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food from the 60's

nljc Jan 25, 2014 05:00 AM

I am hosting a gathering based on a book from the 1960's,and want to serve some of the decade's 'best' foods. If you all could please share some of your favorites,it would be wonderful.

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  1. JoanN RE: nljc Jan 25, 2014 05:12 AM

    There's quite a long thread, believe it or not, on exactly that topic: http://chowhound.chow.com/topics/4342...

    1 Reply
    1. re: JoanN
      nljc RE: JoanN Jan 25, 2014 07:09 AM

      Thanks ,I will check it out.

    2. j
      JoeBabbitt RE: nljc Jan 25, 2014 06:16 AM

      Not necessarily my favorites but Tang, Screaming Yellow Zonkers & Space Food Stix come to mind.

      Heh - looking at that list, no wonder it all lead to drugs.

      1. m
        masha RE: nljc Jan 25, 2014 08:14 AM

        See this thread from a few years ago for a Mad Men themed party, which will give you some additional ideas, including some that are a bit upscale -- i.e., what would Betty Draper serve?

        1. Berheenia RE: nljc Jan 25, 2014 08:24 AM

          Dinner parties starring crepes, fondue or a recipe from Julia Childs. Alice B Toklas brownies for dessert.Wine and cheese parties were big as cocktail parties were for old people. Also ate a lot of badly cooked ethnic food and macrobiotic meals featuring brown rice and more brown rice.

          1 Reply
          1. re: Berheenia
            lagatta RE: Berheenia Feb 20, 2014 07:20 PM

            Yes, it is really important not to see that era as all junk food.

          2. coll RE: nljc Jan 25, 2014 08:28 AM

            Campbells soup with shrimp or chicken, and sherry added comes to mind for me. Guess you had to be there. I do remember quiche Lorraine being a big deal though, that was as fancy as it got.

            3 Replies
            1. re: coll
              Berheenia RE: coll Jan 25, 2014 12:35 PM

              I remember a fancy party dish made with rolled up flounder fillets baked in Campbell's FROZEN cream of shrimp soup, a delicacy they discontinued in the seventies.

              1. re: Berheenia
                coll RE: Berheenia Jan 25, 2014 01:02 PM

                My Mom used Black and Crosswell canned shrimp soup for all her seafood/condensed soup/sherry delights, I'm sure it's gone now but stood her in good stead for awhile.

                1. re: coll
                  Berheenia RE: coll Jan 26, 2014 06:31 AM


            2. Candy RE: nljc Jan 25, 2014 10:17 AM

              Beef Stroganoff and Curries, not like we get today. A sort of stew served over rice and stopped with a variety toppings called boys for instance a 7 boy curry would have 7 condiments like coconut, chopped nuts, chopped hard cooked eggs, chutneys, and what ever else tickled the hosts fancy. My mother usually used lamb for curry. That is the only time she served lamb.

              3 Replies
              1. re: Candy
                ellabee RE: Candy Jan 25, 2014 03:29 PM

                :: stew served over rice and stopped with a variety toppings called boys for instance a 7 boy curry would have 7 condiments like coconut, chopped nuts, chopped hard cooked eggs, chutneys ::

                You're describing rijsttafel, a Dutch-Indonesian dish.

                1. re: ellabee
                  hazelhurst RE: ellabee Jan 25, 2014 04:26 PM

                  See "The Gentleman's Companion" for an early version of multi-boy curries (Derrydale 1939, Crown 1946)

                2. re: Candy
                  scoyart RE: Candy Jan 29, 2014 10:06 AM

                  I was actually going to post a thread about this! When I first began "keeping house" in the 90s, I made curry like this (no recipe, even) based on memory from childhood get-togethers and old cookbooks. It was usually pretty good and was a bit festive when I had people over for a casual dinner. Nice way to use up odds and ends of fruit and nuts what with all the condiment bowls. Haven't made it in ages, though, nor seen anything like it. Glad to know what it's called!

                3. t
                  tfallath RE: nljc Jan 25, 2014 10:32 AM

                  My mom used to serve Seafood Newburgh, drowning in sherry.

                  1 Reply
                  1. re: tfallath
                    coll RE: tfallath Jan 25, 2014 11:04 AM

                    Bet it was made with Campbells soup!

                  2. Will Owen RE: nljc Jan 25, 2014 03:54 PM

                    Chicken Paprika

                    Cut-up chicken, or your favorite pieces (thighs for me!)
                    Flour w/salt, pepper and a lot of paprika - get the good stuff
                    Oil for frying (lard's traditional, but this is NOT authentic!)
                    Can chicken broth
                    Sour cream

                    Trim the chicken parts if they have flaps or whatever, then dredge in flour etcetera. Heat oil in lidded pot on high, then fry the chicken in batches until just kind of tan. Return all to pot, pour in broth, lower heat to slow simmer and cover. Cook for about 20 minutes, or until cooked through. Remove chicken to bowl, whisk sour cream (however much you want) into broth, then return chicken to pot and keep warm. The first Mrs. O, like her Army Officers' Wives Club-member mom, served this with rice. Traditional is egg noodles.

                    1. PHREDDY RE: nljc Jan 25, 2014 04:09 PM

                      Egg plant fried dunked , flour, egg wash and seasoned bread crumbs, fried in vegetable oil....in a pan covered with ricotta, Ragu tomato sauce and some cheap mozzarella on top, baked for 40 minutes...
                      real EYEtalian food...

                      3 Replies
                      1. re: PHREDDY
                        coll RE: PHREDDY Jan 26, 2014 02:41 AM

                        God my Mom loved Ragu. She jazzed it up with a little (or maybe a lot?) of red wine.

                        1. re: coll
                          PHREDDY RE: coll Jan 26, 2014 07:29 AM

                          Growing up I never knew of real tomato sauce...I though Ragu was just another name for tomato sauce!

                          1. re: PHREDDY
                            coll RE: PHREDDY Jan 26, 2014 07:35 AM

                            I'm guessing at the time there was no HFCS? Not that I would have known the difference.

                      2. p
                        pedalfaster RE: nljc Jan 25, 2014 04:21 PM

                        It might help if we knew which book.

                        ~Huge~ difference between the "parents' in the 1960s and their high-school/college aged kids.

                        1. daislander RE: nljc Jan 25, 2014 04:21 PM

                          Went to a sixties party, on my moms suggestion I made a jellied carrot salad. Made with crushed pineapple, orange jello, orange zest and finely grated carrot. In one of those copper molds people used to hang on there kitchen wall. It was actually quite good lol

                          1 Reply
                          1. re: daislander
                            hazelhurst RE: daislander Jan 25, 2014 04:25 PM

                            That sounds absolutely perfect. In fact it IS perfect. I loathed all those things when I saw them in 1966 and I loathe them still. A perfect reminder of what I've (thankfully) lost.

                          2. CatteNappe RE: nljc Jan 25, 2014 04:33 PM

                            Fruit salad with Poppy Seed Dressing. (Google Helen Corbitt)

                            1 Reply
                            1. re: CatteNappe
                              hazelhurst RE: CatteNappe Jan 25, 2014 04:38 PM

                              A hit! A hit! A palpable hit!


                            2. r
                              rinkatink888 RE: nljc Jan 25, 2014 04:56 PM

                              I have a few cooks books for that decade, Better Homes & Gardens "Snacks and Refreshments, 1963, Farm Journals "Country Cookbook, 1959 and Woman's Day Encyclopedia of Cooker, Vol. 8. The Better Homes and Garden one is pretty thin (about 60 pages) with some great black and white photos (and a few color ones). I can scan the cookbook but may time a couple of days if you like.

                              1. Ruthie789 RE: nljc Jan 25, 2014 05:55 PM

                                Appetizers were a big deal in the 60's a good food foundation was necessary for all the cocktail hour celebration.

                                1. p
                                  Pegmeister RE: nljc Jan 26, 2014 05:37 AM

                                  Cream cheese and cherry sandwiches made in crustless white bread cut in circles with a biscuit cutter. The same method for ham salad sandwiches.

                                  1. t
                                    tfallath RE: nljc Jan 26, 2014 12:26 PM

                                    In addition to the usual cocktails like manhattans, martinis and gimlets, don't forget whiskey sours and highballs. For the sophisticated wine drinker, there was Mateus, a Portuguese rose that came in a sort of jug.

                                    1 Reply
                                    1. re: tfallath
                                      Ruthie789 RE: tfallath Jan 27, 2014 04:29 PM

                                      There was never one Mateus consumed. The first finished bottle ended up with a candle in it and a second bottle opened.

                                    2. s
                                      scoyart RE: nljc Jan 29, 2014 10:44 AM

                                      Here's something I threw together once that screams 60s to me, and is pretty darn good and easy.

                                      Fancy salmon loaf:

                                      Make a large recipe for salmon patties, pat it into a cute fish shape in the roasting pan, and start baking, then pull it out when almost done to pipe "scales" out of cocktail sauce, throw it back in. I used half a pimento olive for the eye, and a sliver of pimento for the mouth. Another time I used sliced almonds on the body for scales, pressed artfully on top before baking. After baking, transfer the loaf onto a pretty serving dish, and surround with thin lemon wedges, parsley, radish slices, you get the idea.

                                      Cream cheese balls: My mom has been making this forever, and it also feels very 60s to me. It is addictive!

                                      -Two packages of Philly cream cheese, softened
                                      -A few large bell peppers (red and green), diced
                                      -One large diced sweet onion OR a big bunch of green onions chopped fine (tops and bottoms)
                                      -Two or three small pkg of Buddig beef luncheon meat, chopped fine

                                      Just put it all in the mixer till well blended, maybe with a couple grinds of black pepper. Roll into balls or logs. You can garnish with chopped parsley, paprika, or roll it in crushed nuts. Cover and put back in the fridge, serve with Sociable or Triscuit crackers.

                                      Parfaits/trifle of any sort are good, sweet or savory, especially in individual footed liqueur glasses.

                                      What about one of those sandwich loaves/cakes? I've been dying to have an excuse to make a version of this tasty monstrosity: http://www.foodmigration.com/2005/08/...

                                      I would do something like a Bundt pound cake with an orange glaze, decorated with maraschino cherries, too.

                                      Retro appetizers and buffet dishes are the best...I have a ton of Better Homes cookbooks from this era. Come to think of it, mid-century, medieval, and Victorian "party" cooking were all quite similar.

                                      1. s
                                        sparky403 RE: nljc Jan 29, 2014 04:20 PM

                                        I've got it... !!!!

                                        Jello Salad (lime colored please) with Fruit Cocktail in the jello.

                                        Bonus if you've got a ringed jello mold.

                                        A couple years ago I made jello shots in one of these molds. for a friends b-day party. it was sort of a hit.

                                        1. Cherylptw RE: nljc Feb 20, 2014 06:14 PM

                                          Here's a reference for 60's food timeline, you should find some ideas here: http://www.foodtimeline.org/fooddecad...

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