Marg's Cuban Lunch

Along with its elegance and refinement, caker cooking is often considered one of the world’s most mysterious cuisines. There are so many unanswered questions. For example, who discovered that soda crackers taste like Skor Bars? Or that Ritz crackers taste like apples? Or that a marshmallow and a Pilsbury crescent roll were good representations of Christ's resurrection?

Sometimes, the mystery rests not in the ingredients, but in the name. I had no idea what a “Cuban Lunch” was, let alone Marg’s connection to it. So I called my friends at Dateline NBC to do a little investigative work. Turns out Cuban Lunch used to be the name of a chocolate bar. As to Marg, Stone Philips told me that her identity remains shrouded in mystery. The people in Outlook, Saskatchewan were tight-lipped. Who is this Marg? And why do I picture her smoking cigars?

Anyways, these are perfect when you’re faced with that that sweet-or-salty dilemma. That’s because they have potato chips and chocolate. Be warned though: butterscotch chips are a little potent. I had an Italian complaining for three days that the house smelled of maple.

1 package butterscotch chips

1 package peanut butter chips

1 package chocolate chips

1 ½ cups crushed ripple potato chips

1 ½ cups nuts

Melt all of the packages of chips together on low heat. Add in the potato chips and nuts. Spoon into small paper cups and cool.

Source: With Hearts That Care and Hands That Serve, Outlook, Saskatchewan