Choice Recipes and Menus Using Canned Foods

VEGETABLES

Reading edition

SAVORY VEGETABLES

1 No. 2 can vegetable (green beans, peas, spinach or asparagus, etc.) ½ teaspoon salt butter or margarine chopped chives or parsley

Drain liquid into a saucepan; boil quickly to reduce amount to about ½ to ⅓ cup. Add the vegetable; heat thoroughly. Add salt, butter or margarine and seasonings to suit taste. Garnish and serve. 4 to 5 Servings

Note: Instead of reducing liquid by boiling, it may be saved for soups, sauces, gravies or vegetable cocktails. Do not throw it away as it contains valuable nutrients.

POACHED EGG ON SPINACH

1 No. 2½ can spinach 4 eggs, poached 1 Recipe Savory Sauce

Heat spinach, drain and season with salt, pepper and butter. For each serving use about ½ cup hot spinach; flatten top and arrange poached egg on each spinach mound. Serve with Savory Sauce. 4 Servings

BEET RELISH SALAD

1 No. 2 can sliced beets 1 tablespoon sugar 1 tablespoon minced onion 1 teaspoon salt dash of pepper 2 tablespoons salad oil ¼ cup vinegar 6 lettuce cups ½ cup cottage cheese

Drain beets; reserve ½ cup liquor. Combine with sugar, onion, salt, pepper, oil, vinegar and beet liquor. Cover; marinate overnight in refrigerator. Arrange in lettuce cups. Top each serving with a mound of cottage cheese. Serve with French dressing. 6 Servings

CREAMY BAKED BEANS

1 1-lb. can baked beans in tomato sauce ¼ cup sour cream 1 tablespoon Chili sauce or catsup 1 teaspoon minced onion ¼ cup grated Cheddar cheese (1 oz.)

Combine all ingredients in a 1-quart casserole. Bake in a moderate oven (350°F.) 25 minutes. 3 to 4 Servings

ASPARAGUS ON TOAST

1 No. 2 can asparagus spears 4 slices hot, buttered toast 1 recipe Savory Sauce

Heat asparagus and drain; reserve liquor for soup, gravy or vegetable juice cocktail. Arrange spears on toast. Serve with Savory Sauce. 4 Servings

Note: A thin slice of ham may be placed on the toast before arranging the asparagus, if desired.

SAVORY SAUCE

2 egg yolks 2 teaspoons finely chopped parsley 1 teaspoon grated onion 1 teaspoon sugar ½ teaspoon salt ¼ teaspoon paprika ⅔ cup milk 2 teaspoons lemon juice

Beat egg yolks slightly in top of double boiler. Add parsley, onion, sugar, salt and paprika and blend. Gradually stir in milk. Place over boiling water; keep water in bottom of double boiler below bottom of top section. Cook, stirring constantly, until smooth and thickened. Stir in lemon juice. Serve immediately. ⅔ Cup Sauce

GLAZED CARROTS AND PINEAPPLE CHUNKS ⇒ page 15

1 No. 2 can sliced carrots[2] ½ cup pineapple chunks with ½ cup juice 1 tablespoon cornstarch ¼ teaspoon salt 1 tablespoon butter

Drain carrots and pineapple. Reserve ½ cup carrot liquor and combine with ½ cup pineapple juice; gradually stir into cornstarch and salt in a saucepan. Cook, stirring constantly, until mixture thickens and clears. Add butter and stir until blended. Add carrots and pineapple; combine carefully. Heat thoroughly. 4 Servings

CORN CHOWDER

2 cups diced, raw potatoes ½ cup boiling water ½ teaspoon salt 1 quart milk ¼ pound salt pork, diced ¼ cup finely chopped onion 1 No. 2 can whole kernel corn 2¼ teaspoons salt ⅛ teaspoon pepper

Cook potatoes in boiling salted water in covered 3-quart saucepan until almost done; do not drain. Add milk to potatoes and heat to the boiling point. Brown salt pork in a skillet. Remove pork; add onion to fat and sauté 3 to 5 minutes. Add salt pork, onion and fat, corn and seasonings to potato-milk mixture. Heat slowly to the boiling point. 8 Servings

LIMA BEAN SKILLET MEAL

2 strips bacon 3 tablespoons chopped onion 2 tablespoons chopped green pepper 1 cup chopped celery ½ cup tomato juice ¼ teaspoon salt dash of black pepper 1 tablespoon flour 1 No. 2½ can lima beans 2 cups cooked rice

Dice bacon and sauté. Add onion, green pepper, celery and cook 10 to 12 minutes or until onion is yellow. Add tomato juice, salt and pepper; stir in flour. When mixture is smooth and thickened, add lima beans and simmer 5 minutes. Serve on hot rice. 4 Servings

GREEN BEAN AND ONION SALAD

1 No. 2 can cut green beans, drained 1 thinly sliced medium-sized onion ⅓ cup sliced radishes ¼ cup French dressing 5 lettuce cups

Marinate beans, onion and radishes in French dressing for several hours in refrigerator. Arrange in lettuce cups. 5 Servings

CORN A LA KING

3 strips bacon ½ cup coarsely chopped celery 1 No. 2 can cream style corn ½ cup coarsely chopped canned mushrooms 2 tablespoons cream or top milk ½ teaspoon salt ⅛ teaspoon paprika 6 slices toast

Cut bacon strips in half and sauté. Drain bacon, measuring 2 tablespoons fat into a 1½-quart saucepan; add celery and cook slowly 10 minutes. Add corn, mushrooms, cream or top milk, salt and paprika; heat thoroughly. Serve on toast with ½ strip bacon crumbled over each serving. 6 Servings

HOT SPICED GREEN BEANS

3 slices bacon 3 tablespoons bacon drippings 1 tablespoon chopped onion 3 tablespoons vinegar ¼ to ½ teaspoon salt dash of pepper 1 No. 2 can cut green beans, drained

Sauté bacon in a skillet; remove and break into small pieces. Sauté onion in drippings until tender. Add vinegar and seasonings and blend. Add bacon and green beans; mix together lightly and heat. 4 Servings

PEAS FRENCH STYLE

1 No. 2 can peas 2 tablespoons butter or margarine ¼ cup chopped onion 2 cups finely shredded lettuce ½ teaspoon salt

Drain peas, reserving liquor for soup, gravy or vegetable juice cocktails. Melt butter or margarine in a frying pan; add onion and sauté until soft and golden brown. Add peas, cover and heat slowly over low heat until peas are hot, about 5 minutes. Remove from heat. Add lettuce and salt and toss lightly. Serve immediately. 5 Servings

CORN AND ASPARAGUS CASSEROLE

1 No. 2 can whole kernel corn 1 No. 300 can all green asparagus ½ cup milk 2 tablespoons butter or margarine 2 tablespoons flour ¼ teaspoon celery salt 1 tablespoon chopped parsley

Drain corn and asparagus. Combine vegetable liquors and measure ½ cup; add milk. Melt butter or margarine in a saucepan; add flour and blend. Gradually stir in liquid; cook, stirring constantly, until smooth and thickened. Add celery salt. Spread corn over the bottom of a shallow (10 × 6 × 2-inch) baking dish; arrange asparagus over corn. Pour white sauce over vegetables and sprinkle with parsley. Bake in a moderate oven (350°F.) 20 minutes. 6 to 8 Servings

BROILED KIDNEY BEAN SANDWICH

1 No. 2 can kidney beans 1 tablespoon finely chopped onion 2 tablespoons catsup ¼ teaspoon Worcestershire sauce ½ teaspoon salt dash of pepper 3 hamburger buns, split 6 slices tomato (1 medium-sized) 3 strips bacon

Drain kidney beans and mash. Combine beans, onion, catsup, Worcestershire sauce, seasonings and heat thoroughly. Toast buns; spread with bean mixture; and top with a thin slice of tomato. Cut bacon strips in half and place one piece over each tomato slice. Broil slowly 10 minutes or until bacon is crisp. 6 Servings

CREAMED MUSHROOMS ON TOAST

1 8-oz. can mushroom buttons ¼ cup butter or margarine 2 teaspoons finely chopped onion ¼ cup flour milk ¼ teaspoon salt dash of pepper 1 teaspoon Worcestershire sauce 6 slices toast

Drain mushrooms and reserve liquor. Melt butter or margarine in a saucepan; add onion and cook for one minute. Add flour and blend. Gradually stir in mushroom liquor and enough milk to make 2 cups liquid. Cook, stirring constantly, until smooth and thickened; add seasonings and mushrooms. Heat and serve on toast. 6 Servings

MUSHROOMS IN CHEESE SAUCE—Omit onion and Worcestershire sauce. When sauce has thickened, stir in ½ cup grated, sharp Cheddar cheese, seasonings and mushrooms. Heat and serve on toast.

CREAMED PEAS ON DEVILED HAM TOAST

1 No. 2 can peas milk ¼ cup butter or margarine ¼ cup flour 1 teaspoon salt dash of pepper 2 hard-cooked eggs, sliced 1 2¼-oz. can deviled ham 6 slices toast

Drain peas; combine liquor with sufficient milk to make 2 cups liquid. Melt butter or margarine in a saucepan; add flour and seasonings and stir until blended. Gradually stir in liquid. Cook, stirring constantly, until mixture thickens. Carefully stir in peas and eggs. Spread deviled ham on toast. Pour creamed mixture over toast. 6 Servings

SPINACH CHEESE CASSEROLE

½ lb. processed Cheddar cheese ⅓ cup milk 1 No. 2½ can spinach, well drained 1 cup soft bread crumbs 3 strips bacon

Cut cheese in small pieces and place in top of a double boiler over boiling water and melt. Gradually stir in milk; continue stirring until sauce is smooth. Chop spinach and add to cheese sauce. Turn into a greased 1-quart casserole. Top with bread crumbs, then bacon strips cut in half. Bake in a moderate oven (350°F.) 30 minutes. 6 Servings

SAUERKRAUT WITH APPLES

3 tart cooking apples 1 No. 2½ can sauerkraut 3 tablespoons butter 4 to 6 tablespoons sugar

Peel and core apples; cut in eighths. Alternate layers of kraut and apples in a 2½-quart saucepan. Add water barely to cover, bring to boiling point; then reduce heat, cover and simmer until apples are very tender (20 to 25 minutes). Add butter and sugar and blend, cooking rapidly until almost all liquid has evaporated. 6 Servings

TOMATOES WITH HERBS

1 No. 2 can tomatoes 1 tablespoon butter 2 tablespoons flour or 1 tablespoon cornstarch ½ teaspoon basil or marjoram ½ teaspoon sugar dash of salt dash of pepper

Drain tomatoes. Melt butter in a saucepan, add flour or cornstarch and blend. Gradually stir in tomato juice. Cook, stirring constantly, until smooth and thickened. Add tomatoes, basil or marjoram, sugar, salt and pepper. Simmer 5 minutes. 4 to 5 Servings

PEAS DE LUXE

1 No. 2 can peas 1 cup sliced celery ¼ cup liquor drained from peas ⅔ cup canned, sliced mushrooms 3 tablespoons chopped pimiento 2 tablespoons butter or margarine ¼ teaspoon salt dash of pepper

Drain peas and reserve liquor. Cook celery in pea liquor until almost tender. Add other ingredients. Heat thoroughly. 6 Servings

CASSEROLE OF TOMATOES AND CABBAGE

1 tablespoon butter 2 tablespoons flour 1 No. 2 can tomatoes 1 tablespoon minced onion 1 teaspoon sugar 1 teaspoon salt ⅛ teaspoon pepper 4 cups finely shredded green cabbage 1 cup ½-inch bread cubes ¼ cup grated Cheddar cheese (1 oz.)

Melt butter in a saucepan; add flour and blend. Gradually add tomatoes, stirring until smooth. Add onion, sugar, salt and pepper. Cook, stirring constantly, until mixture is smooth and thickened. Place 2 cups of cabbage in the bottom of a 1½-quart casserole, pour half the tomato mixture over cabbage; cover with remaining cabbage and pour over remaining tomato mixture. Cover and bake in a moderately hot oven (400°F.) 30 minutes. Remove cover and top vegetables with bread cubes and sprinkle with cheese; bake 15 minutes longer or until cheese melts and cubes are a golden brown. 5 to 6 Servings

BAKED SPICED SWEET POTATOES

1 No. 2½ can sweet potatoes in syrup 2 teaspoons butter 1 tablespoon brown sugar ¼ teaspoon cinnamon ¼ teaspoon salt

Drain sweet potatoes, reserving ¼ cup syrup. Arrange potatoes in a shallow (8½ × 4½ × 2-inch) baking dish and dot with butter. Combine brown sugar, cinnamon and salt and sprinkle over potatoes. Pour syrup over all. Bake in a moderate oven (350°F.) 30 minutes. If a heavier glaze on the potatoes is desired, they may be basted several times during the baking period with the syrup in the pan. 5 Servings

VEGETABLE JUICE COCKTAILS

¾ to 1 cup juice drained from either peas, beans or asparagus 2 cups canned tomato juice 3 to 4 sprigs of celery leaves ½ teaspoon salt dash of pepper ⅛ teaspoon minced onion 2 teaspoons lemon juice 2 drops Worcestershire sauce

Mix together vegetable juices; add celery leaves; cover tightly and chill for an hour. Remove celery leaves; add remaining ingredients. Serve thoroughly chilled. 5 Servings

Note: If 1 cup of Asparagus Juice is used, mix with 2½ cups Tomato Juice.

Notes in this chapter

Note 1 · Diced or Shoestring Carrots may be substituted.