Our Most Popular Vintage Recipes from A to Z (2024)

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Our Most Popular Vintage Recipes from A to Z (1)Emily Racette ParulskiUpdated: Jan. 05, 2022

    The best old-fashioned recipes, from angel food cake to zucchini pie.


    A: Angel Food Cake

    For our daughter's wedding, a friend made this lovely, angel food cake from a recipe she's used for decades. It really is one of the best angel food cake recipes I've found. Serve slices plain or dress them up with fresh fruit. —Marilyn Niemeyer, Doon, Iowa

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    B: 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

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    C: Chicken and Dumplings

    Perfect for fall nights, my simple version of comforting chicken and dumplings is speedy, low in fat and a delicious one-dish meal. —Nancy Tuck, Elk Falls, Kansas

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    D: Deviled Eggs

    Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse & Anne Foust, Bluefield, West Virginia

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    E: Egg Salad

    I love the versatility of this creamy egg salad. You can serve it on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers. —Cynthia Kohlberg, Syracuse, Indiana

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    F: 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


    G: Grape Salad

    Everyone raves when I bring this refreshing, creamy grape salad to potlucks. For a special finishing touch, sprinkle it with brown sugar and pecans. —Marge Elling, Jenison, Michigan

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    H: Hot Cross Buns

    On Easter morning, our family always looked forward to a breakfast of dyed hard-boiled eggs and Mom's hot cross buns. I still serve these for special brunches or buffets. —Barbara Jean Lull, Fullerton, California

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    I: Iceberg Lettuce Wedge Salad

    A wedge salad gets the creamy treatment when topped with blue cheese dressing. Keep the dressing as a topper, or make it a dip for Buffalo wings. —Jenn Smith, East Providence, Rhode Island

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    J: Jell-O Salad

    Plump blueberries and a fluffy topping star in this pretty, refreshing salad that was my mother's recipe. It was served at every holiday and celebration, and now my grandchildren look forward to sampling it at holidays. —Sharon Hoefert, Greendale, Wisconsin

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    K: Kuchen

    Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. —Virginia Arndt, Sequim, Washington

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    L: Lima Beans

    A yearly Lima Bean Festival in nearby West Cape May honors the many growers there and showcases different recipes using their crops. This comforting chowder was a contest winner at the festival several years ago. —Kathleen Olsack, North Cape May, New Jersey

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    M: Meatloaf

    Mom made the best meat loaf, and now I do too. When I first met my husband, he wasn't a meat loaf guy, but this recipe won him over. —Michelle Beran, Claflin, Kansas


    N: New England Clam Chowder

    This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. —Sandy Larson, Port Angeles, Washington

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    O: Oatmeal Dinner Rolls

    These fluffy rolls go perfectly with any meal. They have a delicious homemade flavor that's irresistible. I like them because they're not hard to make and they bake up nice and high. —Patricia Staudt, Marble Rock, Iowa

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    P: Pound Cake

    Because I'm our town's postmaster, I can bake only in my spare time. I especially enjoy making desserts such as this one. It tastes amazing as is, or tuck it under ice cream and chocolate syrup like a hot fudge sundae! —Karen Conrad, East Troy, Wisconsin

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    Q: Quiche

    I served this crustless quiche at a church lunch, and I had to laugh when one guy told me how much he disliked vegetables. Many people were surprised by how much they loved this veggie-filled quiche recipe—and he was one of them! —Melinda Calverley, Janesville, Wisconsin

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    R: Rice Pudding

    This comforting dessert is a wonderful way to end any meal. As a girl, I always waited eagerly for the first heavenly bite. Today, my husband likes to top his with a scoop of ice cream. —Sandra Melnychenko, Grandview, Manitoba

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    S: Salisbury Steak

    This hearty main dish is a favorite at our house. It really warms you up. —Kim Kidd, New Freedom, Pennsylvania

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    T: Tapioca

    My family loves traditional tapioca, but I don’t always have time to make it. So I came up with this simple recipe that lets us enjoy one of our favorites without all the hands-on time. —Ruth Peters, Bel Air, Maryland

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    U: Upside-Down Cake

    I often bake this beautiful cake in my large cast-iron skillet and turn it out onto a pizza pan. —Jennifer Sergesketter, Newburgh, Indiana

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    V: Vegetable Stew

    Come home to warm comfort food! This vegetable beef stew is based on my mom’s wonderful recipe, but I adjusted it for the slow cooker. Add a sprinkle of Parmesan to each bowl for a nice finishing touch. —Marcella West, Washburn, Illinois

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    W: Waldorf Salad

    Cranberries grow in the coastal area about 50 miles from our home. When they become available, I always make this creamy salad. —Faye Huff, Longview, Washington

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    X: IceboX Pie

    You will detect a definite lemonade flavor in this refreshing lemon icebox pie. High and fluffy, this dessert has a creamy smooth consistency that we really appreciate. It's the dessert that came to mind immediately when I put together my favorite summer meal. —Cheryl Wilt, Eglon, West Virginia

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    Y: Yorkshire Pudding

    This easy recipe is a cross between traditional Yorkshire pudding and popovers. It makes a perfect complement to prime rib. We also like it with beef stew and steak. Make more than you need, because everyone loves it. —Emily Chaney, Blue Hill, Maine

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    Z: Zucchini Pie

    We have a lot of zucchini on hand when it’s in season. This is a good and different way to use large amounts. —Lucia Johnson, Massena, New York

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    Originally Published: September 13, 2018

    Our Most Popular Vintage Recipes from A to Z (28)

    Emily Racette Parulski

    Emily has spent the last decade writing and editing food and lifestyle content. As a senior editor at Taste of Home, she leads the newsletter team sharing delicious recipes and helpful cooking tips to more than 2 million loyal email subscribers. Since joining TMB seven years ago as an associate editor, she has worked on special interest publications, launched TMB’s first cross-branded newsletter, supported the launch of the brand's affiliate strategy, orchestrated holiday countdowns, participated in taste tests and was selected for a task force to enhance the Taste of Home community. Emily was first mentioned by name in Taste of Home magazine in 1994, when her mother won a contest.When she’s not editing, Emily can be found in her kitchen baking something sweet, taking a wine class with her husband, or making lasagnas for neighbors through Lasagna Love.

    Our Most Popular Vintage Recipes from A to Z (2024)


    What was the most popular food in the 1930s? ›

    From Hunger to Hope. From frozen foods to Jell-O molds, the 1930s and 40s saw a huge upsurge in convenience foods. Building on the popularity of brands like Wonder Bread, Kool-Aid, Velveeta Cheese, and Hostess Cakes, American supermarkets stocked up on mass-produced items.

    What is the most easiest thing to cook? ›

    Easy staples of mine:
    • Eggs - scrambled and over easy.
    • spaghetti with meat sauce (brown meat and add a jar of sauce)
    • hamburgers on the grill.
    • tacos (hamburger meat and seasoning packet)
    • Bake a chicken breast with seasoning and microwave a bag of frozen veggies for side.
    Jan 17, 2018

    What food can I make quickly? ›

    32 Quick and Easy Indian Recipes
    • 01 of 32. Masala Kheema - Dry Spicy Minced Meat. ...
    • 02 of 32. Basic Chicken Curry. ...
    • 03 of 32. Mint-Cucumber Raita. ...
    • 04 of 32. Baingan Aloo Ki Subji (Eggplant and Potatoes) ...
    • 05 of 32. Bhajias (Pakoras) ...
    • 06 of 32. South Indian Lemon Rice. ...
    • 07 of 32. Andey Ki (Egg Curry) ...
    • 08 of 32. Bhindi Dopiaza (Okra)
    Mar 14, 2024

    What was the most popular food in the 1950s? ›

    As you can see from the decade's top recipes, the 1950s were all about the intersection of comfort food and convenience—casseroles and quick dishes like Chicken a la King and Welsh rarebit reigned supreme.

    What was peoples favorite food in 1920? ›

    Recipes for Chicken and Rice with Sauce; Baked Rice Milanaise; Prosperity Sandwich; Ice Box Cake; and a Sidecar.

    What is the poor mans meal? ›

    Potatoes were also inexpensive and used extensively. Some meals even used both. One of these meals was called the Poor Man's Meal. It combined potatoes, onions, and hot dogs into one hearty, inexpensive dish, which was perfect for the hard times people had fallen on.

    What foods were popular in the 50's? ›

    1950s Dinners

    There was no such thing as the keto diet in the 1950s—meat and potatoes reigned supreme. You'd find hearty main dishes like Salisbury steak, beef stroganoff and meat loaf on a '50s dinner menu, plus scrumptious sides. Casseroles were also popular, particularly those featuring seafood or ham.

    What did Americans eat in the 1940s? ›

    It Wasn't All Meat, Potatoes, Jello, and Mayonnaise

    Because meat, fats, dairy, and sugars were in limited supply, 1940s eating included a lot more fruits and vegetables than we eat in modern times. Families were encouraged to plant “Victory Gardens” so that more food could be used to feed soldiers.

    What is the hardest thing to cook? ›

    The World's Most Difficult Dishes to Prepare
    • The Fugu Puffer Fish. A Japanese delicacy, this deadly dish's organs contain a neurotoxin 1,000 times more powerful than cyanide. ...
    • Mole Poblano. Some date this difficult dish from as far back as 500 years ago. ...
    • Soufflé ...
    • Turducken. ...
    • Consommé
    Nov 14, 2017

    What is the slowest food to cook? ›

    Chilli, stew, soups and curry are all foods that are usually slow cooked. Slow cooking can be done in a slow cooker, or in a big, lidded pot in the oven.

    What are the top 10 healthiest dinners? ›

    It's dinnertime: ZOE members' top recipes
    • Chickpea & broccoli pasta.
    • Lentil & eggplant stew.
    • Veggie shepherd's pie.
    • Harissa traybake.
    • Noodle salad.
    • Cod & salsa salad.
    • Kale salad.
    • Mushroom stir-fry.
    Mar 19, 2024

    What can I cook in 5 minutes? ›

    25 healthy recipes you can cook in 5 minutes or less
    • Pea and broad bean couscous.
    • Fast home-made baked beans.
    • Porridge.
    • Pasta with cherry tomatoes and rocket.
    • Home-made hummus.
    • Smashed avocado and wilted spinach.
    • Cucumber (or potato) raitha.
    • Quick pitta pizzas.

    What was a typical meal in the 1940s? ›

    Sure there was meat, potatoes, Jello, mayonnaise, and desserts, but, in practice, if we are to believe our mentors, wise 1940s eating included a whole lot of fruits and vegetables, too.

    What food became popularized in 1940? ›

    Here are a few of the other foods that were first produced and sold in the 1940s.
    • Mrs. ...
    • Cheerios (first sold as Cheeri Oats, the first read-to-eat oat cereal) and Kellogg's Raisin Bran.
    • Minute Rice.
    • Reddi-Whip whipped cream.
    • Nestles Quick powdered drink mix.
    • Packaged cake mixes.

    What did families eat in 40s? ›

    Rationing was introduced in 1940 and lasted 14 years. For most of that time, meat, cheese, butter, cooking fats and sugar were heavily restricted, but potatoes, other root vegetables and bread were freely available. People ate a diet much higher in carbohydrates and lower in fats.

    What did people snack on in the 1940s? ›

    Other favorites of the time were Bazooka Bubble Gum, Licorice candies, Turkish Taffy, DOTS Candy, Jolly Ranchers, Whoppers Malted Milk Balls, Mike & Ike, and Rain-Blo Bubble Gum. Snacks that emerged during the '40s include Cheerios, Raisin Bran, Chiquita Bananas, Junior Mints, Almond Joy, V8, and Cheetos.

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