Middle School Cafeteria Pizza
Italian Dunkers (Essentially open faced stale hotdog bun with government mozz and a tomato and hamburger flavored dipping sauce)
Burger King Whopper from the 90’s I would make when I was done with my shift.
Szechuan Sauce and McNuggets, Rick & Morty were right about that.
Nacho Bell Grande when it was good, i.e. when chopped green onions were sprinkled on it and the refried beans didn’t taste like caulking compound.
Newcastle beer before being ruined by Heineken.
My mother liked liver and onions. Not me. I could eat it if served, but I don’t choose it for myself.
Newcastle was garbage even before Heineken messed with it. 
For retro recipes I’d say Watergate Salad (pistachio pudding mix, cool whip, marshmallow and pineapple)…it was largely forgotten but it apparently is making a comeback.
It has been my go to for potlucks for years.
Fair. The only alcoholic beverage I enjoy is English-style pub ale. No one else likes that in Midwestern America generally so I have to take home small quantities of local brews. It’s only a problem if I am at a scuzz bar and the full range of options is mostly Bud or Bud Lite. Newcastle used to be acceptable. Now it is not even that.
Steak au poivre comes with either a gravy made from meat drippings and stock, with cracked peppercorns that create a crust on the steak when it’s broiled; or a la creme, which is the above gravy finished with cream, which I love. I can’t find it on any local steakhouse menu.
Spaghetti carbonara is another one that I can’t find in local restaurants, probably because it involves using raw eggs.
As for fondue, we used to do two fondues every New Year’s Day, one for cheese and another for oil for things like small meatballs.
My mother just made liver. She didn’t like making complicated dishes.
I see it a lot on menus, but it invariably lists cream as an ingredient, I suspect so the sauce can be cooked to eliminate concerns over raw eggs. I just make carbonara at home because I almost always have the ingredients on hand and it’s so easy. Plus, restaurant versions invariably disappoint.
Turkey Tetrazzini! Maybe not as “elegant” as I had in mind, but I am for sure going to make some soon. I had completely forgotten about it.
The McDonald’s Cheddar Melt. I’m sure it would not at all live up to my memories of it in the 80s (or was it early 90s?), but I loved that thing as a kid.
Arthur Treachers. I Love malt vinegar!
Maybe. Or perhaps they don’t know the difference between carbonara and alfredo? You’re right: it’s dead easy to make and so good if done properly and the eggs aren’t scrambled.
When I was a kid, Mom seemed to have the idea that nobody wanted to eat the heels from a loaf of bread, so she’d always save them in a big paper bag from the supermarket. When the bag was full (and the bread so stale that nobody could eat it even if they liked the heels), she’d break them all into her largest stock pot, drench them with milk, add sugar, vanilla extract and raisins, and cook it until the crusts were soft.
She’d only do this on Saturdays, so we kids (8-10 of us any given year) would have plenty of time to mow through it all. Never called it “bread pudding,” though. Just “bread and milk.” Can’t get that any more (especially since I’ve since learned that I quite like the crust-ends).
I like to eat bread pudding hot, straight from the oven, along with peanut butter straight from the jar. 
Frozen Chicken Kiev is in most grocery stores here. A variation with cheddar and broccoli, too. I bake in a little aluminum foil boat in case of leakage.
Swanson sells cans of Chicken Ala King. Fixed up with mushrooms/any leftover bits of chicken, butter, and a dash of sherry, over rice or toast, it’s not bad!
Prepared cheese fondue can be heated in a pan and poured over chunks of crusty bread in a bowl if no fondue set. I live alone and do this.
I had both alligator and rattlesnake at a vendor party at a conference once. Their marketing push was around exploring. Both were fine, but nothing I wanted to go looking after. And there were no lines at those stations.
Emu and ostrich, on the other hand, are both great. Rabbit is okay.
When I was a kid growing up in Queens in the late '50s the Chinese restaurant we went to served Cantonese style food, especially lobster Cantonese. Haven’t seen that in decades.
My mother made chicken a la king fairly often, but it isn’t something I miss. (Hers was fine, I’m just past dishes like that.)
Still found here in the northeast at most large Chinese restaurants. Lobster is less commonly found in small mainly take-out places. Shrimp with Lobster Sauce is the same dish made with shrimp, Lobster Sauce refers to the sauce in Lobster Cantonese. In New York and Philadelphia the Lobster Sauce was a light egg sauce, here in RI and MA I’ve mainly found it as a dark sauce although they’ll usually make the light version on request.
Along that line, we loved the KFC beef ribs.
KFC had beef ribs?
You’d get a kick out of the online menu collection at the LA Public Library, which you can narrow down to any decade or year (note: site doesn’t work with the Edge browser, works fine with Firefox) and request only menus that have actual images of the original menus. The New York Public Library has a similar collection. In one or both collections, menus go back to at least the 1910s.
For instance, a special dinner at the Ambassador, Los Angeles, in honour of Nikita Khrushchev, September 19, 1959:
Menu at the Armstrong-Schroder, Bevery Hills, 1955:
