25 chapters
11 minute read
Selected Chapters
25 chapters
Take a Can of Salmon
Take a Can of Salmon
S almon has been nourishing the human race and delighting the human palate since prehistoric times. Today, thanks to modern canning methods, it is becoming known more widely than ever as a cosmopolitan food fish. Its delicious flavor and the convenience of the easy-to-store, easy-to-use can are two good reasons for cooking and serving salmon frequently. But there are even better reasons. The protein in salmon is a complete protein, in the same food group as meat and poultry, cheese and eggs. Whe
1 minute read
Read Chapter
Read Chapter
SALMON APPETIZERS AND DIPS (RECIPES ON PAGE 16)
SALMON APPETIZERS AND DIPS (RECIPES ON PAGE 16)
The canned salmon that comes to your table was caught in the waters of Alaska, Puget Sound or the Columbia River of the Pacific Northwest. It is a popular food all over the United States, partly because it is so easily adaptable to regional tastes and fits in so well with every local culinary tradition. In this booklet we have suggested a number of recipes of regional interest—yet all of them will fit in with your own meal planning wherever you live. First, look at these dishes ... smart for a l
36 minute read
Read Chapter
Read Chapter
ASPIC
ASPIC
Soften gelatine in cold water for 5 minutes. Dissolve bouillon cube in boiling water. Add hot bouillon to gelatine and stir until dissolved. Pour into a 1½-quart mold; chill until firm....
9 minute read
Read Chapter
Read Chapter
MOUSSE
MOUSSE
Drain salmon, reserving liquid. Add mayonnaise, parsley, lemon juice, onion, horse-radish, salt, and pepper. Mix well. Soften gelatine in salmon liquid for 5 minutes. Stir over hot water until dissolved. Add to salmon mixture and blend thoroughly; an electric mixer or blender may be used. Whip cream; fold into salmon mixture. Place over congealed aspic; chill until firm. Unmold on salad plate. Garnish with salad greens and hard-cooked egg. Serves 6....
20 minute read
Read Chapter
Read Chapter
SALMON CHOWDER
SALMON CHOWDER
Drain salmon, reserving liquid. Break salmon into large pieces. Dissolve bouillon cube in boiling water. Cook onion, green pepper, and garlic in butter until tender. Combine all ingredients and cook for 15 minutes or until vegetables are tender. Remove bay leaf. Serves 6. New Orleans flavor in your own kitchen Drain salmon, reserving liquid. Flake salmon. Cook onion in butter until tender. Blend in flour and seasonings. Add salmon liquid gradually and cook until thick, stirring constantly. Stir
57 minute read
Read Chapter
Read Chapter
CREPES
CREPES
Sift dry ingredients together. Combine egg and milk. Add gradually to flour and salt; stir only until batter is smooth. Drop 2 tablespoons of batter onto a hot greased griddle or frying pan. Fry about 2 minutes or until crepe is browned on the underside, turn, and fry until the bottom is browned. Makes 12 crepes. Hearty dishes from Chicago...
18 minute read
Read Chapter
Read Chapter
SALMON CURRY
SALMON CURRY
Drain salmon, reserving liquid. Break salmon into large pieces. Cook onion in butter until tender. Blend in flour and seasonings. Add salmon liquid gradually and cook until thick, stirring constantly. Add salmon; heat. Serve over rice with any of the following curry condiments. Serves 6. Curry condiments: chopped hard-cooked egg whites; shredded toasted coconut; chopped nuts; chopped green pepper; chopped tomatoes; fried noodles; chopped onions; crystallized ginger; sieved hard-cooked egg yolks.
21 minute read
Read Chapter
Read Chapter
SALMON RICE WITH KEBABS
SALMON RICE WITH KEBABS
Drain salmon. Break salmon into large pieces. Cook onion in butter until tender. Add water and consommé; bring to a boil. Place rice, salmon, and consommé mixture in a well-greased, 2-quart casserole. Stir. Bake, covered, in a moderate oven, 350°F., for 35 minutes or until rice is tender. While rice is baking, wash mushrooms, green peppers, and tomatoes. Cut tomatoes and green peppers into sixths. Remove stems from mushrooms. Alternate tomatoes, mushrooms, and green peppers on 6 skewers, 7 inche
37 minute read
Read Chapter
Read Chapter
SALMON BROCCOLI PIE
SALMON BROCCOLI PIE
Drain salmon, reserving liquid. Break salmon into large pieces. Melt butter; blend in flour and seasonings. Add salmon liquid gradually and cook until thick and smooth, stirring constantly. Add mushrooms, parsley, and salmon. Spread broccoli in a 9-inch pie pan. Pour salmon mixture over broccoli. Prepare pastry mix as directed. Roll dough to form a 10-inch circle. Place dough over salmon mixture. Double edge of pastry over and pinch with fingers to make an upright rim. Cut top to allow steam to
32 minute read
Read Chapter
Read Chapter
SALMON CASSOULET
SALMON CASSOULET
Drain salmon, reserving liquid. Flake salmon. Cook macaroni as directed on the package. Drain. Cook green pepper and garlic in butter until tender. Blend in flour and seasonings. Add salmon liquid gradually and cook until thick, stirring constantly. Add cheese and continue cooking until cheese melts, stirring constantly. Arrange half of the macaroni, lima beans, salmon, and sauce in layers in a well-greased, 2-quart casserole. Repeat layers. Bake, in a moderate oven, 350°F, for 25 to 30 minutes.
23 minute read
Read Chapter
Read Chapter
SALMON FLORENTINE
SALMON FLORENTINE
Drain salmon, reserving liquid. Mash salmon. Chop spinach. Season with butter, pepper, and nutmeg. Spread seasoned spinach in a well-greased, round baking dish, 8 × 2 inches. Cook onion and garlic in butter until tender. Blend in flour and salt. Add salmon liquid gradually and cook until thick, stirring constantly. Add sherry and salmon. Blend thoroughly. An electric mixer or blender may be used. Place over spinach. Sprinkle with cheese. Bake in a moderate oven, 350°F., for 20 to 25 minutes. Gar
26 minute read
Read Chapter
Read Chapter
SALMON BURGERS
SALMON BURGERS
Drain salmon, reserving liquid. Flake salmon. Cook onion in butter until tender. Add salmon liquid, crumbs, egg, parsley, mustard, salt, and salmon. Mix well. Shape into 6 cakes and roll in crumbs. Place cakes in a heavy frying pan which contains about ⅛ inch of fat, hot but not smoking. Fry at moderate heat. When cakes are brown on one side, turn carefully and brown the other side. Cooking time approximately 5 to 8 minutes. Drain on absorbent paper. Place cakes in buns. Serve with lemon wedges.
37 minute read
Read Chapter
Read Chapter
VINAIGRETTE DRESSING
VINAIGRETTE DRESSING
Combine salt, cayenne pepper, and paprika. Add vinegar and oil slowly, beating thoroughly. Add pimiento, sweet pickle, and green pepper. Serves 6. Drain and flake salmon. Shred lettuce and place in a shallow salad bowl. Arrange salmon over the lettuce. Around the edge place the tomatoes. Serve with Louis dressing and hard-cooked egg yolk. Serves 6....
16 minute read
Read Chapter
Read Chapter
LOUIS DRESSING
LOUIS DRESSING
Combine all ingredients and chill. Serves 6. Salmon salads delight smart San Francisco—try one tonight...
5 minute read
Read Chapter
Read Chapter
SALMON SOUFFLÉ
SALMON SOUFFLÉ
Drain and flake salmon. Melt butter; blend in flour and seasonings. Add milk gradually and cook until thick and smooth, stirring constantly. Stir a little of the hot sauce into egg yolk; add to remaining sauce, stirring constantly. Add parsley and salmon. Beat egg whites until stiff. Fold salmon mixture into egg white. Pour into a well-greased, 2-quart casserole. Bake in a moderate oven, 350°F., for 45 minutes or until soufflé is firm in the center. Serves 6....
23 minute read
Read Chapter
Read Chapter
SALMON SOUTHERN CORNBREAD
SALMON SOUTHERN CORNBREAD
Drain salmon, reserving liquid. Flake salmon. Sift together flour, cornmeal, baking powder, sugar, and salt. Combine egg, salmon liquid, and butter. Add to dry ingredients and mix just enough to moisten. Stir in salmon. Place in a well-greased baking dish, 8 × 8 × 2 inches. Bake in a hot oven, 425°F., for 25 to 30 minutes. Serves 6. Miami’s sun inspired this golden corn bread...
20 minute read
Read Chapter
Read Chapter
SALMON BUFFET (FRONT COVER)
SALMON BUFFET (FRONT COVER)
Drain salmon, being careful not to break cylindrical shape. Separate and wash endive. Arrange on a serving platter. Place the 3 salmon cylinders in a row in the center of the platter. Garnish salmon with lemon slices and capers. Arrange remaining ingredients around salmon. Serves 6....
14 minute read
Read Chapter
Read Chapter
SALMON SALAD (INSIDE FRONT COVER)
SALMON SALAD (INSIDE FRONT COVER)
Drain salmon. Break salmon into large pieces. Separate lettuce and watercress. Wash. Line salad bowl with lettuce. Place ¾ of the salmon in the bowl. Place watercress on top of salmon. Sprinkle with remaining salmon. Cut hard-cooked egg almost through lengthwise into sixths. Place in center of watercress and spread open. Serve with salad oil and vinegar. Serves 6....
18 minute read
Read Chapter
Read Chapter
SALMON SOUR CREAM DIP
SALMON SOUR CREAM DIP
Drain and mash salmon. Blend in salt, tabasco, and onion. Fold in sour cream. Chill. Garnish with caviar. Serve with crackers. Makes about 1 pint of dip....
8 minute read
Read Chapter
Read Chapter
SALMON APPETIZER
SALMON APPETIZER
Drain salmon, being careful not to break cylindrical shape. Separate and wash endive. Arrange in a serving dish. Place the salmon cylinder in the center of the dish. Moisten with lemon juice and sprinkle with pepper. Garnish with onion rings and capers. Serves 6....
12 minute read
Read Chapter
Read Chapter
SALMON AVOCADO SPREAD
SALMON AVOCADO SPREAD
Drain and flake salmon. Peel avocado and remove seed. Grate avocado using a medium grater. Combine all ingredients. Toss lightly. Serve with crackers. Makes about 1 pint of spread....
8 minute read
Read Chapter
Read Chapter
SALMON CURRIED EGGS
SALMON CURRIED EGGS
Drain and mash salmon. Add mayonnaise, chili sauce, pimiento, green pepper, onion, and curry powder. Blend. Chill. Cut eggs in half lengthwise and remove yolks. Place salmon mixture in egg whites. Garnish with parsley. Makes 36 canapes. Use egg yolks in other appetizers....
11 minute read
Read Chapter
Read Chapter
SALMON TART (BACK COVER)
SALMON TART (BACK COVER)
Drain salmon, reserving liquid. Flake salmon. Prepare pastry mix as directed. Roll and line a 9-inch pie pan. Spread salmon in pie shell. Cook onion in butter until tender. Sprinkle parsley and onion over salmon. Combine eggs, salmon liquid, and salt. Pour over salmon. Bake in a moderate oven, 350°F., for 35 to 45 minutes or until pie is firm in the center. Serves 6....
19 minute read
Read Chapter
Read Chapter
SALMON TETRAZZINI (BACK COVER)
SALMON TETRAZZINI (BACK COVER)
Drain salmon, reserving liquid. Break salmon into large pieces. Melt butter; blend in flour and seasonings. Add salmon liquid gradually and cook until thick and smooth, stirring constantly. Add sherry. Mix half of the sauce with the spaghetti and mushrooms. Place in a well-greased, 2-quart casserole. Mix remaining sauce with salmon. Place in center of spaghetti. Combine cheese and crumbs; sprinkle over top of salmon mixture. Bake in a moderate oven, 350°F., for 25 to 30 minutes. Garnish with wat
23 minute read
Read Chapter
Read Chapter
SALMON PASTA (BACK COVER)
SALMON PASTA (BACK COVER)
Drain and flake salmon. Add cheese and mix well. Cook pasta shells in boiling salted water for 45 minutes or until tender. Drain. Rinse with water to remove excess starch. Melt butter; blend in flour and seasonings. Add milk gradually and cook until thick and smooth, stirring constantly. Chop spinach. Add spinach and blend thoroughly. An electric mixer or blender may be used. Pour sauce into a well-greased baking dish, 8 × 8 × 2 inches. Fill pasta shells with salmon mixture and arrange over spin
1 minute read
Read Chapter
Read Chapter