2,550 con con recipes

Brandied fruit starter with pineapple, peaches, apricots, and maraschino cherries soaked in brandy and sugar. A living friendship cake starter you keep and share.

Five cup salad with sour cream, coconut, mini marshmallows, mandarin oranges, and crushed pineapple. A no-cook retro fruit salad that chills overnight and feeds a crowd.

A 20-minute microwave tuna casserole using packaged stroganoff noodles, canned tuna, green peas, and chopped pimentos. Quick comfort food for busy weeknights.

Pineapple apricot crush blends canned apricots with pineapple juice and ice into a tropical slushy drink. Three ingredients, ready in 5 minutes.

Meatless chili mole with cocoa powder, two kinds of kidney beans, corn, and melted Jarlsberg cheese. The cocoa adds rich depth without any chocolate sweetness.

Quick microwave baked bean casserole with crispy bacon, brown sugar, ketchup, and mustard. Bubbly and smoky in just 30 minutes. Add franks or ham for a hearty main.

Pistachio salad (Watergate salad): the retro fluffy green potluck classic with instant pistachio pudding, crushed pineapple, marshmallows, and whipped topping. Five ingredients, no cooking.

Italian pasta e ceci soup with chickpeas, elbow pasta, canned tomatoes, garlic, and fresh basil. A hearty one-pot vegetarian soup ready in under an hour.

Homemade Mexican Spanish rice toasted golden in a skillet with tomatoes, garlic, onions, and bell pepper. This easy one-pot side dish simmers to fluffy, savory goodness in just 35 minutes.

OK Corral salad, a hearty cold pasta-and-tuna toss with pasta wheels, canned tuna, crisp radishes, and green bell pepper. Make-ahead potluck friendly.

Beautiful color and all the flavor expected in a Jello-based salad. This was easy to prepare and tasty. I left the nuts out but they would add some nice texture.

Pink Rabbit is a three-ingredient riff on Welsh Rarebit with tomato soup, melted cheese, and canned tuna heated together and spooned over buttered toast. Quick, creamy, and comforting.

Eggplant with tomatoes is a simple side dish of butter-browned eggplant slices topped with warm canned tomatoes and chopped chives. A quick, low-calorie vegetable dish with just five ingredients.

Melon, hearts of palm, and prosciutto salad on mesclun greens with red-wine vinaigrette. An elegant Italian-inspired starter with sweet cantaloupe, salty prosciutto, and tender palm hearts.

A thick, rustic Italian-style soup loaded with penne, cannellini beans, fennel, zucchini, and summer squash simmered in vegetable broth spiked with dry vermouth. Low-fat, naturally vegetarian, and feeds 8 from one big pot in about an hour.

Vegan risotto soup made with arborio rice, vegetable stock, and a garden's worth of frozen vegetables. No oil, no butter, just creamy rice and bright vegetable flavor.