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Tomato Cheese Pizza
Tomato Cheese Pizza topping
2 c. flour 1 t. Oregano
1 T. spoon B Powder 1/2 t. salt
1 t. salt 1/2 t. black pepper
2/3 c. Milk
1/3 c. oil 1/2 lb. Old English
1-6oz. can tomato Paste Pasteurized
1/4 c. Water Cheese shredded
1/2 c. Shredded
Parmesan cheese
over
Back:
sift flour B Powder salt into
bowl add milk & oil work into
ball. roll out between wax
paper fits 14 inch pan
combine tomato P. Water oregano
salt & pepper. spread add
cheese bake in 425° oven for
15 to 20 min. remove add
Parmesan cheese bake 3 to 5 min
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# Tomato Cheese Pizza
## Ingredients
### Crust
- 2 cups flour
- 1 Tbsp baking powder
- 1 tsp salt
- 2/3 cup milk
- 1/3 cup oil
### Sauce
- 1 (6 oz) can tomato paste
- 1/4 cup water
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
### Topping
- 1/2 lb Old English Pasteurized Cheese, shredded
- 1/2 cup shredded Parmesan cheese
## Instructions
### Crust
1. Sift flour, baking powder, and salt into a bowl.
2. Add milk and oil; work into a ball.
3. Roll out between wax paper to fit a 14-inch pan.
### Sauce & Assembly
1. Combine tomato paste, water, oregano, salt, and pepper.
2. Spread sauce over crust.
3. Add shredded Old English cheese.
4. Bake in a 425°F oven for 15 to 20 minutes.
5. Remove from oven, add shredded Parmesan cheese, and bake an additional 3 to 5 minutes. -
Spaghetti with Tuna Fish
Spaghetti with Tuna Fish
By BETTY CROCKER
Prepared for The Minneapolis Star Home Service department.
Spaghetti with tuna fish is one of the best hurry-up main dishes I know of.
All you'll need with it will be salad or relishes, bread and butter, jam or jelly, and cookies and sauce for dessert.
Here's the recipe:
SPAGHETTI WITH TUNA FISH
1/2 lb. spaghetti (2 cups uncooked)
1 can tuna fish (1/2 pound)
1 tbsp. chopped parsley
1 tsp. minced onion or tiny pieces
of garlic
1 1/2 cups canned tomato soup
Cook spaghetti in 3 quarts of boiling water to which 1 tbsp. salt has been added. Drain.
Remove tuna fish from can.
Break into large pieces and put in hot frying pan with some of the oil from the can. Cook for 5 minutes.
Add the chopped parsley, onions and tomato soup. Cover and cook slowly for 10 minutes. Add cooked spaghetti to tomato and fish mixture. Serve hot. This will make about 6 servings.
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# Spaghetti with Tuna Fish
*Recipe by Betty Crocker — prepared for The Minneapolis Star Home Service Department*
*Makes about 6 servings*
## Ingredients
- 1/2 lb. spaghetti (2 cups uncooked)
- 1 can tuna fish (1/2 pound)
- 1 Tbsp. chopped parsley
- 1 tsp. minced onion or tiny pieces of garlic
- 1 1/2 cups canned tomato soup
- 1 Tbsp. salt (for pasta water)
## Instructions
1. Cook spaghetti in 3 quarts of boiling water to which 1 Tbsp. salt has been added. Drain.
2. Remove tuna fish from can. Break into large pieces and put in a hot frying pan with some of the oil from the can. Cook for 5 minutes.
3. Add the chopped parsley, onions, and tomato soup. Cover and cook slowly for 10 minutes.
4. Add cooked spaghetti to the tomato and fish mixture.
5. Serve hot. -
Meatball and Bean Stew
MEATBALL AND BEAN STEW
(Basic Recipe yields 10
servings)
1 pound ground
chuck
½ cup fresh bread
crumbs
¼ cup minced onion
3 tablespoons
minced fresh
parsley
1 teaspoon salt
½ teaspoon dried
oregano leaves
¼ teaspoon dried
basil leaves
1 egg
¼ cup milk
2 tablespoons
cooking oil
1 cup green pepper
strips (1-inch)
2 (15-ounce) cans
red kidney beans
1 (28-ounce) can
Italian tomatoes,
cut up
1 (15-ounce) can
tomato sauce
1 bay leaf
½ teaspoon dried
oregano leaves
½ teaspoon dried
basil leaves
Shredded
Cheddar cheese
RANGE TOP METHOD:
(1 hour cooking time)
Combine ground chuck,
bread crumbs, onion, pars-
ley, salt, ½ teaspoon ore-
gano, ¼ teaspoon basil,
egg and milk in bowl. Mix
lightly, but well. Shape the
mixture into 32 meatballs.
Heat cooking oil in 4-
quart Dutch oven over me-
dium-high heat, about 2
minutes. Brown meatballs,
16 at a time, in hot oil
about 6 minutes. Remove
meatballs. Add remaining
meatballs and brown,
about 6 minutes.
oven
Back:
Pour off all but 2 table-
spoons of pan drippings.
Saute green pepper in 2 ta-
blespoons pan drippings
over medium heat until
tender, about 6 minutes.
Stir in undrained kidney
beans, tomatoes, tomato
sauce, bay leaf, ½ tea-
spoon oregano and ½ tea-
spoon basil. Add meatballs
and mix well.
Cook over medium heat
until mixture comes to a
boil, about 10 minutes. Re-
duce heat and simmer 30
minutes, stirring occasion-
ally. Ladle into bowls and
serve topped with shred-
ded cheese.
PRESSURE COOKER
METHOD: (42 minutes
cooking time plus 20 min-
utes waiting time) Use in-
gredients as listed in basic
recipe, but add 2 table-
spoons cornstarch and ¼
cup water. Prepare meat-
balls as for range-top
method. Heat oil in 4-quart
pressure cooker over medi-
um-high heat, about 2 min-
utes. Brown the meatballs,
16 at a time, in hot oil
about 6 minutes.
Remove meatballs. Add
remaining meatballs and
brown, about 6 minutes.
Pour off all but 2 table-
---
# Meatball and Bean Stew
*Yields 10 servings*
## Ingredients
- 1 pound ground chuck
- 1/2 cup fresh bread crumbs
- 1/4 cup minced onion
- 3 Tbsp minced fresh parsley
- 1 tsp salt
- 1/2 tsp dried oregano leaves
- 1/4 tsp dried basil leaves
- 1 egg
- 1/4 cup milk
- 2 Tbsp cooking oil
- 1 cup green pepper strips (1-inch)
- 2 (15-oz) cans red kidney beans
- 1 (28-oz) can Italian tomatoes, cut up
- 1 (15-oz) can tomato sauce
- 1 bay leaf
- 1/2 tsp dried oregano leaves
- 1/2 tsp dried basil leaves
- Shredded Cheddar cheese, for serving
## Instructions
### Range Top Method
*(1 hour cooking time)*
1. Combine ground chuck, bread crumbs, onion, parsley, salt, 1/2 tsp oregano, 1/4 tsp basil, egg, and milk in a bowl. Mix lightly but well. Shape the mixture into 32 meatballs.
2. Heat cooking oil in a 4-quart Dutch oven over medium-high heat, about 2 minutes.
3. Brown meatballs, 16 at a time, in hot oil about 6 minutes. Remove meatballs. Add remaining meatballs and brown, about 6 minutes.
4. Pour off all but 2 Tbsp of pan drippings. Sauté green pepper in 2 Tbsp pan drippings over medium heat until tender, about 6 minutes.
5. Stir in undrained kidney beans, tomatoes, tomato sauce, bay leaf, 1/2 tsp oregano, and 1/2 tsp basil. Add meatballs and mix well.
6. Cook over medium heat until mixture comes to a boil, about 10 minutes. Reduce heat and simmer 30 minutes, stirring occasionally.
7. Ladle into bowls and serve topped with shredded cheese.
### Pressure Cooker Method
*(42 minutes cooking time plus 20 minutes waiting time)*
1. Use ingredients as listed in basic recipe, but add 2 Tbsp cornstarch and 1/4 cup water.
2. Prepare meatballs as for range-top method.
3. Heat oil in a 4-quart pressure cooker over medium-high heat, approximately 2 minutes.
4. Brown meatballs, 16 at a time, in hot oil approximately 6 minutes per batch. Remove meatballs and set aside.
5. Pour off all but 2 Tbsp of pan drippings. Sauté green pepper in remaining drippings over medium heat until tender, approximately 6 minutes.
6. Stir in undrained kidney beans, tomatoes, tomato sauce, bay leaf, 1/2 tsp oregano, and 1/2 tsp basil.
7. Mix cornstarch with 1/4 cup water until smooth; stir into the pot.
8. Add meatballs and stir gently to combine.
9. Close cover securely according to manufacturer's directions.
10. Place over high heat and bring to 15 pounds pressure, approximately 10 minutes.
11. When pressure is reached and control begins to jiggle, reduce heat immediately and cook 12 minutes.
12. Remove from heat. Allow pressure to drop of its own accord — approximately 20 minutes. Do not force-release.
13. Remove bay leaf. Ladle into bowls and serve topped with shredded cheese. -
Chicken Antipasto in Avocado Halves
CHICKEN ANTIPASTO IN AVOCADO HALVES
2 chicken breasts 1/4 c sliced black olives
2/3 cup salad oil 1 green onion, sliced
1/2 c white wine vinegar 1 (6 oz.) jar artichoke hearts,
1/4 t salt drained
1/8 t garlic powder 1/2 c sliced mushrooms
3 T fresh lemon juice 1 large tomato, diced
1/2 t basil 2 T minced parsley
dash of pepper 2 ripe avocados, halved.
Poach chicken breasts until fork-tender. Meanwhile, whisk together
oil, vinegar, salt, garlic powder, lemon juice, basil, and pepper
in small bowl. Combine olives, green onions, artichoke hearts,
mushrooms, tomato and parsley in bowl.
When chicken is done, shred the meat to yield one cup measure. Add
chicken to salad ingredients; pour dressing over salad. Allow
to marinate for 30 minutes. Spoon salad into avocato halves; serve
immediately. Yields 4 servings.
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# Chicken Antipasto in Avocado Halves
*Yields 4 servings*
## Ingredients
### Dressing
- 2/3 cup salad oil
- 1/2 cup white wine vinegar
- 1/4 tsp salt
- 1/8 tsp garlic powder
- 3 Tbsp fresh lemon juice
- 1/2 tsp basil
- Dash of pepper
### Salad
- 2 chicken breasts
- 1/4 cup sliced black olives
- 1 green onion, sliced
- 1 (6 oz.) jar artichoke hearts, drained
- 1/2 cup sliced mushrooms
- 1 large tomato, diced
- 2 Tbsp minced parsley
- 2 ripe avocados, halved
## Instructions
1. Poach chicken breasts until fork-tender.
2. Meanwhile, whisk together oil, vinegar, salt, garlic powder, lemon juice, basil, and pepper in a small bowl to make the dressing.
3. Combine olives, green onions, artichoke hearts, mushrooms, tomato, and parsley in a bowl.
4. When chicken is done, shred the meat to yield one cup measure.
5. Add chicken to salad ingredients; pour dressing over salad.
6. Allow to marinate for 30 minutes.
7. Spoon salad into avocado halves; serve immediately. -
Baked Spaghetti
Baked Spaghetti
1 package (16 ounces) spaghetti
1-1/2 pounds ground beef
1 medium onion, chopped
1/2 cup chopped green pepper
1 can (10-3/4 ounces) condensed
cream of mushroom soup,
undiluted
1 can (10-3/4 ounces) condensed
tomato soup, undiluted
1 can (8 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/8 teaspoon garlic salt
1 cup (4 ounces) shredded part-
skim mozzarella cheese, divided
Break spaghetti in half; cook according
to package directions. Meanwhile, in a
Dutch oven, cook the beef, onion and
green pepper over medium heat until
meat is no longer pink; drain. Stir in the
soups, tomato sauce, water, brown sug-
ar and seasonings.
Drain spaghetti; stir into meat sauce.
Add 1/2 cup of the cheese. Transfer to
a greased 13-in. x 9-in. x 2-in. baking
dish. Cover and bake at 350° for 30
minutes. Uncover; sprinkle with remain-
ing cheese. Bake 10-15 minutes longer
or until the cheese is melted. Yield: 12
Back:
1/2 teaspoon dried rosemary, crushed servings.
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# Baked Spaghetti
## Ingredients
- 1 package (16 ounces) spaghetti
- 1-1/2 pounds ground beef
- 1 medium onion, chopped
- 1/2 cup chopped green pepper
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 can (8 ounces) tomato sauce
- 1 cup water
- 2 Tbsp brown sugar
- 1 tsp salt
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried marjoram
- 1/2 tsp dried rosemary, crushed
- 1/8 tsp garlic salt
- 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
## Instructions
1. Break spaghetti in half; cook according to package directions.
2. Meanwhile, in a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain.
3. Stir in the soups, tomato sauce, water, brown sugar and seasonings.
4. Drain spaghetti; stir into meat sauce. Add 1/2 cup of the cheese.
5. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
6. Cover and bake at 350° for 30 minutes.
7. Uncover; sprinkle with remaining cheese. Bake 10–15 minutes longer or until the cheese is melted.
Yield: 12 servings.