DELICIOUS. With MUELLER'S MACARONI PRODUCTS

DELICIOUS With MUELLER'S MACARONI PRODUCTS

here is only one standard of quality the finest obtainable for the ingredients that go into Mueller's Macaroni, Spaghetti and Egg Noodles. Eggs for Mueller's Egg Noodles bought only at the season peaks in the best egg-producing sections of the country. The two wheat products used by Mueller's farina and semolina come from North Dakota and bordering states where soil and climate combine to grow the world's finest macaroni wheat. It is the farina that makes Mueller's Macaroni and Spaghetti richer in protein. And it is the blend of quality farina and semolina (a granule milled from Durum Wheat) which gives Mueller's its distinctively different taste, superb flavor and easy digestibility. Since 1867, Mueller's has never compromised with quality, never once substituted the "good" for the best. That is the real reason why today, more families throughout America use and enjoy Mueller's than any other brand. C. F. MUELLER CO. JERSEY CITY 6, N. J. Established 1867

A word about the recipes from Director of Home Economics C. F. MUELLER CO. The recipes in this book have been selected from among the thousands of recipes which are available for preparing macaroni, spaghetti and egg noodles. They were selected with the thought in mind that you would want some recipes for entertaining perhaps a dinner party for your relatives or perhaps friends at a buffet supper. There is nothing quite as good at a party as a big steaming casserole of macaroni or an elbow macaroni salad. But most of these recipes were selected to help you serve your immediate family delicious macaroni, spaghetti and egg noodle dishes which can be cooked in a minimum length of time. Each recipe has been carefully tested and retested in the Modern Mueller Test Kitchen. Our reward here in the Mueller Test Kitchen will be the shouts of joy you receive from the members of your family such as "OH Boy! Spaghetti and Meat Balls," "Great! Macaroni and Cheese." Mueller's Macaroni, Spaghetti and Egg Noodles can be the answer to your constant problem of "What shall I have for dinner tonight?" They will help you serve delicious meals that are different, week after week, and save you many dollars too.

are delicious Sauces are simple to make and taste so good with spaghetti. Select the sauce to meet the mood of the occasion; a hearty one for cold weather appetites, a dressy sauce for the buffet dinner. All of these recipes can be prepared quickly and may be made in advance and reheated. Each of the following sauces, with one pound of Mueller's Spaghetti or Mueller's Thin-Spaghetti, prepared according to package directions, will make 4 to 6 servings. Cheese Sauce or Rarebit 1-1 lb. package Mueller's Spaghetti 3 tbsps. butter VI tsp. dry mustard 3 tbsps. flour VA tsp. paprika Vi tsp. salt VS tsp. pepper 2 cups milk VI lb. American cheese, grated Melt butter, blend in flour and seasonings, add milk and cook, stirring constantly until thick and smooth. Add cheese and stir over low heat until cheese is melted. Serve over cooked spaghetti with garnish of paprika or chopped parsley. Meat Sauce 1-1 lb. package Mueller's Thin-Spaghetti 3 tbsps. olive oil 1 VI tsps. salt 1 medium onion, chopped Ve tsp. pepper 1 clove garlic, chopped 1 No. 2 can tomatoes (2 VA cups) 2 tbsps. chopped parsley 1 can tomato paste cup) VI lb. ground beef 1 tsp. Worcestershire sauce Saute onion, garlic and parsley in olive oil until light brown. Add meat and seasonings and cook until brown. Add remaining ingredients and simmer for 1 hour, stirring occasionally. Serve over cooked thinspaghetti with grated cheese.

Tomato Sauee 1-1 lb. package Mueller's Spaghetti 2 onions, chopped 1 clove garlic, chopped 2 tbsps. olive oil 1 No 2 can tomato juice (21/4 cups) 1 can tomato paste ( 2 A cup) 1 tbsp. sugar Vi tsp. salt dash pepper few grains cayenne pepper Saute onions and garlic in olive oil until light brown. Add remaining ingredients and simmer for 1 hour, uncovered, stirring occasionally. Serve over cooked spaghetti with grated cheese. See illustration above.

for a festive touch Crabmeat a la King 1-1 lb. package Mueller's Thin-Spaghetti 4 tbsps. butter 1 tsp. salt 2 tbsps. chopped parsley dash pepper Vi lb. sliced mushrooms dash paprika 1 onion, chopped 2 cups milk 2 tbsps. flour 1 cup cooked crabmeat, remove cartilage and flake 2 tbsps. chopped pimiento 1 egg, beaten lightly Saute parsley, onion and mushrooms in butter until soft. Blend in flour and seasonings. Add milk and cook, stirring constantly until sauce thickens. Stir in crabmeat and pimiento. Beat egg, add small amount of creamed mixture, stir well and return to sauce. Heat over low flame, stirring constantly. Serve over cooked thin-spaghetti. Mushroom Sauce 1-1 lb. package Mueller's Spaghetti VA cup olive or salad oil VA cup finely cut parsley Vs tsp. pepper 1 clove garlic 1 can tomato paste 1 tsp. sugar 1 medium onion, chopped 1 cup mushroom stock Vi tsp. Worcestershire 2 cups sliced mushroom caps Vi tsp. salt sauce Saute garlic, onion, mushroom caps and parsley in oil until soft. Remove garlic from pan. Combine mixture with remaining ingredients and cook slowly for 10 minutes, stirring occasionally. (For mushroom stock, boil stems in water for 10 minutes.) Serve over cooked spaghetti with grated cheese. Curry Sauce (for fish) 1-1 lb. package Mueller's Thin-Spaghetti VA cup chopped onion dash pepper 2 tsps. lemon juice 4 tbsps. butter dash paprika 1 to 2 cups cooked shrimp, 4 tbsps. flour 2 tsps. curry powder crab, or lobster meat Vi tsp. salt 2Vi cups milk Saute onion in butter until light brown, blend in flour and seasonings. Add milk and cook, stirring constantly until sauce thickens. Add lemon juice and shell fish and heat through. Serve over cooked thinspaghetti with chutney, salted nuts or chopped hard cooked egg.

for variety Chichen Livers and Mushroom Sauce 1-1 lb, package Mueller's Thin-Spaghetti 2 tbsps. butter 2 tbsps. flour 1 onion, chopped fine % tsp. salt 1 lb. chicken livers, dash pepper sprinkled with salt and pepper 1 cup water and mushroom liquid 1-4 oz. can sliced mushrooms Saute onion in butter, add seasoned chicken livers and cook gently for 5 minutes. Blend in flour and seasonings, add liquid and cook, stirring constantly until gravy is thick and smooth. Stir in mushrooms and let simmer 5 minutes. Serve over cooked thin-spaghetti. Clam Sauce 1-1 lb. package Mueller's Spaghetti 2 tbsps. olive oil 1 tbsp. sugar 1 clove garlic dash each, pepper and cayenne 1 Vi cups tomato juice 1 8-24 small hard shell clams, Vi cup strained clam juice minced 1 can tomato paste ( 2 A cup) 1 tsp. lemon juice VA tsp. salt 2 tbsps. chopped parsley Saute garlic in oil and remove from pan. Add tomato juice, tomato paste, clam juice and seasonings and simmer for X A hour. Stir in clams, lemon juice and parsley and let simmer 5 minutes longer. Serve over cooked spaghetti. Tuna-Spaghetti Sauce 1-1 lb. package Mueller's Thin-Spaghetti 1 can (7 oz.) tuna fish, flaked 1 No. 2 can tomato juice 4 tbsps. oil (2VA cups) 1 onion, chopped Vi tsp. salt 2 tbsps. chopped parsley 2 tsps. sugar 1 can tomato paste (% cup) Vz tsp. pepper Drain oil from tuna fish and add vegetable oil, if necessary, to make 4 tablespoons. Saute onion and parsley in oil. Add remaining ingredients and simmer for 45 minutes, stirring occasionally. Serve over cooked thin-spaghetti.

with spice and zest Creole Sauce 1-1 lb. package Mueller's Spaghetti 4 tbsps. olive or salad oil VI cup tomato catsup 1 clove garlic, chopped 1 No. 2 can tomatoes (2!/A cups) VI cup chopped onion 1 tsp. salt 1 green pepper, chopped few grains each: black pepper, VI cup celery, chopped cayenne pepper, and ground cloves Saute garlic, onion, green pepper and celery in oil until soft. Add remaining ingredients and simmer, uncovered, for 40 minutes stirring occasionally. Serve over cooked spaghetti. Italian Spaghetti Sauee 1-1 lb. package Mueller's Thin-Spaghetti 1 lb. hot Italian sausage 1 can tomato paste (Vz cup) 2 onions, chopped VI tsp. salt 1 clove garlic, minced 2 tsps. sugar 1 No. 2 can tomato juice (2VA cups) Cut sausage into small pieces and pan fry slowly. Pour off all but 4 tablespoons of fat and saute onions and garlic until light brown. Add remaining ingredients and simmer for 1 hour. Serve over cooked thin-spaghetti with grated cheese. Hot Salami Sauee 1-1 lb. package Mueller's Spaghetti 4 tbsps. butter or olive oil 2 tbsps. chopped parsley 2 onions, chopped 1 No. 2 can tomato juice (2 VA cups) 1 cup sliced mushrooms VB tsp. pepper VI green pepper, chopped VI lb. salami, chopped Saute onions, mushrooms, green pepper and parsley in butter until soft. Stir in remaining ingredients, mix well, and simmer for 20 minutes, stirring occasionally. Serve over cooked spaghetti.

to extend left-overs Mix any of the following sauces with your favorite Mueller product (cooked according to package directions) plus a cup or two of diced, cooked meat, poultry, fish or vegetable. Top the combination with buttered bread crumbs and bake in a moderate (375 ) oven until brown. All Purpose White Sauce FOR 1 CUP WHITE SAUCE: INGREDIENTS AMOUNT FOR THIN MEDIUM THICK butter 1 tbsp. 2 tbsps. 4 tbsps. flour 1 tbsp. 2 tbsps. 3-4 tbsps. salt VA tsp. VA tsp. VA tsp. pepper dash dash dash milk 1 cup 1 cup 1 cup Melt butter, blend in flour and seasonings, add milk and cook, stirring constantly until sauce is thickened. Increase proportions for desired amount of sauce. Tomato Sauce for Baked Dishes 1 No. 2 can tomato juice (2VA cups) 6 peppercorns 1 onion, sliced 1 whole clove 1 sprig parsley VI tsp. salt 1 stalk celery with top 1 tsp. sugar Combine all ingredients in saucepan. Bring to a boil and simmer slowly 15 to 20 minutes. Strain. Melt 2 tablespoons of butter in saucepan, blend in 2 tablespoons of flour, add strained tomato juice and cook, stirring until sauce is thickened. Cream of Mushroom Sauce 4 tbsps. butter '/ tsp. pepper 3 tbsps. flour VI lb. sliced mushrooms (2 cups) VI tsp. salt 2 cups milk Saute mushrooms in butter until soft, blend in flour and seasonings, add milk and cook, stirring constantly until sauce is thickened.

Macaroni with Left-over Meat 1-8 oz. or V2-I lb. package Mueller's Ready-Cut Macaroni 2 tbsps. butter VB tsp. pepper 1 onion, chopped 1 No. 2 can tomatoes (2 VA cups) 1 cup left-over meat, ground 1 tsp. sugar Vi tsp. salt Saute onion in butter until lightly browned and add meat, seasonings and tomatoes. Cook ready-cut macaroni according to package directions. Arrange alternate layers of ready-cut macaroni and meat mixture in a baking dish and brown in a moderate (375 ) oven for 30 minutes. Makes 4-6 servings. See illustration above.

Scalloped Macaroni and Ham 1-8 oz. or Vi-\ lb. package Mueller's Ready-Cut Macaroni 4 tbsps. butter V2 tsp. dry mustard 2 tbsps. flour 2Vi cups milk Vi tsp. salt Vs tsp. pepper VA tsp. paprika 1 cup or more cooked diced ham 4 tbsp. chopped onion Vi cup grated American cheese Melt 2 tablespoons of butter, blend in flour and seasonings, add milk and cook, stirring constantly until sauce thickens. Cook ready-cut macaroni according to package directions. In a baking dish, arrange alternate layers of ready-cut macaroni, ham, onion and white sauce. Top with grated cheese, dot with remaining butter and bake in moderate (375 ) oven for 20 minutes. Makes 6 servings. Egg Noodle Meat Loaf!/2-8 oz. package Mueller's Egg Noodles 11/2-2 cups ground meat (left- 1 tsp. salt over ham, lamb, beef, etc.) Vi green pepper, chopped Vs tsp. pepper 1 cup milk 1 large onion, chopped 2 strips bacon Cook egg noodles according to package directions, drain and mix with all other ingredients (except bacon). Pack firmly into a greased loaf pan, top with bacon strips and bake for 1 hour in a slow (350 ) oven. Makes 4-6 servings. Pork Tetrazzini 1-8 oz. or V2-] lb. package Mueller's Egg Noodles 4 tbsps. butter Vi tsp. salt 1 cup sliced mushrooms dash pepper (fresh or canned) dash cayenne 1 onion, chopped 2Vi cups milk 3 tbsps. flour 11/2-2 cups cooked pork, cubed Saute mushrooms and onions in butter until soft, blend in flour and seasonings, add milk and cook, stirring constantly until sauce thickens. Add pork. Cook egg noodles according to package directions and combine with sauce in baking dish. Heat in a hot oven (400 ) until brown. Makes 6 servings.

Spaghetti and Meat Ralls 1 lb. ground beef 2 tbsps. grated!/s tsp. pepper Vi cup fine bread crumbs Parmesan cheese 2 eggs, well beaten 1 clove garlic, chopped 2 tbsps. olive oil Tomato Sauce (see p. 3) 2 tbsps. chopped parsley 1 Vi tsps. salt Mix first nine ingredients thoroughly, shape into 1-inch balls and brown lightly in oil. Add to Tomato Sauce (see page 3). Cook 1 lb. Mueller's Thin-Spaghetti according to package directions and serve with meat balls, tomato sauce and grated cheese. Makes 6 servings. See illustration on front cover. MaUed Macaroni Creole 1-8 oz. or!/2 1 lb. package Mueller's Elbow Macaroni 1 lb. sausage 1 green pepper, chopped 1 tsp. salt 4 tbsps. sausage fat 1 No. 2Vi can tomatoes Vs tsp. pepper 1 medium onion, chopped (V/i cups) 1 Vi tsps. sugar Fry sausage and chop into small pieces. Saute onion and green pepper in fat until soft, add tomato and seasonings and simmer 15 minutes. Cook elbow macaroni according to package directions and arrange in alternate layers with sausage and tomato mixture in baking dish. Top with buttered bread crumbs and bake 30 minutes in a moderate (350 ) oven. Makes 6 servings. Beef Stew and Sea-Shell Macaroni 1-8 oz. or 1/2-1 lb. package Mueller's Sea-Shell Macaroni. 2 to 2Vi lbs. beef 1 tsp. salt 10-12 small white onions stew meat cubed VA tsp. pepper 2-3 carrots 4 tbsps. fat 2 cups of water 1 cup peas 4 tbsps. flour Roll beef in flour and seasonings and brown in fat. Add water and cook, stirring until gravy thickens slightly. Cover pan and simmer \ l A to 2 hours. Add vegetables and cook until tender. Taste for salt Cook sea-shell macaroni according to package directions, serve on platter with beef stew. Makes 4 to 6 servings. See illustration opposite.

Swedish Meat Balls and Egg Noodles 1-8 oz. or 1/2-1 lb. package Mueller's Egg Noodles 1VI cups fresh bread crumbs VI cup milk VS tsp. pepper VA tsp. nutmeg 1 small onion, minced 1 egg, Sightly beaten 1 lb. ground beef 2 tbsps. salad oil 1 tsp. salt 1 can condensed consomme Soften bread crumbs in milk; add onion, meat, seasonings and egg, mixing well. Form into 1-inch balls, roll in flour and brown lightly in oil. Add soup, cover pan and simmer for 10 minutes. Cook egg noodles according to package directions, place on hot platter with meat balls and serve with gravy. (If desired, thicken gravy with thin mixture of flour and water.) Makes 6 servings. Creamed Dried Beef 1-8 oz. or 14-1 lb. package Mueller's Ready-Cut Macaroni 2 tbsps. butter VS tsp. pepper 2 tbsps. flour 2 VI cups milk VI tsp. salt VA lb. dried beef Melt butter, blend in flour and seasonings, add milk and cook, stirring constantly until thickened. Shred beef and stir into sauce. Cook ready-cut macaroni according to package directions, combine with creamed mixture in baking dish. Cover with buttered bread crumbs, and brown in moderate (350 ) oven. Makes 6 servings. Chicken Tetrazzini 1-8 oz. or Vi-1 lb. package Mueller's Egg Noodles 8 tbsps. butter or chicken fat 214 cups chicken stock 4 tbsps. flour 2 cups sliced mushrooms VA tsp. ground nutmeg dash cayenne salt and pepper to taste 2 cups diced cooked chicken VI cup grated Italian style cheese Melt 4 tablespoons of butter, blend in flour and seasonings, add chicken stock and cook, stirring constantly until thickened. Saute mushrooms in remaining butter until soft. Stir mushrooms and chicken into gravy. Cook egg noodles according to package directions; combine with chicken mixture, top with grated cheese and brown in moderate (350 ) oven. Makes 6 servings.

Macaroni Asparagus Roils 1-8 oz. or Vi-\ lb. package Mueller's Ready-Cut Macaroni 4 tbsps. butter Vs tsp. pepper 6 slices boiled ham 2 tbsps. flour 2Vi cups milk prepared mustard Vi tsp. salt 1 cup grated American cheese 12-18 spears cooked asparagus Melt butter, blend in flour and seasonings, add milk and cook, stirring constantly until thickened. Add cheese, stirring until cheese melts. Spread each ham slice thinly with mustard and wrap around 2-3 asparagus spears. Cook ready-cut macaroni according to package directions, turn into baking dish and cover with 2 cups of sauce. Place ham rolls on top, pour over remaining sauce and brown in moderate (375 ) oven. Makes 6 servings. Neapolitan Chicken 1-8 oz. or V2-I lb. package Mueller's Spaghetti 4 tbsps. butter 1 onion, chopped fine 1 clove garlic, minced 1 cup sliced mushrooms 4 tbsps. flour 1 Vi tsps. salt Vs tsp. pepper 2 cups chicken stock or bouillon 2 cups diced, cooked chicken 1 No. 2 can tomatoes (2VA cups) 1 cup grated sharp cheese Saute onion, garlic and mushrooms in butter until soft, blend in flour and seasonings, add stock and cook, stirring constantly until thickened. Mix in chicken, tomatoes and cheese. Cook spaghetti according to package directions and arrange in alternate layers with chicken mixture in a baking dish. Cover with buttered crumbs and brown in moderate (375 ) oven. Makes 6 servings. Veal Paprika 1-8 oz. or V2-I lb. package Mueller's Egg Noodles 2 lbs. boneless veal 4 tbsps. bacon fat 1 cup water 1 Vi tsps. salt 1 onion, chopped 1 Vi tsps. paprika l/s tsp. pepper 1 clove garlic, chopped Vi cup heavy cream Cut veal in thin strips and sprinkle with salt and pepper, brown lightly in fat with onion and garlic. Add the water, cover and simmer gently for 1 hour. Stir in paprika, slowly add cream and stir until heated. Cook egg noodles according to package directions, arrange around edge of serving platter and fill center with veal paprika. Makes 6 servings.

Chicken Frieassee with Egg Noodles 1-8 oz. or 1/2-1 lb. package Mueller's Egg Noodles 1 (4-5 lb.) stewing chicken, Several sprigs of parsley cut up V2 of a bay leaf 2 onions, sliced 1 Vi tsps. salt Several celery tops 3-4 peppercorns Wash chicken, place in a heavy kettle with other ingredients, cover with boiling water. Cover kettle and simmer gently about 2 hours. When chicken is tender, remove from stock, dip in seasoned flour and brown in V* cup of fat. Remove chicken to hot platter. Cook egg noodles according to package directions and arrange around edge of platter. Stir 4 to 6 tablespoons of flour into equal amount of fat or drippings and cook together over low heat until browned. Stir frequently. Slowly add 3 cups strained chicken stock and stir until thick and smooth. Pour gravy over chicken. Makes 6 servings. See illustration above.

Ready-Cut Meat and Cheese 1-8 oz. or i/2-l lb. package Mueller's Ready-Cut 4 tbsps. butter dash pepper 2 onions, sliced 1 cup grated American cheese 1 lb. ground beef 1 can condensed tomato soup 1 tsp. salt 1 cup milk Saute onions in butter until soft, add meat and seasonings and brown lightly. Cook ready-cut according to package directions. Arrange alternate layers of ready-cut meat and cheese in a baking dish. Mix soup and milk, pour over other ingredients, top with buttered bread crumbs and heat in moderate (375 ) oven for 30 minutes. Makes 6 servings. Elbow Macaroni Frankfurter Grill 1-8 oz. or V2-I lb. package Mueller's Elbow Macaroni 1 can condensed cream dash black pepper of mushroom soup 6 frankfurters 1 cup milk 2 tbsps. grated Parmesan cheese Cook elbow macaroni according to package directions. Mix soup, milk and pepper, and combine with elbow macaroni in a baking dish. Cut slits in frankfurters, place on top of elbow macaroni and sprinkle with cheese. Heat in a moderate (375 ) oven for 35 minutes. Makes 6 servings. Spaghetti Timbales 1/2-8 oz. package Mueller's Thin-Spaghetti 2 tbsps. melted butter VI onion, grated VA cup fine bread crumbs VI tsp. salt 2 cups cold ground meat Vs tsp. pepper or flaked tuna fish VI cup soft bread crumbs 2 eggs, lightly beaten Cook thin-spaghetti according to package directions. Brush custard cups with melted butter, dust with fine bread crumbs and curl cooked spaghetti around inside of cups, lining them to top. Mix remaining ingredients, pack into cups and stand in pan of hot water. Bake Vi hour in moderate (375 ) oven. Turn out carefully on a platter and serve with tomato sauce. Makes 6 servings.

Mueller's macaroni salads will refresh and satisfy. Use them as hot weather meals or as part of the buffet spread when entertaining. All of these salad recipes can be prepared in advance. Mix them, keep them chilled and be ready for meal service at any hour. Sea-Shell Salmon Salad 1-8 oz. or V2-I lb. package Mueller's Sea-Shell Macaroni 1 flat can salmon dash celery salt 1 tsp. lemon juice 1 cup cooked peas 1 tsp. salt Vi cup mayonnaise Vz tsp. black pepper Cook sea-shell macaroni according to package directions, rinse with cold water, drain and chill. Remove skin and bones from salmon and break into flakes. Combine all ingredients, blend thoroughly and chill. Serve on crisp salad greens with garnish of egg slices and lemon wedges. Makes 6-8 servings. Ham Salad a la Mueller 1-8 oz. or 1/2-1 lb. package Mueller's Elbow Macaroni 11/2 cups cooked ham, ground 2 tbsps. chopped parsley or cubed 1 tsp. salt 2 hard cooked eggs, chopped Vz tsp. black pepper 1 cup celery, diced Vi cup mayonnaise 6 stuffed olives, sliced Cook elbow macaroni according to package directions, rinse with cold water, drain and chill. Combine all ingredients, blending thoroughly and serve on salad greens with tomato slices. Makes 6-8 servings. Pienie Salad 1-8 oz. or 1/2-1 lb. package Mueller's Elbow Macaroni 4 cooked frankfurters cut Vl tsp. salt in slices Vi cup diced celery I/2 cup diced green pepper Vz tsp. pepper Vt cup mayonnaise Cook elbow macaroni according to package directions, rinse with cold water, drain and chill. Combine all ingredients thoroughly, chill and serve on salad greens with hard cooked eggs and tomato slices. Makes 6-8 servings.

Elbow Macaroni Salad a la Mueller 1-8 oz. or '/2-1 lb. package Mueller's Elbow Macaroni 1 Vi cups diced celery Vi cup mayonnaise 1 Vi cups finely shredded cabbage 1 tsp. salt 2 pimientos, chopped 1/A tsp. pepper 1 green pepper, chopped 1 tbsp. lemon juice Cook elbow macaroni according to package directions, rinse with cold water, drain and chill. Mix mayonnaise with lemon juice and seasonings and combine with chilled elbow macaroni and chopped vegetables. Blend thoroughly, chill and serve on crisp lettuce leaves with radish roses and lemon wedges. Makes 6-8 servings. See illustration above.

Sea-Shell Macaroni Salad 1-8 oz. or l/2-l lb. package Mueller's Sea-Shell Macaroni 1 VI cups diced celery 1 green pepper, chopped 2 tbsps. finely chopped onion 2 tbsps. finely cut parsley 1 VI tsps. salt VA tsp. paprika VA tsp. celery seed 2 tbsps. sugar VI cup salad dressing 2 tbsps. lemon juice Cook sea-shell macaroni according to package directions, rinse with cold water, drain and chill. Combine all ingredients, chill and arrange on salad greens with garnish of parsley and tomato slices. Makes 6 servings. Elbow Macaroni Shrimp Salad 1-8 oz. or l/a-l lb. package Mueller's Elbow Macaroni 1 to 2 cups cooked shrimp VI cup mayonnaise (or VI cup may- Vi cup diced celery VI cup diced cucumber VI tsp. salt onnaise and sour cream mixed) VI tsp. black pepper Cook elbow macaroni according to package directions,- rinse with cold water, drain and chill. Clean shrimp and cut into small pieces. Combine all ingredients, mixing well and chill. Serve on crisp lettuce or endive with garnish of avocado slices and watercress. Makes 6-8 servings. Molded Macaroni Salad 1-8 oz. or 1/2-1 lb. package Mueller's Elbow Macaroni 1 tbsp. unfavored gelatin 2 tsps. finely grated onion VI cup cold water VA cup very hot water VI cup diced celery 2 tbsps. chopped parsley 1 tsp. salt 1 tbsp. chopped pimiento 1 cup grated American cheese VI cup mayonnaise 1 tbsp. lemon juice Soften gelatin in cold water, dissolve in hot water and stir in salt, cheese, lemon juice and onion. Chill until mixture begins to set. Cook elbow macaroni according to package directions, combine with all other ingredients and turn into large loaf mold. Chill until firm. Unmold on crisp salad greens and garnish as desired. Makes 4-6 servings.

Quick Egg Noodle Tuna Bake l-»8 oz. or V2-I lb. package Mueller's Egg Noodles 1 can tuna fish (7 oz.) 1 soup can full of milk 1 can condensed cream of Vi tsp. salt mushroom soup dash pepper Separate tuna fish into flakes and mix with soup, milk and seasonings. Cook egg noodles according to package directions and combine with tuna fish mixture in a baking dish. Top with buttered bread crumbs, if desired, and heat in a moderate (350 ) oven for 20-30 minutes. Makes 6 servings. Easy Tomato Rarebit 1-8 oz. or Vi 1 lb. package Mueller's Ready-Cut 1 can condensed tomato soup 1 tbsp. grated onion Vi cup milk Vi lb. process American cheese dash black pepper 4 tbsps. chopped parsley Mix soup and milk, add cheese and cook over low heat, stirring frequently, until sauce is smooth. Stir in onion and pepper. Cook ready-cut according to package directions. Ladle sauce over individual servings of ready-cut and sprinkle with cut parsley. Makes 6 servings. Spaghetti Parmesan 1-8 oz. or '/2-1 lb. package Mueller's Spaghetti Vi cup butter, melted 1 cup grated Parmesan cheese Cook spaghetti according to package directions. While still hot, add melted butter and mix until each strand is well coated. Blend in cheese thoroughly, tossing with spoon and fork until cheese melts. Serve steaming hot. Makes 3-4 servings.

Fried Ham and Egg Noodles 1-8 oz. or V2-I lb. package Mueller's Medium Egg Noodles 3 slices boiled ham or 4 tbsps. butter use left-over ham black pepper Cut ham into Vi inch squares and saute in butter until crisp. Cook egg noodles according to package directions and mix immediately with ham and pan drippings. Turn out on a hot platter and sprinkle with pepper. Any green vegetable, such as broccoli, makes an ideal accompaniment. Makes 6 servings. See illustration above.

Busy-Day Meat Sauee 1-1 lb. package Mueller's Spaghetti 2 tbsps. olive oil 1 can condensed consomme soup 1 green pepper, chopped 1 can tomato paste (% cup) 2 onions, chopped 1 tsp. Worcestershire sauce Vz lb. ground beef 1 tsp. vinegar 1 tsp. salt 4 tbsps. grated Parmesan dash pepper dash cayenne cheese Saute green pepper and onions in oil until lightly browned. Add beef and seasonings and brown. Blend in remaining ingredients (except spaghetti), mixing well and cook slowly, uncovered, for 20 minutes. Pour hot meat sauce over spaghetti which has been prepared according to package directions. Makes 4-6 servings. Egy Noodle Omelet 1-8 oz. or V2-I lb. package Mueller's Wide Egg Noodles 4 tbsps. butter VA tsp. salt 3 eggs, beaten lightly Vs tsp. pepper VA cup milk Cook egg noodles according to package directions, drain and saute in melted butter until lightly browned. Mix eggs, milk and seasonings and pour over egg noodles. Cook over low heat, occasionally lifting edges to allow liquid to run into bottom of pan. When firm and brown on bottom, fold over in half and turn out on a platter. Makes 6 servings. Egg Noodles and Bread Crumbs 1-8 oz. or V2-I lb. package Mueller's Egg Noodles 4 tbsps. butter 1 cup bread crumbs VA tsp. salt Cook egg noodles according to package directions, add salt and bread crumbs and saute in melted butter until as brown as desired. Serve as a side dish with meat, fish, or poultry. Makes 4-6 servings.

Savory Green Beans and Macaroni 1-8 oz. or 1/2-I lb. package Mueller's Elbow Macaroni 4 tbsp. butter 1 cup milk 1 onion, chopped fine 1 tsp. prepared mustard Vi cup chopped celery Vi green pepper, chopped Vi cup grated sharp cheese 1 tsp. salt (or to taste) 2 pimientos, chopped dash pepper 1 can condensed tomato soup 2 cups cooked green beans Cook elbow macaroni according to package directions. Saute onion, celery, green pepper and pimientos in butter until soft. Combine all ingredients in baking dish, cover, and heat in a moderate (375 ) oven for 30 minutes. Makes 6 servings. Cottage Cheese Egg Noodles 1-8 oz. or '/2-1 lb. package Mueller's Egg Noodles 1 cup cottage cheese (8 oz.) 1 tsp. salt 1 cup sour cream Vz tsp. pepper 2 tbsps. chopped chives or scallions Cook egg noodles according to package directions and mix with remaining ingredients. Place in baking dish, cover with buttered bread crumbs and bake in moderate (350 ) oven for 30 minutes. Top each serving with additional sour cream and grated cheddar cheese. Makes 6 servings. Macaroni Timbales 1/2-8 oz. package (about 1 cup) Mueller's Elbow Macaroni 1 tbsp. chopped onion 1 cup sweet cream 2 tbsps. chopped parsley 1 cup soft bread crumbs 3 tbsps. green pepper, 4 tbsps. melted butter cut in fine strips Vi cup grated American cheese 1 tsp. salt 3 eggs, well beaten Cook elbow macaroni according to package directions and mix with all the other ingredients. Place mixture in heavily greased custard cups, set cups in pan of hot water and bake in a moderate (350 ) oven 45 minutes or until firm. Makes 6 servings.

Egg Noodles California Style 1-8 oz. or Vi-1 lb. package Mueller's Egg Noodles 4 tbsps. melted butter grated rind of 1 tbsp. poppy seeds an orange VI cup chopped blanched almonds (oven toasted) grated rind of a lemon Vi tsp. salt VB tsp. pepper 1 cup (or more) sour cream Cook egg noodles according to package directions and mix with all other ingredients except sour cream. Turn onto a hot platter and cover with layer of sour cream. Serve as side dish with meat or fish. Makes 6 servings. Macaroni Broccoli Scallop 1-8 oz. or Vi-I lb. package Mueller's Ready-Cut Macaroni 2 tbsps. butter 2Vi cups milk 2 tbsps. flour VI cup mayonnaise Vi tsp. salt VB tsp. pepper VA tsp. paprika 1 cup cooked broccoli, chopped VI cup grated American cheese Melt butter, blend in flour and seasonings, add milk and cook, stirring constantly until smooth and thickened. Mix in mayonnaise. Cook ready-cut macaroni according to package directions and arrange in alternate layers in baking dish with broccoli and white sauce. Top with grated cheese, sprinkle with paprika and heat in moderate (350 ) oven for 30 minutes. Makes 6 servings. Baked Eggs in Bamehins 1/2-8 oz. package (about 2VI cups) Mueller's Egg Noodles 3 tbsps. butter 1 cup milk 1 tbsp. flour 1 cup grated cheese VI tsp. salt dash pepper 6 eggs Melt butter, blend in flour and seasonings, add milk and cook, stirring until sauce thickens. Add Vi the cheese, stirring until it melts. Cook egg noodles according to package directions and place equal amounts in 6 custard cups. Pour sauce equally over egg noodles and break an egg into each cup. Dot with butter, sprinkle with remaining cheese and garnish with paprika. Place cups in pan of hot water and bake in slow (325 ) oven for 20 minutes or until eggs set. Makes 6 servings.

Muellers Maeuroni Cheese Bake 1-8 oz. or VI-1 lb. package Mueller's Elbow Macaroni 2 tbsps. butter VA tsp. paprika 2 tbsps. flour 2Vi cups milk VI tsp. salt VB tsp. pepper 1 VI cups grated American cheese VI cup buttered bread crumbs Melt butter, blend in flour and seasonings, add milk and cook, stirring constantly until thickened. Add 1 cup of the cheese and stir until cheese melts. Cook elbow macaroni according to package directions, combine with sauce in a baking dish, top with remaining cheese and buttered bread crumbs. Sprinkle lightly with paprika and bake, uncovered, in moderate (375 ) oven for 25 minutes. Makes 6 servings. See illustration above.

9 Inch Egg Noodle Ring 1-8 oz. or Vi-\ lb. package Mueller's Egg Noodles 4 tbsps. butter dash pepper 3 tbsps. flour 2 cups milk 1 tsp. salt 3 eggs, slightly beaten Melt butter, blend in flour and seasonings, add milk and cook, stirring until sauce thickens. Pour sauce slowly on beaten eggs and mix well. Cook egg noodles according to package directions and stir into mixture. Pour into a heavily greased 9 inch ring mold. Set mold in pan of hot water and bake 30 minutes (or until firm) in moderate (350 ) oven. Unmold on a platter and fill center with vegetables or creamed chicken or tuna fish. Makes 6 servings. Elbow Maearoni Goldenrod 1-8 oz. or V2-I lb. package Mueller's Elbow Macaroni 3 tbsps. butter 2VI cups milk 2 tbsps. flour 1 pimiento, chopped V2 tsp. salt dash pepper 1 tbsp. chopped parsley 3 hard cooked eggs Melt butter, blend in flour and seasonings, add milk and cook, stirring until sauce is smooth and thickened. Cook elbow macaroni according to package directio'ns and combine with sauce, pimiento, parsley and chopped egg whites. Top each serving with egg yolks which have been pressed through a sieve. Makes 6 servings. Maearoni in Tomato Cases 1/2-8 oz. package (about 1 cup) Mueller's Elbow Macaroni 6 medium sized ripe tomatoes dash pepper 2 tbsps. butter 1 cup milk 2 tbsps. flour 1 cup grated American cheese Vi tsp. salt Melt butter, blend in flour and seasonings, add milk and cook,. stirring until sauce is thickened. Stir in' cheese until it is melted. Cook elbow macaroni according to package directions and add to sauce. Cut slice from stem end of each tomato, scoop out most of the pulp and replace with elbow macaroni mixture. Place in shallow pan and bake 30 minutes in moderate (375 ) oven. Makes 6 servings.

Spaghetti with Clams 1-8 oz. or Vi-l lb. package Mueller's Spaghetti 5 tbsps. butter 21/2 cups milk 5 tbsps. flour 18-24 small clams Vi tsp. salt dash pepper 1 cup chopped celery Vi cup buttered bread crumbs 2 tbsps. grated cheese Melt butter, blend in flour and seasonings, add milk and cook, stirring constantly until thickened. Shuck clams, wash carefully and remove necks. Cook spaghetti according to package directions and arrange in baking dish in alternate layers with clams, celery and sauce. Mix bread crumbs and cheese, sprinkle over top, garnish with paprika and bake 30 minutes in a hot (400 ) oven. Makes 6 servings. Oysters may be substituted for clams, if preferred. Sea-Shell Salmon 1-8 oz. or ] /2-l lb. package Mueller's Sea-Shell Macaroni 4 tbsps. butter 2 Vi cups milk 2 tbsps. lemon 2 tbsps. flour 2 tbsps. minced juice Vi tsp. dry mustard parsley Vi cup buttered bread 1 tsp. salt 1 tall can salmon crumbs dash pepper (about 2 cups) Melt butter, blend in flour and seasonings* add milk and cook, stirring constantly until thickened. Stir in parsley. Flake the salmon and mix with lemon juice. Cook sea-shell macaroni according to package directions and arrange in baking dish in alternate layers with salmon and sauce. Top with bread crumbs and bake 30 minutes in moderate (350 ) oven. Makes 6 servings. Shrimp Savory 1 8 oz. or Vi 1 lb. package Mueller's Ready-Cut 1 to 2 cups cooked cleaned shrimp (fresh or canned) Tomato Sauce (see page 7) Make recipe for Basic Tomato Sauce as given on page 7 and combine with shrimp. Cook ready-cut according to package directions and serve with hot shrimp sauce. See illustration on opposite page.

Macaroni Tuna Deluxe 1-8 oz. or V2-I lb. package Mueller's Macaroni 4 tbsps. butter 2V2 cups milk 2 tbsps. flour 1 tsp. grated onion Vl tsp. salt dash pepper 1-7 oz. can tuna fish, flaked 3 hard cooked eggs, sliced or chopped Melt butter, blend in flour and seasonings, add milk and cook, stirring constantly until sauce thickens. Add onion, tuna fish and eggs. Cook macaroni according to package directions, add to sauce and mix well. A cup of cooked peas may be added, if desired. Makes 6 servings. Fillets of Flounder Supreme 1-8 oz. or l/2-l lb. package Mueller's Elbow Macaroni 1 lb. package quick frozen 4 tbsps. grated flounder fillets Parmesan cheese salt and pepper 2 tbsps. milk 3 tbsps. melted butter paprika to garnish Mushroom Sauce see page 7 Sprinkle fillets with salt and pepper, brush with butter and broil on one side until lightly browned. Turn fillets, brush again with butter and top with thin paste made by mixing cheese and milk. Sprinkle lightly with paprika and return under broiler until delicately browned. Cook elbow macaroni according to package directions, combine with Mushroom Sauce (on page 7) and serve with broiled fillets and lemon wedges. Makes 4-6 servings. Tuna Tomato Treat 1-8 oz. or V2-I lb. package Mueller's Elbow Macaroni 1 can (7 oz.) tuna fish 2 tbsps. finely cut parsley 4 tbsps. oil (drain oil from 1 No. 2VI can tomatoes (V/I cups) fish and if necessary add vegetable or olive oil) 1 onion, chopped Vl tsp. salt Vs tsp. pepper Saute onion and parsley in oil until soft. Flake tuna fish and add to pan with tomatoes and seasonings. Cook elbow macaroni according to package directions and arrange in alternate layers with tuna fish mixture in a baking dish. Top with buttered bread crumbs, if desired, and bake in a moderate (375 ) oven for 20 minutes. Makes 6 servings.

Mueller's Egg Noodles may be added to any clear meat stock to make a hearty and delicious soup. Add the desired amount of egg noodles (usually 1 to 2 cupfuls) to the soup 12 to 15 minutes before soup has finished cooking. Use Mueller's Egg Noodles in the fine, medium or wide width, whichever is your choice. Minestrone Vi-S oz. package (1 cup) Mueller's Elbow Macaroni 1 cup pea beans, home cooked or canned 4 strips bacon, chopped 1 cup smoked ham cut in fine strips 1 chopped onion 1 clove garlic, chopped fine 2 qts. boiling water 1 can tomato paste (Vz cup) 1 tsp. salt ] A tsp. pepper 1 cup shredded cabbage 1 cup diced carrots 1 cup grated Parmesan cheese Cook bacon slightly, add ham, onion and garlic and cook until soft. Add water, tomato paste and seasonings and let simmer 30 minutes. Add vegetables and cook for 20 minutes or until vegetables are tender. Taste for salt and pepper. Add beans and elbow macaroni and let boil for 8-10 minutes or until elbow macaroni is tender. Stir in cheese until cheese melts and blends with soup. Makes 6 servings. Chieken Noodle Soup Strain chicken broth and season to taste. Bring to a full boil and add 1 cup of Mueller's Egg Noodles for each quart of broth. Cook 9 minutes. If desired, add cubes of cooked chicken meat. Just before serving, sprinkle top with finely cut parsley. Allow one cup of broth for each serving. Canned chicken broth or bouillon cubes may be used if desired.

(Also stated on each package) Select the Mueller Product of your choice and place contents of package in 3 or 4 quarts of rapidly boiling water according to size of package used. Add one tablespoon of salt. (Mueller's Products are unsalted.) Boil 9 to 12 minutes according to tenderness desired. Stir occasionally. Do not overcook. Boil less time when planning a baked dish. Drain thoroughly in a colander and use in your favorite recipe. Helpful Hints HOLDING COOKED SPAGHETTI when meal service is unavoidably delayed: To prevent spaghetti from sticking to pan and to keep individual strands separate; first rinse with warm water and drain, then mix lightly with small amount of butter which will melt and form a protective coating. Keep buttered spaghetti warm by placing in a colander and setting over a pot of boiling water. The steam which rises will keep spaghetti warm and palatable without giving additional cooking. VOLUME YIELD FROM MACARONI PRODUCTS Macaroni and spaghetti tend to double in volume with cooking. Egg Noodles give approximately the same volume, before and after cooking. SUBSTITUTION Although each recipe in this book specifies the use of one particular Mueller Product, any one of the Mueller Products may be substituted if so desired. TIME SAVER Recipes for baked dishes are equally good if mixed and baked in the morning and reheated just before serving at mealtime.

Sauces Page Cheese Sauce or Rarebit 2 Meat Sauce 2 Tomato Sauce 3 Crabmeat a la King 4 Mushroom Sauce 4 Curry Sauce (for fish) 4 Chicken Livers & Mushroom Sauce 5 Clam Sauce 5 Tuna Spaghetti Sauce 5 Creole Sauce 6 Italian Spaghetti Sauce 6 Hot Salami Sauce 6 All Purpose White Sauce 7 Tomato Sauce for Baked Dishes... 7 Cream of Mushroom Sauce 7 Left-overs Macaroni with Left-over Meat.... 8 Scalloped Macaroni and Ham.... 9 Egg Noodle Meat Loaf 9 Pork Tetrazzini 9 Meat Dishes Spaghetti and Meat Balls 10 Baked Macaroni Creole 10 Beef Stew and Sea-Shell Macaroni 10 Swedish Meat Balls and Egg Noodles 12 Creamed Dried Beef 12 Chicken Tetrazzini 12 Macaroni Asparagus Rolls 13 Neapolitan Chicken 13 Veal Paprika 13 Chicken Fricassee 14 Ready-Cut Meat and Cheese.. 15 Elbow Macaroni Frankfurter Grill. 15 Spaghetti Timbales 15 Salads Sea-Shell Salmon Salad 18 Ham Salad a la Mueller 18 Page Picnic Salad 18 Elbow Macaroni Salad d la Mueller 19 Sea-Shell Macaroni Salad 20 Elbow Macaroni Shrimp Salad... 20 Molded Macaroni Salad 20 Quick 9 Easy Dishes Quick Egg Noodle Tuna Bake.... 21 Easy Tomato Rarebit 21 Spaghetti Parmesan 21 Fried Ham and Egg Noodles 22 Busy Day Meat Sauce 23 Egg Noodle Omelet 23 Egg Noodles and Bread Crumbs.. 23 Cheese & Egg Dishes Savory Green Beans and Macaroni 24 Cottage Cheese Egg Noodles.... 24 Macaroni Timbales 24 Egg Noodles California Style... 25 Macaroni Broccoli Scallop 25 Baked Eggs in Ramekins 25 Mueller's Macaroni Cheese Bake. 26 9 Inch Egg Noodle Ring 27 Elbow Macaroni Goldenrod 27 Macaroni in Tomato Cases 27 Fish Dishes Spaghetti with Clams 28 Sea-Shell Salmon 28 Shrimp Savory 28 Macaroni Tuna Deluxe 30 Fillets of Flounder Supreme 30 Tuna Tomato Treat 30 Soups Minestrone 31 Chicken Noodle Soup 31 Cooking Directions Helpful Hints 32