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food from the 60's

  • n

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. 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

      Thanks ,I will check it out.

    2. 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. 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. 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

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

          2. 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

              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

                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.

            2. 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

                :: 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

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

                2. re: Candy

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

                  1 Reply
                  1. re: tfallath

                    Bet it was made with Campbells soup!

                  2. 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. 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

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

                        1. re: coll

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

                          1. re: PHREDDY

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

                      2. It might help if we knew which book.

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

                        1. 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

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

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

                                1. 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. 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

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

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