I confess that I am not the most social media savvy person in the world.

It’s not my fault. I’m old, you see. Old enough to remember when there was no such thing as social media.

In the olden days, when we wanted to socialize, we’d gather together in a room, put a vinyl on the old turntable and chat each other up over nibbles and (ahem) beverages. I know, it sounds quaint and old-fashioned, but it worked.

But I’m on social media enough to sense a pretty strong interest in foods and recipes from that ill-defined timeframe known as “Back in the Day.”

Folks yearn for a taste of what us old folks used to eat. Stuff like meatloaf, rice and gravy, breakfast bakes and especially any dish with the word “casserole” in the title.

Such recipes were usually not hard to make. In fact, most of them were pretty simple, and the ingredients list was often stuff found in most home pantries.

Here are a few throwback recipes that deserve new life in this post-modern age in which we live. I promise you that eating them won’t make you feel old or out of touch. But they will make you feel full.

Once you make them, you can share your experience on whatever virtual platform you choose. And I don’t care if you take credit for them.

The first one is for an appetizer I used to make when entertaining friends. It takes a bit of work but is worth it. It’s adapted from a recipe I found at allrecipes.com.

Scotch Eggs

4 servings

• 1 quart oil, for frying
• 4 large eggs
• 2 pounds bulk pork sausage
• 1 cup all-purpose flour
• 4 large eggs, beaten
• 4 cups dry breadcrumbs, seasoned

Preheat the oven to 350 degrees. Heat oil in a deep-fryer to 375 degrees.

Place eggs in a saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.

Flatten sausage and make a patty to surround each egg.

Very lightly flour the outer sausage layer then coat with beaten egg. Roll in breadcrumbs to cover evenly.

Deep-fry prepared eggs in hot oil until golden brown while making sure each side is well cooked.

Bake in the preheated oven for 10 minutes. Cut in half and serve.

These next two come from readers. I’ve had them in my collection a long, long time.

Stuffed cabbage was a staple dish in those days — cheap and easy to make and everybody liked it. Trouble is, it took a lot of time and effort. This recipe replicates that flavor, but without all the fuss. And it has the word “casserole” in the name, so ….

Cabbage Roll Casserole

8 servings

• 1 pound ground beef
• ½ large onion, chopped
• 2 cloves garlic, minced
• 1 (16-ounce) can tomato sauce, divided
• ¼ teaspoon dill weed
• ½ teaspoon dried thyme
• ¼ teaspoon rubbed sage
• Salt and pepper, to taste
• Pinch of cayenne pepper
• 1 cup cooked rice
• 2 strips bacon, cooked and crumbled
• ½ medium cabbage, shredded
• 1 cup Mozzarella cheese, shredded

In a large skillet, combine the beef, onion and garlic and cook over medium heat until no longer pink; drain. Stir in ½ can of the tomato sauce; add seasonings.

Reduce heat to simmer, cover and cook for 5 minutes. Stir in rice and bacon to heat through. Remove from heat and set aside.

Layer a third of the cabbage in a greased 9×13-inch baking dish. Top with half of the meat and tomato mixture. Repeat layers and top with remaining meat and tomato mixture.

Cover and bake at 375 degrees for 45 minutes. Uncover and sprinkle with cheese. Bake 10 minutes more or until cheese is melted. Let stand for 5 minutes before serving.

Jezebel Sauce has deep roots along the Gulf Coast. It dates back to the 1950s. The exact origin is unclear with several states taking the credit. I don’t care where it comes from, it’s good.

Pork Roast with Jezebel Sauce

• 1 3-4 pound boneless pork loin roast
• 6 tablespoons hot sauce
• 6 tablespoons Worcestershire sauce
• 2 tablespoons garlic salt
• 2 tablespoons black pepper

Stir together the hot sauce and Worcestershire sauce and set aside. Combine garlic salt and black pepper.

Place pork roast in a lightly oiled roasting pan. Brush all sides of pork roast with sauce mixture and sprinkle with garlic salt mixture.

Bake at 325 degrees for 2 hours; tent the roast with aluminum foil for the final 30 minutes, or until a meat thermometer inserted into the thickest part registers 150 degrees.

Remove from oven and let roast stand 15 minutes. Cut into slices and serve with Jezebel Sauce (recipe follows).

NOTE: Sauce should be made up to 8 hours in advance of serving.

Jezebel Sauce

• 1 (18-ounce) jar apple jelly
• 1 (18-ounce) jar apricot or pineapple preserves
• ¼ cup dry mustard
• 2 tablespoons black pepper
• 3 tablespoons prepared horseradish

Stir together all ingredients and serve with pork.