Strangest Dishes That Were From *Your Time*
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koskiewicz — 9 years ago(October 23, 2016 04:20 PM)
around Easter, my mom would make ziltzthis was a horrid concoction that included meat by products and clear gelatin= head cheesemy dad would gobble this up with white vinegar as we kids watched and gagged!!!
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fiatlux-1 — 9 years ago(October 23, 2016 04:30 PM)
Wowza! That's a dish I have never heard of.
I always wondered who liked head cheese, I figure some people must..they keep selling it.
What exactly is a meat by-product?
I'd say this cloud is Cumulo Nimbus.
Didn't he discover America?
Penfold, shush. -
koskiewicz — 9 years ago(October 24, 2016 08:56 AM)
ziltz is a Polish concoction but I also understand that Swedes have their own version and love it too. Meat by products, as I understood it, was muscle, fat and other stuff that were not edible. YUK !!!! It is called head cheese in the USA
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leybadana — 9 years ago(October 26, 2016 04:30 PM)
head cheese is good.>
http://sawasausage.com/
Polish food, YUMMY
Graham Hess: There is no one looking out for us. We are all alone. -
IcingOnTheCake — 9 years ago(October 25, 2016 08:03 PM)
I can't think of anything strange but I fondly remember
stir 'n frost
and
snack 'n cake
or something like those names. The boxes just mixed in one small container. Kids though weren't as gluttonous as many are today. One of those small cakes fed many of us with some left over. -
fiatlux-1 — 9 years ago(October 26, 2016 02:16 PM)
That must have been kinda cool!
It reminds me of a couple prepackaged foods from my youth, when microwave ovens were becoming commonplace (and wondrously viewed) in everyday households.
There was a microwave spaghetti w/sauce, sold in a big glass jar. You took the lid off, but otherwise you microwaved it in the jar.
Ghastly stuff, yet I loved it!
Same with the first microwavable cake mix. It was vanilla, and baked in a plastic pan that came with it. It even had a packet of frosting, it has multi-colored frosting balls in a white frosting base.
Like you mentioned, everyone tended to eat smaller servings of junk food then (heck you weren't allowed to eat more in my home, even if you wanted to!
)
The cake was strangely tasty, and wow whatever was in it made you hopped up with energy for hours!
I'd say this cloud is Cumulo Nimbus.
Didn't he discover America?
Penfold, shush. -
IcingOnTheCake — 9 years ago(October 27, 2016 08:01 AM)
The spaghetti reminded me of box pizzas we used to eat, the Chef Boyardee ones. They had them later but they seemed better during the late 0s and early 80s.
the microwave cake reminded me of those metal colored pieces that are supposed to help crisp microwave oven pizzas. They never worked. The cake though sounds interesting. -
wickedkittiesmom — 9 years ago(October 27, 2016 09:44 AM)
Buitoni toaster Pizzas - I loved them but they are no longer made. You just stuck them in a toaster until they were warm. I don't think I would like them now.
I also remember all kinds all kinds of horrible jello molds, I think some of them had cream cheese or whipped cream in them, some had things like carrots and marshmallows. Lucky for me, my mother just made plain jello but whenever we were invited somewhere for the holidays, there were always jello molds and green bean casseroles (my mother never made that either.)
I will never let you part, for you are always in my heart: MJ
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athene-5 — 9 years ago(October 27, 2016 01:56 PM)
These are some things my Mom used to make for us. I don't think I've ever made them, but I didn't complain as a kid, so must have liked them.
Porcupine Meat Balls- large seasoned meatballs, rolled in rice and cooked in broth or tomato sauce until done. The rice sort of fluffed up as it cooked. We kids thought this was great.
Canned salmon and noodle casserole with cream of mushroom soup. Not bad. We also had lots of salmon croquettes which I still love.
Baked rice pudding with raisins and cinnamon sprinkled on top. I make the Greek style, but this was good.
"But look, the morn, in russet mantle clad, Walks o'er the dew of yon high eastward hill" -
wickedkittiesmom — 9 years ago(October 27, 2016 02:02 PM)
athene: My mother used to make a lot of salmon patties (I remember the cans of Pillar Rock red sockeye salmon) and also she made salmon salad (just like tuna salad but using the salmon instead) I was crazy about both, unfortunately I can no longer eat fish or I would be making these things. My mother also made Porcupine meatballs, they were very good.
I will never let you part, for you are always in my heart: MJ
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IcingOnTheCake — 9 years ago(October 27, 2016 04:52 PM)
Mine still makes the patties from canned salmon. I never cared for them. One of my sisters made them for her children but had to tell them they were "porkchop" patties and they eat them. They're not big on fish.
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athene-5 — 9 years ago(October 28, 2016 07:17 PM)
I'm not really crazy about salmon, but I did like the salmon casserole and still like the croquettes, perhaps because the taste is cut with other things. We never had the salmon salad. Pork chop patties- LOL!
"But look, the morn, in russet mantle clad, Walks o'er the dew of yon high eastward hill" -
falconefans — 9 years ago(October 28, 2016 08:44 AM)
My mother made the salmon loaf from the canned salmon and dried potato flakes. I think it was topped with cream of mushroom soup for the sauce. I don't know where she got this recipe, if it was on the soup can, the salmon can, or in woman's day magazine. But we had it often and i liked it except for biting down on the salmon bones.
My grandmother used to make her version of rice pudding. Basically she'd heat some milk in a pan, add sugar and cinnamon, and then dump in leftover cooked rice. It was watery, not pudding-like at all. I never liked it and to this day have never had "real" rice pudding.
Fraaaank. FRANK! Get my jean bin. Susie wants my jeans.
No she doesnt. -
athene-5 — 9 years ago(October 28, 2016 07:21 PM)
I love the Greek style rice pudding, and you do cook it on the stove, but you start with raw rice and cook it slowly in the milk and cinnamon and sugar, so the rice gets very tender and the pudding thickens up. My recipe also takes a beaten egg added at the end. Then it is very hard for me to let the pudding set and cool- I want to dive right in! But one should wait until it cools
"But look, the morn, in russet mantle clad, Walks o'er the dew of yon high eastward hill" -
BoingFwip — 9 years ago(October 28, 2016 09:58 PM)
I'll have to try it that way. I've only ever made the kind that goes into the oven and I'm also an impatient person when it comes to baked custards like that. I also like the method of cooking the rice in the milk instead of using leftover rice, which is how I usually make it.
I like nutmeg instead of cinnamon in my rice pudding. Sometimes just a slight sprinkle of cloves, too. I like cinnamon for a lot of things but I think rice pudding tastes better with nutmeg. I also sometimes like raisins in my pudding, but if I have raisins I'll use cinnamon. There's something about that combination that tastes like childhood, that's how my mom and grandma used to make rice pudding.
I am a leaf on the wind. Watch how I soar.