For the
Farm Wife
By Mrs. Richard C. Spence, Fond Editor
. Take A
From every nutritional standpoint
high protein value, strong vitamin and min
eral content, easy digestibility salmon is
a good food. It is also an economical food
and so easy to serve. You’ll find that'most
recipes suggest using the whole can of
salmon, including the liquid, bones, and skin.
That’s because these are good sources of io
dine and phosphorus, Vitamin A, Vitamin D,
and the B group vitamins 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 piotein but, four ounces of salmon contain
only 150 calories while four ounces of lamb
chops contain 450 calories.
« * *
SPENCE
Salmon sipkiimio
2 n-11) ) cans salmon.
drained and flaked
VA cups huely lolled y 4
crackei crumbs g
1 (4-oz ) jar pimiento
slices, di allied and
chopped
cup chopped almonds
>oons finely
tables
Dash of ground black
pepper
tablespoons all-purpose
flour*
'cupe milk
cup chopped grdoil pitted
olives
y 4 cup mayonnaise
If necessary skin and bone
salmon. Combine with next
four ingredients. Saute mush
rooms and onions in 3 table
spoons butter or margarine.
Combine next live ingredients.
Thoroughly 'blend with sal
mon mixture and sauteed
vegetables. Turn into a well-*
greased 8%x4M.x2% Inch
baking dish. Gently press-top
with a spatula or rubber
scraper to even surface. Bake
in a preheated moderate oven
(350 degrees.) tor 40 to 45
mm’utes. Meanwhile, stir flour
into remaining butter or mar
garine; cook until just bub
bling. Remove from heat;
giadually blend in milk. Cook,
stirung constantly, until mix
ture comes to a boil. Boil 1
minute Stir in olives and
mayonnaise; heat. Spoon a
small amount oier salmon
loaf; garnish with pinuento
slices Remaining sauce may
be seived at the table. Makes
S to 10 serungs Loaf may
be prepared ahead and refng
eiated Let stand % hour at
loom temperature before i
teaspoons lemon juice baking.
Can Of Salmon . ...
chopped parsley
(4-oz ) can mushioom
stems and pieces, diamed
and chopped
cup chopped onion
tablespoons buttei or
maiganne, melted
eggs, beaten
teaspoon tarragon leaves
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» •
If you are able to buy
fresh salmon at your fish
counter, make the steaks this
easy and flavorful way
SALMON STEAKS DIABLO
6 salmon steaks, %-mch
thick
Vi c up prepared mustard
1/4 cup lemon juice
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CHIROPRACTIC SOCIETY
BUDGET BALANCED?
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peel
1 (teaspoon salt
Dash cayenne pepper
Parsley butter
Lemon quarters
Wipe salmon steaks dry
and place on 'cold broiler
pan. Comblrte mustard, lem
on Juice and peel and salt
and pepper; blend until
smooth. Brush a thick coat
ing of sauce on steaks and
place In broiler, 3 to 5 inch
es (from source of heat. Broil
about 5 minutes until bub
bly and brown. Carefully
turn steaks and replace]* on
original spot on broiler "pan;
brush with remaining sitxcc.
Broil an additional 5 min
utes or until fish flakes east
ly with a fork. Serve sizzling
hot with a pat of parsley
butter and lemon quarters.
Makes 6 servings.
To make parsley butter:
sotten 6 tablespoons butter
or inaigarme. Add 3 table
spoons minced paisley and
blend together. Shape into 6
balls and chill until leady to
sei ve.
a a
a a
SALMON SALAD SANDWICH
1 can (7-% oz ) salmon,
drained
Vi cup pickle lelish
Vi cirp chopped cucumber
1 hard-cooked egg, chopped
No Other Protein Need When You F
USE ONLY Vi LB. SPECIAL TANVILAC
PER HEAD PER DAY WITH GRAIN AND
ROUGHAGE - GET BIGGER PKJPItS
| FOR MORE PROFITS—MAIL COUPON j
! “THE TANVIIAC COMPANY, INC , 1
> 4th t Corning Aves , Box 9€, Highland J
{ Park Station, Dcs Moines 13, lowa •
J • Please Send We Additional Ir'prra- »
• tion about Special Tanvilec J
* •
? 1 I
1 NAME.
! ALC^E!
C. O. NOLT ;
PT RD-IN-HAND
CONSOLIDATE BILLS
WITH AN
INSTALLMENT
8*
green onion
12 slice# bread
Mayonnaise or «,
dressing
Lettuce
In mixing bowl
salmon, ■ pickle relish, .
ber, egg, and onion. .
bread with msyonnal.
salad dressing. Place -
tuce leaf on each of 6
Spread salmon salad J
mainlng 6 slices. Clos*-
wishes. To serve, o,
quarters. Makes « sand-
SOUTBEBN CORXBKf
1 can (7%. oz.) sal 9
1 cup sifted flour
1 cup cornmeal
4 teaspoons baking >j
Vi cup sugar
Vz teaspoon salt
1 egg, beaten
1 cup salmon liquk.
milk
Vi cup butter or othe
melted
Dram salmon, re
hquid. Flake salmon. S
gether flour, coinmeal, >
powder, sugar,
Combine egg, salmon
and buttei. Add to d
gradients and mix
enough to moisten. S
salmon. Place in at,
(Continued on Page 13*
SPECIA
T ANVIL/
Feeders Say . . . j
"The Most Economi
Feeding Plan of k
No trouble witlv scours m 1
going off' feed. You'll be mere
satisfied with our feeding in«
for ,j pu^l. get, 1 »lt>iy -stock,
gams allow cosL—Remcmbci 11
a-FEED LOT 'PROVEN. TANV
* CUETURE PRODUCT FOR El
F \RM FEEDING PURPOSE
LOCAL DISTRIBUTOR
' Phone Lane. 397-1
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an<l
SERVICE i
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