Spaghetti-Tuna Buns

No this is not spaghetti, tuna and buns. The spaghetti and tuna are in the buns. This recipe is from Good Housekeeping's Quick 'n' Easy Cook Book from 1958. I know the theme is quick and easy but putting the spaghetti in the bun is just carrying it too far. And personally the idea of tuna with spaghetti has always seemed nasty to me.

Spaghetti-Tuna Buns

Start heating oven to 375 degrees. Cut top from 6 large round hard rolls; scoop out soft part. Spread inside of each roll with soft butter or margarine. Into rolls, spoon 1 can spaghetti in tomato sauce with cheese. Top with 2 cans (2 cups) chunk-style tuna. Sprinkle with 2 tablespoons grated Parmesan cheese. Spoon another can of spaghetti on top. Sprinkle with 2 tablespoon Parmesan, 1 teaspoon dried rosemary. Dot with butter. Bake 15 minutes.

Mock Fruit Soup

This recipe is from a 1969 booklet Pillsbury's Soup & Salad Cook Book. It is described as a "great appetizer or dessert soup. Especially good on a cold winter's night." I doubt that. I am not a fan of fruit soup anyway but you can't tell me it is going to look or taste like anything other than warm, slimey, watered-down fruit cocktail in a bowl.
Mock Fruit Soup
1 can (1 lb. 1 oz.) fruit cocktail, drain and reserve 1 cup syrup (adding water if necessary)
2 tablespoons cornstarch
1 cup orange juice
2 tablespoons orange liqueur, if desired
Dash nutmeg

In medium saucepan, gradually add reserved 1 cup syrup to cornstarch; stir until smooth. Add remaining ingredients and fruit cocktail. Heat through. Serve warm. If desired, top with toasted slivered almonds. 4 to 5 servings.