. Heat 2 tablespoons oleo in a 10-inch skillet. Add chopped onion and saute slowly until it turns golden.
6. Add meat.
7. Break up. Saute until it loses its red color.
8. Add tomato sauce, 1 teaspoon salt and 1 teaspoon cinnamon.
9. Simmer 20 minutes. Grease a 13 x 9 x 2-inch baking dish.
10. Add half the macaroni. Top with meat sauce, spreading evenly over macaroni.
11. Add remaining macaroni. Preheat oven to 350u0b0.
12. In
13. a medium saucepan, melt remaining 3 tablespoons oleo. Stir in flour. Remove from heat. Slowly stir in milk.
14. Beat until smooth. Simmer 5 minutes until thick.
15. Cool slightly.
16. In a medium bowl, beat eggs slightly with a wire whisk. Slowly add half of the hot cream sauce, beating constantly. Return mixture to remaining sauce in pan and beat until smooth. Season to taste.
17. Pour sauce over all. Bake 40 minutes.
18. Let stand 10 minutes.
19. Makes 6 to 8 servings.

water, salt, macaroni, oleo, onions, ground chuck, tomato sauce, salt, eggs, salt, cinnamon, oleo, flour, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1004774 (may not work)