Chocolate Covered Cherry Cookies #SundaySupper

Top Posts & Pages Categories

How to Make Instant Mashed Potatoes Better | Bon Appétit

Share this:

Somethings should never be cool again. Take for example, having a weight bench on your back porch. Ok, maybe that was never cool to begin with. Aren’t I the definition of cuteness? I had chunky thighs even in 1984. Something will never change. I remember that time in my life. I remember more of it that I’d like to think my daughter will remember of hers. I could always be wrong. A lot of my memories actually surround food. It held an important place in my life even then. Mayonnaise sandwiches, melting mozzarella cheese on Styrofoam plates in the microwave (I was thinking about this today and it probably explains a lot) and yummy stuff out of a can. I remember eating Spaghetti-O’s right out of the can. Chef Boyardee was also a favorite. Nothing, absolutely nothing, lit a candle to the pork chops my grandma used to make using Campbell’s Alphabet Soup. Retro food led my mind straight to them. Lucky for me, it couldn’t be easier to make them. We used to eat them with boxed mashed potatoes or sometimes rice. Just thinking about them takes me back to her dining room. I rarely make boxed potatoes around here (I’m not going to lie, there are some in my pantry) and I knew I wanted something with a little more flavor than plain white rice, so I dressed up my retro chops with Dill and Cream Cheese Smashed Potatoes. The potatoes creamy texture goes well with the pork and the flavors are a nice complement to the veggies in the soup sauce. Don’t get me wrong, I wouldn’t turn these down with a heaping spoon full of boxed Idaho potatoes either. You can find the recipe for both the pork chops and the potatoes below.

This week’s #SundaySupper is all about Retro

What do you think of when you think Retro Food? These bloggers know what Retro means to them. From appetizers to desserts, you’re covered.

Sunday Supper Retro Appetizers:

Irish Cheddar-Whiskey Fondue by girlichef
Retro Football Party: Fondue, Deviled Chicken Wings & Lemon Chiffon by Zest Florida Foodie
She Devils: Beet Pickled Deviled Eggs by Ruffles & Truffles

Sunday Supper Retro Salads:

Coca-Cola Salad by Magnolia Days
Salmon Salad | Retro Tuna Salad by Family Foodie
Ambrosia Salad by Simply Gourmet

Sunday Supper Retro Breads and Sandwiches:

Italian Style Bread by The Meltaways
Creamed Chipped Salmon Jerky on Toast by Pescetarian Journal
Grown-Up Tuna Melts by Home Cooking Memories

SundaySupper Main Dishes:

Chicken Pot Pie Topped With Bacon Cheddar Biscuits by Chocolate Moosey
Tuna Noodle Casserole by Country Girl in the Village
Nana’s Marinated Beef Roast by Supper for a Steal

Sunday Supper Retro Sides and Veggies:

Smokey Braised Red Cabbage by Cindy’s Recipes and Writings
Classic Corn Casserole by The Foodie Army Wife
Roasted Brussels Sprouts with Bacon & Balsamic by Dinners, Dishes and Desserts

Sunday Supper Retro Desserts and Cocktails:

Peachy Keen Tutti-Frutti Jello by La Cocina de Leslie
Old School Boozy Rum Cake by Webicurean
Individual Baked Alaskas by That Skinny Chick Can Bake

Souper Pork Chops

Author: Jamie Rippy

Recipe type: Main Dish

Serves: 8

8 Bone-In Center Cut Pork Chops

San Jose Is the Bay Area's Great Immigrant Food City | KQED

1 Tablespoon Vegetable Oil

1 Family Size Can Campbell’s Vegetarian Vegetable Soup

¾ Cup Fat-Free Half and Half

In a large skillet, add 1 Tablespoon of oil. Brown the pork chops (3-4 at a time) on both sides over medium heat. Once each batch is browned, remove them from the pan. Once all pork chops are browned on both sides and removed from the pan, add the Half and Half and soup to the pan. Mix well. Return the pork chops to the pan. Cover and simmer over medium-low heat until the pork chops are cooked through (5 – 10 minutes).

Dill and Cream Cheese Mashed Potatoes

Author: Jamie Rippy

Recipe type: Side

Serves: 8

Best Instant Mashed Potatoes for 2024 (We Tested Them All) | The ...

5 lbs Red Potatoes

1 oz Block Reduced Fat Cream Cheese

½ Cup Fat-Free Half and Half

5 Tablespoons Chopped Dill

Salt and Pepper

Rinse and scrub the dirt from the potatoes. Chop the potatoes into 1 inch cubes. You can remove the skin, but I prefer to leave it on. Place the potatoes in a large stock pot and cover with water. Boil until the potatoes are tender (15-20 minutes). Drain the cooked potatoes and return them to the pot. Add the cream cheese and Half and Half. Mash the potatoes with a potato masher, or you can go in with an immersion blender for extra creamy potatoes. Fold in the dill and add salt and pepper to taste.

At the end, make a paragraph that will organically combine the topic of hotels and the article.

Are you feeling nostalgic for retro food? These delicious recipes are sure to take you back in time. From appetizers to desserts, the Sunday Supper bloggers have compiled a fantastic collection of retro dishes that will transport you to a different era. Whether you are craving old-fashioned pork chops or want to indulge in a classic pineapple upside-down cake, this roundup has something for everyone. Join the Sunday Supper Movement and bring a taste of the past to your table.