April 1951 



CCMWERGIAL FISHERIES REVIEW 



45 



Canned pink salmon continued its upward movement between January-February 1951 

 vri. th a reported index of 501.1 percent of the 1938-39 base. This is an increase of 

 lo5 percent over the previous month and 37 „1 percent higher than mid-February 1950. 



ECA Procurement Authorizations for Fishery Products 



There were no procurement and reimbursement authorizations for fishery products 

 and byproducts (edible and inedible) announced by the Econcraic Cooperation Adminis- 

 tration during March this year. 



ECA procurement authorizations for fishery products and byproducts for the 

 period April 1, 1948, through March 31, I95I, totaled $29,783,000 ($17,094,000 for 

 edible fishery products; $11,149,000 for fish and ifrtiale oils; and $1,540,000 for 

 fish meal). Also, during the entire period $220,000 was authorized under the Far 

 Eastern Aid Programs for use by Korea for the purchase of fish and whale oils from 

 the United States and Possessions, 



In addition to items generally classified and included in the above category, 

 there was an authorization of $20,000 during March for the purchase of pearl essence 

 by Austria frcm the United States and Possessions. 



CALIFORNIA SARDINE AND NOODLE CASSEROLE 



1 15-OUNCE CAN CALIFORNIA SARDINES 

 3 TABLESPOONS BUTTER OR OTHER FAT 

 3 TABLESPOONS GREEN PEPPER, CHOPPED 

 3 TABLESPOONS ONION, CHOPPED 



1/4 CUP SIFTED FLOUR 



1/8 TEASPOON PEPPER 



1/2 TEASPOON SALT 

 1-1/2 CUPS MILK 



1/2 CUP GRATED CHEESE 

 1-1/2 CUPS COOKED NOODLES 

 1/2 CUP DRY BREAD CRUMBS 



2 TABLESPOONS BUTTER OR OTHER FAT, 

 MELTED 



Drain and flake sardines. In top of double boiler luelt the fat, 

 add green pepper and onion, cook until tender. Blend in flour and sea- 

 sonings, gradually add milk, and cook until thick, stirring constantly. 

 Add cheese and continue cooking until cheese melts. Combine sardines, 

 noodles, and sauce. Pour in a greesed casserole and top with buttered 

 crumbs. Bake in a moderate oven 350° F. for 30 minutes or until crumbs 

 brown. Serves 6, 



A Fish and Wildlife Service tested recipe. This is one in the 

 series of recipes using fishery products tested and developed in the 

 Service's test kitchens. 



