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Show Florentine Spaghetti I . Vl StZ riKPJZZ?- AfiiiiMimri.i... .n-i. nuin mii i 'I' i 4 A luscious chicken liver sauce tops glistening strands of long spaghetti to make a flavor-wise and thrift-wise main dish. Homemakers busy with spring house cleaning will welcome this easy supper dish. You can make the sauce any time and reheat while the spaghetti cooks. Fix a big tray of crisp carrot curls, radish roses and celery fans. Add slices of crusty French bread and a pot of hot coffee and your meal is complete. When you serve the spaghetti, top each serving with a spoonful of Parmesan cheese. Spaghetti and its close relatives, macaroni and noodles, are a boon to cost conscious cooks. These mildly-flavored foods are well-liked well-liked by all ages. And they are such excellent "extenders" for small amounts of meats and other foods. During Lent the durum wheat family gladly does service with sea foods, vegetables, eggs and cheese. The plant protein in the macaroni foods supplements the animal protein. Look for the words "made from durum wheat" or "made from semolina" on the package before buying one of the macaroni products. It's your guarantee that you are getting a product which will hold J its shape when cooked. Durum wheat is grown especially for making these macaroni foods. FLORENTINE SPAGHETTI A ounces spaghetti cup butter of nurgarine V cup chopped onion 1 small clove ftitlic. chopped Vi pound chicken liven, diced Cook spaghetti in boiling salted water until tender (about 15 minutes). min-utes). Drain and rinse. While spa-, jrhetti is cooking, melt butter or nicrgarine in skillet. Add onion and gai'lic and brown lightly. Add chicken livers and brown well. 5 tablespoon! enriched flow 1 ' teaspoon salt I lit cups condensed beef broth or consomme (10 Vj-ounce can) Stir in flour and salt. Add beef broth or consomme and cook until thickened, stirring constantly. Arrange Ar-range spaghetti on hot platter and top with Chicken Liver Sauce. Makes 4 servings. |