I Wear the Cheese-Its, They Do Not Wear Me
Got some tomatoes, Cheese-Its and sour cream sitting around? You’ve got the makings of “Tomato Casserole With Crackers.” The dish is to be topped with “bread crumbs or more cheese-flavored cracker crumbs.”
Got some tomatoes, Cheese-Its and sour cream sitting around? You’ve got the makings of “Tomato Casserole With Crackers.” The dish is to be topped with “bread crumbs or more cheese-flavored cracker crumbs.”
Yum. It’s called the Cardiology Special around here.
posted by Anonymous on September 3rd, 2004 at 6:47 pmWhat a hideous recipe. Does anyone cook with real ingredients anymore? And peeling the tomatoes strips them of most of the vitamins. It’s all a bit too Garrison Keillor for my tastes.
posted by Laura on September 3rd, 2004 at 9:18 pmActually, I think these kinds of recipes are a lot less common now than they used to be - they seem really dated to me, anyway. The writer of this column veers wildly between 70’s food like this that wouldn’t be out of place in Lileks’ Gallery of Regrettable Food, and more contemporary recipes with ingredients that would satisfy most foodies. I guess that’s what happens when you’re a food columnist in A2.
posted by ann arbor is overrated on September 4th, 2004 at 2:25 amI’m still waiting for a recipe for gluten-free mock apple pie.
posted by George on September 4th, 2004 at 10:56 amThat actually sounds sorta good, I think. Kitschy, but perhaps tasty in a bad comfort-food sorta way.
Brandon
posted by Brandon on September 6th, 2004 at 5:51 pmHow about a recipe about how bad “Ann Arbor is Overrated” sucks???
posted by Anonymous on September 6th, 2004 at 10:35 pm