My neighbor used to bring me what she called a quiche and my whole family actually liked it. From the side of a bisquick box the recipe for Impossible Chicken Pie………only we used a box of chopped broccoli, a package of ham (instead of chicken) diced to death in the food processor. Bisquick, milk, and 3 cups of shredded cheddar. Full of calories and fat, I’m sure, but when it is right out of the oven and squirted with fresh lemon………mmmmmm..comfort food!

Here’s a dessert that’s about as fake as you can get:

CHOCOLATE PAN ECLAIR

1 box Honey Maid graham crackers
2 large boxes french vanilla instant pudding
1 large container Cool Whip
1 can Duncan Hines fudge frosting

Line an 81/2" X 11′ pan with graham crackers (whole)
Mix pudding according to directions and fold in the Cool Whip
Spread a layer of the pudding and Cool Whip mix on top of the graham crackers, then put another layer of the crackers on top of the pudding layer, then spread the rest of the pudding mixture on top of those. Put a final layer of graham crackers over this, then spread the fudge frosting over the final graham cracker layer.

I have taken this to church socials and picnics in a pinch, and people couldn’t believe that’s all there was to it. It actually tastes okay if you let it set up in the fridge overnight before taking it to your function.

Regarding ‘Space Food Sticks’ – I remember chocolate and peanut butter flavours. Those along with ‘Tang’, (which I still take on camping trips), would make any interstellar journey complete!

Impossible cheeseburger pie…how does that happen? Vibration Guy? How does it make its own crust? It IS impossible!

We have canned Hormel Tamales here in Gainesville, I just can’t eat them, my husband on the other hand loves them with chili. I’d be glad to send you a can…….

I’ll have to dabble with that, EliseT…….nuttin’ like Bisquick and all those Impossible Pies too………..I even made a chipped dried beef one one time….Turned out pretty well, imho[;)]

Here’s a Fake-y , excellent for this time of year

Campbells’ Gazpacho

2 Cans Campbells Tomato Soup
1/2 cup Vinegar…your choice
2 large tomaters from yer garden, slightly chopped
1 big ol’ green pepper, chopped
1 large cuke from yer backyard produce too
4 cloves of garlic….more if you want to drive off strangers
4 TBLSP of that Eyetalian Olive oil…….sorry can’t use lard here..makes too many white specks
2 TBLSP Lea and Perrins Worcestershire Sauce
Salt and pepper to taste
ice cubes……loads of em

Dump everything but the ice cubes in a previously only used for Margaritas blender or one of them frenchified Food processors and whirrr and blend until the mix looks rather revolting with some chunks of ‘maters still swimming around a bit. Add ice cubes until mixture starts to overflow and look like a rosy Niagra Falls down the side of your container…..If you feel like living on the edge…leave the lid off and whir again.Me personally…..I don’t like the look of being shot on my clothes……so I chicken out and put the lid on. Put the gloppy mixture in the fridge and let chill fully for at least an hour. Serve in bowls with dollops of sour cream on top and croutons. Looks like hell but boy is it good.

Big excitement in our neck of the woods. The county fair started yesterday and tonight at 7 P.M. is the judging for the National Best Spam Recipe Contest. Of course, the winner has to go on to compete with all those other county fair winners from elsewhere. Maybe we’ll be lucky enough for our local newpaper to post the winning recipe and I can copy it here.

quote:

Originally posted by ocdreamr

quote:

Originally posted by BigGlenn

How about Fried Rice made with SPAM? Pretty Good Stuff!Isn’t SPAM a fake food? LOL

Nonsense, a lot of perfectly good little SPAMs give their lives for that product. Why, I had a cousin, 3 times removed, lived out in the country a piece. He made a small fortune back during WWII raising them critters. Had a government contract for ’em he did.

Ocdreamr – living in an alternate universe!

I think i met him–lives next door to my cousin the nauga rancher!!

quote:

Originally posted by redtressed

This recipe might satisy the yearnings for both Corn Souffle and Cornbread stuffin’

Jiffy Corn Puddin’
4 boxes Jiffy Corn Muffin Mix
1 Can cream style corn or skillet corn(Glory Foods makes a grand can of this)
6 eggs
1 16 oz carton sour cream
1 cup milk
1/4 cup melted butter or margarine

Preheat oven to 350 degrees. Throw all ingredients in a big bowl and stir like crazy until well blended. Pour into a well greased Bundt Pan or else a high casserole. Bake for approx 60 mins. Only let cool very slightly and unmold from pan. Cut into slices and serve. Great with Thanksgiving or Christmas dinner…….or some good ol’ country ham or Fried Chicken

Just to make it a little more fake-y, my mom replaces 1/3 of the cornbread mix with Bisquick. We call it Napalm Casserole because one Thanksgiving my mom’s spoon came up out of the souffle dish as mine went down, and that stuff stuck to my hand and burned and burned like nothing I have ever experienced. But I still make it every holiday, which is quite a testament to its yummy corny goodness.

This recipe might satisy the yearnings for both Corn Souffle and Cornbread stuffin’

Jiffy Corn Puddin’
4 boxes Jiffy Corn Muffin Mix
1 Can cream style corn or skillet corn(Glory Foods makes a grand can of this)
6 eggs
1 16 oz carton sour cream
1 cup milk
1/4 cup melted butter or margarine

Preheat oven to 350 degrees. Throw all ingredients in a big bowl and stir like crazy until well blended. Pour into a well greased Bundt Pan or else a high casserole. Bake for approx 60 mins. Only let cool very slightly and unmold from pan. Cut into slices and serve. Great with Thanksgiving or Christmas dinner…….or some good ol’ country ham or Fried Chicken

quote:

Originally posted by EliseT

quote:

Originally posted by meowzart

quote:

Originally posted by EliseT

Then you can put those meatballs in a crockpot full of grape jelly and chili sauce…I love that stuff! I like cut-up hot dogs in that sauce when the ends get all puffy…mmmmm…preservatives, aghhhh [:p]

Elise, try one of those packages of mini cocktail franks in the grape jelly/chili sauce mixture. Perfect night-in-front-of-the-TV food!!

I keep meaning to try them, but when I go to the store, the hot dogs are so much cheaper my thrifty Scottish side comes out!

Elise,
I was always told regular hot dogs were always best for this type of preperation. The cocktail franks are like little hot dogs, whereas the regular hot dogs have to be cut in chunks. The cutting opens the inside of the dog toallow absorbing of the flavors while the casings on the little dogs keep the flavors out.[:D]

ocdreamr – famous for her bourbon dogs

quote:

Originally posted by meowzart

quote:

Originally posted by EliseT

Then you can put those meatballs in a crockpot full of grape jelly and chili sauce…I love that stuff! I like cut-up hot dogs in that sauce when the ends get all puffy…mmmmm…preservatives, aghhhh [:p]

Elise, try one of those packages of mini cocktail franks in the grape jelly/chili sauce mixture. Perfect night-in-front-of-the-TV food!!

I keep meaning to try them, but when I go to the store, the hot dogs are so much cheaper my thrifty Scottish side comes out!

There is an out of print cookbook entitled Instant Haute Cuisine. The recipes use a variety of canned and packaged goods as short cuts for the preparation of classic French dishes. We could do a whole ‘nother thread on 101 uses for Campbell’s Cream of Mushroom soup.

quote:

Originally posted by ocdreamr

Oh Bushie, how terrible. I was never allowed to have one for a pet. My mom said we shouldn’t play with our dinner…

Ha! Good one, OC! [:D]