1970s Dance/Party

[GATOR240]

Flank-steak, round-steak, chuck-steak all the cheaper cuts of meat, and always cooked to a perfect shoe leathery consistency. Cheese fondue was a fad back then also, and as Chef JJ mentioned casseroles, and Italian pasty dishes were a weekly menu item. I also remember special brownies that made people feel better were a staple at most youth parties. Don't forget your KISS alive album.

Chris

Don't forget the gristly (I thought) cube steaks!

 

[gmc2003]

This is great guys!

Saturday Night Fever, Special Brownies, Casseroles, Cheese Fondue, and "There's always room for Jello."

I have a feeling the party will be inundated with Jello molds, so I believe I will need to start thinking outside the proverbial Jello box.

Hmmmm . . . special brownies sounds great, but that "special" ingredient is not yet legal here in Pennsylvania.

If you can obtain the special ingredient,read up on "edibles" and the THC content reccomendations.OD-ing is quite common from overzealous cookery.Oils are the best way to go here as they are usually labeled with a percentage.This is of course from what I've read,not practiced.


Yeah! I remember cube steak in the pressure cooker,pst-pst-pst....Though Altons recipe is not done that way.

Psst.... use oregano. Looks authentic, no effect, and it's Legal.

Wait a minute - what are you guys talking about legal, oregano, and THC. I was talking about fudge or chocolate chip brownies. Golly Gee Whiz.

Chris

 

[motocrash]

Wait a minute - what are you guys talking about legal, oregano, and THC. I was talking about fudge or chocolate chip brownies. Golly Gee Whiz.

Says the guy from Vermont.HAH!

 

[chef jimmyj]

Ground beef and Rice stuffed Pepper is another 70's classic. Crepes have made a huge come back, the last 10 years. Fondue to some extent as well. The restaurant chain Melt is popular with College kids and Hipsters. The place is expensive for what you get. Fondue is Intimate. 4 to 6 people sipping wine, and eating stuff dipped in cheese. Would be hard to do, properly, for 25+. I guess you could have a Crock Pot of melted cheese and ladle it over cut up items, but that's Nachos, not fondue....JJ

 

[chopsaw]

American Chop Suey, ground beef, green peppers, onions, tomato sauce

We call it ground meat and noodles in the mid west , I still make it today .

 

[johnmeyer]

American chop suey. Brrr.... I remember that from my childhood outside of Chicago. Oh was it awful.

 

[chef jimmyj]

American chop suey. Brrr.... I remember that from my childhood outside of Chicago. Oh was it awful.

LOL...My MIL was from Boston so my wife grew up on the original, my kids too. My Mom made what she called Loose Chop Meat over Noodles. Ground Beef sauteed in Butter with lots of Onion mixed with Elbow Macaroni. I did not really care for American Chop Suey but my Wife requested it. I started making one batch of meat with the sauteed Onion and Peppers, splitting it, adding the tomato sauce to half and melted American Cheese in the other. Bev got hers the original way. Mine tasted like Beefy Mac 'N Cheese! I do it that way to this day. Some of my kids like one or the other and some MIX the two styles together...JJ

 

[fivetricks]

Man, you guys are bringing up a bunch of stuff from my childhood that makes me shiver in disgust to this day.

How about sweet and sour pork/beef over white rice?

It's a MUST that that they're be entirely too big hunks of green pepper and that the meat be way, way overcooked and that the white rice be served with margerine.

 

[chef jimmyj]

One dish I hated was a version of Sweet and Sour Chicken or Ribs, covered in a sauce of Apricot Preserves and that nasty red Kraft French Dressing. She added pineapple chunks and thick strips of green peppers as well. The meat was baked, actually boiled in the sauce. The chicken was dry with floppy skin. The ribs, falling off the bone, greasy grey meat. All served with tasteless Minute Rice...JJ

 

[texomakid]

Hamburger Helper is all I can think of from the 70's (yep, I was there! Teenager no doubt.) Yes I owned more than one leisure suit with a fake silk flowerdy shirt with a big collar, platform shoes and many pair of bell bottoms (and the long hair to match!) Lord we looked like dorks back then :) At least we were in Levi's 501's by the time I graduated in 1980 - just say no to bell bottoms!

 

[Braz]

Side comment: The Magic Pan was one of my favs back in the day. Beef bourguignon crepe...

 

[johnmeyer]

The original bell bottom craze was introduced by Sonny & Cher in 1965 with their hit, "I've Got You, Babe."

 

[kawboy]

Man, you guys are bringing up a bunch of stuff from my childhood

I agree! I was born in 68, so this was my formative decade. Lots of memories!

 

[fivetricks]

One dish I hated was a version of Sweet and Sour Chicken or Ribs, covered in a sauce of Apricot Preserves and that nasty red Kraft French Dressing. She added pineapple chunks and thick strips of green peppers as well. The meat was baked, actually boiled in the sauce. The chicken was dry with floppy skin. The ribs, falling off the bone, greasy grey meat. All served with tasteless Minute Rice...JJ

Hahahaha. OMG, how could I have forgot about the pineapple?! I think our mothers learned from the same cook. Down to the minute rice even.

I thought of two more:

City chicken and chicken ala king!

 

[bbqbrett]

Don't forget the tuna\cheese casserole with peas and potato chips crushed\baked on the top.

 

[fivetricks]

My mom saved bread heels in the freezer and used those instead of chips on the casseroles if which there were plenty

 

[SunnyDC]

I do a number of small, in-home catering gigs a year, and one of my most popular "themes" is 60's/70's or "Mad Men" themed cocktail parties. Here are a few of the things I've made over the past couple of years that might give you some ideas, if you want to take appetizers: Swedish Meatballs, BBQ Meatballs (the kind made with grape jelly - eek!), 5 Cup Salad (mandarin oranges, fruit cocktail, marshmallows, coconut, whipped cream), Cheese Log (rolled in pecans, of course), Shrimp Cocktail, Rumaki (glazed chicken livers & water chestnuts wrapped in bacon), Pistachio-Lime Jello Mold Salad, Pigs in Blankets (lil smokies wrapped in puff pastry), Deviled Eggs, Clams Casino (broiled with bacon, parm & bread crumbs), Tea Sandwiches, Garden Tomato Aspic, Crab Dip, Mini Quiches, Creamy Chicken Vol-au-Vents (pastry puffs), Cheese Straws, Oysters Rockefeller, Wedge Salads, Chicken Kiev Bites, French Onion dip, Smoked Salmon Mousse

 

[BandCollector]

Plenty of choices still coming in. . . I didn't think this would create quite the buzz that it has.

I am still intrigued by the "Special Brownies" though.

John

 

[chef jimmyj]

It is interesting that so many 70's classics were hated. But some are now Nostalgic.
City Chicken we really liked. I make it, now, with Pork Tenderloin chunks, cooked to 145 and it's delicious. Clams Casino and Shrimp Cocktail are still favorites of mine. And it ain't a New Year's Eve or Super Bowl Party without Pigs in a Blanket, made with Cresent Roll Dough and French Onion Dip!...JJ

 

[chopsaw]

It is interesting that so many 70's classics were hated.

I was thinkin the same thing . I was hungry , and that was what there was to eat . Didn't know any difference .