Treasure State Table: Shipwreck Stew and Dump Cake
This winter, we present for your culinary curiosity and epicurean edification one recipe plucked from among the many venerable old cookbooks once published, in decades passed, in our fair state—in this case The Best Cooking in Havre, published in the mid-to-late 1970s by the St. Jude's Altar Society & Friends in Havre, Montana. We present them as originally published, save for where a note is needed for clarification.
SHIPWRECK STEW
INGREDIENTS
- 1 can cut-up potatoes
- 1 can pork and beans
- 1 can tomatoe soup [sic]
- 1 medium onion, chopped
- 1 lb. fried hamburger
DIRECTIONS Starting from bottom of dish, put ingredients in layers as listed. Bake until thoroughly heated or potatoes are done.
DUMP CAKE
INGREDIENTS AND DIRECTIONS 1 can cherry pie filling mix in bottom of 9x13-inch pan. 1 large can crushed pine-apple over top, one yellow cake mix. 2 sticks oleo melted. Drizzle over the top of dry cake mix. 1 c. cocoanut (sic). 1/2 c. chopped nuts. Bake at 325 degrees 1 hour.
FROZEN PEACH DACQUIRI
INGREDIENTS
- 1 #2 can peaches [Editor's note: this used to denote a 16 oz. can]
- 1 12-oz can frozen pink lemonade
- 2 tsp. almond flavoring
- [Not mentioned in ingredients: Rum of choice]
Fill can* with rum and add to peaches and lemonade. Mix in blender and freeze.
(*Editor's note: Which can? The recipe doesn't mention, so it must depend on how drunk you want to get.
(*Editor's note: Which can? The recipe doesn't mention, so it must depend on how drunk you want to get.
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