HAIRBALL SOUP
by Phillip and Karen Flowers

SUBMITTER'S NOTE:  Man, this stuff looks foul and smells nasty, but it is damn good. 

INGREDIENTS

(for one person/serving)
 

• 1 Can tuna
• Jar of salsa or picante sauce
• 1/3, 1/2, or 1 whole package of shredded cheese (I prefer Mexican blend)

1. Open the can of tuna. Drain the tuna of liquid.

2. Carefully press the remaining liquid out of the tuna with the lid from the can. Be careful, if you press too hard, the tuna will explode outward, summoning all nearby cats to the tuna remains. The only reason that this is bad is that Cat saliva negates the five second rule regard how long food can be on the floor/counter/sink before it becomes dirty and inedible.

3. After removing all the liquid that you can, add salsa to the mixture and stir it until all the tuna is the same color as salmon. Add more if you like salsa/picante. Add less if you don't. There is no difference in taste between salsa and picante sauces that I have been able to detect. I think they just label the same cans differently.

4. Add the cheese shreds to the mixture, again adding to taste. I usually dump 1/3 a bag in.

5. Nuke it until the cheese melts.

6. Don't smell it, try not to look at it, just eat it.

7. Unless there is someone there that you just like grossing out, in which case you should not only smell and look, but should also point, comment, and expound on the hairlike properties of this dish.

Damn, I love your page. You made me and my wife cry tears of laughter, you bastiches.