Friday, 27 September 2013

Reader Recipe: MushTun Toast


We continue riding the carousel of gaiety that is Reader Recipe month with MushTun Toast, courtesy of Marie-Claude.

Before going any further, you may want to grab some clip-on sunglasses to shield your eyes from this kaleidoscope of colours. Just look at nature’s majesty! Why, there's brown. And, well, some light grey. And, uh, dark grey.

MushTun Toast reminds me of Chicken à la King which many caker kids ate for lunch on Saturdays. It came in a can and was also served on toast. Then there was Mock Chicken à la King for poor caker kids who couldn’t afford chicken. Or mushrooms. Or even toast. Sadly, those kids had to eat a paper towel smeared with Crisco while wearing potato sacks and humming the theme song from The Little Rascals. Isn't poverty the worst?

Marie-Claude was considerate enough to point out that MushTun Toast should be eaten with a knife and fork. I usually stick to the ol’ spatula and cheese grater when I dine, but maybe I’m more of a renaissance kind o' guy.

Thanks, Marie-Claude! Y'all come back on Monday for the final reader recipe of the month.

1 can of Campbell's Cream of Mushroom soup
1 can of tuna
Bread for toast

Mix cream of mushroom and tuna in a pot and heat until it boils. Stir often. Make some toast and add the mixture on it. Use fork and knife to eat.

Source: Caker Marie-Claude



23 comments:

  1. Well it ain't no Mushroom Fluff - that's all I'm saying!

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    Replies
    1. No, but few things can measure up to the glory of Mushroom Fluff.

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  2. Replies
    1. I suppose it should come as a surprise to no one that I had to look up the word "mornay."

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    2. I didnt' know what it was either Brian, and heck, I even watch the food channel!

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  3. It looks like kitty cat puke but for some reason *sounds* delicious!

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    Replies
    1. It actually was pretty tasty for something so, well, loose and grey.

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  4. The more appropriate name is 'shit on a shingle'.

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    Replies
    1. Polly, I'm going to use that expression for everything now.
      "Nice day, isn't it?"
      "Oh, go shit on a shingle."

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  5. Thanks for the laughs.
    I second guessed my potential RRM contribution but I see I was not far from the mark.
    Enjoy!

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    Replies
    1. You can never be far from the mark when it comes to caker cooking. The bar is set very, very low.

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  6. This looks like a yummy Saturday lunch for me. I'll be adding some green peas to trick myself into added nutrition. (Don't worry, I'll use the canned grey-colored "green" peas, not those neon vegetable-flavored frozen ones!)

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    Replies
    1. Oh, you vitamin type people. Always trying to muck up a good thing.

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  7. Thank God I don't eat mushrooms so I won't be tempted...

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    Replies
    1. Why not use cream of celery soup instead? The possibilities are endless. Unfortunately.

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  8. To really move this up the culinary chart. Spread the tuna/soup mixture on a piece of bread. Roll up and toothpick it together. Place under the broiler, rotate when browned. I'm telling you Mother we are eating high off the hog today.

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    Replies
    1. This sounds pretty high falutin' to me. I'll just have to make sure I remove the toothpick before eating one.

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  9. My Mum called it Creamed Tuna on Toast and therefore so do I. It's delicious! I use two cans of tuna for each can of soup and, yes, peas for colour and texture.

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    Replies
    1. Call me squirmish, but I just don't think the words "creamed" and "tuna" should ever appear next to one another.

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  10. Urg. I was turned off as soon as I saw the name.

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    Replies
    1. Just goes to show - you can sometimes judge a recipe by its name. Remember Painful Turds?

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  11. I thought everyone grew up eating this stuff. If you want to fancy it up even more cancel the toast and add cooked egg noodles.

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    Replies
    1. Good tip. Although wouldn't it become tuna noodle casserole?

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