Mmm-hmm. *nodding* They make a great casserole topping, like crushed potato chips do, but I'm casseroled out these days. Wanted to make the baked MC for lunch, but got behind - maybe dinner.
Ha ha, just noticed I misspoke on my membrillo, quince paste. Always call it by the wrong Spanish name--hope that's not a dirty word I used.
I had another childhood food memory that I acted upon a few weeks ago, but was disappointed. It was very simple, called "campfire stew," and we made it on Girl Scout campouts. It is just browned ground beef and onions in a Dutch oven, with cans of Campbell's Vegetable (Alphabet) Soup added. I can't explain how good it tastes, especially with cornbread.
We also had a Spaghetti Casserole when I was a kid that I still love, lol! It's browned ground beef, onions, and celery, mixed with a couple of cans of Chef Boyardee spaghetti! I also add chopped green olives and some ketchup. Put it in a baking dish, add cheddar cheese on top and bake at 350° till bubbly. Much better than it sounds.
I'm trying now to think up some foods to put in my hurricane kit, for surviving without electricity - I won't be evacuating. My propane camp stove is in storage where I can't get to it, and I don't have a generator, so I'm trying to think of alternative no-cook, non-refrigerated things. I have a tiny Sterno stove and probably can use an outdoor grill, *depending* on the circumstances.
The hurricane planning people said to get tuna in the vacuum packs so there's no mess. I've not tried those, but looked at them at the grocery yesterday and you *do* have to drain water or oil off of them, so I don't see the advantage - and I can just imagine that *smell* if it's hot and no A/C or running water.
I usually get canned cheese, deviled ham, things like that, which I know I'll eat either way. No MRE's available to me or those other heat-themselves dishes.
Your being from Houston made me think about living there years ago in the middle to late sixties. We used to travel 59 some, and a truck driver friend told us to stop at a truck stop cafe near Diboll and Lufkin that served the best CFS in the world. He wasn't far off on his assessment. They were great, but there is no way you could eat the whole thing. It was huge, and served with mashed, baked, or FF potatoes and white or brown gravy, with a side salad. I can't remember the name of the place, but it was popular.
There was also a restaurant in Diboll that served great huge butterfly shrimp, and they had good mexican food too.
They are probably long gone by now.