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Show New Spaghetti Dishes ' For Hungry Husbands By JOSEPHINE B. GIBSON Director, Home Economic! Dept., H, . Heins Company QPAGHETTI in Tomato Sauce O with Cheese, which can be purchased pur-chased ready to heat and serve, Is a well-known and favorite kmcheon and supper dish. Hut many women do not realize the surprising number of economical and savory "one-dluh dinners" that can be prepared from juHt a can of Spaghetti, plus a bit of ground meat or a few sausages with a touch of spicy seasoning. Even plain pot roast becomes a special treat when served with a liberal portion of Spaghetti Some evening when you want to prepare a pleasant surprise for your family, try stuffing green peppers with Spaghetti, Instead of with ground meat or lice. And everyone Is sure to like that old Southern dish Creole Pork. The following Spaghetti recipes should go far in helping you solve that never-ending problem of "what can I serve today T": Casserole of Meat and Spaghetti Spag-hetti 1 pound ground round teak, 1 medium size onion, 1 large green pepper, 1 medium can Cream of Tomato Soup, 1 medium can Cooked Spaghetti, 4 pound American cheese (grated). Fry finely chopped onion in bacon fat until slightly brown. Add meat and cook until brown. Then add Cream of Tomato Soup and chopped pepper, and simmer lowly for SO minutes. Add Cooked Spaghetti, mix thoroughly, and add grated cheese. Pleat in a moderate oven until cheese is melted. - Cr trill Pnrbl mull con Oreem lth rornnt Tom.to 6oup , man aan Cooked Spaghetti. 1 pound ground raw pork, S onlom, tt teaspoon salt, V. pound grated ihieie, tt cup grated crumbs, 1 tablespoon butter. Chop onlom fine and fry with ground pork until brown. (In additional fat), Drain otT excess fat. Add Cooked Spaghetti, Spag-hetti, Cream of Tomato Houp and grettd cheese. Turn Into bakUig dish, cover with crumbs and butter. Bake 10 minutes min-utes In a moderate oven. Cooked Spaghetti in Tomato Sauce with Cheese in Green Pepper Cases Wash six large green poppers, cut in half and remove re-move goods. Placo peppers in boiling water, turn off beat and allow to remain In water about five minutes to remove thoir strong taste. Cool, and fill the peppers with 1 medium can of Cooked Spaghetti. Dust lightly with salt, and cover with buttered crumbs Place in casserole, add a small amount of water, and bake in a moderate oven until peppers are tender and crumbs are nicely browned. Brown Sausages and Cooked Spaghetti in Tomato Sauce with Cheese-1 ag'J. Drain oft the excess fat and pour In a large can of Cooknt Spaghetti In TV mato Bauce with cheese, stir thor-ou thor-ou jliir until the Spaghetti Is heated. PI. .co the Spaghetti In the center of platter and surround with the brown sausiiges. Oarnlsh with parsley, and serve very hot. Spaghetti with Pot Roast Prepare a Pot Itoast In the usual manner. When it Is done, add a can or more of Cooked Spaghetti, according to the size of your roast. Simmer for a few minutes, adding add-ing water to replace the gravy absorbed by the Spaghetti. In serving, place tho moat iu the centur of the plate and heap the Spa' hr'tl around it. Swoet M lists lis-ts nl Pickles are very good with this. ,i f By JOSEPHINE B. GIBSON Director, Home Economics Deft., H. J. Heint Company NOW that greatly Improved methods of freezing and shipping ship-ping fish have been perfected, there no longer is need for even inland tables to suffer from a lack of fresh seacoast delicacies. Increased care in the packing of familiar sea-foods, too, has opened open-ed up new channels for the isolated iso-lated cook's talerts, and every woman now may branch out into that most fascinating testing-ground testing-ground of culinary skill nsu cookery. Clever cooks know that the use of snappy seasonings and sauces so enhances the subtle, delicate flavors of fresh sea-food that even those people whose fish-appetites are only lukewarm become enthusiastic en-thusiastic in their approval of these "dressed up" dishes. And the problems that arise In serving cold fish salads or cocktails also are easily solved when the housewife's house-wife's supply shelf Includes Pure (Vinegars, Stuffed Spanish Olives, a variety of Pickles, Mayonnaise Salad Dressing, Worcestershire Banco, Tomato Ketchup, Prepared Mustard and Chill Sauce. From these condiments any number of savory sauces for either hot or cold sea-foods are quickly and easily prepared. Following are a number of fish recipes that the whole family will enjoy: Halibut a la King Arrange monnds of finely flaked boiled halibut upon toast and cover with the following sauce: In 3 tablespoons table-spoons melted butter saute 1 cup fresh mushrooms, broken in pieces, or canned button mushrooms,' mush-rooms,' sliced lengthwise. Add 4 tablespoons flour and teaspoon salt. Stir nntll frothy then add 2 1 cups rich milk and stir nntll boil-j ing. Set over hot water. Cream 2 tablespoons butter, and add 2 beaten egg yolks, teaspoon onion Juice, 1 teaspoon Pur Vinegar, H teaspoon paprika and teaspoon Worcestershire Sauce. Stir this into the hot mixture. Continue stirring until the egg is set, then add cup chopped Stuffed Spanish Olives. Pour sauce over fish and serve. Halibut Steak with Tomato Sauce Over a two pound halibut hali-but steak spread 1 tablespoon Prepared Mustard. Allow to stand for 10 minutes. Dip in beaten egg and then in stale broad crumbs. Fry in butter to a golden brown, and serve with Tomato Sauce. Fish Stuffing 2 cups dry bread crumbs, U cup melted butter, but-ter, teaspoon salt, pepper to taste, a few drops onion juice, 1 tablespoon chopped Gherkins, 1 teaspoon chopped parsley. Mix ingredients in order given. This makes a dry crumbly stuffing. Molded Tuna Fish Salad Flake 2 cups tuna fish, place in a sieve, and pour boiling water over it. Drain thoroughly and cool. Add cup celery, 1 tablespoon chopped onion, teaspoon salt, and Vi cup Sandwich Relish, and mix thoroughly. Soak 1 tablespoon table-spoon gelatin in 2 tablespoons cold water for five minutes, and dissolve over boiling water. Add to tho Sob mixture, stir well, and put into individual molds (or one large mold), which have been dipped in cold water. Chill thoroughly. Remove from molds. Garnish with celery curls and pimientos, cut in diamond shapes. Serve in nests of lettuce leaves with Mayonnaise Dressing or Salad Cream. Dainty sandwiches and coffee go well with this salad for a party supper or luncheon. |