We had slumgullion, which I think my mom called goulash, despite it having NO spices whatsoever. She also made another depression horror--a casserole with sausage, cornflakes and creamed corn.

slumgullion sounds like something I've made, but it is very tasty.

the other casserole mentioned by Scrappy, sounds horrid.

Yes, it's all coming back to me now... my mom called it goulash, and yes, no spices at all. I am fortunate that mom never made anything that involved cornflakes.

I am fortunate that mom never made anything that involved cornflakes.

I took over the cooking duties when my mother (who is actually a FABULOUS cook with the Cuban dishes) was on a health kick and insisted that wheat germ could be an acceptable substitute for bread crumbs in meatloaf.

Never.

Ever.

Again.

Heh, we had that dish (slumgullion) growing up, too, but we called it American Chop Suey. I'm eating what I call Turkey Helper, which is, yeah, macaroni + "meat sauce" i.e. turkey and tomato sauce and spices, heading to Arabbiatta hotness.

I didn't much like it as a kid, but the version I make now is actually pretty damn fine.

Slumgullion: I should add that the turkey is organic ground thigh meat from Whole Foods, and I threw in 4 small cubes of frozen fresh chopped garlic that I got at Trader Joe's, which is a really nice way to store garlic if like me you only use a clove or two once a week. MY slumgullion, or whatever you call it, is anything but bland!

My mother made that when we were kids, but used two cans of tomato soup instead of stewed tomatoes, and called it "goulash." I still make it sometimes -- it's total peasant food, but it's pretty good if the ground beef is seasoned and the whole thing has enough salt.

t /plebeian palate

I remember that stuff. Elementary school cafeteria served it.

In annoying news, my final rent check hasn't posted. I mailed it out the 21st. Another check mailed the same day was posted. Grrr. I can't escape that place's incompetence.

Heh. That reminds me of the first time I took Lewis home to Miami and introduced him to Cuban cooking. His mother considered it adventurous if she used a quarter teaspoon of garlic powder. I told Lewis that my mother commonly threw in a head of garlic, sometimes two, when she made ropa vieja, picadillo, or black beans. He countered with "You mean cloves, right?"

No... no, honey, I meant heads. He didn't believe me until he actually saw my mother mincing the entire head of garlic.

He loves my mother's cooking, my mother loves cooking for him. It's a mutual admiration society.

Timelies all!

I don't think I had that dish growing up.