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Trudy McNall

Trudy McNall

Friday, May 1, 2015

May 1, 1956 Macaroni Frankfurter Loaf, Crunchy Torte

Macaroni Frankfurter Loaf

1 pkg. (8 pz.) Bravo Elbow Macaroni, 60 Second or Plain
3 T. butter
3 T. flour
2 t. salt
1 c. milk
2 eggs, well beaten
2 c. Cheddar cheese
1 t. dry mustard
8 frankfurters

Cook macaroni as directed on package. Melt butter, add flour and salt. Add milk stirring constantly until mixture is very thick. Add eggs quickly and beat well, remove from heat, add cheese and mustard, stir until cheese is melted. Combine macaroni with cheese sauce. Put a layer of macaroni in bottom of greased loaf pan, place 4 frankfurters on top of the mixture, lengthwise of pan. Add another layer of macaroni, remainder of frankfurters and top with another layer of macaroni mixture. Bake at 375 degrees for 45 minutes. Serves 6. Garnish with parsley and tomato wedges or slices.


Crunchy Torte

1 c. graham cracker crumbs]
1/2 c. chopped moist shredded coconut
1/2 c. chopped nuts
4 egg whites
1/8 t. salt
1 t. vanilla
1 c. sugar
1 pt. vanilla ice cream or 1/2 pt heavy cream, whipped

Combine graham cracker crumbs, coconut and nuts. Beat egg whites with salt until stiff. Add vanilla and sugar gradually beating until eggs form stiff peaks. Fold graham cracker mixture into egg-white mixture. Spreadinto well buttered 9" pie plate. Bake at 375 degrees for 30 minutes. Cool. Cut into wedges and serve with ice cream or whipped cream. Serves 6 to 8.

Note: Bake Torte with Macaroni loaf.

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