Macaroni Oyster Loaf
|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)|
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.