The 1960s were a fascinating time, marked by bold fashion choices, cultural shifts, and big changes in how Americans lived especially in the kitchen. If you’ve ever wondered what family dinners looked like back then, you’re in for something nostalgic. This was the era when home cooking began to blend long-standing traditions with modern conveniences. New machines came along, and instantly dinner might be a bit quicker, a bit simpler, but still lovingly prepared.
Imagine a standard 1960s kitchen. You might have avocado green appliances, linoleum, or maybe some shag carpeting over spilling into the dining area from it. And in the distance, perhaps the quiet hum of a microwave a revolutionary appliance that desecrated living rooms beginning in 1967. The start of a revolution: food that once took hours to prepare now could be prepared in minutes. But in spite of all the increasing romance with convenience, kitchens continued seemingly on the same solid beat of baking familiar, favorite recipes, and home-cooked comfort.
The housewife was probably the boss of dinner, equipped with recipe cards, canned vegetables, and determination to serve up a good meal to her family. And then there was an explosion of inspiration: in 1961 Julia Child published Mastering the Art of French Cooking, and before long, French cooking techniques and dishes entered into the vocabulary of American cuisine. The outcome? A blend of down-to-earth practicality and gastronomic curiosity that described an entire generation of home cooking.
1. Meatloaf
A total classic, meatloaf was one of those fuss-free dinner dishes that would feed an entire family for a meal without a financial strain. Constructed out of ground beef, breadcrumbs, eggs, and spices, it was placed in the oven in that distinctive loaf shape and served up with mashed potatoes and gravy the ultimate comfort food combinations.
Mom's Turkey Meatloaf
This easy recipe guides you through making a flavorful turkey meatloaf featuring oats for moisture, vegetables, and a simple tomato sauce topping. It's baked until done and rested before slicing.
Equipment
- 1 Small Mixing Bowl For soaking oats
- 1 Large Mixing Bowl For combining ingredients
- 1 9x13 inch Baking Dish For baking the meatloaf
- 1 Cutting Board For prepping vegetables
- 1 Instant-Read Thermometer To check internal temperature for doneness
Ingredients
Main
- 3/4 cup quick-cooking oats
- 1/2 cup skim milk
- 1 medium onion peeled
- 2 pounds ground turkey breast
- 1/2 cup chopped red bell pepper
- 2 eggs beaten
- 2 teaspoons Worcestershire sauce
- 1/4 cup ketchup
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 8-ounce can tomato sauce
Instructions
- Preheat the oven to 350 degrees F.
- In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl, combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
- Transfer the mixture to a 9-by-13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
- Remove from the oven and let rest for 10 to 15 minutes before slicing.
Notes
1. Avoid overmixing the meatloaf mixture. Overworking the turkey can result in a tough texture. Mix just until combined. 2. Ensure the internal temperature reaches 160°F (71°C) for safe consumption. Insert the thermometer into the thickest part of the loaf. 3. Resting the meatloaf for 10-15 minutes after baking is crucial. This allows the juices to redistribute, resulting in a moister loaf and easier slicing. 4. For an extra caramelized top, consider brushing the tomato sauce glaze over the loaf about 15-20 minutes before it finishes baking.
It was also infinitely flexible. There were some home cooks who added onions or green peppers to it. Others used tomato sauce or ketchup as a sweet, tangy topping. Extending it with oats or crushed crackers reduced its cost, and the leftovers? Even better the second day.
2. Chicken a la King
Chicken Spaghetti
With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat.
Equipment
- 1 Large Pot For boiling chicken and pasta
- 1 Casserole pan For baking the assembled dish
- 1 Knife For cutting chicken and vegetables
- 1 Cutting Board
Ingredients
Main
- 1 whole raw chicken cut into 8 pieces
- 1 pound thin spaghetti broken into 2-inch pieces
- 2 1/2 cups shredded sharp Cheddar
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced red bell pepper
- 1 teaspoon seasoned salt
- 1/8 to 1/4 teaspoon cayenne pepper
- Two 10 3/4-ounce cans cream of mushroom soup
- 1 medium onion finely diced
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
- Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
- Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
- Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).
Notes
Cooking the spaghetti directly in the chicken cooking broth is key to infusing maximum flavor into the pasta itself. Ensure the broth is well-seasoned. Using a mix of light and dark meat provides better texture and depth of flavor compared to using just one type. Shredding the chicken while still warm makes it easier. Don't overcook the spaghetti before combining, as it will continue to cook slightly in the casserole. This dish is excellent for making ahead; freeze portions before baking for easy future meals. Consider sautéing the onions and bell peppers lightly before adding to soften them and deepen their flavor.
Rich, creamy, and just a little bit fancy, Chicken a la King brought the sheen of high style to weeknight supper. Chicken slices were cooked in rich sauce with peas and pimentos over toast points or puff pastry cups.
The dish was high-end in its beginnings but came into vogue in the 1960s as something you’d prepare with canned soup and leftovers. It was so fancy and yet so easy to make and it smelled and tasted like something you’d have paid for at a restaurant, except you never had to get up to go get it.
3. Tuna Casserole
If one meal was frugal comfort in name alone, then it was tuna casserole. Egg noodles, canned tuna, cream of mushroom soup, and a crunchy topping of crushed potato chips or breadcrumbs shared this meal as a staple on the family dinner table.
Renaissance of Tuna Casserole
This recipe updates classic tuna casserole using fettuccine, quality tuna, sun-dried tomatoes, wine, and cream for a quick, flavorful, and sophisticated pasta dish ready in under 30 minutes. It's an easy weeknight meal that elevates simple ingredients.
Equipment
- 1 Large Pot For cooking pasta
- 1 Deep Skillet For preparing the sauce
- 1 Knife For chopping vegetables
- 1 Cutting Board For preparing ingredients
- 1 Colander For draining pasta
Ingredients
Main
- Salt
- 1 pound fettuccine
- 3 tablespoons extra-virgin olive oil 3 turns of the pan
- 4 cloves garlic finely chopped
- 1 small onion chopped
- 2 6-ounce cans Italian tuna in water or oil, drained
- 1/2 cup tender sun-dried tomatoes thinly sliced, available in small pouches in produce department
- 1/2 cup dry white wine a couple of turns of the pan
- 1/2 cup heavy cream a couple of turns of the pan
- Black pepper
- 1/2 cup frozen peas a couple of handfuls
- Couple handfuls grated Parmigiano-Reggiano
- 1 cup fresh basil about 20 leaves, shredded
Instructions
- Place pasta water on to boil. Salt water then add pasta and cook to al dente.
- While pasta cooks, heat a deep skillet over medium heat with extra-virgin olive oil. Saute garlic and onions until tender, 4 to 5 minutes. Add tuna and sun-dried tomatoes and stir to heat through, another 1 to 2 minutes. Add wine and cook it down a minute then add cream and season sauce with salt and pepper. Toss hot pasta and peas with sauce and cheese. Serve on dinner plates and top with shredded basil.
Notes
Ensure the pasta water is generously salted, tasting like the sea, which seasons the pasta from within. Cook the fettuccine strictly to al dente as it will continue to cook slightly when tossed with the hot sauce. Using high-quality Italian tuna, especially packed in olive oil, will significantly elevate the flavor of the dish. Drain oil-packed tuna lightly, leaving a little oil for richness if desired. When adding the wine, allow it to bubble and reduce for a full minute to cook off the alcohol and concentrate its flavor before adding the cream. Toss the pasta and peas quickly into the finished sauce right off the heat to prevent the peas from overcooking and to ensure the sauce coats the pasta beautifully.
It was inexpensive, quick, and a pleaser for kids and adults alike. By the late ’50s, roughly 80% of American families were eating canned tuna every week, and this casserole was an easy way to get it on the table. It wasn’t fancy, but it satisfied bellies and warmed hearts the perfect working-class favorite.
4. Pot Roast
Chicken Pot Pie
This classic chicken pot pie recipe involves roasting chicken, creating a rich, creamy vegetable filling, and topping it with a flaky homemade pastry crust. Baked in individual bowls, it offers comforting flavor and texture, perfect for a hearty meal.
Equipment
- 2 Baking Sheet One for roasting chicken, one for baking pot pies
- 1 Large Pot or Dutch Oven For cooking the filling
- 1 Food Processor For making the pastry dough
- 4 Ovenproof Bowls Individual serving dishes for baking
- 1 Rolling Pin For rolling out the pastry
Ingredients
Main
- 3 whole 6 split chicken breasts, bone-in, skin-on
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons 1 1/2 sticks unsalted butter
- 2 cups yellow onions chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots blanched for 2 minutes
- 1 10-ounce package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water for egg wash
- Flaked sea salt and cracked black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Notes
1. Roasting the chicken on the bone with skin adds significant depth of flavor to the meat before cubing. Don't skip this step or use pre-cooked chicken if possible.
2. Ensure your roux (butter and flour mixture) cooks for at least 2 minutes on low heat to eliminate the raw flour taste before adding the stock.
3. Don't overwork the pastry dough in the food processor; pulse just until it comes together. Overworking leads to tough pastry.
4. Resting the dough in the refrigerator is crucial for gluten relaxation, making it easier to roll and resulting in a flakier crust.
5. Making slits in the top crust allows steam to escape, preventing the pie from exploding and ensuring even cooking of the filling.
2. Ensure your roux (butter and flour mixture) cooks for at least 2 minutes on low heat to eliminate the raw flour taste before adding the stock.
3. Don't overwork the pastry dough in the food processor; pulse just until it comes together. Overworking leads to tough pastry.
4. Resting the dough in the refrigerator is crucial for gluten relaxation, making it easier to roll and resulting in a flakier crust.
5. Making slits in the top crust allows steam to escape, preventing the pie from exploding and ensuring even cooking of the filling.
Pot roast was Sunday dinner regular slow-cooked, thick, and packed with deep flavor. With a large piece of beef, carrots, onions, and potatoes all simmering together in one pot for hours, it filled the kitchen with amazing smells that everyone eagerly awaited dinnertime.
Even the lower-quality pieces of meat puffed up eventually, and the roast juices were spooned over them all, usually served with a piece of crusty bread on the side to clean it out. It was satisfying, plain, and filling.
5. Swedish Meatballs
Swedish Meatballs
This recipe guides you through creating classic Swedish Meatballs with a rich, creamy gravy. It involves preparing a seasoned meat mixture, portioning and browning the meatballs, then finishing them in the oven while you prepare a flavorful roux-based sauce in the same pan. The dish yields tender meatballs perfect for a comforting meal.
Equipment
- 1 Stand Mixer With paddle attachment
- 1 12-inch Straight-Sided Saute Pan For browning meatballs and making gravy
- 1 Kitchen Scale For precise 1-ounce portions
- 1 Sheet Pan For shaping and holding meatballs
- 1 Whisk For gravy
Ingredients
Main
- 2 slices fresh white bread
- 1/4 cup milk
- 3 tablespoons clarified butter divided
- 1/2 cup finely chopped onion
- A pinch plus 1 teaspoon kosher salt
- 3/4 pound ground chuck
- 3/4 pound ground pork
- 2 large egg yolks
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1/4 cup heavy cream
Instructions
- Preheat oven to 200 degrees F.
- Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
- In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
- In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
- Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
- Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
- Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
Notes
For perfectly tender meatballs, avoid overmixing the meatball mixture; beat just until combined to prevent a tough texture. Chilling the mixture for 30 minutes before shaping will make handling much easier. Ensure your sauté pan is adequately hot to achieve a golden-brown crust on the meatballs, which locks in flavor, but avoid overcrowding the pan to maintain temperature. The clarified butter is excellent for browning without burning. When making the gravy, gradually whisk in the beef stock to ensure a smooth, lump-free consistency, and allow it to simmer gently to thicken to your desired richness. Serve these classic meatballs with mashed potatoes and lingonberry jam for an authentic Swedish experience.
Between appetizer and dinner, Swedish meatballs were a favorite of the 1960s. Sausages made from ground beef and pork were typically used, formed into small balls, and simmered in a thick gravy (breviated by using cream of mushroom soup).
They were toothpicked onto egg noodles or placed on top of them at potlucks. Either way, they were comforting, bland, and savory. There was a hand-scrawled recipe for them to be found in virtually every home with its own little variation.
6. Fried Chicken
Fried chicken cooked at home was the ultimate comfort food. Crisp on the outside, moist on the inside, it was the sort of food that had everyone clamoring to the dinner table.
Yes, it took patience and elbow grease you had to season it just so and fry it to a golden brown perfection but it was always worth the trouble. Fried chicken was served up at family gatherings and weekend evenings with regular frequency, proof that some dishes are worth going to a little trouble for.
7. Beef Stroganoff
Beef stroganoff was one of the early dishes that made home cooking a little bit cosmopolitan. With slices of beef so tender, with onions, mushrooms, and tangy sour cream sauce, it added a touch of Continental elegance to the plate.
Beef Stroganoff
This recipe delivers a classic Beef Stroganoff, featuring tender beef stew meat simmered with mushrooms, onions, and a savory beef stock base. Finished with sour cream and cream cheese for a rich, creamy texture, it's served over buttered extra-wide egg noodles, offering a comforting and flavorful meal with minimal fuss.
Equipment
- 1 Dutch Oven or Large, Heavy Pot Essential for browning meat and long simmering.
- 1 Large Pot For cooking egg noodles.
- 1 Wooden Spoon For stirring and scraping up 'fond' (browned bits) from the pot.
- 1 Colander For draining cooked noodles.
- 1 Serving dish For presenting the finished dish.
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
To achieve perfectly tender beef and a rich sauce, browning the meat in batches is crucial; overcrowding the pan will steam rather than sear. Ensure you scrape up all the 'fond' from the bottom of the pot after browning and sautéing aromatics, as this caramelization is key to developing deep flavor. When incorporating the sour cream and cream cheese, remove the pot from direct high heat to prevent curdling, and stir gently until fully integrated. Adding fresh thyme towards the end preserves its aromatic oils. Always taste and adjust seasoning with salt and pepper before serving.
Served over egg noodles, it was creamy but not fat and easy enough to make on a weeknight. It’s no wonder it hung around so long as a favorite.
By the mid-60s, American households were embracing creativity in the kitchen while remaining practical. The second wave of dishes followed the same theme thrifty, crowd-pleasing, and ever-worth-remembering.
8. Pork Chops
Flexible and flavorful, pork chops were a mainstay. Pan-fried, oven-roasted, or grilled on the backyard grill, they provided home cooks with an old-reliable source of protein.
Parmesan-Crusted Pork Chops
This recipe guides you through preparing succulent, pan-fried pork chops coated in a crispy Parmesan and breadcrumb crust. It involves setting up a simple breading station, pan-frying the chops to a golden-brown finish, and serving them with fresh lemon wedges for a bright, flavorful meal that's both easy and delicious.
Equipment
- 1 Large Skillet
- 3 Shallow Dishes (e.g., pie plates) For the breading station
- 1 Whisk
- 1 Instant-Read Meat Thermometer Essential for safe internal temperature
- 1 Tongs For handling chops
Ingredients
Main
- 2 large eggs
- 1 cup dried Italian-style bread crumbs
- 3/4 cups freshly grated Parmesan
- 4 1/2 to 3/4-inch thick center-cut pork loin chops (each about 10 to 12 ounces)
- Salt and freshly ground black pepper
- 6 tablespoons olive oil
- Lemon wedges for serving
Instructions
- Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
- Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.
Notes
Achieving a beautifully crisp crust on your Parmesan-crusted pork chops hinges on a few key factors. First, ensure your breading station is well-organized, and pat the breadcrumbs firmly onto the chops for maximum adhesion; this prevents them from falling off during cooking. When pan-frying, do not overcrowd the skillet, as this will drop the oil temperature and lead to steaming rather than browning. Cook in batches if necessary. Most importantly, use an instant-read thermometer to check the internal temperature, aiming for 145°F (63°C) in the thickest part. Remove the chops from heat and allow them to rest for 5 minutes; this carry-over cooking will bring them to a perfect juicy finish, preventing dryness. The lemon wedges are crucial for cutting through the richness and brightening the flavors.
Served with applesauce (for sweet-and-savory bliss) or green beans and mashed potatoes, pork chops were easy to fix and difficult to botch.
9. Jell-O Salad
Jell-O salads were the wobbly, rainbow-colored jewels of most 1960s dinners. Prepared with flavored gelatin and sometimes blended with fruit, nuts, marshmallows, or even shredded vegetables, these salads were both side dish and dessert.
Raspberry Jell-O Salad
This Raspberry Jell-O Salad features a buttery graham cracker crust, a vibrant raspberry gelatin layer with frozen berries, and a creamy, tangy whipped cream cheese topping. It's a refreshing and colorful dessert, perfect for gatherings, offering a delightful balance of sweet and tart flavors with varied textures.
Equipment
- 1 9x13 inch Baking Dish
- 2 Large Mixing Bowls One for gelatin, one for cream cheese mixture.
- 1 Saucepan For boiling water to dissolve gelatin.
- 1 Electric mixer or whisk For whipping cream cheese and heavy cream.
- 1 Measuring Cups/Spoons
Ingredients
Main
- 1 6- oz. package raspberry powdered gelatin
- 2 10- oz. bags frozen raspberries
- 2 Tbsp. fresh lemon juice
- 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt divided
- 3 graham cracker sheets
- 2 Tbsp. unsalted butter
- 3 Tbsp. sugar divided
- 4 oz. cream cheese room temperature
- 1 cup chilled heavy cream
Instructions
- Crush graham cracker sheets finely, then combine with melted unsalted butter, 1 tablespoon of sugar, and 1/4 teaspoon of kosher salt.
- Press the graham cracker mixture evenly into the bottom of a 9x13-inch baking dish; chill the crust while preparing the other layers.
- In a large bowl, whisk the raspberry powdered gelatin with 2 cups of boiling water until the gelatin is completely dissolved.
- Stir in the two bags of frozen raspberries, fresh lemon juice, and the remaining 1 teaspoon of kosher salt until well combined and the raspberries are partially thawed.
- Pour the raspberry gelatin mixture over the chilled graham cracker crust in the baking dish and refrigerate for at least 2-3 hours, or until fully set.
- In a separate large mixing bowl, beat the room temperature cream cheese with the remaining 2 tablespoons of sugar until smooth and creamy.
- In a chilled bowl, whip the cold heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined, creating a light and airy topping.
- Carefully spread the cream cheese topping evenly over the set raspberry gelatin layer.
- Chill the assembled salad for at least 1 additional hour before serving to allow the topping to set firmly.
Notes
For a perfectly smooth cream cheese topping, ensure your cream cheese is at room temperature before whipping. Chill your heavy cream and mixing bowl for at least 15 minutes prior to whipping for maximum volume and stability. When preparing the gelatin, make sure it is fully dissolved before adding the frozen raspberries, as they will help cool and set the mixture quickly. Allow adequate chilling time between layers to prevent bleeding and ensure clean presentation. A slight pinch of salt in the cream cheese mixture enhances the sweetness and balances the tartness of the raspberries.
One of the more popular variations Cherry Pineapple Salad combined cherry Jell-O, pineapple crushed, and whipped topping for a light, fluffy finish. It may sound odd today, but it was a festive, fun dish back in the day.
10. Fondue
Dinner all by itself, fondue was an experience. Melt a pot of cheese and have together, dipping bread, vegetables, or apples and turning dinner into an interactive, social experience.
Cheese Fondue
This recipe guides you through creating a classic, smooth cheese fondue using Swiss and Gruyère cheeses, enriched with white wine, lemon juice, and a hint of cherry brandy. Perfect for a cozy gathering, it's designed for gradual melting to ensure a perfect texture, served with an array of traditional and creative dippers.
Equipment
- 1 Ceramic Fondue Pot Essential for maintaining consistent heat and traditional presentation.
- 1 Small Mixing Bowl
- 1 Heavy-bottomed saucepan For heating wine and initially melting cheese.
- 1 Whisk or Wooden Spoon For constant stirring to ensure a smooth, lump-free fondue.
- 6 Fondue Forks or Wooden Skewers For dipping and serving.
Ingredients
Main
- 1/2 pound imported Swiss cheese shredded
- 1/2 pound Gruyere cheese shredded
- 2 tablespoons cornstarch
- 1 garlic clove peeled
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon cherry brandy such as kirsch
- 1/2 teaspoon dry mustard
- Pinch nutmeg
- Assorted dippers
Instructions
- In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
- Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
- Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!
Notes
The key to a silky-smooth fondue is patience and constant stirring. Gradually adding the cornstarch-coated cheese to the simmering wine, rather than dumping it all at once, prevents clumping and ensures emulsification. The acidity from the lemon juice and wine is crucial; it helps keep the cheese from becoming stringy or separating. For enhanced flavor, warm the cherry brandy gently before adding it. Consider using a blend of quality cheeses—beyond just Swiss and Gruyère—like Emmentaler or even a touch of Appenzeller for more complexity. Ensure your dippers are bite-sized and can withstand a good dip; stale bread is ideal as it holds up better. For presentation, a warmed fondue pot on a low flame is essential to keep the fondue at the perfect consistency throughout the meal.
It was particularly delightful for parties and informal entertaining, and it provided hosts with a choice to serve guests without needing to be in the kitchen all evening. Fondue was warm, communal, and fashionably elegant.
11. Chipped Beef on Toast (S.O.S.)
Chipped Beef on Toast
This recipe crafts a classic Chipped Beef on Toast, featuring a rich, velvety cream sauce infused with garlic, rosemary, and shallots. The sauce, thickened with a golden roux and strained for smoothness, is combined with chipped beef and served generously over toasted sourdough, finished with parsley and paprika. It's a comforting, hearty dish.
Equipment
- 1 Large Saucepan
- 1 Small Saucepan
- 1 Whisk
- 1 Fine-Mesh Strainer
- 1 Chef's Knife and Cutting Board
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
The roux is fundamental; cook it to a light golden brown for a rich, nutty foundation without burning. Straining the sauce ensures a velvety smooth texture, free of herb and shallot bits, which elevates the dish's presentation and mouthfeel. Be mindful of the chipped beef's inherent saltiness and adjust seasoning accordingly at the final stage. For added depth, consider a splash of dry white wine or sherry when sautéing the aromatics. A pinch of freshly grated nutmeg can also complement the cream sauce beautifully. Ensure your sourdough toast is robustly toasted to prevent it from becoming soggy under the rich sauce. Garnish generously with fresh parsley and vibrant paprika for both flavor and visual appeal.
Apparently so christened from its military nickname, “S.O.S.,”, this breakfast consisted of serving chipped beef creamed on toast. It was simple, filling, and constructed from pantry staples , shelf-stable dried meat, milk, and flour.
It became particularly popular with working-class households for breakfast or supper, and soon ready-to-make varieties appeared in supermarkets to give the convenience a further boost.
12. Spam and Eggs
Spam was ubiquitous in the 1960s , a third of all American households had it. Served with scrambled eggs, it comprised a salty, satisfying, and ultra-quick meal.
Spam Musubi
Spam Musubi is a beloved Hawaiian snack featuring pan-fried slices of Spam glazed in a savory-sweet soy sauce mixture, nestled atop a block of seasoned sushi rice, and wrapped with a strip of nori seaweed. It's a delightful blend of textures and umami flavors, perfect as a portable snack or appetizer, combining classic comfort with a unique island twist.
Equipment
- 1 Frying Pan
- 1 Small Saucepan
- 1 Musubi Maker (or a cleaned Spam can as an alternative)
- 1 Sharp Knife
- 1 Cutting Board
Ingredients
Main
- 5 cups cooked sushi rice room temperature
- 5 sheets nori cut in half lengthwise
- 1 12 oz. can Spam
- 6 tbsp soy sauce
- 4 tbsp mirin
- 4 tbsp sugar
- Furikake to taste
Instructions
- Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels. In another pan, combine soy sauce, mirin and sugar. Bring to a boil over medium-high heat, then reduce to low. Add Spam slices, coating them in the mixture. When mixture has thickened, remove Spam from pan.
- Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker (see Note), and place on lower third of nori. Fill musubi maker with rice and press flat until the rice is 3/4-inch high. Sprinkle rice with furikake. Top with slice of Spam. Remove musubi maker and keep in a bowl of warm water to keep it clean and moist.
- Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.
Notes
For perfectly formed musubi, ensure your sushi rice is seasoned correctly and at room temperature – too hot, and it will be difficult to handle; too cold, and it will be stiff. When frying Spam, aim for a beautiful golden-brown crispness on the edges, which provides a pleasing textural contrast. The sauce should be reduced until it's just thick enough to cling to the Spam, not a glaze so thick it becomes candy-like. Keep your musubi maker lightly moistened and clean between each use to prevent rice from sticking, ensuring a smooth release and consistent shape. Consider adding a thin slice of tamagoyaki (Japanese omelet) or a sliver of avocado for extra flavor and richness.
It was inexpensive, shelf-stable, and boasted an unexpectedly devoted following. Spam even penetrated pop culture in Monty Python, solidifying its bizarre but widely beloved position in culinary history.
13. Goulash (American-Style)
Goulash American Style My Way
This recipe presents a comforting American-style goulash featuring ground beef, pasta shells, and a savory tomato-based sauce. Seasoned with classic spices and Worcestershire, it's finished with cheddar cheese for a hearty, family-friendly meal. Quick to prepare, it delivers satisfying flavors perfect for a weeknight dinner.
Equipment
- 1 Large Pot or Dutch Oven
- 1 Wooden Spoon or Spatula
- 1 Chef's knife
- 1 Cutting Board
- 1 Cheese Grater (optional, if using block cheese)
Ingredients
Main
- 1 1/4 lbs ground beef I got Amana Angus, can't say it's all that different but didn't have to drain grease off
- 1/2 medium onion cut up
- 2 1/2 cups uncooked creamette medium pasta shells
- 1 6 ounce can tomato paste
- 1 14 1/2 ounce can diced tomatoes
- 1/2 teaspoon Lawry's Seasoned Salt
- 1/4 teaspoon schilling seasoned pepper
- 1/2 teaspoon dried parsley
- 1/2 teaspoon Worcestershire sauce
- 1/2-3/4 cup grated cheddar cheese
- tomato paste can of water plus about 1/2 can more
Instructions
- Brown the ground beef and diced onion in a large pot or Dutch oven over medium-high heat, breaking up the beef until no pink remains. Drain any excess fat if necessary.
- Stir in the tomato paste, diced tomatoes, Lawry's Seasoned Salt, Schilling seasoned pepper, dried parsley, and Worcestershire sauce.
- Add approximately 3.5 cups of water (using the empty tomato paste can as a measure: one full can plus about half a can more) to the pot. Bring the mixture to a gentle simmer.
- Stir in the uncooked medium pasta shells.
- Reduce the heat to medium-low, cover the pot, and simmer for about 15-20 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.
- Once the pasta is cooked and the sauce has thickened to your desired consistency, remove the pot from the heat.
- Stir in the grated cheddar cheese until it is fully melted and smoothly incorporated into the goulash.
- Taste the goulash and adjust any seasonings as needed.
- Serve hot and enjoy.
Notes
Achieving a good sear on the ground beef before adding liquids is crucial for depth of flavor; even lean beef benefits from initial browning. If using higher fat content, drain excess grease for a cleaner finish. The water quantity might need slight adjustment depending on your desired sauce consistency and how much liquid the pasta absorbs – aim for a hearty, thick sauce. Freshly grated cheddar melts better and has superior flavor to pre-shredded; stir it in off the heat for the creamiest result. For optimal flavor, allowing the goulash to simmer a bit longer after the pasta is cooked (if time allows) will deepen the overall taste.
American goulash, to distinguish it from the Hungarian version, was one-pot combination of ground beef, elbow macaroni, tomatoes, and sometimes cheese or onions.
Versions sometimes added additional hot dogs or whatever was available. It was inexpensive, simple, and went a long way to feed many. It was not elegant, but was always welcome.
14. Macaroni and Cheese
Mac and cheese was a favorite with families first, but the 1960s made it the ultimate children’s supper. In the middle of the decade, Kraft was selling more than 50 million boxes per year.
Family versions were richer and were topped with crunchy golden-brown crusts, but the boxed version guaranteed dinner in minutes. It was hot, creamy, and infinitely versatile a bad-taste never-failing meal.
Homemade Macaroni and Cheese
This recipe delivers a classic, comforting homemade macaroni and cheese. Tender macaroni is coated in a rich, creamy, extra sharp cheddar cheese sauce, then baked to a golden, bubbly perfection. It's a simple yet satisfying dish perfect for a family meal.
Equipment
- 1 Large Pot For cooking pasta
- 1 Saucepan For making cheese sauce
- 1 Cheese Grater For block cheddar
- 1 Whisk For smooth sauce
- 1 Baking Dish Oven-safe
Ingredients
Main
- 1 box Macaroni Noodles 16 Oz Box
- 1 block Extra Sharp Cheddar Cheese 16 Oz Size
- 1 cup Shredded Cheddar Cheese
- 1 teaspoon Black Pepper
- 2 Tablespoons Butter Cubed
- 1 Tablespoon Minced Garlic Or To Taste
- 1 cup 2% Milk
- ½ cups Sliced Tomatoes optional
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the macaroni noodles according to package directions until al dente. Drain well and set aside.
- While the pasta cooks, grate the 16 oz block of extra sharp cheddar cheese.
- In a large saucepan, melt the 2 tablespoons of cubed butter over medium-low heat.
- Add the minced garlic and cook for about 1 minute until fragrant, being careful not to brown it.
- Gradually whisk in the 1 cup of 2% milk into the saucepan, warming gently.
- Slowly add the grated block cheddar cheese to the milk mixture, stirring continuously with a whisk until the cheese is completely melted and the sauce is smooth. Season with 1 teaspoon of black pepper.
- Add the drained macaroni noodles to the cheese sauce and stir until all the pasta is evenly coated.
- Transfer the macaroni and cheese mixture into a suitable baking dish.
- Top with the 1 cup of shredded cheddar cheese and, if using, the sliced tomatoes. Bake for 20-25 minutes, or until bubbly and the top is golden brown.
Notes
For the smoothest cheese sauce, always grate your own block cheese; pre-shredded often contains anti-caking agents that can make the sauce grainy. To prevent the cheese sauce from breaking or becoming oily, melt the cheese slowly over low heat, stirring constantly, and avoid boiling the milk mixture. A touch of Dijon mustard or a pinch of dry mustard powder can significantly enhance the cheese flavor without being detectable. Ensure your pasta is cooked al dente, as it will continue to cook slightly when baked, preventing it from becoming mushy. For extra richness, consider swapping 2% milk for whole milk or even a blend of milk and cream.
