Beef Stroganoff
Beef Stroganoff was the epitome of elegance on a plate during the 1960s. This dish, originally from Russia, was Americanized and became a dinner party staple. Beef Stroganoff was the epicurean dish of the 1950s and 60s. In fact, I think it might have been the first gourmet dish my mother learned to make when she was first married. This dish was always the one that my siblings and I requested for our birthdays, and the meal that my mother served at her dinner parties.
In 1960s United States, several manufacturers introduced dehydrated beef stroganoff mixes, which were mixed with cooked beef and sour cream. During the 1960s, international dishes began to gain traction in American kitchens, and Beef Stroganoff offered a touch of European sophistication. Its creamy, hearty flavor made it accessible to home cooks, while its origins added an air of worldliness. The dish’s versatility and adaptability to available ingredients ensured its place on dinner tables.
Tuna Noodle Casserole
Much-maligned because it doesn’t take much skill (other than using a can opener), this dish was a staple of the 1950s and 1960s dinner table. It contains canned tuna, canned mushroom soup, and various seasonings that ranged from curry powder to grated American cheese. The 1962 standard Favorite Recipes of American Home Economics Teachers: Meats lists page after page of this casserole including versions with potato chips, whole slices of stale bread, or cashews.
Casseroles are still popular today for the same reason they were popular in the 1960s: They’re the easiest dinner you can make. Grab some stuff, stick it in the oven, bake it up, and enjoy. This one-dish wonder perfectly captured the decade’s love affair with convenience cooking and became a weeknight staple across America.
Pork Chops with Fruit Glaze
Pork chops had a big moment in the ’60s, usually served alongside some mashed potatoes and gravy, or maybe a fruit glaze if somebody was trying to be fancy. You’d see pork steaks at BBQs and county fairs all over the place, too. This dish represented middle-class America’s attempt to elevate simple proteins into something special for Sunday dinner.
The pork chop’s popularity in the sixties stemmed from its affordability and versatility. Families could stretch their food budget while still feeling like they were serving something substantial and impressive to guests or for special occasions.
Jell-O Salads and Aspic
Bright, jiggly, and full of surprises, Jell-O salads were the star of 1960s dinner parties. These colorful creations often included fruit, whipped cream, or marshmallows, making them a versatile dish that could serve as a side or dessert. The 1960s saw the rise of elaborate Jell-O molds, thanks to clever marketing campaigns and cookbooks promoting their versatility. Jell-O salads were visually stunning, easy to make, and endlessly customizable. They added a playful, whimsical touch to meals and became a symbol of mid-century American cuisine.
Jell-O salads eventually reigned supreme, and 1960s cookbooks document savory Jell-O salads like Molded Avocado and Tuna. In fact, Julia Child even devoted a section to “The Joy of Cooking” to Jell-O salads. Jello- introduced a line of savory flavors like celery, Italian salad, & tomato in the 60s.
Ambrosia Salad
Ambrosia Salad brought a tropical twist to 1960s dining tables. This sweet “salad” combined fruit, marshmallows, and a creamy dressing for a dish that blurred the line between side and dessert. What kid from the ’50s or ’60s doesn’t remember this “salad” that includes oranges and coconut, and sometimes maraschino cherries, bananas, pineapple, and/or marshmallows? Gelatin and whipped toppings were often added, too. Ambrosia’s origins are hazy (though it’s mentioned in this 19th century cookbook) and the versions are endless, but it’s a dish still beloved in the South and many other parts of the country.
The origins of Ambrosia Salad date back to the late 19th century, but it gained widespread popularity in the mid-20th century as convenience foods like canned fruit became common. The name “ambrosia,” meaning “food of the gods,” reflects its indulgent nature. It was easy to prepare, visually appealing and offered a sweet, refreshing contrast to savory dishes. Ambrosia Salad became a staple at holiday meals and potlucks.
Meatloaf
Everybody’s mom had a different recipe, but chances are, it was on your table at least once a week. According to Bon Appetit, meatloaf became a staple during the Great Depression when meat was pricey. But growing up in the ’50s and ’60s, it was a simple, cheap way to feed the family, then have leftovers for sandwiches the next day. Whether you like yours slathered with ketchup or not, meatloaf retains its status as an American classic, even if you haven’t made it in years.
Meatloaf is really just a big, meaty, hamburger casserole if you think about it. The key was, everybody did it a little bit differently. This personalization made every family’s version unique, creating treasured memories around what was essentially a budget-friendly way to stretch ground beef into a hearty family meal.
Swedish Meatballs
Maybe you remember your parents serving this super-hip dish at 1960s cocktail parties. Many different versions exist, but they usually contain beef or pork with a rich gravy, cream sauce, or a side of lingonberry jam. Maybe you remember your parents serving this super-hip dish at 1960s cocktail parties. Many different versions exist, but they usually contain beef or pork with a rich gravy, cream sauce, or a side of lingonberry jam.
These bite-sized delights represented the era’s fascination with international cuisine, bringing a touch of Scandinavian sophistication to American dinner tables. The creamy sauce and tender meat made them perfect for entertaining, whether served as appetizers or a main course.
Fondue
Enter the 1964 New York World’s Fair, where fondue was featured in the Swiss Pavilion. America was never the same. By the late 1960s, the dipping craze had taken off with the masses — helped along by the marketing of home fondue sets. Thus, becoming an extremely trendy party food in the US throughout the 1970s. Home fondue sets, with pots for cooking over a flame, and complete with their many forks for the communal dipping into the pots, came to be all the rage in the 1960’s. Home fondue sets, with pots for cooking over a flame, and complete with their many forks for the communal dipping into the pots, came to be all the rage in the 1960’s. Kitchenware stores sold “fondue party kits” and commercial manufacturers, such as the American housewares manufacturer Dansk, made popular models like this one.
It was such a popular hit in the ’60s and ’70s, but has all but disappeared from our entertaining repertoire since then. Our cheese-loving selves think this is a very sad story, and are thrilled that today is National Cheese Fondue Day, giving us the perfect excuse to dust off the fondue pot, and put it in the center of the table, filled with bubbling cheese, and surrounded by our closest friends.
Wedge Salad
Some people are against wedge salads; personally, I think they help you craft a perfect bite every time you take one, so I’m all for ’em. In the 1960s, it was extremely common to find them as part of a power lunch or steakhouse situation. And with crisp enough lettuce, you could easily to fake a cheap version at home. This simple preparation of iceberg lettuce became synonymous with upscale dining.
The wedge salad’s appeal lay in its theatrical presentation and satisfying crunch. Topped with blue cheese dressing, bacon bits, and tomatoes, it offered a refreshing contrast to the heavier main courses that defined sixties dining.
Steak Diane
Sauce Diane, a creamy steak sauce made from cognac, mustard, and Worcestershire, isn’t too hard to make, especially if you’re cleaning almost-empty bottles out of the fridge to make it. In a nice restaurant, you would have seen sauce Diane served over a filet mignon or other upper-tier cut, but at home on the middle class dinner table, there were no rules. While the theatricality of lighting one’s food on fire in front of them at the dining table won over crowds back in the day, diners grew tired of the display by the 70s (via The Wall Street Journal). Thanks to the renewed interest in the classic recipes of Julia Child and Jacques Pepin, a new generation of cooks and foodies have rediscovered this classic dish buried in vintage recipe books. The steak has even started to reappear at New York City restaurants, and while you most likely have better luck trying out this recipe at home, the time has come for Steak Diane’s luxurious return.
French Onion Dip
French Onion Dip was a primo thing to have on the dinner table, especially when you wanted to make it seem like you did a lot more work than you did. The recipe was simple: Mix sour cream with some garlic, dill, salt, and pepper; and if you really felt like going for it, you’d fry some onions and mix them in. This became the go-to party appetizer for hosts who wanted to impress without spending hours in the kitchen.
The beauty of French onion dip lay in its deceptive simplicity. Guests would rave about the “homemade” flavor, never suspecting it took less than ten minutes to prepare. Served with potato chips or crackers, it became the unofficial starter for countless dinner parties.
Fried Chicken at Home
Maybe you were getting a bucket for some take-out, but usually fried chicken happened at home. Chicken was cheap (like 29 cents per pound cheap) and so was oil. No reason to head to KFC when you can do it at home. Home-fried chicken was a Sunday dinner staple that brought families together around the kitchen table.
The process of making fried chicken at home was almost ritualistic – from the careful seasoning of the flour to the careful monitoring of oil temperature. It represented both economy and care, showing love through the time-intensive process of creating something truly special for the family.
The dishes that graced middle-class American tables in the 1960s tell a fascinating story of a nation caught between tradition and innovation. These meals reflected the era’s optimism, the rise of convenience foods, and an emerging fascination with international flavors. While some may seem quaint by today’s standards, they created lasting memories for an entire generation. How many of these retro classics did your family serve?
