The Key West Citizen Newspaper, April 5, 1951, Page 9

THURSDAY, APRIL 5, 1951 pce, THE KEY WEST CITIZEN but all agree that for delicate flavor and for a food rich in body-building elements, Chicken of the Sea Brand Tuna heads the list! Kept frigid- cold from catch to can, this delicious tuna comes to you ocean-fresh, rich in protein and fluorine value. So thrifty, too. Chicken of the Sea Brand Tuna is all meat. No bones. No fat. No shrinkage in cooking. Keep 6 cans of this quality tuna in your cupboard and you're always just a step away from hundreds of delicious, healthful economy dishes. Whether it be Chicken of the Sea Brand “‘Bite-Size” or White Meat (Albacore) Tuna, rest assured you're always ready to serve “the freshest fish you can buy”! TUNA ‘N EGGS 1 can Chicken of the Sea Brand Tuna $ eggs Va cup table cream 6 tablespoons butter or margarine Mele butter or margarine in frying pan. ‘Add tuna, Heat thoroughly. Beat eggs well, add cream and beat together. Pour over tuna in pan. Scramble lightly. BREAKFAST? () 10 TUNA WAFFLES 1 can Chicken of the Sea __ Brand Tuna 2g cups prepared wae four 2 cups mill 2eags 2 tablespoons butter or margarine Combine weli-beaten egg yolks and milk. Add to waffle flour, beating until smooth. Add butter or margarine. Fold in stiffly-beaten egg whites. Add tuna. “Bake in waffle iron until well browned. rve with butter and currant jelly @) SCHOOL LUNCHES There are many very simple ways of making tuna sandwiches. Many youngsters love tuna “as is” with a little lemon juice squeezed over it. Other simple sandwich spreads are tuna, pickle relish, mayonnaise . . . tuna, finely chopped onion, mayonnaise . . . tuna, finely chopped green Pepper, mayonnaise , . , tuna, finely chopped hard-cooked eggs, may- onnaise, etc., etc. RED TUNA SANDwiCH 1 can Chicken of the Sea Brand Tuna 3 tablespoons mayonnaise 1 tablespoon prepared mustard 3 tablespoons catsup Juice of 1 lemon Combine all ingredients; use as a spread between one slice of whole wheat and ‘one slice white bread for each sandwich. TUNA-OLIVE-NUT SANDWICH 6 tablespoons Chicken of the Seo Brand Tuna 3 tablespoons finely chopped nuts 3 tablespoons finely chopped olives Pinch of salt Few drops lemon juice Squeeze lemon juice over tuna and com- bine all ingredients. LUNCH TUNA AND CHEESE CUSTARD 1 can Chicken of the Sea Brand Tuna 3 slices buttered bread, cubed 2 eggs, slightly beaten 1 cup milk Ya teaspoon dry mustard Va cup grated cheese Place layer of cubed bread in bottom of greased baking dish, then layer of tuna. sprinkle with dry mustard and grated cheese. Repeat layers until all ingredi- ents are used. Pour over this the exes which have been combined with the milk. Place the dish in a pan of water and put in oven (350°) 10 bake one our. PUREE MONGOLE DE LUXE J con Chicken of the Sea Brond Tuna 1 10V2-02. can condensed green pea soup 1 1012-02. can condensed tomato soup 2 cups rich milk ¥2 cup sherry wine Sait and peppe Combine soup slowly with milk and sherry and stir until smooth in top of double boiler. Add tuna and seasonings and cook over water until very hot, Serve at once. to taste TUNA BEET MOLD 1 can Chicken of the Sea Brand Tuna 1 small con shoestring bee's 1 package lime gelotin Add two cups hot water to gelatin. let cool. Drain beers, mix with tuna, add co cooled gelatin. Chill in large salad mold or six individual molds. Serve with 1,000 Island dressing. TUNA TOMATO TREAT 1 can Chicken of the Sea Brond Tuna 2 large ripe tomatoes 1 teaspoon salt 3 tablespoons lemon ivice 2 teaspoons finely chopped chives 1 teaspoon Worcestershire sauce 1 cup diced cucumber cup mayonnaise Lettuce Cut tomatoes into eighths. Place four sections on each of four lettuce-gar- nished salad plates. Combine tuna with remaining ingredients and separate ¢o- mato sections with tuna mixture. TUNA DENVER SANDWICH For each sandwich: 2 tablespoons Chicken of the Sea rand Tuna Tesg 1 tablespoon chopped gre 1 tablespoon chopped o: Salt and pepper to toste Saute onion and green pepper in small frying pan until done. Add tuna and heat thoroughly. Then add well beaten 6g. Cook slowly on one side, turn, and complete cooking. Serve on warm buns with catsup. Pepper n TUNA PINEAPPLE SALAD 1 can Chicken of the Sea Brand Tuna 1 14-02. can grated pineapple Lettuce leaves Drain juice off pineapple; combine with tuna and let stand in refrigerator one hour. Serve on lettuce leaves. TUNA CHEESE ROLL 1 con Chicken of the Sea Brand Tuna 12 cups white sauce V2 cup grated American cheese 1Y2 cups prepored biscuit flour Make white sauce (2 tablespoons butter melted in cop of double boiler, blend in 2 tablespoons flour, and add 2 cups milk), add 1, cup cheese: When thick ened add tuna, Pour into greased casserole. Make biscuit dough and roll into a rec- tangular sheet 1 inch thick. Sprinkle top with |4 cup grated cheese. Roll up like a jelly roll. Cut into 14-inch stices and place on top of creamed tuna. Bake in hor oven (400) 15 minutes, or un: til biscuits are done. TUNA SECkes SALAD MOLD 1 can Chicken of the Sea Brand Tuna T lemon Va cup finely shredded red cabbage Va cup finely shredded carrots 2 tablespoons finely chopped celery 1 teblespoon chupped parsley 6 stuffed green olives 6 pitted ripe olives 3 rings lemon peel 3 small rings green pepper (14 thick) 1 package lime gelatin If the above ingredients are arranged differently in each of six molds, result will be, apparently, six diferent salads, Prepare the gelatin according to direc- tions on package. Cool but do not allow to set. Sprinkle juice of lemon over the tuna. Divide tuna, cabbage, carrots, and celery into six equal parts. Into each mold place one of the rings, lemon or pepper, then arrange the tuna, cabbage, carrots, and celery in a different order in each mold, adding the olives and parsley to whichever ones you wish, so that no two will look alike. Fill the molds with the gelatin. Place in refrig erator to set. Unmold and serve with salad dressing or mayonnaise TUNA CANAPES heaping tablespoons Chicken of the Sea Brand Tuna J tablespoon chopped parsley 1 tablespoon anchovy paste 1 tablespoon lemon ivice V2 teaspoon Worcestershire sauce U4 teaspoon onion salt 1 teaspoon prepared mustard 1 tablespoon mayonnaise 20 crisp, round crackers Blend thoroughly. Let stand in refriger- ator an hour or two. Spread on crackers. Garnish each with half a stuffed olive. TUNA RUBY SALAD J.con Chicken of the Sea Brond Tuna Vlemon 1 package cherry flavored geletin 1/2 cups water, or 1 cup woter and V2 cUp port wine cup pomegranate seeds (about 12 ‘anate 1 smelt bunch parsley Prepare gelatin according to directions on package, but use only 112 cups of liquid. Sprinkle juice of lemon over tuna. Arrange half of seeds in a salad mold, pour in about 4 of the gelatin. Let set uncil just slightly firm, add tuna, thea the rest of the seeds and gelatin. Unmold on a bed of parsiey TUNA CUDRY ON HOMINY GRITS I con Chicken of the Seu Brand Tuna 1 cup hominy grits 2 cups milk 234 teaspoons salt 4 tablespoons flour 2 tablespoons butter Va teospoon curry powder ‘To four cups boiling water add 113 tea- spoons salt and the hominy grits. Cook in double boiler for one hour: ‘To make curry sauce, melt 2 tablespoons butter, add 4 tablespoons flour. When a paste is formed add the milk, curry powder and 14 teaspoon salt. Cook un- tl well blended and add tuna. Put hom. iny grits in a large vegetable dish, pour over it the tuna.curry sauce and serve. Or, serve the grits and hominy in sep- arate dishes and lec cach person help himself, TUNA CONSOMME 1 can Chicken of the Sea Brand Tuna 1 10Y2-02. cane consomme Heat and serve as a soup. Or, chi small molds, garnish with parstey, and serve as an appetizer or salad in six PARTY CANAPES & TID BITS TUNA STUFFED CELERY RINGS V.can Chicken of the Sea Brand Tune 1 large bunch celery 2 3-07. pkgs. cream pimento cheese 2 toblespoons chopped varsley V lemon 6 drops tabasco sauce 1 tablespoon Worcestershire sauce Separate bunch of celery, wash and dry well, Cut stalks 6” Jong. Flake the tuna, pour over it the lemon juice, blend in well cheese, parsley, tabasco. aod Wor- cestershire sauce. Stuff celery stalks and re-form into a bunch. Wrap in waxed paper and chill in refrigerator an hour or two. Slice and serve on buttered circles of bread. The remainder of the tuna mix can be used on crisp crackers. PRIGIO COLD Aor TUNA TEA-TIME SNACKS Ye can Chicken of the Sea Brand Tuna Juice of 1 lemon Ya cup finely chopped ripe olives 2 toblespoons finely chopped nuts 3 tablespoons prepared French dressing or mayonnaise 24 wolnut or pecan halves 6 thin slices of bread, toasted ond cut into foncy shapes Mince tuna very fine and add other in- gredients to make a smooth paste. Spread on toast, garaish with nuts, ()) DINNER TUNA POTATO SALAD 1 can Chicken of the Seo Brand Tuna 1 lemon 3 cups diced cold boiled potatoes 2 teblespoons finely chopped green onions 2 tablespoons finely chopped celery 1 teaspoon salt ‘Va teaspoon pepper 6 toblespoons mayonnaise or salad dressing 2 tablespoons each chopped green pepper and red sweet peppe: or pimento (this is for color and is optional) Lettuce leaves Olives or boiled eggs for garnish Pour juice of lemon over tuna. Combine all ingredients. Mix thoroughly. Put in salad bowl lined with lettuce leaves. Garnish with olives or quartered boiled ees. (1) DINNER TUNA BAKED BEANS J can Chicken of the Sea Brand Tuna 1 1-Ib. can meatless boked beans Va cup water Combine ingredients. Pour into greased casserote. Bake in 350-degree oven 30 minutes. TUNA CHOWDER 1 can Chicken of the Sea Brand Tuna V2 cup sallt pork, diced 2 cups water Va cup carrot 1 large onion, diced cup diced green pepper Va cca diced celery 2 cups diced potatoes Va teaspoon pepper Ve teaspoon salt 1 quart milk 2 tablespoons flour 2 cup water Dice the salt pork, and cook in a kecle until a golden brown. Add water, care rot, onion, green pepper, celery, pota- toes, salt, and pepper. Cook uatil the Potatoes are done and water boiled away. Add tuna and milk. Thicken with paste made from 2 tablespoons flour and }3 cup water. Add only enough of this paste to thicken slightly — just the proper consistency for a chowder. PAGE NINE aime ACAPULCO COCKTAIL SPREAD Tuna “FOURSOME” CASSEROLE TUNA PIE 1 con Chicken of the Sea 1 gam Chichen of the Seat 1 gap Chichen at tag Aine ete Brond Tyna Une Beet eebGes V4 cup vegetable oil 3 toblespoons lemén ivice 1 10¥2-02, con tomato soup J tablespoons chopped onion j f medium-sized evened Lip Gushee Eston anime ¥2 teaspoon salt - i teaspoons salt Combine tuna. soup, vegetables, pour pepper to taste t T tablespoon prepared horseradish into grcased casserole, sprinkle top with 1 cup cooked carrots { 2 pe lop Powsto chips, and bake in a moderate 1 Rqurd (vege ji Marinate tuna ia lemon juice. Peel avo. (390°) oven 25 minutes, % oer 5 id vegetable liquid cado and force through sieve. Add re- Heat oil, add bia maining ingcedients and combine with der. Bl pgm tuna. Spread on crackers or potato chips TUNA wasn Drain vegetables. Add of use as.a sandwich filling, blended ‘mixer and cook eed uatil tea- 1 con Chicken of the Sea and mix together ay, brand tune V2 cups diced, boiled potatoes i 6 eggs Crees V2 cup milk 1. Mix together... | di h 1 tablespoon butter, and 51) cues seed Soor. d 2 tablespoons other shortening 2% teaspoons salt ee co is es L gman coin chopped fine tg Pour into bowl! (but don’t stir tor desired: Cerys sian Va teasy wn salt 4 Cup ves Ya teaspoon pepper 3 cul & Cup plus 2 tablespoons) TUNA WARM WEATHER MOLD oo Peel and dice cooled, boiled potatoes. Melt butter and shortening in frying pan, Saure paery ind onions a golden brown. Add tuna. Stir unul well bi Add well beaten eggs (to which Bepper have been added). Keep og over brisk flame until all in- gredients are well mixed. When are just about dry, remove from fire. 2 cans Chicken of the Sea Brond Tuna Va cup lemon jvice 2 teaspoons salt 1 tablespoon chopped chives 2 chopped hard-cooked eggs 1 toblespoon unflavored gelatin Va cup cold water . 142 cups mayonnoise : } 2 cups diced cucumber J lettuce Combine tuna with lemon juice. salt, chives, and eggs. Soften gelatin in cold water. Dissolve over hot water and add stadually to mayonnaise and cucumber, TUNA CLUB SANDWICH TUNA A LA KING stirring constantly. Fold in tuna mix- For each sandwich: 1 can Chicken of the Sea ture. Tura into oiled 1-quart mold. Chill Brand Tuna 3 slices toast uatil firm. Unmold onto lettuce: gar- PRE ee Seeroees apen Be casa agin nished platter. Serves 8 to 10. Ya cup water 2 strips bacon (Fried crisp) V5 cup chopped green pepper Tomato or onion slices é V3 cup chopped pimento Mayonnaise 1 tablespoon butter Lettuce 1 jigger sherry (optional) Pickles or olives 4 patty shells, hot biscuits, or slices of toast with a thin layer of on chis the lettuce and tuna, Cover another slice of toast, spread wi fe onnaise, and put on the bacon. tomato or onion slices. Top with slice of toast. Gatnish w olives on toothpicks pot wich. Cut into 4 pieces, Saute green pepper and pimenco in melted butter in frying pan with ¥> cup water. Heat mushroom soup, and milk in top of a double boiler. add tuna, pepper, and pimento. Scr well. When heated ‘through, add sherry, if desired, and serve on patty shells, hot biscuits, OF toast points. TUNA ‘TATER Wash. dry and grease potatoes before baking. Make your favorite cream sauce and add Chicken of the Sea Brand Tuna Split baked potato and fill opening with creamed tuna. Put strip of cheese on ¥ TUNA SHIRRED EGGS 4 tablespoons Chicken of the Sea 2 tepsnoena lea. top, place under broiler until the cheese Grand Tuna blespoons top milk or thin cream melts, 4 eggs |, Pepper, and paprika Grease each ramekin with Yj teaspoon butter. Place two tuna a TUNA STUFFED SQUASH Caretutly reak an eae ovee the tuna. sprinkle wich sale with | tablespoon top milk or cream. on each adds 1 con Chicken of the Sea Tractiveness. Set the ramekine in a shallow gun and bake In ‘oven Brand Tuna. 3 Queen of acorn squash Ya cup diced corrot Va cup diced green pepper Va eup diced onion LATE E Va cup celery 2 cups water SoA ASHE 1 cup boiled rice teaspoon salt teaspoon pepper 6 sprigs parsley for 15-20 minutes, or until eggs are set. TUNA WELSH RAREBIT | 1 con Chicken of the Sea Brand Tuna 4 cups (Ib.) American cheese, diced Cut squash in half, remove seeds, cook in boiling salted water for 25 minutes. Meanwhile, cook carrot, green pepper. onion, and celery with salt and pepper in 2 cups water until vegetables are tender and water evaporated. Combine 1 tablespoon butter 1 cup beer ig 1 egg, well beaten Ve tease90n dry t.ustord 1 teaspoon Worcestershire sauce Dash cayenne 8 slices hot toost Combine cheese, butter, mustard. Wor- Sih Dotted cice ond cone: eek pees Comer tale ond coe aa melted, stir in halves with this and place in pan in oven (350°) for 30 minutes, boiler. When cheese has : beer. then add egg. Beat to a smooth, : Rp es over this the rarebit. Serve at once. Bip ee ee ee ne a ee bas L.