Macaroni Loaf With Crèole Shrimp Sauce

Ingredients

MACARONI LOAF

• 1 cup uncooked elbow macaroni
• salt
• 1 cup half-and-half
• 1 cup soft breadcrumbs
• 1 small onion, minced
• 1 cup cheddar cheese, shredded
• 3 eggs, slightly beaten
• 1 teaspoon seasoning salt
• 1/4 teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• 1/4 cup chopped parsley

CREOLE SHRIMP SAUCE

• 2 tablespoons green peppers, minced
• 2 tablespoons onions, minced
• 2 tablespoons celery, minced
• 2 tablespoons parsley
• 1 tablespoon butter
• 1 tablespoon cornstarch

• 1 (8 1/4 ounce) can stewed tomatoes, crushed
• 1 vegetable bouillon cube
• 1/4 cup water

• 1 (2 ounce) can baby shrimp, drained

Directions

1. 1

   Cook macaroni in boiling salted water for 10 minutes or until tender. Drain. Set aside.

2. 2

   Scald half-and-half and pour over bread crumbs. Add onion, cheese, eggs, seasoned salt and pepper, Worcestershire sauce and parsley. Stir in macaroni. Turn into a well-greased 7 1/2 x3 1/2 loaf pan.

3. 3

   Set in roasting pan or other deep pan. Add hot water to a depth of 1 inch.

4. 4

   Bake at 350° for 45 minutes or until firm and golden brown.

5. 5

   Turn out onto platter, if desired turn right side up. Garnish with parsley and pass the sauce.

6. 6

   CREOLE SAUCE: In a small saucepan, sauté first 4 ingredients in the butter until tender. Stir in rest of ingredients and bring to a boil. Cook, stirring, until thickened. Add shrimp if used.