by Julian Brunt, Our Mississippi Home
There was a revolution in how Americans prepared food just after the end of the Second World War. It was inspired by the C-Rations we developed to feed our troops in far-flung places all over the world. Previous to that, canned goods were single ingredients, like peas, beans, or tuna.
The first I remember was Chef Boyardee’s spaghetti and meatballs. I loved that stuff, but mom served it only when she and dad had something to do in the evening, and a quick meal for the kids was needed. The market quickly expanded to all sorts of canned and packaged convenience foods, from canned ravioli, to pizza kits, but my all time favorite was Kraft’s mac and cheese.
I do still occasionally open a box of Kraft’s best, and it is just as good as ever, but if I want really good mac and…
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