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[quote=Anonymous][quote=Anonymous][quote]My mom added butter to PB&J sandwiches. She would butter the bread, then add a layer of peanut butter on top of the butter, then add the jelly. I never realized it was strange until I was in late elementary school and my friends started to comment on it - and they all loved my mom's PB&Js! It was actually quite tasty. [/quote]

My parents still do this. They claim the butter "seals" the bread so that the jelly won't run into the bread or make it mushy. I watched them do it a year ago as they packed their lunch for a road trip and was kind of horrified, yet it made me wonder if they had done it all along and I never knew.

School lunch was a slice of white bread, slice of bologna (from the Oscar Meyer tub, red rind pulled off) and mustard. Every day.

We ate that chipped ham barbecue a lot living in Northeast Ohio.

I'm about to make the cranberry jello mold my grandmother always made for Thanksgiving or Christmas, whichever holiday we were there for. Problem is, the recipe calls for sliced strawberries in heavy syrup, which aren't made anymore (remember the spinach type boxes of frozen everything, 10 oz or so?). So it never really comes out right. [/quote]
Couldn’t you just thicken some simple syrup a bit - “heavy syrup” is just thickened sugar water, basically, right? - and add that with the frozen strawberries? And frozen strawberries in heavy syrup sounds like a thing they might care at dollar stores that have bigger grocery departments. [/quote]

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