Anonymous wrote:1. My friend's mom always served these as NYE appetizers at their big annual party. I have never seen a recipe for these 'rye bread pizzas' that does not first cook the meat, so that alone makes this pretty weird (let alone the large amount of processed cheese) and probably unsafe if not thoroughly cooked, but I remember that they actually tasted pretty good to the tipsy high schoolers who were at the party:

Mix 1 tube raw Jimmy Dean sausage with 1 lb raw ground beef and 1 lb shredded Velveeta, and spread over cocktail rye bread. Broil on low until bubbly and looks cooked.

2. The other weird food I remember is a jello mold made with lime jello, canned crushed pineapple, and a tub of cottage cheese. I know I made this with my mom, as I remember beating it with a hand mixer, but other than that tip I don't have an exact recipe. Again, tasted pretty good.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Here is what my mom did: cook some macaroni. Drain, and add three tablespoons of butter into the pot of macaroni and stir. Spoon it into individual bowls. Add a tablespoon of ketchup into each bowl. Sprinkle some salt on top. Stir. Give a bowl to each kid for lunch.

My mom did something really similar, basically the Asian version:

Fresh hot white rice, add big pat of butter, stir and mix with a little bit of soy sauce and sesame oil.
I’ve heard other moms did this with PB but I don’t think I’ve ever tried that.

NP - that's weird? I'm not Asian, but I love rice with butter, soy sauce and sesame oil. Just had it earlier this week.

PB does sound a little more odd.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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.

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.

Sliced frozen pound cake in a singe layer, topped with those mushy frozen strawberries in syrup, all covered with cool whip = 80’s strawberry shortcake! Loved it so much as a kid!!

Is it true? No more frozen strawberries in syrup? I used to love eating those with cereal. I haven't looked for it in the freezer section but I know exactly what it looks like in the little white box.

We had a thanksgiving jello mold thing that featured these strawberries and canned pineapple. No idea they were made anymore!

When I was growing up the frozen strawberries in syrup dumped over a slice of grocery store angel food cake was a common dessert.

Anonymous wrote:

Anonymous wrote:My mom took day-old cream of wheat that had solidified, fried it in a pan, and then served it with maple syrup. It was good, but only now I realize how weird that is.

It's like a wheat version of polenta.

Anonymous wrote:

Anonymous wrote:My mom would put a slice of deli turkey on top of white bread, and then pour gravy over the top. She also regularly made the above "tuna noodle casserole".

Open faced turkey sandwiches. Have you never been to a diner?

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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.

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.

Is it true? No more frozen strawberries in syrup? I used to love eating those with cereal. I haven't looked for it in the freezer section but I know exactly what it looks like in the little white box.

We had a thanksgiving jello mold thing that featured these strawberries and canned pineapple. No idea they were made anymore!

When I was growing up the frozen strawberries in syrup dumped over a slice of grocery store angel food cake was a common dessert.

Anonymous wrote:

Anonymous wrote:My mom would take a tube of jimmy dean sausage, a brick of cream cheese and mix it with a can of rotel tomatoes. Then we'd eat it with a bag of tortilla chips.

I tried this once as an adult and was so grossed out. I loved it as a kid though.

I love velveeta and rotel, with cilantro.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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.

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.

Is it true? No more frozen strawberries in syrup? I used to love eating those with cereal. I haven't looked for it in the freezer section but I know exactly what it looks like in the little white box.

We had a thanksgiving jello mold thing that featured these strawberries and canned pineapple. No idea they were made anymore!

When I was growing up the frozen strawberries in syrup dumped over a slice of grocery store angel food cake was a common dessert.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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.

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.

Is it true? No more frozen strawberries in syrup? I used to love eating those with cereal. I haven't looked for it in the freezer section but I know exactly what it looks like in the little white box.

We had a thanksgiving jello mold thing that featured these strawberries and canned pineapple. No idea they were made anymore!