Corned Beef Macaroni Loaf

Here’s a menu that features a hearty baked macaroni loaf.

For convenience prepare, but do not bake, the macaroni loaf early in the morning. Cover the loaf and refrigerate it until about 1¼ hours before dinner time. Then, take it from the refrigerator, uncover and bake as directed increasing the baking time slightly.

While the loaf bakes, prepare the coleslaw—add bits of chopped red and green sweet peppers for color. Warm frozen corn muffins during the last 15 minutes of baking time for the macaroni loaf and cook a green vegetable – watercress.

Serve papaya-pineapple fruit cup as a dessert and coffee for beverage.

• 8 oz. enriched elbow macaroni
• 2 eggs, beaten
• 1 can (8 oz.) tomato sauce
• ½ cup chopped onion
• 1 tsp. Worcestershire sauce
• 1 tsp. salt
• 1 can (12 oz.) corned beef, crumbled
• 1 cup dairy sour cream (or 1 cup yogurt)
• 1 tbsp. prepared horseradish
• 1 tbsp. prepared mustard

Grease a 4½ x 8½ inch loaf pan. Preheat oven to 350 degrees F. Cook macaroni in boiling, salted water until tender, yet firm, 5 to 7 minutes; drain. Meanwhile, in large mixing bowl blend eggs, tomato sauce, onion, Worcestershire sauce, salt and corned beef. Fold in macaroni. Turn into pan. Bake until set, about 1 hour. Meanwhile, prepare sauce. In small saucepan blend sour cream, horseradish and mustard. Warm over very low heat, stirring constantly, until hot; do not boil. Cover and keep warm. Loosen loaf from sides of pan and unmold onto platter. Serve immediately with mustard-sour cream sauce. Serves 4 to 6.