Choice Recipes and Menus Using 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.
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.
Knowledge of the facts for good nutrition without the application will reap no reward. To produce and maintain good health, daily menus should include:
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.
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.
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.
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.
American Can Company. Home Economics Department
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A Guide to Common Can Sizes
Your Canned Foods
Menu Planning For Good Nutrition.
EGGS
LEAN MEAT, POULTRY OR FISH
FRUITS
VEGETABLES
CEREALS, BREADS, AND FLOUR
SWEETS
MILK
FATS
Choice Luncheon or Supper Menus
Menu #1
Menu #2
Menu #3
Menu #4
Menu #5
Menu #6
Menu #7
Menu #8
Menu #9
Menu #10
Using Commercially Canned Foods
FACTS TO REMEMBER ABOUT COMMERCIALLY CANNED FOODS
WHAT’S IN YOUR PANTRY?
VEGETABLES
SAVORY VEGETABLES
POACHED EGG ON SPINACH
BEET RELISH SALAD
CREAMY BAKED BEANS
ASPARAGUS ON TOAST
SAVORY SAUCE
CORN CHOWDER
LIMA BEAN SKILLET MEAL
GREEN BEAN AND ONION SALAD
CORN A LA KING
HOT SPICED GREEN BEANS
PEAS FRENCH STYLE
CORN AND ASPARAGUS CASSEROLE
BROILED KIDNEY BEAN SANDWICH
CREAMED MUSHROOMS ON TOAST
CREAMED PEAS ON DEVILED HAM TOAST
SPINACH CHEESE CASSEROLE
SAUERKRAUT WITH APPLES
TOMATOES WITH HERBS
PEAS DE LUXE
CASSEROLE OF TOMATOES AND CABBAGE
BAKED SPICED SWEET POTATOES
VEGETABLE JUICE COCKTAILS
MEAT AND FISH
WESTERN PANCAKES
FRANKFURTER SALAD BOWL
LUNCHEON MEAT CHILI
HOT CORNED BEEF HASH SANDWICHES
SALMON BISQUE
CURRIED CHICKEN SOUP
CHEF’S SALAD
BREADED LUNCHEON MEAT SLICES
CHICKEN NOODLE CASSEROLE
SWEET POTATO AND SAUSAGE CASSEROLE
BAKED FRUITED PORK LOAF
MACARONI AND CHEESE WITH LUNCHEON MEAT
HOMINY AND VIENNA SAUSAGE AU GRATIN
TONGUE SUPREME
SPAGHETTI SKILLET MEAL
TUNA CURRY CASSEROLE
SHRIMP RICE CASSEROLE
BROILED SARDINE SANDWICH
PIQUANT TUNA SPREAD
TUNA VEGETABLE PIE
SEAFOOD COQUILLES
SARDINE AND OLIVE SPREAD
SARDINES AND NOODLES, POLONAISE
LOBSTER CLUB SANDWICH
CHILLED SALMON
CASSEROLE OF TUNA FISH AND CORN
CREAMED SALMON DE LUXE
CRABMEAT AND MACARONI SALAD
FRUITS AND DESSERTS
APPLESAUCE A LA MODE
CHERRY-CITRUS COMPOTE
NECTAR-FRUIT JUICE COCKTAIL
PUMPKIN CAKE
MAPLE NUT FROSTING
INDIVIDUAL PURPLE PLUM PUDDINGS
PLUM SAUCE
PEACHES IN ORANGE SAUCE
FRUIT COCKTAIL FRITTERS
APPLESAUCE CAKE
APRICOT ICE CREAM
COFFEE MILK SHAKE
FRUIT COCKTAIL AMBROSIA
FRUIT JUICE COCKTAILS
PINEAPPLE CREAM WITH CRUNCH TOPPING
PRUNE SOUFFLE WITH CUSTARD SAUCE AND TOASTED ALMONDS
APPLESAUCE BREAD PUDDING
ORANGE MUFFINS
PINEAPPLE MERINGUE PIE
OLD-FASHIONED CHERRY SHORTCAKES
GRAPEFRUIT SURPRISE SALAD
CHOCOLATE REFRIGERATOR CAKE
PINEAPPLE MERINGUE CAKE
PINEAPPLE SAUCE
BAKED COCOANUT PEAR
CINNAMON SAUCE
PEAR COBBLER
The Can Opener
Requirements for a Good Can Opener
Transcriber’s Notes
