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Thank you aimeem.
I hope you don't mind, but I copied your recipe in this format to include in this thread.
Red Cross Spaghetti
1lb ground meat (1/2 beef,
2 pieces white bread soaked
in milk and squeezed dry before adding
1/2 c chopped parsley
1 clove chopped garlic
1 egg 1/2 c freshly grated
1 tsp sweet basil
1 tsp salt
1/8 tsp ground pepper
1/4 c olive or salad oil
Mix well and shape into
balls. Brown in 1/4 c oil and drain well.
1 med onion chopped
1/4 c chopped parsley
1 carrot, grated
1 can chopped tomatoes (28
1 can tomato paste (6oz)
1 c water
1 beef bouillon cube
1/2 c dry red wine (optional)
1/2 tsp salt
1/4 tsp ground pepper
Sauté onion, garlic, and
parsley in oil until onions are transparent. Add remaining ingredients and
simmer 30 min. Add meatballs and simmer 30 min more.
Here are some additional Red Cross Pasta recipes from the Google newspaper archive:
RED CROSS SPAGHETTI A LA CARBONARA FROM 1981
1 pkg (16 oz) Red Cross Spaghetti1/4 pound smoked ham, cut in strips*2 tablespoons olive oil4 eggs, beatenFreshly ground black pepperGrated Parmesan cheese1/4 cup hot water
While spaghetti is cooking saute ham in hot oil in skillet until browned.
After spaghetti is cooked drain in colander. Then put back into skillet. Remove skillet from heat. Add eggs cheese and hot water to hot spaghetti, stirring rapidly with fork to mix well and cook eggs. Sprinkle with pepper.
*Note: one half pound bacon, diced, may be substituted for ham, but eliminate oil.
Serves 6 to 8.Source: Red Cross Spaghetti ad, Bowling Green, KY, Park City Daily News, Apr 15, 1981
RED CROSS CREAMED TUNA ON SPAGHETTI FROM 1954
1 reg. size pkg Red Cross Long Spaghetti2 tablespoons butter2 tablespoons flour1 1/2 cups milk1 teaspoon salt1/8 teaspoon pepperPaprika1 cup cooked green peas1 can tuna fish
Cook spaghetti as directed on package. Drain and arrange in nest on platter.
While spaghetti cooks, make a white sauce of the next six ingredients (by cooking together).
Add peas and tuna, which have been separated into large pieces with a fork, and continue cooking only long enough to heat the peas and tuna. Pour into spaghetti nest and serve at once.
Serves 6 to 8.Source: Red Cross Spaghetti ad,The Southeast Missourian, May 27, 1954
RED CROSS BAKED SPAGHETTI FROM 1933
1 pkg Red Cross Spaghetti4 tablespoons butter4 tablespoons flour2 cups milk1 cup grated cheese1/2 cup soft bread crumbs
Cook the spaghetti until tender and drain.
Make a white sauce of (by cooking together) the butter, flour and milk and pour over spaghetti. Mix well. Add one half of the cheese and pour into buttered baking dish. Cover top with remaining cheese and bread crumbs.
Bake in moderate oven (350 degrees F) until brown.
Source: Milwaukee Journal, Nov 8, 1933
RED CROSS MACARONI-CHICKEN SALAD FROM 1990
1 (7 oz) or 1/2 of a (1 pound) pkg of Red Cross Elbow Macaroni, uncooked2 tablespoons vegetable oil2 tablespoons vinegar1 to 2 cups chopped cooked chicken or turkey1 cup frozen peas, thawed and drained2/3 cup thinly sliced celery1/2 cup mayonnaise or salad dressing1 tablespoon finely chopped onion1/2 teaspoon seasoned salt1/4 teaspoon pepper
Prepare Red Cross Elbow Macaroni according to package directions; drain.
In medium bowl, combine macaroni, oil and vinegar, toss to coat. Add remaining ingredients, toss gently to mix. Cover, chill thoroughly.
Stir gently before serving. Refrigerate leftovers.
Makes 4 to 6 servings.Source: Red Cross Macaroni ad,Kentucky New Era newspaper, May 2, 1990
RED CROSS OLD FASHIONED MACARONI AND CHEESE FROM 1990
1 (7 oz) or 1/2 of a (1 pound) pkg Red Cross
Elbow Macaroni (2 cups uncooked)3 tablespoons butter or margarine2 tablespoons finely chopped onion2 tablespoons all-purpose flour1 teaspoon salt1/4 teaspoon pepper2 cups milk3 cups shredded American cheese1 tablespoon buttered breadcrumbs
Prepare Red Cross Elbow Macaroni according to package directions;drain.
In large saucepan, melt butter. Add onion, cook until tender. Stir in flour, salt and pepper. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Add cheese, stir until melted.
Combine macaroni and cheese mixture, mix well. Pour in buttered 2-quart casserole. Top with breadcrumbs.
Bake in a 350 degree F oven until hot and bubbly, about 30 minutes. Garnish as desired. Refrigerate leftovers.
Makes 4 to 6 servings.Source: Red Cross Macaroni ad,Kentucky New Era newspaper, Dec 12, 1990
RED CROSS VEGETABLE LASAGNA FROM 1990
1/2 of a (1 pound) pkg Red Cross Lasagna, uncooked6 medium fresh tomatoes, cored and cut up1 cup finely shredded carrot1/2 cup finely chopped onion2 teaspoons basil leaves1 teaspoon salt1 clove garlic, minced1/4 teaspoon fennel seed1/8 teaspoon pepper1 (16 oz) container ricotta cheese1/4 cup chopped fresh parsley2 (10 oz) pkgs frozen spinach, thawed and well drained3 cups chopped zucchini2 cups sliced fresh mushrooms2 cups shredded mozzarella cheese1/2 cup grated Parmesan cheese
Prepare Red Cross Lasagna according to package directon, drain.
In food processor or blender, process tomatoes.
In large saucepan, combine tomatoes, carrot, onion and seasonings. Bring to boil. Reduce heat, simmer 20 minutes. Spread 3/4 tomato sauce evenly in 13 x 9 inch baking dish.
In small bowl, blend ricotta and parsley.
Layer one-third each, lasagna, remaining tomato sauce, spinach, zucchini, mushrooms, ricotta mixture, mozzarella and Parmesan cheeses. Repeat layers.
Cover. Bake in a 350 degrees F oven until hot, about 45 minutes. Let stand 5 minutes before cutting. Refrigerate leftovers.
Makes 6 servings.Source: Red Cross Lasagna ad,Kentucky New Era newspaper, Oct 10, 1990
Old cooking measurements: drop, pinch, dash, dessert-spoonful, salt-spoonful, size of a walnut, size of an egg, teacupful, coffee-cupful, wine-glassful, tumblerful, Handful.
RED CROSS SPAGHETTI WITH TOMATO SAUCE FROM 1933
1 pkg Red Cross Spaghetti (16 oz)2 cups tomatoes (canned)2 tablespoonsful butter2 tablespoonsful flour1 sliced onion1/2 teaspoonful salt1/8 teaspoonful pepper
Cook the spaghetti until tender and drain. Cook the cannedtomatoes and onions together 15 minutes. Remove from fireand rub through sieve. Melt butter in sauce pan, stir in flourand seasonings and when well mixed add tomato juice.When thick remove from fire and add to Spaghetti. Serve onhot platter and sprinkle with grated cheese.
Source: Red Cross ad, Milwaukee Journal, Jul 13, 1933
I remember making spaghetti and meatballs that had cubes of cheese in the meatballs. I thought I got it from a Red Cross spaghetti box. Does anyone remember that? I would love to have that recipe again.
I've never heard of Red Cross Spaghetti - but this sounds like what you're describing, it's very good!
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Sounds great - on my to try list!
For the original spaghetti recipe from the Red Cross Spaghetti box....as a young married girl of the early 1960's I made this dish straight from the recipe on the side of the box. Fortunately I copied it in my recipe book. Here is the original from the side of the box:
1 7oz pkg thin spaghetti
1# lean ground beef
1/2 cup bread crumbs ( in the 60's no store bought crumbs so I tore a slice of bread into very small pieces)
1/4 cup grated American cheese
1 T. chopped parsley
1 clove garlic, minced
1/4 cup milk
2 eggs, beaten
1 tsp. salt
1/2 tsp. pepper
1 onion, chopped
1 can (# 2 1/2) tomatoes (I've since substituted stewed tomatoes with whatever flavor I chose at the moment)
1 8oz can tomato sauce
1 T. sugar
1 bay leaf
Combine beef, bread crumbs, cheese, parsley, garlic, milk, eggs, salt, and pepper and mix thoroughly; form into small balls. Brown in a small amount of oil. Add onion while browning. Cook until golden brown. Add remaining ingredients except spaghetti. Blend and simmer uncovered 1/2 hour. Meanwhile cook spaghetti. Serve meatballs over spaghetti. (Don't forget to remove the bay leaf)
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