Bumble Bee Take A Can 1960
Bumble Bee Take A Can 1960
Bumble Bee Take A Can 1960
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.
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
~~ yvyyzy Il!
>>> < * Ee
~
ee a
New Orleans
flavor in your
aap y Cal own kitchen
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
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
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
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
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
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
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
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
Ld
SALMON TETRAZZINI
SALMON TART