1 can Franco-American Spaghetti
1 cup ground left-over meat (beef, corned beef, ham)
½ teaspoon salt
¼ teaspoon paprika
1 tablespoon parsley, chopped fine
2 eggs, slightly beaten
Chop Franco-American Spaghetti and mix thoroughly with other
ingredients. Fill buttered custard cups three-fourths full. Place layer
of brown paper over bottom of shallow pan and fill with hot water. Put
in custard cups and bake in moderate oven (350° F.) for 30 minutes.
Serve on hot platter garnished with parsley. Delicious with buttered
turnips and a green salad; cherry upside-down cake for dessert.
HEARTY SOUP DINNER
_Makes a hit on frosty fall days_
2 large onions
2¾ cups water
1 can Franco-American Spaghetti
¾ teaspoon salt
2 cans Campbell’s Beef Soup
Parmesan cheese
Slice onions and cook in boiling salted water for 10 minutes. Chop
Franco-American Spaghetti a little and add with soup to onions. Bring to
a boil and serve at once in soup plates with Parmesan cheese and
crackers. Try large fruit salads or cup-cakes with chocolate sauce for
dessert.
OYSTER CASSEROLE DE LUXE
_Grand for Friday or any day_
2 tablespoons butter
2 tablespoons flour
¾ teaspoon salt
⅛ teaspoon pepper
1 tablespoon chopped parsley
½ cup milk (about)
1½ dozen oysters
1 can Franco-American Spaghetti
Buttered bread crumbs
Melt butter in saucepan and blend with flour and salt till smooth. Pour
oyster liquor in cup and add milk to make ¾ cup. Add gradually to flour
mixture, stirring constantly till smooth and slightly thick. Add
parsley.
In a greased baking dish place a layer of spaghetti, dot with oysters
and cover with white sauce. Repeat till all ingredients are used, ending
with white sauce. Cover with buttered bread crumbs and bake in a
moderately hot oven (375° F.) for 20 minutes, till heated through and
browned on top. Serve with squash and spinach; fresh fruit tarts for
dessert.
[Illustration: FRANCO-AMERICAN CERTAINLY HELPS WHEN YOU’RE ON A
BUDGET]
CHICKEN ROYAL*
_Fit for a king!_
2 cans Franco-American Spaghetti
1 cup stuffed olives, sliced
¾ teaspoon salt
⅛ teaspoon pepper
½ teaspoon paprika
2½ cups of chicken meat
2 tablespoons butter
Buttered bread crumbs
To spaghetti, add stuffed olives and seasonings. Arrange a layer of
mixture in bottom of greased baking dish. Spread all the chicken over
this and dot with butter. Cover with remaining spaghetti and sprinkle
with buttered crumbs. Bake in moderately hot oven (375° F.) for 30
minutes or till crumbs are browned. Garnish with slices of hard-boiled
egg, if desired, and sprinkle with paprika. Serve with cheese sticks and
a green salad. Serves 6. Grand for Sunday night supper.
[Illustration: OH, DEAR, LATE AGAIN. THANK GOODNESS FOR
FRANCO-AMERICAN]
SPAGHETTI WITH FRIZZLED BEEF
_A tempting, jiffy dinner on your “afternoon out”_
¾ cup dried beef
2 tablespoons butter
1 can Franco-American Spaghetti
Pick dried beef into small pieces. If it is very salty, freshen 10
minutes in cold water and drain well. Melt butter in hot frying pan and
frizzle beef till slightly browned. Add Franco-American Spaghetti and
mix. Cook over low flame till heated through. Serve with buttered baby
beets and cole slaw, with boiled custard over sliced peaches for
dessert.
CRISPY MEAT PATTIES
_An easy way to make tempting croquettes_
½ cup bread crumbs
1 cup chopped, cooked vegetables (carrots, beets, peas)
1 teaspoon Worcestershire sauce
¾ teaspoon salt
1 cup ground left-over meat
1 egg, slightly beaten with 1½ tablespoons cold water
1 can Franco-American Spaghetti
Chop Franco-American Spaghetti fine and mix with vegetables,
Worcestershire, salt and ground meat. Shape into cakes, dip in bread
crumbs, then in beaten egg and again in crumbs. Chill 20 minutes in
refrigerator. Sauté in hot fat (375° F.) 1 inch deep in a heavy frying
pan until brown on each side. Drain on absorbent paper. Serve with
cucumber salad; strawberries or sliced pineapple for dessert.
THRIFTY MEAT SCALLOP
_Delicious made with left-over ham, corned beef, pot-roast_
2 cans Franco-American Spaghetti
1½ cups left-over meat
¾ teaspoon salt
⅛ teaspoon pepper
Buttered bread crumbs
Chop Franco-American Spaghetti a little. Grind meat and add seasonings.
Arrange in alternate layers in shallow, greased baking dish, finishing
with spaghetti. Cover with buttered crumbs. Bake in moderately hot oven
(375° F.), till scallop is heated through and crumbs are slightly
browned (20 minutes). Excellent with fried apple rings. Serve prune whip
for dessert.
[Illustration: THIS FRANCO-AMERICAN SPAGHETTI CERTAINLY SAVES LOTS
OF TIME AND TROUBLE]
LIVER EN CASSEROLE
_A tempting meal in one dish_
¾ lb. beef liver
Seasoned flour
4 tablespoons butter
2 tablespoons flour
1 cup boiling water
¾ teaspoon salt
⅛ teaspoon pepper
1 can Franco-American Spaghetti
1½ cups cooked string beans
2 tablespoons chopped pimiento
Buttered crumbs
Wipe off liver with a damp cloth and cut in small pieces. Dip in flour
seasoned with salt and pepper. Melt 3 tablespoons butter in hot frying
pan and panbroil liver 3 minutes, turning once. Remove from pan and mix
with Franco-American Spaghetti and string beans.
Add remaining butter to frying pan and blend with flour till smooth. Add
boiling water gradually, stirring till smooth and thickened. Add to
liver mixture and put in greased casserole. Cover with buttered crumbs
and bake in moderate oven (350° F.) about 30 minutes, till heated
through and browned on top. Serve pineapple upside-down cake for
dessert.
[Illustration: GEE MOM, THIS SPAGHETTI CERTAINLY TASTES SWELL!]