I make pigs in a blanket every time my grandson visits. He thinks they are the best! His mother brought deviled eggs at Christmas and she hates eggs.
My hens are laying so many eggs right now. I must make deviled eggs three times a week. It’s the only way my teenagers will actually eat them. I haven’t bothered getting fancy, though.
My mom used to buy the whole bologna for slicing on. Thick cut made the best fried bologna sandwiches.
My mom used to fry bologna and we called it frizzled bologna. I bought some Boars Head garlic bologna a few days ago and fried it up. Hadn’t done that in ages but this discussion has brought back memories and I thought of her. She made city chicken too. I miss her.
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Fried bolonga, ketchup & white bread - huge childhood favorite!
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Is fried potatoes (in peanut oil) with lots of onions, then smothered with ketchup, a retro-food? My kids and I love them, but my husband can’t stand the smell so I would make them when he traveled.
Does anyone make fried chicken these days? I used to make it, but haven’t in a couple of decades, other than the occasional wings splurge.
My husbands family makes Carl Bidding lunch meat wrapped around cream cheese as an appetizer. They love it.
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Steakums! Do they still make these? My dad would fry up some onions and green peppers. Toss it all on a roll with mayo and A1…
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My husband loves these! I buy them for him a couple times a year
I haven’t tried making fried chicken in years, decades really. My late MiL made the best fried chicken and it was easier to enjoy it whenever we made the long trip. I used to buy Publix fried chicken about once a week, but neither of us should eat it now. When I eventually feel comfortable going into Publix again, I may splurge just once.
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I just made fried chicken this weekend. I make it every few months. Totally worth the mess.
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They still make Steak-ems. I remember buying and making them early in our marriage. Recently I found that Kroger sells shaved beef in the fresh meat section which can make a similar (and I think more healthy/less greasy) than the Steak-em product.
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I am not great with fried foods and can often go a year or more between frying something. Every year or two I will make beer battered chicken fingers, they are amazing for the first few bites but the greasiness always makes me sick. A couple of months ago I had some chicken that needed cooking and decided to look up a recipe and make regular fried chicken fingers, now that you can buy chick-fil-a sauce at the store I am looking for things that I can dip in it. My mother used to fry chicken a lot but rarely does anymore. Both of my grandmothers always used an electric skillet for fried chicken, but my mother always deep fried it in a cast iron dutch oven.
I still like deviled ham very occasionally.
I do think some retro type foods have stood the test of time better than others. Deviled eggs have probably never really gone out style. Manwich (makes a great meal!) , Tater Tots , are still around and I still have a craving for sloppy joes once or twice a year. It will be interesting to see how long these types of things last going forward.
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I don’t care what it’s called or how you say it, I want me some of that, all my favorite flavors. Googling, the 'Mericans seem to be adding lemon juice, but I could see lime juice being even better?
TV dinners in a foil tray
Boil in a bag meals (turkey and gravy or salisbury steak that came frozen and you had to boil them to cook it)
My grandmothers mac and cheese made with Velveeta (still cannot get mine like hers)
Poor Man’s Cake
Swiss Steak (again, my grandmother’s recipe but not like any other I can find - I think hers had ketchup in it)
Pepper Steak (the recipe on the Swanson Broth can)
McDonalds Fried Pies!!! Thank goodness Popeye’s still has them like this.
My husband always talks about early tv dinners in a foil tray where one compartment had soup in it. I don’t remember that. I do remember ones with the turkey with stuffing and gravy in one section, peas in another section, mashed potatoes in a section, and a cherry pie type desert in the last section.
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Too funny. I just bought ingredients this week to make some! I call it Ambrosia and that is how I found the recipe via Google.
We still eat meatloaf fairly often.
What I miss and will never have again are my mom’s cakes. I bake hardly at all and when I do, the simpler the better, mostly fruit pies. Her cakes were magnificent.
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My spouse loves meatloaf, mashed potatoes, gravy, and corn.
I do, too.
The problem is that he wants it to resemble and taste like the food we were served in our elementary school lunchrooms.
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The simplest way doesn’t use either. It’s just chiles, garlic, cilantro, cumin, and olive oil. However, like many Middle Eastern traditional dishes, each person has their own way of doing it, and some do add lemon juice, and some will also add fenugreek. While limes may have been used in Yemen and the area, limes were not available in Israel, so Yemenite Jews in Israel used lemons.
Here is an authentic recipe, in Hebrew with some English translations (though she gives up halfway through):
“Coozbara” = Cilantro (the leaves)
“Khauayej” 'חוויאג = Hawaij - Wikipedia (the dark powder she adds)
Notice that the gutteral “Kh” sound is not the same as that in the Russian “X” or the Spanish “J”, or the German “Ch”.
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