What recipes have you retired?
Our lifestyles change, old tastes lose appeal over time & we constantly seek new flavors. We move on as so our recipes. I cook for one now, therefore, rarely make casseroles or any large quantity recipe. Those recipes are filed under the "retired" category. What recipes have you carefully filed (but not forgotten) to make room for new food adventures?
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14 Comments:
I almost never make pasta anymore, or anything bready for that matter. When I lived alone, it was such an easy staple to fall back on, and I ate it several times a week. But since I got together with my partner several years ago, our evolving cooking style could probably be described as 'Northern European meets Middle Eastern Eclectic': (fish, potatoes, simple sauces, flat breads, hard cheeses, etc., plus lentils and chickpeas, aubergine, yogurt, lamb, dried fruit, spices), and pasta doesn't really figure in. I'm sure those recipes will make a comeback at some point, but for now I'm not really in the pasta frame of mind.
caley at 5:39AM on 09/04/07
Jello salads, except for Mawgie's Jello Cranberry Sauce, which I make on Thanksgiving. It's not exactly a Jello salad, anyway, more a relish. It has cranberries, a ground orange, lemon Jello, celery, pecans. Nobody eats it but me, and I do eat every bit of it by the next day.
dksbook at 11:21AM on 09/04/07
Sandwiches. I can't remember the last time I made myself a sandwich that wasn't a midnight PB&J, which is more like dessert in my cosmography.
Christina at 2:08PM on 09/04/07
When I first married, I couldn't cook to save my life, except for Tator Tot Casserole. Frozen tots, cream of mushroom soup, cheese, throw it all in a dish and place in the oven. You didn't even have to thaw the tots, and they cost .99 at Wal-Mart, perfect for a poor young couple in love, haha! My husband worked as a greenskeeper on a golf course and I was a waitress, so with our active jobs we didn't worry about calories. And it made plenty of leftovers. Fortunately, I have learned more about cooking since then - just recently made my first loaves of bread from scratch! If I served that now, I think my husband would fall over, or at any rate, would turn his nose up! :)
erinlovestoeat at 5:20PM on 09/04/07
Thanks for the comments--jello salads are aren't in my active recipe file, either. Also, no longer cook with low fat or low sugar ingredients as well as what I would call "fake stuff" like Cool Whip!
JEP at 5:32PM on 09/04/07
We seem to eat simpler as we age, so into retirement went any complicated recipes. Now if I have to follow a two page "formula" I have to be very serious about making said item.
For years I have collected dessert recipes, classics, fancies, thousands of great cookies both regional and seasonal.........these are not only retired, but have a new home with a young baker. In trade, I get desserts from her bakery, what few we eat.
I cook with "real" ingredients also, if I don't know what an ingredient is on a product, it doesn't come home with me. No chemicals if I can help it. Cool Whip..... can you remember the first time you saw it? Wow, the consistency, the sensual scoopi-ness of it and soooooo darned convenient........Yack, it's fake and just as easy to make whipped cream IMHO.
Zapp
dmzapp at 9:29PM on 09/04/07
Speaking of cool whip, I made fresh whipped cream at my last dinner party and my friend sadly refered to it as cool whip. Boy, did I give him a lecture on the differences!
watchforbears at 10:32PM on 09/04/07
I can't believe the jello salads I used to eat, especially that one with cream cheese, cottage cheese,pineapple and nuts with lime jello. What incredible fat content it had. I haven't bought jello in years. I don't do those recipes for chicken with canned cream soups anymore either. I don't remember the last time I made meat loaf. I make a similar version but make it in stuffed vegetables without tomato sauce.
lpennin104 at 2:00AM on 09/05/07
I've abandoned almost any recipe that called for large cuts of beef. Beef is almost eliminated from the diet all together but at least I maintain some uses for the smaller cuts or for cubed/diced pieces in soups, stir fries, etc... Along with those have gone most of their accompaniments too; Yorkshire pudding, heavy gravies, roasted root vegetables. Unfortunately, that means I've lost a source for the favored leftover meals like French Dip Sandwiches too.
czken at 5:03AM on 09/05/07
Crock-pot recipes have gone by the wayside.
JEP at 6:55AM on 09/05/07
no more marinated tofu steaks since i dumped the veg g/f. thank god, more meat!
goodbyeohio at 9:17AM on 09/05/07
I was going to say baked pork chops, topped with cream of mushroom soup and peas, simply because I haven't made it in a couple years. But after thinking about it for a bit, guess what's for dinner? ;-)
LunaPierCook at 10:51AM on 09/05/07
I am bad about not eating left-overs---so, any recipe that produces more than a one time event probably won't happen in my kitchen.
JEP at 12:39PM on 09/05/07
I must say pies and quiches
savvy savorer at 2:36AM on 09/06/07