A pure celebration of foods others sneer at

[Anonymous]

Anonymous wrote:Port wine cheddar
Andes mints
Cool Whip

Port wine cheese, yes.

[Anonymous]

Anonymous wrote:Fluff. I eat a big spoonful of this mixed with a bit spoonful of PB. I consider it a low carb flufffer butter so basically health food.

Absolutely! That's brilliant to keep it low carb like that!

[Anonymous]

Anonymous wrote:

Anonymous wrote:When I was a kid, my mom would always make a cornflake wreath around Christmas. She hasn’t done that in decades. Maybe I’ll ask her to make one for my kids for the nostalgia. Green teeth be damned!

https://mycasualpantry.com/cornflake-christmas-wreath/

I have never heard of this! Thank you for sharing!

I made it once. (NP here)

It is pretty but really a mess to eat!

[Anonymous]

Anonymous wrote:5 cup salad!

a cup each of sour cream, crushed pineapple, sweetened coconut flakes, canned mandarin oranges, and mini-marshmallows

(Serve from a green Tupperware bowl, obviously.)

I love that you call this a salad!

😂 ( but don’t get me wrong, it sounds delicious!)

[Anonymous]

Anonymous wrote:

Anonymous wrote:Pasta salad!

People sneer at pasta salad? It's so innocuous.

You must be new here.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Tater tots
That dip made with sausage, canned tomatoes, and cream cheese— with Fritos Scoops

Holy crap I could that dip with a spoon. It turns me feral.

Recipe please!

[Anonymous]

Anonymous wrote:

Anonymous wrote: These little pastry cups with undisclosed pasty mushroom filling that appear at work events

Tater tots


YUM!

I’ll add my weird stuff—basically I am stuck in an auberge in the 1970’s:
- Bavarois (an old French dessert of gelatin (!), whipped cream and custard, “inspired by Bavaria”)
- Coquille St Jacques, I mean it’s seafood with a cheese cream sauce served in a clamshell, why is everyone sneering and/or gagging
- Dry sherry in the tiny glass
- Grand marnier or a cognac after dinner

Also:
Eel. I love it and you’ll never tell me anything different

Ritz crackers with peanut butter and bacon as acceptable cocktail fare

ALL OF THE STREET FOOD

Avocado toast

Snickerdoodle cake cookies from Safeway

That was my grandmother’s post dinner drink every thanksgiving!


I am serving a complete retro cocktail hour on Thursday. Pigs in a blanket (crescent rolls, lil smokies, no homemade nonsense), ruffled chips with onion dip (store bought, no ina garten nonsense) and pub cheese with ritz! Can’t wait!

Wish I was invited!

[Anonymous]

EggNog Milkshakes

[Anonymous]

Scalloped potatoes from a box

[Anonymous]

So glad this thread is back!!!

[Anonymous]

Anonymous wrote:I grew up on Chef Boyardee canned ravioli. Yes, good ravioli is good, but love the canned stuff. We get it by the case at Sam's Club and my wife and kids now eat it, too, when you need a fast lunch.

I make Lipton Onion soup mix for virtually every party. Serve with both Ruffles and with crudites.

I make pigs in blankets with Hillshire Farms L'il Smokies and Pillsbury croissants, but just about any will do. And my kids scarf them up all the time. I often make a double batch and have one for parties and one for my kids to have the next day.

You are bringing back memories—those ravioli!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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 don’t disagree that the boxed stuff is glorious but you need some of those little canned potato balls fried in butter till they are crispy brown next to them.

Thanksgiving is not about choosing between carbs. It’s about ALL the carbs.

What are these? Canned potato balls? Tell me more!

https://www.safeway.com/shop/product-details.121500001.html?productId=121500001&psrc=g&CMPID=ps_swy_eas_ecom_goo_20200924_71700000073036112_58700006942433492_92700062501548397&gad_source=1&gbraid=0AAAAADek7AhGcL8BbL3H71hHHn8z0blKr&gclid=EAIaIQobChMIhs7K2LjVggMVL_XICh3LcwyqEAQYASABEgKryfD_BwE&gclsrc=aw.ds

Pan fry them in a lot of butter (sorry, I have no retro food nostalgia for margarine) and then put them between the stovetop and the stouffers Mac and cheese.

Wow. I am not a health nut…but that is next level!!! You have my respect.

Thanks for this thread OP!

[Anonymous]

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

OMG.

I had totally forgotten that baloney exists.

I used to eat it plain on white bread

[Anonymous]

Anonymous wrote:I know more than a few people who consider pecan pie to just be sugar with no redeeming value but I will always love it.

I loooove pecan pie!
I also love green bean casserole and stove top stuffing. Every year, DH makes some fancy sausage, mushroom and wild rice cornbread stuffing and every year I’m disappointed.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote: These little pastry cups with undisclosed pasty mushroom filling that appear at work events

Tater tots


YUM!

I’ll add my weird stuff—basically I am stuck in an auberge in the 1970’s:
- Bavarois (an old French dessert of gelatin (!), whipped cream and custard, “inspired by Bavaria”)
- Coquille St Jacques, I mean it’s seafood with a cheese cream sauce served in a clamshell, why is everyone sneering and/or gagging
- Dry sherry in the tiny glass
- Grand marnier or a cognac after dinner

Also:
Eel. I love it and you’ll never tell me anything different

Ritz crackers with peanut butter and bacon as acceptable cocktail fare

ALL OF THE STREET FOOD

Avocado toast

Snickerdoodle cake cookies from Safeway

That was my grandmother’s post dinner drink every thanksgiving!


I am serving a complete retro cocktail hour on Thursday. Pigs in a blanket (crescent rolls, lil smokies, no homemade nonsense), ruffled chips with onion dip (store bought, no ina garten nonsense) and pub cheese with ritz! Can’t wait!

Wish I was invited!

I prefer pub cheese with those thin rice crackers from TJ. They hold up better for scooping straight out of the container 😄