64 Vintage Recipes for ’70s Food Worth Trying Today

This collection of quiche, carrot cake and cheese logs should prove that '70s food is so worth making today.

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Buttermilk Cake with Caramel Icing

This fabulous cake and caramel frosting are so tender, it melts in your mouth. It’s been a family favorite since the ’70s and it goes over really well at church potluck meals. —Anna Jean Allen, West Liberty, Kentucky

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Cowboy Stew

I made up this dish back in the early 1970s when I was down to very little food in the house. Since it’s combination of barbecue sauce, hamburger, hot dogs and beans, this one-skillet meal makes both children and adults happy.
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Sweet & Savory 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
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7-Layer Gelatin Salad

Here's an eye-catching salad that my mother makes for Christmas dinner each year. You can choose different flavors to make other color combinations for specific holidays or other gatherings. —Jan Hemness, Stockton, Missouri
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Shrimp Pasta Primavera

They say the way to a man’s heart is through his stomach. So when I invite that special guy to dinner, I like to prepare something equally wonderful. This well-seasoned pasta dish has lots of flavor, and it won’t hurt your budget! —Shari Neff, Takoma Park, Maryland
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Black Forest Chocolate Torte

If you're thinking about pulling out all the stops for a dessert that says wow, look no further. This cherry-crowned beauty—stacked layers of chocolate cake and cream filling—will have everyone talking. —Doris Grotz, York, Nebraska
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The Best Quiche Lorraine

Nestled in a buttery, rustic crust, this quiche is filled with sweet onions, bacon bits and cheese. It’s truly the best quiche Lorraine recipe. —Shannon Norris, Cudahy, Wisconsin. Looking for more? Here are the best quiche recipes.
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Moussaka

Moussaka is traditionally made with lamb, but I often use ground beef instead. The recipe looks a bit daunting, but if you prepare one step while working on another, it will save time. —Kim Powell, Knoxville, Tennessee
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Triple Treat Holiday Bars

This 1971 recipe for 3-in-1 holiday bars has something for everyone. The only hard part? Choosing which bar to try first!
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Bacon-Wrapped Spam Bites

These sweet and savory bites use Spam—a favorite ingredient in Hawaii—in a fun new way. Bet you can't stop at just one! —Taste of Home Test Kitchen

Interested in a spam-flavored dessert? This spam figgy pudding offers a meat-flavored dessert option.

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Carrot Layer Cake

My sister gave me this recipe for what she calls “the ultimate carrot cake,” and it really lives up to the name. When people taste it, they’re bowled over by the tender, not-too-sweet cake and unexpected pecan filling. —Linda Van Holland, Innisfail, Alberta
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Polynesian Kabobs

With their explosion of flavors and textures, these kabobs make a quick, satisfying entree. —Chris Anderson, Morton, Illinois.
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Oyster Cheese Appetizer Log

When 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
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Lemon Sherbet

Lemon juice provides the snappy flavor in this wonderful lemon sherbet recipe from our Test Kitchen. The light, make-ahead treat looks splendid served in individual “boats” made from lemon halves. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Comforting Chicken A La King

I’ve been making this thick and creamy Chicken a la King recipe for over 30 years. It’s a wonderful way to create a quick lunch or dinner with leftover chicken. —Ruth Lee, Troy, Ontario
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Balsamic Three-Bean Salad

Here’s my little girl’s favorite salad. She devours it just about as fast as I can make it. I suggest preparing it ahead of time so the flavors can get to know each other. —Stacey Feather, Jay, Oklahoma
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Strawberry Banana Crepes

My family often has company over for breakfast or brunch, and these light fruit-topped crepes are our favorite. The sweet sensations are as fast to make as they are fabulous. You can cook the crepes the night before, refrigerate them with waxed paper in between, then fill and top them in the morning. —Shelly Soule Las Vegas, Nevada
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Homemade Fettuccine Alfredo

This easy Alfredo sauce is creamy, comforting and coats fettuccine noodles in fine fashion. This recipe is wonderful as is, but sometimes I like to add sliced fresh mushrooms and black olives that have been sautéed in butter and garlic. —Jo Gray, Park City, Montana
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Grandmother's Orange Salad

This orange salad dessert is slightly sweet and tangy, too. It adds beautiful color to any meal and appeals to all ages! —Ann Eastman, Santa Monica, California
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Hawaiian Meatballs

Talk about one easy dish that creates an amazing sweet and sour sauce! You can serve over rice for more of a dinner-like option, but I also like to offer them as an appetizer simply served with toothpicks. —Julie Schiefer, Nappanee, Indiana
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Pumpkin Delights

This 1971 recipe for Libby’s Pumpkin Delights makes ultra-creamy pumpkin pecan ice cream. Your guests won’t be able to resist a second helping!
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Overnight Layered Lettuce Salad

This layered salad is a family favorite from a church cookbook I've had for 40 years. The bacon adds a fabulous crunch. —Mary Brehm, Cape Coral, Florida
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Green Flop Jell-O

Get ready for fluffy lemon-lime goodness. My family calls it "flop Jell-O" because most of the time a clear gelatin layer that tastes like lemon-lime soda falls to the bottom of the dish. Try it with any flavor gelatin! —Michelle Gauer, Spicer, Minnesota
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Sweet Macaroni Salad

A sweet out-of-the-ordinary dressing makes this macaroni salad special. My aunt gave me the recipe and it has become one of my favorites. I occasionally leave out the green pepper if I know that people don’t like it, and it still tastes great. —Idalee Scholz, Cocoa Beach, Florida. Looking for more recipes? Try this colorful Mexican macaroni salad.
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Cornbread-Topped Frijoles

My family often requests this economical slow-cooker favorite. It's loaded with fresh southwestern flavors. One batch makes eight servings—but they never last long at our house! —Suzanne Caldwell, Artesia, New Mexico
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Rainbow Gelatin Cubes

These layered jello cubes are fun to serve and to eat! I vary the colors to match the occasion. Kids of all ages snatch them up. —Deanna Pietrowicz, Bridgeport, Connecticut
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Over-the-Top Baked Ziti

I adapted a ziti recipe to remove ingredients my kids did not like, such as ground beef, garlic and onions. The revised recipe was a success not only with my family but at potlucks, too. It’s so versatile: You can use jarred sauce, double or triple the recipe, and even freeze it. —Kimberley Pitman, Smyrna, Delaware Field Editor

If you love tasty pasta-onion combinations, you have to try out this french onion pasta recipe next!

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Great Garlic Bread

This tasty garlic bread topped with flavor makes a great side for any pasta dish. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Pina Colada Grilled Pineapple

During a cookout with friends, I forgot about dessert. I had a fresh pineapple and coconut, so I improvised. Now I grill pineapple at every cookout. —Josee Lanzi, New Port Richey, Florida
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Old English Trifle

Loaded with cake cubes and fruit, an old English trifle is always welcome at a holiday dinner. The creamy, homemade custard is well worth the effort. —Nancy O'Connor, Glen Ridge, New Jersey
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Cheeseburger Macaroni Skillet

Cheeseburger macaroni is the ultimate simple and fulfilling dinner that uses items I typically have in my cupboard. It's so easy to prepare and cooking all in one skillet makes it a snap for clean up. —Juli Meyers, Hinesville, Georgia
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Chicken Aloha

This chicken is a welcome way to cook a quick, delicious meal. —Beth Corbin, Sarasota, Florida
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Skillet 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
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Homemade Alfredo Sauce

When I found out I had celiac disease and could no longer have fettuccine Alfredo, I was determined to figure out a way to re-create it. This has now become one of my most-requested dishes. I use gluten-free multigrain pasta, but you can use any style of pasta. —Jackie Charlesworth Stiff, Frederick, Colorado
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Wagon Wheel Pasta Salad

Summertime gatherings aren't complete without a refreshing pasta salad. This tasty version features a mayonnaise and picante dressing. It may become one of your favorite side dishes for tacos, too! —Kathryn Donahey, Oil City, Pennsylvania
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Pumpkin Bread

I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. —Joyce Jackson, Bridgetown, Nova Scotia
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Ambrosia Salad

Because 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
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Cheesy Cheddar Broccoli Casserole

Even people who don’t like broccoli beg me to make this comforting broccoli cheese casserole recipe. It's similar to a classic green bean casserole, but the melted cheese just puts it over the top. —Elaine Hubbard, Pocono Lake, Pennsylvania
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Garden-Fresh Chef Salad

For much of the year, I can use my garden's produce when I make this cool salad. In spring, the salad mix and radishes come from my crop. In summer, I use the tomatoes, cabbage and carrots. What a good feeling! —Evelyn Gubernath, Bucyrus, Ohio
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Spicy 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
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Classic Beef Wellingtons

Perfect for holidays, this beef Wellington recipe is also impressively easy. Find ready-made puff pastry sheets in the frozen food section. —Kerry Dingwall, Ponte Vedra, Florida
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Cheese Lover's Fondue

French bread cubes and apples are the perfect dippers for this classic fondue, made with white wine and Swiss and Gruyere cheeses. It’s a crowd pleaser. —Linda Vogel, Elgin, Illinois
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Authentic Pasta Carbonara

I learned on my culinary internship in Tuscany that real Italian cuisine is simpler than you think! This carbonara is quick, simple and delicious, just the way they like it in Italy. —Lauren Brien-Wooster, South Lake Tahoe, California
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Flavorful Chicken Fajitas

This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky
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Hot Pineapple Ham Sandwiches

Your trusty slow cooker lets you make these warm, gooey sandwiches without heating up the house on a hot day. The mustard and brown sugar give them such satisfying richness. —Nancy Foust, Stoneboro, Pennsylvania
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Classic French Onion Soup

Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah
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Seafood Cioppino

If you're looking for a great seafood recipe for your slow cooker, this classic fish stew is just the ticket. It's brimming with clams, crab, fish and shrimp, and it is fancy enough to be an elegant meal. —Lisa Moriarty, Wilton, New Hampshire
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Crown Roast with Apricot Dressing

I have been making crown roasts for many years but was only satisfied with the results when I combined a few recipes to come up with this guest-pleasing version. It’s beautifully roasted with an apricot glaze and a nicely browned stuffing. —Isabell Cooper, Cambridge, Nova Scotia
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Orange Chocolate Fondue

Invite you family and friends to dip cubes of cake and pieces of fruit into this rich, luscious fondue for a special treat during the holiday season. —Mary Jean DeVries, Grandville, Michigan
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Slow-Cooker Beef Stew

When there's a chill in the air, nothing beats this beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. —Earnestine Wilson, Waco, Texas
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Lemon Bars

This delightful lemon bar recipe is from my mother's file. I've been serving it for many years. They has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. —Etta Soucy, Mesa, Arizona
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Beef & Spinach Lo Mein

If you like a good stir-fry, this beef and spinach lo mein will definitely satisfy. I discovered the recipe at an international luncheon, and it's now a favorite go-to meal. —Denise Patterson, Bainbridge, Ohio
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Eggs Benedict with Homemade Hollandaise

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
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Quick and Easy Tiramisu

No one can resist this classic cool and creamy dessert. It’s quick to prepare, but it can be made ahead for added mealtime convenience. —Taste of Home Test Kitchen
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Pina Colada Molded Salad

My gelatin ring gets a tropical twist from coconut, pineapple and macadamia nuts. It's a wonderful anytime treat. Now that I'm retired from teaching, I have more time for kitchen experiments. —Carol Gillespie, Chambersburg, Pennsylvania
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Slow-Cooker Mushroom Beef Stroganoff

I love to make this for my husband and myself to have on a cold night. It warms us right up! Greek yogurt can be substituted for the sour cream. —Meg Hilton, Atlanta, Georgia
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Quick Hawaiian Pizza

Our family never quite liked the taste of canned pizza sauce, so one time I tried mixing some barbecue sauce into spaghetti sauce to add some sweetness. I’ve made my pizzas with this special and easy sauce ever since, and my family loves it! —Tonya Schieler, Carmel, Indiana
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Simple Swedish Meatballs

When my husband packs these saucy slow-cooked meatballs in his lunch, all his work buddies wish they had their own! It’s comfort food at its easiest. — Christina Logan, Gun Barrel City, Texas
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Cherry Cheese Logs

Our party guests flock to this holiday gem of an appetizer - cherry-studded cream cheese served with graham or water crackers and pears. —Libby Walp, Chicago, Illinois
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Hawaiian Pork Roast with Pineapple

This is one of my favorite slow cooker recipes. It’s wonderful with rice or potatoes and any vegetable. It also reheats well for lunch the next day. —Ruth Chiarenza La Vale, Maryland
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Molded Cranberry-Orange Salad

When I take this dish to potlucks during the holidays, people always ooh and aah. Feel free to top with whipped cream for added appeal. —Carol Mead, Los Alamos, New Mexico
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World's Best Lemon Pie

Mother’s pies were always so memorable, with tender, flaky crusts. In summer the order of the day was lemon meringue! —Phyllis Kirsling, Junction City, Wisconsin
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Stuffed Peppers for Four

Truly a meal in one, this quick supper has it all: Veggies, meat, pasta and sauce, packed into tender peppers. It’ll look so pretty on your table. —Taste of Home Test Kitchen
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Hawaiian Hash

I like the combination of ginger, pineapple and macadamia nuts. This dish brings back memories of an island vacation.—Roxanne Chan, Albany, California

Rachel Seis
As deputy editor for Taste of Home magazine, Rachel has her hand in everything you see from cover to cover, from writing and editing articles to taste-testing recipes to ensuring every issue is packed with fun and fabulous content. She'll roll up her sleeves to try any new recipe in the kitchen—from spicy Thai dishes (her favorite!) to classic Southern comfort food (OK...also her favorite). When she's not busy thinking of her next meal, Rachel can be found practicing yoga, going for a run, exploring National Parks and traveling to new-to-her cities across the country.