I don't know about you, but I tend to view breakfast as several things. First, it should make getting up worthwhile. Second, it should be tasty enough to get you through to lunch; no "second-breakfasts" or "elevensies" to get you through the morning. Third, it should not contain mystery ingredients. I came across this recipe in a booklet written for Coleman (manufacturers of camping gear etc), originally published in 1962. Get ready, this one's a doozy!
Breakfast Stew
(Serves 4)
1 cup cooked ham chunks
1 can mushroom soup
1/2 cup milk
4 hard cooked eggs
1 small can pineapple chunks, drained
Combine all ingredients except eggs in saucepan and simmer until heated.
Add eggs, quartered vertically. Serve with toast made on your Toaster-Griddle-Broiler.
(Note: if you have any cornbread left over from the night before, this is perfect to pair it with.)
There are several items in this recipe that just don't belong together, and in my opinion, should never be in the same dish. The one that sticks out the most is the pineapple. What is pineapple doing in a breakfast stew, never mind one that also contains hard cooked eggs? I shudder and laugh every time I think about this recipe. I wonder if anyone actually made it, what possessed them to, and what they thought!
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Maybe this was used as a threat: "If you don't get up and outta the sack I am going to serve you some Breakfast Stew!!!" or maybe it was to avoid the job of Camp Cookie: "If you make me Camp Cookie, I will serve Breakfast Stew - 3 times a day!!!"
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