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7 med. potatoes
1 tbsp. olive oil
1 lg. onion, chopped
1 garlic clove, minced
1 to 1 1/2 lbs. ground beef
1 (6 oz.) can tomato paste
Saute (recipe follows)
1 tomato paste can of water
1/4 c. chopped parsley
1 tsp. crushed, dried mint
1/2 tsp. cinnamon
1 tsp. salt
1/4 tsp. pepper

Peel potatoes. Slice 1/8 inch thick. Place in a bowl of cold water. Heat oil in saucepan. Saute onion and garlic. Add meat. Brown until pink is gone. Drain off fat. Add tomato paste, water, spices, salt and pepper. Simmer, uncovered, 5 minutes. Butter a 3-quart oblong or similar baking dish. Drain potatoes. Arrange half the slices in bottom of buttered pan. Sprinkle lightly with salt and pepper. Pour half of sauce over all. Bake in 375 degree oven for 1 hour or until potatoes are tender and top is browned. Cut into squares. Serve with salad and a vegetable. Freeze in foil. Thaw and bake at 400 degrees about 20 minutes.


4 lg. eggs
1/4 c. butter
1/4 c. flour
2 c. milk
1/2 tsp. salt
Dash of pepper
1/2 c. grated Parmesan cheese

Beat eggs to a slight froth. Melt butter in heavy saucepan. Stir in flour. Cook 1 minute. Remove from heat. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil 1 minute. Remove from heat. Stir a small amount of sauce into beaten eggs. Stir mixture back into the saucepan. Blend in salt, pepper and cheese. 6-8 servings.
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