I bet you've got some canned fish and seafood to use up

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From Poppy Cannon's New Can-Opener Cookbook, 1968.

Curried Crab Meat Amandine

butter; curry powder; 1 can each chicken gravy, crab meat and bean sprouts; salted almonds; cooked brown rice (or pasta or your favorite starch)

Melt 2 tbs butter. Add 1 tbs curry powder. Stir over med heat about 2 mins. Add 1 x 10.5oz can of chicken gravy (I guess you can use stock), 1 x 7oz can crab meat cut in chunks, and 1 can bean sprouts, drained. Cook gently 10 mins. Sprinkle lavishly with toasted almonds, serve over starch.

I don't see why you can't substitute chicken soup for the gravy/stock and french-cut green beans (or wax or regular green bean, or even asparagus bits) for the bean sprouts.

Crab Meat Mornay

condensed cream of chicken soup; milk, water or white wine; egg; butter; crab meat; grated cheese; chives or parsley

Heat in top of double boiler can of condensed cream of chicken soup, 1/4 can milk, water or white wine. Simmer 2-3 mins; cool 5 mins; add 1 slightly beaten egg. Butter shallow casserole or 6 individual little casseroles (custard cups?). Place thin layer of crab meat in each, using about 1-1/4 cups in all. Cover with sauce, sprinkle with grated cheese, broil long enough to melt cheese and give delicate brown.


cooked rice; hard-boiled eggs; parsley; canned or cooked fish; light cream; curry powder; grated cheese

To 2 cups cooked rice add 4 hard-cooked eggs, chopped; 1/4 cup chopped parsley; 2 cups canned/cooked fish; 1/2 cup light cream. Season with plenty of salt, pepper and curry powder to taste. Heat in double boiler or chafing dish or place in buttered casserole at 350 for 20 mins.

Scalloped Oysters

canned oysters; butter, prepared herb-flavored stuffing

Drain oysters, reserve liquid. Mix 1/2 cup melted butter with 1-1/2 cups prepared stuffing. Put layer of stuffing in bottom of shallow, buttered baking dish, cover with oysters, add 3 tbs oyster liquor, repeat, cover top with remaining crumbs. Bake 30 mins at 450. Don't use more than two layers or middle layer will be underdone.

Shrimp Jambalaya

onions; butter or bacon fat; slice of ham; canned shrimp; garlic; tomato juice or canned vegetable juice; red pepper or Tabasco sauce; parsley; thyme; quick cooking rice.

Brown 2 med onions, chopped, in 2 tbs of butte or bacon fat, add 1 cup ham cut into 1/2 inch squares or thin julienne strips, 2 cups canned shrimp. Allow this mixture to simmer in covered pan about 5 mins then add 1 clove garlic, mashed, 2 cups tomato juice or veg juice, few grains of red pepper or dash of Tabasco sauce, 1 tbs freshly chopped parsley or 1 tsp parsley flakes, 1/2 tsp thyme, 1-1/3 cups quick cooking rice, salt to taste. Bring to full boil, uncovered, allow to cook 2-3 mins. Cover, let stand 10 more mins. Fluff with fork before serving.

Besides the usual sources, Big Lots often has canned oysters and shrimp at reasonable prices. A small can of oysters will make a delicious sauce for pasta--simply drain the liquor into a pan, add a thickener (such as cornstarch mixed with a little water) and heat gently until thickened. Add salt and pepper to taste and the cut-up oysters. You may wish to add some milk if there's not enough sauce. Strecth the oysters with a mild addition, such as non-marinated artichoke hearts or a small can of asparagus bits. Bacon bits are also a good addition, as are pre-cooked green (spring) onions or leeks.

-- Old Git (anon@spamproblems.com), January 19, 2000


Thanks OG for the recipes, I'm eating some tuna salad right now. I've been watching my carbs and came up with this low carb recipe for tuna salad:

1 can of tuna in water, 2 tbs. chopped tops of green onions, 2 tbs. diced celery, 1-2 tbs. dill pickle relish, 1-2 tbs light mayo. Mix all together and serve on a tossed salad.

-- bardou (bardou@baloney.com), January 19, 2000.

Thanks for the recipe I do think it'll come in handy. Sound good too.

-- Et (bneville@zebra.net), January 19, 2000.

P.S. Be sure to drain the tuna well before making the tuna salad.

-- bardou (bardou@baloney.com), January 19, 2000.

I bought a lot of mung beans and alfalfa seeds to sprout for salads if the greens disappeared from the groceries. This looks like a good use. I don't have any crab. Can I sub tuna?

-- John (LITTMAANNJ@AOL.COM), January 19, 2000.

Great recipes Old Git! Will hang on to them for future reference. But I think I will get my preps around a while longer. Too much unstability in the world right now. I remember the recession in the early 60's when my family lost everything. Many are still around who remember the Depression. The baby boomers need to sit down and ask people who lived through it and aske them what it was like on a daily basis. My kids boys don't have clue. The youngest's thinks we poor because he has to wear Bugle Boys instead of Dockers. If the world were to really change as we know it, there would be a whole generation of panicky spoiled rugrats. I'm afraid they will learn their survival skills the hard way. Hope I'm wrong!

-- Trish (adler2@webtv.net), January 19, 2000.

Good evening Mistress Git. And how are you tonight?

As for my preps. I am sorry to say that I am increasing them dear lady. I think now that old infomagic has the "right" of it! Combining informaion of whatI know, with what is coming on line here in the forum. The interesting times" they are a coming". But thanks for the receipes, I've run them off on the printer and put them with my other ones.


-- Shakey (in_a_bunker@forty.feet), January 19, 2000.

OG...you are always the words of wisdom! Thank you. :-)

-- star (star@catchone.com), January 19, 2000.

When you drain your tuna/crab save the water for dog/cat they love it.

-- && (&&@&&.&), January 19, 2000.

I hereby nominate Old Git to the post of Forum Hostess.

No spam please.


-- Squirrel Hunter (nuts@upina.tree), January 20, 2000.

Here is a vegetarian vegetable soup recipe that is slightly different from the ordinary, and is one of my favorites. It is a Middle Eastern recipe that comes to us via The Vegetarian Resource Group at http://www.vrg.org/index.htm I hope you enjoy it as much as I do. Once you try it, it will be your most favorite soup! It tasts fantastic!

VEGETABLE SOUP - HASA AL-KHADR (Serves from 8 to 10)

2 Tablespoons olive oil 2 medium carrots, peeled and chopped into small pieces 1 large onion, chopped 2 cloves garlic, crushed 2 Tablespoons grated fresh ginger 2 medium potatoes, peeled and diced into 1/2-inch cubes (I leave the peels on, as I enjoy the rustic flavor and texture) 4 medium tomatoes, chopped 1 cup finely chopped coriander leaves 7 cups water 2 teaspoons salt 1 teaspoon pepper 1 teaspoon cumin

Heat oil in a saucepan; then stir-fry carrots, onion, garlic, and ginger over medium heat for 8 minutes. Add potatoes, tomatoes, and coriander leaves and stir-fry for another 5 minutes. Add remaining ingredients and bring to boil. Cover and simmer over medium-low heat for 1 hour or until the vegetables are well-done.

Total Calories Per Serving: 87 Fat: 4 grams

-- freddie (freddie@thefreeloader.com), January 20, 2000.

Heavens to red beans, I am NOT advocating using up all your preps, what I meant was to use up those things where the sell-by date is imminent! If you bought a half-dozen or a case of something and it's time to use it up, you might want a bit of variety--tuna salad and tuna casserole get old after a while!

I don't see why tuna and salmon can't be used interchageably in most recipes.

I've posted some more recipes (some suitable for impressing the Martha groupies) on the preps forum:

http://www.greenspun.com/bboard/q-and-a.tcl?topic=TimeBomb%202000%20%2 8Y2000%29%20Preparation%20Forum

See Squirrel Hunter's thread on marinated admirals. . . (I forgive you for stealing my handle, SH, since it was in a good cause.)

Also see Pearlie's excellent take-one-from-column-A, one-from-Column-B, etc., casserole instructions! Great easy recipes!

-- Old Git (anon@spamproblems.com), January 20, 2000.

Also, for good recipes go to www.ilovefish.com. Lots of canned salmon recipes there too.

-- Elaine Seavey (Gods1sheep@aol.com), January 20, 2000.

Hi, Old Git,

Thanks so much for the recipes. And it's especially refreshing for me to see this, because I'd been envisioning eating Quackgrass roots and inner bark for a quite a while now.

Talk to ya soon,

-- eve (123@4567.com), January 21, 2000.

Thanks O.G., and also for the link Elaine!

-- Mumsie (shezdremn@aol.com), January 21, 2000.

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