Classic Audiobook Collection - 30 Tempting Spaghetti Meals by Campbell Soup Company ~ Full Audiobook [cooking]

Episode Date: February 21, 2024

30 Tempting Spaghetti Meals by Campbell Soup Company audiobook. Genre: cooking 30 Tempting Spaghetti Meals is a practical, vintage-style kitchen companion from the Campbell Soup Company, built for the home cook who wants dinners that feel hearty and satisfying without spending all evening at the stove. Framed around the idea that spaghetti can stretch a budget and still deliver comfort, the booklet offers a full lineup of meals designed for real life: quick skillet suppers, family-size casseroles, oven bakes for busy nights, and clever ways to turn leftovers into something everyone will actually want to eat. You will find spaghetti paired with everyday pantry staples, simple seasonings, and familiar proteins, along with ideas that lean into classic American comfort food sensibilities. Each recipe is written with straightforward steps and a strong emphasis on convenience, helping you assemble complete meals with minimal fuss. The central challenge is one many listeners will recognize: how to keep meals economical, nourishing, and varied when time and energy are limited. Ideal for cooks who enjoy retro recipe pamphlets, pantry cooking, and reliable weeknight inspiration. For ad-free listening try our premium subscription Chapters (Approximate) (00:00:00) Chapter 00 (00:03:10) Chapter 01 (00:12:42) Chapter 02 (00:20:28) Chapter 03 (00:27:27) Chapter 04 Learn more about your ad choices. Visit megaphone.fm/adchoices

30 tempting spaghetti meals, easy, economical, delicious. Introduction How spaghetti can help you serve more delicious, more nourishing meals for less money. It takes real planning to feed a family both economically and well. But you'll find Franco-American spaghetti a big help in solving your problem. Few foods provide so much real nourishment and deliciousness at such a low cost. Serve it by itself as a main dish, or in combination with other foods.

Franco-American spaghetti furnishes plenty of protein for building muscles. It is especially rich in carbohydrates needed for energy. It combines with other foods to make a variety of satisfying delicious meals. Add a salad or simple fruit dessert, and you have a well-balanced menu, easy to digest, easy on the budget. Spaghetti combines wonderfully with other foods. Combine it with leftover meat into after. appetizing casseroles. Use it to dress up 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 of spaghetti and salmon or other inexpensive fish. They'll enjoy green peppers stuffed with savory spaghetti, too. Attractive menu suggestions are given with each recipe in this leaflet. They give you meals which are inexpensive and easy to prepare. Look them over now and surprise. your family with one tonight. Why, you should insist on Franco-American. It makes a big difference which spaghetti you serve. Franco-American is different as can be from the ordinary ready-cooked kind. Its tangy, tempting sauce is rich with the luscious goodness of fine ripe tomatoes and golden cheddar cheese. It's seasoned to savory perfection with costly spices, a skillful blend of 11 different

ingredients far better than I could ever make, good home cooks tell us. You can enjoy this millionaire's dish for less than three cents a portion. A can of Franco-American is usually no more than ten cents. You can't buy uncooked spaghetti with all your other ingredients and prepare it yourself for so little. Serve these savory spaghetti dishes twice a week or oftener. Keep a supply of Franco-American on hand. Orders have several. cans from your grocer today. It's a great time and money saver in your kitchen. Franco-American spaghetti with extra good sauce made by the makers of Campbell's soups. Each recipe in this booklet serves four with the exception of chicken royal.

End of introduction. Section number one of 30 tempting spaghetti meals. This is the Librevox recording. All Librevox recordings are in the public domain. For more information or to volunteer, please visit Librevox.org, read by Connor Cootes. 30 tempting spaghetti meals by Campbell Soup Company Salmon Spaghetti Casserol. One can Franco-American spaghetti. One and a half cups flaked salmon.

One and a half teaspoons mince onion. Four strips bacon. Half teaspoon salt. Place a layer of Franco-American spaghetti in a shallow grease casserole. Add some of the flake salmon and the onion. Alternate layers of spaghetti, fish an onion, till all are used. Arrange bacon strips, cut in half over top. Bacon hot oven, 425 to 5 degrees Fahrenheit, about 20 minutes, until casserole is well heated

and bacon crisp. Serve with peas, salad of shredded cabbage and seeded raisins with French dressing, plain spice cake with whipped cream for dessert. Savory timbles. One can Franco-American spaghetti. One cup ground leftover meat,

beef, corned beef, ham. Half teaspoon salt. One fourth teaspoon paprika. 1 tablespoon, parsley, chopped fine. Two eggs, slightly beaten. Chop Franco-American spaghetti and mix thoroughly with other ingredients. Fill buttered custard cups, 3 fourths full. Place layer of brown paper over bottom of shallow pan and fill with hot water.

Put in custard cups and bake in moderate oven, 350 degrees Fahrenheit for 30 minutes. Serve on hot platter garnish with parsley. Delicious with buttered turnips in a green salad. Cherry upside-down cake for dessert. Hardy soup dinner. Makes a hit on frosty faldes. Two large onions. Two three-fourths cups water.

One can Franco-American spaghetti. Three-fourths teaspoon salt. Two cans Campbell's beef soup. Parmesan cheese. Slice onions and cook in boiling salted water for 10 minutes. Chop Franco-American spaghetti a little and add with soup to onions. Bring to a boil and serve at once in soup plates with parmesan cheese and crackers. Try large fruit salads or cupcakes with chocolate sauce for dessert.

Oyster casserole deluxe. Grand for Friday or any day. 2 tablespoons butter, 2 tablespoons flour, 3 4th teaspoon salt, 1 8th teaspoon pepper, 1 tablespoon 1 tablespoon chopped parsley, half cup milk, about, 1 1⁄2 dozen oysters, 1 can Franco-American spaghetti, buttered breadcrumbs, melt butter in saucepan and blend with flour and salt till smooth. Pour oyster, in cup and add milk to make three-fourths cup. Add gradually to flour mixture, string constantly till smooth and slightly thick. Add parsley. In a grease baking dish, place a layer of spaghetti dot with oysters and cover with white sauce. Repeat till all ingredients are used, ending with white sauce.

Cover with buttered breadcrumbs and bake in a moderately hot oven, 375 degrees Fahrenheit for 20 minutes, till heated through and browned on top. Serve with squash and spinach. Fresh fruit tarts for dessert. Chicken Royall. Fit for a king. Two cans Franco-American spaghetti. One cup stuffed olives, sliced. Three-fourths teaspoon salt. One-eighth teaspoon pepper. Half teaspoon paprika. 2.5 cups of chicken meat. Two tablespoons butter. Buttered breadcrumbs. To spaghetti, add stuffed olives and seasonings.

Arrange a layer of mixture in bottom of grease baking dish. Spread all the chicken over this and dot with butter. Cover with remaining spaghetti and sprinkle with buttered crumbs. Bake in moderately hot oven 375 degrees Fahrenheit for 30 minutes, or till crumbs are browned. Garnish with slices of hard-boiled egg, if desired, and sprinkle with paprika. Serve with cheese sticks and a green salad. Serves six. Grand for Sunday night's supper.

Spaghetti with frizzled beef. Attempting jiffy dinner on your afternoon out. Three-fourths cup dried beef. Two tablespoons butter. One can Franco-American spaghetti. Pick dried beef into small pieces. If it is very salty, freshen 10 minutes in cold water and drain well. Melt butter in hot frying pan in frizzled beef till slightly browned.

Add Franco-American spaghetti and mix. Cook over low flame till heated through. Serve with buttered baby beets and coleslaw with boiled custard overshadowed overshadowed slice peaches for dessert. Crispy meat patties, an easy way to make tempting croquettes. Half cup breadcrumbs. One cup chopped cook vegetables, carrots, beets, peas. One teaspoon Worcestershire sauce.

Three-fourth teaspoon salt. One cup ground leftover meat. One egg slightly beaten with one and a half tablespoons cold water. One can Franco-American spaghetti. Chop Franco-American spaghetti, fine and mix with vegetables, Worcestershire, salt and ground meat, shape into cakes, dip in bread crumbs, then in beaten egg, and again in crumbs. Chill 20 minutes in refrigerator, saute in hot fat, 375 degrees Fahrenheit. 1 inch deep in a heavy frying pan until brown on each side. Drain on absorbent paper.

Serve with cucumber salad, strawberries or sliced pineapple for dessert. Thrifty meat scallop. Delicious made with leftover ham, corn beef, pot roast. Two cans Franco-American spaghetti. One and a half cups leftover meat. Three-fourths teaspoon salt. 1 eighth teaspoon pepper Buttered bread crumbs

Chop Franco-American spaghetti a little Grind meat and add seasonings Arrange in alternate layers in shallow grease baking dish Finishing with spaghetti Cover with buttered crumbs Bake in moderately hot oven 375 degrees Fahrenheit

Till scallop is heated through And crumbs are slightly browned 20 minutes excellent with fried apple rings. Serve with prune-wib for dessert. Liver on casserole, a tempting meal in one dish. Three-fourths pound beef liver. Seasoned flour. Four tablespoons butter. Two tablespoons flour. One cup boiling water.

Three-fourths teaspoon salt. One-eighth teaspoon pepper. One can Franco-American spaghetti. 1.5 cups cook string beans, 2 tablespoons, chopped pimento, buttered crumbs. Wipe off liver with a damp cloth and cut in small pieces. Dip in flour seasoned with salt and pepper. Melt 3 tablespoons butter in hot frying pan and pan broil liver 3 minutes, turning once. Remove from pan and mix with Franco-American spaghetti and string beans. Add remaining butter to frying pan and blend with flour till smooth.

Add boiling water gradually, stirring till smooth and thickened. Add to liver mixture and put in greased casserole. Cover with buttered crumbs and bake in moderate oven. 350 degrees Fahrenheit, about 30 minutes till heated through and browned on top. Serve pineapple upside down cake for dessert. End of Section 1. Section 2 of 30 tempting spaghetti meals. This is a Libravox recording.

All Libravox recordings are in the public domain. For more information or to volunteer, please visitlibrovox.org. Read by Lauren Fontaine. 30 tempting spaghetti meals by Cambell Soup Company. Part 2. Vegetable dinner. Vegetable dinner. It's easy to make vegetable dinner 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, spinach or other greens, Brussels sprouts, cabbage. One white vegetable, cauliflower, onions, white turnip, etc. One yellow vegetable, carrots, squash, corn. Franco-American spaghetti. One red vegetable. Beats red cabbage. Tasty 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 arrange a round edge of shallow greased baking dish or large glass pie plate. Sprinkle 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, 375 degrees Fahrenheit, till spaghetti is heated through and cheese is melted.

Serve with clover rolls and large fruit salads. Stuffed cabbage. Make this an oven dinner. One medium-sized cabbage, one can Franco-American spaghetti, three tablespoons finely chopped green pepper, one cup leftover meat, corned beef, ham, cut in pieces, one teaspoon salt, one eighth teaspoon pepper. Cut away center leaves of cabbage, leaving thickness of three or four leaves outside.

Mix other ingredients, fill cabbage shaboard, 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, 375 degrees Fahrenheit, 30 minutes. Brush with melted butter and serve on hot platter 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. One pound round steak, two tablespoons butter, one eighth teaspoon teaspoon pepper, one half teaspoon salt,

three quarters teaspoon paprika, one green pepper, chopped, one can Franco-American spaghetti, chopped, three tablespoons flour, one can Campbell's Consomme expanded with one cup water, Two medium onions, sliced. Cut steak into one-inch dice. Melt butter in pan over hot fire and brown beef. Sprinkle with seasonings and add onion cooking till yellow. Stir in flour till smooth and add expanded consomme and green pepper. Cover and simmer about 45 minutes till meat is three quarters done.

Add Franco-American spaghetti and cook 10 minutes longer. For dessert, serve macaroon trifle. To make, line bottom of sherbet glasses with bananas which have been dipped in lemon juice. Sprinkle with macaron 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 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-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 cans 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 for Sunday night's supper, too. And 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 cut fine. One half a pound mushrooms cut fine. One egg slightly beaten, two cups shredded carrots, two cups boiling water, two teaspoons Worcestershire sauce. Chopped Franco-American spaghetti fine, mix with chopped beef, half teaspoon salt, slightly beaten

egg, and shape into 12 small cakes, dust with flour on each side. Cut mushrooms fine and brown and hot fat in a heavy frying pan. Brown meat cakes. Add boiling water, 1.5 teaspoon salt and shredded carrots. Cover and simmer 20 minutes. Add Worcestershire sauce and simmer 10 minutes more. Serve with vegetables over meat 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 pimento, chopped. Two tablespoons green pepper, chopped. Three quarters teaspoon salt. Three eggs slightly beaten. Mix all ingredients well and turn into greased ring mold. Put brown paper into shallow pan, add hot water, and place ring mold in it.

Bake 50 minutes in moderate oven, 375 degrees Fahrenheit, or until firm. Unmold-on-serving dish or chop plate and fill center 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 2. Section 3 of 30 tempting spaghetti meals. This is a Libre Vox recording. All Libravox recordings are in the public domain.

For more information or to volunteer, please visit Libravox.org. Read by Betty B. 30 tempting spaghetti meals by Campbell's Soup Company. Part 3. Savory Lunch Casse Roll. A favorite with 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, 1 quarter cup grated American cheese, 1 quarter cup buttered breadcrumbs.

Cook bacon till crisp and add to spaghetti. Add salt to lime of beans. Alternate layers of spaghetti and lima beans till all are used. Mix grated cheese with buttered bread crumbs and sprinkle over top. Bake in moderately hot oven, 375 degrees Fahrenheit for 30 minutes till cheese is melted. Serve with a green salad, fresh fruit cup and cookies. for dessert. Spaghetti meatloaf, a thrifty favorite. One and one half pounds chopped beef, two tablespoons melted fat, one and 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. Add chopped spaghetti and slightly beaten egg, mixing well.

shape into a loaf and bake in greased baking pan in moderate oven, 350 degrees Fahrenheit, for 50 minutes. If desired, thicken juices in pan with flour and add hot water to make a gravy, delicious with spinach and cream carrots. For dessert, bake a plain cake at the same time as meatloaf and serve with hot fruit or butterscotch sauce. 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 buttered bread crumbs. Panned oil 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, 375 degrees Fahrenheit, about 30 minutes till heated through and browned on top. Delicious served with buttered green cabbage, pickled beets, and banana gingerbread shortcake for dessert. Casserol of veal, a tempting dish for cool days. One sliced salt pork, two pounds breast of veal, one teaspoon salt, one can Franco-American spaghetti sauce, six small cooked carrots, one cup cooked green peas or string beans, one teaspoon of. One teaspoon of salt. One teaspoon of, and one canned. Worcestershire sauce, buttered breadcrumbs. 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. Chop spaghetti and mix with vegetables and veal. Put in greased casserole. Thicken one cup of the meat stock with two tablespoons of flour. Add Worcestershire sauce. Pour over other ingredients. Cover with buttered breadcrumbs and bake in moderate oven, 350 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, two cups red salmon flate, two eggs slightly beaten, one tablespoon parsley chopped, three-quarter teaspoon salt, one-eight-t teaspoon pepper,

two tablespoons melted butter. Chop spaghetti and mix well with other ingredients. Pack in greased loaf pan and bake in moderately hot oven, 375 degrees Fahrenheit for 30 minutes. Serve with beet greens and buttered parsnips. Cupcakes may be baked at 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, 3 quarter pound hamburger, 1 cup celery cut fine, 2 tablespoons pimento, chopped, 1 green pepper, chopped, 1 in 1 quarter teaspoon salt, 1 teaspoon paprika, 1 in 1 3rd cups hot water, 1 can Franco-American spaghetti. Cook onion in fat till yellow. Add hamburger and brown. Mixed with green pepper, pimento, seasonings, celery, and water. Cook 15 minutes. Add Franco American spaghetti and cook 10 minutes more. Serve with sliced buttered carrots, baked red cinnamon apples for dessert. Franco-American omelette. New and different. Three eggs, three quarter teaspoon salt, one-eighth teaspoon pepper, one tablespoon chopped parsley, 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 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 dessert. French moose. One half cup scalded milk, three-quarter cup soft breadcrumbs, 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 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 350 degrees fahrenheit till firm about 50 minutes serve with mushroom sauce delicious with green peas end of section three section four of 30 tempting spaghetti meals. This is a LibraVox recording. All LibraVox recordings are in the public domain.

For more information or to volunteer, please visit LibraVox.org. Read by Stacey M. 30 tempting spaghetti meals by Campbell Soup Company. Part 4. Tuna cakes with mushroom sauce. One can Franco-American spaghetti. One egg beaten. 1 and 1⁄2 cups flaked tuna fish, 3 quarter teaspoon salt, 1 8 teaspoon pepper, 1⁄2 cup water, 1⁄2 cup breadcrumbs, 1 tablespoon 1 tablespoon butter, 1 egg slightly beaten with 1 and 1⁄2 tablespoons cold water, 1 can Campbell's cream of mushroom soup, 2 tablespoons chopped pimento,

chop spaghetti fine. Mix with beaten egg, flaked tuna fish, salt and pepper. Shape into cakes and dip in crumbs. Then in egg and again in crumbs. Chill in refrigerator 20 minutes. Fry in hot fat, 375 degrees Fahrenheit, 1 inch deep in heavy frying pan. Drain on absorbent paper. For sauce, add water to Campbell's cream of mushroom soup and heat with butter and pimentos. Serve hot with tuna cakes. Casserol of tongue. Unusually tasty. One teaspoon prepared mustard.

One teaspoon onion juice. Three quarter teaspoon salt. One tablespoon chopped parsley. One cup ground tongue. One can Franco-American spaghetti. One quarter cup water buttered breadcrumbs. Mix seasonings with ground tongue. Then mix with spaghetti and water.

Arrange in greased baking dish and cover with buttered crumbs. Bake 25 minutes in moderately hot oven, 375 degrees Fahrenheit, till heated through and brown on top. Delicious with spinach and buttered carrots. Serve pineapple gelatin with whipped cream for dessert. Stuffed pork chops with savory spaghetti. Four pork chops cut one and three quarter inch thick, one, one, Can Franco-American spaghetti chopped, three tablespoons diced green pepper, one teaspoon onion juice, one tablespoon melted butter, split lean meat in half, cutting to bone.

Mix remaining ingredients thoroughly and stuffed chops. Draw edges together with one or two toothpicks and dip in flour well-seasoned with salt and pepper. Arrange in greased baking pan with remaining spaghetti mixture around chops. and bake in a hot oven, 400 degrees Fahrenheit, 40 minutes, turning once. Serve with broccoli and Harvard Beats. Lemon meringue pie for dessert. Jiffy chop plate. As zestful as it looks.

One and one quarter pounds sausage cakes, or one to one and one quarter pounds chopped beef. One teaspoon salt, one eighth teaspoon pepper, two teaspoons minced onion, two teaspoons. cans Franco-American spaghetti, Brussels, sprouts, peas or asparagus tips, fry sausage cakes, or if beef cakes are preferred, mix chopped beef and seasonings, shape into eight cakes and pan broil. Meanwhile, heat Franco-American spaghetti and cook whichever vegetable is desired. Keep spaghetti in center of a chop plate or large platter. Around it, alternate meat cakes and small mounds of vegetables. Garnished with parsley. Serve with a green salad. Lemon tarts and coffee for dessert.

Franco steak casserole. A savory dinner for four hungry people. One quarter cup flour. Two teaspoons salt. One and one half teaspoons paprika. One half teaspoon pepper. One pound round steak cut in serving pieces. One third cup fat. Two medium sized onions sliced. two cans Franco-American spaghetti, one cup cooked tomatoes, strained, one cup hot water. Mix flour with seasonings and roll steak in it. Brown onions a little in hot fat and add two tomatoes. Sear meat quickly and put in large greased casserole. Place spaghetti, tomatoes, and onions on meat.

Blend remaining seasoned flour with fat and pan until smooth. Add hot water gradually, stirring. till smooth, strain over casserole mixture, and cook in moderate oven, 350 degrees Fahrenheit for one and one half hours, or till meat is tender. End of Section 4. End of 30 tempting spaghetti meals by Campbell's Soup Company.