You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
ISO: ISO 80's inspired food ideas for party
- Thread starter denice
- Start date
In Search Of:
I have a 60s party to go to---worse than the 80s I think. Polyester and neon colors and granny
glasses and orange-juice-can hair rollers. Ouch. I can't believe I actually slept in those. And hip huggers and bell bottoms, but at least we wore our shirts tucked in. Not like todays low slung pants with all the skin showing, and the bu&& cracks too.
glasses and orange-juice-can hair rollers. Ouch. I can't believe I actually slept in those. And hip huggers and bell bottoms, but at least we wore our shirts tucked in. Not like todays low slung pants with all the skin showing, and the bu&& cracks too.
heather_in_sf
Well-known member
I remember dining out in SF and being presented with the new "California cuisine" >>>
* Beef carpaccio was big
* tiny tiny portions with little dabs of sauce
* Big expensive red wines - like Ridge and Opus One - the wine scene was starting to boom here.
* the appearance of creme fraiche
* wine coolers
* cocktails (remember Tom Cruise's movie?)
Remember going hungry going out to eat? for $16 you would get one or two ravioli!
fashion wise- don't forget the shoulder pads - aka Dynasty, mini skirts, especially with the power suits for gals with mini skirts and tennis shoes, asymetrical necklines (watch Working Girl, Earth Girls are Easy, Flashdance), Chanel quilted purses with the chain strap. Hair bands were in and so was New Wave or alternative rock. I'm embarrased to see my wild permed and crimped hair from the 80's!!!
* Beef carpaccio was big
* tiny tiny portions with little dabs of sauce
* Big expensive red wines - like Ridge and Opus One - the wine scene was starting to boom here.
* the appearance of creme fraiche
* wine coolers
* cocktails (remember Tom Cruise's movie?)
Remember going hungry going out to eat? for $16 you would get one or two ravioli!
fashion wise- don't forget the shoulder pads - aka Dynasty, mini skirts, especially with the power suits for gals with mini skirts and tennis shoes, asymetrical necklines (watch Working Girl, Earth Girls are Easy, Flashdance), Chanel quilted purses with the chain strap. Hair bands were in and so was New Wave or alternative rock. I'm embarrased to see my wild permed and crimped hair from the 80's!!!
I have been struggling with this one...(Although I love the pic, Marilyn. )
I used to have big hair like that! And being from NJ, it was really, really big! I would get a spiral perm to make it even curlier....OH MY!!
Anyway, back to struggling....Some of my favorite recipes are those published in the 80's. Silver Palate, etc...
I hate to think of myself as "dated", but I just love my cookbooks published in the 80's...
Just my thoughts..
Regards,
Barb
I used to have big hair like that! And being from NJ, it was really, really big! I would get a spiral perm to make it even curlier....OH MY!!
Anyway, back to struggling....Some of my favorite recipes are those published in the 80's. Silver Palate, etc...
I hate to think of myself as "dated", but I just love my cookbooks published in the 80's...
Just my thoughts..
Regards,
Barb
marsha-tbay
Well-known member
Rec. Asparagus Fold-Overs
Trim crusts from slices of whole wheat bread; roll flat with rolling pin. Spread lightly with soft utter and sprinkle sparingly with grated Parmesan cheese. Thoroughly drain canned asparagus spears and pat dry with paper towels. Place a spear of asparagus diagonally across read square, bring up two opposite points of read and insert a wooden pick to fasten. Brush with melted butter, bake at 400 for abobut 12 minutes and serve hot. These fold-overs may e frozen after brushing with butter. Place, frozen, in hot oven and bake until lightly browned.
Variation: if you prefer a rolled sandwich, place asparagus spear along one edge of bread square and roll tightly, as for a jellyroll.
from Southern Living party cookbook
Trim crusts from slices of whole wheat bread; roll flat with rolling pin. Spread lightly with soft utter and sprinkle sparingly with grated Parmesan cheese. Thoroughly drain canned asparagus spears and pat dry with paper towels. Place a spear of asparagus diagonally across read square, bring up two opposite points of read and insert a wooden pick to fasten. Brush with melted butter, bake at 400 for abobut 12 minutes and serve hot. These fold-overs may e frozen after brushing with butter. Place, frozen, in hot oven and bake until lightly browned.
Variation: if you prefer a rolled sandwich, place asparagus spear along one edge of bread square and roll tightly, as for a jellyroll.
from Southern Living party cookbook
marsha-tbay
Well-known member
Rec. Water Chestnut-Pineapple Roll-Ups
These may be prepared ahead of time
Cut bacon slices in fourths crosswise; slice water chestnuts in half, and drain canned pineapple chunks. Wrap a bacon piece around a chunk of pineapple and a slice of water chestnut; secure with a wooden pick.
Place on rack over a shallow pain, bake at 350, for about 20 minutes or until crisp, turning once.
from Southern Living's party book
Drain on paper towels. May be prepared ahead of time, then reheated at 350 for about 5 minutes. Use as an appetizer or garnish.
These may be prepared ahead of time
Cut bacon slices in fourths crosswise; slice water chestnuts in half, and drain canned pineapple chunks. Wrap a bacon piece around a chunk of pineapple and a slice of water chestnut; secure with a wooden pick.
Place on rack over a shallow pain, bake at 350, for about 20 minutes or until crisp, turning once.
from Southern Living's party book
Drain on paper towels. May be prepared ahead of time, then reheated at 350 for about 5 minutes. Use as an appetizer or garnish.
marsha-tbay
Well-known member
Rec. Sausage Balls
These may be made ahead of time
1# hot or mild bulk pork sausage
3 egg slightly beaten
1/3 c seasoned breadcrums (dry packaged herbed stuffing)
1/4 tsp ground sage
1/4 c catsup
1/4 c chili sauce
1 tbsp soy sauce
2 tbsp brown sugar
1 tbsp vinegar
1/2 c water
Combine first 4 ingredients and mix thoroughly. Shape into balls the size of a quarter. Brown on all sides in dry skillet, drain on paper towels. Drain fat from skillet, then add catsup, chili sauce, soy sauce, brown sugar, vinegar and 1/2 c water. Stir well. Return meatballs to skillet, cover and simmer for 30 minutes.
Refrigerate or freeze. When ready to serve, reheat, place in chafing dish and serve with cocktail picks. Makes approximately 36. Triple the recipe for about 50.
The person who gave this recipe says the first time she used half mild and half hot sausage; the next time she used one part hot to 3 parts mild and that seemed perfect for her.
from Southern Living's party book
These may be made ahead of time
1# hot or mild bulk pork sausage
3 egg slightly beaten
1/3 c seasoned breadcrums (dry packaged herbed stuffing)
1/4 tsp ground sage
1/4 c catsup
1/4 c chili sauce
1 tbsp soy sauce
2 tbsp brown sugar
1 tbsp vinegar
1/2 c water
Combine first 4 ingredients and mix thoroughly. Shape into balls the size of a quarter. Brown on all sides in dry skillet, drain on paper towels. Drain fat from skillet, then add catsup, chili sauce, soy sauce, brown sugar, vinegar and 1/2 c water. Stir well. Return meatballs to skillet, cover and simmer for 30 minutes.
Refrigerate or freeze. When ready to serve, reheat, place in chafing dish and serve with cocktail picks. Makes approximately 36. Triple the recipe for about 50.
The person who gave this recipe says the first time she used half mild and half hot sausage; the next time she used one part hot to 3 parts mild and that seemed perfect for her.
from Southern Living's party book
marsha-tbay
Well-known member
Rec. Clam Dip
2 7oz cans clams
1/2 c mayonnaise
2 tbsp freshly squeezed lemon juice
salt & tabasco to taste
12 oz cream cheese
2 tbsp minced chives
2 tbsp minced green
stuff olives
toast fingers
drain claims. Combine mayonnaise and lemon juice; add salt and Tabasco to taste. Mash cheese, blend in mayonnaise mixture. Stir in chives, clams and olives, mix well and chill before serving with thin toast fingers. May be made the day before using.
from Southern Living party book
2 7oz cans clams
1/2 c mayonnaise
2 tbsp freshly squeezed lemon juice
salt & tabasco to taste
12 oz cream cheese
2 tbsp minced chives
2 tbsp minced green
stuff olives
toast fingers
drain claims. Combine mayonnaise and lemon juice; add salt and Tabasco to taste. Mash cheese, blend in mayonnaise mixture. Stir in chives, clams and olives, mix well and chill before serving with thin toast fingers. May be made the day before using.
from Southern Living party book
marsha-tbay
Well-known member
Rec. Stuffed Celery with whipped cream & Roquefort cheese
Stuffed Celery
2 tbsp Roquefort cheese
2 Tbsp whipped cream
mash, blend thoroughly. spread mixture on inside of celery stalk. Sprinkle top of cheese with only one of the following: celery seed, caraway seed, sesame seed or anise. (do not combine these seeds; use only one for flavoring.
from Gourmet Health Recipes
Stuffed Celery
2 tbsp Roquefort cheese
2 Tbsp whipped cream
mash, blend thoroughly. spread mixture on inside of celery stalk. Sprinkle top of cheese with only one of the following: celery seed, caraway seed, sesame seed or anise. (do not combine these seeds; use only one for flavoring.
from Gourmet Health Recipes
marsha-tbay
Well-known member
Rec. Elegant Cheese-stuffed mushrooms (let me know if you want more ideas)
Elegant Cheese-Stuffed Mushrooms
1-1/2# small fresh mushrooms
1 8oz pkg cream cheese, softened
dash of salt
dash of Worcestershire sauce
dash of ground nutmeg
fresh ground black pepper to taste
1 c grated Parmesan cheese
Rinse mushrooms and pat dry; remove stems. Place caps on a greased baking sheet.
Combine remain. ingreds. except 2 tbsp Parmesan cheese; mix well.
Spoon mixture into mshroom caps; sprinle ea. with reserved cheese. Bake mushrooms at 350, 20 mins. Makes 4 doz.
Elegant Cheese-Stuffed Mushrooms
1-1/2# small fresh mushrooms
1 8oz pkg cream cheese, softened
dash of salt
dash of Worcestershire sauce
dash of ground nutmeg
fresh ground black pepper to taste
1 c grated Parmesan cheese
Rinse mushrooms and pat dry; remove stems. Place caps on a greased baking sheet.
Combine remain. ingreds. except 2 tbsp Parmesan cheese; mix well.
Spoon mixture into mshroom caps; sprinle ea. with reserved cheese. Bake mushrooms at 350, 20 mins. Makes 4 doz.
marsha-tbay
Well-known member
Rec. Lamb Tidbits
Lamb Tidbits
1-1/2 c ground cooked lamb
2 tbsp butter, melted
3 tbsp chopped chutney
3/4 tsp curry powder
3/4 tsp prepared mustard
1/2 tsp salt
1/2 c chopped blanched almonds
Combine lamb, butter, chutney, curry powder, mustard, salt, mix well.
Shape into 1/2" balls. Roll in chopped almonds, refrigerate.
Serve cold, spread on wooden picks.
from McCalls cookbook
Lamb Tidbits
1-1/2 c ground cooked lamb
2 tbsp butter, melted
3 tbsp chopped chutney
3/4 tsp curry powder
3/4 tsp prepared mustard
1/2 tsp salt
1/2 c chopped blanched almonds
Combine lamb, butter, chutney, curry powder, mustard, salt, mix well.
Shape into 1/2" balls. Roll in chopped almonds, refrigerate.
Serve cold, spread on wooden picks.
from McCalls cookbook
Seven Layer Taco Dip... (like the one at the link)! Still popular.
http://appetizer.allrecipes.com/az/SvnLyrTcDip.asp
http://appetizer.allrecipes.com/az/SvnLyrTcDip.asp