For some Baby Boomers, there are meals that are not recipes they’re recollections on a plate. They are the dishes that remind them of crowded family dinners, community suppers, and the homey aromas of the home-cooked kitchen. Every bite reflects the comfort of tradition, the stories of yesterday, and flavors that defined an era.
Today, we’re revisiting 14 classics that may have slipped from the spotlight but remain deeply loved by those who grew up with them. From hearty mains to whimsical creations, these old-school favorites still hold a powerful nostalgic pull. Let’s take a closer look at each one.
1. Liver and Onions
Pan-fried liver topped with caramelized onions was a common dinner plate fare for most Baby Boomers. Its strong, meaty aroma would fill the kitchen long before dinner was ready. High in iron and touted as such, the meal typically followed at its conclusion was creamy mashed potatoes and green beans to make a complete, well-balanced meal.
Even though it’s less frequently spotted on plates today, its tradition remains alive in diners and home kitchens that continue to perpetuate the tradition. For those who have had it since childhood, Liver and Onions is a symbol of simple, unpretentious, and nutritious home food.
Slow-Cooker Pulled Turkey
This recipe delivers exceptionally tender and flavorful pulled turkey using a slow cooker. A seasoned butter rub is applied under the skin, and the turkey is slow-cooked with onions and garlic until it’s falling apart. The meat is then shredded and reincorporated into its savory juices, perfect for sandwiches or as a main dish.
Equipment
- 1 6-Quart Slow Cooker
- 1 Small Mixing Bowl
- 2 Forks for shredding meat
- 1 Cutting Board
- 1 Chef’s knife
Ingredients
Main
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon pepper
- 3 medium onions quartered
- 12 cloves garlic peeled
- 1 bone-in skin-on whole turkey breast about 6 pounds, rinsed and dried
- 1/2 cup 1 stick butter, room temperature
Instructions
- In a small bowl, mix the salt, garlic powder, smoked paprika and pepper until well combined. Put the onions in the bottom of a 6-quart slow cooker with the garlic cloves.
- Slowly work your fingers under the skin of the turkey breast to separate the skin from the breast, being careful not to tear the skin. Rub the butter under the skin, covering the entire breast as evenly as possible, then rub the outside of the skin with the garlic powder mixture.
- Place the turkey breast on top of the onions and garlic in the slow cooker and set the slow cooker to low. Cook until the meat is falling apart, 6 to 8 hours depending on the size of the breast.
- Remove the turkey and any bones from the slow cooker. Pull the meat off of the bone and place the turkey back into the juices left in the slow cooker. Using 2 forks, shred the meat in the juices and allow to rest for 5 to 10 minutes before serving.
Notes
Ensuring the turkey breast is bone-in and skin-on is crucial for maximum flavor and moisture retention; the bones add depth, and the skin protects the meat while rendering fat into the juices. Working the butter under the skin is a professional technique for basting from the inside, resulting in incredibly tender and flavorful pulled turkey. Do not be tempted to cook on high, as it can dry out the turkey. The low setting ensures a gentle, even cook, allowing collagen to break down properly for that ‘falling apart’ texture. After shredding, allowing the meat to rest in its own juices for 5-10 minutes is key for reabsorbing moisture and intensifying flavor. Consider serving this pulled turkey on brioche buns, with a side of creamy coleslaw, or over mashed potatoes.
2. Jell-O Salad
A staple at family gatherings and potlucks, Jell-O Salad was more about looks than taste. Colorful, rainbow-hued layers of gelatin often hid surprises such as ripe fruit, chopped nuts, honeyed marshmallows, or even vegetables.
The zesty wobble and clean sweetness had it as a top pick among adults and children. In the convenience food era, it was a creative way of providing color and flavor on the table. The cheerful look sometimes evoked conversation and warm sentimentality.
Walking Strawberry Pretzel Salad
This recipe creates a portable, deconstructed version of the classic strawberry pretzel salad. It combines salty crushed pretzels with creamy vanilla pudding, sweet strawberry Jell-O, and fresh strawberries, topped with whipped cream. It’s a quick, no-bake dessert perfect for on-the-go enjoyment, offering a delightful balance of sweet, salty, and creamy textures.
Equipment
- 1 Large Mixing Bowl For combining components if not layering directly into bags.
- 1 Spatula or Spoon For scooping and layering ingredients.
- 1 Paring Knife For chopping fresh strawberries.
- 1 Cutting Board For safely chopping strawberries.
- 2 Snack bags/cups Original pretzel bags or small clear cups for serving.
Ingredients
Main
- 2 1.5-oz. bags mini pretzels (such as Snyder’s)
- 1 5.5-oz. pkg. vanilla pudding (such as Snack Pack)
- 1 3.25-oz. pkg. strawberry jello (such as Jell-O)
- 1/2 cup chopped fresh strawberries plus more for garnish
- 1/2 cup frozen whipped topping thawed (such as Cool Whip) or whipped cream
Instructions
- Gently crush the mini pretzels directly in their bags, or transfer them to a bowl and lightly crush them for a varied texture.
- Chop the fresh strawberries into small pieces, reserving a few for garnish if desired.
- Ensure the frozen whipped topping is fully thawed in the refrigerator.
- Open one bag of crushed mini pretzels and spoon about half of the crushed pretzels into the bag, forming the base layer.
- Carefully squeeze or spoon approximately half of one vanilla pudding snack pack over the pretzel layer.
- Follow with about half of one strawberry jello snack pack, spooning it gently over the pudding.
- Add a generous portion of the chopped fresh strawberries on top of the jello layer.
- Dollop about half of the thawed whipped topping onto the strawberry layer.
- Repeat steps 4-8 with the second bag of pretzels and remaining ingredients, creating layered desserts in each bag.
- Garnish each “walking salad” with extra fresh strawberry pieces if desired, and serve immediately for best texture.
Notes
To maintain the critical crunch of the pretzels, ensure they are added just before serving or layered strategically within the individual bags. Pre-crushing them slightly can also enhance the texture contrast. For a richer, more vibrant strawberry flavor, consider macerating the chopped strawberries with a touch of sugar for 10-15 minutes before adding them. Always ensure the whipped topping is fully thawed but still chilled to achieve the desired creamy consistency. For enhanced presentation in a “walking” format, layer the components, starting with pretzels, then pudding, Jell-O, strawberries, and a dollop of whipped topping, repeating as space allows. Chilling the assembled components briefly before serving will help everything set and meld flavors.
3. Tuna Noodle Casserole
Few dishes represent comfort food better than Tuna Noodle Casserole. Soft egg noodles, meaty tuna, and a creamy sauce blended together under a crunchy breadcrumb topping.
It was a weeknight dinner staple easy to prepare but good enough to fill a hungry family’s bellies. Typically topped with peas for sweetness, the casserole filled kitchens with tasty aromas and reminded families that a home-cooked, warming meal didn’t have to be complicated.
Tuna Noodle Casserole
This classic Tuna Noodle Casserole recipe features tender egg noodles coated in a rich, creamy sauce with tuna, mushrooms, and onions, all topped with a generous layer of crispy panko breadcrumbs. It’s a comforting and easy-to-prepare dish, perfect for family meals, promising a golden, bubbly finish straight from the oven.
Equipment
- 1 Large Pot
- 1 Large Skillet
- 1 9×13 inch Baking Dish
- 1 Whisk
- 1 Chef’s knife
Ingredients
Main
- 12 ounces wide egg noodles
- 8 tablespoons 1 stick salted butter, plus extra for buttering the baking dish
- 1 medium onion diced
- 6 ounces white button mushrooms finely chopped
- 1/4 cup all-purpose flour
- 3 cups warmed whole milk
- 1/2 cup dry sherry
- Kosher salt and freshly ground black pepper
- Three 6.4-ounce cans white albacore tuna in water drained
- 1/4 cup finely chopped red bell pepper
- 2 tablespoons minced fresh parsley
- 1/2 cup panko breadcrumbs
- Serving suggestions: a green salad and crusty bread
Instructions
- Preheat the oven to 400 degrees F.
- Bring a pot of water to a boil and cook the egg noodles to al dente according to the package instructions. Drain and set aside.
- Meanwhile, melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion and cook until starting to soften, 3 to 4 minutes. Add the mushrooms and cook, stirring, for a couple of minutes. Sprinkle the flour evenly over the mixture and stir so that the flour coats the onions and mushrooms thoroughly. Cook, stirring, for another minute. Add the milk and sherry and whisk to combine. Cook the sauce until it’s nice and thick, 3 to 4 minutes. Sprinkle in salt and pepper to taste and stir. Adjust the seasoning to make sure the sauce is adequately salted.
- Add the tuna and stir it into the sauce. Then stir in the bell pepper and 1 tablespoon of the parsley. Stir in the noodles until they’re coated. Butter a 9-by-13-inch baking dish and transfer the noodle mixture to the dish.
- Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir it around with the breadcrumbs and remaining tablespoon of parsley.
- Top the casserole with the breadcrumbs and bake until golden, 25 to 30 minutes. Serve piping hot with a green salad and warm crusty bread.
Notes
To achieve a superior casserole, cook egg noodles strictly to al dente; they will continue to soften in the oven, preventing mushiness. For a richer, deeper flavor in the sauce, ensure you season generously with salt and fresh black pepper, adjusting before combining with the noodles. A pinch of freshly grated nutmeg can subtly elevate the creamy sauce, adding warmth. Ensure your sauce is thick enough to coat ingredients but not overly viscous. For an extra bright finish, a squeeze of fresh lemon juice stirred in just before baking can cut through the richness. The panko breadcrumbs are crucial for a crispy topping; melt the butter fully and ensure even coating.
4. Meatloaf with Ketchup Glaze
This oldie but goodie began life with ground beef mixed with breadcrumbs and spices, shaped into a loaf, and finished with a tangy ketchup glaze before being baked. Cut thickly, meatloaf was the staple of a warm family dinner. The combination of meaty zest and sweet topping captured the attention of everyone from infants to seniors. Though it has numerous innovative permutations, the original is the one most sentimentally linked with warm, comforting memories.
Good Eats Meatloaf
This ‘Good Eats Meatloaf’ recipe by Alton Brown combines a unique blend of ground chuck and sirloin with finely processed seasoned croutons and aromatic vegetables. The meatloaf is molded, baked on a parchment-lined sheet, and finished with a tangy-sweet glaze. A temperature probe is key to ensuring perfect doneness for a moist and flavorful result.
Equipment
- 1 Food Processor
- 1 Large Mixing Bowl
- 1 10-inch Loaf Pan
- 1 Baking Sheet
- 1 Meat Thermometer/Temperature Probe Essential for accurate doneness
Ingredients
Main
- 6 ounces garlic-flavored croutons
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- 1/2 onion roughly chopped
- 1 carrot peeled and broken
- 3 whole cloves garlic
- 1/2 red bell pepper
- 18 ounces ground chuck
- 18 ounces ground sirloin
- 1 1/2 teaspoon kosher salt
- 1 egg
- 1/2 cup catsup
- 1 teaspoon ground cumin
- Dash Worcestershire sauce
- Dash hot pepper sauce
- 1 tablespoon honey
Instructions
- Heat oven to 325 degrees F.
- In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
- Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
- Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
Notes
For a tender meatloaf, avoid overmixing the meat. Combine ingredients just until incorporated; excessive handling toughens the final product. Finely chopping the vegetables, rather than pureeing, adds subtle texture and ensures even cooking without introducing too much moisture. The internal temperature of 155°F (68°C) is critical for food safety and optimal texture; always use a reliable thermometer. Apply the glaze about 10 minutes into cooking to allow it to caramelize nicely without burning. Resting the meatloaf briefly after baking helps the juices redistribute, resulting in a more succulent slice.
5. Chicken à la King
A dish that was both elegant and comforting, Chicken à la King paired rich, meaty sauce, soft chicken, mushrooms, and peppers. On toast, rice, or biscuits in classic recipes, it was sufficiently versatile for holidays and holidays-only gatherings and weeknight dinner.
Despite its disappearance from contemporary menus, its creamy texture and intense flavors continue to live in the memory of those who savored its glory. It reminds one of a time when home cooking could impress visitors without losing that sense of comfort.
Cheesy Chicken Tortilla Soup
This is Ali’s all-time favorite soup, and it’s delicious! This was the first dish she cooked for date night. Tortilla soup is fortified with spices and herbs. It is also thickened with tortillas, which is a great technique to know. Techniques for soup thickening vary from roux, to rice, to this technique of using tortillas. Still other soups are thickened with bread or potato, but the tortillas give it a full mouthfeel. It’s a great cooking lesson that yields a delicious dish.
Equipment
- 1 Large Dutch Oven
- 1 Blender For blending tortillas into soup
- 1 Cutting Board and Chef’s Knife
- 1 Ladle For serving and transferring soup to blender
- 1 Small Frying Pan For deep-frying tortilla strips for garnish
Ingredients
Main
- 1 cup 160 g diced yellow or white onion
- 1 cup 120 g diced carrot
- 1 cup 100 g diced celery
- 2 tablespoons 30 ml olive oil, plus more if needed
- 2 cloves garlic minced
- 1 tablespoon 8 g ancho chile powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper or to taste
- 4 cups 960 ml chicken stock, homemade or store-bought
- 1 teaspoon kosher salt or to taste
- 2 corn tortillas plus 3 more, thinly sliced and deep-fried for garnish
- 1 cup 140 g shredded roasted chicken breast
- 2 to 3 tablespoons 30 to 45 ml fresh lime juice
- 1/2 cup 20 g chopped cilantro
- 1 avocado pitted, peeled and diced, for garnish
- 1 cup 120 g shredded Mexican cheese blend or cheddar cheese, for garnish
- 1 lime cut into wedges, for garnish
Instructions
- In a large Dutch oven over medium heat, cook the onion, carrot and celery in the 2 tablespoons olive oil, stirring occasionally, for 3 to 5 minutes, or until soft.
- Add the garlic, chile powder, oregano, cumin and black pepper. Stir for 3 to 4 minutes, being careful not to burn the dry ingredients. Add more oil if needed.
- Add the chicken stock and salt, bring to a boil, then reduce the heat to a low simmer and cook for about 5 minutes.
- Toast the 2 tortillas over a burner flame until slightly charred. Tear into pieces and place in a blender jar, then ladle in about 1 1/2 cups (355 ml) of the hot soup from the pot. Carefully blend until smooth and return to the soup pot. (See Cook’s Note.)
- Add the roasted chicken to the soup and let simmer for 5 more minutes.
- Just before serving, add the lime juice and cilantro. Taste and adjust the seasoning. Serve topped with lots of chopped avocado, shredded cheese, fried tortilla strips and lime wedges.
Notes
1. The technique of thickening the soup with blended, toasted tortillas is a cornerstone of authentic tortilla soup. It not only adds a rich, satisfying mouthfeel but also contributes a subtle, nutty corn flavor that ties the dish together. Ensure the tortillas are well-toasted before blending for maximum flavor.2. When toasting the dry spices, be mindful not to burn them; this can lead to a bitter flavor. Stir constantly for the specified time, adding a touch more oil if necessary.3. Exercise extreme caution when blending hot liquids. Only fill the blender halfway, start on the lowest speed, and vent the lid to allow steam to escape.4. Prep all your garnishes (avocado, cheese, cilantro, lime wedges, fried tortilla strips) before serving for efficient plating and to maintain soup temperature.
6. Ambrosia Salad
Sweet, creamy, and bright, Ambrosia Salad combined whipped topping or sour cream with canned fruit, small marshmallows, and coconut. It was a dessert masquerading as a salad that had a cozy place at holiday tables.
Its mix of texture soft marshmallows, fresh fruit, and crunchy coconut differentiated it. Aside from its flavor, it was also symbolic of celebration and togetherness, which is typically served at large family gatherings.
Ambrosia
This Ambrosia recipe by Alton Brown presents a light and refreshing dessert. It combines freshly whipped cream with tangy sour cream, homemade mini marshmallows, bright clementine segments, and sweet pineapple chunks. Toasted pecans, grated coconut, and maraschino cherries complete the medley. All ingredients are gently folded together and chilled to allow the flavors to harmonize, resulting in a classic, delightful, and easy-to-prepare fruit salad dessert.
Equipment
- 1 Stand Mixer with whisk attachment
- 1 Large Mixing Bowl For combining all ingredients
- 1 Rubber Spatula For gentle folding
- 1 Chef’s knife For fruit and pecan preparation
- 1 Cutting Board
Ingredients
Main
- 1/2 cup heavy cream
- 1 tablespoon sugar
- 4 ounces sour cream
- 6 ounces homemade mini marshmallows approximately 3 cups
- 1 cup clementine orange segments approximately 6 clementines
- 1 cup chopped fresh pineapple
- 1 cup freshly grated coconut
- 1 cup toasted chopped pecans
- 1/2 cup drained maraschino cherries
Instructions
- Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.
Notes
For optimal whipping, ensure your heavy cream and the stand mixer bowl (and whisk attachment) are well-chilled before starting. Over-whipping the cream can lead to a grainy texture, so stop as soon as stiff peaks are formed. When incorporating the fruits, marshmallows, and nuts, use a gentle folding motion with a rubber spatula to preserve the airy texture of the whipped cream mixture. Toasting the pecans significantly enhances their flavor and adds a desirable textural contrast. While the recipe is straightforward, the two-hour chilling time is crucial; it allows the various flavors to meld beautifully and the marshmallows to soften slightly, creating a cohesive and delightful dessert.
7. Stuffed Bell Peppers
Striped peppers, cored and filled with flavorful ground beef and rice, and roasted until tender, both flavored and visually enhanced the dish. Numerous topped them with melted cheese for extra richness.
For Baby Boomers, the entree is most typically linked with the coziness of family supper. Even though it’s less prevalent nowadays, its comforting nature and traditional preparation retain it on menus within households that prioritize tradition.
Stuffed Bell Peppers
This easy recipe features vibrant bell peppers generously stuffed with a savory mixture of lean ground beef, tender rice, diced vegetables like onion, zucchini, and tomatoes, and flavorful pepper Jack cheese. Baked until the peppers are soft and the cheese is beautifully melted and browned, it’s a wholesome and satisfying main dish, perfect for a family meal.
Equipment
- 1 Baking Dish Just large enough to hold peppers upright
- 1 Large Skillet For browning beef and sautéing vegetables
- 1 Chef’s knife For chopping vegetables and pepper tops
- 1 Cutting Board
- 1 Spatula or wooden spoon For cooking and stirring
Ingredients
Main
- 6 bell peppers any color
- 4 tablespoons olive oil plus more for drizzling
- 8 ounces lean ground beef
- Kosher salt and freshly ground black pepper
- 1 onion finely diced
- 2 cloves garlic chopped
- 1 medium zucchini finely diced
- 4 Roma tomatoes seeded and finely diced
- Red pepper flakes as needed
- 1 cup cooked long-grain and wild rice
- 1 1/2 cups grated pepper Jack cheese
Instructions
- Preheat the oven to 350 degrees F.
- Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
- Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
- Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
Notes
For perfectly tender bell peppers, consider blanching them briefly in boiling water for 3-5 minutes before stuffing, especially if you prefer them softer. When browning the ground beef, ensure good caramelization for depth of flavor; don’t overcrowd the pan. For an elevated taste, incorporate fresh herbs like oregano or parsley into the filling, or a splash of Worcestershire sauce with the beef. You can also experiment with different cheese blends, like a mix of cheddar and mozzarella for a milder flavor. Ensure your baking dish is snug to keep the peppers upright during baking. Drizzle with olive oil before covering to prevent drying out and promote a nice roasted finish.
8. Salisbury Steak
Ground beef patties seasoned and browned in rich, brown gravy turned Salisbury Steak into a soul-warming, hearty favorite. Mashed potatoes and green beans made it a complete meal that would require little effort.
While not on trendy menus today, rich flavors and comforting simplicity still win over those who grew up knowing about it.
Salisbury Steak
This classic Salisbury Steak recipe features savory ground beef patties, pan-fried to perfection, and then simmered in a rich, homemade onion gravy. It’s a comforting, easy-to-make main dish that’s ideal for a hearty family meal and pairs wonderfully with mashed potatoes or noodles, offering a timeless taste of home.
Equipment
- 1 Large Skillet Preferably cast iron or heavy-bottomed for even browning and gravy making.
- 1 Large Mixing Bowl For combining the meat mixture.
- 1 Spatula For turning patties and stirring ingredients.
- 1 Whisk Essential for smoothing out the gravy, especially when adding cornstarch.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
Ingredients
Main
- 1 1/2 pounds lean ground beef
- 1/2 cup seasoned breadcrumbs
- 1 tablespoon ketchup
- 2 teaspoons dry mustard
- 4 dashes Worcestershire sauce
- 1 cube beef bouillon crumbled (or powdered beef base)
- Salt and pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 whole onion halved and thinly sliced (or diced if you prefer)
- 2 cups beef broth more if needed for thinning
- 1 tablespoon ketchup
- 1 teaspoon seasoning sauce such as Kitchen Bouquet, optional
- 4 dashes Worcestershire
- 1 teaspoon cornstarch optional
- Salt and pepper
Instructions
- For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a “steak” appearance.
- Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
- For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce.
- Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.
Notes
Achieving a deep, rich flavor starts with properly browning the patties; this creates a flavorful fond in the skillet that forms the base for your gravy. Don’t overcrowd the pan, as this steams the meat instead of searing it. For the gravy, ensure the onions are caramelized to a beautiful golden brown to add sweetness and depth. If using cornstarch, always mix it with a small amount of cold liquid before adding to the hot sauce to prevent lumps, whisking constantly until thickened. Taste and adjust seasoning for the gravy; a good quality beef broth makes all the difference. This dish pairs beautifully with mashed potatoes or egg noodles to soak up the delicious gravy.
9. Chipped Beef on Toast (SOS)
A war-time convenience origins recipe, Chipped Beef on Toast was made up of finely sliced dried beef in a rich white sauce over crunchy toast.
Simple to prepare and require a hearty taste, it was a breakfast or quick lunch staple. For many, it’s a plain but nostalgic reminder of times when frugality in the kitchen was needed.
Chipped Beef on Toast
This recipe prepares a rich, creamy chipped beef sauce infused with garlic, rosemary, and shallots, served over toasted sourdough. It involves making a classic roux and simmering aromatics in heavy cream to create a savory, comforting dish. Ideal for a hearty breakfast or a nostalgic main course.
Equipment
- 1 Small Saucepan For preparing the roux
- 1 Large Saucepan For preparing the main cream sauce
- 1 Whisk Essential for smooth roux and thickening the sauce
- 1 Fine-Mesh Strainer For achieving a silky-smooth sauce
- 1 Wooden Spoon or Heatproof Spatula For stirring and scraping
Ingredients
Main
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons minced garlic
- 1 tablespoon chopped fresh rosemary
- 3 shallots minced
- 12 cups heavy cream
- 1 teaspoon salt
- 1 tablespoon black pepper
- Chipped beef for serving
- Sourdough toast for serving
- Chopped fresh parsley for garnish
- Paprika for garnish
Instructions
- In a small pan, melt 2 tablespoons of the butter and add the flour. Cook, stirring, until the mixture begins to turn a light brown color, about 4 minutes. Remove from the heat.
- In a large saucepan, melt the remaining 2 tablespoons butter. Cook the garlic, rosemary and shallots until the shallots are translucent. Add the cream and bring to a boil. Add the butter-flour mixture, reduce the heat and simmer for 10 to 15 minutes, stirring occasionally. Add the salt and pepper and strain.
- For each serving, heat 1 cup of sauce to a simmer, add 2 ounces chipped beef and bring to a boil. Pour the mixture over two to three slices sourdough toast and garnish with parsley and paprika.
Notes
This classic creamed chipped beef recipe benefits from careful execution. For the roux, ensure it’s a light, nutty brown, which adds depth of flavor without tasting raw. When simmering the cream, maintain a gentle heat to prevent scorching, and stir frequently, especially after incorporating the roux, to achieve a velvety-smooth consistency. The specified straining step is crucial for a refined sauce, free of herb bits or shallot pieces; if you prefer a chunkier texture, you can omit straining. Chipped beef can be quite salty; a quick blanch in hot water before adding to the sauce can help reduce salinity if preferred. Serve immediately over perfectly toasted sourdough for the best texture contrast, and don’t skimp on fresh parsley and paprika for a vibrant finish.
10. Ham Salad
Thinly chopped ham mixed with mayonnaise and relish created a meaty, tangy spread perfect for crackers or sandwiches.
A reliable picnic, party, and plain lunch standby. Easy to make and delicious, Ham Salad still brings back memories of languid summer afternoons and relaxed family gatherings.
Hawaiian Ham and Bacon Pasta Salad
This Hawaiian Ham and Bacon Pasta Salad offers a quick and flavorful side or light meal. Combining a convenient pasta salad mix with savory ham, crispy bacon, sweet pineapple, and a hint of spicy jalapeño, it’s a vibrant dish perfect for gatherings or a refreshing summer treat. Simple to prepare, it brings together a delightful blend of sweet, savory, and creamy textures.
Equipment
- 1 Large Pot For cooking pasta
- 1 Colander For draining pasta
- 1 Large Mixing Bowl For combining salad ingredients
- 1 Cutting Board For prepping ingredients
- 1 Chef’s knife For dicing and chopping
Ingredients
Main
- 1 box Betty Crocker™ Suddenly Salad™ classic pasta salad mix
- 1/2 cup mayonnaise
- 1/2 cup pineapple tidbits from 8-oz can, drained and juice reserved
- 1 cup diced ham
- 1/2 cup crumbled cooked bacon 5 slices
- 1 cup packed baby spinach
- 1/4 cup sliced green onions about 4
- 2 tablespoons seeded chopped jalapeño chile (1/2 large)
- 1/2 cup cubed block mozzarella cheese 2 oz
Instructions
- Cook pasta from the Betty Crocker™ Suddenly Salad™ mix according to package directions, ensuring it’s al dente.
- Drain the cooked pasta thoroughly in a colander and rinse with cold water to stop the cooking process and cool it quickly. Drain very well.
- While the pasta cools, prepare the other ingredients: dice the ham, crumble the cooked bacon, drain the pineapple tidbits (reserving juice if desired for the dressing), slice the green onions, finely chop the seeded jalapeño, and cube the mozzarella cheese.
- In a large mixing bowl, combine the seasoning packet from the pasta salad mix with the mayonnaise and the reserved pineapple juice (if using, or a splash of water/milk to thin slightly if needed). Stir until smooth and well combined.
- Add the cooled and well-drained pasta to the dressing mixture in the large bowl. Toss gently to coat the pasta evenly.
- Fold in the diced ham, crumbled bacon, drained pineapple tidbits, and cubed mozzarella cheese into the pasta mixture.
- Gently incorporate the packed baby spinach and sliced green onions into the salad.
- Add the chopped jalapeño, starting with a smaller amount and adjusting to taste for desired heat.
- Mix all ingredients thoroughly but gently to combine without mashing the pasta or spinach.
- Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld and chill completely before serving.
Notes
For optimal texture, ensure the pasta is fully cooled before mixing to prevent the mayonnaise from thinning and the salad from becoming mushy. Taste and adjust the amount of mayonnaise; some prefer a creamier salad, while others like it lighter. For an extra layer of flavor and freshness, consider using fresh pineapple chunks instead of canned tidbits, or lightly grill the ham and pineapple for a subtle smoky sweetness. Always seed and devein the jalapeño to control the heat level, especially if serving to a varied audience. This salad benefits greatly from being chilled for at least an hour before serving, allowing the flavors to meld. A sprinkle of fresh cilantro or a touch of lime juice can elevate the tropical notes.
11. Creamed Corn
This old-fashioned side combined sweet corn kernels with buttery, creamy sauce for a dish that could be served with almost every main course.
It’s most nostalgically remembered as part of large, comforting family dinners. While there are modern variations, the original version remains the benchmark for how simple ingredients can create long-lasting flavor.
Slow Cooker Corn Chowder
This recipe uses a slow cooker to create a comforting corn chowder. It combines potatoes, onion, celery, whole and creamed corn, chicken stock, and margarine, cooking slowly for hours. Half and half is stirred in towards the end for a creamy finish. A hearty and easy soup.
Equipment
- 1 Slow Cooker Essential for this recipe
- 1 Knife For chopping vegetables
- 1 Cutting Board For vegetable prep
- 1 Vegetable Peeler For peeling potatoes
- 1 Can Opener For corn cans
Ingredients
Main
- 5 potatoes peeled and cubed
- 1 big onion chopped
- 3 stalks celery chopped
- 1 can whole kernel corn
- 1 can cream corn
- 2 tablespoons margarine
- Chicken stock
- 16 oz half & half
- Salt pepper
Instructions
- Peel the potatoes and cut them into uniform cubes.
- Chop the onion and celery into similarly sized pieces.
- Open and drain the can of whole kernel corn.
- Add the cubed potatoes, chopped onion, chopped celery, drained whole kernel corn, and cream corn to the slow cooker insert.
- Add the margarine, chicken stock, salt, and pepper to the slow cooker.
- Stir all ingredients together to combine.
- Cover the slow cooker and cook on low for 8-9 hours, or on high for 4-5 hours, until the potatoes are tender.
- About 30-60 minutes before serving, stir in the half & half.
- Continue cooking until the chowder is heated through and creamy.
- Taste and adjust the seasoning with additional salt and pepper as needed before serving hot.
Notes
Ensure potatoes are cut into uniform cubes for even cooking. For a richer flavor, consider briefly sautéing the onion and celery in butter before adding them to the slow cooker, though this adds an extra step. The half & half should be added towards the end to prevent curdling; stir it in gently. Adjust the amount of chicken stock to control the chowder’s consistency. Taste and adjust salt and pepper just before serving. Garnish with fresh chives or crumbled bacon for added depth and texture.
12. Beef Stroganoff
Thin strips of beef, in a rich mushroom sauce, served over egg noodles, made Beef Stroganoff sophisticated and calming.
It was a dinner party and special occasion staple, with rich flavor accompanied by an attractive presentation. Not as widely favored today, it is nevertheless cherished by those who enjoy classic, well-balanced food.
Beef Stroganoff
This recipe guides you in preparing a classic Beef Stroganoff. It features tender beef stew meat, mushrooms, and onions simmered in a rich, savory sauce with beef stock, soy sauce, and mustard. Finished with a creamy blend of sour cream and cream cheese, it’s served over buttered extra-wide egg noodles and garnished with fresh parsley.
Equipment
- 1 Dutch Oven or Large, Heavy Pot
- 1 Large Pot For cooking noodles
- 1 Wooden Spoon For scraping fond
- 1 Cutting Board
- 1 Chef’s knife
Ingredients
Main
- 1 tablespoon canola oil
- 4 tablespoons unsalted butter
- 1 1/2 pounds beef stew meat cut into thin strips about 2 inches long and 1/2 inch wide
- 2 cups button mushrooms sliced
- 2 cloves garlic minced
- 1 medium Spanish onion sliced
- 2 cups beef stock
- 2 tablespoons soy sauce
- 2 tablespoons grainy mustard
- 1 bay leaf
- 4 sprigs fresh thyme
- 12 ounces extra-wide egg noodles
- 1 cup sour cream
- 3 ounces cream cheese cut into cubes and softened
- Kosher salt and freshly ground black pepper
- 1/2 cup fresh parsley roughly chopped
Instructions
- In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it.
- Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed.
- In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.
Notes
Browning the beef in batches is crucial; overcrowding the pan will steam the meat instead of searing it, preventing the development of deep, rich flavor. Ensure you thoroughly scrape up the ‘fond’ (brown bits) from the bottom of the pot after browning the meat and sautéing the aromatics – these bits are concentrated flavor. The long simmering time is essential for transforming the stew meat into tender, melt-in-your-mouth perfection. When adding the sour cream and cream cheese, ensure they are softened and incorporate them off the heat or at a very gentle simmer to prevent curdling, yielding a smooth, luxurious sauce. Always taste and adjust seasoning with salt and pepper at the very end.
13. Baked Alaska
Part dessert, part showpiece, Baked Alaska was ice cream piled with cake and meringue topping, which was browned or flambéed quickly. The result was a theatrical hot outside, cold inside contrast.
A party showstopper once, Baked Alaska is remembered for its drama as much as for taste. To those who knew it, it’s an emblem of celebratory extravagance.
Baked Alaska
This recipe guides you through creating a classic Baked Alaska, featuring layers of various ice creams and sorbet on a chocolate wafer crumb base, encapsulated by pound cake, and then dramatically enrobed in a fluffy, torched meringue. It requires careful layering and freezing to achieve its iconic structure, culminating in a spectacular dessert that combines frozen and warm elements.
Equipment
- 1 3-quart Metal Bowl For molding the ice cream cake.
- 1 Electric Mixer Essential for whipping the meringue to stiff peaks.
- 1 Baking Sheet For transferring the assembled Baked Alaska into the oven or for torching.
- 1 Parchment Paper To line the baking sheet and prevent sticking.
- 1 Kitchen Blowtorch Optional, for browning the meringue; alternative to oven.
Ingredients
Main
- Vegetable oil for brushing
- 1 pint raspberry passion fruit or other sorbet, softened
- 1 pint vanilla ice cream softened
- 1 quart chocolate ice cream softened
- 1 cup chocolate wafer crumbs about 17 crushed wafers
- 1 loaf pound cake
- 1 cup egg whites about 6 large, at room temperature
- Pinch of cream of tartar
- 1 cup sugar
Instructions
- Make the ice cream cake: Brush a 3-quart metal bowl with vegetable oil; line with plastic wrap. Fill the bowl with scoops of the sorbet, vanilla ice cream and half of the chocolate ice cream, alternating small and large scoops to create a mosaic of colors and shapes. Place a piece of plastic wrap on top of the ice cream; press down to close the gaps between scoops and even out the surface. Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap, pressing gently. Freeze until set, about 30 minutes.
- Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs. Cut the pound cake into 1/2-inch-thick slices; completely cover the ice cream with the slices, trimming as needed (you’ll use about two-thirds of the cake). Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.
- Make the meringue: Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks.
- Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. (If necessary, let the cake stand overturned until it slips out.) Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides. Form swirly peaks in the meringue using the back of a spoon. Freeze for at least 3 more hours.
- Preheat the oven to 500 degrees. Bake the cake until the meringue peaks are golden, about 4 minutes, or brown the meringue with a blowtorch. Let the cake soften at room temperature for 5 to 10 minutes before slicing. Freeze any leftovers.
Notes
Precision in temperature control is key for Baked Alaska. Ensure your ice cream and sorbet are softened just enough for scooping and pressing, but not melted, to prevent ice crystal formation and maintain distinct layers. Thoroughly freeze each layer, especially after adding the pound cake base, to ensure the cake sets firmly and prevents any melting during the meringue application. For the meringue, use room-temperature egg whites and a clean, grease-free bowl to achieve maximum volume and stiff peaks; add sugar gradually for stability. When browning, whether with a blowtorch or oven, work quickly and watch constantly to achieve a beautifully golden, slightly caramelized exterior without melting the interior. For an enhanced experience, consider adding a thin layer of raspberry coulis or chocolate ganache between the ice cream layers for an extra burst of flavor and texture. A perfectly executed Baked Alaska is a showstopper, balancing cold, creamy interior with a warm, toasted meringue.
14. Deviled Ham Spread
The simple but delicious spread was invented using canned ham paste mixed with hot seasonings, perfect for convenience sandwiches or crackers.
It was a standard at picnics and casual gatherings, valued for ease as much as garlicky flavor. Less fashionable today, it is still in favor with those who value easy, full-flavored snacks.
These 14 dishes are not just menu entries they’re photographs of a meal moment when food was both simple and deeply significant. Each includes the background of family traditions, community, and food that brought people together.
Deviled Eggs (with Liverwurst or Deviled Ham)
This classic deviled egg recipe offers a savory twist by incorporating liverwurst or deviled ham into the creamy yolk filling. Simple to prepare, these flavorful bites are perfect as an appetizer, snack, or addition to any party platter. A quick and satisfying dish with a rich, unique flavor profile.
Equipment
- 1 Saucepan For boiling eggs
- 1 Mixing Bowl For preparing the filling
- 1 Fork For mashing yolks and mixing
- 1 Sharp Knife For halving eggs
- 1 Small spoon For filling egg whites (or piping bag for refined presentation)
Ingredients
Main
- 4 Eggs
- 1/2 can Liverwurst or Deviled Ham Spread
- 1 TBS Mayonnaise
- Salt
- Paprika
Instructions
- Gently place eggs in a saucepan and cover with cold water by at least one inch. Bring water to a rolling boil, then immediately turn off the heat, cover, and let stand for 10-12 minutes for firm yolks.
- While eggs are resting, prepare an ice bath. Once the 10-12 minutes are up, transfer the eggs immediately to the ice bath and let them cool completely for at least 5 minutes.
- Carefully peel the cooled eggs under cool running water for easier removal of the shell.
- Using a sharp knife, slice each peeled egg lengthwise and gently scoop out the cooked yolks into a small mixing bowl.
- Add the liverwurst or deviled ham spread and mayonnaise to the yolks in the bowl.
- Using a fork, thoroughly mash the ingredients together until a smooth and creamy mixture is formed.
- Season the mixture with salt to taste, mixing well.
- Carefully spoon the yolk mixture back into the hollows of the egg white halves. For a neater presentation, a piping bag can be used.
- Lightly dust the filled deviled eggs with paprika for color and a subtle smoky flavor.
- Arrange the deviled eggs on a serving platter and chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld and for optimal texture.
Notes
Achieving perfectly cooked hard-boiled eggs is crucial; boil gently to prevent green yolks and immediately transfer to an ice bath for easy peeling and to stop cooking. For the filling, mash the liverwurst or deviled ham thoroughly to ensure a smooth, uniform texture, then incorporate mayonnaise incrementally until the desired creamy consistency is reached. Always taste and adjust salt and paprika. A touch of Dijon mustard or a splash of pickle juice can add a tangy counterpoint. Ensure the eggs are thoroughly chilled before serving for optimal flavor and texture.
Although the newest food fads may come and go, the eternality of these classics guarantees that certain meals never actually go out of style. They are perpetually ready to be revisited, holding on to yesterday with every bite.
