HI all,
i am a chef and have a problem, i have to create a 60's related dinner buffet menu for an upcoming function, but am totally stuck with it, does anyone have any ideas??

please do me a favor and e-mail them to me at veringa@netvigator.com

would be highly appreciated

thanks!!

Marco

Definitely green bean casserole with the french fried onions on top.

[shroomgirl]

Pate choux with crab or shrimp salad
Stuffed tomatoes with tuna salad
skewered and toothpicked stuff
JELLO molds (gag did I type that)
when was beef with pate and puff pastry big?
Cobb salad
Coke cake or mayo cake
stuffed eggs
hmmmmmm I was little in the 60's but that's what I remember at cocktail parties my parents held. That and limbo parties with jumbo shrimp and tiki torches.

Swedish meatballs with cool toothpicks!!!

Rumaki...hmm what else...

[This message has been edited by SeattleDeb (edited 01-06-2001).]

[Katherine]

Here are some menus from the Woman's Day Encyclopedia of Cooking (1966, 1967):

Casserole Buffet
Hamburger Casserole
Tossed Salad
Garlic Bread
Mixed-Fruit Bowl
Coffee

Oriental Buffet
Sweet-and-Sour Meatballs
Chinese Egg Rolls
Plum Sauce
Mustard
Steamed Rice
Chinese Vegetables
Fresh-Fruit Bowl
Almond Cookies
Tea

Chafing-Dish Buffet
Seafood Newburg
Beef Balls Stroganoff
Cheese Toast Cups
Carrot Rice
Asparagus or Broccoli Vinaigrette
Fresh Strawberries with Kirsch or Cream
Nut Butter Cookies
Coffee

Fanny Farmer (10th edition, last revised in 1959) recommends the following casseroles:
Casserole of Meat (meat, onions, mushrooms, peppers, tomatoes, and gravy over noodles)
Cheese and Olive casserole (custard/cheddar cheese/olives with sauteed bread on top)
Deviled crab
Eggs florentine
Epicurean Finnan Haddie (with shallots, peppers, and butter)
Fish souffle (using canned fish)
Jo Mazzotti (chunky pork tomato sauce, with lots of butter and cheese, served over noodles)
Macaroni and cheese
Baked rice with cheese
Scalloped eggs, fish or ham
Scalloped lobster
Savoy scallops (sauce made with scallop poaching liquid, mayo and thyme added)
Shapleigh luncheon cheese (a strata)
Spanish rice
Beef and corn casserole (bacon, cream-style corn, baked over tomato slices)

also Hearty Salads like
Chicken and almond mousse
Jellied crabmeat and celery
Jellied cucumber and sweetbreads
Molded salmon, cucumber sauce

I recommend Waldorf salad, green and pink jello salad, and stuffed eggs, too.

Just remember, to keep it authentic, use nothing which is now considered elegant or trendy. Cheese should be American or cheddar, etc. Lettuce should be iceberg. Seasonings should be limited to salt, and only enough black pepper or herbs to give a hint of flavor. (Better have a peppermill and hotsauce bottle at the table!)

[momoreg]

Ambrosia, Cherries jubilee, strawberry shortcake, pineapple upside-down cake, devil's food cake, angel-food cake, pound cake, chocolate pudding.

Ohhhhh definately for starters Devils on Horseback; or even worse Curried Eggs. For the Main something with aspic and with really over-embellished garnishing. Such as tomato roses. And for dessert the biggest Blacmange you've ever seen in a sixties jelly mould. All served on really sixties all-over rose crockery

[Mezzaluna]

Gotta have Spam! I remember my mom experimenting with unflavored gelatin in the 60s, and serving us delicacies such as cucumber frost and orange mold. Yeah, they were as appetizing as they sound. Chips and dip would be right, too; weenies in some kind of sickeningly sweet sauce; celery stuffed with cream cheese, all washed down with warmed Dr. Pepper. Wasn't Tang invented about then? In college we used to mix it with vodka when we were desperate! Then there were space food sticks. The chocolate ones looked like something the dog left behind...

Mezz:

How about Spam dip???

Think about that for a moment, Crudeau. To make a spam dip, one would have to put spam in the old cuizinart. I'm not sure I could do that without retching. The smell alone....

Mofo:

The guys I made it for loved it (until some found out what it was). These were "real men"...you know mechanics, truck drivers, etc. They thought it was great. I made it for them just as a test. Probably would have liked it just as well if I had used a can of good quality dog food.

[shroomgirl]

Crudeau~ Dog food dip....what do you dip in it...biscuits???
There is a certain line you shouldn't cross~ this would be the one.

[Greg]

And, if you choose to cross it anyway, I would use a different group of subjects for your experimentation. Preferably subjects that you can out-run if need be.

[This message has been edited by Greg (edited 01-18-2001).]

Hey Shroomgirl:

Just the Spam Dip crosses the line. It isn't much past that for the Kal-Kan Dip and Kibble Chips.

Greg:

Yer right. I wouldn't dare try the above on that crowd. I would have to find me a bunch of effete snobs to try that one on.

I have to admit that when I made the Spam Dip for those guys that it was the first time in my adult life that I had ever bought a can of Spam. However, as a kid I thought it was great and we used to eat fried Spam for breakfast. That was more years ago than I care to remember. That was "Spam what Am".

I used to like vienna sausage and potted meat too until I found out what it was.

Anyone remember "City Chicken?" Circa 1965. It was cubes of veal stuck on a wooden stick, so it looked like a chicken drumstick. It was brushed with some kind of condiments and baked. Potato pancakes and a sourcream and jello molded salad went with it. Ah, the old days! Don't forget the Kool-aid.