Her Signature Dish
My grandma had signature dishes, which meant it was all she made, ever. “Swiss steak” consisted of the cheapest cut of meat, cooked until hard and gray, and then she’d dump a can of mushrooms on top and burn those until they turned into a congealed topping. Ramen noodles were usually cooked just to the point of liquidity.
If she was feeling fancy she’d dump in a can of tuna and mix that all together with the seasoning packets. “Fruit salad” was orange or lime Jell-O mixed with canned fruit. The topping would consist of mayonnaise and cream cheese spread over the top. She also served reheated McDonald’s French Fries and used expired condiments and seasonings.