The 1960s were a time of radical change from ostentatious fashion statements to audacious hairstyles, and, yes, even the kitchen experienced its own quiet revolution. Families started embracing convenience without letting go of the comfort and familiarity of home-cooked food. It was a time that combined tradition with innovation, revolutionizing the way people prepared and consumed food. While some meals hinged on tested and proven methods passed down over generations, others tested new ingredients and techniques, commenting on the period’s penchant for novelty. For people who came of age during this time, the family dinner was more than just sustenance; it was a ritual that embodied togetherness, innovation, and adaptability in the kitchen.
Picture entering a standard 1960s kitchen: avocado green appliances humming in the distance, shag carpet on the floor, and maybe a brand-new microwave softly buzzing as it heated up a quick dinner. With its introduction in 1967, the microwave revolutionized the way families prepared meals, completing tasks more quickly and simply while quietly transforming how families had dinner on the menu. Still, even with the new technology, the centerpiece of the meal still tended to be the same rich, flavorful food meant to feed a family and unite people. Convenience was rising to power, but comfort food was the true queen of the 1960s dinner table.
Families depended on simple yet satisfying recipes before convenience foods completely dominated, drawing upon whatever was fresh and available seasonally, leftover food, or staples. Casseroles, meatloaf, and gelatin salads were staples in the home, providing both utility and imagination. The dishes embodied the era’s spirit, marrying economy to cookery, and encapsulated the decade’s social and technological changes. Now, these recipes are not only meals; they are cultural icons, bringing back nostalgia, recollections of family, and a snapshot into a generation of kitchen culture. Let’s take a look at ten classic 1960s dinners that are still unforgettable.
1. Meatloaf
Meatloaf was the ultimate representation of American family dinners in the 1960s, signifying both comfort and versatility. Every family knew a secret combination of seasonings, sauces, and toppings, making it very versatile. Ground beef blended with breadcrumbs, eggs, and savory herbs was the foundation, but additional ingredients differed based on taste and budget. Traditional dinner staples like mashed potatoes and gravy paired well with meatloaf, giving it a comforting centerpiece that families enjoyed gathering around the dinner table. The preparation of meatloaf was simple but flexible, with possibilities ranging from spicy ketchup-based glazes to bacon wrapping and added spices. The rich flavor and hearty texture of the dish presented it as a nostalgic favorite, often served during colder weather or Sunday lunch.
- Totally emblematic of 1960s American family night dinners
- Surprisingly flexible with secret seasonings, sauces, and toppings
- Ground beef, breadcrumbs, eggs, and herbs base
- Topped traditionally with mashed potatoes and gravy
- Preparation allows for creative glazes, bacon, or spices
- Comforting texture and rich taste
- Budget-friendly option for big families
Nutritionally, meatloaf was a powerful protein and energy source. A standard six-person recipe weighed approximately 1629 grams and contained 2866 kcal, 185.7 grams of protein, 78.3 grams of carbohydrates, and 196.9 grams of fat. Ingredients comprised a mix of beef, pork, and veal, oatmeal, onions, parsley, garlic, thyme, eggs, soy sauce, and a chili sauce glaze.
Easy but versatile, meatloaf reflected the down-to-earth, straightforward, and communal nature of the 1960s family meal. Its versatility enabled families to turn modest ingredients into a nourishing and satisfying meal, rendering it both a nutritional and cultural staple among generations.
Best Meatloaf
Equipment
- 1 skillet
- 1 Large Mixing Bowl
- 1 Loaf Pan 5×9-inch
- 1 Small Mixing Bowl For glaze
- 1 Meat Thermometer Essential for food safety and perfect doneness
Ingredients
Main
- 1 tablespoon butter
- ¼ cup minced onion
- 2 cloves garlic minced
- 1 ½ teaspoons salt
- 1 ½ teaspoons freshly ground black pepper
- 2 pounds extra-lean ground beef
- 3 slices bread toasted and crumbled
- 7 buttery round crackers crushed
- 1 egg lightly beaten
- 3 ½ tablespoons sour cream
- 1 ½ tablespoons Worcestershire sauce
- 1 15 ounce can tomato sauce, divided
- ¼ cup milk or as needed (Optional)
- 3 tablespoons ketchup
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Gather all ingredients. Dotdash Meredith Food Studios
- Melt butter in a skillet over medium heat, and cook onion and garlic until onion is soft and translucent, about 5 minutes. Remove from heat, and season with salt and pepper. Dotdash Meredith Food Studios
- Combine onion and garlic mixture, beef, crumbled bread, crushed crackers, egg, sour cream, Worcestershire sauce, and 1/2 can tomato sauce in a large bowl. Mix until well combined. Gradually stir in milk, 1 teaspoon at a time, until mixture is moist, but not soggy. Dotdash Meredith Food Studios
- Transfer the mixture to a 5×9-inch loaf pan. Bake uncovered in the preheated oven for 40 minutes. Increase oven temperature to 400 degrees F (200 degrees C). Continue baking 15 minutes, to an internal temperature of 160 degrees F (70 degrees C). Dotdash Meredith Food Studios
- Mix the remaining tomato sauce and ketchup in a small bowl. Pour over the top of the meatloaf, and continue baking for 10 minutes. Dotdash Meredith Food Studios
- Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
2. Tuna Casserole
Tuna Casserole was identified with convenience, ingenuity, and thrift. Prepared with canned tuna, cream-based soup, and noodles, it could be cooked promptly while still being warm and comforting. Families topped it with cheese or breadcrumbs, providing texture and flavor without making it more complicated. It neatly reflected the time’s emphasis on ease and convenience but still being good enough for a crowd. The casserole was a weeknight savior, providing a satisfying and inexpensive meal that could stretch leftovers or store-bought ingredients into a filling dinner. Its rich, comforting taste captured the creativity of homemakers and the increasing presence of convenience foods in everyday life.
- Convenience, creativity, and thrift symbol
- Combination of canned tuna, cream soup, and pasta
- Optional textures: breadcrumbs or grated cheese for topping
- Practical, pleasing to a crowd, and convenient
- Weeknight hero that stretches leftovers and pantry staples
- Creamy, comforting taste captures 1960s cuisine
- Flexible with vegetables or different pasta shapes
Typically feeding eight people, a Tuna Casserole would weigh approximately 2026 grams, containing 2716 kcal, 157.2 grams of protein, 370.2 grams of carbohydrates, and 67.5 grams of fat. Ingredients consisted of pasta, canned tuna, panko or breadcrumbs, onions, milk, chicken broth, and seasonings, creating a creamy, filling dish.
Easy, cheap, and very pleasing, Tuna Casserole was the epitome of the 1960s combination of convenience and ease. It was versatile enough to be adapted to seasonal foods or taste, so it was a useful weeknight dinner as well as a popular phenomenon of the time.
Campbell’s Tuna Noodle Casserole
Equipment
- 1 3-Quart Casserole Dish
- 1 Large Mixing Bowl
- 1 Rubber Spatula or Wooden Spoon
- 1 Small Bowl For bread crumb mixture
- 1 Measuring Cups/Spoons For accurate ingredient portions
Ingredients
Main
- 4 cups hot cooked medium egg noodles
- 2 10.5 ounce cans Campbell’s Condensed Cream of Mushroom Soup
- 2 10 ounce cans tuna, drained
- 2 cups frozen peas
- 1 cup milk
- 2 tablespoons dry bread crumbs
- 1 tablespoon butter melted
Instructions
- Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C). Fred Hardy / Food Styling: Kady Wohlfarth
- Stir cooked noodles, condensed soup, tuna, peas, and milk in a 3-quart casserole. Fred Hardy / Food Styling: Kady Wohlfarth
- Bake in the preheated oven until hot, about 30 minutes; stir well. Fred Hardy / Food Styling: Kady Wohlfarth
- Mix bread crumbs with melted butter in a bowl; sprinkle over tuna casserole and continue to bake until bread crumbs are golden brown and crispy, 5 minutes more. Fred Hardy / Food Styling: Kady Wohlfarth
- Serve and enjoy! Fred Hardy / Food Styling: Kady Wohlfarth
Notes
3. Chicken and Dumplings
Chicken and Dumplings was the epitome of thrift, taking leftover chicken or humble cuts and making a hearty, tasty dinner. The dish combined tender chicken with soft, doughy dumplings simmered in a rich broth, creating a satisfying stew that could feed large families using minimal ingredients. Its popularity reflected the economic realities of the decade, where maximizing resources without compromising taste was essential. The dish showcased the ingenuity of home cooks, balancing simplicity with flavor. Dumplings were usually a combination of flour, self-rising flour, shortening, and milk, whereas the broth depended on the chicken itself to add depth. Families were free to control consistency and taste with herbs or seasonings, making it appropriate for any situation.
- Frugal use of leftover chicken or humble cuts
- Pairing of soft chicken and tender dumplings with rich broth
- Hearty, large-family dinner with few ingredients
- Mirrors 1960s economic conditions and thriftiness
- Flour dumplings, self-rising flour, shortening, and milk
- Chicken used for natural flavor in broth
- Adjustable with herbs or spice for individual choice
A recipe serving sixteen would weigh approximately 3023 grams and provide 7779 kcal, 342.1 grams of protein, 746.5 grams of carbohydrates, and 367.9 grams of fat. Ingredients consisted of a whole chicken, flour, self-rising flour, shortening, and milk.
Greater than a dinner, Chicken and Dumplings represented creativity, thrift, and comfort in the 1960s kitchen. Its versatility and richness made it an efficient meal for weeknight meals or special family occasions, demonstrating the simplicity and flavor balance characteristic of the era’s home food.
Old-Fashioned Chicken and Dumplings
Equipment
- 1 Large Pot (8-quart or larger) For simmering chicken and broth
- 2 Mixing Bowls One for wet, one for dry dumpling ingredients
- 1 Whisk For dumplings and gravy
- 1 Fine-Mesh Strainer or Colander For straining the stock
- 1 Box Grater For grating cold butter into dumpling mixture
Ingredients
Main
- 7 pounds cut up chicken pieces
- 4 cups chicken stock
- 2 onions chopped
- 3 stalks celery chopped
- 2 teaspoons salt
- 1 large egg
- ¼ cup milk
- 1 ½ cups all-purpose flour divided
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons cold unsalted butter
- 1 tablespoon chopped fresh parsley
- 1 cup water
- ½ teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Gather the ingredients. Dotdash Meredith Food Studios
- Start the soup: Place chicken pieces in a large pot; add chicken stock, onions, celery, and salt. Bring to a boil over medium-low heat, then simmer, partially covered, until chicken is tender, about 15 to 20 minutes. Dotdash Meredith Food Studios
- Meanwhile, make the dumplings: Beat egg and milk together in a large mixing bowl. Mix in 1 cup flour, baking powder, and salt. Dotdash Meredith Food Studios
- Grate cold butter into the wet flour mixture; stir in parsley. Dotdash Meredith Food Studios
- Dollop 6 large spoonfuls of dumpling mixture onto the top of the simmering chicken. Cover the pot and steam dumplings until fluffy, 10 minutes more. Dotdash Meredith Food Studios
- Remove dumplings and chicken pieces to a large dish; shred chicken and discard bones. Cover and set aside, keeping warm. Dotdash Meredith Food Studios
- For the gravy: Strain stock left in the pot, pressing the vegetables to release more flavor; return stock to the pot. Dotdash Meredith Food Studios
- Whisk water with remaining 1/2 cup flour until smooth; stir into the strained stock. Season with pepper and bring to a boil, stirring constantly, to thicken. Dotdash Meredith Food Studios
- Stir in chicken and top with dumplings. Dotdash Meredith Food Studios
- Serve with parsley and enjoy! Dotdash Meredith Food Studios
Notes
4. Jell-O Salads
Jell-O salads were colorful, whimsical, and representative of the 1960s interest in novelty foods. Mixing flavored gelatin with fruit or even vegetables, they provided color and playfulness to meals at home. Apart from their eye-appeal, these salads expressed the era’s increasing fascination with convenience, refrigeration, and imaginative presentation in the dinner meal. Whipped cream and cherry or pineapple blends were especially favored, providing a sweet and creamy contrast to savory food. These salads permitted homemakers to experiment with innovative combinations and utilized refrigeration to prepare ahead of time. They could be served at special events, family gatherings, or informal meals, making them flexible and celebratory.
- Bright and fanciful 1960s novelty food
- Marries flavored gelatin with vegetables or fruits
- Brings color and playfulness to home meals
- Expresses desire for convenience, refrigeration, and appearance
- Cherry, pineapple, and whipped cream were among the popular flavor combinations
- Preparation can be done in advance for a special meal or everyday meal
- Gentle jiggly texture is in contrast with richer mains
For a standard serving of six, one Jell-O salad weighed around 1332 grams, offering 1996 kcal, 69.5 grams of protein, 226.5 grams of carbohydrates, and 95.5 grams of fat. Some of the ingredients used were crushed pineapple, cottage cheese, whipped topping, and lime-tasting gelatin.
Far more than a side dish, Jell-O salads represented the marriage of creativity, convenience, and aesthetics that characterized 1960s family dinners. Their whimsical presentation and versatility made them a standout and flexible feature of any dinner plate, beautifully reflecting the decade’s culinary ethos.
Cranberry Jell-O Salad
Equipment
- 1 Large Mixing Bowl
- 1 Whisk or Large Spoon For stirring ingredients
- 1 Measuring Cup For boiling water
- 1 Can Opener For cranberry sauce and pineapple
- 1 Large glass serving dish or individual dishes For chilling and presentation
Ingredients
Main
- 2 cups boiling water
- 2 0.3-ounce packages sugar-free cherry-flavored gelatin mix (such as Jell-O)
- 1 16-ounce can jellied cranberry sauce
- 1 20-ounce can crushed pineapple, drained
- ½ cup chopped pecans
Instructions
- Gather all ingredients. ALLRECIPES / DIANA CHISTRUGA
- Combine boiling water and gelatin mix in a bowl; stir until gelatin is dissolved. ALLRECIPES / DIANA CHISTRUGA
- Stir in cranberry sauce and crushed pineapple. ALLRECIPES / DIANA CHISTRUGA
- Transfer to a large glass serving dish or 12 individual dishes. Sprinkle pecans on top. ALLRECIPES / DIANA CHISTRUGA
- Chill until set, 3 to 4 hours for individual dishes, or 4 hours to overnight for one large serving dish. ALLRECIPES / DIANA CHISTRUGA
Notes
5. Pot Roast
Pot Roast represented the ultimate comfort food, typically only reserved for Sunday dinner or special events. Slow-cooked roast beef with root vegetables yielded deep flavors and soft textures, making it a showpiece that reflected patience and attention to home cooking. As conventional wisdom held that hours of simmering was the key, increasing use of pressure cookers offered a useful alternative, cooking more quickly without sacrificing flavor. The meal invited variety, as cooks could vary seasonings, vegetables, and types of beef to meet family preferences. Root vegetables like carrots, potatoes, and onions rounded out the meat to make a balanced and healthy meal. Pot Roast captured the 1960s focus on hearty, flavorful meals that were meant to unite families around the dinner table.
- Sunday dinner staple and hearty comfort food
- Slow-cooked beef roast served with root vegetables
- Tender textures and rich flavors
- Pressure cookers provided a faster, convenient alternative
- Flexible with various seasonings, vegetables, and cuts
- Balanced, healthy meal of carrots, potatoes, and onions
- Captures communal family-style dining of the 1960s
An example of a Pot-Roast Hash version for four people weighed 3380 grams, had an energy content of 4017 kcal, contained 530.7 grams of protein, 96.5 grams of carbohydrates, and 170.4 grams of fat. Ingredients were vegetable oil, potatoes, onion, green bell pepper, leftover roast, and eggs.
This meal embodied the comforting, filling, and social aspects that made Pot Roast popular in the 1960s. Its flexibility, deep flavors, and adaptability enabled families to make satisfying meals that honored patience, concern, and sharing in the kitchen.
Instant Pot® Mississippi Roast
Equipment
- 1 Multi-functional Pressure Cooker (e.g., Instant Pot®)
- 1 Chef’s knife
- 1 Cutting Board
- 2 Large Forks (for shredding)
Ingredients
Main
- 1 14 ounce can beef broth
- 3 ½ pounds beef chuck roast cut into 3 or 4 chunks
- 1 stick butter
- ½ 16 ounce jar pepperoncini peppers and juice
- 1 1 ounce package ranch dressing mix
- 1 1 ounce package dry onion soup mix
Instructions
- Pour broth into a multi-functional pressure cooker (such as Instant Pot®). Place beef in the pot and sprinkle with ranch dressing mix and onion soup mix. Place butter on top. Add pepperoncinis and juice.
- Close and lock the pressure cooker lid. Select high pressure according to manufacturer’s instructions; set timer for 110 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes.
Notes
6. Fish Sticks
Fish Sticks were a convenience meal of modern times that were a weekly fixture in most families. Easy, convenient, and child-oriented, they rode the wave of the emerging frozen foods industry and gave mothers more time to devote to domestic duties or spending time with the family. Their golden, crispy coating and bland taste made them particularly well-liked by children, creating a nostalgic tie that still exists today.
The meal also indicated wider changes in eating patterns, as television was increasingly becoming the focal point of family life. Fish Sticks neatly slot into this environment, providing a hot, hassle-free meal that could be quickly prepared. The popularity of them showed how convenience, taste, and simplicity of preparation could happily coexist in 1960s kitchens.
For a typical serving size of four, Fish Sticks contained about 874 grams, yielding 2479 kcal, 83.5 grams of protein, 108.6 grams of carbohydrates, and 190.4 grams of fat. Ingredients were fish fillets, eggs, panko breadcrumbs, flour, and oil. Fish Sticks were more than an ordinary meal; they were an indicator of convenience, efficiency, and family-friendly ingenuity in mid-century America.
Air Fryer Fish Sticks
Equipment
- 1 Air Fryer
- 3 Shallow Dishes For the breading station (flour, egg, panko mixture)
- 1 Cutting Board
- 1 Chef’s knife
- 1 Tongs For handling fish sticks
Ingredients
Main
- 1 pound cod fillets
- ¼ cup all-purpose flour
- 1 egg
- ½ cup panko bread crumbs
- ¼ cup grated Parmesan cheese
- 1 tablespoon parsley flakes
- 1 teaspoon paprika
- ½ teaspoon black pepper
- cooking spray
Instructions
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Pat fish dry with paper towels and cut into 1×3-inch sticks.
- Place flour in a shallow dish. Beat egg in a separate shallow dish. Combine panko, Parmesan cheese, parsley, paprika, and pepper in a third shallow dish.
- Coat each fish stick in flour, then dip in beaten egg, and finally coat in seasoned panko mixture.
- Spray the basket of the air fryer with nonstick cooking spray. Arrange 1/2 the sticks in the basket, making sure none are touching. Spray the top of each stick with cooking spray.
- Cook in the preheated air fryer for 5 minutes. Flip fish sticks and cook an additional 5 minutes. Repeat with remaining fish sticks. rackoflam
Notes
7. Beef Stroganoff
Beef Stroganoff captured an increased American appetite for global flavors. This rich, mushroom-based dish from Russia was modified to appeal to local palates and evolved into a cultured family favorite. Rich and comforting, it became a staple for weeknights and holidays, with a combination of familiarity and a touch of exoticism. The popularity of the dish demonstrated the 1960s cultural phenomenon of trying global cuisine at home. With tender beef, mushrooms, onions, broth, mustard, and sour cream, families could make a meal that was comforting as well as beautiful. Stroganoff invited home cooks to try something new while still being practical, making it both convenient and a little adventurous.
- Demonstrates American fascination with global flavors
- Creamy, mushroom-based Russian import
- Essential for weeknight meals as well as special nights
- Balances comfort with an exotic twist
- Uses beef, mushrooms, onions, broth, mustard, and sour cream
- Invites home cooks to innovate while remaining pragmatic
- Harmonization of comfort, refinement, and gastronomic discovery
A four-plate serving of Beef Stroganoff weighed approximately 1439 grams and contained 1895 kcal, 111.6 grams of protein, 34.1 grams of carbohydrates, and 148.3 grams of fat. Ingredients consisted of beef tenderloin, mushrooms, onion, oil, broth, mustard, sour cream, and fresh dill. More than a meal, Beef Stroganoff typified the 1960s genre of mixing comfort with international flair. Its ease of preparation, deep flavors, and presentation made it a family favorite for both familiarity and a sampling of culinary adventure.
Ground Beef Stroganoff Noodles
Equipment
- 1 Large Skillet With a tight-fitting lid
- 1 Spatula Or wooden spoon for stirring
- 1 Chef’s knife
- 1 Cutting Board
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 1 cup thinly sliced mushrooms
- 1 teaspoon salt plus more to taste
- ½ cup diced onion
- 1 pound ground beef
- freshly ground black pepper
- 1 pinch cayenne pepper
- 2 cloves minced garlic
- 1 ⅓ tablespoons flour
- 2 tablespoons vodka Optional
- 2 ½ cups beef broth or as needed
- 1 cup water
- 2 ½ cups egg noodles
- ½ cup sour cream plus more for serving
- 2 tablespoons fresh sliced chives or green onions
Instructions
- Gather all ingredients. ALLRECIPES / SONIA BOZZO
- Melt butter and oil in a skillet over medium-high heat. Add mushrooms, season with salt, and saute, stirring occasionally, until they turn golden brown, 5 to 10 minutes. ALLRECIPES / SONIA BOZZO
- Add onion and ground beef. Cook, stirring, until meat is browned and crumbly, and onions turn soft and translucent, about 5 minutes. Season with black pepper and cayenne. ALLRECIPES / SONIA BOZZO
- Stir in minced garlic and flour, and cook for 1 minute. ALLRECIPES / SONIA BOZZO
- Pour in vodka and allow to evaporate, about 30 seconds. ALLRECIPES / SONIA BOZZO
- Stir in beef broth and water and bring to a simmer. Cook, stirring occasionally, for 10 minutes. ALLRECIPES / SONIA BOZZO
- Reduce heat to medium, and mix in noodles. Cover with a tight-fitting lid and simmer for 5 minutes. Uncover and stir thoroughly. Cover again and cook until noodles are just tender, about 3 minutes. (See Cook’s Note.) ALLRECIPES / SONIA BOZZO
- Once noodles are cooked, reduce heat to low, and stir in sour cream. ALLRECIPES / SONIA BOZZO
- Serve immediately with additional sour cream and green onions or chives if so desired. ALLRECIPES / SONIA BOZZO
Notes
8. Sloppy Joes
Sloppy Joes were messy, fun, and satisfying beyond measure. School cafeterias and home kitchens alike enjoyed them, as they provided a cheap, satisfying alternative to elaborate meals. The meal invited creativity, permitting families to modify sauce, spice, or toppings to taste, and was still simple to make and serve. Favorite among kids and young adults, Sloppy Joes represented a relaxed, fingers-on meal. Ground beef, onion, and tangy tomato-based sauce constituted the foundation, with mustard, cheese, or added seasonings creating possibilities for customization that seemed limitless. The meal was a paean to comfort, taste, and fun, reconciling simplicity and indulgence.
- Satisfying, sloppy, and pleasurable casual food
- School and home kitchen staple
- Inexpensive, filling substitute for intricate meals
- Permits innovation with toppings, spices, and sauces
- Ground beef, onions, and tomato sauce as foundation
- Mustard, cheese, and added seasonings are variation options
- Captures comfort, taste, and informality of the 1960s
For six servings, Sloppy Joes had a weight of approximately 1897 grams and contained 2936 kcal, 120.5 grams of protein, 341.8 grams of carbohydrate, and 122.4 grams of fat. Ground beef, onions, garlic, chiles, tomatoes, barbecue sauce, ketchup, mustard, brown sugar, cayenne, and hamburger buns comprised the ingredients.
More than a sandwich, Sloppy Joes embodied the spirit of 1960s family dining tasty, convenient, and nostalgic. Their interactive nature and versatility made them a hit for families looking for enjoyable, satisfying meals without complication.
The Best Sloppy Joes
Equipment
- 1 Large Skillet Preferably heavy-bottomed for even heat distribution.
- 1 Wooden Spoon or Spatula For breaking up meat and stirring.
- 1 Cutting Board
- 1 Chef’s knife For dicing vegetables.
- 1 Measuring Spoons and Cups For precise ingredient measurements.
Ingredients
Main
- 2 tablespoons unsalted butter
- 1 medium onion diced
- 1 green bell pepper diced
- 1 clove garlic minced
- 1 pound lean ground beef
- 12 ounces 1 1/3 cup tomato sauce
- 3/4 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 tablespoon red wine vinegar
- 1 teaspoon paprika
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- 6 hamburger buns toasted
Instructions
- Melt the butter in a large skillet over medium-high heat. Add the onions and peppers and cook, stirring occasionally, until softened and starting to caramelize in some spots, 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the beef and cook, breaking up the meat with a wooden spoon or spatula, until it is browned, no longer pink in the middle and cooked through, 7 to 8 minutes.
- Stir in the tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, red wine vinegar, paprika, cayenne pepper, 1 teaspoon salt and a generous amount of black pepper and simmer, stirring occasionally, until thickened and heated through, 5 to 6 minutes. Spoon the meat onto the toasted buns.
Notes
9. Deviled Ham Spread
Deviled Ham Spread was a convenient and versatile standard, ideal for sandwiches or crackers. Its rich texture and umami taste made it a staple for harried homemakers, a testament to the era’s increasing use of canned and prepared foods. The combination of ground ham, mustard, mayonnaise, and spices demonstrated how basic ingredients could be used to make an adequate, tasty meal or snack. The recipe embodied the era’s need for efficiency at the expense of flavor. Easy to make and very versatile, Deviled Ham might be served as a lunch, appetizer, or as part of a full meal. Households enjoyed its convenience and its capacity to transform everyday ingredients into something special.
- Practical and versatile sandwich or cracker standby
- Smooth texture with savory, satisfying taste
- Indicates dependence upon canned and pre-cooked foods
- Prepared with ground ham, mustard, mayonnaise, and spices
- Easy to prepare and very versatile
- Is used as lunch, appetizer, or side dish
- Represents down-to-earth flavor and whimsical 1960s home cooking experimentation
For eight portions, Deviled Ham Spread contained about 914 grams, which yielded 2378 kcal, 104 grams of protein, 244 grams of carbohydrates, and 109.8 grams of fat. It consisted of canned ham, cream cheese, onion, pimento, sweet relish, mustard, and bread.
Greater than a mere spread, Deviled Ham represented efficient flavor, convenience, and lighthearted experimentation typical of 1960s kitchens. Its flexibility and simplicity in preparation made it a family favorite for speedy, delicious, and filling meals or snacks.
Homemade Deviled Ham Spread
Equipment
- 1 Large Mixing Bowl
- 1 Immersion Blender or Food Processor Essential for achieving desired texture
- 1 Spatula or Spoon For combining ingredients and stirring
- 1 Measuring Spoons and Cups For accurate ingredient measurement
- 1 Sharp Knife and Cutting Board For dicing ham, onion, and celery
Ingredients
Main
- 1 ½ cups cubed cooked ham
- 3 tablespoons mayonnaise
- 2 teaspoons prepared mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon celery salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- 5 drops hot pepper sauce
- 1 pinch caraway seeds or to taste
- ¼ cup finely chopped onion
- ¼ cup finely chopped celery
Instructions
- Combine ham, mayonnaise, mustard, garlic powder, onion powder, celery salt, black pepper, paprika, hot pepper sauce, and caraway seeds in a large bowl.
- Purée ham mixture using an immersion blender or food processor until reaches desired texture. Stir in onion and celery. Refrigerate until chilled before serving.
Notes
10. Pigs in a Blanket
Pigs in a Blanket consisted of small sausages wrapped in dough, ideal for parties, snacks, or family family dinners. Easy to prepare and fun to eat, they became a beloved comfort food combining simplicity with visual appeal. Their popularity reflected a broader trend of finger foods and small, shareable portions that encouraged communal dining. The dish offered versatility, allowing additions such as cheese, caramelized onions, or seeds to enhance flavor and presentation. Easy to bake, easy to serve, and extremely portable, Pigs in a Blanket provided an efficient solution to entertaining or weeknight dinners. They embodied the carefree nature of 1960s food culture, synching convenience with enjoyment for families.
- Small sausages wrapped in dough for parties or meals
- Fun to eat, easy to make, and nicely presented
- Captures 1960s finger food trend and share-and-eat portions
- Pair with cheese, caramelized onions, or seeds
- Ready to bake, simple to serve, and extremely portable
- Ideal for entertaining or weeknight meals
- Captures frivolous, convenient 1960s food culture
In total, for fifty-four servings of the small portion size, the dish weighed approximately 1565 grams, offering 5794 kcal, 156.5 grams of protein, 264 grams of carbs, and 455 grams of fat. Ingredients comprised mini hot dogs, puff pastry, eggs, optional cheese or seeds, and condiments.
Pigs in a Blanket are still a retro classic, reminding people of carefree, informal meals enjoyed with loved ones. Their ease of preparation, versatility, and social convenience rendered them an archetypal 1960s comfort food, well-suited to both regular dinner fare and celebrations.
The 1960s were a time of gastronomic innovation, combining convenience, creativity, and comfort. From Meatloaf and Tuna Casserole to Beef Stroganoff and Pigs in a Blanket, these iconic dishes not only satisfied appetites but also captured the social and technological shifts of the decade. They remind us that food is more than sustenance; it is a reflection of culture, memory, and the joy of sharing meals with loved ones. Cooking these recipes now makes us connect to a fond past while enjoying the enduring charm of well-designed, home-made meals.
Ricotta-Stuffed Bacon-Wrapped Dates
Equipment
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Toothpicks approx. 25 needed
- 1 Bamboo Skewer for pitting dates
- 1 Kitchen Shears/Scissors for bacon and plastic bag
Ingredients
Main
- 1 pound about 12 to 13 slices bacon, preferably thick-cut
- 25 Medjool dates about 3/4 pound
- 1/3 cup ricotta cheese
- Special Equipment: toothpicks a bamboo skewer for removing pits
Instructions
- Preheat oven to 450 degrees F.
- Cut the bacon in half lengthwise to make twice as many slices. Set aside. To remove the pits from the dates, cut the tips off each end of the dates and insert the flat end of the skewer until it pushes the pit out of the date. Repeat with remaining dates.
- Place the ricotta in the bottom corner of a strong plastic bag and seal tightly. Use scissors to cut a small hole in the tip of 1 of the corners. Now use the bag like a piping bag to fill the dates with the cheese.
- Wrap the ricotta stuffed dates with a slice of bacon and secure with a toothpick through the belly of the date. Arrange all the prepared dates on a parchment-lined baking sheet, allowing at least a little space between each one for good browning. Roast for 15 to 20 minutes or until bacon is browned and crispy. Remove from the baking sheet and gently remove toothpicks. Serve immediately.
