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.
Meatloaf was a classic American dish that was popular in the 1960s. It was often made with ground beef, breadcrumbs, and spices and served with mashed potatoes and gravy.
Chicken a La King
Chicken a la King or “king-style chicken” in english, was a popular meal in the 60s because it was an easy skillet, one-pan dish.
Tuna casserole was a popular midweek meal in the 1960s. It was made with canned tuna, egg noodles, and cream of mushroom soup and was often topped with potato chips for added crunch.
Pot roast was a hearty and comforting meal that was popular in the 1960s. It was made by slow-cooking a beef roast with vegetables such as carrots, onions, and potatoes and was often served with crusty bread and butter.
Swedish meatballs, which were actually invented in Turkey, became a staple in American households. Swedish meatballs are cooked in a homemade cream sauce but the Americanized version began using cream of mushroom soup to make it a quicker meal.
Fried chicken was a popular comfort food in the 1960s. It was often made by coating chicken pieces in seasoned flour and then frying them in oil until crispy and golden brown.
Beef stroganoff was a rich and creamy dish that was popular in the 1960s. It was made with strips of beef, sour cream, and mushrooms and was often served over egg noodles.
Pork chops were a versatile and affordable meat that was popular in the 1960s. They were often seasoned with herbs and spices and then baked, fried, or grilled, and were often served with applesauce or mashed potatoes.
Jell-O salad was a popular side dish in the 1960s. It was made by mixing fruit, vegetables, and nuts with flavored gelatin and then setting it in a mold.
Beef bourguignon was a classic French dish that became popular in the 1960s and was also one of Julia Child’s signature dishes. It was made by slow-cooking beef in red wine with vegetables such as carrots and onions and was often served with crusty bread and butter.
Ambrosia is a type of fruit salad that originated in the southern United States. Most ambrosia recipes include oranges, pineapple, coconut and marshmallows. Some ambrosia salads include gelatin and whipped cream, topped with maraschino cherries.
Dipping food in cheese fondue was a popular dish in the 60s. Fondue was also a must at most dinner parties during that time.
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