Macaroni Oyster Loaf Recipe
Ingredients
1 cup uncooked elbow macaroni
Boiling salted water
1 1/2 cups milk
1 cup (1/4 pound) shredded Cheddar cheese
1 cup soft bread crumbs
1/4 cup (4 tablespoons) butter
2 tablespoons each minced chives, parsley, and green pepper
1 teaspoon each lemon juice and Worcestershire
1/2 teaspoon each salt and dry mustard
1/8 teaspoon each black pepper and nutmeg
3 eggs, well beaten
1 jar (12 oz.) fresh small Pacific oysters
Watercress for garnish
Directions
Cook macaroni in boiling salted water until tender; drain.
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.
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.
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