Part 2

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_

[2]Diced or Shoestring Carrots may be substituted.

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._

MEAT AND FISH

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