Strangest Dishes That Were From *Your Time*
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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!
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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. -
Destinata — 9 years ago(October 29, 2016 11:10 AM)
I have my mother's ancient Betty Crocker's Cookbook, which is a lovely look into a forgotten, kinder age, when subdivisions had just sprung up and the people back from WWII went to work in factories and the city, so they needed "bedroom communities." Before then, if you worked in the city you lived in the city. Outside the city were the farms.
The people brought their sense of apartment community people were much friendlier then to the 'burbs, and the "progressive party" was born. A lot of those things had casseroles, cocktail sausages or meatballs in some nasty sauce, molded salads or desserts, and foreign dishes that were so Americanized their own mother country wouldn't recognize them. I was born after this time, but it still fascinates me as does any cookbook from WWII, talking about ration coupons, victory gardens, and how to stretch that tiny amount of meat to feed a crowd and still have the food look and taste "American." The Chinese and Italians just to name two had that problem fixed for centuries, but Americans resisted new ways of cooking until the late '60's and '70's, for the most part.
Something that my mother used to make she was a terrible cook, which is probably why I decided I'd better learn was Chow Mein that came in two cans, one for the vegetables, and another for the fried noodles. That was "fast food" back in those days. If you look in the Oriental section of many groceries, those Chung King Chicken Chow Mein kits are still available.
I also remember my mother doing something "gourmet" Hamburgers Bourguignon. And some truly awful dish Sweet and Sour Turkey Wings that was so dreadful that my brother and I conspired to burn the recipe after having tasted it only once.
Ah, but who can forget the ubiquitous Banana Pudding? Or how truly gross it would get after three days in the 'fridge?
My poor mother was a terrible cook, except for fried chicken, which she cooked like the Arkansas-style fried chicken in James Villas' "The Glory of Southern Cooking." It was fantastic. Almost everything else she made was perfectly dreadful, and she knew it. She made pie crusts you could break a tooth on, but her fried chicken was a poem.
When evil is viewed as good, righteousness is viewed as evil. -
falconefans — 9 years ago(October 29, 2016 11:33 AM)
I remember that chow mein in the two cans. It was dreadful. It was my first and only exposure to chinese food when i was a kid so i could never understand why people liked going to chinese restaurants so much.
It wasn't until i was in high school or later that i went out with friends after going to a club. I probably had a bit too much to drink so didn't care about getting chinese food and was surprised at how good it was.
Fraaaank. FRANK! Get my jean bin. Susie wants my jeans.
No she doesnt. -
athene-5 — 9 years ago(October 30, 2016 05:29 PM)
I have my Mom's old BH&G cookbook. Those were recipes for big families and people were trying out all sorts of strange things. Mom made pork 'chop suey' and used those canned veggies, too. Ours was served over rice with the crispy noodles on top as a garnish. Banana Pudding with 'nilla wafers- yes, all the time.
"But look, the morn, in russet mantle clad, Walks o'er the dew of yon high eastward hill"