I guess we can say that I am/this is back from a ridiculous hiatus! It’s the 6th batch of recipes featured on matchcovers from 1960 & 1963 advertising Hunt’s Tomato Sauce. (Volume 1 – Volume 2 – Volume 3 – Volume 4 – Volume 5).
Spaghetti and Meat Balls (1960)
1 lb. ground beef
1 tsp. salt
1/4 tsp. pepper
3/4 cup chopped onion
2 tbsp. Wesson, pure vegetable oil
1 8-oz. pkg. spaghetti, cooked
Grated Parmesan Cheese
Season meat with salt and pepper. Mix lightly and form into 8 balls. Cook garlic and onion in hot Wesson until soft. Push to side of pan. Brown meat balls lightly on all sides. Stir in Hunt’s Tomato Sauce, water and Worcestershire sauce. Simmer about 30 minutes. Pout over hot drained spaghetti. Spring with cheese. Makes 4 servings.
Spaghetti Mushroom Sauce (1960)
1/2 cup finely chopped onion
2 tbsp. minced carrot
2 tbsp. minced parsley
1/2 lb. (or 2 4-oz cans mushrooms, sliced
1/4 cup Wesson, pure vegetable oil
2 8-oz. cans Hunt’s Tomato Sauce
1 can water
1/2 tsp. salt
1/2 tsp. sugar
1/2 lb. spaghetti, cooked Grated cheese
Cook onion, carrot, parsley and mushrooms in Wesson until onion is soft and yellow. Stir in Hunt’s Tomato Sauce, water and seasonings. Simmer 35 to 40 minutes. Toss hot cooked spaghetti with a little melted butter and grated cheese. Top with mushroom sauce. Makes 4 servings.
Spanish Rice Pronto (1963)
1 medium onion, thinly sliced
1/2 green pepper, diced
1 1/3 cup raw precooked rice
1/4 cup Wesson, pure vegetable oil
1 1/2 cups hot water or bouillon
1/4 tsp. pepper
1/4 tsp. child powder, or to taste
2 8-oz cans Hunt’s Tomato Sauce
In large skillet, cook onion, green pepper and rice in hot Wesson over high heat until lightly browned. Stir in hot water, pepper, chili powder and Hunt’s Tomato Sauce. Bring quickly to boil; then reduce heat and simmer, uncovered, until rice in tender, about 5 minutes. Makes 4 serving. Variations: Ground beef – brown 1/2 lb. lean ground beef along with the vegetables and rice. Cheese – add 1/4 lb. cheese, cubed, just before simmering.