"The 1950s, 1960s, and 1970s were an exciting time for home cooking in America. Those decades were marked by the advent of convenience foods, frozen dinners, and other time-saving techniques that revolutionized the way people cooked. However, many of the classic recipes from this era still stand the test of time. Here are the top ..."
The 1950s, 1960s, and 1970s were an exciting time for home cooking in America. Those decades were marked by the advent of convenience foods, frozen dinners, and other time-saving techniques that revolutionized the way people cooked. However, many of the classic recipes from this era still stand the test of time. Here are the top five recipes from the 1950s, 1960s, and 1970s that you can make to reminisce about fond memories shared over these meals.
Tuna Noodle Casserole (1950s)
Ingredients:
1 can of cream of mushroom soup
1 cup of milk
2 cups of cooked egg noodles
1 can of tuna, drained
1 cup of frozen peas
1 cup of crushed potato chips
Instructions:
- Preheat your oven to 375 degrees Fahrenheit.
- In a large mixing bowl, combine the cream of mushroom soup and milk.
- Add the cooked egg noodles, tuna, and frozen peas to the mixing bowl and stir until well combined.
- Pour the mixture into a greased casserole dish and top with the crushed potato chips.
- Bake for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
Beef Stroganoff (1960s)
Ingredients:
1 lb. of beef tenderloin, sliced into thin strips
1 tablespoon of olive oil
1 onion, chopped
2 cloves of garlic, minced
1 cup of beef broth
1 cup of sour cream
1 tablespoon of Worcestershire sauce
1 tablespoon of Dijon mustard
Salt and pepper to taste
Egg noodles or rice, for serving
Instructions:
- Heat the olive oil in a large skillet over medium-high heat.
- Add the sliced beef to the skillet and cook until browned on all sides.
- Remove the beef from the skillet and set aside.
- In the same skillet, add the chopped onion and minced garlic and cook until softened.
- Add the beef broth to the skillet and bring to a simmer.
- Stir in the sour cream, Worcestershire sauce, and Dijon mustard until well combined.
- Return the beef to the skillet and stir to coat in the sauce.
- Cook for an additional 5-10 minutes, or until the sauce has thickened.
- Season with salt and pepper to taste.
- Serve over egg noodles or rice.
Jell-O Salad (1960s)
Ingredients:
2 packages of lime Jell-O
2 cups of boiling water
1 can of crushed pineapple, drained
1 package of cream cheese, softened
1 cup of whipped cream
1/2 cup of chopped walnuts
Instructions:
- In a large mixing bowl, dissolve the Jell-O in the boiling water.
- Stir in the crushed pineapple and set aside to cool.
- In a separate mixing bowl, beat the cream cheese until smooth.
- Add the whipped cream to the cream cheese and beat until well combined.
- Stir the cream cheese mixture into the Jell-O mixture.
- Add the chopped walnuts and stir until well combined.
- Pour the mixture into a greased mold and chill until set.
Quiche Lorraine (1970s)
Ingredients:
1 pie crust
6 slices of bacon, cooked and crumbled
1/2 cup of chopped onion
1 cup of shredded Swiss cheese
4 eggs
1 1/2 cups of milk
1/2 teaspoon of salt
1/4 teaspoon of black pepper
Pinch of nutmeg
Instructions:
- Preheat your oven to 375 degrees Fahrenheit.
- In a large skillet, cook the bacon until crispy, then remove from the pan and crumble.
- In the same skillet, sauté the chopped onion until softened.
- Roll out the pie crust and place it in a 9-inch pie dish.
- Layer the cooked bacon and sautéed onion on top of the pie crust.
- Sprinkle the shredded Swiss cheese over the bacon and onion.
- In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and nutmeg.
- Pour the egg mixture over the bacon, onion, and cheese.
- Bake for 35-40 minutes, or until the quiche is golden brown and set in the center.
- Let the quiche cool for a few minutes before slicing and serving.
Chicken à la King (1970s)
Ingredients:
2 tablespoons of butter
1 green bell pepper, chopped
1/2 cup of chopped onion
1/2 cup of sliced mushrooms
2 cups of cooked chicken, chopped
1 can of cream of mushroom soup
1/2 cup of milk
Salt and pepper to taste
1/2 cup of frozen peas
1/4 cup of pimentos, chopped
Toast or biscuits, for serving
Instructions:
- Melt the butter in a large skillet over medium heat.
- Add the chopped green bell pepper, onion, and sliced mushrooms to the skillet and cook until softened.
- Add the cooked chicken to the skillet and stir to combine.
- In a separate mixing bowl, whisk together the cream of mushroom soup and milk until well combined.
- Pour the soup mixture into the skillet and stir to coat the chicken and vegetables.
- Season with salt and pepper to taste.
- Add the frozen peas and chopped pimentos to the skillet and stir until heated through.
- Serve over toast or biscuits.
These classic recipes from the 1950s, 1960s, and 1970s may have been created in simpler times with fewer ingredients in mind, but they are still just as delicious, comforting, and easy-to-make as you may remember. Whether you’re in the mood for a hearty casserole, a creamy quiche, or a nostalgic Jell-O salad, these recipes are sure to transport you back in time to the heyday of home cooking.
