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.
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