Skip to content

Three-course meals featured in aged binder

This week's recipes include Salmon Stuffed Potatoes, Tomato Salad, and Cake and Jam Tarts
From the Kitchen by Joyce Walter

Judging from the way recipes are pasted into an old fashioned binder, it is evident that cooks of many generations ago were convinced of the value of at least a three-course meal.

The three courses might have included a meat or fish dish, a salad and a dessert, in addition to bread or buns or maybe a pan of biscuits with homemade butter and jam.

This week’s recipes again come from an aged binder filled with a variety of meal ideas.

• • •

Salmon Stuffed Potatoes

6 medium-sized baking potatoes, baked
1 small can salmon
1/2 cup milk including liquid from salmon
1/4 cup melted butter
3/4 tsp. salt
1/8  tsp. pepper
1 tbsp. grated onion
6 tbsps. grated cheddar cheese

Bake potatoes, cool slightly then cut in half lengthwise. Carefully scoop out the cooked potato pulp into a bowl and mash.

Heat salmon liquid and milk. Add to mashed potato along with melted butter and seasonings. Whip until fluffy.

Flake salmon and add to potato. Add onion and mix.

Refill potato shells with mashed potato mixture. Sprinkle the top of each one with 1 tbsp. grated cheese. Place on a baking sheet.

Bake at 400 degrees F for about 15 minutes or until cheese is melted.

Note: one can of sardines, flaked, may be substituted for the salmon.

• • •

Tomato Salad

2 cups tomato juice
dash of salt, pepper and onion salt
1 tbsp. vinegar or lemon juice
1 pkg. Knox Gelatine
1/2 cup cold tomato juice
1/2 cup diced celery
1 small can peas, drained

Heat 2 cups tomato juice, seasonings and vinegar.

Dissolve Gelatine in 1/2 cup cold tomato juice, mix well then add to the hot juice. Bring to a boil, stirring constantly. Boil for about 5 minutes.

Remove from heat and pour into a large salad bowl. Place in refrigerator to set.

When nearly set, stir in celery and peas, stir and return to fridge. Let set completely before serving. Note: corn niblets may be substituted for peas.

• • •

Cake and Jam Tarts

1 small pkg. white cake mix
3/4 cup strawberry or raspberry jam
24-three-inch unbaked pastry tart shells
(homemade or commercial pre-formed shells)
1/3 cup shredded sweet coconut

Prepare cake mix according to directions. Prepare homemade pastry for the tart shells or use pre-formed shells from the store. Place tart shells in a three-inch muffin pan.

Place about 1 tsp. jam in bottom of each tart shell. Spoon cake batter over jam, filling each shell about two-thirds full. Sprinkle with coconut.

Bake at 425 degrees F for 15-20 minutes or until tarts are golden brown and cake is cooked. Cool on wire racks. Makes 24 tarts.

Note: If desired, coconut may be omitted. Once cake is cooled, spread a favourite icing onto the top of each tart.

Joyce Walter can be reached at