Tuesday, February 07th 2012

Maschi Recipe

2 lbs. ground beef
1 tsp. Salt
1/2 tsp. Pepper
2 cloves garlic, minced
4 tablespoons chopped fresh dill or 1 tsp. dried dill
2 tablespoons cooking oil
1 cup cooked rice
8 large tomatoes

Heat oil in a frying pan and add meat. Break up and brown meat then add salt, pepper, and garlic. When meat is cooked and juices have evaporated, mix in rice and dill.

Cut a slit in 8 large tomatoes halfway across the center. Squeeze the tomatoes at the sides to great a gap at the sliced area. Scoop out all the flesh from inside of tomatoes with a spoon. Refill tomato with beef mixture and close the tomato.

Melt 2 tablesoons each of butter and oil in a frying pan. Saute the tomatoes carefully, rolling them gently until they become dark red on all sides. Remove the tomatoes with the oil and place in a casserole just large enough to hold tomatoes.

Prepare the following sauce:

Combine: 2 6-oz. Cans tomato paste thinned with
2 6 oz. Cans water
1/2 tsp. Salt
1 tsp. Cinnamon
1 tsp. Garlic powder.

Simmer the tomatoes gently over low flame for 10 to 15 minutes until sauce is cooked.

Remove carefully to a 15-inch round platter.

Surround with raw tomatoes cut in thick slices.

Top each slice with green olives