Macaroni Oyster Loaf Recipe
Ingredients
| Elbow macaroni | 1 Cup (16 tbs), uncooked | |
| Boiling salted water | ||
| Milk | 1 1/2 Cup (16 tbs) | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
| Soft bread crumbs | 1 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs) | |
| 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 | ||
| Eggs | 3 , Well beaten | |
| Oysters | 1 | |
| 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.
Chef
