Spaghetti Loaf
Ingredients
- 3 1/2 quart spaghetti, broken in 2 inches pieces (3 1/2 pounds)
- 4 cloves garlic, if desired
- 14 eggs
- 5 teaspoon salt
- pepper
- 1/2 cup grated onion
- 2 3/4 quart evaporated milk
- 3 1/2 pound American cheese
- 2 cup finely cut parsley, (may be omitted)
Directions
- Boil spaghetti until tender in boiling, salted water to which garlic has been added.
- Drain and rinse.
- Melt cheese in the milk over boiling water.
- Beat eggs.
- Add salt, pepper, onion, spaghetti, parsley, then the cheese sauce, stirring rapidly to prevent hot sauce from cooking eggs.
- Pour into greased loaf pans.
- Bake in a moderate oven (350f) one hour.
- A sharper cheese may be used if desired.
Other Information
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Ingredients: spaghetti, garlic, egg, salt, pepper, onion, evaporated milk, cheese, parsley
See Also
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Source: Pennsylvania Dutch Cooking (1960-01-01)
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Ingredients: potato, salt, butter, onion, parsley, pepper, cream, egg, corn meal
Equipment: measuring cups, measuring spoons, stove, pot, knife
New:
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Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
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Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
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Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
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Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove