“He has stolen the morphine.”
Paul Fussell’s Milk Punch
1 part brandy
1 part bourbon whiskey
4 parts fresh milk
Frozen milk cubes
“The previous evening (this is the hardest part) put milk instead of water into enough ice-trays in your refrigerator. On the day, mix the fresh milk and the spirits thoroughly together — in an electric blender, the deviser of the recipe says, and by all means do that if there is one lying about and not wanted by someone else and clean and with no bits missing and in working order. For me, stirring in a jug will do just as well. Pour into biggish glasses, drop in milk cubes, dust with nutmeg and serve.
The punch is to be drunk immediately on rising, in lieu of eating breakfast. It is an excellent heartener and sustainer at the outset of a hard day: not only before an air trip or an interview, but when you have in prospect one of those grueling nominal festivities like Christmas morning, the wedding of an old friend of your wife’s or taking the family over to Gran’s for Sunday dinner.
Note. Do not, of course, use an expensive bourbon or a brandy that is anything more than just French. And taste each bottle of milk before pouring it in. There is a risk that sour-milk punch would not be as good.”
Bake: 30 minutes
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1 tsp. soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French’s® French Fried Onions
MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
BAKE at 350°F. for 25 min. or until hot.
STIR . Sprinkle with remaining onions. Bake 5 min.