¾ lb. chopped beef
¾ teaspoon salt
⅛ teaspoon pepper
2 tablespoons butter
1 can Campbell’s Cream of Mushroom Soup
1 can Franco-American Spaghetti
Add seasonings to meat. Melt butter in hot frying pan and brown meat.
Add mushroom soup, without the addition of water, and Franco-American
Spaghetti, mixing well. Cover and cook over low flame till heated
through. Serve with Brussels sprouts; apricot whip for dessert.
POACHED EGGS IN SPAGHETTI NESTS
_Children love this delicious, healthful luncheon_
1 green pepper, diced and parboiled
4 eggs
2 cans Franco-American Spaghetti
Salt and pepper
Mix green pepper with spaghetti and heat in saucepan. Poach the eggs. On
each hot luncheon plate make a nest with a quarter of the spaghetti.
Place egg in center, sprinkle with salt and pepper and garnish with
parsley. A tempting dish for Sunday night supper, too, and easy as can
be to prepare. Serve with mixed fresh vegetable salad; fresh berries or
preserved fruit and cookies for dessert.
RUSSIAN STEAK
_Tender and tasty_
¾ lb. chopped beef
1 can Franco-American can Spaghetti
2 teaspoons salt
¼ lb. mushrooms, cut fine
1 egg, slightly beaten
2 cups shredded carrots
2 cups boiling water
2 teaspoons Worcestershire sauce
Chop Franco-American Spaghetti fine, mix with chopped beef, ½ teaspoon
salt, slightly beaten egg and shape into 12 small cakes. Dust with flour
on each side. Cut mushrooms fine and brown in hot fat in a heavy frying
pan. Brown meat cakes. Add boiling water, 1½ teaspoons salt and shredded
carrots. Cover and simmer 20 minutes. Add Worcestershire sauce and
simmer 10 minutes more. Serve with vegetables over meat cakes and a
green salad. Preserved figs and cookies for dessert.
[Illustration: GEE, MOM, YOU SURE ARE A SWELL COOK]
SPAGHETTI RING with VEGETABLES and COLD CUTS
_A tempting “company” dinner_
2 cans Franco-American Spaghetti
1 pimiento, chopped
2 tablespoons green pepper, chopped
¾ teaspoon salt
3 eggs, slightly beaten
Mix all ingredients well and turn into greased ring mold. Put brown
paper into shallow pan, add hot water and place ring mold in it. Bake 50
minutes in moderate oven (375° F.), or until firm. Unmold on serving
dish or chop plate and fill center with buttered vegetables (as string
beans, diced beets or chopped spinach). If desired, surround ring with
overlapping slices of cold meat (ham, liverwurst, beef or lamb).
Strawberry or pineapple sundae for dessert.
[Illustration: CAN WE HAVE THAT SWELL FRANCO-AMERICAN SPAGHETTI FOR
LUNCH?]
SAVORY LUNCH CASSEROLE
_A favorite with children or grown-ups_
3 slices bacon, chopped
2 cans Franco-American Spaghetti
½ teaspoon salt
1½ cups cooked lima beans
¼ cup grated American cheese
¼ cup buttered bread crumbs
Cook bacon till crisp and add to spaghetti. Add salt to lima beans.
Alternate layers of spaghetti and lima beans till all are used. Mix
grated cheese with buttered bread crumbs and sprinkle over top. Bake in
moderately hot oven (375° F.) for 30 minutes, till cheese is melted.
Serve with a green salad; fresh fruit cup and cookies for dessert.
SPAGHETTI MEAT LOAF
_A thrifty favorite_
1½ lbs. chopped beef
2 tablespoons melted fat
1¾ teaspoons salt
⅛ teaspoon pepper
½ teaspoon sage
1 onion, minced
1 egg, slightly beaten
1 can Franco-American Spaghetti, chopped fine
Mix meat and fat with seasonings. Add chopped spaghetti and slightly
beaten egg, mixing well. Shape into a loaf and bake in greased baking
pan in moderate oven (350° F.) for 50 minutes. If desired, thicken
juices in pan with flour and add hot water to make a gravy. Delicious
with spinach and creamed carrots. For dessert, bake a plain cake at same
time as meat loaf and serve with hot fruit or butterscotch sauce.
BACON SCALLOP
_An easy way to make a tasty dinner_
8 slices Canadian bacon
1 can Franco-American Spaghetti
1 can Campbell’s Pepper Pot Soup
¼ cup hot water
Buttered bread crumbs
Panbroil Canadian bacon slightly. Mix hot water with soup and add to
spaghetti. In shallow, greased baking dish put alternate layers of
spaghetti mixture and bacon. Cover with buttered crumbs and bake in
moderately hot oven (375° F.) about 30 minutes, till heated through and
browned on top. Delicious served with buttered green cabbage, pickled
beets and banana-gingerbread shortcake for dessert.
[Illustration: I’VE FOUND THE WAY TO KEEP FOOD BILLS DOWN—YET SERVE
MEALS WE ENJOY]
CASSEROLE OF VEAL
_A tempting dish for cool days_
1 slice salt pork
2 lbs. breast of veal
1 teaspoon salt
1 can Franco-American Spaghetti sauce
6 small cooked carrots
1 cup cooked green peas or string beans
1 teaspoon Worcestershire sauce
Buttered bread crumbs
[Illustration: SURE, BOB, BRING HIM HOME. WE’LL HAVE
FRANCO-AMERICAN]
Dice the salt pork and melt out the fat. Cut up veal and sear in hot
fat. Add salt and hot water to cover. Simmer, closely covered, for one
hour. Chop spaghetti and mix with vegetables and veal. Put in greased
casserole. Thicken 1 cup of the meat stock with 2 tablespoons of flour;
add Worcestershire sauce. Pour over other ingredients. Cover with
buttered bread crumbs and bake in moderate oven (350° F.) for half an
hour, till dish is heated through and crumbs are browned.
TEMPTING FRIDAY LOAF
_A grand emergency dish, too_
1 can Franco-American Spaghetti
2 cups red salmon, flaked
2 eggs, slightly beaten
1 tablespoon parsley, chopped
¾ teaspoon salt
⅛ teaspoon pepper
2 tablespoons melted butter
Chop spaghetti and mix well with other ingredients. Pack in greased loaf
pan and bake in moderately hot oven (375° F.) for 30 minutes. Serve with
beet greens and buttered parsnips. Cup cakes may be baked at same time
as loaf and served with hot nutmeg or fruit sauce.
SPANISH SPAGHETTI
_Tastes as good as it looks!_
3 tablespoons fat
1 medium-sized onion, minced
¾ lb. hamburger
1 cup celery, cut fine
2 tablespoons pimiento, chopped
1 green pepper, chopped
1¼ teaspoons salt
1 teaspoon paprika
1⅓ cups hot water
1 can Franco-American Spaghetti
Cook onion in fat till yellow. Add hamburger and brown. Mix with green
pepper, pimiento, seasonings, celery and water. Cook 15 minutes. Add
Franco-American Spaghetti and cook 10 minutes more. Serve with sliced
buttered carrots; baked red cinnamon apples for dessert.
FRANCO-AMERICAN OMELET
_New and different_
3 eggs
¾ teaspoon salt
⅛ teaspoon pepper
1 tablespoon chopped parsley
1 can Franco-American Spaghetti, chopped
1 tablespoon butter
Separate yolks and whites. Add seasonings to yolks, beating till thick
and lemon colored. Chop Franco-American Spaghetti and mix with egg
yolks. Beat whites till stiff, but not dry, and fold into first mixture
till well blended. Heat omelet pan and butter bottom and sides. Spread
omelet evenly, cooking over low heat till delicately browned and puffy.
Set in oven a few minutes to dry off top. Fold and turn on hot platter.
Serve with salad greens, and fruit gelatine with whipped cream for
dessert.
[Illustration: SAY, THIS IS WHAT I CALL A MILLIONAIRE’S DISH!]