How many of you remember dishes from the elementary school lunch room? Now I'm not talking about the sent in, pre-cooked stuff they serve to our kids today. I remember the lunch ladies with their white uniforms and hair nets, cooking everything up from scratch. We ate off of china and used real silverware. No plasticware with these ladies.
They used to make the best yeast rolls...
They were gigantic and you got two for a quarter!
Every other Friday was pizza day and you got one square slice for $.50 but it was so large, the edges of the slice hung off the dinner plate!
This dish was always a winner with my kids growing up ( they make it for their kiddos now!) You'll find similar recipes to this one under many names, but we always just called it "That macaroni stuff" lol
1 pound lean ground beef
2 cans tomato soup
6 oz. cooked elbow macaroni
Sprinkle of garlic powder (optional)
Salt and pepper to taste
Place chopped onion, bell pepper, and ground beef in a large skillet that has been sprayed with cooking spray. Cook until the ground beef is well done. Drain off any excess fat.
Cook elbow macaroni in water for nine minutes. Drain, but do not rinse.
Add both cans of tomato soup to the cooked beef mixture. Drain the noodles and add to the mix. Add seasoning and stir well to mix the flavors.This is a dish that tastes even better the next day!
*you could use tomato sauce instead of tomato soup, but I prefer it in this dish.
I've been making these for years and they're always a hit!
1 cup butter or margarine, softened
1-1/2 cups granulated sugar
4 eggs, beaten
2 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon lemon juice
21 ounces cherry pie filling (lemon, pineapple etc. can be used)
Heat oven to 350 degrees F.
Lightly grease a 15 x 10 x 1-inch jellyroll pan or a deep cookie sheet.
Use a mixer to cream butter, gradually add the sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
Gradually add flour, beating well. Stir in flavorings. Pour the batter into prepared pan, spreading evenly. Lightly cut through the batter with a small knife to mark off 18 to 24 squares (your choice).
Spoon about 1 tablespoon pie filling into the center of each square, BEFORE BAKING.
Bake for 45 minutes or until lightly browned on edges. (the batter will puff up around filling while baking).
Cool cake in pan 10 minutes. Sprinkle lightly with powdered sugar.
I like to use this shaker from Pampered Chef.
Cut into squares, and remove from pan.
It starts like any other salad... with your choice of greens, tomatoes, maybe cucumbers or green pepper. You could add chopped hard -boiled eggs, cheese, black olives and whatever else you like in your salad. ou like in your salad) topped with steak, french fries and a mix of provolone/mozz with a nice vinaigrettehard boiled eggs, cucumbers (and whatever else you like in your salad) topped with steak, french fries and a mix of provolone/mozz with a nice vinaigrettechopped hard boiled eggs
But if you want it to be a Pittsburgh Salad, You need to add fries! Yes, I said fries. Just put a big handful of prepared french fries right on top of that salad and you're in salad heaven! Then add your choice of warm chicken or steak strips and plenty of shredded cheese that will melt into a gooey, yummy mess that will make you taste buds stand up and take notice.
boiled eggs, cucumbers (and whatever else you like in your salad) topped with steak, french fries and a mix of provolone/mozz with a nice vinaigrette
Serve the dressing on the side, Ranch or a nice vinaigrette, because you just might want to dip some of those fries! Several restaurants in Pittsburgh have this salad on their menu and the all compete to have the best one. One that comes to mind, adds mushrooms and grilled onions.
We also have aPittsburgh Sandwich.
A local chain restaurant, that started as a food cart downtown in 1933, created this sandwich and people line up to get them.
Your choice of grilled meat, (a burger, ham, or roast beef etc.) melted provolone, french fries, coleslaw, and tomatoes all piled high on fresh Italian bread. A fried egg is optional.
I kid you not, we really eat these here! You might need to ask for a knife and fork because they can get messy. Try making your own. I promise you'll like it.
My grandmother had a saying" wore like iron" when she spoke about something that she had for years and years and never seemed to wear out.
I was given a set of Canon percale sheets over 50 years ago and I still use them.
They're faded to the point that there's almost no design in the center, but sliding in between the sheets on a hot summer night is like a dream. They feel cool and smooth to the touch and it's impossible to make them wrinkle. The label states 50% cotton and 50% polyester.
I checked on the Internet and this set sells for $80.00 ... used. No thank you, I'll keep using my own "used" set!
Tell me about something that you had for many years that "wore like iron."