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Red Cross Spaghetti recipe

Last post Jan 10, 2014 2:30 AM by lucigal . 12 replies.


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  • Red Cross Spaghetti recipe
    I used to buy Red Cross spaghetti and there was a great recipe on the box for spaghetti sauce with meatballs. I have lost my recipe and can not find Red Cross products in the stores anymore. Can someone help me?
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  • RE: Red Cross Spaghetti recipe
    I googled and all I could find was an advertisement on an old webpage... will keep looking:

    RED CROSS SPAGHETTI.
    thin, elbow, semolina, vermicelli, macaroni.
    Enriched Since 1860
    A Low Fat, Sodium Free, Cholesterol Free Food.
    See Back Panel For Nutrition Information.
    the origin of red cross...
    Back in 1860, two brothers arrived in America from Milan,
    Italy bringing with them the recipe for multilevel network
    marketing, er, uh, I mean, old world pasta.
    They called their products Red Cross, in honor of the
    Duke of Milano, famous fruitcake baker and gourmet pasta maker.
    Duke's coat of arms bore this familiar cross. For over a month Americans
    have enjoyed the Italian tradition of these fine products.
    THIS PRODUCT NOT CONNECTED WITH AMERICAN NATIONAL RED CROSS,
    INTERNATION RED CROSS, ANARCHIST BLACK CROSS OR ELIZABETH DOLE
    False

    Jolene--  http://jolenesrecipejournal.blogspot.com/


    "Find something you are passionate about and keep tremendously interested in it" -- Julia Child

     

  • RE: Red Cross Spaghetti recipe
    bump for help
    False

  • Re: Red Cross Spaghetti recipe
    I realize you requested this years ago but here it is in case you haven't found it. They're simmering in my kitchen right now. I googled red cross spaghetti to see if it was still around and found your query. These are the best! Meatball Mixture 1lb ground meat (1/2 beef, 1/2 pork) 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 parmesan 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. Tomato Sauce 1/4 c olive or salad oil 1 med onion chopped 1/4 c chopped parsley 1 clove chopped garlic 1 carrot, grated 1 can chopped tomatoes (28 oz) 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 1 tsp sweet basil Saute onion, garlic, and parsley in oil until onions are transparent. Add remaining ingredients and simmer 30 min. Add meatballs and simmer 30 min more. Serves 6-8.
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  • Re: Red Cross Spaghetti recipe

     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

     

    Meatball Mixture

     

    1lb ground meat (1/2 beef, 1/2 pork)

    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 parmesan

    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.

     

    Tomato Sauce

     

    1/4 c olive or salad oil

    1 med onion chopped

    1/4 c chopped parsley

    1 clove chopped garlic

    1 carrot, grated

    1 can chopped tomatoes (28 oz)

    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

    1 tsp sweet basil

     

    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.

     

    Serves 6-8.

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  • Re: Red Cross Spaghetti recipe

    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 Spaghetti
    1/4 pound smoked ham, cut in strips*
    2 tablespoons olive oil
    4 eggs, beaten
    Freshly ground black pepper
    Grated Parmesan cheese
    1/4 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 Spaghetti
    2 tablespoons butter
    2 tablespoons flour
    1 1/2 cups milk
    1 teaspoon salt
    1/8 teaspoon pepper
    Paprika
    1 cup cooked green peas
    1 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 Spaghetti
    4 tablespoons butter
    4 tablespoons flour
    2 cups milk
    1 cup grated cheese
    1/2 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, uncooked
    2 tablespoons vegetable oil
    2 tablespoons vinegar
    1 to 2 cups chopped cooked chicken or turkey
    1 cup frozen peas, thawed and drained
    2/3 cup thinly sliced celery
    1/2 cup mayonnaise or salad dressing
    1 tablespoon finely chopped onion
    1/2 teaspoon seasoned salt
    1/4 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 margarine
    2 tablespoons finely chopped onion
    2 tablespoons all-purpose flour
    1 teaspoon salt
    1/4 teaspoon pepper
    2 cups milk
    3 cups shredded American cheese
    1 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, uncooked
    6 medium fresh tomatoes, cored and cut up
    1 cup finely shredded carrot
    1/2 cup finely chopped onion
    2 teaspoons basil leaves
    1 teaspoon salt
    1 clove garlic, minced
    1/4 teaspoon fennel seed
    1/8 teaspoon pepper
    1 (16 oz) container ricotta cheese
    1/4 cup chopped fresh parsley
    2 (10 oz) pkgs frozen spinach, thawed and well drained
    3 cups chopped zucchini
    2 cups sliced fresh mushrooms
    2 cups shredded mozzarella cheese
    1/2 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

    -----------------------------------------------------------------

    RED CROSS MACARONI SALAD FROM 1954

    FOR THE SALAD:
    1 pkg Red Cross Bite-Size Macaroni
    1 1/2 teaspoons salt
    1
    medium green pepper, chopped
    1/2 large cucumber, sliced
    1 large tomato,
    diced
    3 hard boiled eggs, chopped coarsely
    1 cup celery, chopped

    FOR THE DRESSING:
    2 tablespoons
    butter
    1 teaspoon flour
    1 egg, beaten
    1/4 cup Tarragon vinegar
    1 cup
    prepared mayonnaise

    Cook macaroni as directed on package.

    Melt 2
    tablespoons butter in a saucepan, and add 1 teaspoon flour.

    Mix
    together: 1 beaten egg, 1/4 cup Tarragon vinegar. Cook with butter and flour
    mixture until it thickens. Remove from fire and add 1 cup prepared
    mayonnaise.

    Place cooked macaroni in colander, rinse and drain. Add all
    above salad ingredients; then add dressing, chill, garnish, and
    serve.

    Makes 4 to 6 servings.
    Source: Southeast Missourian, Jul 29, 1954
     
    ---------------------------------------------------------------------
     
     
    False

    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.

  • Re: Red Cross Spaghetti recipe

    Yes Bump.

    False

    Wattle Paradise

  • Re: Red Cross Spaghetti recipe

    RED CROSS SPAGHETTI WITH TOMATO SAUCE FROM 1933

    1 pkg Red Cross Spaghetti (16 oz)
    2 cups tomatoes (canned)
    2 tablespoonsful butter
    2 tablespoonsful flour
    1 sliced onion
    1/2 teaspoonful salt
    1/8 teaspoonful pepper

    Cook the spaghetti until tender and drain. Cook the canned
    tomatoes and onions together 15 minutes. Remove from fire
    and rub through sieve. Melt butter in sauce pan, stir in flour
    and seasonings and when well mixed add tomato juice.
    When thick remove from fire and add to Spaghetti. Serve on
    hot platter and sprinkle with grated cheese.

    Source: Red Cross ad, Milwaukee Journal, Jul 13, 1933

    False

    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.

  • Re: Red Cross Spaghetti recipe
    Hello everyone I need some help
     
     
    I used to buy Red Cross spaghetti and there was a great recipe on the box for spaghetti sauce with meat. I have
     
    lost my recipe and can not find Red Cross products in the stores anymore. Can someone help me?
     
    Thanks for any help you can give.
     
    False
  • Re: Red Cross Spaghetti recipe

    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.

     

    False
  • Re: Red Cross Spaghetti recipe

    I've never heard of Red Cross Spaghetti - but this sounds like what you're describing, it's very good!

    Mozzarella-Stuffed Meatballs

     Mozzarella-Stuffed Meatballs
    It’s fun to watch my friends eat these meatballs for the first time. They’re pleasantly surprised to find melted cheese in the middle. These meatballs are also great in a hot sub sandwich.
    6 ServingsPrep: 20 min. Cook: 15 min.

    Ingredients

    • 1 egg, lightly beaten
    • 1/4 cup prepared Italian salad dressing
    • 1-1/2 cups cubed bread
    • 2 tablespoons minced fresh parsley
    • 2 garlic cloves, minced
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon pepper
    • 1/4 teaspoon salt
    • 1/2 pound ground pork
    • 1/2 pound ground sirloin
    • 3 ounces fresh mozzarella cheese
    • 2 tablespoons canola oil
    • 1 jar (26 ounces) marinara sauce
    • Hot cooked pasta

    Directions

    • In a large bowl, combine the first eight ingredients. Crumble pork
    • and beef over mixture; mix well. Cut mozzarella into eighteen
    • 1/2-in. cubes. Divide meat mixture into 18 portions; shape each
    • around a cheese cube.
    • In a large skillet, cook meatballs in oil in batches until a
    • thermometer inserted in the meat reads 160°; drain. In a large
    • saucepan, heat marinara sauce; add meatballs and heat through. Serve
    • over pasta. Yield: 6 servings.
    False

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  • Re: Red Cross Spaghetti recipe

    Sounds great - on my to try list!

    False
  • Re: Red Cross Spaghetti recipe

    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)

    Enjoy!

     

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