No celebration was complete without a gelatin mold. 1930 introduced lime. It inspired several 1950s and 1960s molds, showing a cook's ingenuity.
Cheese fondue was served during late 1960s family parties! Find your parents' or grandparents' fondue pots—fondue is still wonderful to host.
Perhaps your parents served this fashionable dish at 1960s cocktail parties. Most variants have beef or pork with a thick gravy, cream sauce, or lingonberry jam.
This recipe, mocked since it requires only a can opener, was a 1950s and 1960s supper favorite. It has canned tuna, mushroom soup, curry powder, and grated American cheese.
Boxed cake mixes became more widely available after WWII, making the cake popular in the 1950s and 1960s. Though less famous, this cake deserves a spot on the table.
The 1860s Delmonico's chef invented this meringue-topped ice cream treat. Tableside or oven-torched meringue. This dessert was a show-stopping finale for lavish at-home gathering.
Chicken and vegetables were served over biscuits, rice, or pilaf in a cream sauce (usually canned cream of mushroom soup). The 1950s and 1960s were its peak.
Ambrosia is still popular in the South and other parts of the country, despite its unclear origins and endless variations.
It was a cheap, easy way to feed the family and have leftovers for sandwiches in the 1950s and 1960s. Meatloaf is an American favorite, whether you like it with ketchup or not.