45 Vintage Recipes Inspired by the Swinging '60s (2024)

Home Recipes Cooking Style Comfort Food

45 Vintage Recipes Inspired by the Swinging '60s (1)Caroline StankoUpdated: Jan. 03, 2024

    1960s food reflects the influence of Julia Child, faux-international cuisine and lots of fondue. Have a taste of the 60s with these delectable vintage-inspired recipes.

    1/45

    Brandy Old-Fashioned Sweet

    The concept of an old-fashioned dates back to the early 1800s and includes whiskey, bitters, cherry juice, sugar and water. This old-fashioned recipe, which is extremely popular in Wisconsin, uses brandy in place of whiskey and lemon-lime soda instead of water for a milder cocktail. —Taste of Home Test Kitchen

    Go to Recipe

    2/45

    Taste of Home

    Slow-Cooked Chicken a la King

    When I know I'll be having a busy day with little time for cooking, I prepare this tasty main dish. Brimming with tender chicken and colorful vegetables, it smells so good while cooking. —Eleanor Mielke, Snohomish, Washington

    Go to Recipe

    3/45

    Taste of Home

    Cucumber-Stuffed Cherry Tomatoes

    Besides being tasty, these little tomato poppers are extra awesome because you can make them ahead of time. At parties, I often triple the recipe because they disappear fast. —Christi Martin, Elko, Nevada

    Go to Recipe

    4/45

    Amish Yum-Yum Salad

    I received the recipe for Amish yum-yum salad from a friend of my mother’s years ago. I always have the ingredients on hand in case I need a quick dessert. Any flavor of gelatin works well, and sometimes I spoon it into individual parfait glasses instead of serving it in one big bowl. Everyone enjoys it. —Yvonne Bellomo, Ebensburg, Pennsylvania

    Go to Recipe

    5/45

    Three-Cheese Fondue

    I got this easy recipe from my daughter, who lives in France. It’s become my go-to fondue, and I make it often for our family. —Betty A. Mangas, Toledo, Ohio

    Go to Recipe

    By the way, mind checking these easy, party-ready fondue recipes that are delicious andoffer endless possibilities.

    6/45

    This elegant hors d'oeuvre is almost effortless. Use fresh herbs if possible, and feel free to sub in whole wheat phyllo. —Lisa Diehl, Edina, Minnesota

    Go to Recipe

    7/45

    Taste of Home

    Wedge Salad with Blue Cheese Dressing

    A wedge salad gets the creamy treatment when topped with blue cheese dressing. Keep the dressing as a topper, or make it a dip for Buffalo wings. —Jenn Smith, East Providence, Rhode Island

    Go to Recipe

    8/45

    Taste of Home

    I love the contrasting tastes and textures of these rounds. Each bite balances the refreshing burst and crunch of cucumber with the rich flavor and creaminess of the filling. —Donna Pochoday, Morristown, New Jersey

    Go to Recipe

    9/45

    String Cheese Meat Loaf

    My daughter likes the cheese stuffed into this tasty meat loaf made with a blend of ground beef and Italian sausage. Served with a salad and sourdough bread, the meal is special enough for company. —Laura Lawrence, Salinas, California

    Go to Recipe

    10/45

    Peanut Butter Chocolate Fondue

    Whenever the family wanted to do a little celebrating over the years, I would make this fondue. It’s fun gathering around the table to get a taste of it. —Beverly Olthaus, Cincinnati, Ohio

    Go to Recipe

    11/45

    Taste of Home

    Cranberry Waldorf Salad

    Cranberries grow in the coastal area about 50 miles from our home. When they become available, I always make this creamy salad. —Faye Huff, Longview, Washington

    12/45

    Jiffy Ground Pork Skillet

    Some people call it dinner hour, but many of us call it rush hour. Slow down the pace with this so-simple mouthwatering ground pork meal. The only thing you'll have left over is time to share with your family at the table. —Brigitte Schaller, Flemington, Missouri

    Go to Recipe

    13/45

    Sandy's Chocolate Cake

    Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe and won first prize. —Sandra Johnson, Tioga, Pennsylvania

    Go to Recipe

    14/45

    Beef Burgundy Over Noodles

    I got this delightful beef burgundy recipe from my sister-in-law many years ago and have used it ever since. Whenever I serve it to guests, they always request this. The tender beef, mushrooms and flavorful sauce are delicious over noodles. —Margaret Welder, Madrid, Iowa

    Go to Recipe

    15/45

    Zucchini Hamburger Pie

    This hamburger pie is a family favorite handed down from my dear aunt. It is so hearty that it satisfies the appetite well. And my family has always enjoyed the idea of having pie for supper! —Eloise Swisher, Roseville, Illinois

    Go to Recipe

    16/45

    Easy Meatball Stroganoff

    This recipe has fed not only my own family, but many neighborhood kids! They come running when I make this supper. It's one of those things you throw together after work on a busy day because you know it works. —Julie May, Hattiesburg, Mississippi

    Go to Recipe

    17/45

    Taste of Home

    Nutty Stuffed Mushrooms

    Basil, parmesan cheese and mushroom blend together well, while buttery pecans give these treats a surprising crunch. Our children, grandchildren and great-grandchildren always ask for them! —Mildred Eldred, Union City, Michigan

    Go to Recipe

    18/45

    Creme de Menthe Squares

    This layered bar hits all the sweet spots: It’s airy, creamy, crunchy and the perfect mix of cool mint and rich chocolate. It has a vintage dessert appeal that no one in our family can resist. —Marilyn Blankschien, Clintonville, Wisconsin

    Go to Recipe

    19/45

    Dilled Mushroom Turnovers

    My bite-sized mushroom pastries are hard to resist. For parties, I prep and freeze them ahead, then pop them into the oven when guests are on the way. —Isabella Michel-Clark, Sparks, Nevada

    Go to Recipe

    20/45

    TMB Studio

    Contest-Winning Chicken Wild Rice Casserole

    While this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread. —Elizabeth Tokariuk, Lethbridge, Alberta

    Go to Recipe

    21/45

    Easy Cheesy Biscuits

    I'm a big fan of homemade biscuits, but not the rolling and cutting that goes into making them. The drop-biscuit method solves everything! —Christina Addison, Blanchester, Ohio

    Go to Recipe

    22/45

    Smoky Baked Beans

    They’ll be standing in line for this saucy bean recipe full of that hard-to-capture campfire flavor. A combination of colorful calico beans, it makes a lovely looking side dish with many a summer entree. —Lynne German, Cumming, Georgia

    Go to Recipe

    23/45

    Baked Egg Rolls

    These egg rolls are low in fat but the crispiness from baking will fool you into thinking they were fried! —Barbara Lierman, Lyons, Nebraska

    Go to Recipe

    24/45

    Sour Cream Cucumbers

    It’s been a tradition at our house to serve this dish with the other Hungarian specialties my mom learned to make from the women at church. It’s especially good during the summer when the cucumbers are fresh-picked from the garden. —Pamela Eaton, Monclova, Ohio

    Go to Recipe

    25/45

    Taste of Home

    Steak Diane

    When I want to provide a memorable dinner but don't want to spend hours in the kitchen, this is the recipe I rely on. I've used it many times on holidays or other occasions for a quick, impressive main dish. We relish the savory steak Diane sauce. —Pheobe Carre, Mullica Hill, New Jersey

    Go to Recipe

    26/45

    Taste of Home

    Burnt Custard

    The recipe for this smooth-as-silk custard came from a local restaurant years ago. With its broiled topping it looks pretty in individual cups. —Heidi Main, Anchorage, Alaska

    Go to Recipe

    27/45

    Spumoni Slices

    My sweet rectangles get their name from the old-fashioned tri-colored ice cream. Our whole family prefers them. —Mary Chupp, Chattanooga, Tennessee

    Go to Recipe

    28/45

    29/45

    Jeweled Coconut Drops

    Red raspberry preserves add a festive flair to these tender coconut drops. Perfect for potlucks and cookie exchanges, the shaped cookies never last long when I make them for my husband and two sons. —Ellen Marie Byler, Munfordville, Kentucky

    Go to Recipe

    30/45

    Pretty Pink Punch

    This refreshing punch is convenient because you can make it ahead of time and just add the ginger ale just before serving. —Taste of Home Test Kitchen

    Go to Recipe

    31/45

    I always make these appetizers for our get-togethers. They're easy to prepare and a snappy addition to any party. —Kelly Alaniz, Eureka, California

    Go to Recipe

    32/45

    Braised Dill Potatoes

    Dill, chicken broth and a few other simple ingredients create a side dish your family will love. The braised potatoes are delicious with sour cream. —Amie Schmidt, San Diego, California

    Go to Recipe

    33/45

    Glazed Lemon Chiffon Cake

    This fluffy cake is a real treat drizzled with the sweet-tart lemon glaze. —Rebecca Baird, Salt Lake City, Utah

    Go to Recipe

    34/45

    Taste of Home

    Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. —Anndrea Bailey, Huntington Beach, California

    Go to Recipe

    35/45

    Antipasto Platter

    We entertain often, and an antipasto platter is one of our favorite crowd-pleasers. Guests love having their choice of so many delicious nibbles, including pepperoni and cubes of provolone. —Teri Lindquist, Gurnee, Illinois

    Go to Recipe

    36/45

    Taste of Home

    Mom's Beef Lasagna

    This meat lasagna recipe is one of my mom's specialties. It's a hearty main dish that gets requested time and time again. The from-scratch sauce makes each cheesy slice extra flavorful and softer-textured than other versions. —Kim Orr, West Grove, Pennsylvania

    Go to Recipe

    37/45

    Hot Dog Roll-Ups

    Not only do my grandchildren love these cheese-filled hot dogs, they enjoy helping put the meal together, too. It's the perfect solution when you need a last-minute lunch. —Lyletta Searle, Morgan, Utah

    Go to Recipe

    38/45

    Taste of Home

    Cinnamon-Spiced Bananas

    The whole family will love this special treat that uses the microwave so it’s ready in a flash. Plus, it’s a delicious way to jazz up bananas and add more fruit to your diet. —Janet Hommes, Surprise, Arizona

    Go to Recipe

    39/45

    Taste of Home

    Classic Swedish Meatballs

    I'm a "Svenska flicka" (Swedish girl) from northwest Iowa, where many Swedes settled at the turn of the century. This recipe was given to me by a Swedish friend. It's obviously a 20th century version of a 19th century favorite, since back then they didn't have bouillon cubes or evaporated milk! I think you'll agree that these modern-day "Kottbullar" are very tasty. —Emily Gould, Hawarden, Iowa

    Go to Recipe

    40/45

    Parisian Chicken Bites

    When a friend of mine returned from a trip to Paris, she raved about the food she had and described one of her favorite meals. It inspired me to create a similar hors d’oeuvre. —Noelle Myers, Grand Forks, North Dakota

    Go to Recipe

    41/45

    For an intimate dinner with close friends, serve this stunning dinner of tenderloin steaks and lobster tail. Your guests will think they are dining at a fine restaurant when you serve them this surf and turf dish. —Taste of Home Test Kitchen

    Go to Recipe

    42/45

    Taste of Home

    Kentucky Butter Cake

    I found this Kentucky butter cake recipe in an old cookbook I bought at a garage sale and couldn’t wait to try it. I knew it had been someone’s favorite because of the well-worn page. —Joan Gertz, Palmetto, Florida

    Go to Recipe

    43/45

    Better Than Fried Shrimp

    This crispy shrimp is a healthier alternative to deep-fried varieties. Coating the shrimp with panko bread crumbs, spraying with cooking spray and then baking give this appetizer great taste without all the saturated fat and calories of deep frying. —Cher Schwartz, Ellisville, Missouri

    Go to Recipe

    44/45

    Jeweled Cookies

    Candied fruits give a stained-glass look to these cookies that taste like shortbread. —Ruth Ann Stelfox, Raymond, Alberta

    Go to Recipe

    45/45

    Taste of Home

    Easy Chow Mein

    Some years ago, our daughter welcomed me home from a hospital stay with this Asian dish and a copy of the recipe. Now I freeze leftovers for fast future meals. —Kay Bade, Mitchell, South Dakota

    Go to Recipe

    Originally Published: August 28, 2018

    45 Vintage Recipes Inspired by the Swinging '60s (45)

    Caroline Stanko

    Caroline has been with Taste of Home for the past seven years, working in both print and digital. After starting as an intern for the magazine and special interest publication teams, Caroline was hired as the third-ever digital editor for Taste of Home. Since then, she has researched, written and edited content on just about every topic the site covers, including cooking techniques, buzzy food news, gift guides and many, many recipe collections. Caroline also acts as the editorial lead for video, working with the Test Kitchen, videographers and social media team to produce videos from start to finish.When she’s not tip-tapping on a keyboard, Caroline is probably mixing up a killer cocktail, reading a dog-eared library book or cooking up a multi-course feast (sometimes all at once). Though she technically lives in Milwaukee, there is a 50/50 chance Caroline is in Chicago or southwest Michigan visiting her close-knit family.

    45 Vintage Recipes Inspired by the Swinging '60s (2024)

    FAQs

    What was swinging sixties party food? ›

    Popular party snacks were: chunks of pineapple and cheddar cheese on cocktail sticks stuck all over a grapefruit. And milk shakes with balls of different pastel-coloured ice creams. Or you could make Jelly in pretty shaped moulds with different layers of tinned fruit in them.

    What food was served at the 1960s picnic? ›

    There was a bowl of baked beans, a homemade potato salad, some deviled eggs, homemade rolls, pickles, and a jellied salad.

    What popular foods were invented in the 1960s? ›

    Kool-Aid was a giant 1960s food hit with boomer kids. Kid-focused junk foods were developed to appeal to the Baby Boom generation, and Lucky Charms, Pop-Tarts, Bugles, Apple Jacks, Frosted Mini Wheats, and Pringles chips came out in the 1960s.

    What food to serve at a 60s party? ›

    Of course, no retro cocktail hour menu would be complete without some old-school appetizers like a cheese ball, fondue, and deviled eggs. Those beet dyed eggs were even topped with some fried Spam because meat in a can was all the rage. Canned fish was a staple in the 60s too.

    What desserts were popular in the 60s? ›

    It was a decade of flambée, fondue, Jell-O and junket.

    We Americans will always have a sweet tooth. How we go about satisfying it, however, continues to change.

    What snacks did they eat in the 60s? ›

    However, packaged snacks were not about to concede to the fast food trend. Peanut M&Ms, Atomic Fireballs, Certs Mints, Hot Tamales, PEZ candy, Pixy Stix, Smarties Candy Necklaces and Marshmallow Peeps were all candies developed during this decade.

    What were the convenience foods in the 1960s? ›

    And, for after-school snacks, Pringles, Bugles, Ruffles, Pop-Tarts, Doritos, and Chips Ahoy are a real treat! I recommend you try the newest soft drinks, Gatorade, Tang, or Sprite too. They go perfect with the new Squeeze Cheese (aerosol cheese is my new best friend) and let's not forget spaghetti-os!

    What food did they have in the hippie era? ›

    The cuisine that the counterculture took to in the late 1960s, and then helped introduce to the mainstream in the 1970s, embraced whole grains and legumes; organic, fresh vegetables; soy foods like tofu and tempeh; nutrition-boosters like wheat germ and sprouted grains; and flavors from Eastern European, Asian, and ...

    What were the four food groups in the 1960s? ›

    By the 1960s, the number of food groups had been reduced to 4: milk, vegetables and fruit, meat, and breads and cereal (12).

    What was the junk food in the 1960s? ›

    Pringles, Pop-Tarts, Doritos, Starburst, Chips Ahoy!, Gatorade, Sprite, and Ruffles all debuted during the decade, and fast food came into its own with McDonald's. New kid-friendly (read: super-sugary) breakfast cereals abounded, like Froot Loops, Honeycomb, Cap'n Crunch, and Lucky Charms.

    What was the favorite food in 1963? ›

    Chicken and dumplings, pot roast, casseroles, fried chicken and biscuits were just a few of readers' favorite dishes that are as popular now as they were in 1963, but few of us are killing the chickens we eat.

    What was the most popular fast food in the 60s? ›

    Kentucky Fried Chicken, 1963

    Kentucky Fried Chicken was founded by Harland Sanders in 1955, but it really took off by 1963 when it became the largest fast food operation in the United States with 600 locations.

    What were the best appetizers in the 1960s? ›

    Stuffed Crescent Rolls as in “Pigs in a Blanket” and Asparagus Rollups. Cocktail parties and anything in a can were popular in the 1960s, so obviously these appetizers were all the rage.

    What food was popular in 1964? ›

    From Waffles to Cronuts. And during that World's Fair, the most influential item of the year: the Belgian waffle. “It was a tidal wave," says Bill Cotter, author of *The 1964–1965 New York World's Fair: Creation and Legacy, "*and everybody had to have a waffle stand by 1965.” Sound familiar? Ah yes, the cronut craze.

    What foods were popular in 1969? ›

    Pigs in a blanket, Swedish meatballs, shrimp cocktail, vegetables with green goddess dip — and pineapple upside down cake or the popular bundt “Tunnel of Fudge Cake,” which won the Pillsbury Bake-Off in 1966.

    What was dinner like in the 1960s? ›

    Dinner: American palates became more sophisticated thanks to Julia Child, but many 60's meals were still dominated by convenience foods like this terrifying olive,celery and cheese jello salad. Buffet dinners of beef stroganoff, green beans amandine and flaming cherries jubilee were popular.

    What sweets were in the 60s? ›

    Think of all the different flavours of boiled sweets imaginable; rhubarb and custard, chocolate lime, cola cubes and lemon sherbets. All mixed with black jacks, parma violets, love hearts, aniseed balls and the favourite milk chocolate of the time.

    How do you throw a 60s theme party? ›

    Throwing a 60s party is a groovy idea; you could encourage guests to come in hippie attire, play classic rock music, serve retro snacks like cheese fondue and deviled eggs, and decorate with psychedelic patterns and lava lamps.

    References

    Top Articles
    Latest Posts
    Recommended Articles
    Article information

    Author: Ms. Lucile Johns

    Last Updated:

    Views: 5852

    Rating: 4 / 5 (41 voted)

    Reviews: 80% of readers found this page helpful

    Author information

    Name: Ms. Lucile Johns

    Birthday: 1999-11-16

    Address: Suite 237 56046 Walsh Coves, West Enid, VT 46557

    Phone: +59115435987187

    Job: Education Supervisor

    Hobby: Genealogy, Stone skipping, Skydiving, Nordic skating, Couponing, Coloring, Gardening

    Introduction: My name is Ms. Lucile Johns, I am a successful, friendly, friendly, homely, adventurous, handsome, delightful person who loves writing and wants to share my knowledge and understanding with you.