Reference

Poppy Cannon, a pioneer in convenience cooking, was known for her innovative use of packaged and processed foods in her recipes. Some unique culinary terms and concepts associated with her work include:

1. "Convenience" Cooking: This term refers to the use of pre-packaged and processed foods to simplify the cooking process, which was a central theme in Cannon's work.

2. "Bread-and-Butter" Dishes: These are simple, everyday dishes that are easy to prepare and require minimal ingredients, reflecting Cannon's approach to home cooking.

3. "Velveeta" Recipes: Poppy Cannon was known for her creative use of processed cheese products like Velveeta in her recipes, which were both unique and indicative of the era's culinary trends.

4. "Can Opener" Gourmet: This term, derived from the title of her cookbook "The Can Opener Cookbook," encapsulates her philosophy of using canned goods to create gourmet meals with minimal effort.

5. "Thrifty" Meals: Cannon's recipes often emphasized affordability and making the most out of inexpensive ingredients, which was particularly relevant during times of economic constraint.

6. "Packaged" Food Innovations: Her use of manufactured food was meant to create new and interesting dishes, rather than just as a shortcut for lazy cooking.

These terms highlight Poppy Cannon's influence on American cooking and her role in popularizing convenience foods in the kitchen. Her approach to cooking was both practical and progressive for her time, and it continues to influence modern convenience cooking. Images related to Poppy Cannon's work and the era of convenience cooking can be found in various sources, showcasing the unique culinary landscape of the mid-20th century.