The 1930 Jell-O Gallery indicates lime was introduced. Cooks' inventiveness influenced various 1950s and 1960s molds. Cottage cheese, crushed pineapple, oranges, almonds, celery, sour cream, vinegar, shredded cucumber, onion, and shrimp. No seconds.
The 1964 New York World's Fair Switzerland exhibit's dinner party favorite was the food. Late 1960s family parties had cheese fondue! Find your parents' or grandparents' fondue pots—fondue parties are fun.
Perhaps your parents served this trendy dish at 1960s cocktail parties. Most have beef or pork with rich gravy, cream sauce, or lingonberry jam. Guess what? IKEA sells Swedish meatballs.
It has canned tuna, mushroom soup, curry powder, and shredded American cheese. The 1962 classic Favorite Recipes of American Home Economics Teachers: Meats has pages of this meal with potato chips, huge bits of old bread, and cashews.
Pineapple upside-down cake won the first Dole recipe contest in 1926. After WWII, boxed cake mixes were readily available, making the cake popular in the 1950s and 1960s, according to Bon Appetit. This cake should be served.
The History Channel states that a Delmonico's chef in New York City devised this meringue-topped ice cream cake in the 1860s, adopting the French recipe but calling it after the U.S. annexation of Alaska.
AmbrosiaWho doesn't remember this '50s or '60s "salad" with oranges, coconut, maraschino cherries, bananas, pineapple, and marshmallows? Gelatin and whipped toppings were usual. In this 19th-century cookbook, ambrosia is mentioned.
Fudge Cake Tunnel
The 1966 Pillsbury Bake-off winner was popular nationwide. Why not? Chocolate lava cakes have a fudge-like center. Food & Wine stated that Nordic Ware Bundt pan sales soared after the cake won the contest.
"gourmet" cookbooks included it by 1950. Mushrooms, tomato paste, and cream soup were utilized. Hamburger replaced beef filet over buttered noodles or rice.