Cheapism’s independent editorial team finds the best for less. If you crockpot scalloped potatoes and ham betty crocker through our links, we may earn a commission to support our work. Cheapism may earn a commission if you buy through a link on our site. Food and tradition are two of the most important elements of the holidays, so what better way to celebrate than by breaking out some of the most classic recipes of the ’50s, ’60s, and ’70s?
From deviled eggs to chiffon cake, chances are you grew up eating several of these dishes. Best of all, most are easy and cheap to make, too. Was it even a holiday party in the ’50s or ’60s if deviled eggs weren’t available as an appetizer? Sometimes they were fancied up with smoked salmon or bacon, but they were usually served more simply with a dusting of paprika. Bonus points if you pipe the yolks into the whites to make them gorgeously uniform. The fondue sets you can find littering thrift stores, or even in the Smithsonian, are a testament to a food fad long past, but what better way to fill hungry bellies while it’s cold out than a big bubbling pot of melted cheese or chocolate? We say it’s time to bring this much-loved party centerpiece of the ’60s and ’70s back in a big way.
For more great food tips and recipes, sign up for our free newsletters. One of the most enduring recipes on this list, green bean casserole has been a polarizing staple at family gatherings since its birth in a Campbell Soup Co. You used to be able to count on these sweet treats as soon as the leaves started to fall, sometimes even in your trick-or-treat bag. M’s, marshmallows, or a drizzle of chocolate. Sorry, dentists: Some things are just worth a filling or two.
Full disclosure: Cheese ball may have peaked as an appetizer several decades ago, but it never actually went away in our house — in fact, it’s a mandatory part of any holiday gathering, and you can expect an uprising if it doesn’t make an appearance. A couple of the reasons we love it, aside from pure deliciousness: It’s easy to make ahead, and the leftovers keep for a long time. We can trace the roots of Chex Mix back to the ’50s, when Ralston Purina published an official party mix recipe on boxes of the fledgling cereal. Ever since, it’s been easy to find a version at every tailgate, holiday shindig, and potluck. If you lived through the ’60s, chances are you ate a lot of Jell-O. Now synonymous with retro food, glossy Jell-O salads were everywhere, and whether you actually liked the taste was beside the point: They were simple to make and a ton of fun to look at.