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Macaroni Oyster Loaf Recipe
|Uncooked elbow macaroni||1 Cup (16 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Shredded cheddar cheese||1⁄4 Pound (1 Cup)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs) (4 Tablespoon)|
|Minced parsley||2 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Eggs||3 , well beaten|
|Pacific oysters||12 Ounce (1 Jar)|
|Watercress||1 (For Garnish)|
Serving size: Complete recipe
Calories 2096 Calories from Fat 1064
% Daily Value*
Total Fat 120 g184.2%
Saturated Fat 66.3 g331.3%
Trans Fat 0 g
Cholesterol 1080.9 mg
Sodium 1826.7 mg76.1%
Total Carbohydrates 145 g48.3%
Dietary Fiber 6.2 g24.9%
Sugars 25.7 g
Protein 105 g210.3%
Vitamin A 152.4% Vitamin C 114.6%
Calcium 144.1% Iron 145.9%
*Based on a 2000 Calorie diet
Heat milk and cheese until cheese melts; add crumbs, butter, chives, parsley, green pepper, lemon juice, Worcestershire, salt, dry mustard, pepper, and nutmeg.
Stir in beaten eggs and drained macaroni.
Turn half of mixture into a 9 by 5-inch buttered loaf pan and cover with oysters; top with the remaining macaroni mixture.
Bake in a moderately slow oven (325°) for 50 minutes, or until set and golden brown.
Unmold on a hot platter and garnish with sprigs of watercress.