Choice Recipes and Menus Using Canned Foods

MEAT AND FISH

Reading edition

WESTERN PANCAKES

1 5½-oz. can potted meat 4 eggs ¼ cup milk 1 tablespoon finely chopped onion 1 tablespoon flour 2 tablespoons bacon fat

Combine all ingredients except bacon fat or shortening in a bowl. Beat with a rotary beater until blended. Melt bacon fat in a frying pan. When fat is hot drop mixture by tablespoonfuls into pan, spreading to form flat round cakes. Brown on both sides. 4 Servings or 16 Pancakes

FRANKFURTER SALAD BOWL

1 12-oz. can frankfurters, drained 1 No. 2 can kidney beans, drained ¾ cup sliced, sour pickles ½ cup French dressing 1 medium-sized head lettuce ½ large onion, thinly sliced

Slice frankfurters and combine with kidney beans and pickles; add French dressing and marinate for several hours in refrigerator. Break lettuce leaves in salad bowl. Arrange onion rings and frankfurter mixture on top of lettuce. Toss together lightly with fork and serve immediately. 6 Servings

LUNCHEON MEAT CHILI

½ cup chopped onion ½ garlic clove, minced 2 tablespoons fat ½ cup chopped green pepper 1 12-oz. can luncheon meat, coarsely chopped 1 No. 2 can red kidney beans 1½ cups canned tomatoes 1 teaspoon Chili powder ½ teaspoon salt ⅛ teaspoon pepper

Sauté onion and garlic in fat. Add remaining ingredients and simmer 30 minutes. 5 Servings

HOT CORNED BEEF HASH SANDWICHES

1 1-lb. can corned beef hash ¼ cup sweet pickle relish ¼ teaspoon salt 2 teaspoons grated onion 16 slices bread, toasted and buttered 2 medium-sized tomatoes, sliced

Combine hash, pickle relish, salt and onion in a frying pan. Heat thoroughly and spread on 8 slices buttered toast. Top with tomato and another slice of toast. Serve immediately. 8 Sandwiches

SALMON BISQUE

1 7¾-oz. can salmon 2 tablespoons butter or margarine 2 tablespoons finely chopped celery 2 tablespoons grated carrot 3 tablespoons flour 4 cups milk 2 slices onion 1 bay leaf salt pepper 1 teaspoon finely chopped parsley

Drain salmon and remove skin and bones; flake. Melt butter or margarine in a saucepan. Add celery and carrots and cook about 3 minutes; then add flour and blend. Add milk slowly and cook, stirring constantly, until smooth and slightly thickened. Add salmon, onion and bay leaf. Simmer over very low heat 15 minutes. Remove onion slices and bay leaf. Season to taste with salt and pepper. Garnish with chopped parsley, if desired. 6 Servings

CURRIED CHICKEN SOUP

1 10½-oz. can condensed cream of chicken soup ⅔ cup light cream or top milk 1 cup milk 1 teaspoon curry powder ¼ teaspoon salt chopped parsley

Combine all ingredients except parsley and blend well. Chill thoroughly or simmer 2 to 3 minutes and serve either cold or hot sprinkled with chopped parsley. 6 Servings

CHEF’S SALAD

1 medium-sized head lettuce 1 cup watercress ½ 12-oz. can luncheon meat, cut in strips (1 cup) 1 6-oz. can tongue, cut in strips ½ cup drained, canned julienne beets ½ cup sliced celery 3 hard-cooked eggs, cut in eighths 1 teaspoon grated onion 1 3-oz. package cream cheese, cut in ½-inch cubes ½ cup French dressing

Break lettuce into small pieces and place in a salad bowl. Add all remaining ingredients except cream cheese and dressing. Just before serving add cheese and French dressing and toss. 6 Servings

BREADED LUNCHEON MEAT SLICES

1 12-oz. can luncheon meat ½ cup dry bread crumbs 1 egg, slightly beaten 3 tablespoons fat

Cut luncheon meat in 8 slices. Dip slices of meat in bread crumbs, then in egg and again in bread crumbs. Melt fat in a skillet. Fry meat in hot fat about 5 minutes or until golden brown on both sides. 4 Servings

CHICKEN NOODLE CASSEROLE

¼ cup butter or margarine ¼ cup flour 1 cup canned condensed chicken broth 1 cup top milk ¼ teaspoon salt dash of pepper 1 6-oz. can boned chicken or turkey, diced 1 4-oz. can button mushrooms 2 cups cooked noodles or spaghetti ⅓ cup chopped canned ripe olives 1 tablespoon grated onion ½ cup slivered almonds ½ cup dry bread crumbs ¼ cup grated Cheddar cheese (1 oz.) 2 tablespoons butter, melted

Melt butter or margarine in a saucepan; add flour and blend. Gradually stir in chicken broth and milk. Cook, stirring constantly, until smooth and thickened; add seasonings. Combine sauce, chicken or turkey, mushrooms, noodles or spaghetti, olives, onion, and ¼ cup almonds. Turn into a greased 1½-quart casserole. Mix together bread crumbs, cheese and butter and sprinkle over mixture in the casserole. Sprinkle the remaining ¼ cup almonds over bread crumbs. Bake in a hot oven (450°F.) 20 minutes or until top is nicely browned. 6 Generous Servings

SWEET POTATO AND SAUSAGE CASSEROLE

1 8-oz. can pork sausage links 1 No. 2 can sweet potatoes in heavy syrup 1 No. 2 can applesauce

Drain sausage, remove excess fat, allowing a small amount of fat to remain on each link. Grease a (10 × 6 × 1¾-inch) baking dish with sausage fat. Drain sweet potatoes and cut in pieces to cover bottom of the baking dish. Completely cover sweet potatoes with applesauce. Arrange sausage links on top of the applesauce. Bake in a hot oven (425°F.) 30 minutes or until sausage browns. 6 Servings

BAKED FRUITED PORK LOAF

1 12-oz. can luncheon meat, or chopped pressed ham 5 slices canned pineapple 20 whole cloves 5 teaspoons brown sugar 10 pitted canned prunes ¼ cup prune or pineapple juice

Cut luncheon meat or chopped pressed ham into 5 uniform slices and arrange cut side down on the bottom of a shallow (10 × 6 × 2-inch) baking dish. Place a pineapple slice on top of each slice of meat; insert cloves in pineapple. Place teaspoon of brown sugar and two prunes in center of each pineapple slice and add juice. Bake in a moderate oven (375°F.) 30 minutes. 5 Servings

QUICK CORNED BEEF HASH LOAF ⇒ page 26

1 1-lb. can corned beef hash 1 tablespoon bacon fat, melted 1 tablespoon catsup or prepared mustard

Remove both ends from can of hash; using one end push hash out in one piece. Cut hash in half lengthwise; place the 2 pieces in a 9-inch pie plate. Combine bacon fat and catsup or mustard; brush hash with this mixture. Bake in a moderate oven (350°F.) 20 to 25 minutes. 4 Servings

MACARONI AND CHEESE WITH LUNCHEON MEAT

½ 8-oz. package macaroni ½ cup grated Cheddar cheese (2 oz.) ½ teaspoon Worcestershire sauce 1 drop Tabasco sauce ½ 12-oz. can luncheon meat, cut in ½-inch cubes 1½ cups medium white sauce 1 tablespoon butter, melted ⅓ cup dry bread crumbs

Break macaroni in 2-inch lengths or use elbow macaroni. Cook according to package directions and drain. Run hot water over macaroni and drain again. Add cheese, Worcestershire sauce, Tabasco sauce and luncheon meat to white sauce. Combine with macaroni. Turn into a greased 1½-quart casserole. Combine butter and bread crumbs; sprinkle over macaroni. Bake in a hot oven (425°F.) 15 to 20 minutes or until crumbs are browned and mixture bubbles around the edge. 6 Servings

Note: For 12 servings double ingredients and turn into a 3-quart casserole.

HOMINY AND VIENNA SAUSAGE AU GRATIN

1 No. 2 can hominy ½ cup milk ½ teaspoon salt ⅛ teaspoon pepper 1 tablespoon butter ½ cup grated Cheddar cheese (2 oz.) 1 4-oz. can Vienna sausage

Drain hominy. Place in a shallow, rectangular (8½ × 4½ × 2-inch) baking dish. Add milk; season with salt and pepper. Dot with butter; sprinkle with grated cheese. Arrange sausages over top and bake in a moderate oven (375°F.) about 30 minutes. Sprinkle with paprika, if desired. 4 Servings

Variation: Substitute 1 No. 2 can Cream Style Corn for hominy. Omit milk and butter. Combine seasonings and cheese with corn; arrange sausages over top and bake as directed above.

TONGUE SUPREME

1 No. ½ flat can tongue 1 tablespoon butter or margarine 1 teaspoon minced onion 1 teaspoon chopped capers 1 tablespoon vinegar ¼ teaspoon sugar ½ tablespoon flour ½ cup water 1 tablespoon Chili sauce ¼ teaspoon salt ⅛ teaspoon pepper

Remove tongue from can; reserve congealed liquor and cut in thin slices. Melt butter or margarine in saucepan; add onion, capers, vinegar and sugar. Simmer for 5 minutes. Add flour blended with water; cook, stirring constantly, until mixture thickens. Add Chili sauce, salt, pepper and congealed liquor. Serve very hot over thinly sliced tongue. If desired, tongue may be heated while sauce is being made. 3 to 4 Servings

SPAGHETTI SKILLET MEAL

1 6-oz. can chicken or turkey or 1 12-oz. can frankfurters ½ cup sliced onion (1 medium onion) ¼ cup chopped green pepper 1 garlic clove, minced ¼ cup sliced canned mushrooms (optional) 2 tablespoons fat 1 15½-oz. can spaghetti in tomato sauce with cheese ½ cup tomato juice ¼ teaspoon salt

Drain meat; dice chicken or turkey or slice frankfurters. Sauté onion, green pepper, garlic and mushrooms in fat 5 minutes. Add remaining ingredients and simmer for 10 minutes, stirring occasionally. 4 Servings

TUNA CURRY CASSEROLE

1 7-oz. can tuna fish 3 cups cooked rice 1 10½-oz. can condensed cream of mushroom soup ¼ cup water ⅓ cup sliced canned mushrooms 1 teaspoon curry powder

Drain and flake tuna fish. Combine with remaining ingredients and turn into a 1½-quart casserole. Bake in a moderate oven (350°F.) 30 minutes or until mixture bubbles around the edges. 5 to 6 Servings

SHRIMP RICE CASSEROLE

1 5-oz. can shrimp 1 cup Cheddar cheese, grated (4 oz.) 1 cup evaporated milk ¼ teaspoon salt dash of black pepper 2 cups cooked rice 2 tablespoons butter or margarine, melted ½ cup soft bread crumbs

Drain and clean shrimp. Combine cheese and milk in a saucepan. Place over low heat, stirring constantly, until cheese melts and mixture is smooth. Add seasonings and carefully combine cheese sauce, rice and shrimp. Turn into a greased 1-quart casserole; top with buttered bread crumbs and bake in a moderate oven (350°F.) 30 minutes. 5 to 6 Servings

BROILED SARDINE SANDWICH

1 3¼-oz. can sardines 2 English muffins, split or 2 slices bread prepared mustard 2 to 4 thin slices processed Cheddar cheese

Drain sardines. Toast English muffins lightly or toast bread on one side. Arrange sardines on toasted side of muffins or untoasted side of bread. Spread lightly with mustard and top each with a slice of cheese. Broil in pre-heated broiler about 3 inches from heat 3 minutes or until cheese begins to melt. Serve immediately with sliced tomatoes. 2 Servings

PIQUANT TUNA SPREAD

1 7-oz. can tuna fish ½ teaspoon salt ½ teaspoon dry mustard few grains cayenne 1 teaspoon flour 1 teaspoon sugar 1 egg yolk ⅓ cup milk 1½ tablespoons vinegar 1½ teaspoons butter

Drain tuna fish; reserve 1 tablespoon oil. Mix together dry ingredients in top of double boiler. Add egg yolk and mix well. Stir in milk and slowly add vinegar, then add butter and fish oil. Cook over boiling water, stirring constantly, until mixture thickens. Remove from hot water and stir in finely flaked tuna fish. This spread may be served hot or cold. To serve hot: Toast bread on one side; spread mixture on untoasted side. Place in a pre-heated broiler about 2 inches from heat for 5 minutes or until lightly browned. To serve cold: Chill mixture thoroughly. Use as a spread for open sandwiches or canapes. 4 to 5 Open Sandwiches

CALIFORNIA SEAFOOD SALAD ⇒ page 30

ASPIC

2 tablespoons plain gelatin ½ cup cold water 1 No. 2 can tomato juice 1 teaspoon chopped onion ½ teaspoon salt ½ teaspoon celery salt 1 teaspoon sugar 2 tablespoons vinegar

SALAD

1 7-oz. can tuna fish, flaked 1 cup diced celery 1 cup diced avocado (½ avocado) ¼ teaspoon salt dash of white pepper ¼ cup salad dressing 1 tablespoon lemon juice grapefruit sections avocado slices (½ avocado) watercress

Aspic Soften gelatin in cold water. Combine tomato juice, onion, salt, celery salt, sugar and vinegar in a saucepan; bring to boiling point. Add to gelatin, stirring until gelatin is dissolved. Strain mixture and pour into a 1-quart ring mold. Chill until firm.

Salad Toss together lightly tuna fish, celery, avocado, salt and pepper. Combine salad dressing and lemon juice. Add to tuna fish mixture and blend carefully. Unmold aspic and fill center of ring with tuna fish salad. Arrange garnish of grapefruit sections, avocado slices and watercress around outer edge of aspic ring. 6 Servings

For 12 Servings—Increase gelatin to 5 tablespoons and double remaining ingredients. Pour aspic into a 2-quart ring mold.

TUNA VEGETABLE PIE

1 cup diced potatoes ½ cup sliced celery 1 tablespoon chopped onion 1 7-oz. can tuna fish 1 No. 2 can peas 1 pimiento, chopped ¾ teaspoon salt dash of pepper 2 tablespoons flour pastry to cover 8-inch baking dish ⅓ cup grated Cheddar cheese

Cook potatoes, celery and onion in ¼ cup boiling, salted water until almost tender; drain, reserving liquor. Drain tuna fish and peas, reserving oil and liquor. Combine tuna fish, vegetables and pimiento and turn into a shallow, round (8 × 2-inch) baking dish. Mix together salt, pepper and flour; add to fish oil and stir to a smooth paste; gradually stir in vegetable liquors. Pour over tuna fish and vegetables. Cover mixture with pastry; sprinkle with cheese and bake in a moderately hot oven (400°F.) 30 minutes. 6 Servings

SEAFOOD COQUILLES

1 6-oz. can lobster or crabmeat 1 4-oz. can mushrooms, sliced ¼ cup butter or margarine ¼ cup flour 1⅔ cups milk ½ teaspoon salt dash of pepper 2 tablespoons chopped green pepper 2 tablespoons dry bread crumbs

Drain lobster or crabmeat; remove hard fiber and flake. Drain mushrooms; reserve liquor. Melt butter or margarine in a saucepan; add flour and blend. Add milk to mushroom liquor to make 2 cups liquid (about 1⅔ cups milk). Gradually stir into butter-flour mixture. Cook, stirring constantly, until smooth and thickened. Add salt, pepper, green pepper and seafood. Turn into individual casseroles or 1-quart casserole. Top with bread crumbs and bake in a moderate oven (375°F.) 20 minutes. 4 to 5 Servings

SARDINE AND OLIVE SPREAD

1 3¼-oz. can sardines in oil ½ cup chopped, stuffed olives 2 tablespoons mayonnaise 1 tablespoon Chili sauce

Mash sardines with oil until blended. Combine with olives, mayonnaise and Chili sauce. Serve on crackers or small rounds of bread. 1 cup Spread

SARDINES AND NOODLES, POLONAISE

½ 8-oz. package wide egg noodles 1 quart boiling water 1 teaspoon salt 1 15-oz. can sardines in tomato sauce ¼ cup fine dry bread crumbs 2 tablespoons butter or margarine

Cook noodles in rapidly boiling salted water 9 minutes or as directed on the package. Drain noodles; rinse with cold water and drain again. Place in the bottom of a greased 1-quart casserole. Arrange sardines and sauce on top of noodles. Brown crumbs in butter or margarine; sprinkle over fish. Bake in a moderately hot oven (400°F.) 20 minutes. 4 Servings

LOBSTER CLUB SANDWICH

4 slices bacon 1 6-oz. can lobster 12 slices toast butter 1 large tomato, sliced lettuce mayonnaise

Fry bacon until crisp and drain. Drain lobster; remove any hard fiber and flake. Measure 2 tablespoons bacon fat into skillet and sauté lobster until golden brown. Remove crust from toast and butter one side of 4 slices; cover with layer of lobster. Butter one side of 4 more slices of toast and place over lobster, plain side down. On this piece of toast place 2 half slices of bacon, then a slice of tomato. Cover with lettuce. Spread one side of remaining slices of toast with mayonnaise and place mayonnaise side down over lettuce. Insert toothpicks to hold sandwich together and cut in 4 triangles. 4 Sandwiches

CHILLED SALMON

1 8-oz. or 1-lb. can salmon

Chill salmon thoroughly. Drain and remove skin. Arrange salmon on platter or individual serving plates. Garnish with hard-cooked eggs, cucumber wheels, radish roses, watercress, etc. Serve with Cucumber-Chive or Olive-Celery Sauce. 3 to 6 Servings

CUCUMBER-CHIVE SAUCE—Combine ¼ cup heavy cream, whipped, ¼ cup mayonnaise, 1 teaspoon lemon juice, ¼ cup coarsely chopped cucumber, 1½ teaspoons chopped chives or onion, and chill. (Approx. ¾ cup sauce.)

OLIVE-CELERY SAUCE—Combine ½ cup sour cream, ½ cup mayonnaise, 3 tablespoons chopped, canned ripe olives, ¼ cup chopped celery, and chill. (1¼ cups sauce.)

CASSEROLE OF TUNA FISH AND CORN

¾ cup canned, drained whole kernel corn 1 cup soft bread crumbs ½ teaspoon salt dash of pepper ⅛ teaspoon powdered thyme 1 teaspoon minced onion ¼ cup milk 2 tablespoons butter or margarine, melted 2 tablespoons butter or margarine 2 tablespoons flour ½ teaspoon salt 1 cup milk 1 13-oz. can tuna fish, drained

Toss together corn, bread crumbs, ½ teaspoon salt, pepper, thyme, onion, ¼ cup milk and 2 tablespoons melted butter or margarine. Melt 2 tablespoons butter or margarine in a saucepan; add flour and ½ teaspoon salt and blend. Gradually stir in 1 cup milk; cook, stirring constantly, until mixture is smooth and thickened. Flake tuna fish; add to white sauce. Turn into a 1-quart casserole; top with corn-bread mixture. Bake in a moderately hot oven (400°F.) 25 minutes. 5 Servings

CREAMED SALMON DE LUXE

1 7¾-oz. can salmon ¼ cup butter or margarine ¼ cup flour dash of pepper 1¾ cups milk 1 tablespoon chopped anchovies 1 cup drained, canned peas 1 teaspoon chopped parsley 5 slices toast

Drain salmon reserving liquor; remove skin and bones and flake. Melt butter or margarine in a saucepan; add flour and pepper and stir until blended. Combine salmon liquor with milk to make about 2 cups liquid. Gradually stir liquid into butter-flour mixture. Cook, stirring constantly, until smooth and thickened. Add salmon, anchovies, peas and parsley. Heat thoroughly and serve on toast. 5 Servings

CRABMEAT AND MACARONI SALAD

1 7½-oz. can crabmeat 2 cups cooked macaroni (½ 8-oz. package) 2 tablespoons chopped green pepper 1 tablespoon chopped pimiento ¼ cup sliced celery 2 tablespoons sliced radishes 2 teaspoons grated onion ¼ teaspoon salt dash of Tabasco sauce ½ cup mayonnaise or salad dressing 6 lettuce cups

Drain crabmeat; remove hard fiber and flake. Add remaining ingredients, except lettuce, and toss together lightly. Serve in lettuce cups. 6 Servings