1960s Recipes

Remember wedge salad, tunnel of fudge cake, Swedish meatballs, and cheese straws? Browse the popular recipes from the 1960s that have never gone out of style.

Staff Picks

Cocktail Meatballs IV

Rating: 4.57 stars
224
This is an extremely easy appetizer that keeps them coming back for seconds.

Ribbon Meatloaf

Rating: 4 stars
30
Beautifully mellow in flavor, this meatloaf has a ribbon of cheese flowing through the middle of it. Use the cheese of your choice. In this recipe, I use Cheddar cheese, but you could try it with blue cheese or American cheese.

Grandma's Stuffed Celery

Rating: 4.51 stars
55
My grandma always made stuffed celery at Thanksgiving and Christmas. As kids, we were always so hungry before the holiday meal we would sneak and get a piece of celery to curb our appetite. It was nearly all gone by meal time and we always got fussed at with hint of a grin from Grandma. Now I never have holiday meals without it!

Tunnel of Fudge Cake II

Rating: 4.23 stars
31
A cake that needs no introduction, Ladies and Gentlemen, Tunnel of Fudge!

Chef John's Chicken Kiev

Rating: 4.75 stars
254
I'm not going to say this chicken Kiev is 'easy to make.' It's really not. So, why try? Because, if and when you pull this off, you'll be enjoying one of the greatest chicken experiences of your life. It's also one of the greatest garlic experiences of your life, as well as one of the greatest butter experiences of your life.

Turkey a la King

Rating: 4.43 stars
249
Turkey, peas and mushrooms in a creamy sauce to serve over puff-pastry boats, biscuits, toast or rice.

Chef John's Shrimp Cocktail

Rating: 4.94 stars
145
Before I knew much about food or dining out, I knew that if they brought shrimp cocktails to the table as an appetizer, we were eating at a 'fancy' restaurant. I'm sure I enjoyed the shrimp, but what I really loved was dipping the crackers in the spicy, horseradish-spiked cocktail sauce.

Beef Wellington

Rating: 4.54 stars
392
This is a very easy recipe that I learned when I was living in England. Note that Beef Wellington should always be served with the center slightly pink. Enjoy!

Wedge Salad with Elegant Blue Cheese Dressing

Rating: 4.6 stars
163
This a great salad to have for a simple lunch or to serve with a nice dinner. Fresh ingredients make this salad very elegant and the wedge presentation makes it a great starter for a special occasion dinner. It is best to chill the dressing for 24 hours prior to serving.

Baked Alaska

Rating: 4.28 stars
68
Cake and ice cream dessert topped with meringue -- vary ice cream flavors for your signature dish. I like cherry-burgundy ice cream!

Individual Beef Wellingtons

Rating: 4.56 stars
198
Serve these with a Bearnaise sauce. Mmm!

Sidecar Cocktail

Rating: 4.25 stars
4
The Ritz Hotel in Paris claims to have created this cocktail in the early 20th century. The potent combination of Cognac and orange-flavored liqueur shaken until ice cold with lemon juice is a timeless classic.
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Inspiration and Ideas

The Most Popular Recipes of the 1960s
Travel through time with us as we go through the most popular recipes of the 1960s.
Boiled Tongue
Rating: Unrated
43
My Mother use to boil the heck out of it, and then peel the very thick skin, and serve it up on a platter for Sunday dinner - mmmmmm! I can't believe now that all us kids used to fight over the tip, and the next day - tongue sandwich to school with lots of mayonnaise.

Beef Bourguignon I

Rating: 4.63 stars
231

My sister sent me this recipe and the delectable smell of this hearty yet fancy dish brings my teenaged boys running! Serve with potatoes, noodles or rice.