26 Holiday Recipes from the '50s Worth Trying This Year (2024)

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26 Holiday Recipes from the '50s Worth Trying This Year (1)Grace MannonUpdated: Jan. 14, 2022

    Holiday fare from the 1950s ranged from fancy canapes to homey casseroles. Introduce any or all of these holiday recipes to your family this year.

    1/26

    Taste of Home

    Citrus-Molasses Glazed Ham

    We are always searching for new ways to utilize Florida citrus, which is plentiful during the holidays in our own backyard. I know you will enjoy this. —Charlene Chambers, Ormond Beach, Florida

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    2/26

    Tiny Tim's Plum Pudding

    In A Christmas Carol, everyone claps for plum pudding. Our family has made this pudding our own tradition, and it really is something to clap for. —Ruthanne Karel, Hudsonville, Michigan

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    3/26

    Taste of Home

    Hot Crab Dip

    I have a large family, work full time, and coach soccer and football, so I appreciate recipes that are easy to assemble. This rich, creamy dip is a fun appetizer to whip up for any gathering. —Teri Rasey, Cadillac, Michigan

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    4/26

    "Everything" Stuffing

    My family goes crazy for this stuffing that I make in the slow cooker. It freezes well so we can enjoy it long after Thanksgiving has passed. —Bette Votral, Bethlehem, Pennsylvania

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    5/26

    Standing Rib Roast

    This standing rib roast recipe is practically foolproof. Treat your family to tender slices of standing rib roast or use the seasoning blend on a different beef roast for a hearty, delicious main dish. I love to prepare this recipe for special occasions. —Lucy Meyring, Walden, Colorado

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    6/26

    Cornmeal Parker House Rolls

    My mom deserves the credit for making this recipe a family tradition. These sweet, tender rolls have been on every holiday table at her house for as long as I can remember. —Lisa D. Brenner, Harrisburg, Nebraska

    7/26

    Molded Cranberry-Orange Salad

    When I take this dish to potlucks during the holidays, people always ooh and aah. Feel free to top with whipped cream for added appeal. —Carol Mead, Los Alamos, New Mexico

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    8/26

    Salmon Mousse Cups

    I make these tempting little tarts frequently for parties. They disappear at an astonishing speed, so I usually double or triple the recipe. The salmon-cream cheese filling and flaky crust will melt in your mouth. —Fran Rowland, Phoenix, Arizona

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    9/26

    Taste of Home

    Mocha Yule Log

    This eye-catching dessert is guaranteed to delight holiday dinner guests. Chocolate lovers will lick their lips over the yummy cocoa cake, mocha filling and frosting. For a festive touch, I garnish the log with marzipan holly leaves and berries. —Jenny Hughson, Mitchell, Nebraska

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    10/26

    Taste of Home

    In Georgia where sweet Vidalia onions are king, I make big batches of creamy onions as a side dish for grilled chicken and beef. — Elaine Opitz, Marietta, Georgia

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    11/26

    Taste of Home

    This seafood starter is so good that it makes me love a food I usually don't—radishes! This recipe also calls for spicy V8, but Zing Zang Bloody Mary Mix works just as well. Serve the cocktail straight up, with tortilla chips or on a bed of butter lettuce. —Heidi Knaak, Liberty, Missouri

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    12/26

    Rum Balls

    Rum flavor comes through nicely in these traditional, no-bake rum balls. I like to make a few dozen at a time and give them to my neighbors for Christmas—Audrey Larson, Bloomington, Minnesota

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    13/26

    Swedish Meatballs

    Mom fixed this Swedish meatball recipe for all sorts of family dinners, potluck suppers and PTA meetings. The scent of browning meat is intoxicating. Add to that the sweet smell of onions caramelizing, and everyone’s mouth starts watering. —Marybeth Mank, Mesquite, Texas

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    14/26

    Cranberry Ambrosia Salad

    My paternal grandmother used to make this for Christmas dinner. I'm not sure how many batches she made since there were nearly 50 aunts, uncles and cousins in our family. I still make the recipe in memory of her, and it's still as good as I remember. —Janet Hurley, Shell Rock, Iowa

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    15/26

    Dilly Cheese Ball

    My whole family devours this herby cheese spread—even my son, the chef. Serve it with your favorite crackers. —Jane Vince, London, Ontario

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    16/26

    TMB Studio

    Green Bean Casserole

    This easy green bean casserole recipe has always been one of my favorite dishes. You can make it before any guests arrive and refrigerate it until it’s ready to bake. —Anna Baker, Blaine, Washington

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    17/26

    Pecan Tassies

    These pecan tassies are very good for parties and special occasions. You'll probably want to double the recipe, because they'll disappear in a hurry! —Joy Corie, Ruston, Louisiana

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    18/26

    Roasted Chicken with Rosemary

    Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. —Isabel Zienkosky, Salt Lake City, Utah

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    19/26

    Best 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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    20/26

    Chocolate Angel Cake

    When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty—making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. —Joyce Shiffler, Colorado Springs, Colorado

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    21/26

    Mallow-Topped Sweet Potatoes

    My grandmother always served this sweet potato casserole at Thanksgiving. The puffy marshmallow topping gives the dish a festive look, and spices enhance the sweet potato flavor. —Edna Hoffman, Hebron, Indiana

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    22/26

    Best Ever Stuffed Mushrooms

    At party time, I bring out a platter of my easy stuffed mushrooms. I like to make mine with reduced-fat sausage, but you can use regular for an indulgent treat. —Debby Beard, Eagle, Colorado

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    23/26

    Three-Cheese Fondue

    I got this easy recipe from my daughter, who lives in France. It’s become my go-to fondue, and I make it often for our family.—Betty A. Mangas, Toledo, Ohio

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    24/26

    Grasshopper Baked Alaska

    Can you believe it? This stunning dessert is completely make ahead, including the meringue. All you need to do is bake it for a few minutes in the oven before serving. —Taste of Home Test Kitchen

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    25/26

    Taste of Home

    Pretty Duchess Potatoes

    Comfort-food flavor comes in attractive packages that are just the right size! This recipe is a favorite Christmas dinner or Thanksgiving menu idea. —Taste of Home Test Kitchen

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    26/26

    Taste of Home

    Candied Bacon-Wrapped Figs

    I stuffed figs with cream cheese and wrapped them in bacon and spices for an addictive flavor combo that’s sweet, salty and delicious. You can use dates, too. —Shelly Bevington, Hermiston, Oregon

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    Originally Published: September 26, 2018

    26 Holiday Recipes from the '50s Worth Trying This Year (28)

    Grace Mannon

    Grace learned a ton about the nitty-gritty of food and nutrition while earning her master’s degree in food science. She worked for a well-known baby food company and a company responsible for many favorite snack foods before transitioning to being a stay-at-home mom. She loves writing about complicated food science concepts in an understandable way and as a Taste of Home contributor, Grace covers a little bit of everything, from vintage recipes to must-have holiday foods and treats.

    26 Holiday Recipes from the '50s Worth Trying This Year (2024)

    FAQs

    What was the most popular dish 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 on the Christmas menu in 1950? ›

    The Family Circle magazine listed this Christmas dinner menu in the December 1956 issue, “Holiday glazed ham, parsley potatoes, spiced peaches, cornbread diamonds, vegetable scallop, relish tray of olives, watercress, watermelon rind, radishes and celery, eggnog pie, coffee, salted nuts, mints.”

    What did they eat in the 50s diner? ›

    Items like pancakes, sausages, meatloaf, burgers, and sandwiches were standard on diner menus, and still are today. The meals were priced low, making diners popular even before their rise in the 1950s.

    What foods were popular in 1955? ›

    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 was the Thanksgiving meal in the 1950s? ›

    Thanksgiving back then wasn't just for turkey - many families incorporated seafood into their feasts. Shrimp cocktail loaf and clam dip were typical dishes of the decade.

    What were boxed frozen meals called in the 1950s? ›

    The term TV dinner, which has become common, was first used as part of a brand of packaged meals developed in 1953 by the company C.A. Swanson & Sons (the full name was TV Brand Frozen Dinner).

    What was the top Christmas gift of 1950? ›

    The 1950s marks the decade that Barbie first hit the shelves and was at the top of most little girls' Christmas list. Her rival, Sindy followed four years later. Mr Potato head also came out around this time, although the original was a little different from the one we know today.

    What popular snack was originally a Christmas treat? ›

    Animal Crackers Were Originally a Christmas Treat – Animal crackers were first introduced aro0und Christmastime in 1902. the string on the ox was originally intended to be used to hang the boxes on Christmas trees.

    What was the original Christmas dinner? ›

    It is believed that the forerunner of the Christmas dinner was the midwinter feast enjoyed by our ancient ancestors. Feasts were held to celebrate the pagan midwinter solstice, and archaeological digs have discovered that the most popular meats served up were pork and beef.

    What was the most popular fast food restaurant in the 50s? ›

    McDonald's is the original fast food restaurant and has dominated the fast food industry throughout history. It was founded in 1940 but really began to take off in the early 1950s. That might be because McDonald's introduced its best-selling menu item in 1949: french fries.

    What did Americans eat for breakfast in the 1950s? ›

    Breakfast was viewed as the meal to set you up for the day so was, at the very least, porridge, followed by bacon, eggs and fried bread, then toast and home-made marmalade, and lots of milky tea. As children it was also when we had our vitamin tablets - Haliborange and Adexolin capsules.

    What was the food during the Great Depression? ›

    Celery soup mixed with tuna fish and mashed potatoes. A salad of corned beef, gelatin and canned peas. Baked onion stuffed with peanut butter. Those are just some of the recipes Americans turned to during the Great Depression, when many families struggled to eat enough nutritious food.

    What did people snack on in the 50s? ›

    However, packaged snacks were not about to concede to the fast food trend. Peanut M&Ms, Atomic Fireballs, Certs Mints, Hot Tamales, PEZ candy, Pixy Stix, Smarties Candy Necklaces and Marshmallow Peeps were all candies developed during this decade.

    What food was served at the 50s picnic? ›

    Often tinned hams, salads, breads and dessert would be served in a field. However, for an easier alternative make sandwiches and wrap them in greaseproof paper. Don't forget the hard boiled eggs as no picnic would be a picnic without one! Tea and lemonade.

    How did 1950s housewives stay thin? ›

    Women were naturally more active as 'helpful' modern technology hadn't kicked in quite yet and ongoing rationing meant people were eating plainer food and smaller portions. Fewer refined carbs and lower-sugar fruits meant women consumed on average 400 calories fewer a day than we do now.

    What was the most popular food in 1953? ›

    Here's the most popular food the year you were born:
    • 1930s: Creamed Chipped Beef. The Great Depression meant dinner could be pretty lean. ...
    • 1940s: Meat Loaf. ...
    • 1950: Tuna Casserole. ...
    • 1951: Baked Alaska. ...
    • 1952: Salisbury Steak. ...
    • 1953: Chicken Tetrazzini. ...
    • 1954: Deviled Eggs. ...
    • 1955: Green Bean Casserole.
    Aug 31, 2017

    Which classic 1950s dish won Dole's first recipe contest? ›

    In fact, a pineapple upside down cake won the first Dole recipe contest in 1926. By the 1950s and 1960s, the cake was at the peak of its popularity perhaps because of the ease of using boxed cake mixes, which were increasingly available in the post WWII years, says Bon Appetit.

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