Browse Items (7 total)
Sort by:
-
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.
Back: blank
---
# 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. -
Slow Cooker Chicken Cacciatore
SLOW COOKER
CHICKEN CACCIATORE
1 chicken, cut up (about 3 pounds)
1 clove garlic, split
2 tablespoons salad oil
1 (15-ounce) can tomato sauce
¼ cup dry white wine
1 small onion, chopped
Salt
½ teaspoon basil
⅛ teaspoon pepper
½ bay leaf, crumbled
8 ounces spaghetti
3 quarts boiling water
Brown chicken and garlic in oil, place in slow cooker.
Add tomato sauce, wine, onion, 1 teaspoon salt, basil,
pepper and bay leaf. Cover and cook on low setting 4 to 5
hours.
Gradually add spaghetti and 1 tablespoon salt to rapid-
ly boiling water so that water continues to boil. Cook
uncovered, stirring occasionally, until tender. Drain in
colander. Serve with chicken and sauce. Yields 4 serv-
ings.
To cook conventionally: Brown chicken and garlic in
large skillet; pour off drippings. Add sauce ingredients.
Bring to a boil; cover and simmer 30 minutes. Proceed as
above.
Back: blank
---
# Slow Cooker Chicken Cacciatore
## Ingredients
- 1 chicken, cut up (about 3 pounds)
- 1 clove garlic, split
- 2 Tbsp salad oil
- 1 (15-ounce) can tomato sauce
- 1/4 cup dry white wine
- 1 small onion, chopped
- Salt
- 1/2 tsp basil
- 1/8 tsp pepper
- 1/2 bay leaf, crumbled
- 8 ounces spaghetti
- 3 quarts boiling water
## Instructions
1. Brown chicken and garlic in oil, then place in slow cooker.
2. Add tomato sauce, wine, onion, 1 tsp salt, basil, pepper, and bay leaf.
3. Cover and cook on low setting 4 to 5 hours.
4. Gradually add spaghetti and 1 Tbsp salt to rapidly boiling water so that water continues to boil.
5. Cook uncovered, stirring occasionally, until tender.
6. Drain in colander. Serve with chicken and sauce. Yields 4 servings.
## To Cook Conventionally
1. Brown chicken and garlic in large skillet; pour off drippings.
2. Add sauce ingredients. Bring to a boil; cover and simmer 30 minutes.
3. Proceed as above for cooking spaghetti and serving. -
Seaworthy Spaghetti
Seaworthy Spaghetti
1 can (7-3/4 oz.) salmon 1/4 teaspoon pepper
1/4 cup chopped onion 1/4 teaspoon dry mustard
2 cups soft bread crumbs 3 tablespoons salad oil
1 tablespoon lemon juice 8 ounces spaghetti, cooked
2 eggs, slightly beaten Lemon Sauce
1 tablespoon chopped parsley Chopped parsley
1/2 teaspoon salt Grated Parmesan cheese
Flake salmon and combine with onion, bread crumbs, lemon juice, eggs,
parsley and seasonings. Shape into small balls. Brown on all sides in hot
oil. Toss lightly with hot cooked spaghetti and Lemon Sauce. To serve,
sprinkle with chopped parsley and grated Parmesan cheese.
Makes 4 servings.
Lemon Sauce: Melt 1/4 cup butter. Blend in 1/4 cup flour, 1/2 teaspoon salt
and 1/4 teaspoon dry mustard. Gradually add 2 cups milk, stirring until
thickened. Remove from heat. Stir in 3 tablespoons lemon juice and
1 teaspoon grated lemon peel.
Back:
Simple, Savory
Canned Salmon
Recipes
---
# Seaworthy Spaghetti
## Ingredients
- 1 can (7-3/4 oz.) salmon
- 1/4 cup chopped onion
- 2 cups soft bread crumbs
- 1 tablespoon lemon juice
- 2 eggs, slightly beaten
- 1 tablespoon chopped parsley
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp dry mustard
- 3 Tbsp salad oil
- 8 oz spaghetti, cooked
- Lemon Sauce
- Chopped parsley
- Grated Parmesan cheese
## Instructions
1. Flake salmon and combine with onion, bread crumbs, lemon juice, eggs, parsley and seasonings.
2. Shape into small balls.
3. Brown on all sides in hot oil.
4. Toss lightly with hot cooked spaghetti and Lemon Sauce.
5. To serve, sprinkle with chopped parsley and grated Parmesan cheese.
Makes 4 servings.
## Lemon Sauce
### Ingredients
- 1/4 cup butter
- 1/4 cup flour
- 1/2 tsp salt
- 1/4 tsp dry mustard
- 2 cups milk
- 3 Tbsp lemon juice
- 1 tsp grated lemon peel
### Instructions
1. Melt butter.
2. Blend in flour, salt, and dry mustard.
3. Gradually add milk, stirring until thickened.
4. Remove from heat.
5. Stir in lemon juice and grated lemon peel. -
Russian Steak
Russian Steak -
1 lb. chopped beef. - 1/4 lb. mushrooms finely cut
1 can spaghetti. - 1 egg. slightly beaten
2 teaspoons salt. - 2 cups shredded carrots
2 " " Worcestershire sauce - 2 " boiling water.
Chop spagt. mix chop beef, 1/2 salt, egg, shape
into 12 small cakes. Dust with flour on
each side. brown mushr. in pan. Brown cakes
add boiling water the rest of salt. and
carrots. cover and simmer 20 minutes
Back:
add W-sauce and simmer 10 more minutes.
Serve with vegetables over meat cakes and a
green salad.
---
# Russian Steak
## Ingredients
- 1 lb chopped beef
- 1/4 lb mushrooms, finely cut
- 1 can spaghetti
- 1 egg, slightly beaten
- 2 tsp salt (divided)
- 2 cups shredded carrots
- 2 tsp Worcestershire sauce
- 2 cups boiling water
- Flour (for dusting)
## Instructions
1. Chop spaghetti. Mix chopped beef, 1/2 of the salt, and egg. Shape into 12 small cakes.
2. Dust cakes with flour on each side.
3. Brown mushrooms in pan.
4. Brown cakes in pan.
5. Add boiling water, the rest of the salt, and carrots. Cover and simmer 20 minutes.
6. Add Worcestershire sauce and simmer 10 more minutes.
7. Serve with vegetables over meat cakes and a green salad. -
Tasty Oven Dinner
Tasty Oven Dinner.
12 small onions - 8 sausages
1/4 cup grated cheese - 1 can prepared spaget.
Boil onions arrange around edge of shallow
greased dish - Sprinkle with g. cheese - parboil
sausages slightly brown - Mix with spaghetti
and turn in center of dish. Bake in moderately
hot oven. 375 - till heated throughly and cheese is
melted. Serve with clover rolls and green salad
Back: blank
---
# Tasty Oven Dinner
## Ingredients
- 12 small onions
- 8 sausages
- 1/4 cup grated cheese
- 1 can prepared spaghetti
## Instructions
1. Boil onions and arrange around edge of shallow greased dish.
2. Sprinkle with grated cheese.
3. Parboil sausages until slightly brown.
4. Mix sausages with spaghetti and turn into center of dish.
5. Bake in moderately hot oven at 375°F until heated thoroughly and cheese is melted.
6. Serve with clover rolls and green salad. -
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.
---
# 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. -
Spaghetti Mousse
Spaghetti Mousse Serves 8
Recipe from the kitchen of Alma Ashbridge
1 cup spaghetti broken in 2" pieces
1½ cups scalded milk
1 cup soft bread crumbs (no crusts)
¼ cup melted butter
1 pimento chopped
1 tbsp parsley chopped (or ½ tbsp dried leaves)
1 tbsp onion chopped fine
1½ cups grated American Cheese
3/8 tsp salt dash paprika
½ tsp pepper 3 eggs well beaten
over
Back:
Cook spaghetti in salted boiling
water until tender. Drain well and
blanch with cold water. Add milk,
bread crumbs & butter. Mix well. Add
remaining ingredients & mix well. Pour
into well buttered casserole. Bake in slow
oven 325° for 50 min. (sometimes 60)
Freezes well & also reheats.
---
# Spaghetti Mousse
*Recipe from the kitchen of Alma Ashbridge — Serves 8*
## Ingredients
- 1 cup spaghetti, broken in 2" pieces
- 1 1/2 cups scalded milk
- 1 cup soft bread crumbs (no crusts)
- 1/4 cup melted butter
- 1 (jarred) pimento, chopped
- 1 Tbsp parsley, chopped (or 1/2 Tbsp dried leaves)
- 1 Tbsp onion, chopped fine
- 1 1/2 cups grated American cheese
- 3/8 tsp salt
- Dash paprika
- 1/2 tsp pepper
- 3 eggs, well beaten
## Instructions
1. Cook spaghetti in salted boiling water until tender. Drain well and blanch with cold water.
2. Add milk, bread crumbs, and butter. Mix well.
3. Add remaining ingredients and mix well.
4. Pour into a well buttered casserole.
5. Bake in a slow oven at 325° for 50 minutes (sometimes 60).
6. Freezes well and also reheats.