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When I have pancake breakfast (pancakes, potatoes, bacon), I put the syrup on everything.
Then I put ketchup and tabasco on the potatoes.
Then I make a bite with each component in it.
When I have pancake breakfast (pancakes, potatoes, bacon), I put the syrup on everything.
Then I put ketchup and tabasco on the potatoes.
Then I make a bite with each component in it.
I do the same things except for the tobasco, I also like pancake syrup on my eggs.
Bugles are still available, though not as prevalent as they were when they were first introduced. I have seen them at Big Lots. As a young married, Bugles were served when company came to play cards. They were always - always! - served with Lipton Onion Soup Dip. In case you've never had the pleasure; One envelope of Lipton Onion Soup (dry) mixed into one container of sour cream. It was the hostess' go-to back in the day.
I couldn't find a way to post the photo I just found on another site, but I'll describe it: In the top half, sections of hot dogs are threaded through lengthwise with uncooked spaghetti, which is being lowered into boiling water. In the bottom half of the photo, boh the hotdogs and the noodles have cooked through and each slice of frankfurter is nestled on a plate in its own little wreath of vermicelli.
Apparently the things I thought were a bit odd, are not... like potato chips dipped in ketchup or put into sandwiches.
My southern friends freak when I put maple syrup or brown sugar on grits. They have also made "yuck" face at vinegar on green beans and sharp cheddar melted on apple pie which I grew up eating in VT. I like Catalina dressing on cottage cheese and occasionally eat a Vidalia onion like an apple.
Dang, I'm hungry now
-izzy
Apparently the things I thought were a bit odd, are not... like potato chips dipped in ketchup or put into sandwiches.
My southern friends freak when I put maple syrup or brown sugar on grits. They have also made "yuck" face at vinegar on green beans and sharp cheddar melted on apple pie which I grew up eating in VT. I like Catalina dressing on cottage cheese and occasionally eat a Vidalia onion like an apple.
Dang, I'm hungry now
-izzy
izzy, I too, like potato chips on my bologna sandwiches...I don't eat "grits" but I do like brown sugar on my Cream of Wheat (close, right?)...I never tried vinegar on green beans but I do put it on spinach/kale/Swiss chard...The cheddar cheese with apple pie was a staple in my Dad's family and Catalina dressing on cottage cheese - yes!...Now, I never tried the onion as apple thing, but I do remember eating sliced onion sandwiches w/mustard. I hate to tell you but you're just as normal as - well, as apple pie w/cheese.
There are many items in this thread that I've been eating all my life and much of it isn't strange. At least, not to me.
I couldn't find a way to post the photo I just found on another site, but I'll describe it: In the top half, sections of hot dogs are threaded through lengthwise with uncooked spaghetti, which is being lowered into boiling water. In the bottom half of the photo, boh the hotdogs and the noodles have cooked through and each slice of frankfurter is nestled on a plate in its own little wreath of vermicelli.
I've seen that. Not a hot dog fan, so the thought was faintly nauseating to me. Might be better with sections of browned Italian sausage. Or not, who knows?
...sections of hot dogs are threaded through lengthwise with uncooked spaghetti...
That's how I used to make "squid-dogs" for my daughter's school lunch - cut a frankfurter into two pieces, cut a notch on either side of the top of each section, thread some uncooked spaghetti up through the bottom of each section and boil. Now you have two squid dogs.
For "pigs-in-mud" I would put several cut-up Vienna Sausages in baked beans. Kids love when you make their food more interesting lol.
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