More Cross-Posting

No, there is no way in hell I’m kidding.

Between our ever deepening New Great Depression and minute-by-minute updates about the Emerging Pandemic, there has never been a better time to revisit this childhood classic.

It has to be the cheapest supper out there [except, of course, for fried bologna, and I have no doubt it shall, at some point, come to that as well]. It can be endlessly retrofitted. It will fill anyone up, and it will transport one back to those mythical days of innocence and ease.

Let’s start with the Sturdy Original, direct from Campbells’ own website:

Mid-Century Tuna Noodle Casserole

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup

1/2 cup milk

1 cup cooked peas

2 tbsp. chopped pimentos 2 cans (about 6 oz. each) tuna, drained and flaked

2 cups hot cooked medium egg noodles

2 tbsp. dry bread crumbs

1 tablespoon butter OR margarine, melted

PREHEAT oven to 400°F.
MIX soup, milk, peas, pimiento, tuna and noodles in 1 1/2-qt. baking dish.
BAKE for 20 min.
STIR . Mix bread crumbs with butter. Sprinkle on top. Bake 5 min. or until hot.

Have some fun if you will:

Save some of the pimientos for mixing up your own sandwich spread [grated process cheese food, mayo and chopped pimientos].
Add some diced onion.
And Real Men and Women eschew the bread crumbs and add a topping of crushed potato chips or…tinned French fried onion rings.

Before you know it, you really will believe you’re sitting at a turquoise formica kitchen table, crickets are merrily chirping outside and dad’s in the den with his Pabst.

Let Them Eat Cake

In the interest of being of some use, I've decided to start crossposting here from my "translation" blog where I've grown bored with whining about outsourcing and the lack of work. Instead I've taken to posting some of my more simple, deeply comforting recipes. Foodstuffs in celebration of the New Depression, in homage to the Last Great one.

One of my favourites from my impoverished university days was Stuffed Cabbage Rolls. Not the fancy ones, though they do lend themselves to infinite variations of ingredient and flavor. They also involve real cooking, several steps and time spent in the kitchen. Just the thing for avoiding the pointless sending out of 200 more letters to translation agencies or the equally pointless obsessive checking of one’s bank balance.

Stuffed Cabbage Rolls

1 medium cabbage
1 ½ cups cooked rice
1 large onion, finely chopped
1 tbsp. butter [or oil]
1 lb. ground beef [the cheaper and fattier the better]
1 Egg
Salt and Pepper to taste
Herbs and spices as desired [some suggestions: thyme, marjoram, savory, allspice]
1 Garlic clove; minced
1 can (15-oz) tomato sauce
Sour cream

Remove core from cabbage.
Place in a large pot of boiling water to cover and blanch for 5 to 10 minutes until outer leaves are slightly wilted.
Drain, cool and separate leaves, cutting a V-shaped notch in each, removing the thick stems.
Sauté minced onion in 1 tablespoon butter.
Combine the meat, rice, onion, egg, salt, pepper, garlic and spices.
Mix thoroughly.
Preheat oven to 375 degrees.
Place about 3 heaping tablespoons of meat and rice filling on each leaf.
Roll the leaf, tucking sides either inside or under.
Repeat with remaining leaves.
Place the cabbage rolls close together, seam side down, in a baking dish or Dutch oven.
Pour the tomato sauce, diluted with ½ cup water [or chicken broth], over the rolls.
Cover and bake in the oven for 1 1/2 hours. You can uncover for the last 10 or 15 minutes or so in order to help the sauce thicken up, but keep an eye on it so it doesn’t burn.

When serving, top each roll with a large dollop of sour cream.

Best served with large quantities of mashed potatoes of the smooth and creamy [NOT “smashed” or lumpy] sort.

Variations: a mixture of pork and beef can be used; a bit of brown sugar, Worcestershire sauce and/or lemon can be added to sauce for a sweet-sour tang