Indirectly inspired by a post of pantryslut's, what's something you eat because it's from your childhood that other people think is weird
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I don't think it was midwestern, since my Californian mother used Campbell's cream of mushroom as the basis for everything from crunchy chicken casserole to beef stroganoff.
But yes, a lot of the easterners look at me funny when I say "and a can of..." in an otherwise "normal" ingredient list.
"...and acanacreamo." "acanacreamo" is shorthand for "a can of cream of mushroom soup", of course. Although I have met people who use cream of celery instead because of allergy or aversion to mushrooms. Those people are not right.
As noted in my journal, we did a lot of creamed (x) on toast. Creamed hard-boiled eggs on toast was an Eastertime favorite of mine. I have never known anyone else who ate this dish, but I loved it. I loved it so much my mother taught me to cook it so I would stop bugging her for it.
Tuna macaroni and cheese, which is just Kraft doctored with a can of tuna and yes, a can of cream of mushroom soup, was also a staple. I always think of it as "graduate student food." I adore it still.
That's my mom's specialty recipe too, except she doesn't put peas in it. Peas were for tuna casserole. Her "stroganoff" was exactly the same thing, except with noodles instead of rice, and a little sour cream. Sometimes she'd make it with stew meat instead of ground beef.
Basically, the only things my mother can cook worth a damn were gray foods made of starch, meat, and canned mushroom soup. Her mom had two special recipes. A really midwestern "chop suey" and stretched eggs.
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P.S.: my family refers to cream of mushroom soup as "culinary duct tape". It will make almost anything edible.
that's apparently a midwestern thing. they haven't even heard of cream of mushroom soup on the east coast.
i'm so alone out here.
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But yes, a lot of the easterners look at me funny when I say "and a can of..." in an otherwise "normal" ingredient list.
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"acanacreamo" is shorthand for "a can of cream of mushroom soup", of course. Although I have met people who use cream of celery instead because of allergy or aversion to mushrooms. Those people are not right.
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Tuna macaroni and cheese, which is just Kraft doctored with a can of tuna and yes, a can of cream of mushroom soup, was also a staple. I always think of it as "graduate student food." I adore it still.
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I'm disturbed by the idea of creamed hardboiled eggs.
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Basically, the only things my mother can cook worth a damn were gray foods made of starch, meat, and canned mushroom soup. Her mom had two special recipes. A really midwestern "chop suey" and stretched eggs.
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