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It’s about using canned food in our cooking today. It is a quick way to get meals to the table in a short time. First of all, when you’ve emptied a steel can of its contents, don’t throw it in the garbage can. Rinse it, peel the paper off, if you can, flatten it and put it in a separate container to be recycled. We need to do as much recycling as possible to protect our environment. I know, I talked about this last year at this time, but it’s so important. I’m just nudging you a bit.

Most of today’s recipes have canned soups in the ingredients. You can use low-fat or low-sodium soups if you wish.

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Let’s do the can-can with these first three recipes.

CAN-CAN CHINESE

CASSEROLE

2-15 oz. cans french-cut green beans, drained

1-15 oz. can bean sprouts, drained

1-8 oz. can sliced water chestnuts, drained

1 small onion, diced

3 T. soy sauce (can use lite)

1 can cream of mushroom soup

1/2 c. milk

1/2 c. parmesan cheese

one 3-1/2 oz. can french-fried onions

Grease a 2 qt. casserole; set aside. Combine first five ingredients in a large bowl. In another small bowl, combine soup and milk, mixing well. Pour over veggies. Turn into casserole dish. Sprinkle cheese over top. Bake at 350 degrees for 20 minutes. Sprinkle onion rings over top. Continue baking for 10 minutes. Serves 6.

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And, the can-can again . . .

CAN-CAN CHICKEN

CASSEROLE

one 5-1/3 oz. can evaporated milk

1 can cream of mushroom soup, undiluted

2 can cream of chicken soup, undiluted

1-5 oz. can boned chicken or 1-1/2 c. diced, cooked chicken

2 c. chow mein noodles

1-4 oz. can mushrooms, drained

coarsely crushed cornflakes or potato chips (about one cup)

3/4 to 1 c. shredded cheddar cheese or enough to cover casserole dish

Combine first three ingredients in a bowl; mix well. Fold in next three ingredients. Turn into buttered, 2 qt. casserole. Top with crushed cornflakes or chips and cheese. Bake at 350 degrees for 40-45 minutes or until bubbly around edges. Makes four servings.

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And, a chicken and rice casserole.

CAN-CAN RICE AND CHICKEN

1 can cream of chicken soup, undiluted

2 can cream of celery soup, undiluted

1 can water

1 c. diced, cooked chicken or one 5 oz. can

1-1/2 c. Minute rice

In a large skillet, combine soups, water and chicken. Add rice; stir to mix. Bring quickly to a boil. Lower heat; simmer, covered for seven minutes, stirring occasionally. Makes 4 servings.

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In a hurry, but would like something filling for lunch or supper? This soup has lots of fiber and veggies in it. It’s good with crackers or toasted English muffins.

FIVE CAN SOUP

1-15 oz. can black beans

1-19 oz. can minestrone soup

1-10 oz. can vegetable soup

1-15 oz. can Mexican corn (Mexi-corn)

1-15 oz. can stewed tomatoes

Combine all ingredients in a large kettle. Heat just to boiling. Makes 8 servings.

NOTE: If you like a little “kick” to your soup, use jalapeno black beans with lime. The store doesn’t carry that kind? Use a couple of drops tabasco sauce.

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This is a creamy fruit salad made with pudding mix rather than whipped cream that goes with just about any meal. A good salad to bring to a family gathering or potluck. No leftovers in the bowl.

ANY TIME FRUIT SALAD

1-15 oz. can sliced peaches, cut in chunks, drained well (save juice)

1-15 oz. can sliced pears, cut in chunks, drained well (save juice)

1-20 oz. can pineapple chunks, in its own juice, drained (save juice)

1 small package vanilla cook ‘n serve pudding mix

1-3/4 c. combined juices from fruit

1/2 c. coarsely chopped pecans

1/3 c. flaked coconut

In a saucepan, combine the 1-3/4 cups juices and pudding mix. Cook and stir over medium heat until thickened; turn into large bowl. Cool completely.

Combine fruit, pecans and coconut; fold into pudding mixture. Serves 6-8.

NOTE: I added about 1/3 c. drained and halved maraschino cherries, about 2/3 to 1 c. mini marshmallows and just before serving a large banana, sliced. Then you’ll have 8-10 servings. Nothing like stretching a salad when needed.

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Pork chops anyone?

MUSHROOM-GARLIC

PORK CHOPS

4 pork chops, 3/4 inch thick

1 T. canola or vegetable oil

1 can cream of mushroom, with roasted garlic, soup

1/4 c. water

1-4 oz. can mushrooms (optional)

hot cooked rice

In a large skillet, over medium high heat, brown pork chops in oil 4-5 minutes on each side. Set aside and keep warm. Pour off fat from skillet.

In skillet, combine soup, water and mushrooms, mix well. Return chops to pan. Reduce heat to low. Cover and simmer about 8 minutes or until chops are done. Serve with rice. Makes 4 servings.

NOTE: You might want to serve mashed potatoes and use the sauce as a gravy.

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Thought for today: There is no furniture more expensive than a government bureau.

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