Pastiso

By CathyRice

This is Papoo's famous recipe which all the Greeks in St. Louis wanted.
Chris was offered $10,000.00 for the recipe and she refused saying the restauranteur would make much more than that selling pastiso.

Ingredients

• Sauce:
• 2 onions
• 6 lbs ground chuck
• salt to taste
• catsup
• 2 cinnamon sticks
• 1 1/2 lbs long macaroni
• butter
• Parmesan cheese
• 1 1/2 sticks butter or margarine
• 2 c corn starch
• 1 gallon of milk
• Salt to taste
• 8 egg yolks
• 1/3 cup melted butter or margarine

Preparation

Step 1

Brown 2 onions.
Add 6 lbs ground chuck.
Add salt to taste (~1 tsp per pound)and a little catsup for color.
Brown in pot with 2 cinnamon sticks until brown. Drain off fat. Simmer for 30 minutes.

Boil long macaroni (1 1/2 lbs) in salted water until tender. Then blanch and drain.

To make sauce:
Melt butter and add cornstarch to make paste.
Add milk. Before milk boils, add 8 egg yolks.
Bring to boil. Should be the thickness of buttermilk.

To assemble:
Butter pans. Sprinkle with Parmesan cheese. Add macaroni to completely cover bottom. Sprinkle Parmesan cheese.
Add all the meat. Sprinkle Parmesan cheese.
Cover top with macaroni, but not as much as you put on the bottom. Sprinkle with Parmesan cheese and paprika. Pour the 1/3 c of melted butter over the top.

Bake at 375 until a desired color of brown ~ 45 minutes.
DO NOT CUT INTO SQUARES UNTIL COLD.

TASTES BEST WHEN PREPARED EITHER THE DAY BEFORE SERVING OR EARLY THE DAY OF SERVING.