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Stage Food Take 3: Macaroni Loaf

January 21, 2011

So, for this play that takes place in the late 1960’s, I tried to make authentic food from the time period. Thankfully, I have a new collection of 1950s/60s cookbooks that were my grandmama’s, the set of 5 Favorite Recipes of Home Economics Teachers. (You can still buy this series brand new for $80.00 here!)

I found this terrific (for the purposes of the show) recipe for Macaroni Loaf that I doubled to make 4 tiny loaves and 1 large one for the Hoodhood family to eat onstage during Calvin Colleges upcoming production of The Wednesday Wars.

My camera is still down, but there’s really not much that photos would tell you except that Macaroni Loaf is not particularly photogenic.

I changed the original recipe–so here are my changes. Half it if you’re only doing a show that runs one weekend.

Macaroni Loaf

1 lb. macaroni, cooked

8 oz. cheese, grated

1/2 c. bread crumbs and/or cracker crumbs

1/4 C. chopped onion

1/4 C. chopped red pepper

1 T. dried parsley

1/2 C. melted butter

2 C. scalded milk

3 eggs

Mix everything together and bake in a loaf pan (or several, depending on size) until cooked through, about 1 hr. Feel slightly embarrassed that you made something called “macaroni loaf.”

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