Vintage 1960

New Year's Eve

 As a New Yorker, I have to say we embraced New Year's Eve. In the 1960s this included celebrating by dancing to the music of Guy Lombardo, freezing in Times Square to watch the mirror ball fall, or taking a beer at the corner bar. Most places offered entertainment of some sort on New Year's Eve.

          Those too far from downtown New York, (we lived on Long Island) celebrated at home with friends and family. The main fare was a buffet with just about anything you could imagine. They offered cold and hot finger foods, easy to make desserts and an array of liquor to ring in the New Year.

     I remember the many cheeses and crackers that lined the table, hot appetizers, pickled vegetables, and winter fruit salads. But nothing stayed in my mind as the table full of different cookies, donuts, and muffins galore. In fact my mother use to feed us a light dinner before we left for a friends or family party knowing all we'd eat was desserts!

          So, no matter where you were, how old you were or who you were with during the 1960s, New Year's was a time to celebrate, wave good bye to the old year and embrace the New Year.

 

Happy New Years!

 

This salad appeared at EVERY holiday dinner/buffet/party we went to in December...every year.

 

Christmas Jello Salad

2 small pkg. of lime Jello
2 small pkg. of cherry Jello
1 small pkg. lemon Jello
8 oz cream cheese
20 oz crushed pineapple (drained...but save the Juice)
1 cup thawed cool whip
1/2 cup mini marshmallows
1 cup pineapple juice

 

Dissolve lime Jello in 2 cups of hot water. Add 2 cups of cold water. Pour into a 10″ x 13″ clear glass casserole dish Let sit in the fridge until almost firm**

 

Dissolve lemon Jello in 1 cup of hot water in a small saucepan on the stove. Add marshmallows and stir until melted. Remove from the heat. Add in pineapple juice and cream cheese and stir until cream cheese is melted and smooth in the mixture. Cool slightly then fold in the cool whip. Pour over lime Jello and let set until almost firm.

 

Dissolve cherry Jello in 2 cups of hot water then add 2 cups of cold water. Chill till slightly thickened, add drained pineapple, and stir. Pour over the rest of the Jello mixture.

TIPS:

If using a glass casserole dish use the following sequence.. Green layer – then the lemon.. then the Red layer
If using a large Jello mold reverse the order of the layers. .. Red layer first.. then the lemon layer.. then the Green layer.

 

Warning:

 If you let the layers set until completely firm this salad will slide apart when it is cut and served

 

 

This was an after school snack in the dead of winter in New York. We could smell the peppermint When we came home from school and felt the warm hot chocolate roll down to your stomach.

Peppermint Hot Chocolate Recipe

1 cup of hot water

5 cups of milk

1/2 cup of cocoa powder

1/2 cup white sugar

2-4 Tablespoons of peppermint syrup ( depending on taste)

Red sprinkles

Candy canes or sticks

 

Take a large pan and put the hot water, sugar, cocoa in it. Bring it to a gentle boil and stir continuously. Put the mixture in a Crockpot and add the milk and the peppermint syrup. Then heat it and keep stirring occasionally for around 2 hours until it is hot. Pour into cups,  top it off with whip cream, red sprinkles and candy cane or sticks.

 

 

Stained Glass Jello Dessert

 

Crust:

1-1/2 cups graham cracker crumbs

1/2 cups granulated sugar

1/4 cup melted butter 

 

Filling: 

1 1/2 cups whipping cream 

1 cup pineapple juice

1/4 cup cold water

1/2 teaspoon vanilla extract 

1 tablespoon gelatin (1 packet Knox) 

3-4 cups cubed Jello

 

To prepare crust mix graham cracker crumbs, sugar, and melted butter in a medium-sized bowl.  Press into greased spring-form pan.  Bake in a 350F preheated oven for 10-13 minutes.  Set aside to cool completely. 

 

To prepare Jello, mix the contents of Jello boxes with one cup of boiling water.  Stir to dissolve the Jello, and then pour into a container to solidify.  Repeat with required colors and flavors.  Placing the Jello in the fridge will speed the solidifying process up.  Once solid, cut Jello into small cubes. 

 

In a small bowl, sprinkle the gelatin over the top of the pineapple juice and allow it to rest for 30-60 seconds. Heat mixture to boiling.. Stir until gelatin is completely dissolved and remove from heat.  

 

Add in the cold water, stir and allow the mixture to cool to room temperature.

 

Whip cream and vanilla in a  mixer until stiff peaks form.  Slowly add in cooled pineapple mixture, and whisk until combined.  

 

Remove from mixer.  Place Jello cubes into the mixture stirring gingerly so not to cause the Jello to break up.

 

Pour filling into prepared crust.  Place pan into the refrigerator to solidify completely- between 6-8 hours or overnight. 

 

This dessert is best served within 2-3 days.

 

This is my go-to recipe each holiday season. True it is easier to buy a pie but making a pie for dinner makes the whole house smell like the holidays are here!

 

Classic Pumpkin Pie

2 eggs, slightly beaten

1 can (16oz) Libby's  Solid Pack Pumpkin (our favorite)

3/4 cups sugar

1/2 tsp salt

1 Tsp ground cinnamon

12 tsp ground ginger

1/4 cup (12 oz can)  undiluted Carnations Evaporated

1-9inch unbaked homemade pie shell with fluted edge

 

Preheat oven to 425F. Mix filling ingredients in order given. Pour into the pie shell. Bake for 15 minutes. Reduce heat to 350F, continue baking 45 minutes or until knife inserted near center comes out clean. Cool completely. Garnish with whipped topping.

Vintage 1960s Holiday foods-Pineapple or Stone Fruit Upside Down Cake

 

We always had Stone Fruit Upside Down Cake (plums or cherries) for Thanksgiving. I grew up in New York so stone fruit was readily available. Pineapple Upside-down Cake was something of a novelty in my family until we moved to Los Angeles.

 

Pineapple Upside Down Cake

or

Stone Fruit Upside Down Cake

 

3 tbsp. plus 1/2 c. (1 stick) butter, softened

1/2 cup packed light brown sugar

Choice of fruit toppings (see measurements below)

1 1/2 cup all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

1 cup  granulated sugar

3 large eggs

1 tbsp. vanilla extract

1/2 c. whole milk

 

Preheat oven to 350 degrees F.

In 12" heavy skillet with oven-safe handle, melt 3 tablespoons butter on medium, swirling to coat side of the pan. Sprinkle brown sugar evenly over butter and continue to cook 1 minute. Remove from heat. Add fruit, cut sides down, to fill the entire bottom of the skillet.

In a large bowl, whisk flour, baking powder, and salt. In another large bowl, with mixer on medium speed, beat remaining 1/2 cup butter and granulated sugar until light and fluffy, scraping side of bowl occasionally. Beat in eggs, 1 at a time, then vanilla until well blended. With the mixer on low, beat in flour mixture and milk, alternating, until just blended.

Pour batter over fruit in skillet; gently spread into even layer. Bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Cool cake in skillet on a wire rack for 15 minutes. Loosen sides of cake from pan with a mini spatula or paring knife.

Place large serving platter over skillet. Carefully invert cake onto a platter and remove skillet; cool slightly to serve warm or cool 2 hours and serve at room temperature.

 

Choice of fruit toppings

**-3 8oz cans slice Pineapple, 16 maraschino cherries

-1 1/2 lbs. peaches, peeled, halved and cut into eighths

-3/4 lb. cherries, pitted and halved

-1 1/2 lbs. plums, halved and cut into eighths

 

**Try adding pecans or walnuts in between the pineapple slices.

This recipe can also be made with pineapple chunks.

 

 

These stuffed mushrooms are great for Open House or dinner.

 

Tarragon-Rice Stuffed Mushrooms

 

18 large white mushrooms

1/4 cup canned chicken broth (low fat)

1 green onion or shallot, minced

1/2 cup long-grain white rice, cooked and cold

2 teaspoons light mayonnaise

2 or 3 fresh basil leaves, chopped

2 tablespoons Parmesan Cheese (Parmigiano-Reggiano), freshly grated

1 teaspoon fresh tarragon, chopped

2 teaspoons olive oil, extra-virgin

1/4 teaspoon paprika

 

Preheat oven to 375 degrees F.  Remove the stems from the mushrooms and finely chop the stems.

In a nonstick frying pan, over medium-high heat, bring the chicken broth to a boil.  Add the shallot and mushrooms stems; cook, stirring occasionally, until the vegetables are tender and most of the liquid has evaporated, about 2 minutes.

In a medium-size bowl, combine the vegetable mixture, rice, mayonnaise, tarragon, and half the parmesan cheese; set aside.

Using a paper towel, wipe out the frying pan and place over medium heat.  Add the olive oil and mushroom caps; sauté until coated with oil, 20 to 30 seconds.

Remove from the pan and arrange the mushroom caps, stem end up, on a baking sheet.  Mound about 2 teaspoons of the prepared vegetable/rice mixture in each mushroom cap.  Sprinkle with remaining Parmesan cheese.  

 

Bake until the cheese is lightly browned and the mushrooms are tender but still hold their shape, about 10 minutes.  To serve, dust each cap lightly with paprika.

Makes 6 servings (3 stuffed mushroom caps each person)

Note

 If made in advance, cover with plastic wrap and refrigerate for up to 8 hours.

Vintage 1960s Holiday Treats Wacky Cake

This vintage recipe was born out of the shortages during the war. Bakers had to make do with what was available. This eggless cake was born out of ingenuity!

 

Wacky Cake

 

1 1/2 cup all-purpose flour

1 cup white sugar

1/2 teaspoon salt

1 teaspoon baking soda

1/4 cup unsweetened cocoa powder

6 tablespoons canola oil

1 tablespoon white vinegar

1 teaspoon vanilla extract

1 cup cold water

powdered sugar

 

    Preheat oven to 350 degrees F. In an 8-inch square baking pan, whisk together the flour, sugar, salt, baking soda and cocoa.

     Use a spoon to make three wells in the dry ingredients, one large well, and two smaller wells. Pour the oil into the largest well, the vinegar into one of the smaller wells, and the vanilla into the last well. Pour the cold water over the top of everything and stir it all together with a fork.

     Immediately transfer pan to the oven and bake for 30 to 35 minutes.

    Remove cake to a wire rack to cool. When cooled, cut into squares and sift powdered sugar over the top.

 

Serves 12

Vintage 1960s Holiday Treats Mash Potato Brownies

Mash Potato Brownies

 

⅔ cup instant mashed potato flakes

⅔ cup hot water

⅓ cup shortening

2 ounces unsweetened chocolate

1 cup of sugar

2 eggs

⅓ cup flour

½ teaspoon salt

½ baking powder

  ½ cup chopped nut

 

Heat oven to 350 degrees. Grease an 8x8 pan.

Measure potato flakes into the mixing bowl. Blend in hot water; set aside.

Melt shortening and chocolate over low heat, stirring constantly. Add chocolate mixture, sugar, and eggs to potatoes in a bowl.

Stir together remaining ingredients; blend into chocolate mixture. Pour into prepared pan. Bake 25 to 30 minutes. Cool before cutting

 

Makes 24 brownies

Vintage 1960s Holiday Treats, Fruit Cocktail Cake

 

This was my grandmother's favorite cake to make for holidays, birthdays, anniversaries, graduations...you name it. One of my favorite "Grandma's" bake.

 

Fruit Cocktail Cake

 

1-1/2 cups sugar

2 large eggs are beaten

1 15.5oz can fruit cocktail in heavy syrup (do not drain)

1 tsp salt

2 tsp baking soda

2 cups all-purpose flour

1/4 cup light brown sugar

1/2 cups coconut

 

Icing

3/4 cup sugar

1/2 cup evaporated milk

1 tsp vanilla extract

1/2 cup coconut

3-4 cup chopped pecans or walnuts

1 stick real butter

 

Sift all dry ingredients together, then add beaten eggs and fruit cocktail with liquid. Mix together. Pour into a 9x13 inch pan that has been greased and floured or sprayed with non-stick spray. Sprinkle cake batter with brown sugar and coconut. Bake at 350F for about 30-35 minutes until a toothpick tests clean.

Let cake cook for about 30 minutes. while the cake is cooling make the icing. Put butter, sugar, and milk in a saucepan and bring to a boil. Boil about  2 minutes. Remove from heat, add vanilla extract, coconut, and nuts. Mix and spread on cooled cake. After cake and icing is totally cooled, cover with foil or if your cake pan has a cover use it. This cake is best if made a day or two before serving. It also travels well.

 

 Serves 16-20

 

Note:  You can add 1/4 cups of chopped maraschino cherries to the batter, be sure to cut them in half or quarters.

 

Vintage 1960s Food Fruit Bars

 

Fruit Bars

 

3/4 cup sifted flour                          1/4 cup melted shortening

1/2 tsp baking powder                    2 eggs, well - beaten

1/2 tsp salt                                       1 cup chopped nuts

1 cup brown sugar                          1 cup chopped pitted

    firmly packed                                  Dates

Set oven for moderate, 3250F. Grease a 9-inch square pan.

Sift together flour, baking powder, and salt, add sugar, mix well. Combine shortening and eggs, stir into dry ingredients and blend well. Stir in nuts and dates. Turn into greased pan and bake 30 minutes or til browned. Cut into bars while hot. Makes about 16 bars.

 

Mincemeat Squares:  Set oven for hot, 400F. Grease a 9-inch square pan. combine 1 cup firmly packed brown sugar. 1-1/2 cups rolled oats, 1-1/ cup sifted flour, and 1/2 tsp salt, mix well. Cut in 3/4 cup shortening with 2 knives or pastry blender until it has the consistency of coarse crumbs. Spread half the mixture into a greased pan, combine 2 cups minced meat, and 1/2 tsp each lemon and orange flavoring. Spread over first mixture in pan. Top with remaining flour mixture. Bake 20-25 minus. Cool slightly and cut in squares. Makes about 16 squares.

Vintage 1960s Automobiles The Chevrolet Corvair

 

Automobiles

The Chevrolet Corvair

 

Manufactured by Chevrolet for model years 1960–1969, is still the only American-designed, mass-produced passenger car with a rear-mounted, air-cooled engine. 

Initially, the innovative Corvair was manufactured and marketed as a 4-door sedan.

The compact Chevrolet Corvair was designed to compete with Volkswagens in the US market.

The 1960 Corvair went on sale on October 2, 1959, and was the first American compact sedan with a rear-mounted, air-cooled engine, unit-body construction, three-across seating, and the availability of an automatic transmission. Only four-door sedans were available at first, then came the 2-door coupe, convertible, 4-door station wagon, passenger van, commercial van, and pickup truck body styles.

Though inspired by Volkswagen’s four-cylinder engine, Chevrolet engineers used Porsche engines as a guide.

To stay competitive with the VW Beetle, the new Ford Falcon, and Plymouth Valiant, Chevrolet chose to cut corners right where it showed: on the interior. The base model 500 was particularly drab. Everything inside was gray, both the fabric and vinyl upholstery and black rubber floor mats. The 700 models came with three interior colors from which to choose. Extra-cost options on both the 700 and 500 models included things we take for granted today, like sun visors for both driver and passenger, armrests, or a cigarette lighter.

The Corvair sales took a significant upturn when the Monza coupe debuted at the 1960 Chicago Auto Show. Though the Monza would rewrite what everyone's idea of a Corvair was an alternative to the typical front-engined American family cars of the period.

The death knell for the Corvair came when Ralph Nader’s 1965 book “Unsafe at Any Speed” claimed that the car’s design that incorporated swing-axle suspension created a far greater risk of the vehicle rolling, which he described as 'the one-car accident.' Even though the suspension had been redesigned for much better handling and safety, the damage was done. Nader’s book became a best-seller, but in the consumer’s mind, the reputation of the Corvair was tarnished forever.  Chevrolet ceased production of the Corvair with the 1969 model.

 

 

 

Vintage 1960s Food Zucchini Bread

 

Breakfast

          Tang was all the rage in the early 1960s thanks to its use by the space program, while other popular new products introduced during this decade included Pop-Tarts and Carnation Instant Breakfast. Towards the end of the decade, healthy and natural breakfast foods including granola, whole-grain toast, herbal tea, and zucchini bread began to catch on thanks to the influence of the Hippies.

 

Zucchini Bread

 

1 1/2 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup margarine, softened

3/4 cups granulated sugar

1 egg

1 teaspoon vanilla extract

1 1/2 cup shredded zucchini

1/2 cup chopped walnuts

1/2 cup raisins

Preheat oven to 350°. Spray 9 x 5-inch loaf pan with no-stick spray; set aside.

 

Combine flour, baking soda, cinnamon, salt, and nutmeg in medium bowl; set aside. Beat margarine with sugar in a large bowl with electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in egg and vanilla until blended. Beat in zucchini.

 

Gradually beat in flour mixture until blended. Stir in walnuts and raisins. Spoon batter into prepared pan.

Bake 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes on wire rack; remove from pan and cool completely. Served with melted butter.

Servings 4-6