Hamburger hot dish, made with rice and Campbell’s Cream of Mushroom and Cream of Celery soups.
Chicken a la King, made with sour cream and Campbell’s Cream of Chicken soup.
Meatloaf made with pork and beef, topped with ketchup and brown sugar sauce, and served with mashed potatoes and green beans swimming in garlic butter.
Swedish meatballs in sour cream sauce, served with boiled potatoes and green peas swimming in parsley butter.
Spaghetti and three-meat meatballs simmered in a thick marinara sauce along with pork chops served separately.
Ravioli with any stuffing, from pumpkin to cheese to lobster, served with the same marinara sauce.
Gnocci served in a creamy Gorgonzola sauce.
Braised lamb shanks served with mashed potatoes swimming in parsley butter.
Chicken Kiev, oozing parsley and garlic butter. Add a slice each of ham and cheese for Chicken Cordon Bleu.
Cincinnati chili served in any of four ways, from “with oyster crackers” to “the works.”
These various suggestions keep reminding me of yet more things for our exponentially expanding menu!! Tuna salad sandwiches is another thing that requires white bread only (not toasted), with good, fresh tuna salad like the kind I get at my boutique Italian grocery, bread well buttered and slathered with Hellman’s mayo. Also roast turkey or grilled chicken sandwiches made with toasted buns, with tomato, romaine lettuce, optional bacon, and also slathered with Hellman’s mayo. All sandwiches to be served with either soup of the day (cream of tomato is a good choice) or else fries and the old Coke Zero, from before The Change. The old Coke Zero will be custom-made for the Comfort Food Cafe by the Coca-Cola Company because that’s just how important we will become!
Chocolate malt. A glass 3/4 filled with the ice cream-based deliciousness, with a nice poof of whipped cream and a maraschino cherry on top. Alongside the metal tumbler with the rest of the malted.
Hot fudge sundae. A glass, footed dish with a scoop or two of vanilla ice cream, topped with whipped cream, chopped nuts, and a maraschino cherry. Next to it, a small metal pitcher holding the hot fudge.
Many years ago at a lunch counter (I think it was in Woolworth’s), I had a slice of apple pie, warm, with a slice of cheddar cheese melted on top. On top of that a scoop of cinnamon ice cream. It was ambrosial.
On a different note, can we agree that all hot non-sandwich entrees be served with a sprig of curly parsley on the plate? Every diner I knew did that, and no one does it now.
piping hot naan spread with roasted garlic hummus.
Baked potato with just about any Indian masala/sauce
Chicken pad thai with extra veg
Hot Chilito (tortilla wrap with melted cheese and chili sauce) BTW, this name belongs to Zantigo, and not Taco Bell.
