1950’s Recipes That We All Forgot About

The 1950s in the United States marked a period of significant change in the culinary landscape. After the end of World War II, the country experienced an era of post-war abundance, with an abundance of food resources and new consumer products becoming more readily available. This, combined with the rise of convenience foods and the introduction of new cooking technologies, reshaped the way Americans approached cooking and dining.

During this time, classic American dishes gained immense popularity and became beloved favorites in households across the nation. These recipes reflected the values and tastes of the era, emphasizing comfort, simplicity, and wholesome ingredients. Families found joy in gathering around the dinner table to enjoy these iconic dishes together.

From the comforting meatloaf, made with affordable ground beef and pantry staples, to the budget-friendly tuna casserole that provided a filling meal, these recipes showcased the ingenuity of American home cooks. Chicken à la King, with its creamy sauce and elegant presentation, became a go-to option for dinner parties and special occasions.

The dessert scene saw the rise of pineapple upside-down cake, a delightful treat that combined the sweetness of caramelized pineapple with a moist and buttery cake. Ambrosia salad, a refreshing fruit medley with hints of coconut and marshmallows, brought a touch of nostalgia to gatherings.

Deviled eggs became a staple appetizer, adding a tangy and savory touch to social events and family picnics. The colorful Jell-O mold salads, suspended with various ingredients, became a playful addition to the dining table and exemplified the vibrant and fun-loving spirit of the era.

And who could forget the classic milkshakes served in soda fountains and diners? These creamy delights, made with ice cream and various flavors, offered a cool and satisfying indulgence.

Overall, the 1950s in the United States witnessed a culinary landscape that embraced the changing times while still cherishing traditional flavors. These iconic recipes remain nostalgic symbols of an era when families gathered around the table to enjoy classic American dishes, creating lasting memories and traditions that continue to resonate with us today.

1. Classic Meatloaf

Ingredients:

• 1 ½ pounds ground beef
• 1 cup breadcrumbs
• 1 onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 cloves garlic, minced
• 2 eggs, beaten
• ½ cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Glaze:

• ½ cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon mustard

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan and set aside.
2. In a large mixing bowl, combine the ground beef, breadcrumbs, chopped onion, chopped bell pepper, minced garlic, beaten eggs, ½ cup ketchup, Worcestershire sauce, salt, and black pepper. Mix well using your hands or a spoon until all the ingredients are evenly incorporated.
3. Transfer the meat mixture to the greased loaf pan and press it down gently to form a loaf shape.
4. In a small bowl, prepare the glaze by mixing together ½ cup ketchup, brown sugar, and mustard. Spread the glaze evenly over the top of the meatloaf.
5. Place the meatloaf in the preheated oven and bake for about 1 hour, or until the internal temperature reaches 160°F (71°C) on a meat thermometer.
6. Once cooked, remove the meatloaf from the oven and let it rest for a few minutes before slicing and serving.

This classic 1950s meatloaf pairs well with mashed potatoes, green beans, or a side salad. It captures the essence of traditional American comfort food and is sure to bring a taste of nostalgia to your table. Enjoy!

2. Tuna Casserole

Ingredients:

• 8 ounces egg noodles
• 2 cans (10.75 ounces each) cream of mushroom soup
• 1 cup milk
• 2 cans (6 ounces each) tuna, drained
• 1 cup frozen peas
• 1 cup shredded cheddar cheese
• 1 cup crushed potato chips
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
3. In a large mixing bowl, combine the cream of mushroom soup and milk. Stir until well blended.
4. Add the drained tuna, frozen peas, and cooked egg noodles to the bowl. Mix gently to combine all the ingredients. Season with salt and pepper to taste.
5. Transfer the mixture to the greased baking dish, spreading it out evenly.
6. Sprinkle the shredded cheddar cheese over the top of the casserole, followed by the crushed potato chips.
7. Place the casserole in the preheated oven and bake for approximately 25-30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
8. Remove from the oven and let it cool for a few minutes before serving.

This classic Tuna Casserole from the 1950s is a comforting and easy-to-make dish that the whole family can enjoy. Serve it alongside a green salad or steamed vegetables for a complete meal. It’s a delicious taste of nostalgia that will bring back fond memories of traditional American home cooking. Enjoy!

3. Chicken à la King

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 tablespoons unsalted butter
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 cup mushrooms, sliced
• 1 small onion, diced
• ¼ cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• Salt and pepper, to taste
• ¼ cup chopped fresh parsley
• Toasted bread or rice, for serving

Instructions:

1. Season the chicken breasts with salt and pepper. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken breasts and cook until browned and cooked through. Remove the chicken from the skillet and set aside to cool. Once cooled, shred the chicken into bite-sized pieces.
2. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the diced bell peppers, mushrooms, and onion. Sauté until the vegetables are tender.
3. Sprinkle the flour over the vegetables and stir to coat. Cook for about 1 minute to cook off the raw flour taste.
4. Gradually whisk in the chicken broth, stirring constantly to avoid any lumps. Cook until the mixture thickens and comes to a simmer.
5. Reduce the heat to low and stir in the heavy cream. Simmer gently for about 5 minutes, until the sauce has thickened further.
6. Add the shredded chicken to the skillet and stir to combine. Cook for an additional 5 minutes to heat the chicken through.
7. Stir in the chopped parsley and season with salt and pepper to taste.
8. Serve the Chicken à la King over toasted bread or rice. Garnish with additional parsley if desired.

This classic 1950s Chicken à la King recipe is rich, creamy, and full of flavor. It’s a delicious and comforting dish that can be served for a special dinner or enjoyed as a hearty meal any time of the year.

4. Pineapple Upside-Down Cake

Ingredients:

• 1 can (20 ounces) pineapple slices, drained (reserve the juice)
• 1/2 cup unsalted butter, melted
• 1 cup brown sugar
• Maraschino cherries, for decoration (optional)
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup pineapple juice (reserved from the canned pineapple)
• 1/4 cup milk

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
2. In a small bowl, mix the melted butter and brown sugar until well combined. Pour the mixture into the greased cake pan, spreading it out evenly.
3. Arrange the pineapple slices on top of the butter-sugar mixture in the cake pan. Place a maraschino cherry in the center of each pineapple slice if desired.
4. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
5. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
6. In a separate bowl, combine the pineapple juice and milk.
7. Gradually add the dry ingredients to the butter mixture, alternating with the pineapple juice-milk mixture. Begin and end with the dry ingredients, mixing until just combined.
8. Pour the batter over the pineapple slices in the cake pan, spreading it out evenly.
9. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the cake onto a serving plate, allowing the pineapple slices to become the top of the cake.
11. Serve the Pineapple Upside-Down Cake warm or at room temperature. It can be enjoyed on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream.

This classic 1950s Pineapple Upside-Down Cake is a delightful dessert that combines sweet caramelized pineapple with a moist and tender cake. It’s a nostalgic treat that will surely bring back fond memories of traditional American baking. Enjoy!

5. Ambrosia Salad

Ingredients:

• 2 cups canned pineapple chunks, drained
• 2 cups mandarin orange segments, drained
• 2 cups shredded coconut
• 1 cup mini marshmallows
• 1 cup sour cream
• 1 cup whipped cream or whipped topping
• 1/2 cup maraschino cherries, drained and halved
• 1/2 cup chopped pecans (optional)

Instructions:

1. In a large mixing bowl, combine the pineapple chunks, mandarin orange segments, shredded coconut, mini marshmallows, and maraschino cherries. If using pecans, add them as well.
2. In a separate bowl, mix together the sour cream and whipped cream until well combined.
3. Pour the sour cream and whipped cream mixture over the fruit mixture. Gently fold everything together until the ingredients are evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill.
5. Just before serving, give the Ambrosia Salad a gentle stir to redistribute the dressing and ensure all the ingredients are well combined.
6. Serve the Ambrosia Salad chilled as a refreshing and creamy dessert or side dish.

This classic 1950s Ambrosia Salad is a delightful combination of tropical flavors and creamy goodness. It’s a perfect accompaniment to any meal or a sweet treat on its own. Enjoy the nostalgic flavors of this beloved vintage recipe!

6. Deviled Eggs

Ingredients:

• 6 hard-boiled eggs
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon white vinegar
• 1/2 teaspoon Worcestershire sauce
• Salt and pepper, to taste
• Paprika, for garnish
• Fresh parsley or chives, for garnish (optional)

Instructions:

1. Start by hard-boiling the eggs. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 9-12 minutes.
2. Remove the eggs from the heat and transfer them to an ice bath to cool and stop the cooking process. Let them sit in the ice bath for about 5 minutes.
3. Peel the cooled hard-boiled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Set the egg white halves aside.
4. Mash the egg yolks with a fork until they are crumbly. Add the mayonnaise, Dijon mustard, white vinegar, Worcestershire sauce, salt, and pepper. Mix well until smooth and creamy.
5. Spoon or pipe the yolk mixture back into the egg white halves, evenly distributing it among the eggs.
6. Sprinkle the deviled eggs with paprika for a classic touch. You can also garnish them with fresh parsley or chives for added flavor and presentation.
7. Chill the deviled eggs in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
8. Serve the deviled eggs as an appetizer or side dish at room temperature or chilled.

These classic 1950s Deviled Eggs are a timeless favorite that never goes out of style. They make a delicious addition to any gathering or party and are always a crowd-pleaser. Enjoy this nostalgic recipe!

I do really hope that sharing all these old recipes with you, I am bringing back old memories and happy moments. 🙂