They say some things never go out of style, which sadly for these dishes is not true. Baked Alaska, though spectacular to look at, isn’t really something most home cooks make often. Neither is chicken cordon bleu or shepherd's pie. But all these classic dishes and more deserve a second chance. Try these vintage recipes for a dose of nostalgia and unexpected flavors that might be missing from your current recipe collection.
This retro cake was the grand prize winner of the 1950 Pillsbury Bake-Off. The cake is packed with fresh orange flavor, crunchy walnuts and chewy raisins for a citrusy, nutty combination, and the cinnamon topping adds just the right touch of spice.
You don’t see many checkerboard cookies at bakeries or grocery stores anymore, but these fun cookies are still sure to delight family and friends. The checkerboard pattern comes from rolling out both the cocoa dough and almond dough into a rectangle, and then cutting strips of each. You then place a strip of each color dough side by side, top with two more strips and alternate the colors to create the pattern. The dough can also be made ahead and kept refrigerated until you are ready to bake.
Beef stroganoff was popular back in the 1950s and consists of tender chunks of beef coated in a creamy sauce and served over a pile of fresh or leftover pasta. The savory blend of mushrooms and meat is very characteristic of this old-timey dish.
This impressive dessert originated at New York City's Delmonico's restaurant to celebrate the purchase of Alaska in 1868. Though it’s not as popular today, it’s a treat worth bringing back. Baked Alaska consists of sponge or pound cake topped with ice cream and covered in meringue and baked in the oven until it’s just golden brown. This modern twist adapts the dish into a bread pudding.
Icebox cakes don’t require you to turn your oven on at all, and in fact, you don’t even have to be a good baker. It’s the simplest cake to make with only a few ingredients and any flavor combination you like. The layers of cookies soften between the layers of fluffy whipped cream as they sit in the freezer overnight. The result is a cake-like texture that took no effort at all.
This old-fashioned French-inspired dish is typically made with breaded and pan-fried chicken stuffed with layers of ham and cheese. Here's a fun food fact you may not know: the French phrase cordon bleu translates to “blue ribbon.” It's no wonder this is still a winning recipe for hungry families.
Upside-down cakes were all the rage back in the day, especially those made by grandma. This pear upside-down cake with a bay leaf glaze is a nontraditional spin on the classic, but the effect is just as charming.
There are only a few things more comforting and nostalgic than a steamy chicken pot pie. This hearty classic is bursting with chicken, potatoes, peas, carrots and onions tossed in a creamy sauce. You can also save some time during prep by using rotisserie chicken and mixing the shredded pieces right into the gravy.
It’s easy to forget how good egg salad is until you take that first bite into a sandwich. Creamy mayo, crunchy green onions and a kick from the dill makes this recipe one of many great ways to use up your carton of eggs.
Back in the ’50s, folks thought of all kinds of ways to stuff a stick of celery. From “ants on a log” (peanut butter and raisins) to cream cheese, Roquefort, garlic, and olives — you knew you were at the right party when there was stuffed celery.
This is a quick, thrifty and kid-friendly meal that will likely take you back to your own childhood. A rich meat sauce and buttery hamburger buns are the only components of sloppy Joes, and the meat sauce itself comes together in no time using both pantry ingredients and fresh bell peppers.
Jell-O molds are a bit out of style now, but in the summer heat this dessert is still a crowd-pleaser. This fluffy orange creamsicle mold uses orange Jell-O packets, orange sherbet and a container of good ol’ cool whip.
Whether you're sitting poolside or unwinding on a Friday evening, a strawberry daiquiri is the perfect drink to have in hand. This go-to recipe with frozen berries, white rum and lime juice is sure to please people of all generations.
There are countless ways to make potatoes — mashed, boiled, roasted, fried — and any way you make them, they are always delicious. An old-school way to enjoy the starchy vegetable is scalloped with lots of cream, butter and cheese.
This may not be on dessert menus as widely as it used to be, but the sweet treat is worth making yourself. To make bananas Foster, simply cook down butter, brown sugar, cinnamon and the optional dark rum until it’s sticky and smooth. The bananas are added to the sauce and then the whole concoction is served atop a pile of vanilla ice cream.
One of the best ways to use leftover bread is to turn it into bread pudding, which is basically french toast cooked in the oven. This one made with challah bread, dried cherries and bananas makes for a wonderful dessert or even a luxurious breakfast.
Shirley Temples will never go out of fashion, even if people forget the drink exists from time to time. To make the non-alcoholic cocktail, all you need to do is add a splash of grenadine to a glass of ginger ale or lemon-lime soda and top it off with a maraschino cherry.
This cake is as tropical as it sounds — flavored with coconut extract and a can of crushed pineapple, it’s like taking a bite out of Hawaii. The assembly is as easy as it gets, too. Simply bake the cake following store-bought package instructions, and when it’s done and cooled, spread the pineapple and pudding over the cake and frost with whipped topping.
Shepherd's pie is an old-fashioned English dish with ground meat cooked with onions and peas that is topped with a layer of mashed potatoes before it is baked in the oven. This lighter version is made with turkey, a vegetable-based pasta sauce and frozen mashed potatoes for extra convenience for a busy weeknight.
These cute turtle-shaped cookies are a fantastic dessert to make with your kids and won the Pillsbury Bake-Off Contest back in 1952. Round drop cookies are made into turtles using pecans as arms and legs and the “shell” is made with a generous smear of chocolate frosting.
This Open Sesame Pie is most likely something you’ve never had before, but the flavors are worth trying. Unflavored gelatin gives the pie a firm yet jiggly texture and the chopped dates add a welcome chewiness to the pudding-like whipped cream filling. This recipe was the grand prize winner of the 1954 Pillsbury Bake-Off Contest.
If you’re looking for a cheesy, hearty and comforting dish for dinner, look no further than this broccoli casserole. It may seem like a thing of the past, but casseroles are making a comeback with easy, yummy and pantry-friendly breakfast, lunch and dinner casserole recipes.
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