30 Tempting Spaghetti Meals - Part 2

Episode Transcript

Speaker 1 (00:00):
Section two of thirty Tempting Spaghetti Meals. This is a
LibriVox recording. All LibriVox recordings are in the public domain.
For more information or to volunteer, please visit LibriVox dot org.
Read by Lauren Fontaine, Thirty Tempting Spaghetti Meals by Campbell

(00:21):
Soup Company, Part two. Vegetable Dinner 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 one green leafy vegetable

(00:43):
spinach or other greens, Brussels sprouts, cabbage, one white vegetable cauliflower, onions,
white turnip, et cetera, one yellow vegetable carrots, squash, corn,
Franco American spaghetti, one red vegetable beets, red cabbage. Tasty

(01:04):
oven dinner prepared in a jiffy twelve small onions, one
quarter cup grated American cheese, eight sausages, one can Franco
American spaghetti. Parboil onions, and a range around edge of
shallow greased baking dish or large glass pie plate. Sprinkle

(01:27):
with grated cheese. Meanwhile, pan broil sausages till slightly browned.
Mix with Franco American spaghetti and turn into center of
baking dish. Bake in moderately hot oven three hundred seventy
five degrees fahrenheit till spaghetti is heated through and cheese
is melted. Serve with clover rolls and large fruit salads

(01:53):
stuffed cabbage. Make this an oven dinner. One medium sized cabbage,
one can Franco American spaghetti, three tablespoons finely chopped green pepper,
one cup left over meat, corned beef, ham cut in pieces,
one teaspoon salt, one eighth teaspoon pepper, cut away center

(02:16):
leaves of cabbage, leaving thickness of three or four leaves outside.
Mix other ingredients. Fill cabbage shell and fasten together with toothpicks.
Set on rack in covered roaster. Pour one half inch
boiling water in bottom of pan. Cover and bake in
moderately hot oven three hundred seventy five degrees fahrenheit thirty minutes.

(02:42):
Brush with melted butter, and serve on hot platters, surrounded
by baby carrots, which have been cooked in roaster around
cabbage for dessert, serve spice cake with hot nutmeg or
lemon sauce beef goulash. This calls for seconds pound round steak,
two tablespoons butter, one eighth teaspoon pepper, one half teaspoon salt,

(03:08):
three quarters teaspoon paprika, one green pepper, chopped, one can
Franco American spaghetti chopped, three tablespoons flour, one can Cambell's
consume expanded with one cup water, two medium onions, sliced.
Cut steak into one inch dice. Melt butter in pan

(03:30):
over hot fire and brown beef. Sprinkle with seasonings and
add onion. Cooking till yellow. Stir in flour till smooth,
and add expanded consume and green pepper. Cover and simmer
about forty five minutes till meat is three quarters done.
Add Franco American spaghetti and cook ten minutes longer. For dessert,

(03:53):
serve macaroon trifle to make line bottom of sherbet glasses
with bananas which had been dipped in lemon je juice.
Sprinkle with macaroon crumbs, and fill remaining part with boiled
custard or any prepared vanilla pudding, beef and mushrooms with spaghetti.
Three quarters pound chopped beef, three quarters teaspoon salt, one

(04:16):
eighth teaspoon pepper, two tablespoons butter, one can Campbell's Cream
of Mushroom soup. One 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

(04:36):
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 ness. Children love this delicious, healthful
luncheon one green pepper, diced and parboiled four eggs, two

(04:59):
can Franco American spaghetti, salt and pepper. Mix green pepper
with spaghetti and heat in a 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

(05:22):
for Sunday night supper. Too an 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. Three quarter pounds chopped beef, one can Franco
American canned spaghetti, two teaspoon salt, one quarter pound mushrooms,

(05:47):
cut fine, one egg slightly beaten, two cups shredded carrots,
two cups boiling water, two teaspoons Worcestershire sauce, chop Franco
American spaghetti fine, mix with chopped beef, half teaspoon salt,
slightly beaten egg, and shape into twelve small cakes, dust

(06:11):
with flour on each side. Cut mushrooms fine and brown
in hot fatten a heavy frying pan. Brown meat cakes,
add boiling water, one and a half teaspoon salt, and
shredded carrots, cover and simmer twenty minutes. Add Worcestershire sauce
and simmer ten minutes more. Serve with vegetables over meat

(06:34):
cakes and a green salad, preserved figs, and cookies. For dessert,
spaghetti ring with vegetables and cold cuts, attempting company dinner.
Two cans Franco American spaghetti, one pimiento chopped two tablespoons
green pepper, chopped, three quarters teaspoon salt, three eggs slightly beaten.

(06:59):
Mix all in greenvidance well and turn into greased ring mold.
Put brown paper into shallow pan, add hot water and
place ring mold in it. Bake fifty minutes in moderate
oven three hundred seventy five degrees fahrenheit or until firm.
Unmold on serving dish or chopped plate and fill center

(07:20):
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. Sunday for dessert. End of
section two