I Cooked Like a 1950s TV Mom for a Week. Here’s What Happened
Updated: Jul. 12, 2022
TV moms like Donna Reed and June Cleaver always put delicious meals on the table. They inspired me to try my hand at 1950s cooking!
June Cleaver was happy to serve up a “hunka cake,” in The Beaver’s words, and Donna Reed’s character made doughnuts and casseroles, among other things. They inspired women to eagerly cook wholesome meals for the whole family! From canapes and pinwheels and Jell-O molds, casseroles and decadent desserts, my grandmother cooked many similar recipes for us.
Mom's Roast BeefEveryone loves slices of this fork-tender roast beef with its savory gravy. The well-seasoned roast is Mom's specialty. People always ask about the secret ingredients. Now you have the delicious recipe for our favorite meat dish! —Linda Gaido, New Brighton, Pennsylvania
Glazed Cornish Hens with Pecan-Rice StuffingCornish hens bake up with a lovely golden brown shine when they are basted with my sweet and tangy glaze. The traditional rice stuffing has some added interest with crunchy pecans and sweet golden raisins.—Agnes Ward, Stratford, Ontario
Mom's Chicken TetrazziniRotisserie chicken turns this baked spaghetti into a warm, cozy meal our family craves. If we have leftover turkey, we use that, too. —Jennifer Petrino, Newnan, Georgia
Classic Swedish MeatballsI'm a "Svenska flicka" (Swedish girl) from northwest Iowa, where many Swedes settled at the turn of the century. This recipe was given to me by a Swedish friend. It's obviously a 20th century version of a 19th century favorite, since back then they didn't have bouillon cubes or evaporated milk! I think you'll agree that these modern-day "Kottbullar" are very tasty. —Emily Gould, Hawarden, Iowa
Flavorful Pot RoastOn hectic days, this is so quick and easy to prep! Convenient packages of dressing and gravy combine to create a sauce worthy of a fall-apart roast. For a filling meal-in-one, serve with mashed potatoes and ladle the juices over top.
—Arlene Butler, Ogden, Utah
Mini Hot BrownsHere's my take on the famous Hot Brown sandwich. Guests quickly saddle up for juicy turkey slices and crispy bacon piled on toasted rye bread and then topped with a rich cheese sauce. —Annette Grahl, Midway, Kentucky
Chicken AmandineWith colorful green beans and pimientos, this attractive casserole is terrific for the holidays. This is true comfort food at its finest. —Kat Woolbright, Wichita Falls, Texas
Sunday Pork RoastMom would prepare pork roast for our family, friends and customers at the three restaurants she and Dad owned. The herb rub and vegetables give it a remarkable flavor. It's one of my favorite pork roast recipes. —Sandi Pichon, Memphis, Tennessee
Crescent Turkey CasseroleHow do you make a dinner of turkey and vegetables appealing to kids? You turn it into a pie, of course! My version tastes classic but doesn’t take any time at all. —Daniela Essman, Perham, Minnesota
Mom's Macaroni and CheeseThe wonderful homemade goodness of this creamy Velveeta mac and cheese makes it a staple side dish in my mother's kitchen and in mine as well. It has tender noodles and a crowd-pleasing golden crumb topping. —Maria Costello, Monroe, North Carolina
Grandma's Pea SoupMy grandma's pea soup recipe was a family favorite. What makes it different from any other pea soups I have tried is the addition of whole peas, spaetzle-like "dumplings" and sausage. Try it once and you'll be hooked. —Carole Talcott, Dahinda, Illinois
Easy Chicken PaprikashWhen my husband studied Hungarian in the Army, I made him the chicken and onions dish known as paprikash. We serve ours over rice or buttered noodles. —Susan Wildman, Haslett, Michigan
Potato Kielbasa SkilletNo need to hunt through kielbasa and potato recipes, this smoky take steals the show as a hearty home-style, all-in-one meal. It's especially perfect on those cold late fall and early winter nights. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Baked Mushroom ChickenThis mushroom chicken bake recipe is the perfect way to dress up a standard weeknight dinner. It's a recipe I can count on to yield tender and flavorful results every time. —Barbara McCalley, Allison Park, Pennsylvania
My Mother's Mac and CheeseI remember my mother sending me to the store for 15 cents worth of cheese. The butcher would cut off a slice from a gigantic wheel covered with a wax-coated cloth. Mother would then blend that cheese into this tasty dish. Today, the memory of her cooking is like food for my soul. —Phyllis Burkland, Portland, Oregon
Chicken Noodle CasseroleEveryone who tries this comforting cheesy chicken casserole asks for the recipe. It's so simple to make that sometimes I feel as if I'm cheating! —Kay Pederson, Yellville, Arkansas
Cheddar Chicken PotpieCheese soup is one of my favorites, but it’s a bit too rich for my husband’s taste. Now I make a variation of potpie we both enjoy. If I’m in a hurry, I’ll skip the crust, add extra milk and serve it as a chowder. —Sandra Cothran, Ridgeland, South Carolina
Sloppy Joe PastaSince I found this quick-to-fix recipe a few years ago, it's become a regular part of my menu plans. Everyone loves the combination of sloppy joe ingredients, shell pasta and cheddar cheese. —Lynne Leih, Idyllwild, California
I have always been interested in this level of domesticity, but I can’t seem to balance it with work, my family and a happening social life. However, there’s something appealing about a lifestyle where everyone sits down to dinner without electronics. I decided to cook like a 1950s TV mom—and here’s what I learned.
1. Casseroles Can be Tricky
Today, casseroles are a quick way to bring ingredients together for a family-friendly meal. However, in the ’50s, they involved a lot of ingredients and more time in the oven than my family’s usual weeknight dinner. Though 30 minutes of prep felt daunting, this 1950s-inspired Tuna Casserole was delicious!
2. Entertaining is a Great Way to Connect
Now, usually when my husband and I want to hang out with people, we are quick to ask them out to do something rather than host a get-together in our home. Though the clean-up can be a downer at the end of an evening, having friends over is a great way to spend time together and explore new recipes. In the past, I only made deviled eggs around the holidays, but it turns out to be a great appetizer to serve while dinner is cooking. Through conversations, I heard from many people that Chicken a la King was a big deal in the 50s, particularly when entertaining. I was to scared to cook the original recipes I found, but this slow cooker Chicken a la King recipe was much more manageable and absolutely delicious!
3. Recipes from the ’50s Aren’t So Healthy
Everything I cooked was heavy with meat, cheese, etc. In fact, many of the original vegetable recipes I found were mixed with sugar, cream of mushroom soup or butter—and the salads all seemed to be heavy in Miracle Whip or mayo! I’ll be honest, my three-year-old was a fan of nothing from this week, so either 1950s kids had different palates or our kids have gotten spoiled with more choices for dinner.
4. I Like Having Fancy Cocktails at Dinner
When I talked to a local gentleman raised in the ’50s, he talked about Old Fashioned cocktails and gimlets. I have one word for you: Delicious! Drinking one while you’re cooking makes spending extra hours in the kitchen so worth it.
5. It’s a Lot of Work!
I made things like chicken pot pies and pineapple upside-down cake from scratch, not to mention the various side dishes. This is definitely not the easiest way for a working mom to get dinner on the table. Though I like the idea of cooking like this more often, I found that the 1950’s recipes might be better left to special occasions.
Honestly, it’s been fun for me to try out recipes that are different from what I traditionally make. It makes me appreciate my grandmothers who raised kids, held down jobs and made meals like this! I experienced so much nostalgia as my kitchen began to smell like my maternal grandmother’s, who cooked many of these recipes still later into her life. I recommend experimenting with some 1950s recipes—here’s where to start!
Vintage Recipes from the '50s
This refreshing salad has two layers - a pretty pink bottom that includes sour cream, and a ruby red top with strawberries and pineapple. For years, Mom has included this jello salad in meals she prepares for our family. -Gloria Grant, Sterling, Illinois
Green Beans AmandineIt's hard to improve on the taste Mother Nature gives to fresh green beans, but Mom has done just that for years using this green beans amandine recipe. I have always thought the crunchy almonds were a super addition. —Brenda DuFresne, Midland, Michigan
Grapefruit AlaskaEasily impress your guests with this quick dessert. It takes just 30 minutes to prepare, and you'll receive rave reviews. —Peg Atzen, Hackensack, Minnesota
Ambrosia SaladBecause it’s so simple to make, this tropical fruit medley is great as a last-minute menu addition. Plus, this ambrosia salad requires just five ingredients. —Judi Bringegar, Liberty, North Carolina
One-Skillet Pork Chop SupperMy husband, Clark, and I reserve this recipe for Sundays after the grandkids have gone home and we're too tired to prepare a big meal. It's comforting and quick. —Kathy Thompson, Port Orange, Florida
Spiced Pineapple Upside-Down CakeI often bake this beautiful cake in my large cast-iron skillet and turn it out
onto a pizza pan. —Jennifer Sergesketter, Newburgh, Indiana. Try this cranberry duff, a New England-style upside-down cake.
You can't beat a classic. These old-school recipes DEFINITELY deserve a comeback.
Mom’s Roast BeefEveryone loves slices of this fork-tender roast beef with its savory gravy. The well-seasoned roast is Mom's specialty. People always ask about the secret ingredients. Now you have the delicious recipe for our favorite meat dish! —Linda Gaido, New Brighton, Pennsylvania
Deviled EggsThis updated version of a classic appetizer uses only half the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free mayonnaise and reduced-fat sour cream. —Taste of Home Test Kitchen
Mocha Baked AlaskasMake these baked Alaskas ahead of time—you can torch the completed desserts and freeze them up to 24 hours before serving. —Kerry Dingwall, Ponte Vedra, Florida
Swedish MeatballsI'm a "Svenska flicka" (Swedish girl) from northwest Iowa, where many Swedes settled at the turn of the century. This recipe was given to me by a Swedish friend. It's obviously a 20th century version of a 19th century favorite, since back then they didn't have bouillon cubes or evaporated milk! I think you'll agree that these modern-day "Kottbullar" are very tasty. —Emily Gould, Hawarden, Iowa
MartiniMartinis recipes can be made with either vodka or gin. Our taste panel's preference was for the gin, but try them both and decide for yourself. Be warned, this is a strong and serious drink. —Taste of Home Test Kitchen
Chicken AmandineWith colorful green beans and pimientos, this attractive casserole is terrific for the holidays. This is true comfort food at its finest. —Kat Woolbright, Wichita Falls, Texas
Grasshopper ShakesMinty, chocolaty and cool, this spiked dessert drink makes a wonderful way to toast family and friends at holiday gatherings. A little shaved chocolate on top adds an extra-festive touch. —Marcia Whitney, Gainesville, Florida
Chocolate Chiffon CakeIf you want to offer family and friends a dessert that really stands out from the rest, this is the cake to make. The beautiful high, rich sponge cake is drizzled with a succulent chocolate glaze. —Erma Fox, Memphis, Missouri
Flavorful Pot RoastOn hectic days, this is so quick and easy to prep! Convenient packages of dressing and gravy combine to create a sauce worthy of a fall-apart roast. For a filling meal-in-one, serve with mashed potatoes and ladle the juices over top.
—Arlene Butler, Ogden, Utah
Picnic Fried ChickenFor our family, it's not a picnic unless we have fried chicken! Chicken, deviled eggs and potato salad are all musts for a picnic as far as my husband is concerned. This is a golden oldie recipe for me—I've used it any number of times. —Edna Hoffman, Hebron, Indiana
Kentucky Butter CakeI found this Kentucky butter cake recipe in an old cookbook I bought at a garage sale and couldn’t wait to try it. I knew it had been someone’s favorite because of the well-worn page. —Joan Gertz, Palmetto, Florida
Pork Chops with Scalloped PotatoesMom always managed to put a delicious hearty meal on the table for us and for our farmhands. This all-in-one comforting pork chops recipe reminds me of home. —Bernice Morris, Marshfield, Missouri
Buttery Onion SoupI developed this recipe when I once had an abundance of sweet onions. I like making it for guests, but sometimes I'll halve the recipe and make some just for me! —Sharon Berthelote, Sunburst, Montana
Salmon Mousse CanapesIt’s so easy to top crunchy cucumber slices with a smooth and creamy salmon filling. Guests rave about the fun presentation, contrasting textures and refreshing flavor. —Barb Templin, Norwood, Minnesota
Oyster Cheese Appetizer LogWhen you say "holiday tradition" around our house, this appetizer comes to mind immediately. Every winter, I make lots of cheese logs and freeze them for when I'm expecting company or need to take food to someone's home. The blend of smoked oysters, chili powder, nuts and cream cheese tastes good-even people who don't like oysters may enjoy this interesting appetizer. —William Tracy, Jerseyville, Illinois
Mom's Chicken TetrazziniRotisserie chicken turns this baked spaghetti into a warm, cozy meal our family craves. If we have leftover turkey, we use that, too. —Jennifer Petrino, Newnan, Georgia
Artichoke Mushroom CapsThese crumb-topped appetizers never last long at parties. The rich filling of cream cheese, artichoke hearts, Parmesan cheese and green onion is terrific. You can broil them in your oven to enjoy any time of year. —Ruth Lewis, West Newton, Pennsylvania
Roasted ChickenThis tender chicken is a real time-saver on a busy weekend. A simple blend of seasonings makes it a snap to prepare, and it smells heavenly as it roasts. —Marian Platt, Sequim, Washington
Vanilla Bean Angel Food CakeAngel food cake is everyone’s favorite blank slate for making awesome desserts. Serve it with a simple glaze or pile on fresh fruit, chocolate sauce or nutty sprinkles. —Leah Rekau, Milwaukee, Wisconsin
Easy Orange and Red Onion SaladHere's an unusual salad that’s easy to prepare when holiday obligations have you short on time. The combination of red onions and oranges may seem unusual, but it's surprisingly delightful. —Edie DeSpain, Logan, Utah
Cranberry-Orange Roast DucklingsI came up with this recipe few years ago. The first time I served it, there wasn't a speck of food left on the platter and I knew I had a winning recipe.
—Gloria Warczak, Cedarburg, Wisconsin
Best Chicken KievFrom holiday dinners to potluck suppers, this is one of my favorite meals. Folks love the mildly seasoned chicken roll-ups. —Karin Erickson, Burney, California
Rumaki AppetizersThese are a holiday-season "must" in our family. The bacon-wrapped bites are served with a sweet barbecue sauce which is also good with little smoked sausages. —Janice Thomas, Milford, Nebraska
Blue Cheese SouffleLightened up to fewer than 100 calories per serving and packed with protein, this rich and flavorful soufflé is a great side for beef. —Sarah Vasques, Milford, New Hampshire
Moscow MuleHere's an old-time cocktail that was popular in the 1940s and '50s. A Moscow Mule is traditionally served in a copper mug with plenty of ice. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Baked Oysters with Tasso CreamI love nothing more than a cold beer and a shucked oyster, so when my partners and I opened Saw’s Juke Joint in Birmingham, Alabama, we wanted to add them to the menu. We love making them, we love serving them and our guests love eating them. —Taylor Hicks, Las Vegas, Nevada
Creamy Fresh Asparagus SoupTangy lemon and sweet tarragon give this creamy asparagus soup a springtime flavor you’ll savor and share. —Stacy Mullens, Gresham, Oregon
Peach Gelatin SaladMy mother always asked our family what we wanted to eat for holiday dinners. Without exception, our requests included this refreshing gelatin. Toasted walnuts give it a little crunch. —Dennis King, Navarre, Florida
Originally Published: July 25, 2018
