I am moving soon and have to use up the random stuff in my cupboards. Here is a sample of what lurks there:
Anchovies in oil
Caperberries
Steak and kidney pie in a TIN.
Tinned pineapple.
Very small pasta shapes
Split pea lentils
Microwave popcorn
Cup a soup
Vanilla flavouring
Onion gravy granules
Tinned spaghetti
Rice pudding
Couscous
What on earth can I make out of this?
1)Cook the canned spaghetti. Separately cook the pasta, and mix them together in the pot. Chop a couple of anchovies and mix them in, while simmering. Just a couple of anchovies, mind you, since they’re fairly strong.
Cook the lentils. Separately cook the cous cous. Shake a small amount of the onion gravy flakes into the cous cous while they’re cooking. When they’re ready serve the cous cous with the lentils spooned over the top and a side of pineapple.
You could also make the rice pudding and mix some pineapple in and add a touch of vanilla.
What kind of cup-a-soup? Sprinkle it over the microwave popcorn?
I love photopat’s recipes #2 and 3, but eww to the pineapple with the couscous. I like suggestion 3 better. Maybe also the Caperberries [whatever those may be] with the vanilla-pineapple-rice pudding?
Throw away the Anchovies in oil 
Caperberries aren’t sweet berries, they are the fruit of the caper bush packed in a brine. They are salty and not something that would be good in a sweet desserty thing. I’ve had capers (the buds) but I’ve never tried caperberries, they are supposed to be similar but bigger and milder.
I have no recipes with that mix, but if the couscous is plain you could possibly add some of the other ingredients. The onion gravy and couscous might not be bad mixed together. You could probably also mix the cup of soup and the couscous. The lentils (cooked) could be added to the couscous. You could even try and anchovy in there.
I’d vote for throwing out the tinned steak and kidney pie. I can’t imagine that’s very good when it’s freshly made, let alone after it’s been stuck in a can for a while.
If you can, buy some more dry pasta, otherwise use the tinned as photopat says in 1, but add a few chopped caperberrys to the mix.
Cook the rice pudding, serve with drained sliced pinaple. If you have sugar and want to get ‘posh’ put the cooked rice puding and pineaple into a heat proof dish, then sprincle sugar on top, then put under a very hot broiling grill as close to the grill as you can get it, until the sugar browns and caramelizes.
Oh, good drol. That must have been hilarious. Caperberries in the ricepudding. :o Thank you for explaining, Wile E. I think I know what they are now. Small green thingies, a bit like olives only tinier, right?
If you’re not moving three states away, just pack 'em up and take them with. I always move food.
I know, that’s not the most creative idea, but still. 
If I have a few key ingredients, I go to
http://www.recipesource.com/
formerly SOAR searchable on-line archive of recipes. You can search for recipes with the ingredients; you can look at what pops up and decide whether it is worth the effort.
How about anchovy-caperberry-steak-and-kidney-pie-pineapple-very-small-pasta-shapes-split-pea-lentil-microwave-popcorn-cup-a-soup-vanilla-flavouring-onion-gravy-granule-spaghetti-rice-pudding-and-couscous stew?