Pastiche(Greek)

• 2 lb. hamburg
• 1 large onion
• 2 qt. milk
• 1/4 lb. butter (1 stick)
• 1/4 c. flour
• 1 tsp. cinnamon
• 1/2 tsp. salt and pepper
• 1 can (small) tomato sauce
• 1 lb. elbow macaroni
• 1 doz. eggs
• 3/4 to 1 lb. grated Romano cheese

1. Brown the hamburg.
2. Saute the onion and simmer together for a short time.
3. Add salt, pepper, cinnamon and tomato sauce.
4. Simmer about 20 minutes.
5. Cook the macaroni.
6. Strain macaroni and add a little butter to keep from sticking.
7. Melt butter.
8. Add flour and milk; heat.
9. Beat 12 eggs well and fold into milk.
10. Add the cheese. Add egg and milk mixture to macaroni.
11. Fold in.
12. Put layer of macaroni mixture on bottom of large 11 x 16-inch pan.
13. Add hamburg mixture on top and end with top layer.
14. Bake at 350u0b0 for 1/2 hour, then at 300u0b0 for 1/2 hour or golden on top.
15. Preparation time:
16. 30 minutes.
17. Total cooking time:
18. 1 hour.

hamburg, onion, milk, butter, flour, cinnamon, salt, tomato sauce, elbow macaroni, eggs, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1040865 (may not work)