Anonymous wrote:Sautéed cabbage and onions mixed with egg noodles. The onions were near burnt. It was Hungarian and delicious too.

This is káposztás tészta (cabbage noodles). My mom used to make it all the time. In our house we liked it with black pepper sprinkled over the top but in some Hungarian households, they skip the pepper and sprinkle it with powdered sugar!

https://www.chabad.org/recipes/recipe_cdo/aid/4351296/jewish/Hungarian-Cabbage-Noodles.htm

Fried buttered hominy. I think it may be more common in the south.

Wine jello with cherries as part of thanksgiving dinner

Shredded wheat cereal with melted butter.

Hotdogs cooked in a pan, gravy made from pan scraps, all served on mashed potatoes.

Anonymous wrote:Brains. But she thought it was too good for us and kept it -- "them"? -- all to herself.

hahah are you south asian? My mom made brains and we though they were eggs, so gross. They are actually pretty yummy if you don't know what they are, kind of foes gras like but once i knew i couldn't eat them or even look at them again.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:My mom would mix sour cream and sugar together and serve it as dessert. It was my favorite.

Mine would serve strawberries dipped in sour cream and rolled in brown sugar. They were awesome.

OK but this is actually good and I still do it, although I use plain Greek yogurt instead. Domino "brownulated" sugar (pourable brown sugar) works the best for this.

I can see this working because Jason’s deli fruit dip is just sour cream, sugar, and I believe orange cognac flavoring.

This was called Strawberries Romanoff in my house. My mom added Grand Marnier to the dip. Something like this:

https://www.allrecipes.com/recipe/266832/strawberries-romanoff/

Potatoes, eggs, cheese omelet on Italian sub rolls. No meat on Friday nights. Catholic thing.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:My mom would mix sour cream and sugar together and serve it as dessert. It was my favorite.

Mine would serve strawberries dipped in sour cream and rolled in brown sugar. They were awesome.

OK but this is actually good and I still do it, although I use plain Greek yogurt instead. Domino "brownulated" sugar (pourable brown sugar) works the best for this.

I can see this working because Jason’s deli fruit dip is just sour cream, sugar, and I believe orange cognac flavoring.

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.

My mother and grandmother would do this with grits. Yum!

Anonymous wrote:Lemon Jello mold with shredded carrots and pineapple, topped with mayo. I still make it for Christmas.

Oh, my midwestern grandmother made this, without the mayo! I love it and still make it sometimes for Thanksgiving.

Which reminds me, my mother would also make Watergate Salad for parties: pistachio pudding, canned crushed pineapple, Cool Whip, and pecans or walnuts (sometimes she would leave out the nuts). I think it's supposed to have mini marshmallows, too, but she never used those.

Anonymous wrote:Spaghetti with red sauce, Parm out of the can, and dill pickles and black olives on the side

Ice cream between two slices of white country bread

I had the "ice cream sandwich" thing in Asia before. It's like that thick white snowflake bread they have with ice cream in between.

Spaghetti with red sauce, Parm out of the can, and dill pickles and black olives on the side

Ice cream between two slices of white country bread

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.

Another Long Islander here who was served spaghetti with ketchup in the 70s/80s. We should start a support group.

These weird 50s-style appetizers:

Ritz crackers topped with gelled beef consomme (with a little chopped celery, sliced green olives, and tiny canned shrimp mixed in).
You put about a tablespoon of the consomme/gelatin/everything else mixture in muffin tins to chill, so them come out the right size for crackers

They're odd but tasty, although I never loved the canned shrimp. If I made them these days, I'd maybe use sauteed shrimp, chopped to the right size.

It was originally my grandmother's recipe, and my mother still makes it sometimes.

Man, people ate them up at parties, though.

Anonymous wrote:

Anonymous wrote:My mom would mix sour cream and sugar together and serve it as dessert. It was my favorite.

Mine would serve strawberries dipped in sour cream and rolled in brown sugar. They were awesome.

OK but this is actually good and I still do it, although I use plain Greek yogurt instead. Domino "brownulated" sugar (pourable brown sugar) works the best for this.