• 1 tablespoon salt
• 3 quarts rapidly boiling water
• 1/2 pound San Giorgio Spaghetti
• 1  10-1/2 oz. can of condensed cream of asparagus soup
• 2/3 cup evaporated milk
• 1/3 cup water
• 1  6-1/2 oz. can chunk style tuna, drained
• 1/2 cup chopped cooked spinach
• 2 tablespoons lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon pepper
• 2 tablespoons grated onions

Add salt to water and prepare spaghetti according to package instructions. Drain. Combine remaining ingredients and mix well. Add cooked spaghetti; mix gently. Turn into 4-6 individual baking dishes. Bake in moderate over (350°) for 25 minutes. Serves 4-6.

Whew, that is enough pasta, er, macaroni product to make your head spin!  If you can’t read the image above, I’ll list them here. I’m not sure what the numbering or lettering is about since it isn’t mentioned in the book.

Left Column (going down):

• 3 Mezzani – A
• 4 Mezzani – A, C and D
• 5 Maccaroncelli – A
• 6 Perciatelli – A
• 8 Spaghetti – A, C and D
• 9 Spaghettini – A
• 10 Vermicelli – A
• 11 Capellini – A
• 15 Fettucce Ricci – A
• 16 Fettuccelle – A
• 19 Linguine – A
• 20 Linguine Fine – A
• 76 Rotini
• 79 Rippled Edge Lasagne

Second Column from left

• 21 Tufoli – A
• 23 Rigatoni – A
• 28 Magliette Lisce – A
• 29 Magliette Rigate – A
• 34 Ditali – A
• 35 Elbow – A
• 50 Large Sea Shells
• 51 Medium Sea Shells – A

Third Column from left

• 80 Fuscilli Yolanda – A
• 82 Fuscilli Con Buco – A
• 12 Lasagne – A
• 74 Mustaccioli Lisci – A and E
• 75 Mustaccioli Rigati – A and E
• 78 Gemelli
• 36 Ditalini – A
• 38 Tubetti – A
• 39 Tubetini – A
• 42 Rosamarina – A
• 43 Orzo – A
• 45 Seme Mellone – A
• 48 Acine di Pepe – A
• 98 Alphabets Egg

Far Right Column

• 90 Extra Fine Noodles A, E, F, G, H, J, K, L
• 91 Fine Noodles A, E, F, G, H, J, K, L
• 92 Medium Noodles A, E, F, G, H, J, K, L
• 93 Broad Noodles A, E, F, G, H, J, K, L
• 94 Farfalle Egg (pot bow ties) – E, G
• 95 Tripolini Egg – E, G
• 96 Barley Egg – E, G
• 97 Flakes Egg – E, G
• 99 Stars Egg – E, G
• 100 Rings Egg E, G, and H
• 101 Egg Sea Shells

And now… Hungarian Veal Balls and Noodles! From the Skinner Dinners recipe brochure.

• 3/4 lb. ground veal round
• 1/4 chopped parsley
• 2 tbsp. chopped onion
• 1 tsp. salt
• 4 cups SKINNER Medium Pure Egg Noodles
• 2 cups water
• 1 chicken bouillon cube
• 1/8 tsp. pepper
• 1/2 tsp. Spanish Paprika
• 2 tbls. olive oil

Combine veal, parsley, onion, salt, pepper and paprika; mix well.  Shape into 1-inch balls. Heat olive oil in skillet; add meat balls and cook until browned on all sides.  Add 2 cups water and bouillon cube; heat to boiling point. Cover and simmer 20 minutes, or until thoroughly heated. Cook noodles according to directions on package; turn into serving dish. Drain meat balls; saving liquid. Arrange meat balls on noodles. Season liquid with salt and pepper to taste; pour over noodles.  Serves 4.