Red_Dragon wrote: 
They used to have formal ones back in the '70s; now they just have more casual "parties".

 Proclivities wrote: 
Fish have balls?

 ScottFromWyoming wrote: 
I used to add tuna or chicken and extra vegetables to Lipton noodles and sauce mixes. yum hum.

 edieraye wrote: 
I love it but again, no one in my house can bear it. I don't use mushroom soup tho, I make a white sauce/gravy. Works with canned chicken too. Add peas for healthy kick!

 islander wrote: 
There is a hysterically funny book of Southern funeral recipes. Half start with a can of cream of mushroom soup. Because everyone knows, cream of mushroom=comfort.

 edieraye wrote: 
Mrs. Islander has a similar dish that she makes when I'm not around. I can always tell something awful has happened she's done it by the odor (24 hours or so), or the empty cream of mushroom can.

 pigtail wrote: 
I grew up eating this. We called it creamed tuna on toast because we weren't fancy enough to make waffles, we ate it on regular ol' toast. And I don't recall my parents ever having anything as frou-frou as stuffed olives in the house. My mom would add peas. Or sliced hardboiled eggs. My husband can't stand the smell so I have to wait until he goes out of town to make it.

 islander wrote: 
I've started making those using a 'chile grill', with holes to stand them up. Coring the peppers is a bit tricky but there's a tool that does a good job. Soften cream cheese (we like chive and onion), and use a ziploc with the corner cut off as a piping bag.

I have a chile grill that holds 36 peppers, but the bacon cooks better if I make 18 and leave room between them. One small tub of cream cheese does about 18 peppers.
c.

 BlueHeronDruid wrote: 
It's a secret ploy to get you to buy something else that is served with fries, so you can dip them in what little sauce is leftover. At least you can wipe out the dish with the fries, which spares you the indignity of licking it out in the middle of the restaurant. 

 islander wrote: 
Sweet buttery cheezits, that chipotle sauce!

 ScottFromWyoming wrote: 
and some other stuff(ing)

 Proclivities wrote: 
It's pretty good as a Mac & Cheese foundation too.

 ScottFromWyoming wrote: 
  You mentioned the midwest, but I imagine it would be popular in the southeast as well - probably a lot of places.  They use cream cheese in a lot of recipes around here, things like pimiento cheese spread - which is quite good.  I was only used to cream cheese being used for bagels, chip dips, and desserts like cheesecake or brownies when I was younger.

 Proclivities wrote: 
WHAT ARE YOU TRYING TO SAY?

 ScottFromWyoming wrote: 
Yeah; I could see that being popular in some areas.  I like cream cheese, but I don't think I've ever tried it with ham, or felt the desire to do so.

 Proclivities wrote: 
Yeah, ham salad, cream cheese, Okay I don't remember eggs, but it's all very midwestern but rolled in a tortilla and cut on the diagonal into 2" chunks and stuck with a toothpick for church gatherings and the like. 
 

 ScottFromWyoming wrote: 
The "frosted ribbon" one with the ham and hard-boiled eggs? 
The old recipe calls them "hard-cooked" eggs - I wonder if that's some regional thing.

 Proclivities wrote: 
I read the description of this one and honestly, it's one of those "wraps" that are all the rage. They just didn't have tortillas back then.

I almost put this in the signs of the apocalypse thread.