The 1970s were a time of progress and change for women. Many left their traditional housewife role to enter the workforce in record numbers thanks to increased opportunities in various professions and industries. With women spending less time in the kitchen, they needed meals that would be quick and easy to make. Other changes include introducing convenience foods such as packaged meals like canned soups and t.v. dinners. Families also embraced variety and ethnic cuisine by experimenting with more diverse flavors and moving away from traditional meat and potatoes. The following are some of the most popular meals in the 1970s.
Quiche
A traditional quiche is made with just eggs as the base and mixed with a variety of cheeses, meats, and vegetables. A quiche recipe that gained popularity in the 1970s was the Quiche Lorraine. Originally a French dish, quiche Lorraine has a heavy cream and egg base and is filled with bacon and French cheeses.
Hamburger Helper
Hamburger Helper was introduced in 1971 and became a staple item on every grocery store shelf. A box of Hamburger Helper contains dried pasta and packets of powdered sauce and seasonings. Depending on the recipes, all cooks had to do was brown ground beef or tuna or other recommended meats and water with the pasta and seasonings for a complete meal.
Pasta Primavera
Pasta Primavera, which means ‘Spring Pasta,’ is actually an American, not Italian dish that consists of pasta and fresh vegetables served in a creamy sauce. The dish first appeared on a menu of a famous New York restaurant and became popular after that.
Fajitas
Fajitas are considered tex-mex flavored cuisine and became popular in the 70s. They are usually made with grilled strips of skirt steak or chicken which are cooked with onions and bell peppers. They are then rolled into a soft flour or corn flour tortilla and topped with shredded cheese. Fajitas are often served with such condiments as sour cream, salsa and guacamole.
Cheese Balls and Logs
This 1970s hit was a party table must-have at most gatherings just like the fondue. To make a cheeseball, a variety of soft cheeses like cream cheese and other easily shredded cheeses are blended together and formed into a shape of a ball or log. It is then rolled in black pepper, different herbs and nuts and served with crackers.
Crepes
French crepes were around in the 60s but really gained popularity in the 70s. This quick, easy and delicate thin bread or pancake can be served with a wide variety of sweet and savory fillings and toppings. They are perfect for breakfast, snack or dessert for parties.
Devilled eggs
Devilled eggs are another dish that became a party staple in the 70s. Devilled eggs are made by boiling eggs and slicing them in half lengthwise. Remove the hardened yolks into a separate bowl and mix in your spices and mayo. Scoop the yolk mixture back into each egg.
Chicken Kiev
Chicken Kiev’s popularity can be traced back to British women in the 70s. The dish consists of breaded whole chicken breasts stuffed with garlic butter sauce.
Stuffed Peppers
Bell peppers filled with a savory mixture of ground meat, rice, and spices, then baked until tender. It was a hearty and satisfying main course. Stuffed peppers were an affordable comfort food that was part of the dinner rotation for many families in the 70s.
Zucchini Bread
Zucchini has always been a versatile vegetable and was part of a hit recipe in the 1970s knowns as zucchini bread. This vegetables adds to the moistness of any baked good. Whether going sweet or savory, zucchini bread remains a popular loaf in households today.
French Onion Soup
French onion soup was popular in the 60s and the 70s. Recipes from France became popular in the 60s and 70s, especially with the hit cookbook by Julia Child called “Mastering the Art of French Cooking.” The main ingredients are caramelized onions, beef broth and gruyere cheese.
Pineapple Chicken
Hawaiian-inspired pineapple dishes became extreme popular in the 70s. The sweet and savory combination was a hit in many households. Many recipes Include chunks of pineapple and the juice to make to make a thickened sauce to eat with the stir fried vegetables and chicken.
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In the 1960s, the role of the housewife was still primarily centered around homemaking and cooking. In many households, the housewife was responsible for preparing meals for her family, often using simple ingredients and traditional recipes. Though many women were interested in making convenient meals, Julia Child’s famous cookbook released in 1961, Mastering the Art of French Cooking hit the stores and was also a major influence. Here are some of the most popular meals a homemaker would cook in the 1960s and many of them remain popular today.
Popular Meals in the 1960s Women Cooked for Their Families
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