1954 Cowboy-chili lunch by American Can Company


Chili and tamales

2 cans (1 lb. each) chili con carne

1 can (1 lb.) kidney beans, drained

1 can (15 oz. tomales)

parmesan cheese, grated

crisp crackers

pickles and olives

Combine chili con carne and kidney beans in medium-size, covered saucepan; heat well. Place tamales over chili; cover and heat thoroughly. serve with parmesan cheese, crosp crackers, canned pickles and olives.

Boots 'n' spur salad

Arranged chilled, wel-drained canned pears, peaches and dark and light sweet cherries with crisp salad greens in salad bowl. Serve with lemon-honey dressing:

1/3 cup canned or frozen lemon juice

1/3 cup honey

1/4 cup salad or olive oil

1/4 tsp. salt

1/8 tsp. each cinnamon and ginger

Combine ingredients; beat well. Chill. Makes about 1 cup.

Dusty-road dessert

Top scoops of vanilla ice cream with canned chocolate syrup or topping. sprinkle with instant coca mix and chopped, canned peanuts.