A pure celebration of foods others sneer at

[Anonymous]

Anonymous wrote:

Anonymous wrote:Actual Stove Top Stuffing, instead of potatoes. There. I said it. No, I don't like your grandmother's recipe. I like the boxed $hit.

I also loved Idahoan instant potatoes. Don't give me homemade. I like the boxed $hit

When I'm making my gravy soup, i'd much prefer instant to real.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Actual Stove Top Stuffing, instead of potatoes. There. I said it. No, I don't like your grandmother's recipe. I like the boxed $hit.

I love you.

Love you back.

[Anonymous]

I just cracked open my grandmother’s cook book from 1940 and it opened to a recipe called “Lima Bean Loaf” — meatloaf made with Lima beans instead of beef (Lima beans, bread crumbs, peanut butter, poultry seasoning, onion, bacon fat, and milk) 🤢

[Anonymous]

Anonymous wrote:I just cracked open my grandmother’s cook book from 1940 and it opened to a recipe called “Lima Bean Loaf” — meatloaf made with Lima beans instead of beef (Lima beans, bread crumbs, peanut butter, poultry seasoning, onion, bacon fat, and milk) 🤢

Ironically, it said this meal was “vegetarian,” despite the use of bacon fat. Lol

[Anonymous]

Anonymous wrote:This thread is making me smile. The Midwest feels well represented here.

Was wondering if there was a regional or age thing here. I don't think I've had or been offered anything on this beyond maybe pigs in a blanket.

[Anonymous]

Bologna and cheese on white bread with yellow mustard.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I just cracked open my grandmother’s cook book from 1940 and it opened to a recipe called “Lima Bean Loaf” — meatloaf made with Lima beans instead of beef (Lima beans, bread crumbs, peanut butter, poultry seasoning, onion, bacon fat, and milk) 🤢

Ironically, it said this meal was “vegetarian,” despite the use of bacon fat. Lol

Was she southern? Bacon fat in "vegetarian" food is totally southern.

[Anonymous]

Anonymous wrote:

Anonymous wrote:This thread is making me smile. The Midwest feels well represented here.

Was wondering if there was a regional or age thing here. I don't think I've had or been offered anything on this beyond maybe pigs in a blanket.

I'm getting lots of grandma vibes here from 1950s cooking. It was a wacky culinary age. I remember reading an article once about gelatin. Before it became commercially available, it was very hard to prepare properly and was expensive. So things like jello were fancy! Then when the commercial versions came out and everyone could make it, they all went wild - hence the jello salads and fruit molds.

[Anonymous]

Anonymous wrote:Bologna and cheese on white bread with yellow mustard.

I see your Bologna and cheese and raise you a liverwurst sandwich with ketchup, on white bread. Dill pickle spear on the side is not optional

[Anonymous]

I LOVE COOL WHIP.

I do not want real whipped cream, or even spray cream from a can. I just want a lot of cool whip on my one slice of pie. Look away if you can't handle it.

[Anonymous]

"These little pastry cups with undisclosed pasty mushroom filling that appear at work events."

I know exactly what you're talking about. Sodexo or some company like that must make these things frozen by the million.

They also used to appear too on international flights on airline meals, I remember.

[Anonymous]

Stove top chicken stuffing with cheese whiz melted on top or even just plain stove top

Boxes Pasta Roni garlic and olive oil vermicelli with parmesan cheese on top

Frozen Mrs. Smith original apple pie

Kraft spirals mac and cheese (much, much better than original mac) Less pasta BUT much more cheese.

[Anonymous]

Anonymous wrote:Port wine cheddar*
Andes mints
Cool Whip

*from the Hickory Farms kiosk set up in the middle of the mall during the holidays!

And yes, yes, yes to Andes....and Cool Whip! And Stove Top!

They've kinda gonna upscale lately, but Deviled Eggs. DH had never eaten them, nor had/have many of our friends. But they're all converts. So much so, that a church friend has renamed 'Angel Eggs' (because they taste so heavenly!).

Love the thread and the decided lack of 'ewww's.

Happy Feasting and Thanksgiving to all.

[Anonymous]

In addition to my love of Stovetop stuffing, I also am fond of the boxed dehydrated scalloped and au gratin potatoes that you add boiling water to and cook (Note that Stovetop is on sale for just $2 with an online coupon at Giant this week).

On holidays we still make our childhood orange mandarin Jell-O and also the strawberry pretzel one. I see them as a kind of homage to the 1970s and childhood family holiday gatherings.

I eat none of these things outside the months of November and December, though, and never even think of them.

[Anonymous]

Anonymous wrote:Cranberry sauce from a can. It's really the only kind I like.

Heinz baked beans.

I saw a TV show last night where they were making egg and chips for dinner and man, I want to go and get a bag of oven fries and just eat egg and chips. Maybe with a chip butty on the side.

No thank you to the Cranberry Orange sauce with Grand Marnier and lemon zest. I’ll take two lines of Ocean Spray, please.

PS - I had to look up Bavarois. It looks DELICIOUS!