Shall I Sing The Glory Of The Can?

I have tried to rein in my disappointment, I truly have, for those canned recipes below. Oh, sure, Suzette’s cheddar cheese soup pie is exciting, a thing of beauty in fact, but all of these recipes contain one fatal flaw: something not out of a can. Now, I admit that Keith’s recipe comes closest to what I’m looking for, to what I truly expect from such a distinquished group of contributers, but to raise the level of the discourse I must present my bride’s world famous
5 Can Casserole
1 can tuna
1 small can evaporated milk
1 can chicken noodle soup
1 can cream of mushroom soup
1 can chow mein noodles
Mix all the cans in 1 1/2 qt casserole (open them first, Ken), and bake uncovered at 350º for 45 minutes uncovered. Let it sit for a few minutes after taking it out, as the temp is still nukular.
Now eat it.
This, my friends, is the highest pinnacle of mid-western cuisine.

10 Responses to “Shall I Sing The Glory Of The Can?”

  1. Ken Summers says:

    Well duh. If you don’t poke a hole in the can it explodes.

  2. Mr. Bingley says:

    Just like those eggs in the microwave.

  3. 1 giant old-style can Hawaiian Punch, 11 cans Sprite, 1 bucket Lime sherbet… can you guess where I’m goign with this?

  4. Suzette says:

    I can meet the criteria, and I think that mine would take the prize for artistic arrangement, but I have a feeling yours might taste better. Mine has the advantage in that there is no cooking involvoed and the prep time is only six minutes. Here it is:
    “It’s From ‘Can’ada!”
    1 can consomme
    1 cup hot water
    1 1/2 cups cold water
    1 can peas, well drained
    1 can shoe-string carrots, well drained
    1 7 oz can boneless chicken
    1 12 oz can Luncheon meat
    3 envelopes (3 tablespoons) unflavoured gelatin
    1. Dissolve gelatin in hot water; add cold water and consomme;
    2. Arrange a layer of peas and carrots in loaf-shaped mould, add a little of the jelly mixture by spoonsfuls and allow to set;
    3. Add chicken and set with more jelly;
    4. Add minced luncheon meat, more jelly and set again;
    5. Finish mould with balance of peas, carrots and jelly.
    Serves 8.
    Note: this mould will set without refrigeration.
    Care to see a photo?

  5. All my old Thursday-night church potluck suppers have come home to roost! Aaagggh!

  6. Cullen says:

    1 can chili mac
    1 liberal application of Tony Chachere’s

  7. The Real JeffS says:

    Keith, in the same spirit (so to speak) as your post:
    + 1 gallon very cheap grape juice (must cost around 98 cents in 1977* dollars…less than $2 today, I think). Refridgeration optional.
    + 1 quart Everclear, cheap vodka, or similar clear ethanol in rotgut form. Price immaterial.
    Pour out about 1/4 of grape juice into sink, or onto ground. Add ethanol. Shake well. Serve. Cups or glasses are optional.
    * Why 1977 dollars? That’s about the time I was in college.

  8. The Real JeffS says:

    Oh, I forgot….the receipe is called “Purple Passion”.

  9. Lisa says:

    We called it “Spoly.” PGA mixed with those $1 gallons of “grape drink” from the local Huck’s Convenience Store.
    Ah, good times.
    (Also, we bought Big Gulps of RC Cola, poured out about 1/4 cup, and topped it off with Jim Beam. Beam-R!)

  10. Cullen says:

    We called it Purple Passion also.
    I was introduced to Georgia Moon a few years ago and have never been the same.

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