There are a number of dishes in culinary purgatory, that we no longer eat, or rarely so. I know some will say you still serve these bygone foods, but generally their popularity has waned. Once upon a time, we had little concern for the fat, sugar, salt, or calorie content of what we ate. If the dish was tasty, easy, and cheap, it went on the table.
Here’s a few oldies, but goodies—well, some of them, at least.
Creamed Chip Beef on Toast
Perhaps it was over exposure that did this dish in. Commonly know in the military as “s–t on a shingle,” it was regularly served in homes of the 40s, though at the time I always thought it was a lot saltier than most things we ate.
Chicken á la King
Chicken Pot Pie stood the test of time, but Chicken á la King went the way of the dodo bird.
I hated to see this one fade. My family didn’t care for the dish, so I didn’t make it. But it was often served at women’s luncheons in the 60’s and 70s.
Kool-Aid (in original packets)
Super sugary, doused with artificial flavorings, and simple enough for a kid to make. At five cents a packet you could make an entire pitcher at far less cost than a bottled soft drink.