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30 Tempting Spaghetti Meals - Campbell Soup Company · 30 Tempting Spaghetti Meals

• 0:00
  Speaker 1: Introduction of thirty Tempting Spaghetti Meals. This is a LibriVox recording.
• 0:06
  Speaker 1: All LibriVox recordings are in the public domain. For more
• 0:10
  Speaker 1: information or to volunteer, please visit LibriVox dot org. Read
• 0:16
  Speaker 1: by Larry Wilson, thirty Tempting Spaghetti Meals, Easy, Economical delicious introduction.
• 0:25
  Speaker 1: How spaghetti can help you serve more, delicious, more nourishing
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  Speaker 1: meals for less money. It takes real planning to feed
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  Speaker 1: a family both economically and well, but you'll find Fanco
• 0:36
  Speaker 1: American spaghetti a big help in solving your problem. Few
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  Speaker 1: foods provide so much real nourishment and deliciousness at such
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  Speaker 1: a low cost. Serve it by itself as a main
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  Speaker 1: dish or in combination with other foods. Franco American spaghetti
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  Speaker 1: furnishes plenty of protein for building mussels. It is especially
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  Speaker 1: rich in carbohydrates needed for energy. It combined with other
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  Speaker 1: foods to make a variety of satisfying, delicious meals. Add
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  Speaker 1: a salad or simple fruit dessert and you have a
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  Speaker 1: well balanced menu, easy to digest, easy on the budget.
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  Speaker 1: Spaghetti combines wonderfully with other foods. Combine it with leftover
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  Speaker 1: meat into appetizing casseroles. Use it to dress up cheaper
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  Speaker 1: cuts of meat, Serve it on a platter with lamb
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  Speaker 1: stew or beat balls. Your family will look forward to
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  Speaker 1: Friday dinners if you make a tasty casserole, a spaghetti
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  Speaker 1: in salmon or other inexpensive fish. They'll enjoy green peppers
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  Speaker 1: stuffed with savory spaghetti too attractive. Menu suggestions are given
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  Speaker 1: with each recipe in this leaflet. They give you meals
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  Speaker 1: which are inexpensive and easy to prepare. Look them over now,
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  Speaker 1: and surprise your family with one tonight. Why you should
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  Speaker 1: insist on Franco American It makes a big difference which
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  Speaker 1: spaghetti you serve. Franco American is different as can be
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  Speaker 1: from their order ready cooked kind. Its tangy, tempting sauce
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  Speaker 1: is rich with the luscious goodness of fine ripe tomatoes
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  Speaker 1: and golden cheddar cheese. It's seasoned to savory perfection with
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  Speaker 1: costly spices, a skillful blend of eleven different ingredients, far
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  Speaker 1: better than I could ever make. Good home cooks tell
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  Speaker 1: us you can enjoy this millionaire's dish for less than
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  Speaker 1: three cents a portion. A can of Franco American is
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  Speaker 1: usually no more than ten cents. You can't buy uncooked
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  Speaker 1: spaghetti with all your other ingredients and prepare it yourself
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  Speaker 1: for so little. Serve these savory spaghetti dishes twice a
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  Speaker 1: week or oftener. Keep a supply of Franco American on hand.
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  Speaker 1: Order several cans from your grocer today. It's a great
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  Speaker 1: time and money savor in your kitchen. Franco American spaghetti
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  Speaker 1: with extra good sauce made by the makers of Campbel Soups.
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  Speaker 1: Each recipe in this booklet serves four, with the exception
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  Speaker 1: of Chicken Royal.
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  Speaker 2: End of introduction, Section number one of thirty Tempting Spaghetti Meals.
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  Speaker 2: This is a LibriVox recording. All LibriVox recordings are in
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  Speaker 2: the public domain. For more information or to volunteer, please
• 3:24
  Speaker 2: visit LibriVox dot org. Read by Connor Coots. Thirty Tempting
• 3:30
  Speaker 2: Spaghetti Meals by Campbellsoup Company. Salmon spaghetti casserole, one can
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  Speaker 2: Franco American spaghetti, one and a half cups flaked salmon,
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  Speaker 2: one and a half teaspoons mince onion, four strips bacon,
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  Speaker 2: half teaspoon salt. Place a layer of Franco American spaghetti
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  Speaker 2: in a shallow grease casserole. Add some of the flake,
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  Speaker 2: salmon and the onion. Alternate layers of spaghetti, fish, an
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  Speaker 2: onion till all are used. Arrange bacon strips cut in
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  Speaker 2: half over top bacon, hot oven four hundred twenty five
• 4:12
  Speaker 2: degrees fahrenheit, about twenty minutes until casserole is well heated
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  Speaker 2: and bacon crisp. Serve with peas, salad of shredded cabbage
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  Speaker 2: and seated raisins with French dressing. Plain spice cake with
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  Speaker 2: whipped cream. For dessert, savory timbles. One can Franco American spaghetti,
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  Speaker 2: one cup ground left over meat, beef, corn, beef ham,
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  Speaker 2: half teaspoon salt, one fourth teaspoon paprika, one tablespoon parsley,
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  Speaker 2: chopped fine, two eggs slightly beaten. Jump Franco American spaghetti
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  Speaker 2: and mix thoroughly with other ingredients. Fill buttered custs sted
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  Speaker 2: cups three fourths full. Place layer of brown paper over
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  Speaker 2: bottom of shallow pan and fill with hot water. Put
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  Speaker 2: in custard cups and beak in moderate oven three hundred
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  Speaker 2: fifty degrees fahrenheit for thirty minutes. Serve on hot platter
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  Speaker 2: garnish with parsley, Delicious with buttered turnips and a green salad.
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  Speaker 2: Cherry upside down cake for dessert. Hardy soup dinner makes
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  Speaker 2: a hit on frosty fall days. Two large onions, two
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  Speaker 2: three force cups water, one can Franco American spaghetti, three
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  Speaker 2: fourths teaspoon salt, two cans Campbell's Beef soup, parmesan cheese,
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  Speaker 2: Slice onions and cook in boiling salted water for ten minutes.
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  Speaker 2: Chop Franco American spaghetti a little and add with soup
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  Speaker 2: to onions. Bring to a boil and serve at oncets
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  Speaker 2: in soup plates with parmesan cheese and crackers. Try large
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  Speaker 2: fruit salads or cupcakes with chocolate sauce for dessert. Oyster
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  Speaker 2: casserole de luxe grand for Friday or any day. Two
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  Speaker 2: tablespoons butter, two tablespoons flour, three force teaspoon salt, one
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  Speaker 2: eighth teaspoon pepper, one tablespoon chopped parsley, half cup milk,
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  Speaker 2: About one and a half dozen oysters. One can Franco
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  Speaker 2: American spaghetti, buttered bread crumbs. Melt butter in saucepan and
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  Speaker 2: blend with flour and salt till smooth. Pour oyster liquor
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  Speaker 2: in cup and add milk to make three force cup.
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  Speaker 2: Add gradually to flour mixture, string constantly, till smooth and
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  Speaker 2: slightly thick. Add parsley. In a grease baking dish, place
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  Speaker 2: a layer of spaghetti, dot with oysters, and cover with
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  Speaker 2: white sauce. Repeat till all ingredients are used, ending with
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  Speaker 2: white sauce, Cover with buttered breadcrumbs, and bake in a
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  Speaker 2: moderately hot oven three hundred seventy five degrees fahrenheit for
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  Speaker 2: twenty minutes, till heated through and browned on top. Serve
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  Speaker 2: with squash and spinach fresh fruit tarts. For dessert, chicken
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  Speaker 2: royal fit for a king. Two cans Franco American spaghetti,
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  Speaker 2: one cup stuffed olives, sliced, three fours teaspoon salt, one
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  Speaker 2: eighth teaspoon pepper, half teaspoon paprika, two and a half
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  Speaker 2: cups of chicken meat, two tablespoons butter, buttered bread crumbs
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  Speaker 2: to spaghetti. Add stuffed olives and seasonings. Arrange a layer
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  Speaker 2: of mixture in bottom of grease baking dish. Spread all
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  Speaker 2: the chicken over this and dot with butter, Cover with
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  Speaker 2: remaining spaghetti and sprinkle with buttered crumbs. Bake in moderately
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  Speaker 2: hot oven three hundred seventy five degrees fahrenheit for thirty
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  Speaker 2: minutes or till crumbs are browned. Garnish with slices of
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  Speaker 2: hard boiled egg if desired, and sprinkle with paprika. Serve
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  Speaker 2: with cheese sticks and a green salad. Serves six grand.
• 8:25
  Speaker 2: For Sunday night supper, Spaghetti with frizzled beef. Attempting jiffy
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  Speaker 2: dinner on your afternoon out three fource cup dried beef,
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  Speaker 2: two tablespoons butter, one can Franco American spaghetti. Pick dried
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  Speaker 2: beef into small pieces if it is very salty, freshen
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  Speaker 2: ten minutes in cold water and drain well. Melt butter
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  Speaker 2: in hot frying pan in frizzled beef till slightly browned.
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  Speaker 2: Add Franco American spaghetti and mix. Cook over low flame
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  Speaker 2: till heated through. Serve with buttered baby beets and coalslaw
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  Speaker 2: with boiled custard over slice peaches. For dessert, Crispy meat
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  Speaker 2: patties an easy way to make tempting croquettes. Half cup
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  Speaker 2: bread crumbs one cup chopped cook vegetables, carrots, beets, peas,
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  Speaker 2: one teaspoon Worcestershire sauce, three fourth teaspoon salt, one cup
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  Speaker 2: ground leftover meat, one egg, slightly beaten with one and
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  Speaker 2: a half tablespoons cold water. One can Franco American spaghetti.
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  Speaker 2: Chop Franco American spaghetti, fine and mix with vegetables, Worcestershre,
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  Speaker 2: salt and ground meat. Shape into cakes. Dip in bread crumbs,
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  Speaker 2: then in beaten egg, and again in crumbs. Chilled towe
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  Speaker 2: twenty minutes in refrigerator. Saute in hot fat three hundred
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  Speaker 2: seventy five degrees fahrenheit one inch deep in a heavy
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  Speaker 2: frying pan until brown on each side. Drain on absorbant paper.
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  Speaker 2: Serve with cucumber, salad, strawberries or sliced pineapple for dessert.
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  Speaker 2: Thrifty meat scallop delicious made with leftover ham, corned beef,
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  Speaker 2: pot roast. Two cans Franco American spaghetti, one and a
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  Speaker 2: half cups left over meat, three fourths teaspoon salt, one
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  Speaker 2: eighth teaspoon pepper, buttered bread crumbs. Chop Franco American spaghetti,
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  Speaker 2: a little grind meat and add seasonings. Arrange in alternate
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  Speaker 2: layers and shallow grease baking dish, finishing with spaghetti, cover
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  Speaker 2: with buttered crumbs. Bake in moderately hot oven three hundred
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  Speaker 2: seventy five degrees fahrenheit. Ell scallop is heated through and
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  Speaker 2: crumbs are slightly browned twenty minutes. Excellent with fried apple rings.
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  Speaker 2: Serve with prune web. For dessert, liver on casserole, a
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  Speaker 2: tempting meal and one dish three four pound beef liver,
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  Speaker 2: season flour, four tablespoons butter, two tablespoons flour, one cup
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  Speaker 2: boiling water, three forks teaspoon salt, one eighth teaspoon pepper,
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  Speaker 2: one can Franco American spaghetti, one and a half cups
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  Speaker 2: cooked string beans, two tablespoons chopped pimento, buttered crumbs. Wipe
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  Speaker 2: off liver with a damp cloth and cut in small pieces.
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  Speaker 2: Dip in flour seasoned with salt and pepper. Melt three
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  Speaker 2: tablespoons butter in hot frying pan and pan. Broil liver
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  Speaker 2: three minutes, turning once. Move from pan and mix with
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  Speaker 2: Franco American spaghetti and string beans. Add remaining butter to
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  Speaker 2: frying pan. And blend with flour till smooth. Add boiling
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  Speaker 2: water gradually stirring till smooth and thickened. Add to liver
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  Speaker 2: mixture and put in greased casserole. Cover with buttered crumbs,
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  Speaker 2: and bake in moderate oven three hundred fifty degrees fahrenheit
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  Speaker 2: about thirty minutes, till heated through and browned on top.
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  Speaker 2: Serve pineapple upside down cake for dessert. End of section.
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  Speaker 3: One Section two of thirty Tempting Spaghetti Meals. This is
• 12:47
  Speaker 3: a LibriVox recording. All LibriVox recordings are in the public domain.
• 12:52
  Speaker 3: For more information or to volunteer, please visit LibriVox dot org.
• 12:57
  Speaker 3: Read by Lauren Fontaine, Thirty Tempting Spaghetti Meals by Cambell
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  Speaker 3: Soup Company. Part two Vegetable Dinner Vegetable Dinner. It's easy
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  Speaker 3: to make vegetable dinners so attractive that everyone enjoys them.
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  Speaker 3: Simply select vegetables which contrast in flavor, color, and texture
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  Speaker 3: from each of the following Choose one green leafy vegetable,
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  Speaker 3: spinach or other greens, Brussels sprouts, cabbage, one white vegetable cauliflower, onions,
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  Speaker 3: white turnip, et cetera. One yellow vegetable carrots, squash, corn,
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  Speaker 3: Franco American spaghetti, one red vegetable beets, red cabbage, tasty
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  Speaker 3: oven dinner prepared in a jiffy twelve small onions, one
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  Speaker 3: quarter cup grated American cheese, eight sausages, one can Franco
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  Speaker 3: American spaghetti. Parboil onions and a range around edge of
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  Speaker 3: shallow greased baking dish or large glass pie plate. Sprinkle
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  Speaker 3: with grated cheese. Meanwhile, pan broil sausages till slightly browned.
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  Speaker 3: Mix with Franco American spaghetti and turn into center of
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  Speaker 3: baking dish. Bake in moderately hot oven three hundred seventy
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  Speaker 3: five degrees fahrenheit till spaghetti is heated through and cheese
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  Speaker 3: is melted. Serve with clover rolls and large fruit salads
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  Speaker 3: stuffed cabbage. Make this an oven dinner. One medium sized cabbage,
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  Speaker 3: one can Franco American spaghetti, three tablespoons finely chopped green pepper,
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  Speaker 3: one cup left over meat, corned beef, ham cut in pieces,
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  Speaker 3: one teaspoon salt, one eighth teaspoon pepper, cut away center
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  Speaker 3: leaves of cabbage, leaving thickness of three or four leaves outside,
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  Speaker 3: mix other ingredients, Fill cabbage shell and fasten together with toothpicks.
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  Speaker 3: Set on rack and covered roaster. Pour one half inch
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  Speaker 3: boiling water in bottom of pan, Cover and bake in
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  Speaker 3: moderately hot oven three hundred seventy five degrees fahrenheit thirty minutes.
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  Speaker 3: Brush with melted butter, and serve on hot platters, surrounded
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  Speaker 3: by baby carrots which have been cooked in roaster around cabbage.
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  Speaker 3: For dessert, serve spice cake with hot nutmeg or lemon
• 15:35
  Speaker 3: sauce beef goulash. This calls for seconds one pound round steak,
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  Speaker 3: two tablespoons butter, one eighth teaspoon pepper, one half teaspoon salt,
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  Speaker 3: three quarters teaspoon paprika, one green pepper chopped, one canned
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  Speaker 3: Franco American spaghetti chopped, three tables spoons flour, one can
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  Speaker 3: Cambell's consummee expanded with one cup water, two medium onions,
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  Speaker 3: sliced cut steak into one inch dice, Melt butter in
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  Speaker 3: pan over hot fire, and brown beef. Sprinkle with seasonings
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  Speaker 3: and add onion. Cooking till yellow. Stir in flour till smooth,
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  Speaker 3: and add expanded consume and green pepper, Cover and simmer
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  Speaker 3: about forty five minutes till meat is three quarters done.
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  Speaker 3: Add Franco American spaghetti and cook ten minutes longer. For dessert,
• 16:35
  Speaker 3: serve macaroon trifle to make line bottom of sherbet glasses
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  Speaker 3: with bananas which have been dipped in lemon juice. Sprinkle
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  Speaker 3: with macaroon crumbs, and fill remaining part with boiled custard
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  Speaker 3: or any prepared vanilla pudding. Beef and mushrooms with spaghetti.
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  Speaker 3: Three quarters pound chopped beef, three quarters teaspoon salt, one
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  Speaker 3: eighth teaspoon pounder, two tablespoons butter, one can Campbell's Cream
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  Speaker 3: of Mushroom soup, one can Franco American spaghetti. Add seasonings
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  Speaker 3: to meat, Melt butter in hot frying pan and brown meat.
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  Speaker 3: Add mushroom soup without the addition of water. Add Franco
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  Speaker 3: American spaghetti, mixing well, cover and cook over low flame
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  Speaker 3: till heated through. Served with Brussels sprouts apricot whip. For dessert,
• 17:30
  Speaker 3: poached eggs in spaghetti nests. Children love this delicious, healthful luncheon.
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  Speaker 3: One green pepper, diced and parboiled, four eggs, two cans
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  Speaker 3: Franco American spaghetti, salt and pepper. Mix green pepper with
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  Speaker 3: spaghetti and heat in a saucepan. Poach the eggs on
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  Speaker 3: each hot luncheon plate. Make a nest with a quarter
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  Speaker 3: of the spaghetti, Place egg in center, Sprinkle with salt
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  Speaker 3: and pepper, and garnish with parsley. A tempting dish for
• 18:05
  Speaker 3: Sunday night supper, too an easy as can be to prepare.
• 18:09
  Speaker 3: Serve with mixed fresh vegetable salad, fresh berries or preserved fruit,
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  Speaker 3: and cookies. For dessert. Russian steak tender and tasty. Three
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  Speaker 3: quarter pounds chopped beef, one can Franco American canned spaghetti,
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  Speaker 3: two teaspoon salt, one quarter pound mushrooms, cut fine, one
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  Speaker 3: egg slightly beaten, two cups shredded carrots, two cups boiling water,
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  Speaker 3: two teaspoons worcestershire sauce, chopped Franco American spaghetti fine, mix
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  Speaker 3: with chopped beef, half teaspoon salt, slightly beaten egg, and
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  Speaker 3: shape into twelve small cakes. Dust with flour on each side.
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  Speaker 3: Cut mushrooms fine and brown in hot fatten a heavy
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  Speaker 3: frying pan. Brown meat cakes, add boiling water one and
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  Speaker 3: a half teaspoon salt and shredded carrots. Cover and simmer
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  Speaker 3: twenty minutes. Add Worcestershire sauce and simmer ten minutes more.
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  Speaker 3: Serve with vegetables over meat, cakes and a green salad,
• 19:18
  Speaker 3: preserved figs and cookies for dessert. Spaghetti ring with vegetables
• 19:24
  Speaker 3: and cold cuts attempting company dinner. Two cans Franco American spaghetti,
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  Speaker 3: one pimiento chopped, two tablespoons green pepper chopped, three quarters
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  Speaker 3: teaspoons salt, three eggs, slightly beaten. Mix all ingredients well
• 19:43
  Speaker 3: and turn into greased ring mold. Put brown paper into
• 19:46
  Speaker 3: shallow pan, add hot water and place ring mold in it.
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  Speaker 3: Bake fifty minutes in moderate oven three hundred seventy five
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  Speaker 3: degrees fahrenheit or until firm unmoled. On serving dish or
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  Speaker 3: choppplate and fill center with buttered vegetables as string beans,
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  Speaker 3: diced beets, or chopped spinach if desired. Surroundering with overlapping
• 20:11
  Speaker 3: slices of cold meat, ham, liverwurst, beef, or lamb, strawberry
• 20:17
  Speaker 3: or pineapple Sunday for dessert. End of section.
• 20:22
  Speaker 4: Two, Section three of thirty Tempting Spaghetti Meals. This is
• 20:33
  Speaker 4: a LibriVox recording. A LibriVox recordings are in the public domain.
• 20:38
  Speaker 4: For more information or to volunteer, please visit LibriVox dot org.
• 20:43
  Speaker 4: Read by bettybe thirty Tempting Spaghetti Meals by Campbell's Soup Company,
• 20:49
  Speaker 4: Part three. Savory Lunch casserole, a favorite with children or
• 20:55
  Speaker 4: grown ups. Three slices bacon, chopped, two cans franco amere
• 21:00
  Speaker 4: kin spaghetti, one half teaspoon salt, one and one half
• 21:03
  Speaker 4: cups cooked lima beans, one quarter cup grated American cheese,
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  Speaker 4: one quarter cup buttered bread crumbs. Cook bacon until crisp
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  Speaker 4: and add to spaghetti. Add salt to lima beans. Alternate
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  Speaker 4: layers of spaghetti and lima beans till all are used.
• 21:20
  Speaker 4: Mix grated cheese with buttered bread crumbs and sprinkle over
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  Speaker 4: top bacon moderately hot oven three hundred seventy five degrees
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  Speaker 4: fahrenheit for thirty minutes till cheese is melted. Serve with
• 21:32
  Speaker 4: a green salad, fresh fruit cup, and cookies for dessert.
• 21:37
  Speaker 4: Spaghetti meat loaf a thrifty favorite. One and one half
• 21:41
  Speaker 4: pounds chopped beef, two tablespoons melted fat, one in three
• 21:45
  Speaker 4: quarter teaspoon salt, one eighth teaspoon pepper, one half teaspoon sage,
• 21:51
  Speaker 4: one onion, minced, one egg, slightly beaten, one can Franco
• 21:56
  Speaker 4: American spaghetti, chopped fine Mix meat and fat with seasonings.
• 22:01
  Speaker 4: Add chopped spaghetti and slightly beaten egg, mixing well. Shape
• 22:05
  Speaker 4: into a loaf and bacon greased baking pan in moderate
• 22:09
  Speaker 4: oven three hundred fifty degrees fahrenheit for fifty minutes if desired,
• 22:14
  Speaker 4: thickened juices and pan with flour and add hot water
• 22:17
  Speaker 4: to make a gravy delicious with spinach and creamed carrots.
• 22:21
  Speaker 4: For dessert, bake a plain cake at the same time
• 22:24
  Speaker 4: as meat loaf and serve with hot fruit or butterscotch sauce.
• 22:30
  Speaker 4: Bacon scallop an easy way to make a tasty dinner.
• 22:34
  Speaker 4: Eight slices Canadian bacon, one can Franco American spaghetti, one
• 22:39
  Speaker 4: can Campbell's pepper pot soup, one quarter cup hot water,
• 22:43
  Speaker 4: buttered bread crumbs, pan royal Canadian bacon. Slightly, Mix hot
• 22:48
  Speaker 4: water with soup and add to spaghetti in shallow greased
• 22:52
  Speaker 4: baking dish. Put alternate layers of spaghetti mixture and bacon.
• 22:57
  Speaker 4: Cover with buttered crumbs, and bake in moderately hot oven
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  Speaker 4: three hundred seventy five degrees fahrenheit about thirty minutes, till
• 23:05
  Speaker 4: heated through and browned on top. Delicious, served with buttered
• 23:09
  Speaker 4: green cabbage, pickled beets, and banana gingerbread shortcake for dessert.
• 23:15
  Speaker 4: Casserole of veal, a tempting dish for cool days. One
• 23:20
  Speaker 4: slice salt pork, two pounds breast of veal, one teaspoon salt,
• 23:24
  Speaker 4: one canned Franco American spaghetti sauce, six small cooked carrots,
• 23:29
  Speaker 4: one cup cooked green peas or string beans, one teaspoon
• 23:33
  Speaker 4: wish to shear sauce, buttered bread crumbs. Dice the salt
• 23:38
  Speaker 4: pork and melt out the fat. Cut up veal and
• 23:40
  Speaker 4: sear in hot fat. Add salt and hot water to cover.
• 23:45
  Speaker 4: Simmer closely covered for one hour. Chopped spaghetti and mix
• 23:49
  Speaker 4: with vegetables and veal. Put in greased casserole. Thicken one
• 23:53
  Speaker 4: cup of the meat stock with two tablespoons of flour.
• 23:57
  Speaker 4: Add wish to shear sauce, Pour over other green merediants,
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  Speaker 4: Cover with buttered bread crumbs, and bake in moderate oven.
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  Speaker 4: Three hundred fifty degrees fahrenheit for half an hour till
• 24:08
  Speaker 4: dishes heated through and crumbs are browned. Tempting Friday loaf
• 24:13
  Speaker 4: a grand emergency dish too. One can Franco American spaghetti,
• 24:19
  Speaker 4: two cups red salmon flate, two eggs, slightly beaten, one
• 24:23
  Speaker 4: tablespoon parsley chopped, three quarter teaspoon salt, one eighth teaspoon pepper,
• 24:29
  Speaker 4: two tablespoons melted butter. Chop spaghetti and mix well with
• 24:33
  Speaker 4: other ingredients. Pack in greased loaf pan, and bake in
• 24:37
  Speaker 4: moderately hot oven three hundred seventy five degrees fahrenheit for
• 24:41
  Speaker 4: thirty minutes. Serve with beet greens and buttered parsnips. Cupcakes
• 24:45
  Speaker 4: may be baked at same time as loaf and served
• 24:48
  Speaker 4: with hot nutmeg or fruit sauce. Spanish spaghetti tastes as
• 24:54
  Speaker 4: good as it looks. Three tablespoons fat, one medium sized onion, minced,
• 25:00
  Speaker 4: three quarter pounds hamburger, one cup celery, cut fine, two
• 25:04
  Speaker 4: tablespoons pimento chopped, one green pepper chopped, one in one
• 25:10
  Speaker 4: quarter teaspoon salt, one teaspoon paprika, one in one third
• 25:14
  Speaker 4: cups hot water, one can Franco American spaghetti. Cook onion
• 25:19
  Speaker 4: in fat to yellow. Add hamburger and brown mix with
• 25:23
  Speaker 4: green pepper, camento, seasonings, celery, and water. Cook fifteen minutes.
• 25:28
  Speaker 4: Add Franco American spaghetti and cook ten minutes more. Serve
• 25:33
  Speaker 4: with sliced buttered carrots, baked red cinnamon apples. For dessert,
• 25:38
  Speaker 4: Franco American omelet, new and different. Three eggs, three quarter
• 25:44
  Speaker 4: teaspoon salt, one eighth teaspoon pepper, one tablespoon chopped parsley,
• 25:49
  Speaker 4: one can Franco American spaghetti, chopped, one tablespoon butter. Separate
• 25:55
  Speaker 4: yolks and whites. Add seasonings to yolks, beating till thick
• 25:59
  Speaker 4: and lemon color. Chop Franco American spaghetti and mix with
• 26:03
  Speaker 4: egg yolks, Beat whites till stiff but not dry, and
• 26:07
  Speaker 4: fold into first mixture till well blended. Heat omelet pan
• 26:11
  Speaker 4: and butter bottom and sides. Spread omelet evenly, cooking over
• 26:15
  Speaker 4: low heat till delicately browned and puffy. Set in oven
• 26:19
  Speaker 4: a few minutes to dry off top, fold and turn
• 26:23
  Speaker 4: on hot platter. Served with salad, greens and fruit. Gelatin
• 26:27
  Speaker 4: with whipped cream. For dessert French mouse, one half cup
• 26:32
  Speaker 4: scalded milk, three quarter cup soft bread crumbs, one quarter
• 26:36
  Speaker 4: cup melted butter, one and one half tablespoons minced onion,
• 26:40
  Speaker 4: three quarter cup grated cheese, one and one half tablespoons
• 26:44
  Speaker 4: chopped parsley, one teaspoon salt, one half teaspoon paprika, three eggs,
• 26:50
  Speaker 4: well beaten two cans Franco American spaghetti. Pour scalded milk
• 26:55
  Speaker 4: over bread crumbs, Add butter, onion, parsley, grated cheese and seasonings.
• 27:01
  Speaker 4: Add well beaten eggs. Put spaghetti in well buttered glass,
• 27:04
  Speaker 4: loaf dish or baking dish and poor cheese mixture over it.
• 27:09
  Speaker 4: Bake in moderate oven three hundred and fifty degrees fahrenheits
• 27:12
  Speaker 4: till firm about fifty minutes. Serve with mushroom sauce delicious
• 27:18
  Speaker 4: with green peas. End of section.
• 27:22
  Speaker 5: Three Section four of thirty Tempting Spaghetti Meals. This is
• 27:33
  Speaker 5: a LibriVox recording. All LibriVox recordings are in the public domain.
• 27:38
  Speaker 5: For more information or to volunteer, please visit LibriVox dot org.
• 27:43
  Speaker 5: Read by Stacem Thirty Tempting Spaghetti Meals by Campbell Soup Company,
• 27:49
  Speaker 5: Part four tuna cakes with mushroom sauce. One can Franco
• 27:54
  Speaker 5: American spaghetti, one egg, beaten, one and one half cups
• 27:59
  Speaker 5: play tuna fish, three quarter teaspoon salt, one ate teaspoon pepper,
• 28:05
  Speaker 5: one half cup water, one half cup bread crumbs, one
• 28:09
  Speaker 5: tablespoon butter, one egg slightly beaten with one and one
• 28:14
  Speaker 5: half tablespoons cold water, one can Campbell's Cream of Mushroom Soup,
• 28:19
  Speaker 5: two tablespoons chopped pimiento, chopp spaghetti fine mix with beaten egg,
• 28:26
  Speaker 5: flaked tunafish, salt and pepper. Shape into cakes and dip
• 28:31
  Speaker 5: in crumbs, then in egg, and again in crumbs. Chill
• 28:35
  Speaker 5: a refrigerator twenty minutes. Fry in hot fat three hundred
• 28:40
  Speaker 5: and seventy five degrees fahrenheit one inch deep in heavy
• 28:43
  Speaker 5: frying pan. Drain on absorbent paper for sauce. Add water
• 28:48
  Speaker 5: to Campbell's Cream of Mushroom soup and heat with butter
• 28:52
  Speaker 5: and pimientoes. Serve hot with tunic cakes. Casserole of tongue
• 28:57
  Speaker 5: unusually tasty. One teaspoon prepared mustard, one teaspoon onion juice,
• 29:04
  Speaker 5: three quarter teaspoon salt, one tablespoon chopped parsley, one cup
• 29:09
  Speaker 5: ground tongue, one can Franco American spaghetti, one quarter cup water,
• 29:15
  Speaker 5: buttered bread crumbs. Mix seasonings with ground tongue, then mix
• 29:21
  Speaker 5: with spaghetti and water. Arrange in greased baking dish and
• 29:25
  Speaker 5: cover with buttered crumbs. Bake twenty five minutes in moderately
• 29:29
  Speaker 5: hot oven three hundred and seventy five degrees fahrenheit toill
• 29:33
  Speaker 5: heated through and brown on top. Delicious with spinach and
• 29:37
  Speaker 5: buttered carrots. Serve pineapple gelatin with whipped cream for dessert.
• 29:43
  Speaker 5: Stuffed pork chops with savory spaghetti. Four pork chops cut
• 29:47
  Speaker 5: one in three quartered inch thick, one can Franco American spaghetti, chopped,
• 29:53
  Speaker 5: three tablespoons diced green pepper, one teaspoon onion juice, one
• 29:58
  Speaker 5: tablespoon melted but split lean meat in half, cutting to bone.
• 30:03
  Speaker 5: Mix remaining ingredients thoroughly and stuffed chops draw edges together
• 30:08
  Speaker 5: with one or two toothpicks and dip in flour, well
• 30:12
  Speaker 5: seasoned with salt and pepper. Arrange in greased baking pan
• 30:17
  Speaker 5: with remaining spaghetti mixture around chops, and bake in a
• 30:21
  Speaker 5: hot oven four hundred degrees fahrenheit forty minutes turning once,
• 30:26
  Speaker 5: served with broccoli and Harvard beets, lemon meringue pie. For dessert,
• 30:31
  Speaker 5: Jiffy chopped plate as zestful as it looks. One and
• 30:36
  Speaker 5: one quarter pounds sausage cakes or one to one and
• 30:40
  Speaker 5: one quarter pounds chopped beef, one teaspoon salt, one eighth
• 30:45
  Speaker 5: teaspoon pepper, two teaspoons minced onion, two cans. Franco American
• 30:51
  Speaker 5: spaghetti Brussels sprouts, peas or asparagus tips, fry sausage cakes,
• 30:58
  Speaker 5: or if beef cakes are preferred, mix chopped beef and seasonings,
• 31:03
  Speaker 5: shape into eight cakes and pan broil. Meanwhile, heat Franco
• 31:08
  Speaker 5: American spaghetti and cook whichever vegetable is desired. Heap spaghetti
• 31:13
  Speaker 5: in center of a chopped plate or large platter around it.
• 31:17
  Speaker 5: Alternate meat cakes and small mounds of vegetables, garnished with parsley,
• 31:22
  Speaker 5: Serve with a green salad, lemon tarts and coffee.
• 31:26
  Speaker 4: For dessert.
• 31:27
  Speaker 5: Franco steak casserole, a savory dinner for four hungry people.
• 31:32
  Speaker 5: One quarter cup flour, two teaspoons salt, one and one
• 31:37
  Speaker 5: half teaspoons paprika, one half teaspoon pepper. One pound round steak,
• 31:42
  Speaker 5: cut in serving pieces, one third cup fat, two medium
• 31:47
  Speaker 5: sized onions, sliced, two cans Franco American spaghetti, one cup
• 31:53
  Speaker 5: cooked tomatoes, strained, one cup hot water. Mix flour with
• 31:58
  Speaker 5: seasonings and rolled steak in it. Brown onions a little
• 32:02
  Speaker 5: in hot fat and add to tomatoes. Seer meat quickly
• 32:06
  Speaker 5: and put in large greased casserole. Place spaghetti, tomatoes, and
• 32:11
  Speaker 5: onions on meat. Blend remaining seasoned flour with fat and
• 32:15
  Speaker 5: pan until smooth. Add hot water gradually, stirring till smooth.
• 32:20
  Speaker 5: Strain over casserole mixture, and cook in moderate oven three
• 32:24
  Speaker 5: hundred and fifty degrees fahrenheit for one and one half hours,
• 32:29
  Speaker 5: or till meat is tender. End of section four. End
• 32:33
  Speaker 5: of thirty Tempting Spaghetti Meals by Campbell's Soup Company