20 Classic ’70s Foods That Fell Off The Menu

The 1970s were a time of culinary exploration, with dishes that often seem bizarre by today’s standards. From gelatin-based salads to canned meat concoctions, the ’70s table offered a unique blend of flavors and textures. While some of these dishes were considered cutting-edge at the time, they’ve largely vanished from modern menus. Let’s explore 20 classic ’70s foods that have all but disappeared from our culinary repertoire, each with its own nostalgic charm and peculiar appeal.

1. Aspic (Meat Jell-O)

Aspic, or meat Jell-O, was the epitome of a ’70s party centerpiece, offering a visual feast more than a gastronomic delight. This cold dish encapsulated meats, vegetables, or eggs within a gelatin mold, serving as both decoration and appetizer. Despite its impressive appearance, the texture and bland flavor often left much to be desired.

In those days, hosting a dinner party meant presenting something spectacular, and aspics were a go-to for many homemakers. Now, it seems a curiosity rather than a culinary triumph. Once a staple of sophisticated gatherings, it has since become a relic of retro cuisine.

2. Tuna Noodle Casserole

Tuna noodle casserole was a pantry staple during the ’70s, combining canned soup, pasta, and tuna into a creamy baked dish. Despite its convenience and simplicity, it wasn’t known for vibrant flavors but rather its ability to stretch ingredients.

Moms across America appreciated its ease of preparation and affordability, making it a frequent dinner choice. While it filled bellies, it didn’t necessarily win hearts. The casserole’s ubiquity has faded, making way for more diverse and aromatic meals.

A dish born from necessity rather than innovation, its legacy lives on in nostalgic memories rather than current menus.

3. Cheese Fondue

Cheese fondue was the ultimate social dining experience of the ’70s, with friends and family gathered around a communal pot of melted cheese. The act of dipping bread cubes into the cheesy goodness was both interactive and indulgent.

Fondue sets were as common as shag carpets, symbolizing warmth and togetherness. While cheese lovers still enjoy its rich flavors, the elaborate setup and cleanup involved have made it less popular today.

Its decline in popularity is more about practicality than taste, as busy lives demand more straightforward dining solutions. Yet, the fondue pot still evokes cozy nostalgia.

4. Ham and Banana Hollandaise

Ham and banana hollandaise may sound like a culinary enigma, and it was certainly one of the more eyebrow-raising creations of the ’70s. The dish involved broiling ham wrapped around bananas, topped with rich hollandaise sauce.

This unusual pairing puzzled many, with its sweet and savory elements clashing rather than complementing. While it intrigued adventurous eaters, it failed to secure a permanent spot in American cuisine.

Though it has largely disappeared, its memory remains a talking point for those who recall the culinary experiments of the era. A dish that dared to defy norms, it now serves as a cautionary tale.

5. Molded Jell-O Salads

Molded Jell-O salads were the ’70s dinner party’s prized contribution to culinary oddities. These gelatin-based dishes often featured ingredients like shredded carrots or cottage cheese, suspended in vividly colored Jell-O.

A visual spectacle, these salads were more about presentation than taste, often leaving diners confused by the combination of textures and flavors. Despite their widespread popularity, they were more of a trend than a culinary breakthrough.

Today, these salads are seldom seen outside retro cookbooks or food retrospectives, their once-proud place at the dinner table now occupied by more cohesive salads.

6. Liver and Onions

Liver and onions were once a weekly staple in households that embraced the economical use of offal. The dish involved frying liver slices with onions, creating a robust and hearty meal.

Known for its nutritional benefits, it was more appreciated for its cost-efficiency than its appeal to the palate. Many children of the era recall it being served at dinner with mixed feelings.

As culinary tastes evolved, liver and onions gradually disappeared from regular rotation, overshadowed by meats with broader appeal. Its legacy remains as a symbol of bygone meals, now mostly reserved for those with nostalgic cravings.

7. Chicken à la King

Chicken à la King, with its creamy and rich sauce, was a beloved comfort food of the ’70s. Typically served over toast or rice, it combined chicken with mushrooms and peppers in a savory white sauce.

Though not the most adventurous of dishes, its simplicity and warmth made it a go-to for family dinners. However, as culinary trends shifted toward lighter and more international flavors, it gradually fell out of favor.

Its legacy lingers in the fond memories of those who enjoyed its homely charm, now a rare find outside vintage recipe collections or themed restaurants.

8. Tang

Tang, the orange-flavored powdered drink, rocketed to fame as the choice of astronauts during space missions. Its tangy taste and vibrant color made it a hit among children, becoming a breakfast staple.

While it embodied the era’s fascination with space-age food science, it wasn’t necessarily appreciated for its nutritional value. Many recall its distinctive taste, reminiscent of artificial citrus.

As healthier beverage options emerged, Tang’s presence dwindled from supermarket shelves. Yet, it remains an iconic symbol of ’70s innovation, a nostalgic nod to a time when space travel captivated imaginations.

9. TV Dinners (Aluminum Tray Style)

TV dinners, packaged in compartmentalized aluminum trays, became a staple in the ’70s, offering convenience before the microwave era. These meals included items like Salisbury steak and mashed potatoes, all heated in the oven.

They represented the burgeoning fast-food culture, allowing families to dine in front of the television, mirroring the era’s lifestyle shifts. While they offered a quick meal solution, the quality left much to be desired.

With advancements in frozen food technology, these meals have evolved significantly, making the original aluminum trays a thing of the past, remembered more for their novelty than their flavor.

10. Gelatin Fruit Rings

Gelatin fruit rings were an epitome of ’70s dessert presentation, with their multi-layered, colorful appearance. These rings contained pieces of fruit, adding a splash of color and texture to the gelatin base.

A party showpiece, they were more about aesthetics than taste, capturing the era’s penchant for visual flair. The gelatin’s wobbly nature added an element of fun, but the flavors often didn’t match up to the vibrant hues.

While they dazzled at gatherings, this dessert gradually fell out of favor, as taste took precedence over spectacle in modern times. Their layered beauty remains a nostalgic reminder of simpler sweet indulgences.

11. Stuffed Celery

Stuffed celery was a simple yet popular appetizer during the ’70s, featuring celery stalks filled with spreads like cream cheese or pimento cheese. This crunchy snack was a staple at parties and gatherings.

Its appeal lay in its simplicity and ease of preparation, offering a quick and light bite. While not particularly adventurous, it fit well with the era’s more straightforward culinary preferences.

As tastes evolved, stuffed celery quietly retired, making way for more intricate appetizers. Today, it serves as a nostalgic nod to the era of uncomplicated party snacks, remembered fondly by those who served and savored it.

12. Beef Stroganoff (Creamy, Canned Version)

The creamy, canned version of beef stroganoff was a quick comfort meal for many in the ’70s. Unlike its authentic counterpart, it utilized shortcuts like canned mushroom soup and overcooked beef strips.

This dish exemplified the era’s love for convenience, bringing warmth to the dinner table despite its lack of culinary finesse. Families valued its simplicity, even if it sacrificed some of the dish’s traditional depth.

As cooking trends shifted towards fresh ingredients, this version of beef stroganoff faded from popularity. It remains a culinary relic, embodying the era’s trade-off between convenience and authenticity.

13. Deviled Ham Sandwich Spread

Deviled ham sandwich spread was a lunchbox favorite in the ’70s, made from canned ham mixed with mayonnaise and spices. Its savory blend made it a go-to for quick sandwiches.

This spread captured the essence of convenience, allowing for easy preparation and packing. While it was not known for gourmet quality, it satisfied the need for a quick meal.

Over time, as more flavorful and fresh options emerged, deviled ham spread lost its appeal. In today’s kitchens, it’s a rare find, mostly remembered by those who packed it in lunches or enjoyed it at picnics.

14. Watergate Salad

Watergate salad, despite its name, is more of a dessert than a salad, combining pistachio pudding, canned pineapple, mini marshmallows, and Cool Whip. It was a sweet sensation during the ’70s.

This fluffy concoction was a hit at potlucks and family gatherings, offering a sugary treat that doubled as a conversation piece. The name’s origin remains a mystery, adding an air of intrigue.

Though it occasionally appears in retro food celebrations, the salad’s sugar-laden profile has been overshadowed by healthier dessert choices. It remains a quirky yet fondly remembered part of ’70s culinary history.

15. Chipped Beef on Toast

Chipped beef on toast, colloquially known as “S.O.S.,” was a common sight on ’70s breakfast tables, particularly in military families. This dish featured a creamy dried beef sauce served over toast.

Its simplicity and affordability made it a staple, providing a hearty start to the day. While it wasn’t known for culinary sophistication, it was efficient and filling.

As breakfast options expanded and diversified, chipped beef on toast became less common, remembered by many for its practicality rather than its flavor. It stands as a relic of a more straightforward culinary time.

16. Hamburger Helper (Original Flavors)

Hamburger Helper, in its original flavors, was a quick and easy dinner solution for many households in the ’70s. The boxed pasta and powdered sauce mix, combined with ground beef, made dinner prep a breeze.

This convenience food catered to busy families, offering a filling meal with minimal effort. Despite its practicality, the flavors were often lackluster, relying heavily on salt and preservatives.

As culinary tastes evolved, many of the original flavors were phased out, making way for more diverse and healthier options. Yet, it remains a nostalgic reminder of a time when speed trumped sophistication at the dinner table.

17. Salisbury Steak

Salisbury steak, essentially a glorified meatloaf smothered in gravy, was a cafeteria favorite in the ’70s. Served with mashed potatoes or vegetables, it was a staple of institutional meals.

While it provided a hearty meal, its appeal was more about sustenance than flavor. The dish was a fixture in TV dinners, further cementing its status as a convenience food.

As dining options expanded, Salisbury steak became less prevalent, replaced by more flavorful and diverse offerings. Its legacy lives on in the memories of school lunches and frozen meal aisles, a testament to mid-century simplicity.

18. Macaroni Salad (Sweet Mayo Style)

Macaroni salad, with its sweet mayonnaise dressing, was a picnic staple in the ’70s, featuring elbow macaroni mixed with ingredients like sugar and sometimes raisins.

This cold salad was loved for its simplicity and ability to feed a crowd, despite its sometimes cloying sweetness. It was a fixture at potlucks and family gatherings, embodying the era’s penchant for mayonnaise-based dishes.

Over time, as palates became more sophisticated, this style of macaroni salad became less common, making way for more balanced and savory versions. It remains a nostalgic nod to past picnics and backyard barbecues.

19. Pineapple Upside-Down Cake

Pineapple upside-down cake was an iconic dessert of the ’70s, characterized by caramelized pineapple rings and maraschino cherries on top. The cake was flipped after baking, presenting a glossy, fruity topping.

This dessert’s charm lay in its sweet simplicity and visual appeal, making it a popular choice for family occasions. It captured the era’s love for canned fruit and convenience cooking.

While it occasionally makes appearances at nostalgic gatherings, its traditional syrupy style has been largely replaced by fresher interpretations. Yet, it remains a beloved classic that evokes fond memories of home-baked desserts.

20. Carrot-Raisin Salad

Carrot-raisin salad was a peculiar yet popular dish in the ’70s, combining shredded carrots, mayonnaise, raisins, and sometimes pineapple. Its sweet and savory profile made it a unique addition to meals.

While not universally adored, it was a regular at potlucks and picnics, offering a different take on traditional salads. The combination of ingredients puzzled some but delighted others with its unexpected harmony.

As culinary preferences evolved, carrot-raisin salad quietly vanished from menus, remembered more for its novelty than its taste. It stands as a quirky reminder of a decade filled with experimental flavors and bold food pairings.