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diff --git a/old/65562-0.txt b/old/65562-0.txt deleted file mode 100644 index 2a21e84..0000000 --- a/old/65562-0.txt +++ /dev/null @@ -1,1207 +0,0 @@ -The Project Gutenberg eBook of 30 Tempting Spaghetti Meals, by -Campbell Soup Company - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: 30 Tempting Spaghetti Meals - -Author: Campbell Soup Company - -Release Date: June 7, 2021 [eBook #65562] - -Language: English - -Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed - Proofreading Team at https://www.pgdp.net - -*** START OF THE PROJECT GUTENBERG EBOOK 30 TEMPTING SPAGHETTI -MEALS *** - - - - - - _30 TEMPTING - Spaghetti meals - EASY, ECONOMICAL, DELICIOUS_ - - - - - How spaghetti can help you serve more delicious, more nourishing meals - FOR LESS MONEY - - - [Illustration: uncaptioned] - -It takes real planning to feed a family both economically and well. But -you’ll find Franco-American Spaghetti a big help in solving your -problem. Few foods provide so much real nourishment and deliciousness—at -such low cost. Serve it by itself as a main dish or in combination with -other foods. - -Franco-American Spaghetti furnishes plenty of protein for building -muscles. It is especially rich in carbohydrates needed for energy. It -combines with other foods to make a variety of satisfying, delicious -meals. Add a salad or simple fruit dessert and you have a well-balanced -menu—easy to digest, easy on the budget. - -Spaghetti combines wonderfully with other foods. Combine it with -left-over meat into appetizing casseroles. Use it to dress up cheaper -cuts of meat. Serve it on a platter with lamb stew or meat balls. Your -family will look forward to Friday dinners if you make a tasty casserole -of spaghetti and salmon or other inexpensive fish. They’ll enjoy green -peppers stuffed with savory spaghetti, too. - -Attractive menu suggestions are given with each recipe in this leaflet. -They give you meals which are inexpensive and easy to prepare. Look them -over now and surprise your family with one tonight. - - - - - WHY YOU SHOULD - _Insist on_ - Franco-American - - - [Illustration: uncaptioned] - -It makes a big difference _which_ spaghetti you serve. Franco-American -is different as can be from the ordinary ready-cooked kind. - -Its tangy, tempting sauce is rich with the luscious goodness of fine -ripe tomatoes and golden Cheddar cheese. It’s seasoned to savory -perfection with costly spices—a skillful blend of eleven different -ingredients. “Far better than I could ever make,” good home cooks tell -us. - -Yet you can enjoy this “millionaire’s dish” for less than three cents a -portion! A can of Franco-American is usually no more than ten cents. You -can’t buy uncooked spaghetti, with all your other ingredients, and -prepare it yourself for so little. - -Serve these savory spaghetti dishes twice a week or oftener. Keep a -supply of Franco-American on hand. Order several cans from your grocer -today. It’s a great time and money-saver in your kitchen. - - [Illustration: uncaptioned] - - - - - FRANCO-AMERICAN SPAGHETTI WITH THE _Extra_ GOOD SAUCE - - MADE BY THE MAKERS OF CAMPBELL’S SOUPS - - Each recipe in this booklet serves _four_, with the exception of - Chicken Royal, marked by an asterisk.* - - - - - SALMON-SPAGHETTI CASSEROLE - - - 1 can Franco-American Spaghetti - 1½ cups flaked salmon - 1½ teaspoons minced onion - 4 strips bacon - ½ teaspoon salt - -Place a layer of Franco-American Spaghetti in a shallow, greased -casserole. Add some of the flaked salmon and the onion. Alternate layers -of spaghetti, fish and onion till all are used. Arrange bacon strips cut -in half over top. Bake in hot oven (425° F.) about 20 minutes, until -casserole is well heated and bacon crisp. Serve with green peas, salad -of shredded cabbage and seeded raisins with French dressing; plain spice -cake with whipped cream for dessert. - - [Illustration: MY HUSBAND HATED “ECONOMY DISHES” UNTIL I FOUND OUT - ABOUT FRANCO-AMERICAN] - - - - - SAVORY TIMBALES - - - 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!] - - - - - VEGETABLE DINNER - - -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] - - - - - BEEF & MUSHROOMS with SPAGHETTI - - - 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!] - - - - - FRENCH MOUSSE - - - ½ cup scalded milk - ¾ cup soft bread crumbs - ¼ cup melted butter - 1½ tablespoons minced onion - ¾ cup grated cheese - 1½ tablespoons chopped parsley - 1 teaspoon salt - ½ teaspoon paprika - 3 eggs, well beaten - 2 cans Franco-American Spaghetti - -Pour scalded milk over bread crumbs. Add butter, onion, parsley, grated -cheese and seasonings. Add well-beaten eggs. Put spaghetti in -well-buttered glass loaf dish or baking dish and pour cheese mixture -over it. Bake in moderate oven (350° F.) till firm (about 50 minutes). -Serve with mushroom sauce (below). Delicious with green peas. - - [Illustration: MY WIFE’S A SWELL MANAGER. HER SPAGHETTI MEALS HIT - THE SPOT] - - - - - TUNA CAKES with Mushroom Sauce - - - 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. - - - - - A delicious hot meal packed full of nourishment - - - [Illustration: uncaptioned] - -You know how hard it is to find a food that your children will like, and -which is really good for them. - -Franco-American Spaghetti is just that. It is packed with -nourishment—rich in proteins to build bone and muscle, and in -carbohydrates for quick energy. - -Hundreds of letters from mothers tell us that their children are quick -to see the difference between Franco-American and every other -ready-cooked spaghetti. Once your family has enjoyed the tasty -deliciousness of Franco-American Spaghetti—with the extra-good -sauce—they won’t be satisfied with anything else. - - [Illustration: uncaptioned] - - Franco-American - SPAGHETTI - À LA MILANAISE - (TOMATO SAUCE WITH CHEESE) - - THE FRANCO-AMERICAN FOOD COMPANY DIVISION - CAMPBELL SOUP COMPANY - GENERAL OFFICES, CAMDEN, N.J. U S A - - - BE SURE YOU GET - Franco-American— - THE KIND WITH THE - _extra good sauce_ - - - - - TRANSCRIBER’S NOTES - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - -*** END OF THE PROJECT GUTENBERG EBOOK 30 TEMPTING SPAGHETTI -MEALS *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. 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