Yes! I had forgotten all about the big spoonful of Fluff mom used to put in my cocoa. I’ll have to stock up on some Fluff the next time I go up to MA to visit.
– Chef Boyardee canned Ravioli
– Tuna noodle casserole
– Meatloaf with ketchup… and then cold meatloaf sandwiches on white bread the next day
– Biscuits
– Chipped Beef & Gravy on pancakes
– Raw tomatoes & cucumbers in italian dressing (in the summertime… mmmm… I still make this every week when tomatoes are sweet and ripe)
– Powdered Hostess donuts. Every Sunday morning, that was our treat. I always had to have one of the white ones first.
– Stouffer’s Mac and Cheese. Still the best I’ve ever had.
– Chicken pot pies
– Salisbury steak tv dinners with the little cranberry compote or dry brownie for the dessert
– fish sticks
– Lots of dinners made with Campbell’s soups (cream of mushroom, cream of celery…)
– Those dot candies on paper
– Candy necklaces
It is available in NC — I know what you’re talking about. We tended to get the Kraft brand of the marshmallow creme, though.
I just checked Harris Teeter’s online special request, and saw it there. Just do a search for “Marshmallow Fluff”.
Fruit roll ups always bring me back to third grade…
Its odd… Until about a month ago I hadn’t had one since then, just the smell of a fruit roll up gave me weird flash backs.
Fudge bars and milky ways.
Cheese on toast with a squirt of tomato sauce between the bread and the cheese.
Canned Chef Boy Ar Dee ravioli baked in the oven with muenster cheese on it. That’s one of my mom’s special recipes.
Also, garden tomatoes, sliced, on white bread with mayo.