Latest / 30 Tempting Spaghetti Meals / Part 2

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Part 2 · 30 Tempting Spaghetti Meals

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  Section two of thirty Tempting Spaghetti Meals. This is a LibriVox recording. All
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  LibriVox recordings are in the public domain. For more information or to volunteer,
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  please visit LibriVox dot org. Read by Lauren Fontaine, Thirty Tempting Spaghetti Meals
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  by Campbell Soup Company, Part two. Vegetable Dinner Vegetable dinner. It's easy
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  to make vegetable dinners so attractive that everyone enjoys them. Simply select vegetables which
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  contrast in flavor, color, and texture from each of the following. Choose
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  one green leafy vegetable spinach or other greens, Brussels sprouts, cabbage, one
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  white vegetable cauliflower, onions, white turnip, et cetera, one yellow vegetable
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  carrots, squash, corn, Franco American spaghetti, one red vegetable beets,
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  red cabbage. Tasty oven dinner prepared in a jiffy twelve small onions, one
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  quarter cup grated American cheese, eight sausages, one can Franco American spaghetti.
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  Parboil onions, and a range around edge of shallow greased baking dish or large
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  glass pie plate. Sprinkle with grated cheese. Meanwhile, pan broil sausages till
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  slightly browned. Mix with Franco American spaghetti and turn into center of baking dish.
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  Bake in moderately hot oven three hundred seventy five degrees fahrenheit till spaghetti is
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  heated through and cheese is melted. Serve with clover rolls and large fruit salads
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  stuffed cabbage. Make this an oven dinner. One medium sized cabbage, one
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  can Franco American spaghetti, three tablespoons finely chopped green pepper, one cup left
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  over meat, corned beef, ham cut in pieces, one teaspoon salt,
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  one eighth teaspoon pepper, cut away center leaves of cabbage, leaving thickness of
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  three or four leaves outside. Mix other ingredients. Fill cabbage shell and fasten
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  together with toothpicks. Set on rack in covered roaster. Pour one half inch
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  boiling water in bottom of pan. Cover and bake in moderately hot oven three
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  hundred seventy five degrees fahrenheit thirty minutes. Brush with melted butter, and serve
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  on hot platters, surrounded by baby carrots, which have been cooked in roaster
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  around cabbage for dessert, serve spice cake with hot nutmeg or lemon sauce beef
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  goulash. This calls for seconds pound round steak, two tablespoons butter, one
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  eighth teaspoon pepper, one half teaspoon salt, three quarters teaspoon paprika, one
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  green pepper, chopped, one can Franco American spaghetti chopped, three tablespoons flour,
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  one can Cambell's consume expanded with one cup water, two medium onions,
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  sliced. Cut steak into one inch dice. Melt butter in pan over hot
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  fire and brown beef. Sprinkle with seasonings and add onion. Cooking till yellow.
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  Stir in flour till smooth, and add expanded consume and green pepper.
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  Cover and simmer about forty five minutes till meat is three quarters done. Add
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  Franco American spaghetti and cook ten minutes longer. For dessert, serve macaroon trifle
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  to make line bottom of sherbet glasses with bananas which had been dipped in lemon
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  je juice. Sprinkle with macaroon crumbs, and fill remaining part with boiled custard
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  or any prepared vanilla pudding, beef and mushrooms with spaghetti. Three quarters pound
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  chopped beef, three quarters teaspoon salt, one eighth teaspoon pepper, two tablespoons
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  butter, one can Campbell's Cream of Mushroom soup. One can Franco American spaghetti.
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  Add seasonings to meat, Melt butter in hot frying pan and brown meat.
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  Add mushroom soup without the addition of water, and Franco American spaghetti.
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  Mixing well. Cover and cook over low flame, till heated through. Serve
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  with Brussels sprouts, apricot whip. For dessert, poached eggs in spaghetti ness.
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  Children love this delicious, healthful luncheon one green pepper, diced and parboiled
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  four eggs, two can Franco American spaghetti, salt and pepper. Mix green
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  pepper with spaghetti and heat in a saucepan. Poach the eggs on each hot
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  luncheon plate. Make a nest with a quarter of the spaghetti. Place egg
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  in center, Sprinkle with salt and pepper, and garnish with parsley. A
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  tempting dish for Sunday night supper. Too an easy as can be to prepare,
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  serve with mixed fresh vegetable salad, fresh berries or preserved fruit, and
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  cookies. For dessert, Russian steak tender and tasty. Three quarter pounds chopped
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  beef, one can Franco American canned spaghetti, two teaspoon salt, one quarter
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  pound mushrooms, cut fine, one egg slightly beaten, two cups shredded carrots,
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  two cups boiling water, two teaspoons Worcestershire sauce, chop Franco American spaghetti
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  fine, mix with chopped beef, half teaspoon salt, slightly beaten egg,
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  and shape into twelve small cakes, dust with flour on each side. Cut
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  mushrooms fine and brown in hot fatten a heavy frying pan. Brown meat cakes,
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  add boiling water, one and a half teaspoon salt, and shredded carrots,
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  cover and simmer twenty minutes. Add Worcestershire sauce and simmer ten minutes more.
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  Serve with vegetables over meat cakes and a green salad, preserved figs,
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  and cookies. For dessert, spaghetti ring with vegetables and cold cuts, attempting
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  company dinner. Two cans Franco American spaghetti, one pimiento chopped two tablespoons green
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  pepper, chopped, three quarters teaspoon salt, three eggs slightly beaten. Mix
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  all in greenvidance well and turn into greased ring mold. Put brown paper into
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  shallow pan, add hot water and place ring mold in it. Bake fifty
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  minutes in moderate oven three hundred seventy five degrees fahrenheit or until firm. Unmold
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  on serving dish or chopped plate and fill center with buttered vegetables as string beans,
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  diced beets, or chopped spinach if desired. Surround ring with overlapping slices
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  of cold meat, ham, liverwurst, beef, or lamb, strawberry or
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  pineapple. Sunday for dessert. End of section two