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60's Potluck Ideas

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OK - so I am desperate here... CH's help me out !!!

What are ideas for food drinks to bring to a 60's Potluck themed house party???

Don't let me down...I have been googling with little success

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  1. http://chowhound.chow.com/topics/434257
    Loved reading this old thread. We always had salami rolled around cream cheese, celery stuffed with cream cheese and OMG, canned black olives. I never knew what real olives tasted like until my 20's !
    Sweedish meatballs are still beloved, or the grape jelly/chili sauce combo is a classic.
    Fondue is great, too.

    1 Reply
    1. re: monavano

      I didn't bother looking at that thread, but I think I posted Rumaki there and can't emphasize it enough (I'd skip the pineapple option and save that for the Hawai'an pupu platter stuff, d'ja notice the glottal stop? very pre-1975 when 50 was still exotic!)

      for me this is so the SoCal version of Ice Storm. pineapple sherbet rum drinks, moms running around the pool in muumuus, dads with leis wrapped around their heads, flaming platters of shrimp and pork nibbles.

      good thing CPS wasn't as informed in those days.

    2. Anchovy canapes - anchovy paste on toast rounds, garnished with a slice of pimento stuffed olive.
      Pigs in a blanket
      Jello mold, sweet or savory. Savory ones have things like chopped onion, celery, tuna, mayonnaise. The Joy of Jello cookbook has pages of stuff.
      Impossible Cheeseburger Pie made with Bisquick
      5 Cup Salad
      7 Can Casserole
      Banana Pudding with vanilla wafers
      Chocolate wafer and whipped cream cake
      Get a copy of Square Meals or any of those "Back of the Box" books, you''ll be fine!

      1 Reply
      1. re: ratbin

        Plebeian, but:
        Tuna potato-chip casserole
        Chicken Divan
        Chicken/Turkey Tetrazzini
        Chow Mein and Fried Rice (Chinese-style food was a popular dinner party item, as was:)
        Sukiyaki
        Green bean casserole w/ mushroom soup and French's onion rings topper
        Chicken Rice Roger
        Baked Spaghetti and Meatballs
        Caesar Salad (appeared earlier, but VERY vogue in the sixties)
        Deviled eggs
        Rumaki (bacon wrapped around chicken liver, pineapple chunk and/or water chestnut, teriyaki-marinated, skewered and broiled)
        Anything "Polynesian" - Pu Pu platters, etc.

        Caviar Pie

      2. Pimento cheese in celery or fondue!

        1. There is deeply ingrained historical connection
          'Tween the sixties and also that canned up concoction
          that is still sold as Campbell's
          Creamed Mushroom Soup.

          Now with a zip top, so no need for a sharpener
          to apply to that ancient can opener.

          I would think that a case of a dozen at least
          would afford to the theme of a good Sixties feast.

          Baking in those days referred not to bread
          but to casserole concoctions that these days we dread.

          But heck who doesn't love a speared liver and bacon.
          Best thing from the Sixties was skewered Rumaki.

          1. Lipton Onion Soup dip, hooray!

            wedges of baloney layered with cream cheese & chives (and don't forget the green food coloring...)

            Spam & green olives on toothpicks
            Ham & Swiss cubes on toothpicks

            Prunes stuffed with cream cheese & pecan halves

            Spirals of dried beef with processed cheddar spread
            Spirals of roast beef with processed horseradish cheese spread

            Lime Jello molded with fruit salad, definitely. Ring mold with the center filled with mayo, perhaps...

            The chocolate wafer/whipped cream log that ratbin suggested is both period-appropriate
            and unbelievably good! For the full effect, you have to mix some almond extract into the sweetened cream before whipping, and cover the outside with a mosaic of maraschino cherry bits. Those (Famous brand) chocolate wafers are still available.

            1. http://www.foodtimeline.org/fooddecad...

              >>>""""
              1960s foods
              In the United States, the 1960s was a stormy decade shaped by the clash of conforming tradition and radical change. Culinary wise? WWII rationing was a distant memory, 50s casseroles were old & boring. The 60s encouraged showy, complicated food with French influence (Julia Child, Jacqueline Kennedy), suburban devotion (backyard barbecues), vegetarian curiosity (Frieda Caplan) and ethnic cuisine (soul food, Japanese Steak houses). This was also the decade of flaming things (fondue & Steak Diane) and lots and lots of junk food (aimed at the baby boom children).""""<<<<

              ~~~~~~~~
              the link has much more information. what a great thing to read -- and waste time! ;-). the "food time line" is a great resource for so many food-related questions.

              e.g., here is the intro on '60s buffet dishes: http://www.foodtimeline.org/fooddecad...
              """BUFFET, 1960S STYLE
              Casual entertaining in the 1960s favored theme buffets and barbecue. International themes were very popular. The foods served were generally not authentic fare but "Americanized" renditions. Think lasagne with American cheese; Chinese ribs with ketchup."""""

              1. Fish sticks and fondue.
                For appetizers, a plate of sugar cubes each with a tiny dot of food coloring.

                3 Replies
                1. re: Tripeler

                  Tripeler, that last was absolutely brilliant. And if it was a costume party, somebody could dress up as a smallpox vaccination scar!

                  1. re: mamachef

                    Actually, my mother actually did that in the 60s when she ran an art gallery, and me and my sister were charged with putting the dots on the sugar cubes. We had no idea what it symbolized until years later.

                    1. re: Tripeler

                      Good thing your screen name's not "Tripper". ; )

                2. Ohhhh, shades of "Mad Men!" Definitely fondue--I remember it being soooo exotic.

                  1. wow
                    all ideas coming along nicely
                    my notes to friends will be full of ideas thanks to you all!!!
                    Once again CH;s ...you come through.....yee haaaa

                    1 Reply
                    1. re: few

                      One can always depend that though we might be crude
                      we will always share comments on questions of food.

                      Here's to hopes you find joy in your feast from the Sixties.

                    2. you need a big bowl of 'homemade' chex mix. not this stuff they sell in a bag now (it only took them 40 years to figure that out)

                      1 Reply
                      1. re: KaimukiMan

                        HA!!! Chex Mix!!!! an excellent one!

                      2. Being from Montreal Expo 67 has always represented the sixties to me although I don't really remember the 60s (I was too young). The article is probably not what you're looking for but could be a source of inspiration.

                        http://expo67.ncf.ca/expo67_food_p2.html

                        2 Replies
                        1. re: chickenbruiser

                          Great read! I love that kind of armchair travel in a historical context.

                          1. re: marthasway

                            I like that they include prices!!!

                            Actually, Expo 67, according to some food historians, totally changed the food and restaurant landscape in Montreal... opening us up to the world. I was 3 so I probably had a hot dog. :P

                        2. Beef Stroganoff and Grasshopper Pie

                          1 Reply
                          1. re: Gail

                            HA>...Grasshopper Pie.....yes yes

                          2. Brownies......................

                            1. So far, no mention of pigs in blankets with ballpark mustard, or clam dip (with Ruffles what have Ridges!), or little cocktail meatballs in a chafing dish, or for the more rareified 60's mavens, blini with sour cream and smoked salmon; the very height of sophistication back in the day.
                              Oh, and my mom the uncook was very long on bowls of marinated artichoke hearts and jarred marinated mushrooms, to go along with those huge canned black olives. Sort of an American-suburban Zakuski selection.
                              Mini Beef Wellingtons might be fun, if a little OCD.

                              1 Reply
                              1. re: mamachef

                                cocktail meatballs...have no chafing dish...crockpot will have to do.....and love the clam dip!

                                almost there!!!

                                good work CH's

                              2. For the (former) hippies among us...soybean casserole.

                                3 Replies
                                1. re: HDinCentralME

                                  Mmmm.....not to mention a great big heapin' helpin' of some delightful lentil-carrot loaf. : )

                                  1. re: mamachef

                                    Sure, if the meaning of "delightful" includes the urge to hork all over the place.

                                    1. re: mamachef

                                      if mamachef makes it im sure its surprisingly edible... potentially even tasty.... uh, what is it?

                                  2. OK so this is what ended up on the buffet table: asparagus w/ham rolled in wonder bread and toasted; onion dip& chips; devilled eggs, smokies in chili/grape sauce kept in small crock pot; 7 layer salad; pasta bolognese (fr 1962 Joy of Cooking), for dessert; Twinkies, refrigerator cake, Mallomars, and Irish coffees......it was all potluck..so was fun to see what rolled in! Oh yeah : chianti in straw bottles, heinis, Whisky sours, manhattans, Harvey Wallbangers, screwdrivers...

                                    THANKS TO ALL !

                                    3 Replies
                                    1. re: few

                                      ahh, good ol' harvey wallbangers! they're pretty potent!

                                      1. re: few

                                        sounds very authentic, love that someone hit the '62 edition of JofC, and the addition of grape to the sauce for the smokies earns bonus points

                                        and re the name Harvey Wallbanger I can't read that without hearing Geoffrey Rush saying it in "Mystery Men" (hey he was up for an oscar the other day right?)

                                        1. re: hill food

                                          years ago, my sister and i wandered around the isle of capri, mind you, looking for the best galliano deal! LOL.