Frankfurter Macaroni Salad Loaf
Serves: 6
  • 1 cup milk
  • 1 envelope plain unflavored gelatin
  • 1 egg, slightly beaten
  • 4 cups cooked macaroni
  • ½ cup mayonnaise
  • 2 tsp. prepared mustard
  • 1 tsp salt
  • Dash Tabasco
  • 1 cup grated process American cheese
  • 4½ frankfurters
  1. Put milk in top part of double boiler. Sprinkle with gelatin and let stand 5 mins. Add egg, and put over boiling water. Cook, stirring constantly, until slightly thickened and mixture coats spoon. Remove from heat and add remaining ingredients, except frankfurters.
  2. Pack half of mixture into oiled 9x5x3 inch loaf pan. Put 3 frankfurters lengthwise about ¾ inch apart at one end of mixture. Cut remaining whole frankfurter in half crosswise. Use these halves and remaining half frankfurter to fill other end of loaf. Cover with remaining macaroni mixture and pack down. Chill until firm.
Recipe by The Mid-Century Menu at