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What Dish Do You Make That You're Embarrassed To Like?

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I made a main dish for dinner the other night that I've served for years. It's very far from the Zuni Cookbook or Paula Wolfert's Slow Food.... it teeters on the edge of sleezy.

I take a couple of those big supermarket frozen tamales (if you need some class you can use those chic veggie tamales with fillings like green chili and jack cheese or black beans. I defrost or steam them or, if they're fresh, just unwrap them.

Lay them in a smallish baking dish - I use an 8 x 12 (I think) glass baking dish.

Open a can or 2 of Dennison's chili without beans and dump over tamales.

Cut up 4 Hebrew National reduced fat (Hah! That's a good one) hot dogs into slices and sprinkle around on top of chili. Top with either pepper jack or cheddar cheese broken into to pieces or grated.

Bake until bubbly.

My husband and I love this dish....eat it about every two months or so. Serve with chopped scallions.

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  1. I have most of the ingredients....I'll be after the tamales tomorrow. Any particular brand?

    1 Reply
    1. re: Spudlover

      I don't know the brand name but they're usually either in the freezer section or deli - big, big tamales tied with string at each end...They must be about 6 inches around.

      The other kind I use are the hippie/yuppie brand they sell at Berkeley Bowl and Piedmont Grocery - all veggie with fillings like chile verde and jack cheese, squash and cheese, black beans, etc.

      I always use Dennison's chili cause it comes w/out beans...but the dish would probably be just as good with beans in it.

    2. I don't get it! Why be embarrassed about that creation? At least you had the good sense to use the best hot dogs with the least fillers. A hot dog whose processor has to account to a higher authority.

      Explain this to me. Hebrew National packages their hot dogs 7 to a pkg. Yet the package weighs 12 ounces. How do they get each hot dog to weigh 1.714285 ounces? I find that very strange.

      2 Replies
      1. re: ChiliDude

        When my sister was diagnosed with type 1 diabetes she started weighing all her food. Turns out the weights on packages, especially those with several irregularly shaped items (the example she showed me was English muffins) aren't very accurate. Presumably the regulators don't care as long as the customer is getting more than it says on the package, not less. Who is going to complain about getting more than they paid for?

        Hebrew National probably has their equipment calibrated to make hot dogs that are uniformly pretty close to 12/7 of an ounce, but I wouldn't be surprised if some or all of them were a little more.

        1. re: ChiliDude

          Rotfl! I keep seeing an image of a fellow hired especially by H.Nat to weigh each hot dog.

          I've tried Niman hotdogs but they have a strange (to me) smoked taste that doesn't go with the rest of the dish.

          I do mostly use those fancy tamales nowadays, but those huge mothers of my youth were the best. I think now they even come with turkey!

        2. My nana's goulash. Brown one pound of 75% lean ground beef until browned, with one large chopped onion in a skillet, with just a little salt and pepper. In the meantime, boil a bag of egg noodles, drain, and set aside. When the ground beef is browned, do not drain the grease, but dump the whole thing into the noodle pot. Add one 29 oz. can of crushed tomatoes. Heat through with the beef until bubbling gently,(and if you're fancy, some DRIED parsley) and add noodles, stirring to combine. THEN, the piece de resistance-- cut up a block of velveeta (not the smallest one, and not the largest one, but the medium one), and stir in the entire block over low to medium heat. You know it's ready when it turns nuclear orange. Season to taste with salt and pepper.

          Best for family gatherings, intentionally kitsch potlucks, and pity parties when I need comfort food.

          Serve with diet coke, or regular coke if you insist. Do not serve with green vegetables or salad, for gosh's sake.

          Reheat leftovers (and there are lots if there's only two of you, like in my house) in microwave-- the noodles suck up all the juices on refrigeration, so it just sticks when you try to reheat it in a pot.

          2 Replies
          1. re: emdb

            Oh memories of my mother's eastern european - american variation on this! Instead of boiling the noodles, you scrape the cooked burger and onions to one side of the pan, then spread "vermicelli" noodles (they come in a plastic bag, not in a box like spagetti) in the fat, brown them on one side, flip and brown on the other side. Sprinkle in some paprika during this process. Add the tomatoes and cook till the noodles are done. Instead of velveeta, you stir in sour cream. There must have been garlic, how can there not be? With this variation, you saved dirtying the boiling pot and you've put the fat to 'good' use by browning the noodles and giving them a lovely texture.

            I wonder if my husband would leave me if I made this?

            1. re: emdb

              My Mom made a version of this when I was growing up, and I still make it every few months. It's very simple to make, and as comfort food goes, it can't be beat.
              Her method involves browning the ground beef, draining it, and mixing it with cooked macaroni and a can of chopped tomatoes in a casserole dish. Top it with loads of cheddar cheese and bake until the cheese is bubbly and crisp at the edges. YUM!

            2. I gotta go with tuna fish casserole. Kraft Mac & Cheese, Campbell's Cream of Mushroom soup, 2 cans of tuna, can of peas, and a small minced onion.

              It is one of my all-time favorite dishes. I swear, I could eat the entire casserole in one sitting.

              2 Replies
              1. re: Christina D

                Yep, that's a fond memory from my childhood! My mom also made a cold tuna and pasta salad which I loved...you put the cooked small shells in French dressing, there's tuna and probably celery mixed in, plus some sour cream. Can't remember what else.

                1. re: Christina D

                  You're right. For my money, the best thing I make that is most embarrassing to admit is tuna, mac & cheese, using the old Kraft blue box, canned tuna, canned cream of mushroom soup and canned peas, topped with buttered breadcrumbs or crumbled potato chips. But you've outdone me by adding in the minced onion.

                  You say, "I could eat the entire casserole in one sitting." I have. Sometimes I don't let it get as far as the oven, for the final baking, but end up eating it straight from the saucepan, sans the topping.

                  Does anyone have the name of a good therapist?

                2. WE love "Cheesy Potatoes". One package frozen Ore Ida home fries, one container sour cream, one can creamm of chicken soup, one stick melted butter, 16 oz shredded cheddar cheese. Throw it all in a casserole dish,top with crushed corn flakes and bake for about an hour. It is really good. Sometimes we add broccoli and ham and it is a complete meal.

                  2 Replies
                  1. re: macca

                    Hey, don't be ashamed! Frozen store brand hash browns, broken up, often beat the bloody knuckled version for me in recipes.

                    Your favorite sounds in essence like "The Potato Casserole" I couldn't wait to have for supper again as a child. Shredded potatoes, sour cream, cheddar, a touch of flour, loads of green onions, a little bit of cream, and some s/p/cayenne/white pepper baked in a casserole. Man, that's good eatin', but I only make it once a year or so.

                    You've brought that recipe back into my head, and ideas about broccoli sauteed in bacon grease added to an already sinful mix. Thank you for reminding me of one of my childhood favorites!

                    1. re: Catherine

                      WE had a crowd over yesterday, and made two - one plain version, and one with the ham and broccoli. They went fast. It really is an easy dish to serve when you don't want a lot of fuss.

                  2. cooked egg noodles, cream of mushroom soup, canned chicken or tuna, frozen veggies (whatever i've got) all mixed together in a casserole dish. topped with breadcrumbs and baked till crispy and brown on top...yum!

                    2 Replies
                    1. re: rebs

                      also...

                      cheeze whiz mixed with crab meat. spread on to english muffins then cut in to quarters. bake at 375 until browned and bubbly. they sound horrendous, but disturbingly addictive. they freeze well so you can pop some in the oven if you need a snack or if guests come by.

                      1. re: rebs

                        I do something very similar. I mix a can of tuna with sweet pickle relish, finely chopped white onion and mayonnaise and spoon it on to toasted English muffins. Top with whatever cheese is handy and place under the oven's broiler until the cheese is bubbling and you can smell the tuna. It is great comfort food and is always something I have handy in case unexpected company drops by for a visit.

                    2. When I have a cold, the only thing that I want to eat is something my family always called "Dip" (because of how it's eaten).

                      Mix one can of Campbell's Cream of Tomato Soup, and one can of Campbell's Cheese Soup in a sauce pan (important - no milk or water) and heat until bubbling.
                      Then you dunk triangles of toast in it to eat.

                      Now, at least, I use whole wheat bread for the toast.

                      There goes my last shred of gourmet credibility,
                      Anne

                      1 Reply
                      1. re: AnneInMpls

                        Your secret is safe with us, Anne. You brought us *Midnight Rum Balls* so you have been redeemed!!....pg

                      2. Sloppy Joes. Nothing home-made about 'em. Just ground beef, a packet of seasoning, and inorganic, wholly processed hamburger buns.

                        1. My mom's tunafish and noodles. Egg noodles, tuna, cream of mushroom soup, cream of celery soup, milk, salt, pepper and that's it. I can't abide peas or onions in there - I don't like cooked peas and I hate the crunch of an onion in my nice, soft, mushy casserole. The best part though is that we top it with mozzerella cheese and let it get brown. I've started putting some cheddar in as well. My ultimate comfort food!

                          1. j
                            janet of reno

                            A variation on Cincinnati-style chili: I take good canned chili (or leftover if I have some made) and pour over cooked spaghetti. I garnish with hot sauce, ketchup, a few chopped red onions, chopped cilantro, and grated cheddar cheese. Toss it all together and feel comforted as I eat. Carb city.

                            1. I'm not the least bit ashamed of my tuna-noodle casserole, and only a little bashful about liking that straight-noodle Kraft mac & cheese (the kind that used to be called "Kraft Dinner", back when it was about 25ยข a box). But MY big chili treat - well, I'll discuss it here, but never with my cardiologist! It's all about frozen tamales and canned chili, or (even nastier and yummier) CANNED tamales and chili...and two fried eggs on top. AND lots of shredded cheese. AND sour cream and Pico Pica hot sauce...YESSS!!!

                              And a Pepcid AC chaser.

                              1. Baked beans my mother's way: Drain most of the juice from canned pork & beans and add a WHOLE LOT of ketchup and brown sugar then cover the top with slices of bacon. Bake for an hour @ 400*. Or, you could just skip the beans and bacon and serve large bowls of carbohydrate, sodium, and fat....

                                2 Replies
                                1. re: N Tocus

                                  Thanks one of my favorite ways!

                                  1. re: N Tocus

                                    My mom has a recipe for baked beans that is kind of similar, but a lot more preprocessed. It calls for canned baked beans, ketchup, dried onions, a little mustard, and a couple of other dried spices/herbs and other things. And it is all done in a glass casserole dish in the microwave. She got it from the recipe book that came with our first microwave (which they got installed in the new house they bought in 1974, so they were on the cutting edge then). The house and the microwave are no longer, but the manual/cookbook she still references just for that recipe...

                                  2. When I was around ten I was starving and there wasn't anything much to eat in the house, just some iceberg lettuce, raw ground beef, onions, and sour cream or yogurt. I sauteed up the onions and ground beef with soy sauce and chili paste (Huy Fong? like Sriracha) and then dumped in the sour cream/yogurt and suteed until thick. I then rolled up spoonfuls of the hot meat mix in lettuce leaves and chowed down.

                                    I still do this every few months, in secret when no one is around. Sort of like an American version of a Vietnamese dish, although I never heard of anything like it when I first made it. Nowadays in addition I may add some other veggies and a dash of fish sauce or ginger syrup while sauteeing.

                                    Another thing I make, but would never tell my friends is baked beans on toast. Lots of butter on the toast and a huge glob into the beans. Only Heinz Vegetarian beans for this dish. No spices added at all.

                                    2 Replies
                                    1. re: JMF

                                      I second the beans on toast, vegetarian only - a staple of supper in North West England (Shropshire) where I was brought up. Nothing like it!

                                      1. re: Zoe

                                        my leicester-born husband eats the same thing. i think it may be the only thing he really knows how to cook.

                                    2. I am embarassing myself after saying I got rid of Paula Deen's cookbook because of among other recipes that seemed equally vile, her stroganoff using canned cream of mushroom soup.

                                      Mine is the old skillet pork chops pan browned with sliced onions and plenty of cracked pepper and then a splash of dry French vermouth added to the pan and yes, gasp!, a can of Campbell's Cream of Mushroom soup, cover and let simmer until the porks just about falls off the bone. That with some egg noodles and a green salad makes for a very satisfying supper and a pretty quick one too.

                                      1 Reply
                                      1. re: Candy

                                        My boys love this so it is a twice a monther here.

                                      2. a recipe from an article in Saveur: Chef Boyardee spaghetti and meatballs with ground beef, water chesnuts, italian seasoning and cheese. It really is good.

                                        1. 1. Tuno Fish Salad -- take a can of Tuno (veggie tuna from Morningstar Farms) and mix in a hard-boiled egg, a tiny bit of mayonnaise, chopped celery, salt, pepper and chopped onion. I eat this with wheat thins.

                                          2. The spinach veggie dip from the Knorr soup packages, with canned artichoke hearts added in.

                                          3. This is the most embarrassing: a broccoli rice casserole recipe from Cooking Light: instant rice (VERY embarrassing to have this in the pantry), chopped onion, frozen chopped broccoli and Velveeta cheese with cream of mushroom soup and some milk, baked until creamy and cheesy. I admit that I love this one, especially with Morningstar Farms crumbles mixed in.

                                          1. Chicken Divan

                                            Layer chicken and broccoli in casserole dish. Cover with mayonnaise mixed with cream of chicken soup. Bake and sprinkle with bread crumbs to brown in the last ten minutes.

                                            1 Reply
                                            1. re: Emme

                                              add a little curry powder to the soup mixture and my family loves it.

                                            2. 1. Spaghetti Casserole- cook a package of spaghetti. Mix it with a can of cream of mushroom soup, a can of corned beef, and shredded cheddar cheese. Top with crackers or potato chips and bake until brown and bubbly. This sounds so weird, but I still love it.

                                              2. Boil 1 cup of Macaroni. Drain and mix with 1 can of Campbell's tomato soup. Also good with Velveeta mixed in.

                                              3. Potato soup - Boil chopped potatoes in just enough water to cover them. When potatoes are soft, add milk and macaroni. Continue cooking until macaroni is soft. Add tons of pepper to taste.

                                              I am descended from a long line of poor farmers who learned to make every penny and ingredient stretch. These recipes reflect that.

                                              1. Cheese Spaghetti!

                                                Boil some spaghetti, drain and set aside. In same pot you cooked spaghetti, add enough jarred marinara sauce to liberally coat the spagetti and heat. Stir spagetti into sauce and bring to a simmer. Add chunks of cheddar cheese (medium/sharp is best -- extra sharp just doesn't work). Heat until cheese is melted and your sauce is a vivid orange. Season with lots of pepper and salt.

                                                I made this up when I was around 15 years old, and still have it every once in a while. Yum!

                                                1. Jeez...I'm actually embarrassed to admit this, but here goes...

                                                  Green Bean Casserole. Yep, made with Campbell's Cream of Mushroom soup, canned green beans and toasted onion on top. So strong is my embarrassment, I will speak of it only in hushed tones among those I can absolutely trust so word doesn't get out.

                                                  As a Hoosier, green bean casserole is the unofficial official state casserole. At any random Indiana potluck supper, you'll find at least 14 green bean casseroles.

                                                  Interestingly enough, green bean casserole was invented in Indiana in a Campbell's test kitchen and is celebrating it's 50th birthday this year.

                                                  I have bared my soul, the emperor has no clothes. To my confession, I'll add my final searing admission.

                                                  I actually like the stuff.

                                                  4 Replies
                                                  1. re: Marco

                                                    I am married to a chef from New Orleans who has a rich and delicious culinary family tradition. He was horrified when he came to my family Xmas and I insisted on having Green Bean Casserole. (yes, there is a reason that is in caps) I love that S?%T!! I especially love it the day after with really soft, scrambled eggs. Try it, you'll like it.

                                                    1. re: srr

                                                      I made it for the first time this Thanksgiving, I did add some dried porcini mushrooms I had around, and some sherry and worcestshire as suggested by others here, and it was a hit with everyone in my husband's family, none of whom had ever had it before either. I didn't make a big deal or reveal the recipe to them, so maybe it's more of a psychological revulsion?

                                                    2. re: Marco

                                                      If you ever want to switch it up a bit, use cheddar cheese soup instead of mushroom.

                                                      1. re: Marco

                                                        I had dinner at a friend's house, she's a very mediocre cook, and she served this. After I was done sneering (only internally, I'm very polite), I ate some, discovered I loved it, and I just gobbled it up. I hadn't had it since childhood, my mom's best friend used to make it. Since we are being honest here, I will add that later in the week I made some at home during the day when my family wasn't around (they didn't like it) and ate it for lunch.

                                                      2. j
                                                        Janet from Richmond

                                                        Mind is simple but very non-chow....grilled cheese made with Kraft singles. I make grilled cheese often and with wonderful sharp cheddars, good Swiss, etc. but sometimes I just have to have one made with Kraft singles.

                                                        2 Replies
                                                        1. re: Janet from Richmond

                                                          mmm. nothing is as creamy as kraft singles! add a few slices of red onion and now you're talking!

                                                          1. re: Janet from Richmond

                                                            And that's the only way I've made grilled cheese. Always the yellow-colored cheese. I'll eat others made with fancier cheeses, but nothing says comfort like grilled cheese with yellow Kraft singles (3 of them!) And NO tomato soup; don't like the stuff!

                                                          2. Boy, this is one of the things that I like about Chowhound, all these weird old time recipes. OK, here goes for me.

                                                            If you are from southern Texas it's basic but here in California peoples eyes roll.

                                                            1 can of Rotel tomatoes. (spicy)
                                                            Some (I forget how much but the recipe is on the lable) velveeta cheese.

                                                            Melt the cheese (micro wave or stove top) mix well with the Rotel tomatoes.

                                                            It's a dip so serve with nacho's or tortilla chips.

                                                            12 Replies
                                                            1. re: Robert

                                                              A friend from Texas makes this every year for his Super Bowl party. I could care less about the game, I attend for the dip!

                                                              Frighteningly, you can cut leftovers into wedges and send it home with people. I'm not sure we're meant to eat anything that shape-shifts like this, but I do enjoy it.

                                                              1. re: Robert

                                                                Ripe avocado wedges are good dipped in that.

                                                                1. re: Robert

                                                                  That sounds SO good right now.

                                                                  The first snack I ever made for myself was three Kraft Singles melted in the microwave on a plate, then scraped off with a fork. I made it every day after school. My mom hated the way the cheese would stick to the plate.

                                                                  1. re: nooodles

                                                                    My brother and I used to do the same with Velveeta!

                                                                    We also made "Snickers sandwiches" - Nutella and crunchy peanut butter with caramel spread on toasted bread. I tell myself that at least we used whole grain bread...

                                                                    1. re: nooodles

                                                                      My sister and I love to melt Kraft Singles on a split bagel. I find Onion bagels to be the tastiest for this recipe.

                                                                      1. re: St

                                                                        you gotta try it with some garlic salt sprinkled on top.

                                                                        1. re: St

                                                                          Toasted everything bagel with munster cheese broiled on top and some cranberry sauce on the side. Week night dinner for me.

                                                                          1. re: cocogirl

                                                                            Put a tomato slice on top (instead of cranberry) and this is my favorite way to eat a bagel!

                                                                        2. re: nooodles

                                                                          I used to melt candy bars on a plate in the microwave, until they would explode and the insides burn ever so slightly. Best with Milky Way and Three Musketeers. Boy did my mom sneer when I made this concoction... moreso because her diet would allow it than the plate :)

                                                                        3. re: Robert

                                                                          My sister claims to have 'improved' this recipe by using real cheese - she says colby style cheddar, instead of longhorn, melts much like Velveeta.

                                                                          1. re: Robert

                                                                            I loved this! My boyfriend was from Arkansas and his mother taught him who taught me twenty years ago. I'd probably still like it if I made it today.

                                                                            1. re: Robert

                                                                              We do this but add cooked sausage crumbled up and a can of cream of chicken soup.The soup keeps it creamy.

                                                                            2. Kraft Deli Slices placed on an english muffin and broiled/toasted until it bubbles up and burns. mmm... burnt cheese!!!

                                                                              1. Mexico train station sandwiches: boiled ham and Kraft singles on white bread with rajas (slivered pickled jalapenos)

                                                                                Best with a cold cane-sugar Coke.

                                                                                1. How about shredded cheddar cheese and apple slices on a flour tortilla. Pop it in the microwave - yum! yum!

                                                                                  I frequently take these ingredients to work. It's a great quick lunch.

                                                                                  1 Reply
                                                                                  1. re: Stephanie

                                                                                    There's no embarassment factor in this dish! It's all real food - nary a processed, over-salted, sugared, or trans-fat ingredient. (Besides, it sounds really good.)

                                                                                    You'll have to try harder to be embarassed...

                                                                                    Anne

                                                                                  2. A meal my mom used to make after a long Sunday at Scaroni's beach in the 50's. We were all beat from playing and swimming and fishing. Almost too tired to eat dinner until Mom made this:

                                                                                    Heat 1 can of Campbell's Cream of Mushroom soup (with milk), add 2 cans tuna fish to heat through.

                                                                                    Steam 1 pkg frozen peas.

                                                                                    Toast whole wheat bread--2 slices per person.

                                                                                    Pour tuna mixture over toast and sprinkle liberally with peas.

                                                                                    It still tastes good, 50 years later!

                                                                                    1. Well, once in a while I have to make tuna noodle casserole with cream of mushroom soup and frozen peas. There's also jack cheese, onions, celery and egg noodles involved - but those aren't embarrassing.

                                                                                      Now for a few gratuitous concoctions that are highly
                                                                                      embarrassing but that I haven't made in years: "American Pizza" is what my brother and I called it. White bread spred with tomato paste, and a piece of American cheese melted in a toaster oven.
                                                                                      Fried balogna sand. - burn the edges till black. Serve on white bread.
                                                                                      Fried spam sandwich. Same instructions.

                                                                                      1. I am a Jersey girl who married a man from West Texas. For years I looked askance at the congealed "salad" that was present at the family dinners. But now I love the stuff, and the recipe has infiltrated my side of the family.

                                                                                        PINK STUFF
                                                                                        Drain a can of fruit cocktail (must be the heavy syrup variety.)
                                                                                        In a large bowl, mix fruit cocktail with a packet of strawberry jello powder.
                                                                                        Mix in a tub of cottage cheese.
                                                                                        Fold in a tub of Cool Whip topping.

                                                                                        It looks like whipped pepto-bismal. It's very sweet, but the little cheese curds are salty.

                                                                                        3 Replies
                                                                                        1. re: Val Ann C

                                                                                          Ooooh, I love this stuff!!

                                                                                          My family has pink stuff made with cherry pie filling, and green stuff made with pistachio pudding mix.
                                                                                          Love them both and so does everybody else in the family.

                                                                                          1. re: Stephanie

                                                                                            Yes, the green stuff embarrasses me.

                                                                                            I believe it's pistachio pudding mix folded w/ cool whip and crushed pineapple, right? I've never made it...but I sure do eat it when it's served (out of view of my husband if possible). And then someone makes the "must be a vegetable because it's green" joke.

                                                                                            1. re: danna

                                                                                              Either that or "Its People..."

                                                                                        2. Almost forgot another favorite: 'dirt cake'. This is a dessert I make for friends' children, but I have to admit I enjoy watching them ooh and ahh when they see it, and I find it delicious too. It's modeled after one of MS's creations.

                                                                                          I clean a small, unglazed flower pot (run through the dishwasher, then bake in the oven, then cool) and place an orea cookie in the bottom, to cover the hole. Then I fill it with layers of instant chocolate pudding and chocolate mousse (the instant kind of this, too, when I'm lazy) with food processor-ground oreo crumbs b/w the layers. Then a think layer of the crumbs on top, which look just like dirt. I place a couple of plastic flowers in the 'dirt' (cover their 'stems' w/ plastic wrap) and strategically place gummi worms in the dirt so that they look like they're hanging out. It's so much fun!

                                                                                          1. This one's from an old community Jewish cookbook- Second Helpings Please. It's great for an easy weeknight meal. It's a whole cut up chicken, a cup of raw rice, a packet of onion soup mix, a can of mushrooms, and some water mixed in a casserole and cooked for about an hour in the oven.

                                                                                            1. Canned tamales. I add some chili con carne, salsa, cheese, sour cream and sliced green onions.

                                                                                              Also,anything with Campbell's cream of ..... soup.

                                                                                              1. Cold Spaghettio sandwiches on buttered white bread. Oh the humility.

                                                                                                1 Reply
                                                                                                1. re: neenerx2

                                                                                                  As the original poster of this thread, I announce the WINNAH and CHAMPION!!! neenerX2 and

                                                                                                  Cold Spaghetti-o sandwiches on buttered white bread!!!

                                                                                                  Your prize money will be divided among the Cool Whip Foundation and the makers of Spaghetti-os.

                                                                                                2. A hamburger stroganoff from one of the old Betty Crocker recipe cards from the early 1970s. I think it's as close to SOS as could be, substituting ground beef for the creamed chipped beef.

                                                                                                  Sauteed ground beef, sliced mushrooms (original recipe called for canned; I can't abide them, so I have always used fresh) and chopped onions (the amount of butter they originally called for was criminal!), a bit of salt and pepper, cream of mushroom soup, and eventually, some sour cream. I've "jazzed" it up a bit by adding several large wooden spoonsful of red wine.

                                                                                                  Serve it over egg noodles topped with peas. Looks disgusting; tastes great.

                                                                                                  1 Reply
                                                                                                  1. re: Linda W.

                                                                                                    Linda:

                                                                                                    Next time you make stroganoff, try a splash of cooking sherry instead of red wine and a shake or two of Worchestershire sauce. OMGGGGGGGG.....makes a world of difference.........pg

                                                                                                  2. I love this post topic....My parents were food snobs and used to drag me-litterally drag me- as a pre-teen to La Grenouille or Cote Basque (for which, later in life, I'm grateful). However, our housekeeper would make me spaghetti that was boiled, drained, then returned to the pot with butter, ground pepper and kethcup---stirred up. Served with a glass of chocolate milk. I'd walk across the state backwards for this. I still make it as my comfort dinner of choice (and I still eat at La Grenouille)

                                                                                                    1. Frozen Burrito Casserole. take frozen burritos (the really cheap kind), top with shredded cheese and green enchilada sauce. bake at 350 deg. for 1/2 hour. I love this stuff!

                                                                                                      1. SOS. I just bought some dried beef especially for Christmas breakfast. My friends would be horrified but our family loves it, especially over biscuits.

                                                                                                        1. Swason's Chicken a la King! Heated and poured over sticky white rice.