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.
Sometimes I come across a piece of ephemera from my collection that sends me down countless wormholes and side stories that I seem to lose all track of time and place. Such is the case with Bud Averill’s Airport.
The restaurant was the second Bud Averill restaurant at the same location. The first establishment, known as “Bud” Averill’s Paradise Cafe. Featuring dining, dancing and in-house entertainment from Averill himself playing a THEREMIN. This is where I lost track of the world.
Cyrus Edward “Bud” Averill, Jr. was born in Elberton, Washington on February 14, 1896. It is said that Averill was the first WWI volunteer from the state of Idaho, but I cannot find any corroborating evidence. After he was discharged from his duties in naval aviation, Averill homesteaded north of Casper, Wyoming, where he joined the Powder River Orchestra.
During the early 1920s, Casper, Wyoming was a booming oil town desperately lacking entertainment. Averill and a group called Arminto’s Jolly 7 were brought to town on a multi-month engagement at Oil Center Hall starting March, 1921. A baritone tenor vocalist by trade, Averill would sing the top hits of the day and became something of a hit in the region.
Casper Star-Tribune – March 11, 1921
Averill would sing as pre-show entertainment for stage productions such “The Idol of the North” starring Dorothy Dalton as “the beautiful dance hall girl on the frontier of civilization.”
Casper Star-Tribune – March 11, 1921
For the next few years Averill would hone his skills in the Casper area, slowly adding comedy to his performances and eventually become a vaudeville-style performer. Bud Averill, serious vocalist was all but forgotten for a while and Bud Averill “the world’s funniest human” was captivating audiences in Wyoming, Montana and Utah. He and his wife, Virginia Nelson, moved to Salt Lake for a brief period before settling in California.
Anaconda Standard – July 9, 1927
A brief tour of Los Angeles, as part of a show called “Revue of Revues” opened a new world of possibilities for Averill. In 1929 alone, he appeared (in chronological order) as a serious vocalist for the KEJK dance orchestra; a lead performer in the show called “Rose Garden Revue” at the Million Dollar Stage in downtown Los Angeles; a vaudeville performer on radio station KPLA; and a cast member in the all-talking melodrama called “The Isle of Lost Ships” at the RKO Theatre (8th & Hill Sts). He was also a coach for the Los Angeles Orpheum ensemble and appears as if he did some uncredited vocal work on multiple motion pictures.
The Los Angeles Times – October 31, 1929
A tour of the United States followed in 1930. Bud Averill and His 18 Sensational Songsters (Some Steins! A Table! Songs Ringing Clear!) joined several other acts as a traveling vaudeville show. There were dates from Montana, Utah, Oklahoma, St. Louis, New York and several others.
Other shows and radio gigs followed in 1931 and 1932. It may be somewhere in this time that Averill discovered the ethereal sounds of the theremin. The theremin is an instrument played without any physical contact, making it extremely difficult to play. The instrument was only a few years old in the 1930s after it had made its way over from the Soviet Union. There were only a few thereminsts in the United States and around 1930 & 1931, it reached oddity status on the stage and radio. There are no known stories of when and how Averill learned to play, but soon he would be showcasing his skills.
By the summer and fall of 1933, Averill’s talents were mostly being showcased on radio station KRKD at 3:15 in the afternoon. He was also doing shows around Los Angeles. After a stint with his orchestra at the Boos Brothers Beer Garden, Averill opened a new restaurant called Bud Averill’s Paradise Gardens in October 1933. The new place located at 674 South Vermont Avenue and featured “legal” beverages and delicious sandwiches.
The Los Angeles Times – October 6, 1933
The music for the new place was provided by, you guessed it, Bud Averill. Originally he and his orchestra were the main focus but plans changed and the focus would be on him and his theremin playing. Now we are back to where we started. A matchcover from the Paradise Cafe (Gardens) features an illustration of Averill playing his magical music machine. One can only guess how diners reacted to the sounds of the theremin as they ate their sandwiches and drank their not-illegal drinks.
Thereminvox.com
Thereminvox.com
The restaurant would stay open for sometime and eventually go through a name and theme switch to become the Bud Averill’s Airport restaurant this piece was supposed to be about. Information is sparse about when the switch occurred and when Bud Averill’s Airport (named for his aviation days) closed. I found evidence that it was named the Airport in 1943 and was open during World War II but I would guess it probably didn’t last much into the 1950s.
There was another Bud Averill owned and operated restaurant called Carmel Gardens by the Sea at the corner of 2nd & Broadway in Santa Monica, California. Information about this place is even more sparse. Only experts mix their drinks.
The matchcover says they had dining, dancing and entertainment. The time frame for this place looks about the same as the other(s), with a similar design to that of the Airport.
Seeing as there just isn’t much information to be gleaned from the internet about these restaurants, lets get back to what sidetracked this whole piece to begin with – the musical stylings of Bud Averill.
Throughout the remainder of the 1930s, Averill would continue to perform, tour and host a radio show – this time on KMTR at 11:30pm with the cleverly titled “Bud Averill’s Dance Band.” In 1938, Averill moved to KMPC and hosted a “Toast to the States” with songs about every state in the nation (all 48 of them) in alphabetical order. A year later, he was on KFWB with a 10pm show.
In 1941, Averill released a set of three 78RPM records of his theremin recordings of Stephen Foster songs with the following titles: “Beautiful Dreamer”; “Old Folks at Home”, “Massa’s in De Cold, Cold Ground”; “Old Black Joe”; “My Old Kentucky Home”; “Jeannie With the Light Brown Hair”. The songs were recorded in Hollywood and featured Bob Thompson at the organ.
Courtesy of Discogs
Averill remained active during World War II. Too old to serve, he volunteered his time elsewhere. He teamed with Hayden Simpson to write and record “U.S.S. Los Angeles.” All proceeds from the recording were donated to the athletic and silver service funds. By this point, Bud had been an active Hollywood songwriter composing tunes for movies and radio.
The summer of 1947 saw Averill in the middle of a controversy and lawsuit. The National Broadcasting Company (NBC) banned Averill’s latest jingle “Union Pacific Steamliner,” ruling that the song wasn’t really a song as much as it was an unpaid advertisement for the railroad. Similar songs by other composers entitled “In My Merry Oldsmobile,” “El Rancho Vegas,” “Rum and Coca-Cola,” and “Love in a Greyhound Bus” were accused of doing the exact same thing but were allowed to remain on the air.
The Pittsburgh Press – June 23, 1947
Averill thought this unfair and brought forth a lawsuit against NBC.The suit sought a large sum of $1,000,000 in damages. Averill asserted the song was copyrighted April 15 and published in sheet music, so it must be a real song. He alleged that advertisers have called NBC and its affiliates for the song, but the network refused such requests. Reports of the outcome of the lawsuit are nowhere to be found, so I am guessing it ultimately led nowhere.
Off and on tours continued for Averill throughout the remainder of the 1940s and into the early 1950s. He and his theremin would return to his old familiar Salt Lake and Wyoming homes for special appearances.
Salt Lake Telegram – August 19, 1950
A foray into the fairly new world of television followed in 1951, with the short-lived “Pardon My French.” He would continue to appear sporadically on local Los Angeles television shows. But Averill’s star faded as the 1950s progressed and he passed away on July 20, 1956 at the age of 60. The cause of death is unknown.
Averill is completely forgotten now, but he was truly a unique entertainer with a set of skills few could ever duplicate.
Tugboat Annie’s was located on Route 66 (930 E. Foothill Blvd.) in Claremont, California. A grand opening celebration was held for the ship-shaped seafood restaurant on August 24, 1969. The opening featured a sample of their fish & chips, pins for the kids and barber shop quartets!
Progress-Bulletin – August 24, 1969
The restaurant was quite popular throughout the 1970s but but did last long in to the 1980s. In 1982 the restaurant was sold and The Original Shrimp House opened in the ship. The building still stands to this day and is still a seafood restaurant.
One of the more eclectic buildings a driver on Foothill Boulevard could expect to see was Tugboat Annie’s. Built in the shape of an actual tugboat, this restaurant offered travelers a unique dining experience. Tugboat Annie’s was eventually changed to the Shrimp House, but continued to operate out the tugboat building. One can only assume that the tugboat design generated plenty of customers, as the building is still standing on Foothill Boulevard today.
It’s time for the 5th batch of recipes featured on matchbooks advertising Hunt’s Tomato Sauce. (Volume 1 – Volume 2 – Volume 3 – Volume 4). This batch includes two different version of Sweet & Sour Pork, Steak and Potato Rolls and a very 1963-style recipe called Stuffed Cabbage Rolls.
Sweet-Sour Pork (1963)
3 lb. pork, cut in bite-sized pieces
3 tbsp. soy sauce
1 clove garlic, minced
1/4 tsp. ginger
1/3 cup vinegar
1/3 cup brown sugar
3/4 cup pineapple tidbits and juice
3 – 8-oz cans Hunt’s Tomato Sauce
Lightly brown pork in large skillet. Add remaining ingredients. Cover and simmer 45 minutes.
Steak and Potato Supper (1960)
1 1/2 lbs. round steak, cut into serving-size pieces
1/3 cup flour
2 Tbsp. Wesson, pure vegetable oil
4-6 small potatoes, peeled or 2 to 3 larger potatoes, cut in half.
1 small onion, chopped
2 Tbsp. chopped parsley
1/2 Tsp. Salt
1/8 Tsp. Pepper
2 8-oz cans Hunt’s Tomato Sauce
Dredge steak in flour. Brown well on both sides in hot Wesson. Place meat in a 1 1/2 quart casserole. Pour off excess fat. Scrape up browned dippings left in pan and add to meat. Arrange potatoes with meat. Sprinkle onion, parsley, salt and pepper over all and add Hunt’s Tomato Sauce. Cove and bake at 350 degrees for 1 1/2 hours. Makes 4 generous servings.
Steak and Potato Supper (1963)
1 1/2 lbs. round steak, cut into serving pieces
1/3 cup flour
2 Tbsp. Wesson, pure vegetable oil
3 medium potatoes, pared and quartered
1 small onion, chopped
2 Tbsp. chopped parsley
1/2 Tsp. Salt
1/8 Tsp. Pepper
1/2 cup water
2 8-oz cans Hunt’s Tomato Sauce
Dredge steak with flour. Brown well on both sides in hot Wesson. Add remaining ingredients. Cover, simmer 1 1/2 hrs, or until done. Makes 4 servings.
Stuffed Cabbage Rolls (1963)
12 large cabbage leaves
1 1/4 lb. ground beef
2 tsp. Salt
1/2 Tsp. Pepper
1 cup cooked rice
1 small onion, chopped
1 egg
1/2 tsp. poultry seasoning or thyme
2 Tbs. Wesson
2 8-oz. cans Hunt’s Tomato Sauce
1 Tbsp. Lemon Juice or Vinegar
1/4 cup water
Cover cabbage leaves with boiling water and let stand for 5 minutes or until limp; drain. Combine next 7 ingredients. Place equal portions of meat mixture in center of each leaf. Fold sides of each leaf over meat; roll up and fasten with toothpicks or string. Brown in hot Wesson in very large skillet. Pour in Hunt’s Tomato Sauce. Combine sugar, lemon juice and water. Stir in tomato sauce. Simmer covered, one hour, basting occasionally. Makes 6 servings.
Welcome back to the fourth installment of Hunt’s Tomatoes recipes features on matchbooks from the late 1950s/early 1960s.
This first recipe for something called Tomato Luncheon Quickie sounds like an abomination that some canned lunch meat scientist concocted in a lab under a bridge. The other recipe(s) is for a staple of early 1960s meat consumption, Swiss Steak.
TOMATO LUNCHEON QUICKIE (1960)
1 – 12oz. can of luncheon meat
1 – 8oz. can Hunt’s Tomato Sauce
1 cup cooked mixed vegetables
Dash of Worcestershire Sauce
1/2 cup grated American Cheese
Cut the luncheon meat in 8 slices, length wise. Place in a shallow baking dish. Blend Hunt’s Tomato Sauce with vegetables and Worcestershire sauce. Pour over meat. Sprinkle in moderately hot oven (350 F) until hheated through, about 15 minutes. Makes 4 servings.
SWISS STEAK (1960)
1 1/2 lbs. of chuck steak, 1 inch thick
2 Tbs. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 onion, sliced
3 tbs. Wesson, pure vegetable oil
1 – 8-oz can Hunt’s Tomato Sauce
1 cup water
1 cup frozen or canned peas.
Cut steak into four pieces. Mix flour, salt and pepper. Pound into steak with edge of plate. Cook onion in hot Wesson until Golden. Push to side of pan. Brown meat slowly on both sides; cover with onions. Add Hunt’s Tomato Sauce and water; blend. Heat until bubbling well. Cover tightly, lower heat and simmer 2 hours or more, until meat is very tender. Add peas 10-15 minutes before serving. Serves 4.
SWISS STEAK (1963)
1 1/2 lbs. of chuck steak, 1 inch thick
2 Tbs. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 onion, sliced
3 tbs. Wesson, pure vegetable oil
1 – 8-oz can Hunt’s Tomato Sauce
1 cup water
1 cup cooked peas.
Cut steak into four pieces. Mix flour, salt and pepper, pound into steak with edge of plate. Cook onion in hot Wesson until Golden, in large skillet that has a tight lid; push to one side. Brown meat slowly on both sides over low heat; cover with onions. Stir in Hunt’s Tomato Sauce and water; heat until bubbling. Cover, simmer 2 hours or until meat is tender. Add peas 15 minutes before serving. Serves 4.
Yesterday I shared a dozen matchbook covers advertising the Yellow Pages service but did you know that Chicago also had a different classified directory service called the Red Book? These covers, from the 1940s or 1950s (?), advertise the services that Red Book could provide. As the inside of one the matchbooks states:
You’ll find Red Books…in hotels and cigar stores…railroad and subway stations…ball parks and drug stores…and, of course, in homes and in offices. Remember – If you’re near a telephone, you’re near a Red Book! Use it to find “Where to Buy It.”
In a simpler time, companies had to advertise their businesses in the Yellow Pages. But how did the Yellow Pages advertise themselves? These 12 matchbook covers from over a 30-year span show how the service was advertised. Did you know there was even a Yellow Pages for Funeral Directors? Have you met Wolley Segap (Yellow Pages sort-of spelled backward), the short-lived mascot that came to your rescue?
Come with us on archaeological expedition and DISCOver the story of an archaeology themed disco located within the Holiday Inn Riverfront in the Cincinnati suburb of Covington, Kentucky.
1963 Holiday Inn Cincinnati Riverfront postcard
The Holiday Inn Riverfront had opened in the 1960s with a modest Holiday Inn restaurant attached to the side. Over the next 15 years people ate, people chatted, and people moved on through without giving the restaurant much of a thought. The basement featured a conference room and a small bar, but no real entertainment.
By the late 1970s, tastes had changed and a new dance craze had taken over the country and Cincinnati was no different.
By the end of 1979 the area was home to a number of disco clubs and disco-themed restaurants including:
Amanda at 311 Delta. Ave.
Bentley’s at 36 W. 5th
Lucy’s in the Sky at Eighth at Linn on the Top Floor of the Holiday Inn Downtown
Tomorrow’s at Fifth and Race
Rookwood Pottery at 1077 Celestial St. in Mt. Adams
Max and Erma’s at 123 Boggs Lane
Lighthouse Ltd. at Vine and Calhoun
Spanky’sin the Holiday Inn North at 2235 Sharon Rd.
The Conservatory at 640 W. Third in Covington
Past-Times Saloon at 2640 Glendora
Badlandsat 419 Plum St.
Trumps at Princeton Pike and Kemper Rd.
The glut of clubs did not stop entrepreneur Jeff Ruby from opening a new club in the basement of the Holiday Inn Rivermont. A short bio about Jeff Ruby from his website:
Ruby took a job in 1970 with Winegardner and Hammons’ Holiday Inn in downtown Cincinnati. There, he turned a 12th floor bar into the “Den of the Little Foxes” (a lá the Playboy club) at Lucy’s in the Sky disco and made it the place to be for those who wanted to see and be seen. His success at Lucy’s quickly propelled him to the post of Regional Director of all seven Holiday Inns in Cincinnati.
Ruby had a complicated history with nightclubs. Ruby had helped Lucy’s in the Sky in the Holiday Inn Downtown to success. However, it wasn’t all great. Ruby was in attendance at the Beverly Hills Supper Club on the evening on May 28, 1977 when an inferno swept through the sprawling club. 165 people died but somehow Ruby had managed to escape. That event did not deter him from wanting to open a new nightclub.
In a December 1978 interview Ruby said that he believed “there’s still a (dance) market for real people,” and he wanted to have a “clientele less chic and more down-to-earth than some of the discos around town.” Ruby would
Through his Holiday Inn connections he met Robert Fields, who had opened clubs in several Holiday Inns including Peary’s Explorers Lounge in Anchorage, Alaska and Runway 22 at Chicago-O’Hare, the new club would contain a theme very close to Fields’ heart.
Peary’s Explorer Club – Anchorage, Alaska
Runway 22 – Des Plaines, Illinois
Archaeology had been a hobby for Fields since childhood. During his teen years he told his father that he wanted to be an archaeologist but his father had told him that he couldn’t do it because he would never make any money. Fields was determined to prove that he could be successful and still share his passion.
Fields’ design featured an archaeological themed nightclub/disco replete with 700-100 Peruvian textile fragments in the walls near the bar, replica Aztec pottery and a central room that resembled an Aztec temple. The new club would hold 350 people and featuring local bands and hottest disco tracks available.
The new place would be called Dr. Pott’s. The logo featured a character with a bow tie, pit helmet and coat eerily similar to Howard Carter, the famed archaeologist who discoverd King Tut’s tomb in the 1920s.
Cincinnati Enquirer – December 14, 1979
Dr. Pott’s opened on December 15, 1979. Featuring celebrity host Jim LaBarbara and the both live and recorded disco sounds of Mason-Dixon Dance Band, the opening night celebration was a major success.
Cincinnati Enquirer – December 15, 1978
Throughout 1980, Dr.Pott’s became THE place to party, find “romance” and dance the night away. However, not everybody was allowed to join in the fun. On January 29, 1980 country music stars The Gatlin Brothers were denied entry because they were wearing faded denim jeans.
By the middle of 1981 the disco craze had faded and the music itself became a joke. Ruby and Dr. Pott’s continued to book live entertainment but disco was a thing of the past. By 1986 the club, struggling to maintain a crowd, tried once again to capitalize on a fad and became a comedy club. The Dr. Pott’s/comedy marriage would only last a short time and a new comedy club called Cassidy’s would open in the same location.
Cincinnati Enquirer – October 5, 1986
Dr. Pott’s success was short-lived and all the memories of the archaeology-themed restaurant would be forgotten. However, Jeff Ruby would not fade away. After forging a business partnership with Cincinnati Reds legends Johnny Bench and Pete Rose, Ruby would go on to numerous bigger and better things. His website gives a brief timeline of the successes to come:
After opening The Precinct in 1981 he followed with The Waterfront in 1986, Jeff Ruby’s Steakhouse in 1999, Carlo & Johnny in 2001, Jeff Ruby’s Steakhouse, Louisville in 2006, and Jeff Ruby’s Steakhouse, Nashville in 2016. Consistency and quality are hallmarks of a Ruby restaurant – a fact supported by the 3 decades of success at The Precinct, Cincinnati’s longest continually-running fine dining restaurant.
Today, managing the growing Ruby brand is a family affair as each of Ruby’s children is deeply involved in the company. Daughter Britney Ruby Miller serves as Corporate Director of Operations, and sons Brandon and Dillon fill roles as General Manager of The Precinct and Assistant General Manager of the Nashville location respectively. Together, the family owns 5 eateries in 3 states with another 2 steakhouses in development.
*In addition to the Beverly Hills Supper Club Fire, Ruby would survive a 1987 accident that left him in critical condition with a fractured skull and a blood clot on the surface of his brain. He slipped in and out of a coma for nearly two weeks. Chances of survival were around 10% and yet Ruby managed to check himself out the hospital 33 days later.
Thrifty Scot was a chain of motels across the Midwest. The first location opened on May 13, 1973 in St. Cloud, Minnesota. The chain was started by real estate developers Cy and Dan Brutger and within a few years the chain of no-frills, budget motels thrived.
St. Cloud Times – May 16, 1973
I know that there were at least 28 and as many as 30 locations scattered across nine states. I have not found a directory for the Thrifty Scot. I pieced this directory together after going through dozens of newspapers, websites and books. I am fairly certain that the address I have are correct. The locations without an address, are the ones I found mentioned but never found any details.
The chain dissolved in 1986 when all locations became Days Inns.
St. Cloud Times – May 11, 1973
COLORADO
FORT COLLINS
3625 E. Mulberry
Thrifty Scot 1 person: $26.90 2 persons: $30.90 Fort Collins, CO 80524 2 psns. 2 beds: $33.90 303/221-5490 Cribs & Rollaways: $3.00 Distance from campus: 5 mi., Exit 269B West from 1-25, AC, TV, phone, complimentary cont. breakfast, some rooms equipped for wheelchairs, some nonsmoking rooms, restaurants in vicinity. Reservations must be made by 15 June 1984.
IOWA
MASON CITY
2301 Fourth St. SW
NEWTON I-80 & Hwy. 14 Exit
MINNESOTA
BEMIDJI
Highway 23
BRAINERD
Hwys 371 & 210
DULUTH
GOLDEN VALLEY
6300 Wayzata Blvd.
HIBBING
INTERNATIONAL FALLS
MINNEAPOLIS – BROOKLYN CENTER
Shinglecreek Parkway and Interstate 694
The third installment of the Hunt’s Tomatoes Matchbook Recipe series featured a Tomato Soup and tossed spaghetti. Both recipes reek of 60s blandness but who knows, maybe they’re good?
Cook onion, carrot and celery in oil 5 minutes. Add Hunt’s Tomato Sauce, seasonings and parsley. Cover and simmer 1 hour. Strain and add beef stock, salt and pepper. Heat together. Makes 4 servings.
TOSSED SPAGHETTI (1960)
1/2 lb. spaghetti
1/4 cup Wesson, pure vegetable oil
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. Worcestershire Sauce
1/2 cup grated American or cheddar cheese
2 8-oz cans Hunt’s Tomato Sauce
1/2 lb. link sausages, cooked and cut in inch-long pieces
1/2 cup chopped onion sauted in sausage drippings
Cook spaghetti and drain well. Add Wesson, seasonings, cheese, pieces of sausage and onion. Now pour in Hunt’s Tomato Sauce and toss thoroughly. Heat on top of range or in moderate oven (375 degrees) about 15 minutes. Makes 4 servings.
Variations: For sausage, you may substitute – 6 strips bacon; 1 cup cooked, drained shrimp, tuna, or clams; or 1/2 cup (4-oz can) sliced mushrooms.
