Today I have for you 6 interesting recipes from a 1954 American Can Company pamphlet.

Tomato-cucumber cocktail

Combine 1 can (1 pt. 2 fl. oz. or 2 1/4 cups) tomato juice with 1/4 cup grated cucmber, 2 tsp. grated onion, 1 tsp. Worchestershire sauce, 1/2 tsp. salt and juice of 1 lemon. Cover; chill well. Strain juice before serving.


Chicken pie with biscuits

1 can condensed cream of chicken soup

2 cans (6oz. each) or 1 can (12 oz.) boned chicken., cut in bite-sized pieces

1 can (8 oz. or 1 cups) peas, drained

1 can (4 or 6 oz.) sliced mushrooms

1 cup cream-style corn

2 tsp. grated onion

1/4 tsp. monosodium glutamate

1 container refrigerated prepared biscuits

In medium-sized saucepan combine and heat all ingredients except biscuits, stirring carefully. When hot and bubbling, pour into heated, 2-quart, shallow baking dish. Place biscuits on top of chicken. Bake in very hot oven (450°F) 15 minutes, or until bicuits are baked and browned.


Parlsey potatoes

Heat 1 can (1 lb. 4 oz.) white potatoes. Drain well; season with butter, salt and pepper; garnish with parsley.


Curried carrots

Drain liquid from 1 can (1 lb.) diced carrots into saucepan. Boil quickly to reduce amount to about 1/3 cup. Add carrots; heat quickly. Season with butter, 1/2 tsp. curry powder, salt and pepper.


Beef 'n' onion salad

Drain liquid from 1 can (1 lb.) sliced, diced or julienne beets into small saucepan; reserve beets. Add 5 whole cloves, 1/4 cup vinegar, 1 tbsp. sugar and 1/4 tsp. allspice to beet liquid; simmer 5 minutes; pour over beets. Cover; chill well. Just before serving, drain beets; arrange with salad greens and onion into rings.


Peach cream cake

1/2 pint (1 cup) heavy cream

2 tbsp. sugar

1 pkg. two 8-inch sponge layers

1 can (1 lb. 13 oz.) sliced peaches, well drained

1/2 can (5 oz.) chopped toasted almonds

whip cream, beating in sugar. Spread thin layer of cream over top of 1 sponge layer. Arrange half of peaches over cream; top with second sponge layer. Spread remaining cream over top and sides of cake. Arrange remaining peaches over top of cake. Put nuts on sides of cake and garnish top, if desired. Refrigerate cake until dessert time.