The Most Popular Food the Year You Were Born
Were canapes all the rage the year you were born? Did snickerdoodles take the cake? Find out which popular food matches up with your birth year.
1940: Bean Soup
Even though I'm single, I make multiple servings of everything. Actually, this tendency has helped me to get to know my neighbors. A few of them always volunteer to be my guinea pigs whenever I try out a new recipe or two. —Cheryl Trowbridge, Windsor, Ontario
1941: Meat Loaf
When my husband and I were first married, he refused to eat meat loaf because he said it was bland and dry. Then I prepared this version, and it became his favorite meal. —Suzanne Codner, Starbuck, Minnesota
1942: Sugar Cream Pie
I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. —Laura Kipper, Westfield, Indiana
1943: Cole Slaw
My mother used to make this salad on holidays. With all the cabbage that is grown here in the Northwest, the recipe is a real natural for us! —Deb Darr, Falls City, Oregon
1944: Moscow Mule
Here'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
1945: Molasses Cookies
My family always requests these soft molasses cookies. These chewy molasses cookies are also great for shipping as holiday gifts or to troops overseas. —Kristine Chayes, Smithtown, New York
1946: Pork Chops
Baked pork chop recipes are always handy to feed my hungry family. This entree brightens up the usual routine of roasted pork chops and rice. I reach for this recipe when our appetites are hearty and I feel like baking pork chops. —Dorothy Toben, Blackwell, Oklahoma
1947: Brown Bread
This reminds me of the brown bread my grandmother made whenever we went out east to visit. The aroma evokes fond memories of her New England home during the peak of fall. I use blackstrap molasses and agave nectar to make mine a little different without sacrificing any of the flavor. Cranberries are another special touch, but this would also taste delicious with raisins. —Kellie Foglio, Salem, Wisconsin
1948: Chiffon Cake
This confection's a proven winner—it earned LuAnn Heikkila a blue ribbon and was named Division Champion at the county fair in her hometown of Floodwood, Minnesota! "It's our favorite," she adds. "I'm the third generation in the family to make it."—LuAnn Heikkila, Floodwood, Minnesota
1949: Beef Stew
This easy beef stew is incredibly rich. Since it's even better a day or two later, you may want to make a double batch. —Michaela Rosenthal, Woodland Hills, California
1950: Jell-O Salad
This berry-filled salad may take some time to prepare, but one taste and you'll agree it's worth the extra effort. I treat family and friends to this dish on special occasions. —Linda Goulet, Hadley, Massachusetts
1951: Chicken Pot Pie
Our neighbors and a friend from back home are always after me to make "those yummy potpies". That's all the encouragement I need, since we really like 'em, too! —Ada May Smith, Citrus Springs, Florida.
1952: Baked Alaska
Make 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
1953: Green Bean Casserole
Try this green bean casserole and you'll never go back to the old stuff. — Laura Fall-Sutton, Buhl, Idaho
1954: Banana Pudding
I didn’t see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I first saw him at the airport last fall, I just grabbed hold of him and busted out crying. Back home, the first thing he ate was two bowls of my easy banana pudding recipe. He’s a true Southern boy! It’s a dessert, but you can have it for breakfast, lunch or dinner. —Stephanie Harris, Montpelier, Virginia
1955: Lasagna
The idea for this sausage lasagna recipe comes from my mother-in-law, who always makes it for my three boys on special holidays. I've put an easy twist on Carole's classic dish, and it's become one of my go-to dinners as well! —Blair Lonergan, Rochelle, VA
1956: Tuna Casserole
When you need supper fast, this tuna noodle casserole makes a super one-dish meal. Cooked chicken breast works well in place of the tuna. —Edie DeSpain, Logan, Utah
1957: Pancakes
You just can't beat the best buttermilk pancake recipe for a down-home hearty breakfast. Pair it with sausage and fresh fruit for a mouthwatering morning meal. —Betty Abrey, Imperial, Saskatchewan
1958: Angel Food Cake
Chopped toffee bits and whipped cream make the sweet flavor and light, moist texture of angel food even more indulgent. For best results, refrigerate the cake for at least an hour before serving. —Collette Gaugler, Fogelsville, Pennsylvania
1959: Swedish Meatballs
My mother made these hearty meatballs when we were growing up, and now my kids love them, too. My daughter likes to help shake the meatballs in flour. —Karin Ness, Big Lake, Minnesota
1960: Apple Pie
The crumb topping of this apple crumb pie recipe is awesome, which may explain why dessert always disappears fast. Or maybe it's the chunky apple filling. Either way, it's a family tradition. —Vera Brouwer, Maurice, Iowa
1961: Waldorf Salad
We combine apples with tart cherries and dried cranberries to give an autumn twist to classic Waldorf salad. —Marie Hattrup, Sonoma, California
1962: Tetrazzini
A very special aunt shared this fun spin on creamy tetrazzini. We think it’s even better the next day. —Tasia Cox, Niceville, Florida
1963: Banana Split
This lovely and delightful dessert has the classic flavor of a banana split. It's a cool, creamy treat with no last-minute fuss since you just pull it from the freezer. It always solicits praise from our big family. -Marye Franzen, Gothenburg, Nebraska
1964: Pineapple Upside-Down Cake
For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. —Bernardine Melton, Paola, Kansas
1965: Canapes
I always get requests for the recipe for these canapes whenever I serve them. They're delicate finger sandwiches with a creamy herb spread and festive red and green garnishes. —Nadine Whittaker, South Plymouth, Massachusetts
1966: Beef Burgundy
I got this delightful beef burgundy from my sister-in-law many years ago and have used it ever since. Whenever I serve it to guests, they always request this beef burgundy recipe. The tender beef, mushrooms and flavorful sauce are delicious over noodles. —Margaret Welder, Madrid, Iowa
1967: Onion Dip
Once you taste this fabulous dip, you'll never go back to store-bought french onion dip. While it takes a little longer to make, I promise it's worth every minute. —Kelly Gardner, Alton, Illinois
1968: Brandy Alexander
This brandied white cocoa is a wonderful drink to warm up with after coming in from the cold. Whipped topping and chocolate shavings make special finishing touches. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
1969: Kabobs
These steak kabobs not only satisfy my love of outdoor cooking, they feature a mouthwatering marinade, too. It's terrific with chicken and pork, but I prefer it with beef because it tenderizes remarkably well. —Christi Ross, Guthrie, Texas
1970: Sour Cream Cucumbers
My mom's side of the family was German and Irish. Settling in Pennsylvania, they adopted some of the cooking and customs of the Pennsylvania Dutch. This is a Dutch dish Mom loved, and today it's my favorite garden salad. It tastes delicious alongside a plate of homegrown tomatoes. —Shirley Joan Helfenbein, Lapeer, Michigan
1971: Goulash
Ground cumin, chili powder and a can of Mexican diced tomatoes jazz up my goulash recipe. Even the elbow macaroni is prepared in the slow cooker. —Melissa Polk, West Lafayette, Indiana
1972: Carrot Cake
I entered this yummy, moist cake in a Colorado Outfitters Association dessert contest. My carrot cake with pineapple earned first place! —Cheri Eby, Gunnison, Colorado
1973: Eggs Benedict
Legend has it that poached eggs on an English muffin started at Delmonico’s in New York. Here’s my take on this brunch classic, and don’t spare the hollandaise. —Barbara Pletzke, Herndon, Virginia
1974: Pineapple Cheese Ball
One of my favorite dishes in childhood was my mom's pineapple and green pepper cheese ball. Now I make it, and it’s always a hit. —Susan Harrison, Laurel, Maryland
1975: Peanut Butter Cookies
It is amazing how much flavor these simple peanut butter cookies without brown sugar have. I make them very often because I always have the ingredients on hand. —Maggie Schimmel, Wauwatosa, Wisconsin
1976: Quiche
This rich ham and broccoli quiche is featured in a family cookbook I put together. My husband is proof that quiche can satisfy even a very healthy appetite. —Marilyn Day, North Fort Myers, Florida
1977: Taco Salad
I discovered this taco salad while I was on a health kick. My husband and I love it now. When I served it at a family birthday party, everyone eagerly asked for the recipe. —Angela Matson, Amboy, Washington
1978: Crepes
Take summer-ripe strawberries plus a creamy filling and tuck them into these delicate crepes for an elegant brunch entree. —Kathy Kochiss, Huntington, Connecticut
1979: Hummingbird Cake
This impressive hummingbird cake is my dad’s favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. —Nancy Zimmerman, Cape May Court House, New Jersey
1980: Bloody Mary
With a nice level of pepper, and just enough dill from the pickle, these Bloody Marys are sure to please. To make Contrary Marys simply leave out the vodka. —Jay Ferkovich, Green Bay, Wisconsin
1981: Shake 'n' Bake
I have fixed this dish many times for company, and everyone always asks for the recipe. The leftovers—if there are any—are very good heated up in the microwave. —Elva Jean Criswell, Charleston, Mississippi
1982: Sloppy Joes
These sandwiches have been the go-to meal for my son's basketball team. Turkey is a wonderful change from ground beef and really absorbs all the flavors. I have also used this for a Friday the 13th celebration at work, calling it 13-ingredient sloppy joes (you have to count salt and pepper separately to get to 13). —Karen Hildebrand, LaBelle, Florida
1983: Snickerdoodles
The history of this whimsically named treat is widely disputed, but the popularity of this classic cinnamon-sugar-coated cookie is undeniable! —Taste of Home Test Kitchen
1984: Poke Cake
I serve this cherry cake for holidays because it's so festive and easy. No one will know your secret is adding a package of cherry gelatin to a boxed cake mix! —Margaret McNeil, Germantown, Tennessee
1985: Pasta Salad
When we grill, my mother asks me to make this summer pasta salad. To make it extra creamy, I like to keep a small amount of dressing separate and stir it in just before serving. —Carly Curtin, Ellicott City, Maryland
1986: Monkey Bread
You can do all the prep work for this monkey bread the night before. I prepare the dough pieces and put all the sauce ingredients in the pan so it's ready for the morning. You can sprinkle chopped nuts in with the dough pieces before pouring the sauce on and baking. — Diana Kunselman, Rimersburg, Pennsylvania
1987: Chicken-Fried Steak
As a child, my grandmother taught me how to make this chicken fried steak. I taught my daughters, and when my granddaughters are bigger, I’ll show them, too. —Donna Cater, Fort Ann, New York
1988: Red Velvet Cake
This two-layer beauty features a striking red interior. It calls for more baking cocoa than most red velvet cakes, making it extra chocolaty. Feel free to change the color of the food coloring to suit the occasion. I'm proud to say that this recipe won a blue ribbon in the holiday cake division at the 2006 Alaska State Fair. I think this award winning red velvet cake recipe will be a winner in your house, too! —Cindi DeClue, Anchorage, Alaska
1989: Caesar Salad
Romaine get a special treatment with the tasty, creamy salad dressing. It has a few veggies tossed in for color and crunch.—Julie Reynolds, Columbia, Tennessee
1990: Molten Lava Cake
Cinnamon-spiced cherries make these gooey chocolate cakes even more irresistible. Refrigerate the extra sauce and drizzle it over ice cream later in the week.—Ki Russell, Greeley, Colorado
1991: Fajitas
Fresh flavor with a flair describes this quick and easy recipe. Fajitas are just right for hot summer evenings when you want to serve something fun and tasty, yet keep cooking to a minimum. Try topping them with sour cream, guacamole or both. —Lindsay St. John, Plainfield, Indiana
1992: Veggie Burgers
These juicy veggie patties have major flavor with cumin, garlic and a little chili powder. They hold their own against any veggie burger you‘d buy at the supermarket. —Marguerite Shaeffer, Sewell, New Jersey
1993: Cheesecake
There's a good reason why this cherished recipe was handed down to me by a relative. It's a keeper! The amaretto and ricotta make for a truly unique dessert. —Isabel Neuman, Surprise, Arizona
1994: Chicken Noodle Casserole
A friend and her family went through a really difficult time, and I felt so awful for them. Bringing over this casserole was the one thing I could think of to help them out in a tiny way and let them know I was thinking of them. —Lin Krankel, Oxford, Michigan
1995: Ranch Dressing
Give this versatile mix in a decorative jar with instructions for making dip or dressing. Then tuck it into a gift basket along with a pretty serving bowl and snack crackers or chips. —Joan Hallford, North Richland Hills, Texas
1996: Sun-Dried Tomatoes
Our kitchen staff gives Italian flair to this lightened-up meat loaf by mixing in tangy sun-dried tomatoes. The recipe yields a large loaf, so save the extras for sandwiches! You can eat this sun-dried tomato meat loaf for days! —Taste of Home Test Kitchen
1997: Rice Krispies Treats
Our 15 grandchildren expect me to make several batches of these minty treats each Christmas. The quick-and-easy preparation is appreciated during a hectic time of year. —Carole Coe, South Sutton, New Hampshire
1998: Sushi
This tastes as good as any restaurant or store-bought California roll. Plus, it's one of the easiest sushi recipes to make! For best results, do use the sushi rice to ensure the right sticky consistency. —Taste of Home Test Kitchen
1999: Cosmopolitan
Lively color graces this signature drink. Its refreshing and slightly tart taste is perfect for a ladies' night out or at a party. During the holidays use fresh cranberries for a garnish.—Taste of Home Test Kitchen
2000: Sliders
Homemade beef patties and DIY slider buns make these mini burgers the life of any party. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
2001: Cupcakes
I’ve been making these colorful cupcakes with my mom since I was in high school. The cheery sweets are as fun to make as they are to eat. —Tammy Quinn, Lynden, Ontario
2002: Smoothies
This thick, tangy drink combines the refreshing flavors of cranberries, raspberries and strawberries. Once you start sipping it, it disappears in a flash. —Beverly Coyde, Gasport, New York
2003: Bacon
These cute little sausage and bacon bites are finger-licking good. They have a sweet and salty taste that's fun for breakfast or as an appetizer. —Cara Flora, Kokomo, Indiana
2004: Guacamole
Get the scoop on making a standout guacamole. A handful of chopped celery adds some fun crunch in this avocado dip—everyone’s favorite fiesta starter. —Catherine Cassidy, Milwaukee, Wisconsin
2005: White Chocolate Mocha
Here, the childhood favorite gets a grown-up makeover. If you're serving kids, just leave out the coffee granules. —Scarlett Elrod, Newnan, Georgia