There are so many Boomers it’s no surprise their favorite foods remain iconic (or at least happily nostalgic) today. There’s a pretty solid line between Boomer foods Millennials will eat vs. those that should never be served again. See where your tastebuds land on this list.
Fondue
Melty, dippable, savory, and sweet, Fondue has it all. And the Boomers LOVED it. Everyone had a fondue pot with matching pronged sticks for dipping through the 60s and 70s. Cheese and chocolate were the most popular dips, but general hot pot ingredients such as super-hot broth were common, too.
Crockpot Meals
When the crockpot burst onto the scene in the 70’s, it was life-changing for American cooks. Now they’re called “dump and go” slow cooker recipes. The crockpot was revolutionary because it cut hours from the prep time for common dinner dishes. And generally, the results were juicer than the oven-baked recipes.
Jello
You may know a Boomer who swears by a daily dose of Jell-O to boost bone health… because it contains gelatin. Boomers are the generation that went wild for Jell-O salads in the 60s. (even though the famous brand has been around since 1908) Back in the day, cooks added fruit, vegetables, and even mayonnaise to Jell-O. And claimed to like it.
Casseroles
Usually a whole meal in one pan, casseroles are fast, easy, and budget-friendly. In the 50s, improvements in glass and metal cookware made casseroles easy to make and bake. Many casseroles relied on pre-packaged ingredients, so they were the height of easy meal making… think of a Tuna Noodle Casserole or Turkey Tetrazzini.
Ranch dressing
You may not know that a Boomer invented Ranch dressing. And a generation fell in love. Steve Henson’s creation is common today as both a salad dressing and a dip for just about anything. Around 1950, it was a unique mixology of buttermilk and dry herbs.
Cottage cheese
Baby Boomers love their cottage cheese. Mixed with fruit or as a vegetable dip, the high-protein, low-fat food could not be beaten. Millennials tend to lean toward Greek yogurt instead because of its major protein power and lower calorie options.
Spam
Unlike fresh meats, canned spam comes with an extended shelf-life. It was a wartime necessity. Many Boomers may have had it at breakfast, lunch, and dinner some days. Out of the can and into the frying pan, Spam doesn’t really resemble any particular kind of meat, but we’re assured it’s a pork product.
Canned Cheese Product
Another protein with a nearly unbelievably long shelf life is processed cheese in a can called “Easy Cheese.” It made cheese and crackers look oh so fancy, thanks to the cheese delivery nozzle on the metal can. Also referred to as “squirt cheese,” many skipped the crackers and squirted the yellow product straight into their mouths.
Pineapple Upsidedown Cake
Versions of pineapple upside-down cake recipes can be traced back to the 1400s in some parts of the world. America’s Baby Boomers often learned to make it in elementary school. And passed that love down through the generations. The advent of canned fruits, including pineapple, meant the cake was simple to make and available year-round.
Graham crackers
Graham crackers have been around for hundreds of years, but the modern version flourished in popularity when Boomers were coming up then raising their own families. Straight out of the sleeve, as the basis for s’mores, and crushed into a buttery pie crust, graham crackers offer a little something for everyone.
Deviled eggs
These creamy, devilishly good egg bites were served at most cocktail parties and family gatherings during the 70s in America. Across the generations, people seem to agree that deviled eggs are delicious. Lines are drawn when deciding whether pickle relish belongs in deviled eggs in addition to some mayo and mustard.
Liver and Onions
Considered a hearty dish packed with nutritional value by Boomers, almost every generation to follow takes a “just say no” policy to liver and onions. What’s not to love? Let us count the ways. The smell while cooking is pretty sharp. Liver prepared improperly (usually when overcooked) is more like shoe leather than fine pate. Plus, raw liver is undeniably gross. People aiming to eat more iron-rich foods now opt for legumes, dark leafy veggies, or nuts.
Cheap and plentiful items outweighed high-quality ingredients strictly out of necessity. Those Boomers made the best out of what they had. And many insist on continuing to serve those cheap and fast recipes today.
This thread inspired this post.
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