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Aug 23, 2007 12:02 PM

Food from the Sixties?

I am going to a party and need to bring a dish from the Sixties (1963 specifically). As I'm only in my early thirties, I'm having trouble deciding what to make. I'd like it to be delicious as well as true to the theme. Here's what I've brainstormed with my mom so far:

Chex Mix
Stuffed mushrooms (? were those 60's-ish?)
A gherkin inside a cream-cheese slathered slice of salami then sliced and held together with a toothpick
Cherry tomatoes stuffed with tuna salad
Spinach dip

Any other ideas?


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  1. Wow... this could be scary. But definitely check out the Gallery of Regrettable Food at:
    which has (annotated) recipes from period cookbooks. These might not qualify as "delicious" though.

    2 Replies
    1. re: jmasek

      That's the first thing I thought of too! :)

      1. re: jmasek

        Please, please just bring the book for everyone to look at it -- and bring some good food to eat.

      2. The French Chef first aired in 1963. Maybe a Julia recipe from that series?

        1. I love 60s appetizers! They're so delightfully tacky and kitsch.

          Some more ideas for you:
          * Devils on horseback (prunes wrapped in bacon and then broiled until crisp)
          * Rumaki (water chestnut and chicken liver wrapped in bacon, marinated in soy and then broiled until crisp)
          * Cocktail weiners, either plain or wrapped in puff pastry (pigs in blankets)
          * Pimento cheese spread with Ritz crackers

          ...and don't forget...
          * JELLO SALAD!!

          3 Replies
          1. re: tartiflette

            Rumaki certainly were all the rage before the 60's....I remember them from the mid-late 50's because they were popularized by Trader Vick's Restaurants on their "Pu Pu Platter".

            The 60's I remember would have every kind of food imaginable due to the "munchies" craze due to I dare not say what.

            1. re: tartiflette

              I remember devils on horseback as oysters wrapped in bacon, but maybe thats because Im from arster country

              1. re: tartuffe

                Oysters in bacon were always called "angels on horseback" in my house.

                I assume this is because prunes are black and oysters are white (well, more like beige-ish)... so devils = black and angels = light.

            2. any of the above pinned to a whole pineapple with toothpicks - truly tacky and 60's

              4 Replies
              1. re: KaimukiMan

                Does that mean that you take a whole pineapple, stick the food (whatever it is) with a toothpick, and then stick it to the pineapple? Hilarious. I've never seen that so I'm trying to envision it.

                1. re: Fig Newton

                  For another riff on the Jello Salad, you could always do an Ambrosia Salad (be sure to make it pink - did you see "Edward Scissorhands"?) !

                  1. re: Fig Newton

                    exactly..and yes, it is as bizzare as you are envisioning. sort of a fruity porcupine. i had forgotten them until one of my friends did one for a party a couple of years ago.

                    pimento olives on a piece of cheese on a piece of salami, cheese and cold cuts rolled up, rumaki, almost anything wrapped in bacon, stuffed cherry tomatoes (has to be a "thick" stuffing), cream cheese or peanut butter stuffed celery, fresh fruit chunks (of course including pineapple)... it can be quite colorful. Be sure to get a pineapple with a healthy looking crown.

                    1. re: Fig Newton

                      I was going to suggest thi!. Think of it as antipasto on a stick. You could use good olives and cheeses- 40 years ago people used canned black and pimento stuffed green olives and cracker barrel for cheese. And cubes of ham and pineapple often completed the Hawaian theme
                      And antipasto was big in Boston- the traditional kind with marinated mushrooms, pepperocini, salami, provolone. cherry tomatoes etc.on a bed of lettuce.
                      Of course 40 years ago we didn't have Trader Joe's or we would have done a lot better!

                  2. See if you can find a copy of James Beard's Fireside Cookbook - actually I think from the late '50s, but there was no sharp transition as far as cocktail-swilling grownups were concerned. He got his start as a caterer in New York, and was always the go-to guy for party snacks. He also did a book entirely on party food, Menus For Entertaining, that has pages and pages of hors d'oeuvres and canapes. We threw a party on the theme of Your Parents' Cocktail Party, based almost entirely on these two books - we even used an illustration from the Fireside book on the invitation!

                    1 Reply
                    1. re: Will Owen

                      Brilliant! I do believe I've found the theme for my next dinner party. :)