1 can Franco-American Spaghetti
1 egg, beaten
1½ cups flaked tuna fish
¾ teaspoon salt
⅛ teaspoon pepper
½ cup water
½ cup bread crumbs
1 tablespoon butter
1 egg, slightly beaten with 1½ tablespoons cold water
1 can Campbell’s Cream of Mushroom Soup
2 tablespoons chopped pimiento
Chop spaghetti fine. Mix with beaten egg, flaked tuna fish, salt and
pepper. Shape into cakes and dip in crumbs, then in egg and again in
crumbs. Chill in refrigerator 20 minutes. Fry in hot fat (375° F.) 1
inch deep in heavy frying pan. Drain on absorbent paper. For sauce add
water to Campbell’s Cream of Mushroom Soup and heat with butter and
pimientos. Serve hot with tuna cakes.
CASSEROLE OF TONGUE
_Unusually tasty_
1 teaspoon prepared mustard
1 teaspoon onion juice
¾ teaspoon salt
1 tablespoon chopped parsley
1 cup ground tongue
1 can Franco-American Spaghetti
¼ cup water
Buttered bread crumbs
Mix seasonings with ground tongue. Then mix with spaghetti and water.
Arrange in greased baking dish and cover with buttered crumbs. Bake 25
minutes in moderately hot oven (375° F.) till heated through and brown
on top. Delicious with spinach and buttered carrots. Serve pineapple
gelatine with whipped cream for dessert.
STUFFED PORK CHOPS
_with savory spaghetti_
4 pork chops, cut 1¾ in. thick
1 can Franco-American Spaghetti, chopped
3 tablespoons diced green pepper
1 teaspoon onion juice
1 tablespoon melted butter
Split lean meat in half, cutting to bone. Mix remaining ingredients
thoroughly and stuff chops. Draw edges together with one or two
toothpicks and dip in flour well seasoned with salt and pepper. Arrange
in greased baking pan, with remaining spaghetti mixture around chops,
and bake in a hot oven (400° F.) 40 minutes, turning once. Serve with
broccoli and Harvard beets; lemon meringue pie for dessert.
[Illustration: YES INDEED, MADAM I CAN CERTAINLY RECOMMEND
FRANCO-AMERICAN]
JIFFY CHOP PLATE
_As zestful as it looks!_
1¼ lbs. sausage cakes or 1 to 1¼ lbs. chopped beef
1 teaspoon salt
⅛ teaspoon pepper
2 teaspoons minced onion
2 cans Franco-American Spaghetti
Brussels sprouts, peas or asparagus tips
Fry sausage cakes. Or if beef cakes are preferred, mix chopped beef and
seasonings, shape into 8 cakes and panbroil. Meanwhile heat
Franco-American Spaghetti and cook whichever vegetable is desired. Heap
spaghetti in center of a chop plate or large platter. Around it
alternate meat cakes and small mounds of vegetables. Garnish with
parsley. Serve with a green salad; lemon tarts and coffee for dessert.
[Illustration: NO WONDER THE SAUCE IS SO GOOD. ELEVEN COSTLY
INGREDIENTS!]
FRANCO STEAK CASSEROLE
_A savory dinner for four hungry people_
¼ cup flour
2 teaspoons salt
1½ teaspoons paprika
½ teaspoon pepper
1 lb. round steak, cut in serving pieces
⅓ cup fat
2 medium-sized onions, sliced
2 cans Franco-American Spaghetti
1 cup cooked tomatoes, strained
1 cup hot water
Mix flour with seasonings and roll steak in it. Brown onions a little in
hot fat and add to tomatoes. Sear meat quickly and put in large greased
casserole. Place spaghetti, tomatoes and onions on meat.
Blend remaining seasoned flour with fat in pan until smooth. Add hot
water gradually, stirring till smooth. Strain over casserole mixture and
cook in moderate oven (350° F.) for 1½ hours, or till meat is tender.