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When we think of the 1950s hula hoops, pink kitchens, and black-and-white TVs come to mind. You may also have memories of some strange Jello salads or some casseroles of questionable nature. But, there was plenty of really great food back then, too! Here are some of the most popular dishes from the era that are still just as tasty today.

Wacky Cake



This cake gets its name from the fact that there’s no eggs, no milk, and no butter in the batter. This is sometimes also called a vinegar cake since this pantry staple helps give it a very fluffy texture. Topped with chocolate frosting that has the perfect crackle, this cake is a true classic. Cakes like these were quite popular in the 1930s when certain ingredients might not have been in great supply depending on your budget. But, this one is always a hit, no matter the occasion or the year! Get the recipe right here.

Chex Mix

The first recipe for Chex mix was printed on the Chex cereal box back in 1952. It became an instant hit for parties and gatherings and has remained so ever since. No one can resist this crunchy, salty mixture. Plus, it’s a lot less greasy than potato chips. Find the recipe here.

Chicken á la King

You can add some egg noodles to this dish or serve it with bread or biscuits. Either way, this creamy chicken casserole will have you singing the praises of comfort food. This dish was quite popular in the 1950s through to the 1970s. But, those of us who grew up with it still love it today. Get the recipe here.

Ambrosia Salad


This “salad” was a staple at many a potluck, Christmas gathering, or church dinner back in the day. While we don’t make salads this way anymore, this ambrosia is a lovely dessert filled with fruit, nuts, marshmallows, and coconut. This was always my favorite! See how to make it here.

Meatloaf

In the 1930s meals that used less meat were a much-needed way to stretch the food bill. Then in the 1940s rationing again made it necessary to scrimp on meat. The result was a rash of “loaf” meals filled with oats, beans, or other fillers to replace some of the meat. By the 1950s the meatloaf had become a classic American dish even though most people could afford more in the way of proteins. Filled with herbs and topped with some sort of sauce, a meatloaf never fails to satisfy everyone at the table. Find a classic version here.

Church Supper Hotdish

Near the Great Lakes casseroles are the pans that you cook hotdishes in. These can range from a John Marzetti type of meal to the crunchy chow mein version pictured above. These dishes were also great for potlucks and allowed the cook to use up whatever was on hand, from canned or frozen veggies to cans of tuna, chicken, or some ground beef. Find the recipe right here.

Classic Beef Spaghetti

Before international travel made for a generation of foodies, most Americans had a version of Italian cooking that didn’t much resemble the foods of Italy. These included Chef Boyardee boxed pizza kits and the classic version of beef spaghetti. Our recipe uses spaghetti sauce packets for a real 1950s twist. This is also the same type that was so popular in cafeterias across the nation, too. Find out how to make it here.

Cottage Cheese Salad

For a quick lunch or a light dinner many women in the 1950s favored a cottage cheese-based meal. A woman watching her figure was encouraged to have simple meals of cottage cheese with lettuce or pineapple to cut a few calories. But, there were also a lot of decadent sweet cottage cheese recipes, too. This savory version has sour cream in it, so it’s not diet by any means, But, it sure is tasty. And, you won’t find a quicker lunch in any era. Find the recipe here.

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