A staple of mid-century dining, gelatin molds were often filled with a variety of ingredients like cottage cheese, pineapple, and shrimp, showcasing the cook's creativity.
Popularized in the late '60s, cheese fondue became a hit at dinner parties, offering a fun and interactive way to dine with friends and family.
A super-hip dish of the 1960s, Swedish meatballs featured beef or pork with rich gravy or lingonberry jam, and can still be enjoyed today from IKEA or homemade recipes.
A quintessential dish of the 1950s and '60s, this casserole, made with canned tuna and mushroom soup, was a staple on dinner tables across America.
This classic cake, adorned with pineapple slices and cherries, reached its peak popularity in the '50s and '60s, often made easier with the use of boxed cake mixes.
Dating back to the 1860s, this meringue-topped ice cream cake was a show-stopping dessert popularized during the era of elaborate at-home entertaining.
A creamy chicken and vegetable dish served over biscuits or rice, Chicken a la King was a menu staple in elegant restaurants of the '50s and '60s.
A beloved dessert salad from the '50s and '60s, Ambrosia featured oranges, coconut, and various other fruits, often mixed with gelatin and whipped toppings for a sweet treat.