Step back in time, foodies! The ’60s and ’70s were a wild ride for food creativity a time when the dinner plate had both bold experimentation and sometimes eyebrow-raising pairings. From primary-colored gelatin to island-themed meat creations, the decade was all about experimenting with new flavors, sporting bright presentation, and sometimes taking kitchen risks that make us laugh (or cringe) now. Prior to Instagram and TikTok turning food into a spectacle, people were inventing in their own, occasionally truly baffling ways.
Why foods of the ’60s and ’70s are so iconic:
- Punchy, sometimes unlikely flavor combinations such as sweet-and-savory or tropical meat.
- Colorful neon-hued gelatin and multi-level desserts that were there to blow the eye.
- Creative presentation and experimenting with plating prior to social media mania.
- They were used as an ice-breaker at dinner parties or block parties.
- Tall but most recipes are now widely discarded for newer, sparer, or international fare.
Most of these recipes were not meals alone; they were declarations. They adorned dinner parties, set family dinners, and were incorporated into community events. And yet today, all of these recipes have been discarded out of kitchens in the form of newer, more streamlined, or more globally inspired food. This isn’t nostalgia it’s a look back into a culture where curiosity and convenience and creativity met up some of the most unlikely of ways. So, strap yourself in for a tour down memory lane. From gelatinous wows-stoppers to sweet-and-savory surprises, these 14 forgotten foods captured the ’60s and ’70s, each of which has a story behind it and a flavor profile that might just have you thinking, “Did people actually eat that?” Spoiler: they sure did.
1. Savory Jell-O Molds & Aspics
The gelatinous Jell-O mold better referred to as an aspic is maybe the best symbol of mid-century food experimentation. Try to envision meat, fish, and vegetables suspended in radiantly colored jelly-like basins, all shaped into a close-to-architectural shape. They’re silly-looking to look at, but once they were high-fancy dinner party centerpieces meant to dazzle and delight guests visually and sensory-wise.
Pear Green Jello “Salad”
Equipment
- 2 Mixing Bowls One large for Jell-O, one medium for cream cheese
- 1 Whisk For Jell-O and cream cheese
- 1 Spatula For folding ingredients gently
- 1 Potato masher or fork For mashing pears
- 1 Serving Dish or Mold For chilling and presentation
Ingredients
Main
- 1 packet lime jello
- 1 cup hot water
- 1 small can pears drained and mashed
- 2 packages of cream cheese softened
- 1/2 pint whip cream
Instructions
- In a large bowl, dissolve the lime Jell-O packet completely in 1 cup of hot water, stirring until no granules remain. Set aside to cool to room temperature.
- Drain the small can of pears well and mash them thoroughly with a fork or potato masher until mostly smooth.
- In a separate medium bowl, beat the softened cream cheese until it is light and fluffy, ensuring no lumps remain.
- Gently fold the mashed pears into the beaten cream cheese until just combined.
- In another bowl, whip the 1/2 pint of heavy cream until soft peaks form.
- Once the Jell-O has cooled and begun to thicken slightly (it should still be pourable but not liquid), carefully fold it into the cream cheese and pear mixture.
- Finally, very gently fold the whipped cream into the Jell-O and cream cheese-pear mixture until just incorporated. Do not overmix.
- Pour the entire mixture into a desired serving dish or mold.
- Refrigerate for at least 4 hours, or preferably overnight, until the “salad” is completely set and firm.
- Serve chilled.
Notes
Though now they are quirky, these molds were actually a convenient solution for leftovers or storing food. They were neat packaged meats such as shrimp, beef, or chicken with veggies like peas and carrots coated with gelatin. They weren’t an afterthought, they were dinner conversation, designed to generate interest and interest in them being.
Some of the era’s tests were notably. daring. Kraft even sold a shredded carrot-flavored Jell-O called “Celery” in 1964 a concept that disappeared all but overnight. Such aspics are evidence of a time when inventiveness in food occasionally sacrificed on flavor.
2. The Ladies’ Special
“The Ladies’ Special” was a dish that encapsulated mid-century diner life to the letter. It was this strange creation that typically consisted of a small hamburger patty, a side of cottage cheese topped with canned fruit, and a tiny salad. Naked as it sounds, it was a reflection of the era’s own conception of luxury, health, and restraint.
Today, it’s barely even imaginable. A glass of cottage cheese with peaches or pears and a plain burger as a meal is more likely to be thought of as an experiment in dieting than as a meal unto itself. But then, it was one of the health consciousness fads and convenience and provided women with a lighter option believed at the time of restrictive dietary guidelines.
The Ladies’ Special is more than a recipe; it is a picture of shifting values on the plate. It illustrates how consumers dealt with nutrition, looks, and table social manners in a quaintly crude way by today’s standards.
3. Canned Chinese Food
Prior to the explosion of real Chinese food in America, canned Chinese food sat on shelves and filled up dinner plates. Aromatic standby staples such as orange chicken, chow mein, and spicy beef came in tins, infusing a flavor of “exotic” essence onto the plate without departing the shores of home cooking.
Why canned Chinese food was iconic:
- Offered easy, ready-to-eat dinners for busy families.
- Introduced Americans to international flavors in a comforting way.
- Reflected limited access to new ingredients and authentic recipes.”
- Offered stable, easy-to-prepare options for home cooks.”
- Evokes nostalgia for mid-20th-century experimentation with international foods.
These canned substitutes were convenient but not gourmet. They were used to appease growing interest in foreign food while reflecting the era’s limited access to fresh ingredients. They were embraced by families as a means of experimenting with foreign flavors in a stable, contained setting.”. Fortunately, all but most of them have long since been replaced by new, restaurant-grade versions. But they’re a nostalgic reminder of the days when bread and foreign food were first starting to creep into mass American pantries.
4. Ambrosia Salad
Ambrosia salad became a popular dish of sophistication, since it was based on canned fruit that was comparatively exotic when it debuted. Not at all a conventional salad, it tilted sweet, with mandarin oranges, canned pineapple, marshmallows, and cream blending into a light, airy mixture that came to dominate holiday tables and special events.
Coconut Ambrosia Salad
Equipment
- 1 Large Mixing Bowl For combining all ingredients thoroughly.
- 1 Rubber Spatula or Large Spoon For gentle mixing to maintain ingredient integrity.
- 1 Can Opener For opening fruit cans.
- 1 Colander For draining canned fruits effectively.
- 1 Serving Bowl For chilling and presentation.
Ingredients
Main
- 1 11 ounce can mandarin oranges, drained
- 1 8 ounce can crushed pineapple, drained
- 3 ½ cups frozen whipped topping thawed
- 2 cups shredded coconut
- 2 cups miniature marshmallows
- ½ cup milk
- 1 cup maraschino cherries
Instructions
- In a large bowl, combine the oranges, pineapple, whipped topping, coconut, marshmallows and milk.
- Mix together well and chill 1 hour before serving. Garnish with cherries.
Notes
Its appeal was in the contrast of texture fluffy fruit, oily dressing, and sweet marshmallows and aesthetic of its brightly colored, tiered composition. Ambrosia was sweet disguised as salad, offering a wink of decadence without sacrificing the mid-century vision of an educated meal.
Despite Ambrosia salad’s near elimination from the common menu, it still lives on in retro dining rooms and dinner plates. It is a testament to the era’s love for bringing functionality, sweetness, and creativity into one free-flowing dish.
5. Pineapple Meatballs
The pineapple frenzy of the mid-20th century brought some absolutely creative concoctions, one of which was the pineapple meatballs that are now iconic. Sweet and savory all in one bite, reflective of Americans’ infatuation with Hawaiian culture and exotic fruits.
These meatballs were not exclusive to beef alone; pineapple was also used quite often in chicken as well as pork. The fruit provided a zesty, light flavor that combined with savory proteins to create a taste that was modern along with playful in its heyday.
Although currently unfashionable, pineapple meatballs are an outlier to an era’s live-and-let-live attitude toward taste. They’re a tasty reminder of the days when cooks never winced at combining sweet and savory with such confidence.
6. Tuna Noodle Casserole
Few dishes embody the cozy, homey warmth of middle America better than the Tuna Noodle Casserole. A quintessential weeknight staple, it was prepared with contents of the pantry in a rich, comforting way families turned to for generations. Velvety elbow macaroni, canned tuna flakes, a filling sauce in many cases built from condensed soup, and a crunchy breadcrumb or potato chip topping humble ingredients somehow became pure comfort on a plate.
Why Tuna Noodle Casserole was a classic:
- Turned pantry staples into a creamy, comforting meal.
- Quietly became a go-to weeknight meal for busy families.
- Flexible: additions like peas, mushrooms, or cheese improved the dish.
- Budget-friendly and filling, just right for families.
- Takes people back to mid-century home cooking and childhood memories.
This casserole was not convenience; it was resourcefulness personified. Housewives and home cooks were able to make a filling, enjoyable meal out of a few canned ingredients without breaking a sweat. It was then a frequent part of household rotations, relished as filling, inexpensive, and unexpectedly versatile. Albeit in decline, Tuna Noodle Casserole remains a retro American classic. The occasional family dinner or old-fashioned potluck will return it to the table, and to some, it is a nostalgic flashback to childhood.
Tuna Noodle Casserole
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
Its legacy is a reminder of the times in which practicality, simplicity, and taste came together into one dish.
7. Chicken à la King
Chicken à la King was a fancy-sounding dish that delivered comfort and familiarity. Rich, creamy, and comforting, it mixed pieces of chicken in tender bite with mushrooms and bell peppers in rich, silky sauce, sometimes over rice, noodles, or toast points. Its appearance emitted an aura of sophistication but was also consistent with eating on any given day.
This food was incredibly versatile, showing up not just on family dinner tables but in restaurants, cafeterias, and even military messes. It found that magic point between decadent but not too crazy, creamy and savory but not crossing into the land of scary or exotic food. The transition in texture from flaccid chicken to soggy sauce placed it as a food everyone adored.
Now, Chicken à la King is encountered only in vintage cookbooks or forgotten restaurants. Though it no longer holds a top billing on menus, it remains a nostalgic memory for those who have enjoyed it over a lifetime. Its disappearance is symptomatic of evolving palates, but the comforting flavors of this now-extinct product continue to warm hearts with nostalgia.
8. Spam
Oh, Canned Ham Spam with the ability to ignite love, laughter, or an eyebrow raise. During the ’60s and ’70s, it was so much more than a stuffer on the shelf; it was a kitchen savior. It was put into everything families made: fried, chopped into salads, stuffed into sandwiches, or even pureed with fruit that was canned. Its shelf life and versatility made it a staple in the kitchen.
Spam Musubi
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
Despite the fact that a few of the more uninhibited uses would be in doubt today, it was one of the favorites back then. Spam was cheap, dependable protein that could be converted into all sorts of different foods with little hassle. To households, it represented thrift and frugality, enabling home cooks to offer up meals that were both full and satisfying.
Today, Spam is a pantry staple converted to retro novelty or vice. Although fewer people depend on it every day, it’s still a cult favorite in some areas and communities. Its lasting legacy continues to remind us that processed foods can be culturally meaningful and full of good memories.
9. Creamed Vegetables
In a time when decadence was wedded to convenience, creamed vegetables were standard fare at family dinner tables. From creamed spinach to corn, peas, or broccoli, they took bland veggies and turned them into lush, comforting side dishes. They were especially easy for families to use in getting kids to eat greens, providing a rich texture that overcame the often-crunchy bite of fresh vegetables.
Why creamed vegetables were such a sensation:
- Took bland vegetables and turned them into creamy, comforting side dishes.
- Usually produced using butter, milk, or canned cream soup for added richness.
- Ideal with roast chicken, meatloaf, or special holiday fare.
- More flavor and texture than nutrients.
- Summon mid-century family dinner and home cooking memories.
The heavy gravy transformed plain vegetables into rich side dishes for the main course. They were most concerned about taste and comfort, not nutrition, which was typical during that era. Creamed vegetables have gone out of everyday meals in recent decades, giving way to fresher, lighter fare. But to people who learned to love them, a spoonful is nostalgic and comforting. They are the stand-in stand, the epitome of the mid-century’s ingenuity, taking humble ingredients and making them rich, much-loved side dishes.
10. Liver and Onions
Liver and onions was one of those dishes that used to polarize families. Loved by some and loathed by others, it was a ubiquitous presence on ’60s and ’70s dinner tables. The dish would typically be sautéed liver that was tender and slightly gamy and topped with caramelized onions, creating a rich, earthy flavor that was something different from more typical meats.
This dinner was a step back into times of meat eating, when organ meat and offal were the standard and embraced for their healthy qualities. The richness of liver was offset by the sweetness of onions to create a strong but comforting dinner. To those who liked it, it was a weekly staple; to those who didn’t, the smell alone was enough to warrant avoidance.
Not so popular today, liver and onions is still a nostalgic comfort food for a few. It takes us back to the days when thrift and ingenuity in the utilization of flavor were both virtues in home cooking. For foodies, it is still an old favorite, if a divisive, culinary tradition.
11. Cheese Logs
Cheese logs were the party life of every social gathering in the ’60s and ’70s. Creamy and soft, usually rolled in herbs, nuts, or another topping, these dips provided flavor and visual enhancement. They were the forerunner of the contemporary artisanal cheese boards where guests sat around, had a slice with crackers, and socialized in communal indulgence.
Holiday Goat Cheese Log
Equipment
- 1 Food Processor Essential for efficiently chopping nuts, herbs, and dried fruit to a fine consistency.
- 1 Flat Work Surface Such as a large cutting board or a clean countertop, for rolling the goat cheese log.
- 1 Serving dish For presenting the finished goat cheese log.
Ingredients
Main
- ½ cup smoked almonds
- 2 tablespoons roughly chopped fresh parsley
- 2 tablespoons roughly chopped fresh chives
- ¼ cup dried cherries
- 1 8 ounce log plain goat cheese
Instructions
- Pulse almonds in the bowl of a food processor until chopped. Add parsley and chives; continue to pulse until incorporated. Add cherries and process until everything is finely chopped and you have a nice mixture of red and green.
- Pour nut mixture onto a flat work surface and spread into a thin layer.
- Roll goat cheese log in the nut mixture until fully covered. Carefully pick it up and tap the ends of the log into the nut mixture to cover. Place on a serving dish.
Notes
Apart from flavor, cheese logs were also interactive. The visitors could serve themselves, try various coatings, or serve with a choice of accompaniments. The relaxed, no-fuss nature made entertaining an option without sacrificing celebratory and classy atmosphere. They were the ideal middle ground between informal snacking and presentation.
Although not so hip these days, cheese logs survive in nostalgia recipe books and the occasional now-and-again party platter. They bring to mind a day when meals were communal and spreads were imaginative, taste-filled, when entertaining was easy and play.
12. Fondue
Fondue wasn’t dinner; it was an experience. In the ’60s and ’70s, shared pots of melted cheese or chocolate made every party a dinner party that involved participation. People could dip bread, fruit, vegetables, or cake into a warm, gooey something and make dinner a social and fun experience.
Why fondue became so iconic:
- Turned meals into interactive, group experiences.
- Cheese fondue usually flavored with wine, garlic, or mustard.
- Chocolate fondue was used as a decadent dessert focal point.
- Promoted sharing and dialogue, brought people together.
- A sure bet for dinner parties, holidays, and celebrations.
Chocolate fondue and cheese fondue were trendy everywhere. The dipping and sharing added a sense of communal festivity and refinement to dining, and thus became obligatory for dinner parties, holidays, and celebrations. Fondue has now become a retro treat, mostly the domain of special events or retro parties. Far less common as part of regular meals, it is a lasting testament to mid-century gastronomic innovation, transforming familiar ingredients into engaging, fun experiences.
Chocolate Fondue
Equipment
- 1 Nonstick saucepan A heavy-bottomed pan is ideal for even heat distribution.
- 1 Whisk or Rubber Spatula For continuous stirring to prevent scorching.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
- 1 Fondue Pot with Heat Source Essential for keeping the fondue warm and fluid during serving.
- 1 Grater If starting with whole chocolate bars.
Ingredients
Main
- 32 ounces milk chocolate grated
- 1 ¼ cups heavy cream
- ⅓ cup hot water
- 1 tablespoon instant coffee powder
- 1 teaspoon vanilla extract
- 1 teaspoon white sugar
Instructions
- Combine chocolate and heavy cream in a nonstick saucepan over medium heat. Stir until chocolate is melted and mixture is smooth.
- Mix in hot water, coffee powder, vanilla, and sugar. Continue to heat, stirring frequently, until fondue is smooth.
Notes
13. TV Dinners
TV dinners revolutionized mid-century mealtime with pre-packaged meals contained in tray compartments for convenience and ease. Families could savor an entire dinner main course, sides, and dessert without having to cook, right before their television sets. It was innovation and utility in one.
These dinners were more than convenient; they were emblematic of a cultural transformation in the way people ate. Watching TV while eating was the new norm, and even the aluminum tray itself was a symbol of contemporary living. Whether dubious in quality or not, TV dinners provided reliability and convenience benefits that attracted working families.
While today’s frozen dinners are more exotic and trendy, the original TV dinner is still a retro symbol of mid-century ingenuity. Its influence can still be found in today’s convenience foods, which continue to embody the era’s commitment to efficiency, accessibility, and home-based culture.
14. Deviled Eggs
Deviled eggs were the go-to party appetizer during the ’60s and ’70s. Elegant and plain, they were egg white halves boiled hard and stuffed with a seasoned, creamy yolk filling. They were sometimes topped with a sprinkle of paprika or an enriching flourish, but most often they were served unadorned. They were a ubiquitous figure on picnic tables, potlucks, and holiday tables.
They were popular because they were versatile and convenient. Deviled eggs were easy to make in large quantities, were versatile in the sense that they could be spiced or flavored, and provided an excellent textural contrast of soft egg whites and smooth silky solid yolk filling. They were easy to prepare but looked good, ideal for hosts who wanted to impress without overdoing it.
Even though they lose popularity in modern events, deviled eggs are still an endearing tradition. They are a proof that the greatest food is always prepared by simple ingredients and meticulous preparation.
