Wednesday, April 19, 2017
Nebraska Statehood 150-Macaroni Loaf
I made two small changes to the recipe as I had yellow bell peppers to hand rather than pimentos, and I used dried onion as I couldn't imagine cutting open an onion for a whopping single teaspoon! They really didn't overdo onions and spices in the 60's.
Danny managed cooking most of this by himself, though I did help out lining the pan with parchment. I must admit, it smelled good baking away in the oven, and the boys really enjoyed it. I did not partake as all that cream, butter, and cheese would have had me suffering (not that I'm unwilling to suffer for cheese, but not cheap cheddar I bought for $3.00 a lb. I'm a bit of a snob that way).
Mrs. Dan Jones Jr's Macaroni Loaf
1 cup uncooked macaroni (I used bow-ties. In 1967 she probably used elbows)
1/4 cup butter
1 cup cream, scalded (I used heavy cream but I think 1/2 and 1/2 would be fine)
1 cup soft bread crumbs
1 teaspoon onion
1 teaspoon green pepper
1 tablespoon parsley
1 tablespoon pimento
3 eggs, beaten (I had large eggs)
1 cup grated cheese ( I used cheap cheddar)
Mushroom sauce to serve. There wasn't a recipe for the sauce but being 1967 I'm going to go out on a limb and guess it was condensed soup. I skipped it.
Cook macaroni. Add butter to cream and scald. Pour cream over breadcrumbs. Add remaining ingredients and pour into a loaf pan lined with oiled paper. Place in a pan of water and bake at 350 degrees F. for 1 hour or until set. Mine took about 40 minutes. The recipe doesn't mention it but if you plunge a butter knife into the centre and it comes out mostly clean. it is set. Too damp, and it will fall apart. Treat the loaf like a quiche.
Next time, I have my eye on a sponge cake recipe baked with sweet wine.