Those always reminded me of K-rations. I used to bring some with me whenever I went out to play Army down by the railroad tracks.
A few years back, I bought a 12-pack to snack on when I work all night. I still think of them as Army food.
(They still had the red plastic spreading stick too.)
underwood devilled ham. no wait…now that i think of it, i want some
Kraft handi-snacks… they make various versions now or did for a few years when kraft owned what was left of Nabisco
Mine is lance cheese crackers with peanut butter … no taste to the crackers… so i just eat the cream cheese ones when i find them
More for me!
I honestly can’t think of anything. The heavily-processed foods and sweets may have moved down a notch in my rankings, such that the most beloved foods are no longer at the top of my list (but I’d still eat them) and the ones I would eat then (but never craved) hold no appeal now. Kraft Mac & Cheese, Nestle Crunch bars, all kinds of gummy candies, still hold a special place in my heart. I like a ton of things now that I never liked then, but nobody really got cut from the roster when booze, hot peppers, and stinky cheese joined the team.
One of my favorite childhood memories was helping my bubbe make gefilte fish (chopped, never ground). She even let me taste a little when it was still raw. Delicious!
Wait, people grow out of having a sweet tooth?
I used to eat those back in the late sixties. They were called Cheez and crackers or something- Handi-snacks is a later version. The stick in the ones I got was wood.
“Atomic Fireballs”! I ate so many one day that I actually got an inflamed behind! LOL
I am not sure how old you are, but when I was a kid, fresh veggies were available only in season, same with fruits. Sometimes you could get really expensive hothouse or imported versions.
I still find it gross.
Yes. Oh, I still like chocolate, but now mostly very dark. I use more butter and less syrup on hotcakes.
I still have the dental work from my obsession with jawbreakers and jujubes.
When we were first married, I would serve frozen broccoli with cheese sauce, zapped in the microwave, approximately once every two weeks. Never again.
When I was little, I always wanted red candy-covered apples. The ones in the store seem to be made using up bad (such as Red Delicious, not moldy) apples. Talk about bait and switch!
I don’t know where the fear and loathing of frozen vegetables come from. One might feel superior and healthy eating ‘fresh from the farm’ broccoli, lightly steamed in organic chicken broth. But frozen vegetables are picked and frozen within a short time and are more nutritious than a head of broccoli trucked in from out of state and sitting in a grocery store for days.
That’s what my mother always used to say, and in the pre-internet days I didn’t believe her; I thought it was simply a rationalization for the fact that frozen was easier and faster. Now I know that she was right at least part of the time - although if you have access to locally grown fresh veggies (which I usually do here on Hawai’i Island, though they can be pricy), fresh may very well be more nutritious.
Regardless, fresh veggies are much more palatable and can be eaten raw or lightly cooked, unlike the invariably mushy frozen ones, thus it is much more enjoyable to consume them in quantity. So they still have that advantage over frozen.
I don’t doubt the nutrient content or health benefits of frozen veggies. My problem is the taste and texture, both of which are trashed by freezing. frozen was all I’d ever had, so I didn’t know any better - but now I do.
Although I completely agree that there is nothing wrong with frozen vegetables, calling them “more nutritious” is something I must disagree with or ask for a cite.
Some Vitamins Are Lost During Processing of Frozen Produce
Generally speaking, freezing helps retain the nutrient content of fruits and vegetables.
However, some nutrients begin to break down when frozen produce is stored for more than a year (2Trusted Source).
Certain nutrients are also lost during the blanching process. In fact, the greatest loss of nutrients occurs at this time.
Blanching takes place prior to freezing, and involves placing the produce in boiling water for a short time — usually a few minutes.
This kills any harmful bacteria and prevents the loss of flavor, color and texture. Yet it also results in the loss of water-soluble nutrients, such as B-vitamins and vitamin C.
Well, I have been known to be wrong! Maybe it’s canned vegetables that are more nutritious, like tomatoes. (I am not saying canned or frozen are equivalent in taste to fresh, I would pick fresh, myself.)
Krimpets. I used to eat one or two a day. Now I wouldn’t eat one on a bet.
Velveeta cheese and ketchup sandwiches. It was a staple. (Widowed mother with five kids.)
Didn’t Bugles have a sister snack called Cornets?
Pixies sticks. We could get them about a yard long and the diameter of a garden hose. O.K., maybe that’s a bit of an exaggeration but not much. And Sweet Tarts the size of a hockey puck. They would destroy the inside of your mouth.
These, by chance?
