haha, i remember the watermelon! My Mum worked for a caterer and they had a do the day before my birthday so she bought the left overs home for my party, the watermelon was most impressive.
rainrain1,
Sep 30, 2:10pm
I've still got a large dish especially made for putting stuffed egg halves on to.It has all seperate compartments for each egg half.It's kind of funny now, but could come back into fashion again so i am hanging on to it.
punkinthefirst,
Sep 30, 4:59pm
.and don't forget the bread cases with savoury fillings, not to mention those deep=fried batter cases in heart, club, diamond and spade shapes - or was that the 60's! You know, I still make a non-alcoholic punch for parties, and it always goes down well. Cheat these days - use Pinto Party Punch base, which is very good, no, better than my old recipes!
daleaway,
Sep 30, 5:19pm
The deep-fried "bridge" shapes, as they were called,were definitely 50s- I still have a set of the irons in their original box. They still sell those egg dishes for stuffed eggs, so no need to chuck yours out, rainrain. If anyone needs 60s recipes, I have all my books and a lot of magazine supplements from that era (I was a young bride and needed all the help I could get!) and you would be surprised how modern some of the dishes would seem to you.
sarahb5,
Sep 30, 6:18pm
I was at high school in the 70s - I have no idea what my mum was feeding dinner guests if/when we had them.I know as kids we thought she was pretty flash when she started making homemade pizzas for tea instead of fishfingers!
sarahb5,
Sep 30, 9:54pm
What about rice ring as well!If you have or know someone with a Tupperware gel ring that was a very popular use for it.
For the ultimate in 70s dinner parties see if you can get hold of a copy of Abigail's Party - that should give you all the clues you need.
karenz,
Sep 30, 10:34pm
If you really want to impress - Bombe Alaska!
davidt4,
Sep 30, 10:37pm
Bombe Alaska actually dates back the the 1870s, not the 1970s.And it seems to be having a revival lately, maybe because kitchen blow torches are now available and make it so much easier.
rainrain1,
Sep 30, 11:09pm
yea they were all the rage then, and it was so cool to stuff peppers and bake them
karenz,
Oct 1, 9:41pm
Oh yes stuffed pumpkins, I was born on Halloween so used to have pumpkin themed parties with small individual stuffed pumpkins and pumpkin pies, those pumpkin pies were so nice I am inspired tomake one soon.
julie28,
Oct 1, 9:58pm
Things on sticks sticking out of a pineapple by memory
rainrain1,
Oct 1, 11:09pm
yea they were all the rage then, and it was so cool to stuff peppers and bake them, and stuffing a pumpkin was even better
purplejo,
Oct 2, 4:56am
Cut a grapefruit in half, cover in tin foil & put cut side down. Can then put cubes of Spam, cheese n pineapple etc on toothpicks & stick in to make a hedgehog. I remember Mum getting me to make these. Also strange mushroom vol-a-vents
craig04,
Oct 2, 10:09pm
This is wonderful - thanks for all the great ideas everyone, talk about a blast from the past! I am loving the idea of a toothpick hedgehog, I actually do remember these from parties as a kid and I'm definitely going for a fun vibe. I want everyone to laugh when they see the table laden with food they remember as kids and I think it will be mostly finger food with a bit of more substantial edibles as well in a buffet style setting
craig04,
Oct 2, 10:14pm
Okay so give me your recipes for stuffed eggs/voul au vents/chicken liver pate/salmon mousse etc etc. All my cookbooks are definitely post-70's!
theanimal1,
Oct 2, 10:20pm
Ratatouille -
theanimal1,
Oct 2, 10:21pm
Cheese and Herb Pâté
you will find it amazingly versatile as a vegetable stuffing, a spread, slipped under the skin of a chicken before roasting, with fruit, as a dressing for hot vegetables, stuffing for veal or pork, on grilled meats. Use any available fresh herbs.
ingredients makes approx. 500 g (1 1/4 lb 140 g (5 oz) butter, melted 3 cloves garlic, crushed 7 g (1 tbsp) finely chopped parsley 7 g (1 tbsp) chopped chervil 7 g (1 tbsp) finely chopped chives 450 g (1 lb) cream cheese salt and pepper method 1. Melt the butter slowly and leave it to cool a little.
2. Combine all the other ingredients and gently fold in the cooled butter.
3. Pot it and refrigerate it until needed.
4. It keeps for several weeks if well wrapped. Use as required.
theanimal1,
Oct 2, 10:21pm
savoury cheese ball
Tasty cheese, 125gr chopped ham, 1tsp curry powder, grated onon, crushed garlic, 2TBSPS gerkins, pky onion soup, cayenne pepper, 2TBSP tomato sauce, 2TBSP mayonise, 1tsp lemon juice, 1TBSP chopped fresh parsley, 1/2c chopped nuts. Grate cheese add ham, gerkins, onion, garlic, curry powder, & cayenne ppper. mix well. Stir in liquids. Add parsley, salt & roll in chopped nuts. Chill before eating.
serve with crackers
theanimal1,
Oct 2, 10:23pm
mum always had meatballs and sauce .
Cocktail Meatballs
1 pound lean ground beef (can use chicken mince) 1 egg 2 tablespoons water 1/2 cup bread crumbs 3 tablespoons minced onion 1 (8 ounce) can jellied cranberry sauce (optional) (i just use plum jam if i want it) 3/4 cup chili sauce 1 tablespoon brown sugar 1 1/2 teaspoons lemon juice In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. Bake at 350F for 20 to 25 minutes, turning once.in alarge saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and pour over meatballs .
can be eaten cold, and the sauce used as a dipping sauce.
craig04,
Oct 2, 11:58pm
Fabulous guys! I'm cutting and pasting furiously here!
kulkkulbelle,
Oct 3, 2:38pm
Love the Pate recipe - that was such a 70s standby!
kulkkulbelle,
Oct 3, 2:39pm
Sounds damned painful julie!
theanimal1,
Oct 3, 10:21pm
Farmhouse pate
This is a coarse-textured, moist pate, which makes a substantial first course when served with toast. It is equally good for lunch or supper if served with French bread and red wine. ingredients serves 6 to 8. 350 g (3/4 lb) boneless belly pork, rinds removed and minced 350 g (3/4 lb) pig's liver, cleaned and minced 1/4 kg (1/2 lb) boned pork loin, minced 100 g (4 oz) pork fat, diced 150 ml (1/4 pint) red wine 50 g (2 oz) can anchovies in olive oil, drained and chopped 1 garlic clove, crushed 6 juniper berries, crushed 6 black peppercorns, crushed 1 tbsp dried mixed herbs 8 streaky bacon rashers, rinds removed
To garnish: Watercress sprigs Tomato wedges method 1. In a large mixing bowl mix together the meats, liver and fat. Add the remaining ingredients, except the bacon. Stir well.
2. Stretch the bacon rashers with the blade of a knife and use to line the base and sides of a 1 kg (2 lb). loaf tin, reserving two bacon rashers for the top of the pate.
3. Spoon in the pate mixture and place the two reserved rashers on the top. Stand the tin in a bain marie of hot water and bake in a cool oven (150°C/300°F or Gas Mark 2) for 1 1/2 to 2 hours or until the juices are just faintly pink and the pate has shrunk away from the sides of the tin.
4. When cooked, remove from the bain marie, pour off the excess fat and allow to cool in the tin. Place a weight on a plate or greaseproof paper on top of the pate to help press the meats together.
5. Chill for at least 8 hours or overnight. Before serving, turn out onto a serving platter, cut into six to eight slices and garnish with watercress sprigs and tomato wedges.
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