A gelatin mold dish was a must-have for every special event. The Jell-O Gallery claims that the lime flavor was first offered in 1930. In the 1950s and 1960s, it served as the foundation for several molds that demonstrated a cook's inventiveness.
Gelatin Molds
A recipe from the late 17th century is said to be among the first references to dipping food into melted cheese, according to the BBC.
Fondue
Perhaps you have memories of your parents presenting this ultra-hip meal during cocktail parties in the 1960s. They often come with a side of lingonberry jam, cream sauce, or thick gravy with beef or pork.
Swedish Meatballs
This meal, much-maligned for requiring little skill (apart from using a can opener), was a mainstay of the dinner table during the 1950s and 1960s. It includes canned soup, tinned tuna, and more.
Tuna Noodle Casserole
This bright cake has been around for a very long time, with its pineapple slices scattered with cherries. In actuality, the inaugural Dole recipe contest was won in 1926 by a pineapple upside down cake.
Pineapple Upside Down Cake
The History Channel claims that the invention of this meringue-topped, ice cream-covered cake originated with a cook at Delmonico's in New York City in the 1860s.
Baked Alaska
This meal was served over rice pilaf, biscuits, or canned cream of mushroom soup. It had pieces of chicken and vegetables in a cream sauce.
Chicken a la King
This "salad," which consists of oranges, coconut, and occasionally maraschino cherries, bananas, pineapple, and/or marshmallows, is a throwback to kids growing up in the 1950s and 1960s.
Ambrosia