Choice Recipes and Menus Using Canned Foods

About this eBook

Credits

Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at www.pgdp.net

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking (Canned foods)

Category

Text

Project Gutenberg

eBook-No. 66069

Release Date

August 15, 2021

Copyright

Public domain in the USA.

Contents

1. 1.Choice Recipes and Menus using Canned Foods
2. 2.A Guide to Common Can Sizes
3. 3.Your Canned Foods
4. 4.Menu Planning For Good Nutrition. — EGGS — LEAN MEAT, POULTRY OR FISH — FRUITS — VEGETABLES — CEREALS, BREADS, AND FLOUR — SWEETS — MILK — FATS
5. 5.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
6. 6.Using Commercially Canned Foods
7. 7.FACTS TO REMEMBER ABOUT COMMERCIALLY CANNED FOODS
8. 8.WHAT’S IN YOUR PANTRY?
9. 9.VEGETABLES — SAVORY VEGETABLES — POACHED EGG ON SPINACH — BEET RELISH SALAD — CREAMY BAKED BEANS — ASPARAGUS ON TOAST — SAVORY SAUCE — GLAZED CARROTS AND PINEAPPLE CHUNKS ⇒ page 15 — 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
10. 10.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 — QUICK CORNED BEEF HASH LOAF ⇒ page 26 — 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 — CALIFORNIA SEAFOOD SALAD ⇒ page 30 — ASPIC — SALAD — 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
11. 11.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 — PEAR SUNDAE WITH CHOCOLATE MINT SAUCE ⇒ page 38 — FRUIT COCKTAIL FRITTERS — APPLESAUCE CAKE — APRICOT ICE CREAM — VARIATIONS: — COFFEE MILK SHAKE — FRUIT COCKTAIL AMBROSIA — FRUIT JUICE COCKTAILS — PINEAPPLE CREAM WITH CRUNCH TOPPING — CRUNCH TOPPING: — PRUNE SOUFFLE WITH CUSTARD SAUCE AND TOASTED ALMONDS — SOUFFLE: — SAUCE: — 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
12. 12.The Can Opener — Requirements for a Good Can Opener
13. 13.Transcriber’s Notes

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