Post by KathiPost by Melba's Jammin'The old goat died at 12:30 a.m. this morning, December 27, 2019. I had
a note from his daughter on behalf of George's wife Anne.
He was a knowledgeable food preserver who loved to share what he knows
about the subject -- or any other. It was my pleasure to be a guest in
the Shirley home when they lived in SW Louisiana.
He was a tough bird who served his country proudly in the United States
Navy and who prevailed over several mini strokes that ultimately took
their toll.
Keep Anne and George and their family in your prayers. His daughter
Merrie said he and the love of his life, "Miz Anne" observed their 59th
wedding anniversary yesterday. God rest his weary soul.
Barb
www.barbschaller.com, last update April 2013
It's been eons since I've posted in this group, but I check in every once in a while, particularly to check on George (you too Barb). I am SO very sorry to hear this. He was a special guy and so generous with his knowledge and recipes and gardening adventures. I think of him every time I pull out the canner (you too, Barb) or more importantly, make his moussaka recipe (entitled 'George Shirley's Moussaka Recipe" in my recipe book)
RIP George
Here is the recipe that he shared, I believe. Does it match what you
have?
MOUSSAKA MELITANES
1 1/2 kilos (3 lbs) eggplant (I use Ichiban eggplant that are
naturally sweet so don't need the salting and squeezing.)
1/2 kilo (1 lb) ground meat
2 medium size onions
1/2 kilo (1 lb) fresh tomatoes or a tablespoon of Tomato paste diluted
in a cup of cold water.
1 teaspoon sugar
1/2 cup dry white wine
1 stick cinnamon
olive oil for frying
4 eggs,
1/2 cup milk -
parsley
1 tablespoon butter (for ground meat)
1 cup grated cheese (Parmesan or other) (I have used both parmesan and
shredded mozzarella with success)
1 tablespoon breadcrumbs
Bechamel Sauce:
4 heaped tablespoons butter
5 heaped tablespoons flour - 2 cups milk
nutmeg - salt pepper
Slice the eggplant thickly sprinkle with salt leave on a platter
for1-2 hours
Rinse in cold water and squeeze a little, wipe dry. (see note above)
Heat some oil and fry eggplant with lid on pan until soft on both
sidesput into sieve and drain on thick paper boil ground meat, onions,
butter, in a cup of water. When water is absorbed let meat and onion
brown with the butter which is in the pan.
Add parsley and cinnamon,
salt and pepper
Pour wine over the mix and cover with lid - let wine be absorbed Add
tomato juice and sugar
Simmer until thick Discard stick of cinnamon If mixture is too greasy
add 1-2 tablespoons breadcrumbs
Grease large baking pan or pyrex dish layer eggplant in the pan
Sprinkle eggplant with grated cheese, spread half the meat mixture,
sprinkle with grated cheese, spread another layer of eggplant,
sprinkle with gratedcheese,
cover with third layer of eggplant.
Note: You can stop at this point if you intend to freeze the moussaka
for later use. I put the mix in an aluminum throwaway pan, freeze it,
then put in a vacuum seal bag and seal. If you do this then you do the
last part of the recipe once the moussaka is thawed. If you intend to
cook and eat then leave out this noted part.
Beat 2 egg yolks and 4 whites with 1/2 cup milk, Pour over the
pie.Make bechamel sauce: Heat butter and work in flour until smooth.
Add little by little the milk, nutmeg, and salt, stirring all the
while.
Cook until fairly thick. Beat remaining two egg yolks in the bechamel.
Add a handful of cheese. Pour over the pie.
Sprinkle generously with the remaining cheese and breadcrumbs and a
few dots of butter.
Bake for 45 minutes in a moderate oven (350F) until golden brown. Let
it cool a little and cut into squares before serving.