30 TEMPTING

30 DELICIOUS

Spaghetti meals

EASY, ECONOMICAL, DELICIOUS

Simple, Affordable, Tasty

It takes real planning to feed a family both affordably and well. But you’ll find Franco-American Spaghetti really helpful in solving your problem. Few foods offer such great nutrition and taste—at such a low price. Serve it on its own as a main dish or combine it with other foods.

Franco-American Spaghetti provides lots of protein for muscle building. It's particularly high in carbohydrates, which are essential for energy. It pairs well with other foods to create a range of satisfying, tasty meals. Just add a salad or a simple fruit dessert, and you've got a well-balanced meal that's easy to digest and budget-friendly.

Spaghetti goes great with other foods. Mix it with leftover meat for delicious casseroles. Use it to enhance cheaper cuts of meat. Serve it on a platter with lamb stew or meatballs. Your family will look forward to Friday dinners if you make a tasty casserole with spaghetti and salmon or other affordable fish. They’ll also love green peppers stuffed with tasty spaghetti.

Attractive menu ideas are provided with each recipe in this leaflet. They offer you meals that are affordable and simple to make. Check them out now and surprise your family with one tonight.

It really matters which spaghetti you serve. Franco-American is completely different from the regular ready-cooked kind.

Its zesty, tempting sauce is packed with the delicious goodness of ripe tomatoes and rich Cheddar cheese. It’s perfectly seasoned with expensive spices—a skilled mix of eleven different ingredients. “Way better than I could ever make,” home cooks tell us.

Yet you can enjoy this “millionaire’s dish” for less than three cents a serving! A can of Franco-American usually costs no more than ten cents. You can’t buy uncooked spaghetti, along with all your other ingredients, and make it yourself for so little.

Serve these tasty spaghetti dishes a couple of times a week or even more often. Keep some Franco-American on hand. Order a few cans from your grocery store today. It’s a great time and money-saver in your kitchen.

MADE BY THE TEAM BEHIND CAMPBELL’S SOUPS

3

Every recipe in this booklet serves four, except for __A_TAG_PLACEHOLDER_0__, which has an asterisk.*

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 until all are used. Arrange bacon strips cut in half on top. Bake in a hot oven (425° F) for about 20 minutes, until the casserole is heated through and the bacon is crispy. Serve with green peas, a salad of shredded cabbage and seeded raisins with French dressing, and plain spice cake with whipped cream for dessert.

Chop Franco-American Spaghetti and mix it well with the other ingredients. Fill buttered custard cups three-quarters full. Place a layer of brown paper at the bottom of a shallow pan and fill it with hot water. Put the custard cups in and bake in a moderate oven (350° F.) for 30 minutes. Serve on a hot platter garnished with parsley. It’s delicious with buttered turnips and a green salad; cherry upside-down cake for dessert.

Slice onions and cook them in boiling salted water for 10 minutes. Chop Franco-American Spaghetti a bit and add it with the soup to the onions. Bring to a boil and serve immediately in soup bowls with Parmesan cheese and crackers. Consider large fruit salads or cupcakes with chocolate sauce for dessert.

Melt butter in a saucepan and mix it with flour and salt until smooth. Pour the oyster juice into a cup and add milk to make ¾ cup. Gradually add this to the flour mixture, stirring constantly until it's smooth and slightly thick. Mix in the parsley.

In a greased baking dish, add a layer of spaghetti, sprinkle with oysters, and top with white sauce. Repeat until all the ingredients are used, finishing with white sauce. Top with buttered bread crumbs and bake in a moderately hot oven (375° F.) for 20 minutes, until heated through and golden brown on top. Serve with squash and spinach, and have fresh fruit tarts for dessert.

To the spaghetti, add stuffed olives and seasonings. Layer some of the mixture on the bottom of a greased baking dish. Spread all the chicken over this and dot with butter. Top with the remaining spaghetti and sprinkle with buttered breadcrumbs. Bake in a moderately hot oven (375° F.) for 30 minutes or until the crumbs are browned. Garnish with slices of hard-boiled egg, if you like, and sprinkle with paprika. Serve with cheese sticks and a green salad. Serves 6. Great for Sunday night supper.

Pick dried beef into small pieces. If it’s very salty, soak it in cold water for 10 minutes and then drain well. Melt butter in a hot frying pan and fry the beef until it’s slightly browned. Add Franco-American Spaghetti and mix well. Cook over low heat until heated through. Serve with buttered baby beets and coleslaw, and have boiled custard over sliced peaches for dessert.

Chop Franco-American Spaghetti finely and mix it with vegetables, Worcestershire sauce, salt, and ground meat. Form into patties, dip in breadcrumbs, then in beaten egg, and then again in breadcrumbs. Chill for 20 minutes in the refrigerator. Sauté in hot oil (375° F.) about 1 inch deep in a heavy frying pan until browned on each side. Drain on paper towels. Serve with cucumber salad; strawberries or sliced pineapple for dessert.

Chop Franco-American Spaghetti a little. Grind meat and add seasonings. Layer it alternately in a shallow, greased baking dish, ending with spaghetti. Cover with buttered crumbs. Bake in a moderately hot oven (375° F.) until the dish is heated through and the crumbs are slightly browned (20 minutes). It’s excellent with fried apple rings. Serve prune whip for dessert.

Wipe the liver with a damp cloth and cut it into small pieces. Dip it in flour seasoned with salt and pepper. Melt 3 tablespoons of butter in a hot frying pan and pan-fry the liver for 3 minutes, turning it once. Remove it from the pan and mix it with Franco-American Spaghetti and green beans.

Add the remaining butter to the frying pan and mix it with the flour until it's smooth. Gradually add boiling water, stirring until it's smooth and thickened. Combine this with the liver mixture and transfer it to a greased casserole. Top it with buttered crumbs and bake in a moderate oven (350° F.) for about 30 minutes, until it's heated through and has a browned top. Serve pineapple upside-down cake for dessert.

It’s simple to make vegetable dinners so appealing that everyone loves them. Just pick vegetables that have different flavors, colors, and textures. Choose from each of the following—

Parboil the onions and place them around the edge of a shallow, greased baking dish or a large glass pie plate. Sprinkle with grated cheese. In the meantime, pan-broil the sausages until they're slightly browned. Mix them with Franco-American Spaghetti and pour it into the center of the baking dish. Bake in a moderately hot oven (375° F) until the spaghetti is heated through and the cheese is melted. Serve with clover rolls and large fruit salads.

Cut out the center leaves of the cabbage, leaving 3 or 4 outer leaves intact. Mix the other ingredients, fill the cabbage shell, and secure it with toothpicks. Place it on a rack in a covered roaster. Pour ½ inch of boiling water into the bottom of the pan, cover it, and bake in a moderately hot oven (375° F.) for 30 minutes. Brush with melted butter and serve on a hot platter surrounded by baby carrots that have been cooked in the roaster alongside the cabbage. For dessert, serve spice cake with hot nutmeg or lemon sauce.

Cut the steak into 1-inch cubes. Melt butter in a pan over high heat and brown the beef. Sprinkle with seasonings and add onion, cooking until it's soft. Stir in flour until smooth, then add consomme and green pepper. Cover and simmer for about 45 minutes, until the meat is three-quarters cooked. Add Franco-American spaghetti and cook for 10 more minutes. For dessert, serve Macaroon Trifle. (To make, line the bottom of sherbet glasses with bananas that have been dipped in lemon juice. Sprinkle with macaroon crumbs and fill the rest with boiled custard or any prepared vanilla pudding.)

Add seasonings to the meat. Melt butter in a hot frying pan and brown the meat. Add the mushroom soup, without adding any water, and Franco-American Spaghetti, mixing well. Cover and cook on low heat until heated through. Serve with Brussels sprouts and apricot whip for dessert.

Mix green pepper with spaghetti and heat in a saucepan. Poach the eggs. On each hot lunch plate, make a nest with a quarter of the spaghetti. Place the egg in the center, sprinkle with salt and pepper, and garnish with parsley. It's a tempting dish for Sunday night dinner, and it's super easy to make. Serve with a mixed fresh vegetable salad, fresh berries or canned fruit, and cookies for dessert.

Chop Franco-American Spaghetti finely, mix it with chopped beef, ½ teaspoon of salt, and a lightly beaten egg, then shape it into 12 small patties. Dust each side with flour. Finely chop mushrooms and sauté them in hot fat in a heavy frying pan. Brown the meat patties. Add boiling water, 1½ teaspoons of salt, and shredded carrots. Cover and let it simmer for 20 minutes. Add Worcestershire sauce and simmer for another 10 minutes. Serve with vegetables on top of the meat patties and a green salad. Finish with preserved figs and cookies for dessert.

Mix all the ingredients thoroughly and pour into a greased ring mold. Place brown paper in a shallow pan, add hot water, and set the ring mold in it. Bake for 50 minutes in a moderate oven (375°F), or until it's firm. Unmold onto a serving dish or platter and fill the center with buttered vegetables (like green beans, diced beets, or chopped spinach). If you want, surround the ring with overlapping slices of cold meat (such as ham, liverwurst, beef, or lamb). Serve a strawberry or pineapple sundae for dessert.

Cook bacon until crispy and add it to the spaghetti. Season the lima beans with salt. Alternate layers of spaghetti and lima beans until everything is used up. Combine grated cheese with buttered bread crumbs and sprinkle it on top. Bake in a moderately hot oven (375°F) for 30 minutes, until the cheese is melted. Serve with a green salad, a fresh fruit cup, and cookies for dessert.

Mix meat and fat with seasonings. Add chopped spaghetti and slightly beaten egg, mixing well. Shape into a loaf and bake in a greased baking pan in a moderate oven (350° F.) for 50 minutes. If you want, thicken the juices in the pan with flour and add hot water to make a gravy. It’s delicious with spinach and creamed carrots. For dessert, bake a plain cake at the same time as the meatloaf and serve it with hot fruit or butterscotch sauce.

Pan-broil Canadian bacon lightly. Mix hot water with soup and add it to the spaghetti. In a shallow, greased baking dish, layer the spaghetti mixture and bacon alternately. Top with buttered breadcrumbs and bake in a moderately hot oven (375°F) for about 30 minutes, until heated through and golden on top. It's delicious served with buttered green cabbage, pickled beets, and banana-gingerbread shortcake for dessert.

Dice the salt pork and render the fat. Cut the veal and sear it in the hot fat. Add salt and hot water to cover. Simmer, tightly covered, for one hour. Chop the spaghetti and mix it with the vegetables and veal. Place in a greased casserole. Thicken 1 cup of the meat stock with 2 tablespoons of flour; add Worcestershire sauce. Pour over the other ingredients. Top with buttered breadcrumbs and bake in a moderate oven (350° F.) for half an hour, until the dish is heated through and the crumbs are browned.

Chop the spaghetti and mix it thoroughly with the other ingredients. Pack it into a greased loaf pan and bake in a moderately hot oven (375°F) for 30 minutes. Serve with beet greens and buttered parsnips. Cupcakes can be baked at the same time as the loaf and served with hot nutmeg or fruit sauce.

Cook the onion in fat until it's yellow. Add the hamburger and brown it. Mix in the green pepper, pimiento, seasonings, celery, and water. Cook for 15 minutes. Add Franco-American Spaghetti and cook for another 10 minutes. Serve with sliced buttered carrots and baked red cinnamon apples for dessert.

Separate the yolks and whites. Add seasonings to the yolks, beating until thick and lemon-colored. Chop Franco-American spaghetti and mix it with the egg yolks. Beat the whites until stiff, but not dry, and fold them into the first mixture until well blended. Heat an omelet pan and butter the bottom and sides. Spread the omelet evenly, cooking over low heat until it's lightly browned and puffy. Put it in the oven for a few minutes to dry off the top. Fold and transfer it to a hot platter. Serve with salad greens and fruit gelatin topped with whipped cream for dessert.

Pour hot milk over bread crumbs. Add butter, onion, parsley, grated cheese, and seasonings. Mix in well-beaten eggs. Place spaghetti in a well-buttered glass loaf dish or baking dish and pour the cheese mixture over it. Bake in a moderate oven (350° F.) until firm (about 50 minutes). Serve with mushroom sauce (below). It's delicious with green peas.

Chop the spaghetti into small pieces. Mix it with beaten egg, flaked tuna, salt, and pepper. Form the mixture into cakes, then dip them in breadcrumbs, followed by egg, and again in breadcrumbs. Chill in the refrigerator for 20 minutes. Fry in hot oil (375° F.) about 1 inch deep in a heavy frying pan. Drain on paper towels. For the sauce, add water to Campbell’s Cream of Mushroom Soup and heat it with butter and pimientos. Serve hot with the tuna cakes.

Mix the seasonings with the ground tongue. Then mix it with the spaghetti and water. Place it in a greased baking dish and cover it with buttered breadcrumbs. Bake for 25 minutes in a moderately hot oven (375° F.) until heated through and browned on top. It's delicious with spinach and buttered carrots. Serve pineapple gelatin with whipped cream for dessert.

Split lean meat in half, cutting down to the bone. Mix the remaining ingredients thoroughly and stuff the chops. Pinch the edges together with one or two toothpicks and dip them in flour seasoned with salt and pepper. Arrange them in a greased baking pan, with the leftover spaghetti mixture around the chops, and bake in a hot oven (400° F.) for 40 minutes, turning once. Serve with broccoli and Harvard beets; lemon meringue pie for dessert.

Fry sausage patties. Or if you prefer beef patties, mix chopped beef with seasonings, shape it into 8 patties, and pan-fry. In the meantime, heat Franco-American spaghetti and cook any desired vegetable. Pile the spaghetti in the center of a dinner plate or large platter. Around it, alternate the meat patties and small heaps of vegetables. Garnish with parsley. Serve with a green salad, lemon tarts, and coffee for dessert.

Mix flour with seasonings and coat the steak in it. Lightly brown the onions in hot oil and add them to the tomatoes. Sear the meat quickly and place it in a large greased casserole. Layer the spaghetti, tomatoes, and onions on top of the meat.

Blend the rest of the seasoned flour with fat in a pan until it's smooth. Gradually add hot water, stirring until it's smooth. Strain it over the casserole mixture and cook in a moderate oven (350° F.) for 1½ hours, or until the meat is tender.

You know how tough it is to find food that your kids will enjoy and that’s actually good for them.

Franco-American Spaghetti is exactly that. It's full of nutrients—high in protein for building bones and muscles, and loaded with carbs for quick energy.

Hundreds of letters from moms tell us that their kids can easily tell the difference between Franco-American and all other ready-made spaghetti. Once your family has experienced the deliciousness of Franco-American Spaghetti—with its amazing sauce—they won't want anything else.

Franco-American
SPAGHETTI
À LA MILANAISE
(TOMATO SAUCE WITH CHEESE)

THE FRANCO-AMERICAN FOOD COMPANY DIVISION
CAMPBELL SOUP COMPANY
HEADQUARTERS, CAMDEN, NJ, USA

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