Frankaroni Loaf & Cheese Custard Pie
1 pkg. (8 oz.)elbow macaroni
6 skinless frankfurters
1 cup soft bread crumbs
3/4 cup grated processed sharp cheese
1 cup milk
2 Tbsp. drained pickle relish
2 eggs, slightly beaten
1 can (8 oz.) tomato sauce
1/3 cup sliced stuffed olives
Cook macaroni in boiling salted water according to package directions. Rinse and drain. Cover frankfurters with boiling water. Cover; let stand 10 minutes and drain. Combine bread crumbs, next 4 ingredients and salt to taste; add cooked macaroni and toss lightly. Turn half of mixture into a greased 10 x 5 x 3 inch loaf pan. Arrange frankfurters on top; cover with remaining mixture. Bake in oven, 350°, 45 minutes. Heat tomato sauce; add olives. Unmold the loaf and cut in slices. Serve with tomato-olive sauce. Makes 8 servings.
1/2 lb sliced Swiss cheese
1 Tbsp. flour
1/2 tsp. salt
1/4 tsp. dry mustard
1 cup milk
1 cup light cream
2 Tbsp. melted butter or margarine
Set oven for moderately hot, 375°.
Cut cheese in 1/4 inch strips and place the bottom of a 9-inch pie pan. Combine eggs and next 6 ingredients; beat well with a rotary beater. Stir in butter. Pour over cheese. Bake 35 minutes, or until golden brown and puffy. If desired garnish with parsley and pimiento. Makes 4 to 6 servings.
©Copyright 1958 Tested Recipe Institute, Inc. New York. Published by – COOKINDEX- Division of H.S. Stuttman Co., Inc, New York.