For last week's Weekend Cook and Tell we asked you to revisit the meals that you were served while in school. For most of you these school lunches didn't bring back the fondest of memories and weren't anything you'd care to repeat. So for this week's round up we'll share some of your most fond and frightful cafeteria memories along with a few reimagined versions of elementary school fare.
Growing up in Canada, Katerina would occasionally buy lunch from the cafeteria. Her favorites included piroshkis, mexican rice, and macaroni and cheese, which was the inspiration for her grown-up version that includes chorizo, smoked cheddar, and green onions.
Perhaps some of the fondest school lunch memories of the week were shared by GegeMac whose semester in Italy meant lunches of homemade pasta made by Italian mammas.
millede had a similar Italian school lunch experience, menus included rosemary-roasted lamb, baked pastas, and a heavenly shepherd's pie. Upon return to high school in the states a vending machine would serve cold apples and oranges for a quarter.
The most popular offering at Maureen's Canadian high school was something called the chuck wagon, a steamed hot dog bun filled with ham, salami, processed cheese, and ketchup and mustard, served with fries and gravy.
Lines were the longest in misplacedtexan's school when chicken fried steak was on the menu—the steak was so memorable that t-shirts were printed in its honor.
Larikatz managed to nab a recipe for rolls from her school district. She scaled down the recipe and it's become a staple at potlucks.
dbcurrie couldn't figure out a way to reinvent the mushy canned ravioli that graced her lunch time tray, but she did make a Greek-inspired meat loaf that has no business being in a cafeteria.
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