The 1960s brought about major changes affecting culture and society. During this decade, a new era was born. At that time, life felt different for many people. People saw great changes all around them.
The food of the sixties reflected the times and new trends. For the Boomers, these particular dishes represented more than just food. They hold special meaning and ancient memories. Each dish tells a unique story of the past.
1. **Deviled Eggs**: Deviled Eggs were such a favorite dish that they were super popular throughout the 60s. At the time it was a must-have dish on every party table. They are usually made by carefully cutting the hard-boiled eggs. Mixing cream with the yolks inside or opting for mayonnaise and various spices also adds a nice flavor.
Guests loved these simple yet elegant little treats. Hipsters always seem to enjoy trying different versions. It’s also fun to add crumbled bacon or other specialty spices. Each batch is a pleasant surprise.
Recipe details: Kimchi Deviled Eggs
Cook time: Unknown Total time: 10
Level: Unknown Servings: 24
Total weight: 793.3 g Calories: 1503.8 kcal
Energy: 1503.8 kcal Protein: 81.0 g
Carbs: 15.8 g Fat: 122.0 g
Dish Tags: korean, italian, main course, lunch/dinner, Low-Carb, Low-Sodium, Sugar-Conscious, Low Potassium, Kidney-Friendly, Keto-Friendly, Vegetarian, Gluten, Wheat, Sulfites
Ingredients:
For the deviled eggs:
12 large eggs, hard boiled
1/3 cup mayonnaise
1 tablespoon gochujang, plus more to taste
For the garnish:
1/2 cup finely diced kimchi
1 bunch chives, cut into 3-inch sections or minced
1 tablespoon white or black sesame seeds
1 teaspoon Korean red chili, paprika, or cayenne (optional)
Get the recipe: Kimchi Deviled Eggs
2. **Ambrosia Salad**: A sweet and creamy salad that is served as a dessert or side dish at many tables. It puts different delicious fruits together. It also has marshmallows, coconut and light cream in it. It feels very cool and refreshing to eat.
The tropical flavors and sweetness blend well together. It seems that people of all ages really enjoy this dish. The boomer generation often associates it with special family times. It is always a must for holidays and family dinners. It makes for cherished memories of joyous gatherings.
Recipe details: Modern Ambrosia Salad
Level: Unknown Servings: 6
Total weight: 1108.5 g Calories: 958.3 kcal
Energy: 958.3 kcal Protein: 28.4 g
Carbs: 129.9 g Fat: 43.6 g
Dish Tags: american, salad, lunch/dinner, Balanced, Low-Sodium, Kidney-Friendly, Vegetarian, Pescatarian, Gluten-Free, Wheat-Free, Tree-Nuts, Sulfites
Ingredients:
3 mandarin oranges, peeled and sectioned, sections cut in half crosswise (1 cup)
1/2 fresh pineapple, cut in chunks (2 cups)
3 kiwis, peeled, quartered lengthwise and sliced crosswise (1 cup)
1 cup sweetened coconut, plus some for garnish
1 cup plain, thick Greek yogurt
1 tablespoon honey
1/2 teaspoon vanilla
Get the recipe: Modern Ambrosia Salad
3. **Meatloaf**. Meatloaf is usually a filling and very warming food. It is often an easy choice for family dinners. It is made by mixing ground meat with plenty of breadcrumbs. Eggs and different spices add flavor and keep the texture.
Boomers love the versatility of this dish. Whether you are entertaining guests or having a simple weekday meal, this dish is perfect. It made many people miss a special flavor.
Recipe details: Meatloaf
Cook time: Unknown Total time: 75
Level: Unknown Servings: 6
Total weight: 1629.0 g Calories: 2866.4 kcal
Energy: 2866.4 kcal Protein: 185.7 g
Carbs: 78.3 g Fat: 196.9 g
Dish Tags: american, main course, lunch/dinner, Low-Carb, Dairy-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free, Gluten, Wheat, Sulfites
Ingredients:
2 lb meatloaf mix (beef, pork, and veal)
1 cup cooked oatmeal
1 cup finely chopped onion
1/3 cup finely chopped fresh parsley
1/4 cup soy sauce
2 large eggs
2 teaspoons finely chopped garlic
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 cup chili sauce (ketchup-based)
Get the recipe: Meatloaf
4. **Chicken à la King**: In the 1960s, this dish had a very upscale feel to it. It brought an air of sophistication to any table at the time. The cream sauce was a mixture of butter and cream. This creamy, rich dish often brought people together.
Recipe details: Gluten-Free Chicken a la King
Cook time: Unknown Total time: 25
Level: Unknown Servings: 8
Total weight: 1739.4 g Calories: 3338.1 kcal
Energy: 3338.1 kcal Protein: 126.3 g
Carbs: 170.7 g Fat: 241.4 g
Dish Tags: american, main course, lunch/dinner, Low-Carb, Gluten-Free, Wheat-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Soy, Sulfites, FODMAP
Ingredients:
For the Velouté Sauce:
4 tablespoons unsalted butter
5 tablespoons gluten-free sweet rice flour
2 cups gluten-free chicken broth
2/3 cup heavy cream OR half and half
2 lightly beaten egg yolks
Salt to taste
For the Chicken a la King:
4 tablespoons unsalted butter OR olive oil
3 cups cooked cubed chicken
2 finely sliced green onions with tops
4-ounce jar pimentos with liquid
1 cup thawed frozen peas
1/4 cup dry sherry
3 cups Velouté sauce
1/4 teaspoon smoked paprika
Pinch cayenne pepper (optional)
2 tablespoons minced parsley (optional)
Salt and pepper to taste
6-8 slices toasted, buttered gluten-free bread
Get the recipe: Gluten-Free Chicken a la King
5. **Egg Creams**: Egg Creams is not a food, but it is an iconic drink favored by the hipsters of the 1960s. This frothy drink is a mix of milk, soda and chocolate syrup. This drink doesn’t require actual eggs. It was everyone’s favorite soda drink. Back then, hanging out at the local soda store was a special event.
Recipe details: Classic Egg Creams Recipe
Cook time: Unknown Total time: 5
Level: Unknown Servings: 1
Total weight: 260.1 g Calories: 129.9 kcal
Energy: 129.9 kcal Protein: 1.4 g
Carbs: 28.8 g Fat: 1.4 g
Dish Tags: american, drinks, lunch/dinner, Low-Fat, Low-Sodium, Low Potassium, Kidney-Friendly, Vegetarian, Pescatarian, Gluten-Free
Ingredients:
2 tablespoons Fox’s U-Bet chocolate syrup
1 1/2 ounces whole milk
3/4 cup seltzer
Get the recipe: Classic Egg Creams Recipe
6. **Pigs in a Blanket**: Few hors d’oeuvres are as beloved as the pig in a blanket. Small sausages wrapped in pastry were a hit at parties in the 1960s. They were easy to create and much easier to devour.
The Boomer age remembers blanket pigs as a must-have party snack. They are popular everywhere since they are easy to create and popular.
Recipe details: Pigs in a Blanket
Level: Unknown Servings: 54
Total weight: 1565.3 g Calories: 5794.1 kcal
Energy: 5794.1 kcal Protein: 156.5 g
Carbs: 264.0 g Fat: 455.0 g
Dish Tags: american, starter, lunch/dinner, Low-Carb, Sugar-Conscious, Low Potassium, Kidney-Friendly, Keto-Friendly, Peanut-Free, Sulfites
Ingredients:
2 pounds (about 60) mini hot dogs
Cheddar cheese, cut into small pieces, optional
Caramelized Onions for Pigs in a Blanket , optional
1 large egg
All-purpose flour, for work surface
1 box (17 ½ ounces) frozen puff pastry, thawed
Poppy, sesame, or mustard seeds, optional
Mustard, for serving
Ketchup, for serving
Get the recipe: Pigs in a Blanket
The 1960s was also a time of new food ideas and cultural revolution. The food of the era reflects this nicely. For the Boomers, these dishes were not only delicious, but also memorable. They recalled the relationships and delights exchanged during mealtimes. Looking back on these delicacies is like finding a time capsule of flavors.
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