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January 2008 Food Focus
Making the most of canned meats
If you can’t get to the store because of your schedule or the weather, or if you forgot to defrost the meat you have in the freezer, having a few cans or jars of meat in the pantry can help you still get dinner on time. Here are five reader-submitted recipes to help you make that canned meal still taste special. Pictured is Marcia Taylor’s “Dried Beef and Mushroom Casserole.” To lower the sodium in these recipes, look for low-sodium versions of the soups and meats and rinse the meat before using.
Casserole prepared by Emily Schilling/Photo by Richard G. Biever
Dried Beef and Mushroom Casserole
1 sealed glass jar (2.25 oz.) real dried beef (not plastic bag type)
2 cups dry wide noodles, cooked, drained
1 small onion, diced
1 cup shredded Cheddar cheese
1 can (4 oz.) mushrooms (pieces and stems) and juice
1 can (10 3⁄4 oz.) cream of mushroom soup
1⁄2 soup can of water
2 hard boiled eggs, diced
Cut rounds of beef in half, stack, then slice into small strips. Mix beef, noodles, onion, cheese, mushrooms, soup and water together. Gently fold in diced eggs. Bake uncovered at 350 F for 45 minutes in a 2 quart greased oven dish.
Marcia Taylor, Rochester, Ind.
Salmon Quesadillas
2 garlic cloves, minced
1 t. vegetable oil
1 can (14 oz.) salmon, drained, bones and skin removed
11⁄2 t. basil
1 t. dill weed
1⁄8 t. pepper
4 flour tortillas
1 cup (4 oz.) shredded Mozzarella cheese
Salsa or guacamole, optional
In a skillet, saute garlic in oil until tender. Stir in salmon and spices. Cook over medium heat until heated through. Place tortillas on griddle. Sprinkle each with 1⁄4 cup cheese and 1⁄2 cup salmon over one half of each tortilla. Fold over and cook on low for 2 minutes on each side. Cut into wedges. Can serve with salsa or guacamole. Four servings.
Pat Manning, Warsaw, Ind.
Easy Pea Soup
1 can (1 lb.) ham, chopped
1 lb. dried split peas
1 small onion, chopped
1 small carrot, chopped
2 qts. water
Soak peas in water about an hour, then rinse. Put peas in 2 quarts water. Add ham. Add onion and carrots. Cook for about 2 hours or until it is thickened as desired.
Mrs. Clarette J. Johnson, Crown Point, Ind.
Chicken Spread
1 pkg. (12 oz.) softened cream cheese
3⁄4 cup mayonnaise
3 cans (5 oz. each) canned chicken
3 green onions, finely chopped
1 rib celery, finely sliced
1 can (8 oz.) water chestnut pieces or coarsely chopped whole water chestnuts
Combine softened cream cheese and mayonnaise well. Add remaining ingredients and mix well. Add salt and pepper to taste. Refrigerate. Spread on party rye bread or toast.
Phyllis Dix, Kewanna, Ind.
Five Can Casserole
1 jar (101⁄2 oz.) boned chicken
1 can (103⁄4 oz.) cream of mushroom or cream of chicken soup
1 can (101⁄2 oz.) chicken with rice soup
1 small can (5 oz.) evaporated milk
1 can (5 oz.) chow mein noodles
Buttered bread crumbs
Mix chicken, soups, evaporated milk and chow mein noodles in the order given. Place in casserole. Cover with buttered bread crumbs. Bake for 45 minutes in 350 F oven. Six servings.
Ann B. Campbell, Fort Wayne, Ind.
Written By: eceditor
Date Posted: 1/2/2008
Number of Views: 279
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