Kitchen Tested Recipes from Canned Foods, by American Can Company

A Guide to Common Can Sizes
No. ¼ FLAT CAN	4¾ oz. approximately ½ cup	Used for various meat spreads, such as ham, tongue and liver.
No. ½ FLAT CAN	7¾ oz.-8½ oz. approximately 1 cup	Used principally for salmon.
No. 1 TALL CAN	12 to 16 oz. approximately 2 cups	Used for salmon, fruit cocktail and fruits for salad.
No. 2 CAN	1 lb. 2 oz. to 1 lb. 8 oz. approximately 2½ cups	Used primarily for vegetables, fruits and juices.
No. 2½ CAN	1 lb. 10 oz. to 2 lbs. 3 oz. approximately 3½ cups	Used mainly for fruits. Spinach, tomatoes, sauerkraut, beets and pumpkin are also packed in it.
No. 3 CYLINDER CAN	1 qt. 14 fluid oz. approximately 5¾ cups	Used primarily for fruit and vegetable juices and contains 46 or 47 ounces.
No. 10 CAN	6 lbs. to 8 lbs. approximately 13 cups	Used for vegetables and fruits. Commonly called institutional or restaurant size and is not ordinarily available in retail stores.

Preparing attractive, nutritious meals for the family is an aim in every home.

To those who know the economy, convenience, and nutritive value of commercially canned foods, this booklet of recently created and developed recipes from the Canco Testing Kitchen will be a source for new appetizing dishes. To the many who are establishing new homes and planning and preparing meals for the first time, this booklet will provide the needed recipes for the daily menus, whether they be simple or elaborate.

The use of commercially canned foods saves many hours in the preparation of fruits, vegetable, fish and meats, and also assures no waste.

PURÉE MONGOLE

Mix soups together in saucepan; add milk, stirring until well blended. Heat thoroughly. Sauté bread cubes in fat until delicately browned; serve as garnish. Thinly sliced celery may also be used as garnish. 4 to 6 Servings

CORN AND TOMATO CHOWDER

Cut bacon into ½-inch slices. Sauté bacon, onions and green pepper in large saucepan. Add tomatoes; mix well. Add corn; season with salt, thyme and pepper. Cover; simmer for 20 minutes. 6 to 8 Servings

FISH TOMATO STEW

Pare and cube potatoes; sauté with onions in fat until lightly browned. Add green pepper, tomato juice, water, salt, pepper and thyme. Cook until potatoes are tender. Add fish flakes. Simmer for 5 minutes. 4 Servings

JELLIED SALMON MOLD

Soften gelatin in cold water. Add salt, pepper, Worcestershire sauce and bay leaf to tomato juice; heat to boiling point. Remove bay leaf; add lemon juice. Pour hot seasoned tomato juice over gelatin. Stir until dissolved. Chill gelatin mixture until slightly thickened. Flake salmon, mix with onion, celery and chopped eggs. Fold mixture into thickened gelatin. Rinse 8-inch ring mold or individual molds in cold water; pour in gelatin mixture. Chill until firm. Unmold on platter; garnish with crisp lettuce and watercress. 6 to 8 Servings

BAKED SALMON WITH DRESSING

Drain salmon, reserving 2 tablespoons liquor; break into large pieces. Place in bottom of medium-sized shallow casserole; add salmon liquor. Mix together remaining ingredients; spread over salmon. Bake in a moderately hot oven at 400°F for about 20 minutes. Garnish with parsley. 4 to 5 Servings

LOBSTER BISQUE

Drain lobster; cut in small pieces. Melt butter in top of double boiler; add lobster; cook 3 minutes. Add milk, salt, and pepper. Heat almost to boiling. Cover; place over hot water; let stand 30 minutes before serving to develop best flavor. Sprinkle with paprika. Makes 5 cups

CREOLE FISH PIE

Sauté onions and green pepper in butter or margarine for about 10 minutes, until soft. Stir in flour and salt, add tomatoes; cook for 10 minutes, stirring constantly. Drain fish; break into large pieces, and place in bottom of greased shallow casserole. Cover with tomato mixture. Sprinkle with corn flake crumbs or buttered bread crumbs; garnish top with several of the cooked onion rings and pepper strips. Bake in a moderate oven 350°F for 15 to 20 minutes until browned. 3 to 4 Servings

SOUTHERN SHRIMP

Clean shrimp (if wet pack, omit salt from recipe). Cook rice in boiling, salted water until tender; drain and rinse in cold water. Add rice, salt, poultry seasoning, celery salt and pepper to mushroom broth and milk in saucepan; heat to boiling. Add shrimp; heat thoroughly. Serve in pastry shells, or over toast. Garnish with parsley. 5 to 6 Servings

TUNA AND APPLE SALAD

Flake tuna fish in a mixing bowl. Core and cut apples in ½-inch cubes to make 1 cup; add to fish; add celery, salad dressing thinned with lemon juice, salt and pepper. Mix lightly with a fork. Serve on crisp lettuce. 4 Servings

DEVILED SARDINES

Drain sardines; cut in ¾-inch pieces. Make white sauce of 1½ tablespoons butter or margarine, flour, seasonings and milk; remove clove and bay leaf. Add celery and fold in eggs and sardines. Spread in a shallow baking dish. Cover with crumbs buttered with remaining butter or margarine. Bake in moderate oven 375°F for 15 minutes until top is browned. 4 Servings

SAVORY VEGETABLES

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

BROILED CORN

Drain corn; place in bottom of greased shallow baking dish; add ¼ cup corn liquor, salt and pepper. Spread chili sauce over top. Cut bacon into ¼-inch pieces and garnish. Place in a moderate broiler 375°F for 15 to 20 minutes until bacon is crisp. 6 Servings

CARROT AND RICE CROQUETTES

Drain carrots, reserving liquor for soup. Cook rice in boiling salted water until tender; drain and rinse with cold water. Mash carrots and mix with rice. Melt butter or margarine in a saucepan; add flour, curry powder, salt, pepper and onion; blend thoroughly; slowly add milk. Continue cooking, stirring constantly until thick. Mix sauce thoroughly into carrot mixture. Chill for at least 20 minutes. Shape mixture for croquettes, using 1 heaping tablespoon for each. Beat egg slightly; add two tablespoons water. Dip croquettes into bread crumbs, then into egg and again into crumbs. Chill until ready to fry. Fry in small amount of hot fat in skillet until nicely browned. Serve with white parsley sauce. 10 Croquettes—5 Servings

CREOLE HAMBURGER AND BEAN PIE

Melt fat in saucepan; sauté onions, pepper and meat. Add tomato paste, tomatoes and ¼ cup bean liquor. Add salt, garlic powder or garlic clove, thyme, celery seed and pepper; simmer for 20 minutes. Remove garlic clove; add drained beans; pour into 1½-quart casserole dish. Make biscuit dough; drop by large spoonfuls over top of mixture. Bake in a hot oven 425°F for about 20 minutes until biscuits are done. One 4-oz. can of sliced mushrooms may be drained and added to this recipe, if desired. 6 Servings

ASPARAGUS CROQUETTES

Drain asparagus, reserving liquor for soup. Add water, salt, pepper and celery salt to egg; beat slightly. Roll asparagus in bread crumbs; dip into beaten egg; re-roll in bread crumbs. Sauté breaded asparagus in a skillet of hot fat until golden brown, turning occasionally. Serve with a cheese sauce or chili sauce. 4 to 5 Servings

CHEESE SAUCE

Melt butter or margarine in a saucepan. Add flour, salt and pepper; blend thoroughly. Add milk slowly. Continue cooking, stirring constantly until sauce has thickened. Sprinkle cheese in slowly, stirring constantly until melted and well blended. Approximately 1¾ cups of Sauce

BEAN STEW

Drain beans, reserving liquor. Add enough water to liquor to make a cup. Pour into saucepan. Add celery, tomatoes, green pepper, onion, salt, mustard, Worcestershire sauce and thyme to liquor. Simmer in a covered saucepan for 20 minutes, until celery and green peppers are tender. Add kidney beans and reheat. Thicken if desired, by adding ½ teaspoon of flour dissolved in 2 tablespoons of cold water and simmer for 5 minutes longer. Serve with cooked rice or macaroni and a green salad. 5 Servings

SWEET POTATO SCONES

Sift together flour, baking powder, salt and brown sugar. Add mashed sweet potatoes, mix well. Cut in shortening with pastry blender or two knives until consistency of coarse cornmeal. Add beaten egg, milk and orange rind; stir quickly until well mixed. Turn on lightly floured board and knead lightly. Press or roll until 1 inch thick; cut in diamond shapes. Place on a greased cookie sheet. Bake in a hot oven 425°F for 20 minutes. Serve with salad, creamed chicken or ham. 10 Scones

BAKED SPINACH AND CORN

Place drained spinach in greased baking dish. Sprinkle vinegar over spinach. Melt butter or margarine in a saucepan; sauté onions; add corn, salt, and pepper; stir well; pour over spinach. Place bacon on top; brown in a hot oven 425°F for 25 minutes. 6 Servings

SPINACH

Drain spinach, chop slightly. Add mustard, sugar, salt, butter or margarine and vinegar to liquor; boil rapidly in a saucepan to about ¼ cup. Add spinach; heat thoroughly. Garnish with chopped or sliced egg. 6 Servings

PORK CHOPS CREOLE

Dredge pork chops in flour seasoned with one half of the salt, pepper, garlic salt and thyme. Brown chops in a little fat. Place chops in bottom of casserole dish; top with slices of onion and rice. Season tomatoes with remaining salt, pepper, garlic salt and thyme. Pour tomatoes over rice and chops. Bake, covered, in a moderate oven 350°F for one-half hour. Remove cover and continue to bake another half hour, basting occasionally. 4 Servings

JULIENNE BEETS WITH HORSERADISH SAUCE

Drain beets, reserving liquor; add vinegar and water to liquor to make 1 cup. Melt butter or margarine in a saucepan; add salt and flour; blend thoroughly. Add evaporated milk; then add beet liquor slowly. Continue to cook, stirring constantly until sauce thickens. Add horseradish and beets. Heat thoroughly, stirring occasionally. 5 to 6 Servings

ASPARAGUS LUNCHEON ROLLS

Drain asparagus, reserving liquor for soup or vegetable cocktail. Remove crusts from bread; brush both sides with melted butter or margarine. Roll slices of bread tightly around 2 to 3 spears of asparagus, starting at one corner and rolling diagonally. Fasten ends with toothpicks. Place on greased baking sheet; sprinkle with cheese. Bake in a hot oven 450°F for 10 minutes until toast is browned. Serve as a hot sandwich with salad. 4 to 5 Servings

FRUIT DESSERT ROLLS

Drain fruit; add water to juice to make 1 cup. Pour sugar and juice into a saucepan; boil for 10 minutes. Sift flour, baking powder and salt into a mixing bowl; cut in shortening. Gradually add milk until flour sticks together but is rather dry. Roll biscuit dough into a narrow oblong piece about ¼-inch thick. Spread fruit over dough; dot with butter or margarine. Mix together brown sugar, cinnamon and nutmeg; sprinkle over fruit; then sprinkle with lemon juice and lemon rind. Roll as for jelly roll. Cut into 1½-inch slices. Place rolls into a greased oblong baking dish. Pour in hot syrup. Bake immediately in a hot oven 450°F for 25 minutes. Serve plain, with cream or with hard sauce. 6 Servings

SPICED FRUITS

Drain fruit juice into saucepan; add spices and lemon juice or vinegar. Boil juice until reduced to about ½ the amount. Add fruits; heat thoroughly. Serve hot or cold as a relish with meats or chicken. Makes 3 cups

GOLDEN FRUIT PUNCH

Pour boiling water over tea; allow it to steep for 3 minutes. Strain and dissolve sugar in tea; cool. Add chilled lemon, orange, grapefruit, pineapple juices. Add coarsely crushed ice. Garnish with mint, pineapple sticks and cherries; or curls of lemon and orange rind; or with orange, banana, strawberry slices. Approximately 30 (6-oz.) servings—45 (½ cup) servings

CRANBERRY AND RAISIN PIE

Cook raisins in boiling water for 10 to 15 minutes. Drain and add water to raisin liquor to make 1 cup. Mix sugar and cornstarch together in a saucepan. Slowly add liquor; cook 10 to 15 minutes, stirring constantly until clear and thick. Add lemon juice, raisins and cranberry sauce; blend thoroughly. Pour mixture into pastry shell; place strips of pastry over top, lattice fashion. Bake in a hot oven 425°F for 40 minutes. 6 Servings

FRUIT CUSTARD

Chill fruit. Scald milk and salt in top of double boiler. Beat yolks until light and creamy. Add ¼ cup sugar and flour. Stir some hot milk into egg mixture. Stir mixture into remaining milk in double boiler; continue stirring over hot water until custard thickens and coats spoon. Remove; add vanilla and chill. Drain fruit; place in serving dish. To make meringue beat egg whites until stiff; then gradually beat in sugar. Drop by heaping tablespoons into a skillet of hot water for 3 to 4 minutes. Remove carefully with slotted spoon and drain well; place over fruit. Pour in chilled custard. Garnishes of slivered almonds or chocolate bar may be used if desired. 6 Servings

SOFT CUSTARD SAUCE (For use on Pumpkin Whip ) ⇒

Combine egg yolks, sugar and salt in top of double boiler. Slowly add milk and stir until sugar is dissolved. Cook over hot water, stirring constantly, until custard coats spoon; remove from heat; cool quickly by setting pan in cold water. Add vanilla. Approximately 1¼ cups Sauce

PUMPKIN WHIP

Mix pumpkin thoroughly with ¼ teaspoon salt, nutmeg and cinnamon. Beat egg whites and ¼ teaspoon of salt until stiff; gradually add sugar, beating thoroughly after each addition. Fold in spiced pumpkin. Chill thoroughly. Serve in sherbet glasses with chilled Soft Custard Sauce. Lady fingers or sponge cake and candied fruits are desirable garnishes. 4 Servings

Home Economics Section
American Can Company
230 PARK AVENUE, NEW YORK 17, N. Y.

Transcriber’s Notes

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The Project Gutenberg eBook of Kitchen Tested Recipes from Canned Foods

KITCHEN
Tested Recipes
FROM CANNED FOODS