Kitchen Tested Recipes from Canned Foods

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.
1 No. 1 can Condensed Tomato Soup 1 No. 1 can Condensed Green Pea Soup 2⅔ cups Milk 1 cup ½-inch Bread Cubes 2 tablespoons Margarine or Butter
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
2 slices Bacon or Salt Pork 1 medium-sized Onion, sliced 2 tablespoons Green Pepper 1 No. 2½ can Tomatoes 1 No. 2 can Cream Style Corn 1 teaspoon Salt ¼ teaspoon Thyme Dash of Pepper
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
3 medium-sized Potatoes (1½ cups cubed) 4 tablespoons Fat ⅓ cup chopped Onions 2 tablespoons Green Pepper 1 No. 2 can Tomato Juice 1 cup Water 1 teaspoon Salt ⅛ teaspoon Pepper Dash of Thyme 1 7-oz. can Fish Flakes
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
2 tablespoons plain Gelatin ½ cup Cold Water ½ teaspoon Salt Dash of Pepper ¼ teaspoon Worcestershire Sauce 1 Bay Leaf 1 No. 2 can Tomato Juice 2 tablespoons Lemon Juice 1 7-oz. can Salmon 1 tablespoon chopped Onion ½ cup chopped Celery 2 hard cooked Eggs