If You Grew Up In The '70s, You'll Definitely Remember These Foods Slideshow

The 1970s were, to put it gently, an interesting decade. It was the decade of polyester and disco, of Watergate and the Iran hostage crisis, of Star Wars and Jaws, of All in the Family and The Muppet Show. It was also a fascinating era to grow up in, and if you happened to spend your formative years during it, we bet you remember these 15 foods.

Cheese logs and cheese balls were must-haves at every '70s party, and they're actually experiencing a bit of a kitschy comeback nowadays. One of the reasons for their success was their versatility; you could make them with just about anything, as long as it was cheesy. Most, however, involved shredded Cheddar, cream cheese, butter, Tabasco or Worcestershire, and chopped nuts for rolling. They're still great appetizers to set out during the holidays.

Finger foods came into serious vogue during the 1970s, and deviled eggs were the perfect finger food. To make them, a home cook just had to remove the yolks from hard-boiled eggs, blend them with mayo and other assorted seasonings, and pipe the yolk mixture back into the halved whites. After a fallow period, they started to come back into vogue about a decade ago, and they're once again super-popular.

Find deviled egg recipes here.

"It takes funny people to make funny cereal," was the tagline for this oddball relic of the hippie era that debuted in 1975, one of the most bizarre breakfast cereals in history. The cereal's "storyline" was about four characters (named Grins, Smiles, Giggles, and Laughs, naturally) who had to make a robot laugh before it could pop out a box of cereal. It confused children (and their parents) for a few years before being removed from shelves.

A peanut spread in flavors like cinnamon, banana, vanilla, and chocolate, Koogle was released by Kraft in 1971 and became an immediate hit among children due to its wacky commercials, which featured an oversized jar-shaped puppet with googly eyes and froglike arms and legs. Also, banana-flavored peanut butter? Why isn't this still around?!

After appearing as an off-menu special at New York City's famed Le Cirque in the mid-1970s (and in a subsequent feature in The New York Times), pasta primavera exploded onto the American dining scene, and is today widely regarded as one of the best American culinary inventions of the 1970s. A lightly creamy dish of spaghetti tossed with a variety of vegetables, pasta primavera was representative of a new wave of cooking called Nouvelle Cuisine, which emphasized fresh ingredients and creative presentation over rich and heavy foods; in many ways its influence is still felt today.

Another totally bizarre, totally '70s cereal, Sir Grapefellow differentiated itself from the other grape-flavored cereals on the market (of which there were actually several) by being named after a fictional knighted gentleman who enjoyed flying airplanes with no hands. Honestly, we're more intrigued by the free "air car" inside.

Tiramisu was first invented in Italy in the 1960s and made its way across the pond and onto the dessert menu at every single Italian restaurant in America by the mid-'70s. A layered dessert of espresso-dunked lady fingers, mascarpone, and cocoa powder, tiramisu is still pretty popular, but nowhere near as dominant as it once was.