topic Re: The Stouffers Thread got me thinking in Recipes

The Stouffers Thread got me thinking

Mothertrucker — Thu, 24 Dec 2015 00:25:56 GMT

When I was a kid, in the 1960's, Stauffers was inside red a relatively high end frozen convenience food.. In those days, there weren't too many entrees, mostly side dishes..

They had great boil in bag Welsh Rarebit that my mom would sometimes fix. I even remember liking the creamed chipped beef which she served in puff pastry shells..

Their Spinach Soufflé and Corn Soufflé were great! My mom would thaw them, then scoop the spinach soufflé into a hollowed tomato half or red bell pepper, top with Parmesan and bake..Corn Souffle would be scooped into a red or green bell pepper or hollowed out zucchini, or tomato, topped with crumbled bacon and sometimes cheese and also baked...

Those were so good..they made dinner seem so festive back then...I need to try those again..wonder if they still make those veggie souffles....or the cheese soufflé?

Re: The Stauffers Thread got me thinking

hoosieroriginal — Wed, 23 Dec 2015 23:59:27 GMT

My mom fixed creamed chipped beef - but I think she made it from scratch - over biscuits - yum!

Re: The Stauffers Thread got me thinking

jlkz — Thu, 24 Dec 2015 00:22:58 GMT

Stouffer's used to be a restaurant downtown Philly in the 1960's and 1970's.....my coworkers and I would eat there at least three times a week. Usually got the veggie platters and whatever the special baked bread roll of the day was.

When I started to do the family holiday dinners, I would serve their microwaved scalloped cinnamon apples slices over vanilla ice cream. Double Yum....

@Mothertrucker wrote:
When I was a kid, in the 1960's, Stauffers was inside red a relatively high end frozen convenience food.. In those days, there weren't too many entrees, mostly side dishes..

They had great boil in bag Welsh Rarebit that my mom would sometimes fix. I even remember liking the creamed chipped beef which she served in puff pastry shells..

Their Spinach Soufflé and Corn Soufflé were great! My mom would thaw them, then scoop the spinach soufflé into a hollowed tomato half or red bell pepper, top with Parmesan and bake..Corn Souffle would be scooped into a red or green bell pepper or hollowed out zucchini, or tomato, topped with crumbled bacon and sometimes cheese and also baked...

Those were so good..they made dinner seem so festive back then...I need to try those again..wonder if they still make those veggie souffles....or the cheese soufflé?

Re: The Stouffers Thread got me thinking

novamc1 — Thu, 24 Dec 2015 01:23:04 GMT

@Mothertrucker

Usually, when I've gone to a food company's website, there is a link titled "our products" or something like that, and it will list all the items they produce. Sometimes, you can also search for stores where that product might be stocked in your area.

Re: The Stouffers Thread got me thinking

Mothertrucker — Thu, 24 Dec 2015 01:28:47 GMT

@novamc1 Good call! They still make the spinach one, that's for sure! They even have the stuffed tomato recipe on their website!

going back to look for the rest!

Re: The Stouffers Thread got me thinking

Cookie2025 — Thu, 24 Dec 2015 02:16:44 GMT

Spinache Souf

@Mothertrucker wrote:
When I was a kid, in the 1960's, Stauffers was inside red a relatively high end frozen convenience food.. In those days, there weren't too many entrees, mostly side dishes..

They had great boil in bag Welsh Rarebit that my mom would sometimes fix. I even remember liking the creamed chipped beef which she served in puff pastry shells..

Their Spinach Soufflé and Corn Soufflé were great! My mom would thaw them, then scoop the spinach soufflé into a hollowed tomato half or red bell pepper, top with Parmesan and bake..Corn Souffle would be scooped into a red or green bell pepper or hollowed out zucchini, or tomato, topped with crumbled bacon and sometimes cheese and also baked...

Those were so good..they made dinner seem so festive back then...I need to try those again..wonder if they still make those veggie souffles....or the cheese soufflé?

Spinach Souffle is still out there. I have to grab a box once a month - delicious !

Re: The Stouffers Thread got me thinking

Toppers — Thu, 24 Dec 2015 02:27:10 GMT

They've change some of their frozen entrees over the years, but I personally think that they still make some of the best frozen dishes out there. I still love their mac. and cheese. It is my favorite!

They make a scalloped potato dish that I love. It used to be a regular feature that you could get all of the time, but I don't see it regularly. I used to love their scalloped apples, too. Their macaroni and beef was another favorite of mine. So many good dishes, that I don't regularly see at the stores around here.

ETA: I used to love going to their restaurants, years ago with my family. Lots of happy memories.

Years ago too, I ate at one of their hotels with a fabulous restaurant in it, that sadly is no longer around. The food was amazing. It was one of the best places around, at the time. The food was memorable.

Re: The Stouffers Thread got me thinking

house_cat — Thu, 24 Dec 2015 02:52:58 GMT

Every Sunday I knock myself out cooking a nice dinner for us and our oldsters. This week, I was really pressed for time, so I stopped at the local grocery store and bought a Stouffer's family size lasagne, frozen garlic bread and a prepared salad. Mom and Dad said it was the best meal they had in a long time. DH said I should cook more meals like that for them and save myself a lot of stress. He might be right.

Re: The Stouffers Thread got me thinking

whitedogs — Thu, 24 Dec 2015 07:01:16 GMT

I love Stouffers' frozen welsh rarebit, creamed chipped beef, macaroni and all the others. Have a stack of all their frozen food in my freezer at all times. Not hard to find in any large supermarket in PA. Their restaurant and deserts were wonderful too. Does anyone remember Horn & Hardarts automat? Boy, I loved their food too. I worked in their bakery section when I was in high school. Loved their seven layer chocolate cake and boysenberry pie. I know they were in PA and NYC for years.

Re: The Stouffers Thread got me thinking

jlkz — Thu, 24 Dec 2015 14:05:59 GMT

@whitedogs:

Sure do remember H Ron & Hardart's automatic in Philly. My grandparents would take me there a few times a year. My standard lunch: baked beans, mashed potatoes, hamburger steak and lemon meringue pie. Then a long nap on the train ride home !!!

Re: The Stouffers Thread got me thinking

novamc1 — Thu, 24 Dec 2015 15:03:48 GMT

@house_cat

Well,, the response to your delicious dinner just goes to show ya.........some of the best food has already been invented...........by someone else or a very large food company. Congrats for the rave reviews from your guests........no one cares how easy it was to earn them....you done good, lady!!

Re: The Stouffers Thread got me thinking

DiAnne — Fri, 25 Dec 2015 00:21:33 GMT

I used to have a quiche recipe that used the spinach souffle as a base. I can't remember what else was in it besides bacon but it was delicious.

Re: The Stouffers Thread got me thinking

Honeybit — Fri, 25 Dec 2015 15:04:46 GMT

@DiAnne Could it be this one? I love this too.

Florentine Quiche

Servings: 7

Florentine Quiche is perfect for special breakfast, brunch or light meals and other festive gatherings. It is a tasty combination of spinach and cheese that makes for a beautiful presentation.

Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes

1 package STOUFFER'S Creamed Spinach, defrosted

1 baked 9-inch pie crust

4 eggs, beaten lightly

1/4 cup all-purpose flour

6 strips bacon, cooked until crisp, drained and crumbled

2/3 cup shredded Swiss cheese

1/2 cup milk

1/4 cup chopped onion

1/4 teaspoon ground nutmeg

1/4 teaspoon ground black pepper

Preheat oven to 350° F.

Combine eggs and flour until smooth in medium bowl. Add Creamed Spinach, bacon, Swiss cheese, milk, onion, nutmeg and pepper; stir well to combine. Pour into pie crust.

Bake for 35 to 40 minutes or until knife inserted in center comes out clean.

*Defrost Creamed Spinach in microwave on 50% power for 5 to 6 minutes.

Re: The Stouffers Thread got me thinking

DiAnne — Fri, 25 Dec 2015 16:46:07 GMT

@Honeybit

Thanks HoneyBit. That will definitely be going on my grocery list!