It’s easy to make vegetable dinners so attractive that everyone enjoys
them. Simply select vegetables which contrast in flavor, color and
texture. From each of the following choose—
1 green leafy vegetable (spinach or other greens, Brussels sprouts,
cabbage)
1 white vegetable (cauliflower, onions, white turnip, etc.)
1 yellow vegetable (carrots, squash, corn), Franco-American Spaghetti
1 red vegetable (beets, red cabbage)
TASTY OVEN DINNER
_Prepared in a jiffy_
12 small onions
¼ cup grated American cheese
8 sausages
1 can Franco-American Spaghetti
Parboil onions and arrange around edge of shallow, greased baking dish
or large glass pie plate. Sprinkle with grated cheese. Meanwhile
panbroil sausages till slightly browned. Mix with Franco-American
Spaghetti and turn into center of baking dish. Bake in moderately hot
oven (375° F.) till spaghetti is heated through and cheese is melted.
Serve with clover rolls and large fruit salads.
STUFFED CABBAGE
_Make this an oven dinner_
1 medium-sized cabbage
1 can Franco-American Spaghetti
3 tablespoons finely chopped green pepper
1 cup left-over meat (corned beef, ham), cut in pieces
1 teaspoon salt
⅛ teaspoon pepper
Cut away center leaves of cabbage, leaving thickness of 3 or 4 leaves
outside. Mix other ingredients, fill cabbage shell and fasten together
with toothpicks. Set on rack in covered roaster. Pour ½ inch boiling
water in bottom of pan, cover and bake in moderately hot oven (375° F.)
30 minutes. Brush with melted butter and serve on hot platter surrounded
by baby carrots which have been cooked in roaster around cabbage. For
dessert, serve spice cake with hot nutmeg or lemon sauce.
[Illustration: IMAGINE! SUCH DELICIOUS SPAGHETTI FOR 3¢ A PORTION!]
BEEF GOULASH
_This calls for “seconds”_
1 lb. round steak
2 tablespoons butter
⅛ teaspoon pepper
½ teaspoon salt
¾ teaspoon paprika
1 green pepper, chopped
1 can Franco-American Spaghetti, chopped
3 tablespoons flour
1 can Campbell’s Consommé expanded with 1 cup water
2 medium onions, sliced
Cut steak into 1-inch dice. Melt butter in pan over hot fire and brown
beef. Sprinkle with seasonings and add onion, cooking till yellow. Stir
in flour till smooth and add expanded Consommé and green pepper. Cover
and simmer about 45 minutes, till meat is three-quarters done. Add
Franco-American Spaghetti and cook 10 minutes longer. For dessert serve
Macaroon Trifle. (To make, line bottom of sherbet glasses with bananas
which have been dipped in lemon juice. Sprinkle with macaroon crumbs and
fill remaining part with boiled custard or any prepared vanilla
pudding.)
[Illustration: I NEVER COULD MAKE AS GOOD A SAUCE MYSELF AT HOME]