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70's Appetizers - what did you eat? Need Ideas Please

chicaraleigh Feb 18, 2009 03:07 PM

Greetings - my friend is hosting a "Disco Dome" b-day party for her son this weekend. I offered to whip up some 70's themed apps for the grown ups to munch on.

The following are what I've come up with - but surely there was more?

Pigs in a Blanket
Ambrosia Salad

Outside of the standard veggie tray or cheese/cracker tray, I'm at a loss to think of anything else

What did you eat/make for finger foods in the 70's?

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  1. v
    Val RE: chicaraleigh Feb 18, 2009 03:23 PM

    alright, alright....yes, I'm feeling VERY old now...we ate sour cream mixed with Lipton Onion Soup Mix, a sodium mega-bomb...and we ate them on Doritos...at a slumber party! I would also add meatballs in a crockpot with that chili sauce-cranberry sauce-mustard sauce concoction.

    1. Cpt Wafer RE: chicaraleigh Feb 18, 2009 03:23 PM

      Swedish meatballs
      Boiled shrimp
      Disco biscuits

      3 Replies
      1. re: Cpt Wafer
        adamshoe RE: Cpt Wafer Feb 18, 2009 04:05 PM

        Ok, Captain... what the heck are disco biscuits? Are they covered with silver dragees to resemble a disco ball? ;) adam

        1. re: adamshoe
          Cpt Wafer RE: adamshoe Feb 18, 2009 09:22 PM

          Finger food for the disco crowd.

        2. re: Cpt Wafer
          kchurchill5 RE: Cpt Wafer Feb 19, 2009 10:33 AM

          Sweedish meatballs for sure
          Way over done shrimp ... lol
          Cream cheese topped with salsa
          Deviled eggs no flavor ... actually my mom really makes them good still does I still love them
          I hope I'm not repeating too much
          picked herring, my family still eats it
          Chili in a crockpot with small corn bread muffins
          cream cheese in celery
          chicken salad on small crescent rolls, probably different rolls back them ... maybe small puff pastry rolls
          Cheese whiz topped with olives on ritz crackers
          the toothpicks with olives and a chunk of cheese, can't remember exactly

        3. t
          tomatoaday RE: chicaraleigh Feb 18, 2009 03:27 PM

          A brick of velveeta cubed and melted, mixed with a log of thawed frozen beanless chili. Kept warm in a fondue pot, dip with Dorito's (only 1 flavor then) Have plenty of ginger ale for the next day ~ 70's alka seltzer!

          1. alwayscooking RE: chicaraleigh Feb 18, 2009 03:29 PM

            mini quiche
            mini or cut crepes
            french onion soup dip
            deviled eggs
            chex mix
            deep fried ravioli with a tomato dip

            1. j
              jaykayen RE: chicaraleigh Feb 18, 2009 03:35 PM

              baked clams, no?

              2 Replies
              1. re: jaykayen
                alwayscooking RE: jaykayen Feb 18, 2009 03:42 PM

                Yes! And smoked clams and oysters too. My parents also served sardines and anchovies in some fashion (don't remember exactly how). It was very exotic since many people ooh and ahh'ed. I think most of it was served on ritz crackers, cream cheese, with the fish of choice - always sprinkled with paprika. Too funny.

                1. re: alwayscooking
                  coll RE: alwayscooking Feb 18, 2009 10:03 PM

                  My mother always did pickled herring in cream sauce for an exotic app. Out of a jar, of course. Also celery stuffed with cream cheese and sprinkled with paprika.

              2. Glencora RE: chicaraleigh Feb 18, 2009 03:41 PM

                My mother made a cheese ball with cream cheese and canned pineapple, rolled in crushed nuts, served with Wheat Thins.

                1 Reply
                1. re: Glencora
                  LaLa RE: Glencora Feb 20, 2009 07:00 AM

                  we do this with the addition of a package of vanilla pudding and serve it with grahm crackers.

                2. a
                  adamshoe RE: chicaraleigh Feb 18, 2009 04:04 PM

                  slices of rectangular ham (?) rolled up around boursin cheese!!!
                  Brick O'Cream cheese with pick-a-peppa sauce dumped on top served w/ wheat thins.
                  Love the idea of quiche or mini-quiche.
                  Do they still make Bugles? Can't be a 70's party without them. Adam

                  1 Reply
                  1. re: adamshoe
                    rememberme RE: adamshoe Mar 2, 2009 10:08 AM

                    I'm sorry to say that Bugles are still available. I have an embarrassing weakness for them and buy them once a year. Even my teenagers won't eat them!

                  2. MsMaryMc RE: chicaraleigh Feb 18, 2009 04:13 PM

                    Have a look here--there are tons of suggestions gathered from many online discussions. There have to be a few ideas here you'll like.

                    Seventies Theme Party Ideas

                    1 Reply
                    1. re: MsMaryMc
                      lyn RE: MsMaryMc Feb 18, 2009 04:18 PM

                      I seem to recall escargot, shrimp cocktail, brie (and the smoke oysters already mentioned)at my parents parties. gin and tonic, tom collins and jug red wine too

                    2. purple goddess RE: chicaraleigh Feb 18, 2009 04:23 PM

                      red and green cocktail onions, on a toothpick, with a piece of "cheese" presented a la stuck-in-a-pineapple.

                      My Mum's fave was to mix a packet of cream cheese with some jarred horseradish, and then spread the mix on a square of processed ham. Top with more ham and cream cheese mix and ham and mix, and then cut into smaller squares. You end up with bite sized layered... erm... things. Stick a toothpick in them for serving, and if you're ROOLY adventurous, top with a slice of sweet gherkin.

                      French onion dip.

                      Prawn crackers (hey, in the 70's in Australia, they were exotic!)

                      11 Replies
                      1. re: purple goddess
                        coll RE: purple goddess Feb 18, 2009 10:07 PM

                        Crackers with cheese spread, topped with sliced gherkins or manzanilla olives, were one of my father's favorites. He made them even when there wasn't a party going on.

                        1. re: purple goddess
                          Sam Fujisaka RE: purple goddess Feb 19, 2009 02:56 PM

                          Where the frickin' heck have you been, your highness?

                          I like your Mum's fave. And all ham is processed. An' fer us Yanks, gerkhin = pickle.

                          1. re: Sam Fujisaka
                            purple goddess RE: Sam Fujisaka Feb 19, 2009 03:49 PM

                            been busy with my state burning. To keep on topic, it's been too bloody hot to cook OR eat. 47.8 degrees Celsius does NOT a happy pg make.

                            And as for the ham, I guess I mean the uber processed square "luncheon ham".. don't know if'n it translates at all to the US!

                            1. re: purple goddess
                              Sam Fujisaka RE: purple goddess Feb 19, 2009 03:55 PM

                              Victoria is a tragedy. I sincerely hope that you and yours have not directly suffered. If so, my heart is with you. Because I fled the US in about 1975 to avoid "uber processed square "luncheon ham"..:"


                              1. re: Sam Fujisaka
                                purple goddess RE: Sam Fujisaka Feb 19, 2009 04:09 PM

                                Unfortunately Sam, we have been. Furry lost a cousin, other friends lost their B&B/cooking school that was their pride and joy and their lives work. Plenty of friends are CFA volunteers fighting at the front. Have mates in Kinglake and Marysville.

                                The home of the infamous Buxton Burger (discussed here in Australia's best burger thread) is no more.

                                AS for the luncheon ham, it's sometimes call sandwich ham, as it's processed to exactly the same size as a piece of dodgy piece of white sandwich bread.


                                1. re: purple goddess
                                  umbushi plum RE: purple goddess Feb 20, 2009 10:33 AM

                                  we haev been affected to my grandparents were two of the people taken to hospital they are ok though thankfully, but no longer have a house. they are stayong with us, i asked my grandmother what she served in the 70's (i'm only 17 so bit before my time) she remembers dried figs were a big thing and mini quiches and stuffed olives with cream cheese and dates stuffed with cream cheese, also very austalian mini party pies and sauasgae rolls.

                            2. re: Sam Fujisaka
                              kchurchill5 RE: Sam Fujisaka Feb 19, 2009 04:23 PM

                              Hahahaha, gerkhins ... of course. My mom served them too. Just in a big bowl. Still love them, but they were big back then. Usually a small cocktail onion too in a bowl which was nasty.

                            3. re: purple goddess
                              alkapal RE: purple goddess Feb 19, 2009 03:02 PM

                              we really don't get prawn crackers in most groceries here. asian shops, yes, but not in regular, mainstream grocery stores. i like them when i go to the u.k.

                              1. re: alkapal
                                kchurchill5 RE: alkapal Feb 19, 2009 04:24 PM

                                What the heck is a prawn cracker ... I'm lost here. Sorry!

                                1. re: kchurchill5
                                  purple goddess RE: kchurchill5 Feb 19, 2009 04:27 PM

                                  A prawn cracker isn't a cracker, and I suspect there is very little prawn in it. You buy them uncooked, from Asian groceries. They come in lurid pink, green and yellow. Uncooked, they look a bit like disks of plastic.

                                  You shallow fry them and they puff up and go all kinda funky and crispy.

                                  In the 70's in OZ, they were the very height of exotic!

                                  1. re: purple goddess
                                    karykat RE: purple goddess Feb 21, 2009 08:16 PM

                                    I'm picturing some kind of Asian snack mixtures I used to see. Had little mini-cracker like things in weird colors and pea-colored round things with other stuff. Are these the same things as these prawn crackers? I haven't seen them in years in my usual haunts.

                                    (I'm sorry to hear about what's happened in your world.)

                            4. enbell RE: chicaraleigh Feb 18, 2009 04:28 PM

                              This might help as well, plus it's just a great resource overall.

                              1. m
                                mvi RE: chicaraleigh Feb 18, 2009 04:47 PM

                                In addition to what has been mentioned, I remember helping my mom make a dip created with frozen spinach, water chestnuts and Knorrs vegetable soup mix, served in scooped out, round loaves of pumpernickel bread, She also offered celery sticks stuffed with cream cheese and sprinkled with paprika. Also popular among her set- spreading a mound of peanut butter on top of Triscuits and sprinkling bacon bits on top. I also think I remember ham spread with cream cheese and rolled up around a little pickle. Glad it's a new century.

                                10 Replies
                                1. re: mvi
                                  Boccone Dolce RE: mvi Feb 19, 2009 03:22 AM

                                  Hey- I make that Spinch Dip NOW! Two changes: I use the Leek soup, and the bread is sourdough.
                                  Appetizers we had? We ate the entire day- it's hard to seperate them! One of my Aunts used to make these tiny pizza's - it seemed like she would prepare hundreds of them- she'd slice baguette and top with sauce, mozz, spices and throw under the broiler. I used to take them 2 at a time and run around with my cousins, come back and there would be none left!

                                  1. re: Boccone Dolce
                                    alkapal RE: Boccone Dolce Feb 19, 2009 05:15 AM

                                    the knorr's spinach-veg-dip-in-bread-bowl club is always accepting new members!


                                    now, if it were the seventies, you'd have to drink "blue nun" at your party!

                                    1. re: alkapal
                                      buttertart RE: alkapal Feb 19, 2009 09:58 AM

                                      Or maybe a nice cold Mateus rosé?

                                      1. re: buttertart
                                        Val RE: buttertart Feb 19, 2009 02:55 PM

                                        LOL...you beat me to it...Mateus rose was what I drank in college in 1977...I thought it was so "refined" of those grad students in my dorm to invite me for chips, dip and Mateus! <holding head in hands>

                                        1. re: Val
                                          buttertart RE: Val Feb 20, 2009 09:29 AM

                                          With me it was the wine of choice bought either by someone's older brother or with dodgy ID (drinking age was 18 in Ontario at the time). The slight illicitness added a certain frisson...and the empties with candles stuck into them and dripped down all over them made classy decorations, of course - would be good for 70's atmosphere at one of these parties.

                                          1. re: buttertart
                                            alwayscooking RE: buttertart Feb 20, 2009 09:33 AM

                                            Along with glasses cut from wine bottles - we had a full set.

                                            1. re: alwayscooking
                                              Glencora RE: alwayscooking Feb 20, 2009 10:33 AM

                                              We didn't do that, but we did cut the bottoms off jug wine bottles to use as cloches to protect seedlings in the vegetable garden. Maybe the whole 70s back-to-the-land, do-it-yourself ethic is timely -- but I refuse to do macrame.

                                          2. re: Val
                                            karykat RE: Val Feb 21, 2009 08:26 PM

                                            My parents were really into the Mateus and the Lancers. And everyone thought they were so chic!

                                            1. re: Val
                                              Isabella RE: Val Feb 26, 2009 09:08 PM

                                              and little finger sandwiches

                                              1. re: Val
                                                rememberme RE: Val Mar 2, 2009 10:11 AM

                                                Or Blue Nun! Or Thunderbird.

                                                For food: Spaghettios! And "rumaki" -- water chestnuts with bacon wrapped around, and grilled (with a sauce?) A variation was chicken livers with bacon wrapped around and grilled.

                                      2. chef chicklet RE: chicaraleigh Feb 18, 2009 05:37 PM

                                        A crab spread
                                        Ham roll ups- with cream cheese, scallion and worchestershire sauce
                                        baked things - bread that had mayo, scallion, crumbled bacon and run it under the broiler
                                        stuffed olives
                                        shrimp butter with crackers
                                        spinach dip
                                        crock pot chili with cream cheese and tortilla chips or fritos
                                        and the block of cream cheese with a jar or shrimp cocktail dumped over with crackers
                                        stuffed mushrooms or deep fried zuchinni with ranch
                                        pickled jalapeno split with tuna salad
                                        puffs stuffed with chicken salad, shrimp salad or just about anything

                                        1. c
                                          CurtA RE: chicaraleigh Feb 18, 2009 05:44 PM

                                          In keeping with the comment on jug wine - Almaden Mountain Chablis, and Gallo Hearty Burgandy, are on point.

                                          1. kattyeyes RE: chicaraleigh Feb 18, 2009 05:52 PM

                                            Mini LaChoy eggrolls...remember the little ditty? "LaChoy makes Chinese food...swing American!" I sing this at least once a week when I open the cupboard and there's a can of LaChoy something (bamboo shoots) right in front of me.

                                            EDIT: Just found the jingle in a vintage commercial on YouTube. Does this bring anyone else back??? It was fun being a kid in the 70s.


                                            1. n
                                              nosh RE: chicaraleigh Feb 18, 2009 05:52 PM

                                              I remember a cubed, breaded and baked chicken dish, seasoned heavily with sage and maybe parm cheese -- made from chicken breast and called chicken royale or something.

                                              Also crab rangoons -- wontons stuffed with cream cheese and a little crab and baked crispy.

                                              1. chicaraleigh RE: chicaraleigh Feb 18, 2009 05:56 PM

                                                good grief - it's amazing that any of us are alive after all of the artery clogging that went on!

                                                2 Replies
                                                1. re: chicaraleigh
                                                  alwayscooking RE: chicaraleigh Feb 18, 2009 06:01 PM

                                                  I didn't get to eat the 'special' food - I just got to serve it on trays to the guests. I also got to mix and serve the drinks too - and don't ask me how old I was when I started. What a great and strange age it was!

                                                  1. re: alwayscooking
                                                    JohnE O RE: alwayscooking Feb 18, 2009 06:51 PM

                                                    Wow. That brings back memories. Of course, I always made sure to pilfer a couple of the wedges of salami/cream cheese layer appetizers that I was serving. That was really the only thing worth eating.

                                                2. a
                                                  ashland RE: chicaraleigh Feb 18, 2009 11:01 PM

                                                  my piano teacher threw a huge party every christmas; we lived in a small town and he was a "closet" homosexual (we lived in the midwest and never spoke of things we couldn't pronounce); his signature drink was neopolitan ice cream with ginger ale served in a giant punchbowl; he'd pour ginger ale over the entire block and spike adult glasses with whiskey! LOVE IT!

                                                  1. a
                                                    ashland RE: chicaraleigh Feb 18, 2009 11:03 PM

                                                    ps: i almost forgot - he made a great dip out of rock shrimp and cream cheese and cocktail sauce, served on ritz crackers with little frilly toothpicks!

                                                    1. m
                                                      matey RE: chicaraleigh Feb 19, 2009 12:46 AM

                                                      Chicken Vol-au-Vents!!

                                                      oh, the decadence...

                                                      1. k
                                                        katcraig RE: chicaraleigh Feb 19, 2009 04:40 AM

                                                        My mom used to make little meat pies for thier penny poker club - - cook your ground beef, mix Velveeta right into the pan till melted. Stuff this into crescent roll dough shaped into triangles and bake.
                                                        Also ham and cheese bread made from Goodhue's bread dough, rolled out, then the ham and cheese laid over, roll the dough into a spiral and bake.
                                                        And a shrimp dip made from jarred shrimp cocktail mixed with softened cream cheese, served with Ruffles.
                                                        Thanks for the flashback chicaraleigh!

                                                        3 Replies
                                                        1. re: katcraig
                                                          dfrostnh RE: katcraig Feb 19, 2009 04:56 AM

                                                          Don't forget slices of kielbasa and cubed cheese on a toothpick. You are also supposed to cover half a grapefruit with foil and stick all the toothpick delights into it. Very festive. There was a cream cheese ball made with drained, crushed pineapple and chopped green pepper. Can't remember what else was in it. Yes, you have to have bugles and Chex mix. If not meatballs, then sweet and sour sausages in a crock pot. Cheese fondue is very 70s. Also cheese and crab spread on english muffins and cut into wedges.
                                                          I hate to say it but we're still serving some of these things.

                                                          1. re: dfrostnh
                                                            carol land RE: dfrostnh Feb 19, 2009 05:07 AM

                                                            rumaki (bacon wrapped liver); cream cheese with jezebel sauce and crackers, boursin (garlic cream cheese dip), pepper shooters

                                                            1. re: carol land
                                                              kish RE: carol land Feb 19, 2009 05:35 AM

                                                              I just recently made spinach balls for a retro party. I'm not sure what decade they came from, but they were a huge hit! Just google recipes and they are all about the same. You can make them ahead of time and freeze without cooking, and then bake them when you need them. Whatever recipe you use, saute onions and garlic first and then add to other stuff.

                                                        2. k
                                                          koigirl RE: chicaraleigh Feb 19, 2009 05:57 AM

                                                          This is a hilarious thread. My mom still makes many of these recipes and they were my first party offerings (straight from Mom) as a young cook. Don't forget "sausage balls" - tube sausage mixed with dough made from Bisquick, rolled into small balls, frozen, and then pulled out to bake on a cookie sheet.

                                                          Also, Riunite wine (is that the sp?) in either the Lambrusco or Rosata varieties. My husband was at our beach condo this past December. The elderly people in the neighborhood (the only ones that stay year-round) invited him to their Christmas soiree. Yes, an 80-year old gentleman showed up with a bottle of Riunite Lambrusco. My husband was wowed when he saw it - both of us remember our parents offering it up at their parties in Texas in the mid-late 70's. Terrible stuff. . . But he shared a glass with him anyway just for comradery's sake.

                                                          5 Replies
                                                          1. re: koigirl
                                                            coll RE: koigirl Feb 19, 2009 06:34 AM

                                                            You think that's terrible, try my favorite at that time, Catawba Pink. An old friend brought some several years ago to a party of mine, since he remembered how I loved it, I had to drink a little to be polite. How tastes change!

                                                            1. re: koigirl
                                                              MrsCheese RE: koigirl Feb 19, 2009 07:39 PM

                                                              I'm way too young for any of this (though was subjected to many of these "appetizers" way later than the '70s in my hometown), but all I could think of when I read this thread was:

                                                              Riunite on ice...so nice.

                                                              Is it bad that I can remember that from my childhood? :-)

                                                              1. re: MrsCheese
                                                                kattyeyes RE: MrsCheese Feb 20, 2009 06:23 AM

                                                                HA HA...am sure that's why they no longer run ads for alcohol in prime time. We used to sing a lot of the alcohol jingles (I'd forgotten about the Riunite till your post) on the playground and on the bus...which prompted me to start a thread, not realizing there already was one. Here's the original:

                                                                1. re: kattyeyes
                                                                  rememberme RE: kattyeyes Mar 2, 2009 10:14 AM


                                                                2. re: MrsCheese
                                                                  buttertart RE: MrsCheese Feb 20, 2009 09:30 AM

                                                                  chorus ending the jingle: "say yeaaahhhh..."

                                                              2. jen kalb RE: chicaraleigh Feb 19, 2009 06:04 AM

                                                                those bacon wrapped water chestnuts with some kind of sweet glaze were common.
                                                                as somebody mentioned, that onion soup/sour cream dip was still around for our carrot and celery sticks, fritos, etc.

                                                                for the sophisticated young crowd in NY, cheese plates with brie and boursin cheese as particular faves. Crackers more often than bread.

                                                                Sorry I think the sweet jug wines were a little passe by then or maybe its just a stage we passed through quickly, the Giacobazzi, Lancers, etc etc..one try of each sufficed - except for Sangria, now that could be (and is) good.- I remember a lot of mediocre almaden hearty burgundy and chablis served tho - when we were not drinking the second growth bordeaux and superb white burgundies that were about $6 a bottle in those days - that made drinking plonk particularly ridiculous.

                                                                20 Replies
                                                                1. re: jen kalb
                                                                  coll RE: jen kalb Feb 19, 2009 06:40 AM

                                                                  My gang's favorite beverage back then were the white German wines like Liebfraumilch or Schwatzenkat (I'm sure those are spelled wrong) we were in high school and all these wines cost 99 cents a bottle. There was a big barrel by the liquor store door filled to the brim like a garbage can. We didn't even have a corkscrew, we'd find a branch on the ground and poke the cork into the bottle to get at it. Ah, memories. Oh yeah, I just remembered, when we wanted to get fancy we'd buy that port wine cheese and a loaf of Italian bread and hang out in the park on a blanket, we thought we were very sophisticated.

                                                                  1. re: coll
                                                                    jen kalb RE: coll Feb 19, 2009 09:25 AM

                                                                    Sounds like a lot of fun!

                                                                    I think you must be talking about Zeller Schwartze Katz.!
                                                                    what about Blue Nun?
                                                                    Took at wine-tasting class right at the end of college and rieslings were the first type I fell in love with. Like i said, the better ones didnt cost a whole lot more than the plonk so we moved on fast.

                                                                    1. re: jen kalb
                                                                      alkapal RE: jen kalb Feb 19, 2009 02:36 PM

                                                                      blue nun, liebfraumilch, lambrusco. all winners! ;-).

                                                                      1. re: alkapal
                                                                        kchurchill5 RE: alkapal Feb 19, 2009 04:30 PM

                                                                        lol, blue nun and liebraumilch, flash back

                                                                        1. re: kchurchill5
                                                                          purple goddess RE: kchurchill5 Feb 19, 2009 06:25 PM

                                                                          here in OZ, I remember cold duck spumante!!

                                                                          Emphasis on the spu!

                                                                          1. re: purple goddess
                                                                            kchurchill5 RE: purple goddess Feb 19, 2009 06:32 PM

                                                                            Yikes COLD DUCK OMG!!

                                                                            1. re: kchurchill5
                                                                              coll RE: kchurchill5 Feb 20, 2009 02:21 AM

                                                                              My Mom's very favorite fancy wine.
                                                                              I once saw Ripple or Boones Farm in our fridge back then, no idea what they were doing there, guess Mom might have thought it was a version of Cold Duck?

                                                                              1. re: kchurchill5
                                                                                Whosyerkitty RE: kchurchill5 Feb 20, 2009 04:21 PM


                                                                                Pimento cheese spread in a little jar on party rye. "Cheese dip" (cream cheese, grated onion, mayo & worchestershire) and potato chips in one of those bowls where the little dip bowl hung over the big chip bowl on a rack. I still make this and so do my sisters, but I WISH I had that bowl.

                                                                                1. re: Whosyerkitty
                                                                                  alkapal RE: Whosyerkitty Feb 21, 2009 04:04 AM

                                                                                  whosyerkitty, i got a clear glass bowl set like that with a wire rack (looked late '60s, early '70s) at a yard sale. You'll find one like yours, hopefully. They're out there.

                                                                                  1. re: alkapal
                                                                                    Whosyerkitty RE: alkapal Feb 21, 2009 09:26 AM

                                                                                    I look on ebay once in awhile and end up buying other stuff. I love vintage kitchen things.

                                                                                    I also forgot about 'stuffed celery'. Sometimes with the pimento cheese in a jar, sometimes cream cheese/pineapple/walnuts and peanut butter for the kids' slumber parties.

                                                                                    And, and AND, NOW I just remembered little chocolate cups used for serving shots of kahlua.

                                                                                    1. re: Whosyerkitty
                                                                                      alkapal RE: Whosyerkitty Feb 21, 2009 04:27 PM

                                                                                      yes! with the gold foil!!!! look here: http://www.amazon.com/Kahlua-Flavored...

                                                                                  2. re: Whosyerkitty
                                                                                    AlaskaChick RE: Whosyerkitty Feb 21, 2009 04:50 PM

                                                                                    LOL - my mom trotted out that chip and dip bowl at all the grownup parties. And there it was, in a place of honor, at this year's christmas dinner. Clear harvest gold no less!

                                                                                    1. re: AlaskaChick
                                                                                      alkapal RE: AlaskaChick Feb 21, 2009 05:05 PM

                                                                                      oooh, alaska chick and whosyerkitty: look: http://www.rubylane.com/shops/abigail...

                                                                                      1. re: alkapal
                                                                                        karykat RE: alkapal Feb 21, 2009 08:19 PM

                                                                                        Totally cool. And practical!

                                                                                        1. re: karykat
                                                                                          Whosyerkitty RE: karykat Feb 22, 2009 11:09 AM

                                                                                          Ours was just like that, well one was anyway, except it was PURPLE. Very cool.

                                                                                2. re: purple goddess
                                                                                  Gio RE: purple goddess Feb 22, 2009 05:13 PM

                                                                                  OMG Cold Duck. I remember that and the horrible (now) canned clams in sour cream dip. Don't forget to drain the clams. Eaten with whatever was the cheapest potato chips you could find.

                                                                              2. re: alkapal
                                                                                Isabella RE: alkapal Feb 26, 2009 09:15 PM

                                                                                definite flashback!! Do you remember saving the bottles to draw for still lifes in art class?

                                                                                Also bean dip & doritos, fig newtons.

                                                                                We also had jambalaya & mini muffalettas, but we live in New Orleans.

                                                                                1. re: Isabella
                                                                                  alkapal RE: Isabella Feb 27, 2009 04:04 AM

                                                                                  blue nun bottles are in many a middle-school art class still life! ;-).

                                                                                  and i want a mini muffaletta right now!
                                                                                  recently, john folse


                                                                                  discussed the lore about how muffalettas began from olive purveyors using bread to scoop out the last olives from the barrels.

                                                                          2. re: jen kalb
                                                                            kattyeyes RE: jen kalb Feb 19, 2009 06:48 AM

                                                                            jen kalb: Do you remember the commercial for sangria that used to play on the radio in the 70s..."Come on over, we're having a party...sangria, sangria, sangria..." I cannot think who made the sangria, but as kids, we used to sing the song all the time. Funny sidebar, across the river from my hometown there's a brick wall that says "COME ON OVER"...when I was little, I thought it was advertising for the sangria. ;)

                                                                            1. re: kattyeyes
                                                                              coll RE: kattyeyes Feb 19, 2009 08:43 AM

                                                                              Yago was the big sangria back then.

                                                                          3. b
                                                                            bear RE: chicaraleigh Feb 19, 2009 07:28 AM

                                                                            A pint of sour cream mixed with a box of Jello instant french vanilla pudding mix actually makes a delicious fruit dip if you don't read the ingredients on the side of the box. We served it at every get-together back in the day.

                                                                            1. leek RE: chicaraleigh Feb 19, 2009 09:04 AM

                                                                              My mom did something that was a mix of cheese, mayo, chopped green onions, put on top of a Triscuit and bake. Maybe some horseradish in there? The topping puffed up a bit, and got browned and shiny on top. It was really good!

                                                                              1 Reply
                                                                              1. re: leek
                                                                                jeanmarieok RE: leek Feb 19, 2009 03:11 PM

                                                                                My mom's recipe for this had a little bit of finely chopped cooked bacon, and she called them 'cheesy bacon broils'.... This was a good recipe, she put it on party ryes and baked them , til puffy and shiny.

                                                                              2. greygarious RE: chicaraleigh Feb 19, 2009 09:29 AM

                                                                                The Food Timeline website has a wealth of info:


                                                                                1. f
                                                                                  FriedClamFanatic RE: chicaraleigh Feb 19, 2009 10:03 AM

                                                                                  It may be in here somewhere, but here's the classic:

                                                                                  One or more grapefruit
                                                                                  Frilly toothpicks
                                                                                  Ham or spam, cut in 1/2-3/4 squares
                                                                                  Pineapple chunk
                                                                                  swiss or similar cheese in chuncks
                                                                                  sweet pickles in 1/2 slice

                                                                                  make up the toothpicks with the 4 ingredients and stick them in the grapefruit. Heplful Helois tip: If the grapefruit rolls too much, cut a little slice off the "bottom"

                                                                                  1. l
                                                                                    laliz RE: chicaraleigh Feb 19, 2009 10:03 AM

                                                                                    Mateus Rose Wine (so grape)

                                                                                    Stuffed mushrooms (boursin and breadcrumbs)

                                                                                    Lipton California Dip

                                                                                    Clam Dip

                                                                                    meatballs w/grape jelly & chili sauce

                                                                                    Cheese ball

                                                                                    11 Replies
                                                                                    1. re: laliz
                                                                                      cleopatra999 RE: laliz Feb 19, 2009 10:26 AM

                                                                                      my mom used to always have out the following:
                                                                                      smoked oysters
                                                                                      puff pastry filled with a curry baby shrimp mix (i would guess in a mayo base)
                                                                                      our favorite was always mini wieners cooked in spicy ketchup served in a chafing dish, complete with the plastic toothpicks. they are hard to come by now, but you can find them usually around xmas.

                                                                                      1. re: cleopatra999
                                                                                        purple goddess RE: cleopatra999 Feb 19, 2009 06:41 PM

                                                                                        smoked oysters on crackers were SO posh in the early 70's!!

                                                                                        I remember going to a "do" where they had a smoked oyster dip and thinking I was in heaven!

                                                                                        1. re: cleopatra999
                                                                                          karykat RE: cleopatra999 Feb 21, 2009 08:22 PM

                                                                                          I actually found some mini-wieners that were organic at our coop! So I made some up with some really good barbeque sauce for a party. And I got a reception like I was trailer trash or something! Instead of bringing the very highest quality primo organic sustainable cocktail wieners!

                                                                                          1. re: karykat
                                                                                            alkapal RE: karykat Feb 21, 2009 09:22 PM

                                                                                            you got a bad reception? what idiot snobs!

                                                                                            1. re: alkapal
                                                                                              nosh RE: alkapal Feb 21, 2009 10:06 PM

                                                                                              Needed to wrap them up in little crescent dough and bake them into little piggies in blankets -- now that is haute cuisine!

                                                                                              1. re: nosh
                                                                                                alkapal RE: nosh Feb 21, 2009 10:18 PM

                                                                                                i wouldn't turn up my nose.

                                                                                                1. re: alkapal
                                                                                                  kchurchill5 RE: alkapal Feb 22, 2009 05:02 PM

                                                                                                  I love pigs in a blanket, sorry ... organic or not. I love them. I guess my comfort food, guilty pleasures, junk food side. Still good.

                                                                                              2. re: alkapal
                                                                                                karykat RE: alkapal Feb 22, 2009 08:25 AM

                                                                                                Well I did note that they snarfed them all down.

                                                                                                1. re: karykat
                                                                                                  kchurchill5 RE: karykat Feb 22, 2009 05:02 PM

                                                                                                  Should tell you something, snobby or not, they just won't admit they loved every last one.

                                                                                                2. re: alkapal
                                                                                                  Whosyerkitty RE: alkapal Feb 22, 2009 11:14 AM

                                                                                                  Uh huh. Until people start eating them and then they don't stop. Or they do it on the sly. People turn their noses up at chex party mix and that Ritz bits thing with ranch (I admit I've made this), but then they scarf them.

                                                                                            2. re: laliz
                                                                                              Karen_Schaffer RE: laliz Feb 20, 2009 09:37 AM

                                                                                              I was wondering when someone would mention the meatballs w/grape jelly & chili sauce. That and the Velveeta/chili dip are the 70's standouts in my memory.

                                                                                            3. Sam Fujisaka RE: chicaraleigh Feb 19, 2009 03:24 PM

                                                                                              I'm not happy with all of you referring to what your moms (bless their collective hearts) did.

                                                                                              For the first third of the 70s, my first wife and I made and served things like good cheeses and bread, cold thin sliced teriyaki pork, ham and cheese crepes, thin tightly rolled Japanese omelettes with various ingredients mixed in and then sliced and toothpicked, chile bomb mini pigs in a blanket, very thin eggplant slices grilled and rolled up with our cheese made from our ytogurt, and carpaccio.

                                                                                              For the second third in Bolivia, we had the wonderful artisanal breads and the goat's milk cheeses from the altiplano and the Tarijeno Kolberg and Arce (of my next love's family) wines. These were not served to Tarijeno "society" but to the people we entertained.

                                                                                              Finally and to close out the 70s and as I was closing out my PhD work, anticuchos, pates, gravlax, my still cut up and toothpicked thin tightly rolled omelettes but now with caviar and my yogurt, thinly sliced artichoke hearts and aspragus tips with my then nascent French sauces, and, my best, mini tamlaes.

                                                                                              7 Replies
                                                                                              1. re: Sam Fujisaka
                                                                                                alkapal RE: Sam Fujisaka Feb 19, 2009 03:35 PM

                                                                                                yeah, sam, rub it in, will ya?!!

                                                                                                1. re: Sam Fujisaka
                                                                                                  alwayscooking RE: Sam Fujisaka Feb 19, 2009 03:44 PM

                                                                                                  Geez - I wish I had been invited to your parties. When I was growing up we only had velveeta and white cheese in the grocery in N Idaho. You were so lucky to have a basis to evolve from - just think how long it took for all of us to escape from the miasma or crawl from the primordial sea!

                                                                                                  1. re: Sam Fujisaka
                                                                                                    cassoulady RE: Sam Fujisaka Feb 19, 2009 03:45 PM

                                                                                                    If I had a time machine, I would travel to the 70s and look Sam up.

                                                                                                    1. re: cassoulady
                                                                                                      alkapal RE: cassoulady Feb 19, 2009 03:51 PM

                                                                                                      look sam up now, i'll bet he's got even *better* stuff here in ought-nine.

                                                                                                      1. re: cassoulady
                                                                                                        Sam Fujisaka RE: cassoulady Feb 19, 2009 04:17 PM

                                                                                                        Thank you. Love you all. The thread just made me look back at the 70s; and I found them to be good. You are all invited toi my place anytime.

                                                                                                        1. re: cassoulady
                                                                                                          kchurchill5 RE: cassoulady Feb 19, 2009 04:29 PM

                                                                                                          More than we ever had. I couldn't tell you how many mini wenies I hate in a spicy BBQ sauce

                                                                                                        2. re: Sam Fujisaka
                                                                                                          kchurchill5 RE: Sam Fujisaka Feb 19, 2009 04:27 PM

                                                                                                          I was 10-20 and pretty much everything above is what we served. Not much else. I cooked but so did Mom and maybe I just folled what Mom did but the post pretty much cover it.

                                                                                                        3. w
                                                                                                          weezycom RE: chicaraleigh Feb 19, 2009 04:42 PM

                                                                                                          we served a hot cream cheese and chipped beef dip -- alot of sodium and garlic powder in that. The recipe is in the Virginia Hospitality jr women's club cookbook. Usually served with fat pretzels sticks for dipping. Always a port wine cheese ball with triscuits. Dates stuffed with cream cheese and a pecan half. Frozen chinese egg rolls with duck sauce and hot mustard. Onion soup mix and sour cream for the crudite platter. And the Bisquick sausage balls, of course.

                                                                                                          1 Reply
                                                                                                          1. re: weezycom
                                                                                                            kchurchill5 RE: weezycom Feb 19, 2009 04:48 PM

                                                                                                            Oh a fave ... still love it the chipped beef. I know, but still good. frozen egg rolls I do remember .

                                                                                                          2. Cheese Boy RE: chicaraleigh Feb 19, 2009 09:29 PM

                                                                                                            I still enjoy the occasional pigs in a blanket, and I also love a good ambrosia salad, but I have to admit that I never really associated either of the two with the 70's though. I guess it's because I was eating those in the early 80's. Call me a latecomer I suppose. One strange appetizer I do remember having had in the seventies was flanken cooked in ketchup. As strange as that may sound, it did make for a tasty appetizer if you cut between the bones before cooking. Those one inch or so pieces of meat made for a great little finger food. If you like short ribs, you're bound to like these.

                                                                                                            1. AlaskaChick RE: chicaraleigh Feb 21, 2009 04:53 PM

                                                                                                              Gherkins rolled up in a ham square spread with cream cheese. I recall eating these during a christmas light limo tour - man were we living good!

                                                                                                              3 Replies
                                                                                                              1. re: AlaskaChick
                                                                                                                alkapal RE: AlaskaChick Feb 21, 2009 05:07 PM

                                                                                                                i'll take that! ;-P.

                                                                                                                but then, sometimes i'll make a dill pickle sandwich -- on white sandwich bread, with mayo, of *course*!

                                                                                                                1. re: alkapal
                                                                                                                  AlaskaChick RE: alkapal Feb 22, 2009 04:50 PM

                                                                                                                  Peanut butter and dill pickle sandwich on wonder bread. :-P

                                                                                                                2. re: AlaskaChick
                                                                                                                  kchurchill5 RE: AlaskaChick Feb 22, 2009 05:02 PM

                                                                                                                  OMG, I remember those. They were good.

                                                                                                                3. m
                                                                                                                  Marsha RE: chicaraleigh Feb 23, 2009 08:51 AM

                                                                                                                  I remember crudites coming into fashion - we all felt so healthy eating (or pretending to eat) small carrots, flowerets of broccoli and cauliflower, celery, radishes, etc., but we probably ruined by dipping them into ranch dressing (which also came out in the seventies, didn't it?). But at the end of the party, the dressing was more or less gone, while the vegetables just sat there.

                                                                                                                  5 Replies
                                                                                                                  1. re: Marsha
                                                                                                                    rememberme RE: Marsha Mar 2, 2009 10:18 AM

                                                                                                                    Yes! Crudites. Always celery, carrots, radishes and black olives, no dressing. Always on a "relish plate", which I've inherited.

                                                                                                                    1. re: rememberme
                                                                                                                      buttertart RE: rememberme Mar 3, 2009 08:25 AM

                                                                                                                      Relish plate: a whole new topic. My MIL (still cooking at 86) always serves one withn holiday meals. Dill pickle slices (no garlic, please, we're in Iowa after all), sweet gherkins, large stuffed Spanish olives, canned black olives each hand-stuffed with 3 toasted almond slivers (actually quite good, the best end for these), celery and crinkle-cut carrot sticks. It's nice to have a bite of these alongside a big meal. My mother used to do the same, wonder why you don't see it much any more.

                                                                                                                      1. re: buttertart
                                                                                                                        alkapal RE: buttertart Mar 4, 2009 02:24 AM

                                                                                                                        we just had a thread around turkey day about relish plates. there are plenty of us "relish platers" out here....

                                                                                                                        here it is: http://chowhound.chow.com/topics/569828
                                                                                                                        i got some new ideas from everyone's contributions.

                                                                                                                        1. re: alkapal
                                                                                                                          buttertart RE: alkapal Mar 4, 2009 09:25 AM

                                                                                                                          Aha, thanks! I had overlooked the thread before. Good one.

                                                                                                                      2. re: rememberme
                                                                                                                        kchurchill5 RE: rememberme Mar 3, 2009 11:36 AM

                                                                                                                        Always have a relish tray for every dinner party. Just food that people like. Black and green olives, carrots celery and pickles. It is just something that people like to munch on.

                                                                                                                    2. chicaraleigh RE: chicaraleigh Feb 23, 2009 05:43 PM

                                                                                                                      I'm so glad I was able to bring back some many happy, err...ok, let's just say - memories!

                                                                                                                      I don't want to break the thread in any way but did want to report back that I made the following for the party - please remember, it wasn't my party or I probably would have made ALL of it!!

                                                                                                                      Pigs in a blanket - w/ a smidgen of cheese packed in each
                                                                                                                      Bacon wrapped water chestnuts
                                                                                                                      Pimento cheese (I'm in the south - it's a staple....)
                                                                                                                      Celery sticks w/ cream cheese & chopped green olive mix
                                                                                                                      Ritz crackers

                                                                                                                      Thankfully, I couldn't find any Blue Nun or Lambrusco so we had to suffice with my old secret Sangria recipe.

                                                                                                                      Many, many thanks for all the memories - I knew there was a ton of stuff I was forgetting, or maybe intentionally blocking.

                                                                                                                      And Sam - you're 70's appetizers beat most that I keep in my regular rotation in the 2000's

                                                                                                                      Thanks again - you're posts were WAY better than any of the 70's themed websites I came across in my initial google search.

                                                                                                                      2 Replies
                                                                                                                      1. re: chicaraleigh
                                                                                                                        purple goddess RE: chicaraleigh Feb 23, 2009 09:00 PM

                                                                                                                        And THAT is why I love this place so much, and get a bit testy with the "Why don't you just Google for it?" crowd.

                                                                                                                        Where else can you get recipes, a coupla laughs, some anecdotes and a trip down Memory Lane!!!

                                                                                                                        1. re: purple goddess
                                                                                                                          chicaraleigh RE: purple goddess Feb 23, 2009 09:08 PM

                                                                                                                          i'm doing everything I can to hold my proverbial, literal and physical tongue against the google crowd.

                                                                                                                          I mean for cryin' out loud - if I could find this board dont' cha think I might know where google is?!?

                                                                                                                      2. m
                                                                                                                        Mary D RE: chicaraleigh Feb 25, 2009 07:45 AM

                                                                                                                        The "big" wine we remember is Castelvetro. It was a major step up from Baby Duck or Spumante Bambino. We were surprised to see that Castelvetro is still available. My husband also remembers Sloe Gin. Omigosh - just looked it up and it too is still available!

                                                                                                                        14 Replies
                                                                                                                        1. re: Mary D
                                                                                                                          alkapal RE: Mary D Feb 25, 2009 07:57 AM

                                                                                                                          sloe gin fizz. i remember it well from the abc bar when my friend and i would sneak in. that, and gimlets, and...tequila sunrise! ;-).

                                                                                                                          and for the risqué, a "slow 'comfortable' screw." http://www.cocktailmaking.co.uk/displ...

                                                                                                                          whew! that one would get ya!

                                                                                                                          1. re: alkapal
                                                                                                                            buttertart RE: alkapal Feb 25, 2009 10:06 AM

                                                                                                                            Sloe gin was a ladies' drink, no? I remember my father (a Wiser's rye man) disdaining it as girl stuff.

                                                                                                                            1. re: buttertart
                                                                                                                              coll RE: buttertart Feb 25, 2009 11:10 AM

                                                                                                                              It's really sweet, but the two people I know that drank it were men. Don't care for it myself.

                                                                                                                            2. re: alkapal
                                                                                                                              laliz RE: alkapal Feb 25, 2009 12:23 PM

                                                                                                                              sloe gin ~~~~ memories

                                                                                                                              1. re: laliz
                                                                                                                                BeefeaterRocks RE: laliz Feb 25, 2009 02:13 PM

                                                                                                                                My friend with her head in the toilet!!!!

                                                                                                                                1. re: BeefeaterRocks
                                                                                                                                  nvcook RE: BeefeaterRocks Feb 26, 2009 08:51 PM

                                                                                                                                  The talk of sloe gin reminds me of a very funny thread on CH - "What you ate/drank in college that you never will again." I was laughing so hard I had tears in my eyes reading it.

                                                                                                                                  1. re: nvcook
                                                                                                                                    Isabella RE: nvcook Feb 26, 2009 09:20 PM

                                                                                                                                    Whiskey Sours would also be on both lists!

                                                                                                                                2. re: laliz
                                                                                                                                  Whosyerkitty RE: laliz Feb 26, 2009 06:01 PM

                                                                                                                                  Sloe gin = underage. In my personal drinking and when tending bar.

                                                                                                                                  1. re: laliz
                                                                                                                                    kchurchill5 RE: laliz Feb 28, 2009 04:17 PM

                                                                                                                                    Too many memories!!

                                                                                                                                    1. re: kchurchill5
                                                                                                                                      Whosyerkitty RE: kchurchill5 Mar 1, 2009 03:36 PM

                                                                                                                                      You remembered something after drinking that $4!t ? Good for you.

                                                                                                                                      1. re: Whosyerkitty
                                                                                                                                        kchurchill5 RE: Whosyerkitty Mar 1, 2009 04:28 PM

                                                                                                                                        Remember what??? J/k Remember some very bad mornings that is. No slow gin here..

                                                                                                                                  2. re: alkapal
                                                                                                                                    AlaskaChick RE: alkapal Feb 26, 2009 07:37 AM

                                                                                                                                    Ah the slow comfortable screw - sloe gin, southern comfort, OJ - a staple in the late 70s/early 80s in Alaska - we might not have class but darn we have style!

                                                                                                                                    1. re: AlaskaChick
                                                                                                                                      kattyeyes RE: AlaskaChick Feb 26, 2009 07:49 AM

                                                                                                                                      I don't think that was unique to Alaska, just to the timeframe. ;) Don't forget the "slippery nipple" (Sambuca shot with a Bailey's floater) emerged in the same period. My uncle had a local restaurant and bar when I was a kid and I distinctly remember a woman who clearly didn't need another one yelling to the bartender, "Raaaaaay! I want my nipple!" YIPES!

                                                                                                                                      1. re: AlaskaChick
                                                                                                                                        kchurchill5 RE: AlaskaChick Feb 28, 2009 04:19 PM

                                                                                                                                        We did the "screw" too, what a hangover ... And the slippery nipple, another way too sweet drink. We could go on and on and on

                                                                                                                                  3. p
                                                                                                                                    pemma RE: chicaraleigh Feb 26, 2009 09:41 AM

                                                                                                                                    What about those meatballs in the grape jelly/ketchup sauce and the little hot dogs in the apple jelly/mustard sauce? Or were those more 80's. Whatever, who's going to know?

                                                                                                                                    6 Replies
                                                                                                                                    1. re: pemma
                                                                                                                                      kchurchill5 RE: pemma Feb 28, 2009 04:19 PM

                                                                                                                                      Those meatballs are actually good. I hate to admit it.

                                                                                                                                      1. re: kchurchill5
                                                                                                                                        rememberme RE: kchurchill5 Mar 2, 2009 10:20 AM

                                                                                                                                        Red pistachio nuts, so everyone knew what you had been eating.

                                                                                                                                        1. re: rememberme
                                                                                                                                          kchurchill5 RE: rememberme Mar 2, 2009 10:22 AM


                                                                                                                                          1. re: kchurchill5
                                                                                                                                            carol land RE: kchurchill5 Mar 2, 2009 10:30 AM

                                                                                                                                            Gallo jug wines - the gallo brothers Ernest and Julio. No wine before its time

                                                                                                                                          2. re: rememberme
                                                                                                                                            chicaraleigh RE: rememberme Mar 2, 2009 12:23 PM

                                                                                                                                            OMG! I totally forgot about red pistachios - haven't seen them in ages!

                                                                                                                                            1. re: chicaraleigh
                                                                                                                                              DaisyM RE: chicaraleigh Mar 3, 2009 11:27 AM

                                                                                                                                              I seem to remember my parents having fondue at one of their parties and it was very exciting. I also remember that dessert was always minature french pastries.

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