Part 1

Choice Recipes and Menus using Canned Foods

A Guide to Common Can Sizes

No. ½ FLAT Approximately 1 cup Used principally for salmon. 7¾ to 8½ oz. No. 8Z TALL Approximately 1 cup Used for some vegetables and fruits, 8 oz. (7¾ fl. oz.) meat and fish products, specialties. No. 300 Approximately 1¾ cups Used principally for meats and 14½ oz. (13½ fl. oz.) specialty items. No. 1 TALL Approximately 2 cups Used principally for salmon, but 1 lb. (15 fl. oz.) some fruits, vegetables and specialties. No. 303 Approximately 2 cups Used for vegetables, fruits and 1 lb. (15 fl. oz.) juices, soups, specialties. No. 2 Approximately 2½ cups Used principally for vegetables, 1 lb. 4 oz. (1 pt. 2 fruits and juices. fl. oz.) No. 2½ Approximately 3½ cups Used mainly for fruits; also for 1 lb. 13 oz. (1 pt. such vegetables as spinach, 10 fl. oz.) tomatoes, sauerkraut, beets and pumpkin. No. 3 CYLINDER Approximately 5¾ cups Used primarily for fruit and 46 oz. (1 qt. 14 vegetable juices. fl. oz.) No. 10 Approximately 12 cups Used for vegetables and fruits. 6 lbs. 9 oz. (3 qts.) Commonly called institutional or restaurant size and is not ordinarily available in retail stores.

Your Canned Foods

The Home Economics Section of the American Can Company has prepared this new recipe book to help you use canned foods in a greater variety of ways.

These recipes have been created in the Canco Testing Kitchen to give you new food dishes that are colorful, easy to prepare and high in nutritive value. Simple enough for successful preparation by beginners, they offer a challenge to the more experienced cook.

The convenient index, “What’s in Your Pantry,” is a successful key to your menu planning with commercially canned foods.

Extensive research of the American Can Company helps the canners and packers to develop the finest canned foods; the Canco Testing Kitchen helps homemakers use these canned foods to the best possible advantage.

Menu Planning For Good Nutrition.

Knowledge of the facts for good nutrition without the application will reap no reward. To produce and maintain good health, daily menus should include:

EGGS

_One each day per person—or at least 3 to 4 a week._

Eggs may be served plain as poached, scrambled, hard-cooked, or in an omelet; in cooking as soufflés, custards, sauces, breads or cakes and salads.

LEAN MEAT, POULTRY OR FISH

_One or more servings daily. (Fresh, Canned or Frozen)_

Different kinds of meat, poultry and fish are necessary for variety of food value and flavor. The many canned meats, poultry and fish available make nutritious meals quick and easy to prepare. Include occasionally on your menus, liver, kidney, salmon, sardines, tuna, herring or mackerel.

FRUITS

_One citrus fruit or juice—or tomato juice. One other fruit. (Canned, Fresh or Frozen)_

Canned juices and fruits also offer an economical variety to the menu and can be included easily and quickly to “pep up” appetites.

VEGETABLES

_Three or more each day. (Canned, Fresh or Frozen.) One green, leafy or yellow vegetable. One other vegetable. One potato._

Canned vegetables offer the necessary variety to your menus. There is no waste to canned vegetables; the entire contents of the can should be used. It is wise to include one raw vegetable each day, especially salad greens.

CEREALS, BREADS, AND FLOUR

_A cereal every day._

_At least 2 servings of whole grain or enriched white bread._

Whole grain, restored or enriched cereals are important in everyday meals; use ready-to-eat or cooked, for breakfast with milk and fruit, in cookies, puddings or in meat and fish loaves. Serve creamed dishes on toast; make bread stuffings and puddings. Use enriched white flour in home-made-breads, gravies and sauces.

SWEETS

_Use molasses, syrups, honey, jellies, jams, desserts and candies in moderation to make the diet palatable but not enough to spoil the appetite for other foods._

MILK

_One quart for each child. One pint for each adult. (Fresh or Evaporated)_

Count one pint of undiluted evaporated milk (a little more than one tall can) or ¼ pound of dry milk—or ⅓ pound of cheese as having about the same food value as one quart of fluid milk. For variety, include milk in your cooked foods, such as soups, creamed or scalloped dishes, ice creams, custards or other milk desserts. For variety, include cheese, buttermilk, malted and chocolate milks in your menus.

FATS

_Two or more tablespoons butter or vitamin-fortified margarine. Count salt pork or bacon as a fat._

However, meals need not be humdrum. Make them interesting, colorful, attractive. Vary the preparation of the foods you use; vary the manner in which you serve them. Include appealing, nutritious recipes. Your family will eat, and at the same time enjoy, the foods which are good for them.

Choice Luncheon or Supper Menus

For dinner menus, add an appropriate fruit or vegetable juice, fish cocktail, hors d’oeuvre or one of the many delicious canned soups. Include milk or milk drinks as well as coffee or tea for the beverage.

Menu #1

Hot Tomato Juice Cocktail—Crackers Crabmeat and Macaroni Salad[1] Asparagus Spears Pear Cobbler[1] Beverage

Menu #2

Sliced Baked Ham Glazed Carrots and Pineapple Chunks[1] Green Beans Assorted Relishes (ripe olives, celery curls, radish roses) Corn Sticks Beverage

Menu #3

Quick Corned Beef Hash Loaf[1] Mustard Sauce Whole Kernel Corn Crispy Cole Slaw Assorted Hot Rolls Peaches in Orange Sauce[1] Beverage

Menu #4

Sliced Tongue Mustard-Horseradish Sauce Tomatoes with Herbs[1] Peas De Luxe[1] Shoestring Potatoes Old-Fashioned Cherry Shortcakes[1] Beverage

Menu #5

Chicken Noodle Casserole[1] Canned Cranberry Sauce Lettuce Roquefort Cheese Dressing Pear-Mint Sundae[1] Beverage

Menu #6

Broiled Sardine Sandwich[1] Broiled or Sliced Tomatoes Spinach Pineapple Cream with Crunch Topping[1] Beverage

Menu #7

Baked Fruited Pork Loaf[1] Baked Spiced Sweet Potatoes[1] Green Bean and Onion Salad[1] Hot Buttered Corn Muffins Beverage

Menu #8

Chilled Salmon (or Tuna Fish) with Olive-Celery Sauce[1] Cucumber Slices Radish Roses Deviled Eggs Scalloped Potatoes Cherry-Citrus Compote[1] Brownies Beverage

Menu #9

Luncheon Meat Chili[1] Bread Sticks Watercress Salad French Dressing with Herbs Applesauce a la Mode[1] Cookies Beverage

Menu #10

Hominy and Vienna Sausage au Gratin Mixed Green Salad Rolls Pineapple Meringue Pie Beverage

[1]_For recipe, see “What’s in your Pantry” index, pages 10 and 11._

Using Commercially Canned Foods

Canned Foods are delicious just as they come from the can. Remember that canned foods are cooked foods. When heating commercially canned vegetables follow these directions:

1. _Drain the liquid into a saucepan._

2. _Boil it quickly to reduce the amount._

3. _Add the vegetable and heat quickly._

4. _Season to the family’s taste and serve._

Instead of reducing the liquid in the can, it may be saved for soups, sauces, gravies or vegetable cocktails. Do _not_ throw it away as it contains valuable nutrients.

Many women like to use canned foods as an ingredient of interesting recipes. The canner has done the first hard work of preparation, so it is easy to add variety to the menu with very little effort.

FACTS TO REMEMBER ABOUT COMMERCIALLY CANNED FOODS

1. Fruits and vegetables used for canning are especially grown for that purpose; picked at just the right point of maturity, sealed in cans and cooked in the briefest possible time after harvesting.

2. Nothing is added to canned fruits except a sugar syrup; and nothing to canned vegetables except water and sometimes a little salt or sugar for seasoning.

3. The canning process does not affect the food value of the starches, sugars, fats and proteins. The canning industry has developed many methods designed to conserve the vitamins and minerals of the fresh raw products. Hence, modern commercially canned foods retain in good degree the food values of the fresh foods used for canning.

4. Canned Food may be safely left in the open can if it is covered and kept in a refrigerator. This you should do with left-over cooked food stored in any type of container.

5. The use of commercially canned foods saves many hours of preparation of raw fruits, vegetables, fish and meats, and also assures no waste.

WHAT’S IN YOUR PANTRY?

_Page_ Vegetables ASPARAGUS Asparagus on Toast 13 Corn and Asparagus Casserole 17 Savory Vegetables 12 Vegetable Juice Cocktails 20 BAKED BEANS Creamy Baked Beans 13 BEETS Beet Relish Salad 13 Chef’s Salad 23 CARROTS Glazed Carrots and Pineapple Chunks 14 CORN Casserole of Tuna Fish and Corn 34 Corn a la King 16 Corn and Asparagus Casserole 17 Corn Chowder 14 Hominy and Vienna Sausage Au Gratin 27 GREEN BEANS Green Bean and Onion Salad 16 Hot Spiced Green Beans 16 Savory Vegetables 12 Vegetable Juice Cocktails 20 HOMINY Hominy and Vienna Sausage Au Gratin 27 KIDNEY BEANS Broiled Kidney Bean Sandwich 17 Frankfurter Salad Bowl 21 Luncheon Meat Chili 22 LIMA BEANS Lima Bean Skillet Meal 14 MUSHROOMS Chicken Noodle Casserole 24 Corn a la King 16 Creamed Mushrooms on Toast 18 Peas De Luxe 19 Spaghetti Skillet Meal 28 Tuna Curry Casserole 28 Creamy Baked Beans 13 PEAS Creamed Peas on Deviled Ham Toast 18 Creamed Salmon De Luxe 34 Peas De Luxe 19 Peas French Style 16 Savory Vegetables 12 Tuna Vegetable Pie 31 Vegetable Juice Cocktails 20 SAUERKRAUT Sauerkraut with Apples 19 SPINACH Poached Egg on Spinach 12 Savory Vegetables 12 Spinach Cheese Casserole 18 SWEET POTATOES Baked Spiced Sweet Potatoes 20 Sweet Potato and Sausage Casserole 25 TOMATOES California Seafood Salad 31 Casserole of Tomatoes and Cabbage 20 Lima Bean Skillet Meal 14 Luncheon Meat Chili 22 Spaghetti Skillet Meal 28 Tomatoes with Herbs 19 Vegetable Juice Cocktails 20 Meat CHICKEN Chicken Noodle Casserole 24 Curried Chicken Soup 23 Spaghetti Skillet Meal 28 CORNED BEEF HASH Hot Corned Beef Hash Sandwiches 22 Quick Corned Beef Hash Loaf 27 DEVILED HAM Creamed Peas on Deviled Ham Toast 18 FRANKFURTERS Frankfurter Salad Bowl 21 Spaghetti Skillet Meal 28 LUNCHEON MEAT Baked Fruited Pork Loaf 25 Breaded Luncheon Meat Slices 24 Chef’s Salad 23 Luncheon Meat Chili 22 Macaroni and Cheese with Luncheon Meat 27 POTTED MEAT Western Pancakes 21 SAUSAGE Hominy and Vienna Sausage Au Gratin 27 Sweet Potato and Sausage Casserole 25 TONGUE Chef’s Salad 23 Tongue Supreme 28 TURKEY Chicken Noodle Casserole 24 Spaghetti Skillet Meal 28 Fish CRABMEAT Crabmeat and Macaroni Salad 34 Seafood Coquilles 32 LOBSTER Lobster Club Sandwich 33 Seafood Coquilles 32 SALMON Chilled Salmon 33 Creamed Salmon De Luxe 34 Salmon Bisque 22 SARDINES Broiled Sardine Sandwich 29 Sardines and Noodles, Polonaise 32 Sardine and Olive Spread 32 SHRIMP Shrimp Rice Casserole 29 TUNA FISH California Seafood Salad 31 Casserole of Tuna Fish and Corn 34 Piquant Tuna Spread 29 Tuna Curry Casserole 28 Tuna Vegetable Pie 31 Fruits and Desserts APPLESAUCE Applesauce a la Mode 35 Applesauce Bread Pudding 42 Applesauce Cake 39 Sweet Potato and Sausage Casserole 25 APRICOTS Apricot Ice Cream 40 Fruit Juice Cocktails 41 CHERRIES Cherry-Citrus Compote 35 Old-Fashioned Cherry Shortcakes 44 CRANBERRY Nectar-Fruit Juice Cocktail 35 FRUIT COCKTAIL Fruit Cocktail Ambrosia 40 Fruit Cocktail Fritters 39 FRUIT NECTAR Nectar-Fruit Juice Cocktail 35 GRAPEFRUIT Grapefruit Surprise Salad 44 ORANGE JUICE Orange Muffins 43 Peaches in Orange Sauce 37 Pear Cobbler 46 PEACHES Fruit Juice Cocktails 41 Peach Almond Ice Cream 40 Peaches in Orange Sauce 37 PEARS Baked Cocoanut Pear 46 Fruit Juice Cocktails 41 Pear Cobbler 46 Pear Mint Ice Cream 40 Pear Sundae, Chocolate Mint Sauce 39 PINEAPPLE Baked Fruited Pork Loaf 25 Glazed Carrots and Pineapple Chunks 14 Nectar-Fruit Juice Cocktail 35 Pineapple Cream, Crunch Topping 41 Pineapple Meringue Cake 45 Pineapple Meringue Pie 43 Pineapple Sauce 45 PLUMS Individual Purple Plum Puddings 37 Plum Sauce 37 PRUNES Baked Fruited Pork Loaf 25 Prune Souffle with Custard Sauce and Toasted Almonds 42 PUMPKIN Pumpkin Cake 36 Miscellaneous CHOCOLATE SYRUP Chocolate Refrigerator Cake 45 Pear Sundae, Chocolate Mint Sauce 39 COCOANUT Baked Cocoanut Pear 46 Fruit Cocktail Ambrosia 40 COFFEE Coffee Milk Shake 40 EVAPORATED MILK Pear Cobbler 46 Shrimp Rice Casserole 29 NUTS Maple Nut Frosting 36 SPAGHETTI Spaghetti Skillet Meal 28

VEGETABLES

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