Fake Food Recipes

The "Fake Food" thread on the miscellaneous board got me thinking that I may not be the only one harboring a recipe from a box top or can label. These recipes kind of take the "fake food" and make them into "real food." Herewith, my recipe from the back of Stauffer's spincach souffle:

SPINACH AND SAUSAGE STUFFED MUSHROOMS

1 package (12 oz.) Stouffer's frozen Spinach Souffle, defrosted
2 tbsp. butter
3 tbsp. chopped onion
3/4 cup water
2 1/3 cup herb seasoned stuffing (not crouton style)
1/2 lb. bulk Italian sausage; thoroughly cooked, drained, and crumbled
1/4 cup grated Parmesan cheese (plus additional for garnish)
2 1/2 - 3 lbs button mushrooms, stems removed

Melt butter in medium saucepan; add onion and cook until translucent. Add water and heat to boiling. Remove from heat. Add stuffing, stir until moistened. Stir in spinach souffle, cooked sausage and parmesan cheese. Stir well.

Arrange mushrooms on a baking sheet. Fill with spinach mixture, mounding slightly. Sprinkle with additional parmesan cheese.

Bake in a preheated 400 degree oven for 10 to 15 minutes or until cheese and mushrooms are lightly browned.

Yum, that sounds great. I have a hard time finding Stouffer's Corn Souffle, have you had it? It's like a corn pudding and there's only one market nearby that carries it, so it's a treat for me.

I've always wanted to make a "fake food" buffet one day: i.e, the Mock Apple Pie on the Ritz box, one of the desserts on the Cool Whip package, etc. Maybe some Steak-ums as a main course. Wow, I forgot all about Steak-ums until I just wrote that....

Has anyone ever tried that Mock Apple Pie? Apple pie without apples? My mind boggles....

I imagine the crackers bloat up, and with enough lemon juice and cinnamon those bloaties taste like apples on a bad day? I dunno, too much of a coward to try it.

We didn't discuss corn dogs in that thread, but this is a great recipe, don't be put off by the name
CORN DOG CASSEROLE
2 cups thinly sliced celery
2 TBS butter
1 1/2 cups sliced green onions
1-1/2 pounds hot dogs
2 eggs
1-1/2 cups milk
2 tsp rubbed sage
1/4 tsp pepper
2 pkg (8 1/2 oz) corn bread/muffin mix
2 cups shredded sharp cheddar cheese
--------------------------------------------------------------------------------

In skillet sauté celery in butter for 5 minutes.
Add onions; sauté until done. Place in a large bowl. set aside.
Cut hot dogs lengthwise into quarters then in thirds.
In same skillet sauté hot dogs for 5 minutes until lightly browned. Add to vegetables, set aside 1 cup.
In large bowl combine eggs, milk, sage, and pepper.
Add remaining hot dog mixture.
Stir in corn bread mixes. Add 1-1/2 cups cheese.
Spread into a shallow 3 qt baking dish.
Top with reserved hot dog mixture and remaining cheese.
Bake uncovered at 400° for 30 minutes or until golden brown.

quote:

Originally posted by Phil J.

one of the desserts on the Cool Whip package, etc.

Because of my diabetes I try to come up with desserts that are low in carbos but with good presentation for company. I think I made I pretty good one the other week, plus it qaulifies as a fake food.

Srawberry pie deluxe

2/3 cup boiling water
1 pkg (4 serv size) sugar free jello
ice cubes 1/2 cup cold water
1 8oz tub fat free cool whip
1 oreo cookie crumb crust

stir boiling water into jello until dissolved (2 minutes). add ice to water to make 1 cup, stir into jello, stir until it starts to thicken, remove remaing ice.

fold in topping w/whisk until blended, refrigerate until it is very thick then mound into crust
refrigerate 4 hours or over night

make a couli of strawberries with a little splenda


Serve with sliced strawberries & a little couli, dusted with a little cocoa powder.

How 'bout this one?

BLINTZ SOUFFLE:

6 eggs (at room temperature)

1/4 cup garnulated sugar

1 teaspoon vanilla

1 (16-ounce) carton sour cream

1 cup butter, melted

18 frozen blintes (they come in boxes in the grocer's freezer) I recommend a combo of cheese and either cherry or blueberry.


Preheat oven to 325 degrees.

Beat eggs well. Add sugar and beat until fluffy (another 2-3 minutes).

Add vanilla, salt and sour cream and beat for a few more minutes.

Pour melted butter into a baking dish. Lay the blintzes over the butter, seam side down. Layer to at least 3" high.

Pour the egg mixture evenly over the blintzes. Bake 35 to 45 minutes until top is medium brown and it looks mostly "dry".

Serve warm topped with (YES! EVEN MORE!) sour cream and berry jelly. (from Mrs. Barton)

Yesterday a post was made regarding "astronaut food". Not sure if it was on "fake food", or "foods you won't eat", but it's been driving me nuts, so I put the question out on the "net". Those "sticks" were made by Pillsbury, and were called "Space Food Sticks". Kind of had the consistency of a tootsie roll but with less flavor.

quote:

one of the desserts on the Cool Whip package

Reminds me of my then future-mother-in-law's "cooking."

She made a pie: one can of strawberries, one bag frozen strawberries, one tub of Cool Whip mixed together and dumped into a frozen pie shell.

She made it one evening (she could have broke a sweat!), and left it on the kitchen counter for everyone to "enjoy." The next morning she and hubby left on a week trip.

We watched that pie daily grow fuzzy thick with all sorts of chemical wholesomeness. Maybe it would supply a new miracle drug source.

Boy was she pissed when she came home to a giant pie petrie dish on the counter. I think she was more mad that no one even tried it.

- Prairie Mary from Colorado

quote:

Originally posted by Phil J.

one of the desserts on the Cool Whip package, etc.

Anyone from Beloit, Wisconsin, please leave the room. . .

All gone? OK. When I lived in Beloit a while back, I went to a lot of bridal showers, baby showers, etc. I could always count on at least three people bringing a dessert made with instant pudding, Cool Whip, and various combinations of other ingredients. It was weird, like a local fetish. After a while, I couldn't stand it any more. Before I moved away, I swore that I would never again eat a dessert based on instant pudding and Cool Whip.

Last week, my cousin (yes, she lives in Beloit) brought what she called a Twinkie Pie to a family picnic. It consisted of Twinkies sliced lengthwise and layered on the bottom, then in layers, vanilla instant pudding, Cool Whip, and chopped Heath bars on top. It was classic Beloit. And, no, I didn't eat it.

I don't mean to offend anyone who likes this sort of thing. It was just that people ALWAYS made those desserts, and after five years there, I had reached my limit.

quote:

Originally posted by Julia I

quote:

Originally posted by Phil J.

one of the desserts on the Cool Whip package, etc.

It consisted of Twinkies sliced lengthwise and layered on the bottom, then in layers, vanilla instant pudding, Cool Whip, and chopped Heath bars on top. It was classic Beloit. And, no, I didn't eat it.

But it was such classic fake food!!

I whole-heartedly agree. No amount of anything could have turned that fake food into real food!! Oh my!!!

quote:

Originally posted by ocdreamr

quote:

Originally posted by Julia I

quote:

Originally posted by Phil J.

one of the desserts on the Cool Whip package, etc.

It consisted of Twinkies sliced lengthwise and layered on the bottom, then in layers, vanilla instant pudding, Cool Whip, and chopped Heath bars on top. It was classic Beloit. And, no, I didn't eat it.

But it was such classic fake food!!

CAN CASSEROLE

My mother always prepared this delicious (?) dish when she and my dad would be going out of town. This was in the days before the microwave, so she would freeze it in small pans for us to have EVERY DAY!(Well, she might throw in a few T.V. Dinners)

2 cans of peas
2 cans of corn
2 cans Hormel tamales
2 cans of Chili
1 can of black olives

Brown some ground beef, unwrap and chop up the tamales, and mix the whole mess in a big bowl. Put in pans, slather Velveetal over the top and bake.

It is kinda tasty in a weird kinda way, just not for days on end!
Thanks Mom!

Lone Star's post above reminded me of a recipe I obtained from a website. Notice their source of this recipe. I've used it, particularly for potlucks, and it is quite tasty and very popular, though I'm not certain just how healthy.

Eight-Can Casserole

Eight-Can Casserole is our adaptation of the recipe with the same name found in one of our all-time favorite cookbooks: Square Meals, by Jane and Michael Stern (out of print for years, but happily now back in print!). They make it with chicken, we think it's good with tuna. At pot-luck dinners, people beg for the recipe.
Obviously, this is a versatile recipe that you can change in an infinite number of ways, but it would be a definite violation of the concept to consider using any fresh ingredients.

And, yes, the picture shows an Eight-Can Casserole just emerging from the oven.
* 2 6-oz. cans tuna
* 1 can condensed cream of mushroom soup
* 1 can condensed cheddar cheese soup
* 1 8-oz. can mushrooms, drained
* 1 5-oz. can chow mein noodles
* 1 13-oz. can evaporated milk
* 1 small can fried onions


1. Preheat oven to 350°F.
2. Open all cans except fried onions, dump into 3-qt. casserole.
3. Stir and cover.
4. Bake 20 minutes.
5. Scatter fried onions on top.
6. Bake another 15 minutes.

And here is another recipe along same line from same source. I've not tried this one.

Lazy-Lady's Casserole
Continuing the tone of Suburban Haute Cuisine, here is a positively fabulous recipe given to us by ---, whose taste in such matters rivals even our own (someday we'll move on to molded salads perhaps). --- found this in the Better Homes & Gardens Casserole Cookbook, and thought it too good to pass up.

Note, in particular, the enthusiastic description of this classic: Lazy-lady's Casserole is a meal-in-one! Glazed luncheon meat and pineapple go atop baked beans. Hot biscuits, too! More good news: You give the high-sign for supper in no time!]

Here then, the Lazy-Lady's Casserole.. Get ready to give that high-sign!

* 1/4 cup chopped onion
* 1 Tb. butter or margarine
* 2 1-lb. cans (4 cups) pork and beans in tomato sauce or smoke-flavored beans
* 1/4 cup catsup
* 1 Tb. prepared mustard
* 1 12-ounce can luncheon meat [Now, you know they mean Spam]
* 3 pineapple slices, cut in half
* 1/4 cup brown sugar
* 1 Tb. prepared mustard
* 1 Package Refrigerated biscuits [not homemade]


1. Cook onion in butter till tender but not brown.
2. Add pork and beans, catsup, and prepared mustard; bring to boiling.
3. Pour into 11.5x7.5x1.5" baking dish.
4. Cut luncheon meat in 12 strips; arrange over beans to match picture below [I only wish I could send you the picture; it is a vision. Suffice it to say that your arrangement should be adequately creative]. Center with row of pineapple half-slices.
5. Mix 1 tablespoon pineapple syrup or other fruit juice with the brown sugar and mustard. Spread over meat and pineapple.
6. Place 3 biscuits at each end of casserole.
7. Bake in moderate oven (375°F) 15 to 20 minutes or till biscuits are done. (Bake extra biscuits on baking sheet.)
8. Note: Or, make biscuits with 2 cups packaged biscuit mix by package directions [still not homemade]

And the final recipe in this series from this source. I've also not tried it, though it sounds pretty good.

Quick Taco Bake

Yet another classic casserole recipe that we just can't do without. This one comes from the back of the Bisquick box, so you probably have it if you need it, but in case you don't have the box handy and want to indulge in some casserole fantasies, we preserve it here.

* 1 lb. ground beef
* 1/2 cup chopped onion
* 1 envelope (1.25 oz) taco seasoning mix
* 1 can (15 oz) tomato sauce
* 1 can (15.25 oz) whole kernel corn, drained
* 2 cups shredded Cheddar cheese
* 2 cups Original Bisquick
* 1 cup milk
* 2 eggs

1. Heat oven to 350°F.
2. Cook ground beef and onion until beef is brown; drain. Spoon into ungreased 13x9x2" baking dish.
3. Stir in taco seasoning mix (dry), tomato sauce and corn.
4. Sprinkle with cheese.
5. Stir remaining ingredients until blended; pour over beef mixture.
6. Bake 35 minutes or until light golden brown. .

quote:

Originally posted by Rusty246

Yesterday a post was made regarding "astronaut food". Not sure if it was on "fake food", or "foods you won't eat", but it's been driving me nuts, so I put the question out on the "net". Those "sticks" were made by Pillsbury, and were called "Space Food Sticks". Kind of had the consistency of a tootsie roll but with less flavor.

Right, that was me...under "Fake Food." Powdery tootsie rolls is a good description.

quote:

Originally posted by meowzart

I whole-heartedly agree. No amount of anything could have turned that fake food into real food!! Oh my!!!

quote:

Originally posted by ocdreamr

quote:

Originally posted by Julia I

quote:

Originally posted by Phil J.

one of the desserts on the Cool Whip package, etc.

It consisted of Twinkies sliced lengthwise and layered on the bottom, then in layers, vanilla instant pudding, Cool Whip, and chopped Heath bars on top. It was classic Beloit. And, no, I didn't eat it.

But it was such classic fake food!!

My mom just started doing the same thing with chocolate chip cookies! She can't understand why I don't like it since I love trifle. But it's not trifle. It's dry chocolate chip cookies covered with instant pudding and cool whip.

About once a year, I get a craving for this one:

STOVE TOP ONE-DISH CHICKEN BAKE

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water
1/4 cup (1/2 stick) butter or margarine , cut up
4 boneless skinless chicken breast halves (about 1-1/4 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup Sour Cream*

*Or use milk.

Mix contents of Vegetable/Seasoning packet, hot water and
butter in large bowl until butter is melted. Stir in Stuffing
Crumbs just to moisten. Let stand 5 minutes.

Place chicken in 12x8-inch baking dish or 2-quart casserole.
Mix soup and sour cream; pour over chicken. Top with stuffing.

Bake at 375° for 35 minutes or until chicken is cooked through.

Makes 4 servings

I also should add that I like to make a box of Stove-Top as directed on the package, cool it off a little bit, then grab about 1/ 2 cup and roll it into a ball. Repeat until all stuffing is used and put in a baking dish or cookie sheet. Bake at 375 degrees until crunchy all over the outside.

quote:

Originally posted by Prairie Mary

quote:

one of the desserts on the Cool Whip package

Reminds me of my then future-mother-in-law's "cooking."

She made a pie: one can of strawberries, one bag frozen strawberries, one tub of Cool Whip mixed together and dumped into a frozen pie shell.

She made it one evening (she could have broke a sweat!), and left it on the kitchen counter for everyone to "enjoy." The next morning she and hubby left on a week trip.

We watched that pie daily grow fuzzy thick with all sorts of chemical wholesomeness. Maybe it would supply a new miracle drug source.

Boy was she pissed when she came home to a giant pie petrie dish on the counter. I think she was more mad that no one even tried it.

- Prairie Mary from Colorado

What about Lemonade pie? It appears to be just lemonade concentrate and cool whip. Yet people are quite passionate about it.

An ex-boyfriend of mine never got over the fact that his mother would heat up an uncut Spam, stud it with cloves and serve it proudly on a platter as if it were a ham.

Liketoeat- I could just envision the picture of the Lazy-Lady casserole. But I wonder, how does one give the high sign?

Too funny!

quote:

Originally posted by EliseT

An ex-boyfriend of mine never got over the fact that his mother would heat up an uncut Spam, stud it with cloves and serve it proudly on a platter as if it were a ham.

That was the picture on the can.

Lone Star, I have no idea what kind of high sign the Lazy Lady or any other chef would give to signal the readiness of that casserole to grace the dinner table! I will admit, though, I have wondered how it might be if one used sausage, ham, or something other than Spam for the meat ingredient of this recipe.

And, RubyRose, enjoyed your Stove Top recipes. I should have included Stove Top Dressing mix in my fake food list in that forum. I'll at times do something Stove Top but have not tried either of your recipes, both of which sound good. As an ole southern boy, I love just plain cornbread dressing (forget the pecans, oysters, fruit, etc.) and find the absolute worst dressing to be that which I term "soggy light bread Yankee dressing" (please, no offense meant to anyone by that term; apology in advance given the current tone of this website). Years ago, probably the reason I didn't marry a girl from up north was because of her making that kind of dressing. Anyway, for a number of years a while back I had most Thanksgiving and/or Christmas dinners with friends in south central Illinois where their cooking was as southern as any I've ever found anywhere in the south except for their dressing, and they (everyone in this family at least) made that soggy, lightbread (white bread) dressing. One year at Thanksgiving the hostess was just apologizing all over the place because of being so busy she didn't have time to make her "from scratch" dressing and was having to serve us Stove Top dressing, all the while I was saying a prayer of thanks under my breath. Best dressing I ever had at any of their homes!

Oh now, I am seeing them now... all those easy and oh so quick, meal-in-itself casseroles. I admit I have a morbid fasination with Jr. League and community cookbooks.

But any dish ending in the words ...BAKE or ...STRATA, run quick and get the hell outathere!

Having just written about Thanksgiving, dressing, etc., and noticing ElsieT's statement (in fake food forum) about her preference for canned cranberry sauce, reminded me of a fake food recipe I somehow came up with a while back - think was inspired by something I'd seen and modified by me. Haven't done it in long time, but used to make and serve it a lot, and the diners either liked it or were very kind. Not sure if I remember it exactly, but its one of those things you can readily modify. Anyway take a can of whole berry cranberry sauce and stir into it some chopped pecans, golden raisins, canned or frozen shredded coconut (quantities to suit your taste) plus a dab of orange juice and anything else that suits your fancy. Refrigerate to let flavors blend and serve.

quote:

Originally posted by Texicana

Yum, that sounds great. I have a hard time finding Stouffer's Corn Souffle, have you had it? It's like a corn pudding and there's only one market nearby that carries it, so it's a treat for me.

My wife's Favorite side dish--it is often hard to find. We found it once so far here in Oklahoma--in Calif it was weird--in one town it was everywhere--20 miles away nobody heard of it--in any case,we buy it whenever we see it.

quote:

Originally posted by Phil J.

I've always wanted to make a "fake food" buffet one day: i.e, the Mock Apple Pie on the Ritz box, one of the desserts on the Cool Whip package, etc. Maybe some Steak-ums as a main course. Wow, I forgot all about Steak-ums until I just wrote that....

Has anyone ever tried that Mock Apple Pie? Apple pie without apples? My mind boggles....

when is was a kid my mother made Mock Apple pie 2 or 3 times a year--it did taste like apple pie but the texture weird.my brothers and i did seem to care that were no apples--it still tasted like dessert.

It's good stuff Tiki, lucky you, your wife is a lady with good taste

Reading the multi can casserole above I remembered a salad we used to have. I actually changed it more recently, using fresh or frozen veggies instead of the canned. I can't imagine how much sodium is in it as given.

Vegetable salad

1 cp sugar
1/2 cup oil
1/4 tsp pepper
1 tsp salt
1/2 cp white vinegar
1 can (16 oz french cut
green beans
1 can (16 oz) white corn
1 can (8 oz) small baby peas
1 jar (2oz) pimiento)
2 smll bunches green onion, chopped fine
1 cp finely chopped onion
1 cp finely chopped bell pepper

mix - sugar,oil, pepper, salt & vinegar & bring to a boil, cool
drain veggies, mix with onions & green pepper, then with cooled liquid.
Refrigerate 2-3 hours