Spaghetti Loaf

Name: Spaghetti Loaf
Yield: 50 slices 1 3/4" x 3" x 4 1/2"
Cuisine: null
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)

Yield: 50 slices 1 3/4" x 3" x 4 1/2"

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.