You probably grew up eating some of these “classic” comfort food dishes, the recipes of which were printed on food packaging or promoted in magazine ads. If you’re like us, your feelings range from “Did we really eat like that?” to “I wish I had some right now!”

VELVEETA QUESO DIP

Ingredients:

• One 16-ounce package of Velveeta cheese
• One 10-ounce can diced tomatoes and green chilies

Directions:
Cut the Velveeta into 1⁄2-inch cubes. Combine it with the tomatoes and green chilies in a medium saucepan and cook over medium heat, stirring frequently until the cheese is completely melted. Serve warm with tortilla chips, crackers, or vegetables.

GARBANZO HOT POT

Ingredients:                                          

• 1 cup chopped onion
• 2 tablespoons butter
• 1⁄4 cup diced green chilies
• 1⁄4 teaspoon marjoram
• Two 15-ounce cans of chickpeas
• 1⁄2 teaspoon salt
• One 15-ounce can tomato sauce
• 1⁄8 teaspoon pepper
• 1⁄2–3⁄4 cup chicken broth
• 1 bay leaf

Directions:
In a saucepan, sauté the onions in butter until soft. Add the rest of the ingredients to the pot and cook, uncovered, for 15 minutes

COCA-COLA JELL-O SALAD

Ingredients:

• One 6-ounce packet of cherry-flavored Jell-O
• 1 cup of boiling water
• 10 fluid ounces of Coca-Cola
• One 14.5- to 16-ounce can of tart pitted cherries in water
• One 8-ounce can of crushed pineapple
• 1 cup chopped raw or toasted pecans

Directions:
Pour the contents of the Jell-O packet into a large ovenproof bowl; add boiling water and stir until the Jell-O crystals are completely dissolved. Stir in the Coca-Cola and refrigerate until the mixture begins to thicken but hasn’t set (about 30 minutes). Lightly chop the cherries in a blender or food processor, then add the cherries and their water to the Jell-O mixture, along with the pineapple and pecans. Pour it into a Jell-O mold if you have one, or refrigerate it in the bowl until the Jell-O has completely set. Serve cold with Coca-Cola.

TUNA POTATO CHIP CASSEROLE

Ingredients:

• One 12-ounce package of egg noodles
• 1⁄4 cup chopped onion
• 2 cups shredded cheddar cheese
• 1 cup frozen green peas
• Two 6-ounce cans of tuna, drained
• Two 10.75-ounce cans of condensed cream of mushroom soup
• Half a 4.5-ounce can of sliced mushrooms
• 1 cup crushed potato chips

Directions:
Preheat the oven to 425°F. Cook the egg noodles in lightly salted boiling water until they’re al dente—about 8 to 10 minutes. Drain the noodles. In a large bowl, mix the noodles with the onion, 1 cup of the cheese, the frozen peas, tuna, soup, and mushrooms. Pour into a 9 x 13-inch baking dish and top with the remaining 1 cup of cheese and the potato chips. Bake for 15–20 minutes, until the cheese is bubbly.

FRITOS CHILI PIE

Ingredients:

• One large bag Fritos corn chips
• One 15-ounce can of chili with or without beans, heated in a microwave or on the stovetop according to the instructions on the label
• Chopped onions, tomatoes, lettuce, and jalapeño peppers, as desired
• One 8-ounce bag shredded cheese

Directions:
Preheat the oven to 350°F. Pour the corn chips into a baking dish and spread them out evenly. Then pour the heated chili evenly over the chips. Add the onions, tomatoes, lettuce, and jalapeño peppers, then sprinkle the cheese on top. Bake until the cheese begins to melt. Serve immediately.