Mom also used to snack on Saltines smeared with mayonnaise. I know it sounds awful, but it’s crazy good!
I never ate it, but my mom’s favorite way of eating cornbread is crumbled up in milk and eaten like cereal.
And then there was ‘special toast’ which was bread buttered on one side and broiled.
You’re not the only one - we would have these too, but with sugar instead of syrup. If I recall, Mom would make this for supper instead of breakfast - corn cakes.
And when I was in college, I discovered that it worked even better to just take dry pancake mix and add a can of creamed corn - it was richer than just adding corn to pancakes.
My mom and I liked to make meatloaf together, but instead of making an actual loaf, we would use a cupcake pan and make little meatloaf cupcakes.
Sure, it just tastes like meatloaf, but isn’t everything more fun in cupcake form?
Until last year I’d never met anyone who had this for dinner like I did as a kid: fried salami and eggs. In my house we’d heat up the slices of salami and pour scrambled egg around it and let it set up. My friend’s mom did it exclusively with thick slices of Hebrew National salami but we’d have it with whatever was in the house.
Once when I was in Kathmandu, (which is a diner’s paradise after India!), I found and ordered some pasta carbonara, (a dish I adore, and was severely missing!), in some cubbyhole, back alley joint. When it came, it had peas in it, which I had never seen before. And it was spectacularly good. I went back half a dozen times, mmmmm.
At my house, pasta carbonara always comes with peas now!
When I was a teenager I got the idea of using leftover cornmeal breading to make hush puppies by reading Summer Of My German Soldier. It took some experimentation, but my mom and I have it just right now. I don’t know of anyone else who actually makes hush puppies.
The secret is some white flour, lots of baking powder, and a minced onion. Add that to the leftover egg wash and cornmeal with salt and Cajun seasoning. Fry up.
What you describe here is essentially fried noodles, you know, chow mein.
Scrambled eggs mixed with tuna. My dad altered the recipe from the original which he ate growing up: scrambled eggs mixed with pig’s brains. It’s really good. (The one with tuna; I don’t know about the brains.)
My husband likes to mix his scrambled eggs with sliced up pieces of hot dogs. He calls it “eggs and wienies” and it was a staple for him growing up too.
I also grew up eating devilled ham and Vienna sausage, with mayonnaise, on saltines. Mr. V bought some to try once and ended up giving it to the dog.
I’ve seen magazine ad recipes for chunky soup heated and poured over mashed potatoes or rice, as if it was stew.
I remember looooong ago, my father brought home a case of soup that fell off a truck - literally - different kinds, though. And the labels got wet and fell off. So we ate a lot of Mystery Soup, they were all cream-of soups, two kinds picked at random and mixed together! (By happy coincidence, mom mixed tomato and green pea soup, which we later discovered was an actual recipe that made a pretty good mock bisque, if you add some curry powder and sour cream.)
This is what our vet tells us to feed our dogs when they have digestive issues. :dubious:
This thread is fascinating - in a train wreck sort of way!
My mom made something called Hamburger Hash - browned hamburger with chopped onions, then added diced potatoes and simmered in beef stock, or water. If she used leftover roast beef, it was “Heavenly” Hash. 
I make a dish we call Chicken Noodle Stuff. (It started out as a one skillet copy of tuna casserole.) Cook a package of egg noodles. In a skillet, dump a large can of canned chicken, the ubiquitous can of cream of mushroom soup, 1/2 a soup can of milk, a can of sliced mushrooms, 1/2 a box of frozen peas and carrots, and a crapload of Velveeta. Mix it up to sauce consistency and stir in the cooked noodles.
My Dad does the cornbread and milk stuff, as did my Mom. Blech! My husband has asked for corn pancakes before, and I’ve attempted them, but ick. What the heck do you serve them with? They make no sense.
We ate that too, and it was always Hebrew National, too!
Not surprising as this is a Jewish dish called matzo brei. The only thing missing is the matzo and maybe fried onions.
Matzo Brei is matzo broken and softened with boiling water and drained. The softened matzo is mixed with beaten egg and salt to make a rough batter. The batter is scooped and fried in a little oil. Sometimes we sprinkle with cinnamon sugar, or jam or syrup.
I’ve eaten this year for Passover a a kid and then made it for my own kids.
Or substitute beets for the potatoes and make red flannel hash.
I was reminded of another one - Duffy Pancakes. Named after a family friend.
Heat an oven to 425
Take 2T of butter and put it in an oven safe frying pan (10" at least).
Mix a 1/2 C Flour, a 1/2 C Milk, 2 eggs lightly beaten and a pinch of nutmeg
Pour it into the frying pan with the melted butter.
Put it in the oven. Bake it for awhile. I usually check it at ten, fifteen, minutes - it will get all poofy and set so you know it’s done.
Sprinkle powdered sugar on it and fresh lemon juice. Lots of lemon juice. And lots of powdered sugar. Put it back in the oven for awhile. 5 or 10 minutes maybe.
Eat.
If you halve the recipe it goes very well as a single serving in a small oven safe frying pan. Sometimes that’s dinner for me. It takes me back to good times and good friends and vacations in Wadsworth, Ohio with my family and my dad’s best Navy buddy and their family. (That’s where they lived.)
My last sentence somehow is utterly unintelligible…
Ate it lots as a kid, ake it lots now is the gist.
Missy2U what you describe is called a Dutch Babyaround here.
Peanut Butter & Pickle Sandwiches:
- Spread peanut butter (crunchy) over one slice of bread, nice and thick.
- Slice up 2-4 sweet baby gherkins, lengthwise, about 1mm thick. Arrange on peanut butter so as to cover as much of it as possible.
- Cover with another slice of bread. Cut into 2 or 4 triangles, depending on the age of the eater.
Soooo good. My grandfather’s recipe.
I was the one who invented peanut butter, honey, and raisin sandwiches, though. They were awesome.