1970s Recipes

I make this every year, and my family always looks forward to having it. It's one of those recipes that looks like you've spent a lot of time on, but it's so easy to make.

Making a delicious Chinese dish is super easy. For better searing results, use a seasoned wok.

This sounds absurdly simple but is wonderful, especially when really great Italian meats and cheeses are used; but it really jazzes up routine lunch meats on a sub, too. I highly recommend the addition of a good dollop of Holland House hot cherry pepper relish. It's heavenly - had it at a sub shop on Boylston Street in Boston in the 70's and dreamed about it for years. Finally discovered it at an Italian grocery in Seattle and was thrilled to discover that same fabulous flavor. Try it, you'll love it!

A great, flavorful pasta dish for the summertime when you don't want something heavy.

This is a recipe from the American Women's Association in Kenya from the late 70's. It has been 'the' chocolate cake in my family since our Kenya days. This recipe has survived for one reason...the final product is delicious.

Sorta like you remember it from the 70's...

Everyone will love these bite-size, fried dumplings stuffed with crab. You can make these in advance of the festivities, and freeze on trays until party time.

This recipe is very versatile as you can use many different fillings, including thin sliced meats, seafood salad--or make up one of your own. You may use less salad dressing, if you like, in the spreads.

These are rich and so delicious. I dare anyone to eat just one!

Fruity, but not too sweet. I've added more club soda to make it a little lighter. All ingredients can be adjusted to your own personal taste. Keep the punch cool with ice cubes or an ice ring.

My mother called this 'Cherry Cloud Salad,' but in the 70's and 80's everything was a salad! These days most people call it a dessert, as it's very sweet and rich.

Egg noodle casserole recipe with seasoned ground beef, Southwest vegetables, tomatoes and cheese.

This was my favorite meal when staying with Grandpa and Grandma. Hope you enjoy!

In my family, we have this every time there's any type of get-together. The large bowl is always finished off and finally I asked my great Aunt how she does it. Here's her secret!

A good friend, Mrs Welch, gave me this recipe in the mid 1970's. It's fail-proof, it's delicious, and it's quick-and-easy using ingredients I usually have on-hand.

You can use 'lite' sour cream and mayonnaise, but the flavor seems a bit flatter.

This bean chowder is similar to chili. It's one of the most popular dishes at Tulsa Public Schools. Those of us growing up in the 60's and 70's remember it fondly as a favorite treat. A real stick-to-your-ribs comfort food. Tradition dictates that it is served with cinnamon rolls. This was given to me by my grandmother who was a dietician/cook for over 40 years.

Different from other Nanaimo recipes, it contains NO coconut. It was given to my mother in the 1970's by her mother-in-law.

Children will love the cake you make from this recipe for a simple chocolate cake with a simple chocolate frosting.

I leave the coconut and nuts out, and it is still very good. I get rave reviews when I take it anywhere!

If you like pistachio pudding, you will like this cake.

These have always been a childhood favorite of mine growing up in the 70's and they still are today.

This recipe is my tribute to James Crockett, the host of 'Crockett's Victory Garden' on PBS in the 1970's. Jim would raise leeks the size of baseball bats and brag about leek and potato soup. His skill in teaching gardening inspired me to pursue a career in horticulture. This version of your soup is my tribute to you.

This hearty version of an American classic soup is inspired by 'Chef Jakey' of the long-gone 'Steak Pub' in 1970's Monticello, NY. Long ago, I lived and worked in the upstate New York resort town of Monticello. As an electrical contractor, one of my clients was an upscale restaurant called 'The Steak Pub.' They had an Asian head chef named 'Jakey.' During winter months when business was slow, we spent hours doing electrical upgrades. Inevitably, we would be there at lunch time, and Jakey would invite us to his specialty, Mushroom Barley Soup, with hot sourdough. The addition of the cream of mushroom soup gives a creamier end result. Serve hot with sourdough or other fine bread, or garlic rounds.