English muffin, toasted and buttered. One half spread with honey or cinnamon sugar for ‘dessert’.
Apple slices drizzled with honey!
I love white rice. I could eat it every day. Unfortunately my family doesn’t feel the same.
Sardine fans (or any preserved seafood/conservas) should really check out the reddit forum r/cannedsardines:
The only reason I ever stop at BigLots is to look over and buy some of their sardines.
This store has really earned popularity in the community. There are some expensive cans out there.
Also, this guy’s youtube channel is very good.
American cheese gets lots of undeserved hate. Not necessarily the bargain-basement stuff that’s indistinguishable from plastic, but higher quality emulsified cheese has a ton of delicious uses.
It gets a lot of ridicule, but Government Cheese (I think it’s American cheese) is right decent; makes a great grilled cheese sandwich.
A really fluffy, steamy baked potato is just the thing. A little butter, salt, and pepper complement, but don’t overpower, that potato perfection.
My mom’s potato soup was just chopped potatoes cooked in water until tender, add a little milk, pat of butter, and salt and pepper. The potato flavor with the milk was so good.
On the subject of canned seafood Can You Serve Canned Food at a Dinner Party? (Yes, You Can!) | Vogue
Liverwurst. Food of the Gods!
Liverwurst, American cheese, thick slice of Bermuda onion and mustard sandwich. Cheap and easy. Loved finding them in my lunchbox as a kid and now love eating them as a geezer.
I made my first coleslaw within the last year. It is the wonder condiment. Good on burgers, bratwurst, tacos, pizza. And thawed out frozen coleslaw is almost indistinguishable from fresh.
What was the dish?
I’d say buttered toast. Sometimes simple foods are best.
I thought a good grilled cheese. But everyone loves that, so I don’t think it is underrated.
Going for ingredients, I would say shallots. Good simply roasted in the air fryer, or as an ingredient with anything savoury.
Humble Shepherd’s pie, and variations thereof. Especially with cheesy potato topping.
Any really good meat, chicken, or fish pie, really. Up to and including steak and kidney.
I’ll put moussaka on the list too. I’ll never understand why it’s only ever served at Greek restaurants.
I get the impression not a lot of people would ask for Cincinnati chili if given a choice. I love the stuff, even when served with crackers only.
One more: Marmite spread thinly on hot buttered toast. Put a slice of XO cheddar on top and stick under a broiler until the cheese starts to bubble. Pure ambrosia! 
No idea. There was no printed menu. To order, the waiter accompanied you to the taverna kitchen where his mom and dad opened the various pots and pans and showed you what was being cooked, and you pointed and said “a little” or “a lot.”
Not coincidentally, it’s easily the best meal we’ve had so far in Greece.
Velveeta cheese - It’s the only cheese I’ll use for grilled cheese.
Velveeta is the only cheese I use for Philly cheesesteaks.
Cucumber sandwiches. They sound humble at best, if not downright boring, but if you make them correctly (peel and seed the cukes, slice thin, salt, let sit and drain; add a smidge of mayo and lots of crumbled tarragon, then serve between lightly buttered slices of bread) they’re really delicious.
I’m not sure how I found that out - I don’t know what prompted me to try making them the first time.
They show up a lot in period literature, particularly Edwardian, as a reference to a sophisticated upper-class snack. Perhaps you noted it in Oscar Wilde or something, and thought it was worth a try.