This is one of my mother’s go-to recipes and while it sounds deceptively simple, there are some key steps to getting it right.
The toast, for example, is very tricky. The first time it comes out of the toaster it is barely warm and pale and limp, which is not good in the kitchen or in the bedroom as my second ex-husband’s third ex-wife proudly proclaimed at the church ice cream social last Tuesday.
I love that woman like a sister.
No, the toast is not done on the first go-thru and sometimes it takes even a third try before it is finished and it can’t take any more heat.
At that point we kids would complain to mama that the toast was burnt, but now that I am older I realize that it was not at all burnt but was actually very frou-frou and caramelized and that a little bit of char is a good thing and if the toast is completely hard, it’s something you can work with and it doesn’t go all woobly in your hand when you’re scraping at it.
I won’t go as far as saying mama was always right, but maybe we oughtn’t have gave her so much grief at dinner. And maybe we wouldn’t have been plonked on the head so many times with the bald end of a mop.
So the next step with the recipe is to take that properly caramelized toast and scrape the top layer of black off it. Use the tines of a fork to create a rough textured surface. This is essential for getting the hot soup glop to cling properly to the hot toast.
Hot Soup Glop on Toast
- Good hard hot toasted bread
- 1 can tuna
- 1 can cream of anything soup
- 1 can peas
Open the cans and mix it all together. Heat it up. Put the toast on plates and divide up the glop for however many people there are. I find that if you have extra people you can make extra toast and be more frugal with the glop and nobody complains. If the glop looks like its gonna run out sooner, thin it with milk or water but not too much or the toast gets soggy.