30 Tempting Spaghetti Meals - Part 3

Episode Transcript

Speaker 1 (00:00):
Section three 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 Betty B. Thirty Tempting Spaghetti Meals by Campbell's
Soup Company, Part three. Savory lunch casserole, a favorite with

(00:26):
children or grown ups. Three slices bacon, chopped, two cans
Franco American spaghetti, one half teaspoon salt, one and one
half cups cooked Lima beans, one quarter cup grated American cheese,
one quarter cup buttered bread crumbs. Cook bacon till crisp
and add to spaghetti. Add salt to lima beans. Alternate

(00:47):
layers of spaghetti and lima beans till all are used.
Mixed grated cheese with buttered breadcrumbs and sprinkle over top
bacon moderately hot oven three hundred seventy five degrees fair
and nees for thirty minutes till cheese is melted. Serve
with a green salad, fresh fruit cup and cookies. For dessert.

(01:08):
Spaghetti meat loaf a thrifty favorite one in one half
pounds chopped beef, two tablespoons melted fat, one in three
quarter teaspoon salt, one eighth teaspoon pepper, one half teaspoon sage,
one onion, minced, one egg slightly beaten one can Franco
American spaghetti, chopped fine. Mix meat and fat with seasonings,

(01:32):
Add chopped spaghetti and slightly beaten egg, mixing well. Shape
into a loaf and bacon greased baking pan in moderate
oven three hundred fifty degrees fahrenheit for fifty minutes if desired,
thickened juices and pan with flour and add hot water
to make a gravy delicious with spinach and creamed carrots.

(01:53):
For dessert, bake a plain cake at the same time
as meat loaf and serve with hot fruit or butterscotch salt.
Bacon scallop an easy way to make a tasty dinner.
Eight slices Canadian bacon, one can Franco American spaghetti, one
can Campbell's pepper, pot soup, one quarter cup hot water,

(02:15):
buttered bread crumbs, pan royal 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
three hundred seventy five degrees fahrenheit about thirty minutes till

(02:36):
heated through and browned on top. Delicious, served with buttered
green cabbage, pickled beets, and banana gingerbread shortcake for dessert.
Casserole of veal, a tempting dish for cool days. One
slice salt pork, two pounds breast of veal, one teaspoon salt,
one can Franco American spaghetti sauce, six small cooked carrots,

(03:01):
one cup cooked green peas or string beans, one tea
spoon wish to shear sauce, buttered bread crumbs. 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. Chopped spaghetti
and mix with vegetables and veal. Put in greased casserole.

(03:24):
Thicken one cup of the meat stock with two tablespoons
of flour. Add wish to shear sauce, Pour over other ingredients.
Cover with buttered bread crumbs and bake in moderate oven
three hundred and fifty degrees fahrenheit for half an hour
till dishes heated through and crumbs are browned. Tempting Friday
loaf a grand emergency dish too. One can Franco American spaghetti,

(03:50):
two cups red salmon flate, two eggs slightly beaten, one
tablespoon parsley chopped, three quarter tea spoon salt, one ate
tea sat spoon pepper, two tablespoons melted butter. Chop spaghetti
and mix well with other ingredients. Packing greased loaf, pan
and bacon moderately hot oven three hundred seventy five degrees

(04:11):
fahrenheit for thirty minutes. Serve with beet greens and buttered parsnips.
Cupcakes may be baked at the same time as loaf
and served with hot nutmeg, or fruit sauce. Spanish spaghetti
tastes as good as it looks. Three tablespoons fat, one
medium sized onion, minced, three quarter pounds hamburger, one cup celery,

(04:34):
cut fine, two tablespoons pimento chopped, one green pepper chopped,
one in one quarter teaspoon salt, one teaspoon paprika one
in one third cups hot water. One can Franco American spaghetti.
Cook onion in fat to yellow. Add hamburger and brown
mix with green pepper, pimento, seasonings, celery, and water. Cook

(04:59):
fifteen minutes. Add Franco American spaghetti and cook ten minutes more.
Serve with sliced buttered carrots, baked red cinnamon apples. For dessert,
Franco American omelet, new and different. Three eggs, three quarter
teaspoon salt, one ate teaspoon pepper, one tablespoon chopped parsley,

(05:21):
one can Franco American spaghetti, chopped, one tablespoon butter. Separate
yolks and whites. Add seasonings to yolks, beating till thick
and lemon color. 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

(05:43):
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 gelatin
with whipped cream for deshay French mouse. One half cup

(06:03):
scalded milk, three quarter cup soft bread crumbs, one quarter
cup melted butter, one and one half tablespoons minced onion,
three quarter cup grated cheese, one and one half tablespoons
chopped parsley, one teaspoon salt, one half teaspoon paprika. Three eggs,
well beaten, two cans Franco American spaghetti. Pour scalded milk

(06:27):
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 three hundred and fifty degrees fahrenheit
till firm, about fifty minutes. Serve with mushroom sauce Delicious

(06:49):
with green peas. End of section three