1955 Baltimore Buffet by American Can Company



Slice canned ham; arrange slices to form original shape of ham; tie securely with cord. Place ham on aluminum foil: bring foil around sides of ham. Stud top with cloves; spread with fruit marmalade. Bake in moderate oven (350°F.) about 1 hour for 6-1b. ham or 1 1/2 hours for 10-1b. ham. Sprinkle canned pears with brown sugar and spices: bake last 20 minutes with ham; fill with almonds. Note: canned hams range from 1 1/2 to 15 3/4 lbs. Count on 3 to 4 servings per lb.


1 can cream of mushroom soup 

1 can cream of chicken soup

1/2 cup milk 

1 tablespoon grated onion 

1 to 1/2 teaspoons turmeric, if desired

1/2 teaspoon paprika 

l can (4 to 6 oz.) boned chicken, cut in chunks 

1 can (3 or 4 oz.) mushrooms, drained

1 can (61/2 oz.) crab meat, drained and flaked 

Blend all ingredients, except chicken, mushrooms and crab; heat slowly, stirring often. Add chicken, mushrooms and crab; heat well, stirring carefully. Serve over hot biscuits or rice. Makes 4 to 6 servings.


Combine well-drained canned vegetables (peas, green beans, Limas, corn, carrots, etc.). Toss with tart French dressing; cover; chill at least 2 hours.


Open cans of refrigerated prepared biscuits: bake according to label directions

Inventing the refrigerated biscuit package was another American Can "first."

It had to be made of fiber that would open easily and completely-yet would be waterproof, and strong enough to keep in the little bubbles of gas the baking powde released as the biscuits were rising.

Result: the now familiar cardboard cylinder with a thin aluminum lining and metal ends that lets you pop ready-prepared biscuits out of the package and into the oven in seconds.

For dessert, here are tarts so luscious your friends will think a pastry chef baked them. Oh, those wonderful fruits from cans!


Shells: Bake 12 tart shells using your favorite pastry recipe. Cream Filling: Prepare l package instant vanilla pudding mix according to directions onlabel. Whip 1/2 cup heavy cream, adding 1/4 teaspoon mint or almond extract. Fold cream into pudding; half fill shells. 

Fruit and Glaze: Drain well 1 can (1 lb. 14 oz.) pineapple, reserving syrup. Combine 1/4 cup sugar and 1 tablespoon cornstarch. Slowly stir in 1 cup reserved syrup. Add few drops yellow food coloring, if desired. Cook, stirring constantly, until mixture boils 1 minute; cool. Arrange fruit over filling: spoon glaze over fruit. (Or use canned apricots, cherries, peaches, blueberries, with appropriate food coloring).


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