The 1960s brought a noticeable change to American food culture, with international cuisines becoming more mainstream, while the processed foods that defined the 1950s still held their ground at family meals.
In 1954, C. A. Swanson & Sons launched the frozen TV dinner, promoting it as a fun, easy-to-make meal with its convenient, disposable tray that cut down on cleanup time, according to reports from the Smithsonian National Museum of American History.
This portable dining option appealed to middle-class Americans, allowing families to enjoy meals in front of their new televisions.
VINTAGE PHOTOS REVEAL WHAT GROCERY SHOPPING LOOKED LIKE IN THE 1960s
In 1963, Julia Child made her television debut with “The French Chef,” introducing American home cooks to a fresher way of preparing international dishes.
Thinking back, do you recall enjoying any of the classic eats from this mid-century era?
Fondue
The trend of fondue, originating from Switzerland, captured American hearts during the 1960s and ’70s, largely influenced by the Swiss Pavilion’s cheese fondue offering at the 1964 New York World’s Fair.
Fondue, which comes from the French word for “to melt,” involves melting cheese, wine, and various seasonings in a pot and sharing it with bread, meat, and other dippables.
During the ’60s and ’70s, fondue sets became a trendy centerpiece for gatherings.
Casseroles
As the convenience food movement flourished, casseroles packed with canned and processed ingredients became increasingly popular.
The iconic green bean casserole was developed by Campbell’s test kitchen employee Dorcas Reilly in 1955 and was initially named “Green Bean Bake,” according to the company’s website.
To this day, the dish requires just six ingredients: green beans (canned or fresh), Campbell’s Cream of Mushroom soup, soy sauce, black pepper, milk, and French-fried onions.
A tuna noodle casserole recipe even appeared in the 1951 edition of “The Joy of Cooking.” Another classic from this period was Chicken divan, which paired chicken and broccoli in a creamy sauce, often topped with cheese and breadcrumbs.
Chicken Kiev
The origins of Chicken Kiev are a bit unclear, but it likely draws from French cooking methods and Eastern European cuisine. This dish is created by stuffing a chicken breast with garlic-herb butter, breading it, and then frying it.
Frozen versions of Chicken Kiev continue to be available in grocery stores today.
French Onion Dip
Lipton introduced its dehydrated onion soup in the early 1950s, and by the end of the decade, home cooks were mixing it with sour cream to create what initially was known as California dip, now more widely recognized as French onion dip.
The dip has evolved quite a bit since its humble two-ingredient beginnings, with modern recipes often incorporating Greek yogurt or cream cheese.
Other nostalgic dishes that many baby boomers might remember fondly include Swedish meatballs, Chicken à la king, and grasshopper pie.
Typically, Swedish meatballs are made with ground meat, breadcrumbs, and egg, served with gravy. Chicken à la king combines chicken and vegetables in a creamy sauce, typically enjoyed over toast, rice, or noodles.
Grasshopper pie is a delightful no-bake dessert that features crème de menthe and crème de cacao in a cookie crust.
