*  Exported from  MasterCook  *
 
                         Potato-Moussaka Casserole
 
 Recipe By     :
 Serving Size  : 4    Preparation Time :20:00
 Categories    : Lamb
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      medium        red skin potatoes (4 oz ea)
                         water
    8      ounces        lean ground lamb
    1      medium        onion -- chopped fine
      1/2  cup           quick-cooking barley
    1      can           (15 oz) tomato sauce
      1/2  teaspoon      dried oregano
      1/2  teaspoon      pepper
      1/4  teaspoon      ground cinnamon
    1      cup           milk
    3                    eggs
      1/4  teaspoon      salt
      1/4  cup           grated parmesan cheese
 
 1. Heat oven to 400F. Grease an 8-inch square baking dish or other
 2-quart baking dish.
 
 2. Prick potatoes with fork.  Cook until tender, either in 2 inches of
 boiling water in a tightly
  covered saucepan 10-12 minutes (OR in a covered microwave-safe bowl
 with 2 tablespoons
 water 5-7 minutes on high, rearranging potatoes once) until tender. When
 cool enough to
 handle, cut in 1/2 inch thick slices.
 
 3. Meanwhile cook lamb and onion in a large nonstick skillet over medium
 heat 5 minutes, stirring
 to break up meat, until no longer pink. Add 1 cup water, the barley, 1
 cup of the tomato sauce, the
 oregano, 1/4 teaspoon pepper and the cinnamon. Bring to a boil; reduce
 heat to low.  Cover and
 simmer 12 minutes stirring occasionally, until barley is tender.
 
 4. In a 2 cup glass measure, whisk milk, eggs, salt and remaining 1/4
 teaspoon pepper until blended.
 
 5. Place 1/2 the potato slices in a single layer on bottom of prepared
 dish ( Potatoes will not cover entire
 surface). Spoon on lamb mixture; top with remaining potatoes.  Pour milk
 mixture evenly over top. Sprinkle
 with cheese.
 
 6. Bake 35 minutes of until a knife inserted in center comes out clean,
 and top is lightly browned. Let stand 5 minutes before serving.
 
 7. Heat remaining tomato sauce in microwave or small saucepan. Spoon
 some
 on each serving.
 
 Per serving:
 483 cal, 24 g protein, 49 g carb, 21 g fat, 213 chol, 992 mg sodium
 
 Exchanges:
 2 starch, 3 veg, 1 1/2 med-fat meat, 2 1/2 fat.
 
 Mastercook formatted by Martha Hicks 1/99.
 
 
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