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Respected Contributor
Posts: 4,648
Registered: ‎09-12-2010

@candyagain, the LaChoy double cans of Chinese dinners are still available in grocery stores. My hubby loves them, so I occasionlly buy it with a fresh package of the crunch noodles to put on top. A little light soy sauce too, and you're good to go for a somewhat decent and filling meal! (LOL)! Actually, I kinda like it too once in awhile!

Trusted Contributor
Posts: 1,214
Registered: ‎04-11-2010

@jannabelle1 wrote:

@candyagain, the LaChoy double cans of Chinese dinners are still available in grocery stores. My hubby loves them, so I occasionlly buy it with a fresh package of the crunch noodles to put on top. A little light soy sauce too, and you're good to go for a somewhat decent and filling meal! (LOL)! Actually, I kinda like it too once in awhile!


Thanks, I haven't seen them but I don't go down the supermarket aisle too often that it's probably in. I remember buying the extra noodles, too. I used to use the La Choy vegetables to make egg foo yung.

 

I'll look for the double cans. Winter is coming and they'd make a nice snowed-in meal!

Esteemed Contributor
Posts: 6,977
Registered: ‎03-19-2010

Never heard of 7-up candy.  

 

I don't think I've ever had Rice a Roni, but I remember the commercials growing up.  I'm really not much of a rice eater except I LOVE Zatarains Red Beans & Rice that I add grilled Kielbasa to.

 

I only make cornbread from scratch.  My Ex used to use Jiffy Mix and I can't eat it, too sweet. 

 

Never got to eat Jiffy Pop either. I'm really not a popcorn fan, but I always thought that would be so fun.  

 

Yes, they do still make Miracle Whip, blech!

Trusted Contributor
Posts: 1,862
Registered: ‎03-31-2010

I remember as a child, I loved Bosco - chocolate syrup you mixed with milk.  I am not even sure that they still even manufacture it.  But it sure was good.

Contributor
Posts: 30
Registered: ‎08-10-2014

I love Manwich.  I can remember mom making it decades ago.  I still eat it today!

Trusted Contributor
Posts: 1,282
Registered: ‎10-26-2014

i liked it as a kid. so i bought some the other week, and i still like it  lol

Respected Contributor
Posts: 3,906
Registered: ‎10-05-2010

I love Rice a Roni, but I haven't had it in a long time because of the sodium. Even though I eat plenty of other sodium-laden things that I shouldn't. I saw a recipe to make your own Rice a Roni knockoff, but that is way too much trouble lol.

 

 Also loved creamed chipped beef on toast (speaking of sodium!), but years ago noticed I couldn't find the Buddig beef anymore. Different meats but not the beef.

Esteemed Contributor
Posts: 6,302
Registered: ‎12-12-2010

@Goodie2shoes 

We always keep cornmeal in our pantry.  My husband makes cornbread from scratch; no boxed mix here.  We order ours from SC.

It isn’t how long you live that matters; it is how well prepared you are to die. ~~Colonel Robert B. Theme, Jr.
Trusted Contributor
Posts: 1,014
Registered: ‎03-09-2010

@Icegoddess @SurferWife 

Do you mind sharing your cornbread recipes?  I think of Jiffy as corn muffins-- it's not the cornbread my mother made.  Mother has passed; how I wish I had gotten her to teach me how she made hers.  

 

I saw a You Tuber make cornbread with the most yellow cornmeal that she had gotten from an Amish store and I have been on a hunt for quality cornmeal ever since. Is there  @SurferWife  a website to review for the place you get your cornmeal in SC?

 

Thanks.

Esteemed Contributor
Posts: 6,977
Registered: ‎03-19-2010

@vabreeze , I just use the one on the back of the White Lily Cornmeal package.  I use white cornmeal.  

 

2 Cups Cornmeal

1 1/4 to 1 1/2 Cups Milk or Buttermilk ( I generally use 1 1/3 C Buttermilk)

1/4 Cup Vegeteble Oil or melted Shortening

1 Large Egg slightly beaten

 

I put my 8" cast iron skillet in the oven with a small amount of oil in it as it pre-heats to 400 deg F.  I add my oil and egg to the buttermilk and then use a whisk to beat the egg and mix those ingredients before pouring into the cornmeal and combining.  Do not overmix should be a bit lumpy Pour that into the hot skillet.  Cook for 25 to 30 minutes.

 

Alternatively, you could use a 10" skillet and cook for 20 to 25 minutes.