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Fruit cocktail was created to use up tiny pieces of fruit chunks left over from processing,
According to Lovegren's Fashionable Food: Seven Decades of Food Fads, this meal was a favorite for ladies' luncheons and was featured in several cookbooks from the early 20th century.
Food historian Sylvia Lovegren writes in Fashionable Food: Seven Decades of Food Fads that beef stroganov was a traditional French recipe that dates back to an 1891 food article.
Who would have guessed that tossing together a bunch of cereal, nuts, and seasoning would create such a snacking sensation?
With 260 tons of excess leftover turkey, what would you do? Freeze it briefly and place it in little aluminum trays.
Fudge Cake
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This dish became an instant hit all throughout the country after winning the 1966 Pillsbury Bake-off.
Chicken a la King
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This dish was served over rice pilaf, biscuits, or canned cream of mushroom soup. It featured chunks of chicken and vegetables in a cream sauce.
Swedish Meatballs
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Maybe you remember your parents serving this super-hip dish at 1960s cocktail parties
Fondue
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As to the BBC, a recipe from the late 17th century is among the first references to dipping food into melted cheese.
Gelatin Molds
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A gelatin mold dish was a must-have for every special occasion. The Jell-O Gallery claims that the lime flavor was first offered in 1930.