What are some dishes that were popular in the '60s that no one serves anymore?
Comfort food and nostalgia go hand and hand. It's no surprise that classic comfort foods remind you of your childhood. When we think about how people ate back in the ’60s, images of diners and soda shops serving burgers and fries come to mind. However, there were plenty amazing 1960s recipes made at home, too.
The Ladies’ Special
Many American restaurants and diners of the 1960’s offered on the menu something called "The Ladies’ Special". Invariably this consisted of a grilled hamburger patty accompanied by a generous dollop of cottage cheese and half a canned bartlett pear or some peach slices. It was meant to be the choice for women diners who were "slimming" and "watching their figure", which gals of the 60’s always tried to be doing, in public anyway.
Lipton Onion Soup Dip
Onion dip was wildly popular in the 1960s, especially a recipe that called for the addition of Lipton onion soup mix. (Our recipe pictured above is a healthier, non-mix recipe.)
Desserts and Salads Encased in Gelatin
Jell-O continued its domination in the 1960s. Newer and stranger desserts and salads were encased in gelatin molds.
Meatballs with Grape Jelly
Meatballs with sweet sauces, like the iconic Swedish meatballs in grape jelly, became more popular in the 60s.
Chicken à la King
This dish consists of diced chicken and vegetables (peas and carrots) in a cream sauce.
Cheese and meat fondues were introduced to the United States earlier than the 60s, but they really took off in this decade.
Stuffed Celery and Cherry Tomatoes
An easy, semi-elegant appetizer to serve with cocktails.
Stuffed Crescent Rolls as in "Pigs in a Blanket" and Asparagus Rollups
Cocktail parties and anything in a can were popular in the 1960s, so obviously these appetizers were all the rage.
Slow-Cooked Beef Bourguignon. Julia Child’s TV show “The French Chef” premiered in 1963, and beef bourguignon promptly took off.
This simple appetizer is totally timeless, but it was heavily associated with the fine dining centers of the decade — the steakhouse.
Tunnel of Fudge
In 1966 the "Tunnel of Fudge" won the Pillsbury Bake-Off and the bundt pan rose to power.