Bumble Bee Take A Can 1960

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‘Take

a Can of Salmon
Salmon has been nourishing the human race and delighting the human
palate since prehistoric times. Today, thanks to modern canning meth-
ods, 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.
When you serve salmon, you’re serving the kind of food that your
family needs every day.
You'll find that most of the recipes in this booklet suggest using the
whole can of salmon, including the liquid, bones, and skin. That’s
because these are good sources of iodine and phosphorus, Vitamin A,
Vitamin D, and the B group vitamins.

From every nutritional standpoint—high protein value, strong vitamin


and mineral content, easy digestibility—salmon is a good food. It is
also an economical food...and so easy to serve!

If overweight is a problem in your family, you'll be glad to know that


equal portions of salmon and lamb chops contain about the same amount
of protein but, four ounces of salmon contain only 150 calories while
four ounces of lamb chops contain 450 calories.
While canned salmon is the basic ingredient of many glamorous dishes,
it is delicious if eaten just as it comes from the can, with perhaps a
sprinkling of salt and pepper, some minced onion and mayonnaise.
Salmon sandwiches made this way when you were a child were always
a treat, and they’re still favorites for school lunch boxes. And haven’t
By
you made use of the cool look that salmon gives to summer salads?
Buffet on
the way, recipes for the salad opposite, and for the Salmon
our cover, are on page 16.
to open
Each recipe in this booklet has been prepared imaginatively
ent it brings to
your eyes to the versatility of salmon and the excitem
Try one today!
dinner menus, party refreshments, and luncheon dishes.
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 reci-
pes 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 luncheon
or cocktail party in New York—or anywhere!

New York
loves
party food
like this!
SALMON MOUSSE
ASPIC
1 tablespoon unflavored 2 tablespoons cold 1 chicken bouillon cube
gelatine water 1 cup boiling water
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
14%-quart mold; chill until firm.
MOUSSE
3 cans (7% ounces each) 1 tablespoon lemon juice 2 tablespoons unflavored
salmon 1 tablespoon grated gelatine
Y2 cup mayonnaise or onion Y2 cup salmon
liquid and water
salad dressing 1 teaspoon horse-radish 1 cup whipping cream
2 tablespoons chopped Yq teaspoon salt Salad greens
parsley Dash pepper 1 hard-cooked egg

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.
O. 5
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SALMON CHOW DER


1 pound can salmon 1 pound can tomatoes
1 chicken bouillon cube 1 can (8 ounces) whole-kernel
1 cup boiling water corn
¥, cup chopped onion 1 cup sliced okra (optional)
Y2 cup chopped green pepper Y2 teaspoon salt
1 clove garlic, finely chopped Yq teaspoon thyme
Y4 cup butter or other fat, melted Dash pepper
¥3 cup salmon liquid 1 whole bay leaf

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.

4
SALMON CREPES BAYOU
1 pound can salmon 12 cups salmon liquid and milk
1 teaspoon chopped onion 2 egg yolks, beaten
3 tablespoons butter or other fat, melted 2 tablespoons grated Parmesan cheese
Yq cup flour 2 tablespoons sherry
Yq teaspoon salt 12 crepes
Dash white pepper 2 lemon slices, cut into sixths
Dash nutmeg Parsley
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 a little of the hot sauce into egg yolk;
add to remaining sauce, stirring constantly. Add cheese and sherry and stir
until blended. Mix % cup of the sauce with the salmon. Blend well. Reserve
remaining sauce to serve with crepes. Spread about 2 tablespoons of salmon
mixture on each crepe. Roll like a jelly roll. Place crepes on a cooky sheet,
15 x 12 inches. Heat in a moderate oven, 350°F., for 10 to 15 minutes.
Heat the sauce.
Arrange the crepes in a circle in a chafing dish. Garnish each crepe
with lemon and parsley. Place sauce in the center of the crepes. Serves 6.

CREPES ¥4 cup sifted flour Yq teaspoon salt 2 eggs, beaten 1 cup milk

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.
SALMON CURRY
1 pound can salmon Y2 teaspoon salt
Y4 cup chopped onion Y4 teaspoon ginger
3 tablespoons butteror other
fat, melted Dash pepper
3 tablespoons flour 2 cups salmon liquid and milk
12 teaspoons curry powder 3 cups cooked rice
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.
SALMON RICH WITH KEBABS

1 pound can salmon 1 cup uncooked rice


Y2 cup chopped onion 18 mushrooms
2 tablespoons butter or margarine, melted 3 green peppers
24 cup water 3 tomatoes
1 can (1012 ounces) condensed consommé ¥2 cup butter or margarine, melted

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 inches each. Place
on a greased broiler pan. Brush kebabs with butter. Broil about 3 inches from
source of heat for 3 minutes. Turn carefully; brush other side with butter
and broil 3 minutes longer. Serve salmon-rice mixture on a platter with
kebabs over top. Serves 6.
SALMON BROCCOLI PIE

1 pound can salmon 2 cups salmon liquid and milk


Y4 cup butter or margarine 1 can (4 ounces) chopped mushrooms, drained
Y4 cup flour 1 tablespoon chopped parsley
Y2 teaspoon thyme 1¥%2 cups cooked, drained, chopped broccoli
Y4 teaspoon pepper 1 cup pastry mix

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 escape. Bake in
a hot oven, 425°F., for 20 to 25 minutes or until brown. Serves 6.

8
SALMON CASSOULET
1 pound can salmon ¥3 cup flour
1 cup uncooked elbow macaroni 2 teaspoons powdered mustard
1 tablespoon chopped green pepper Y4 teaspoon pepper
1 small clove garlic, finely 2 cups salmon liquid and milk
chopped 1 cup grated cheese
Y3 cup butter or other fat, melted 1 cup cooked lima beans

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. Serves 6.

co
SALMON FLORENTINE
1 pound can salmon 3 tablespoons flour
1 cup cooked, drained spinach Y4 teaspoon salt
2 tablespoons butter or margarine 1% cups salmon liquid and milk
Yq teaspoon pepper 2 tablespoons sherry
Dash nutmeg Y4 cup grated Parmesan cheese
2 tablespoons chopped onion (optional)
1 clove garlic, finely chopped 3 hard-cooked eggs,
2 tablespoons butter or margarine, sliced
melted Watercress

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 x 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. Garnish with egg
slices and watercress. Serves 6.
SALMON BURGERS

1 pound can salmon Y4 cup chopped parsley


Y2 cup chopped onion 1 teaspoon powdered
Yq cup butter or other mustard
fat, melted Y2 teaspoon salt
¥3 cup salmon liquid Y2 cup dry bread crumbs
¥3 cup dry bread crumbs 6 round buttered buns
2 eggs, beaten Lemon wedges

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 ¥ 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. Serves 6.

ial
SALMON CABBAGE VINAIGRETTE
VINAIGRETTE DRESSING
1 pound can salmon
1 quart shredded cabbage 1 teaspoon salt,
Y4 cup chopped onion Dash cayenne pepper
Yq cup chopped parsley V4 teaspoon paprika
2 hard-cooked eggs, chopped 3 tablespoons vinegar
Vinaigrette dressing Y2 cup olive or salad oil
18 large cabbage leaves 1 tablespoon chopped pimiento
1 tablespoon chopped sweet pickle
Drain and flake salmon. Com-
1 tablespoon chopped green pepper
bine cabbage, onion, parsley,
eggs, and salmon. Add _ vinai- C ombine
i S
salt, cayenne pepper,
grette dressing and mix _ thor- and paprika. Add vinegar and oil slowly,
oughly. Serve in the center of beating thoroughly. Add pimiento, sweet
a cabbage rosette. Serves 6. pickle, and green pepper. Serves 6.

12,
o 2%
#

SALRNON LOU LS
1 pound can salmon LOUIS DRESSING

1 head lettuce Y2 cup mayonnaise or salad dressing


2 tomatoes, cut in sixths 2 tablespoons whipping cream
Louis dressing 2 tablespoons chili sauce
2 hard-cooked egg yolks, 2 tablespoons chopped green pepper
sieved 2 tablespoons chopped green onions
2 hard-cooked egg whites, chopped
Drain and flake salmon. Shred
1 tablespoon chopped olives
lettuce and place in a shallow
Y2 teaspoon lemon juice
salad bowl. Arrange salmon over
Dash salt
the lettuce. Around the edge
Dash pepper
place the tomatoes. Serve with
Louis dressing and hard-cooked Combine all ingredients and chill.
egg yolk. Serves 6. Serves 6.

13
SALMON SOUFFLE
1 can (73%4 ounces) salmon Dash cayenne pepper
Y4 cup butter or margarine 1 cup milk
Yq cup flour 6 egg yolks, beaten
Y2 teaspoon powdered mustard 1 tablespoon chopped parsley
Y4 teaspoon salt 6 egg whites

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.

14
SALMON SOUTHERN CORNBREAD

1 can (7% ounces) salmon Y2 teaspoon salt


1 cup sifted flour 1 egg, beaten
1 cup cornmeal 1 cup salmon liquid and milk
4 teaspoons baking powder Y4 cup butter or other fat,
Y cup sugar melted

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 x 8x 2 inches. Bake in a hot oven, 425°F., for 25 to 30 minutes.
Serves 6.

15
SALMON BUFFET SALMON APPETIZER

(FRONT COVER)
1 can (734 ounces) salmon
3 cans (734 ounces each) salmon
1 head endive
1 head endive
1 teaspoon lemon juice
3 lemon slices
Dash pepper
Capers
Onion rings
3 hard-cooked eggs, quartered, and
Capers
deviled
1 cucumber, sliced crosswise
6 cauliflower flowerettes
Drain salmon, being careful not to
break cylindrical shape. Separate and
6 ripe olives
1 carrot, cut into strips
wash endive. Arrange in a serving dish.
Place the salmon cylinder in the center
Drain salmon, being careful not to of the dish. Moisten with lemon juice
break cylindrical shape. Separate and and sprinkle with pepper. Garnish
wash endive. Arrange on a serving plat- with onion rings and capers. Serves 6.
ter. Place the 3 salmon cylinders in a
row in the center of the platter. Garnish SALMON AVOCADO SPREAD

salmon with lemon slices and capers.


Arrange remaining ingredients around 1 can (7% ounces) salmon
salmon. Serves 6. 1 avocado
1 tablespoon lemon juice
SALMON SALAD 1 tablespoon olive or salad oil
(INSIDE FRONT COVER) 1 clove garlic, finely chopped
1 pound can salmon 112 teaspoons grated onion
1 head leaf lettuce Y2 teaspoon salt
1 bunch watercress 4 drops tabasco
1 hard-cooked egg Crackers
Salad oil
Vinegar Drain and flake salmon. Peel avocado
and remove seed. Grate avocado using
Drain salmon. Break salmon into large a medium grater. Combine all ingredi-
pieces. Separate lettuce and watercress. ents. Toss lightly. Serve with crackers.
Wash. Line salad bowl with lettuce. Makes about 1 pint of spread.
Place *4 of the salmon in the bowl.
Place watercress on top of salmon.
SALMON CURRIED EGGS
Sprinkle with remaining salmon. Cut
hard-cooked egg almost through length-
1 pound can salmon
wise into sixths. Place in center of
24 cup mayonnaise or salad dressing
watercress and spread open. Serve with
1 tablespoon chili sauce
salad oil and vinegar. Serves 6.
1 teaspoon chopped pimiento
APPETIZERS AND DIPS 1 teaspoon chopped green pepper
SALMON SOUR CREAM DIP 1 teaspoon grated onion
Yq teaspoon curry powder
1 pound can salmon
1¥2 dozen hard-cooked eggs
¥Y2 teaspoon salt
Parsley
3 drops tabasco
1 teaspoon grated onion
1 cup sour cream Drain and mash salmon. Add mayon-
1 tablespoon drained red caviar naise, chili sauce, pimiento, green pep-
Assorted crackers per, onion, and curry powder. Blend.
Chill. Cut eggs in half lengthwise and
Drain and mash salmon. Blend in salt, remove yolks. Place salmon mixture in
tabasco, and onion. Fold in sour cream. egg whites. Garnish with parsley.
Chill. Garnish with caviar. Serve with Makes 36 canapes. Use egg yolks in
crackers. Makes about 1 pint of dip. other appetizers.
16
SALMON TART thick and smooth, stirring constantly.
BACK COVER)
Add sherry. Mix half of the sauce with
1 pound can salmon the spaghetti and mushrooms. Place in
1 cup pastry mix a well-greased, 2-quart casserole. Mix
¥Y2 cup chopped onion remaining sauce with salmon. Place in
2 tablespoons butter or margarine, center of spaghetti. Combine cheese and
melted crumbs; sprinkle over top of salmon
2 tablespoons chopped parsley mixture. Bake in a moderate oven,
4 eggs, beaten 350°F., for 25 to 30 minutes. Garnish
1¥2 cups salmon liquid and coffee with watercress. Serves 6.
cream
Y2 teaspoon salt SALMON PASTA
(BACK COVER)
Drain salmon, reserving liquid. Flake
salmon. Prepare pastry mix as directed. 1 can (7% ounces) salmon
Roll and line a 9-inch pie pan. Spread 1 pound ricotta cheese
salmon in pie shell. Cook onion in but- 12 large pasta shells
ter until tender. Sprinkle parsley and 3 quarts boiling water
onion over salmon. Combine eggs, 1 tablespoon salt
salmon liquid, and salt. Pour over 3 tablespoons butter or margarine
salmon. Bake in a moderate oven, 3 tablespoons flour
350°F., for 35 to 45 minutes or until Y2 teaspoon salt
pie is firm in the center. Serves 6. Dash pepper
Dash nutmeg
SALMON TETRAZZINI 1 cup milk
(BACK COVER) 1 cup cooked, drained spinach
Y2 cup grated Parmesan cheese
1 pound can salmon Parsley
2 tablespoons butter or margarine
2 tablespoons flour Drain and flake salmon. Add cheese
Y2 teaspoon salt and mix well. Cook pasta shells in boil-
Dash pepper ing salted water for 45 minutes or until
Dash nutmeg tender. Drain. Rinse with water to
2 cups salmon liquid and milk remove excess starch. Melt butter;
1 tablespoon sherry blend in flour and seasonings. Add milk
2 cups cooked spaghetti gradually and cook until thick and
1 can (4 ounces) sliced mushrooms, smooth, stirring constantly. Chop spin-
drained ach. Add spinach and blend thoroughly.
2 tablespoons grated Parmesan cheese An electric mixer or blender may be
2 tablespoons dry bread crumbs used. Pour sauce into a well-greased
Watercress baking dish, 8 x 8 x 2 inches. Fill pasta
shells with salmon mixture and arrange
Drain salmon, reserving liquid. Break over spinach. Sprinkle with cheese.
salmon into large pieces. Melt butter; Bake in a moderate oven, 350°F., for
blend in flour and seasonings. Add 30 minutes. Garnish with parsley.
salmon liquid gradually and cook until Serves 6.

Two 14-minute, sound, color, 16 mm. motion pictures, “Salmon—Catch to Can” and
“Take a Can of Salmon,” may be borrowed, free of charge, by writing to the Bureau of
Commercial Fisheries, U. S. Department of the Interior, Washington 25, D.C.

CircuLar No. 60
U.S. Department of the Interior—Fish and Wildlife Service, Bureau of Commercial Fisheries
This publication made possible through private contribution from the Canned Salmon Institute,
Seattle, Washington, U.S.A. Photographs by Seranne & Gaden, New York City.
For sale by the Superintendent of Documents, U.S. Government Printing Office, Washington 25, D.C. Price 25 cents
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