Readers great source for Dorothy Dean recipes

Once again, the sharp readers of this column leapt into action when we featured a reader looking for a Dorothy Dean recipe for salmon ring with creamed peas. Our search yielded only a single recipe that came close to that description, and dated back to the 1930s. Since then, several readers sent in copies of a Dorothy Dean recipe from 1977 called Savory Salmon Ring with Creamed Vegetables. As one reader named Betty told us, “Taken from my yellowed, dog-eared, but treasured Dorothy Dean files. Her recipes were the greatest!”

Thanks again. We’ve said it before; the readers of this column are often our best resource. That salmon ring recipe follows.

But while we’re at it, we’re looking for a Dorothy Dean tuna noodle casserole made with sour cream. So far, our search through the indexes of several volumes of Dorothy Dean recipes has turned up many variations of tuna noodle casserole – tuna divan, tuna bake supreme, tuna noodle quickie – but all of them used cream of mushroom soup and not sour cream.

We did find a tuna stroganoff recipe using sour cream that is served over rice (you could substitute noodles) and a recipe for Salmon Romanoff that probably could be made with tuna. But before we go there, we thought we’d check with our readers. If you know of a Dorothy Dean recipe for a tuna noodle casserole made with sour cream, please send the recipe, or at least the series number to the address at the end of this column.

Savory Salmon Ring with Creamed Vegetables

From Dorothy Dean Homemaker Services, February 1977

1 (1-pound) can salmon

1 cup soft bread crumbs

2 eggs, slightly beaten

½ cup chopped celery

½ cup chopped green pepper

1 cup shredded Swiss cheese

1 tablespoon grated onion

1 tablespoon lemon juice

½ teaspoon seasoning salt

¼ cup tossed slivered almonds

Creamed vegetables (recipe follows)

Chopped parsley for garnish

Flake salmon. Combine bread crumbs, eggs, celery, green pepper, Swiss cheese, onion, lemon juice and salt. Fold in salmon and slivered almonds. Spoon into well-greased 5-cup ring mold. Place in pan with 1-inch boiling water. Bake at 350 degrees 35 to 40 minutes. Turn out onto platter and fill center with Creamed Vegetables. Garnish with chopped parsley.

Creamed Vegetables

1 (10-ounce) package frozen peas and carrots

1 (16-ounce) can whole potatoes

1/4 cup butter

1/4 cup flour

1 teaspoon salt

1/8 teaspoon pepper

2 cups milk

1/4 teaspoon dried tarragon

Cook peas and carrots according to package directions and drain. Drain potatoes. Melt butter, blend in flour, salt and pepper. Gradually add milk, stirring until thickened. Add vegetables and tarragon. Heat through. Spoon into center of Salmon Ring.

Yield: 6 servings

Approximate nutrition per serving (using 1-percent milk): 481 calories, 24.5 grams fat (11 grams saturated, 46 percent fat calories), 30.7 grams protein, 37 grams carbohydrate, 159 milligrams cholesterol, 4 grams dietary fiber, 1,380 milligrams sodium.