Recipes that defined the parties of the ’60s (2024)

1. Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
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2. In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
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3. Arrange an assortment of bite-sized dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!
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Fruit encased in jelly

All manner of fruit would be encased in wobbly jelly in the Swinging \u201960s. These gelatin moulded desserts were often creative masterpieces with fruit, flowers and other sweets often trapped inside.

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INGREDIENTS

• 8\u00A0oz\u00A0Raspberries
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• 1\u00A0lb\u00A0Strawberries
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• 1\u00A0Mango
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• 1\u00A0Orange\u00A0optional
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• 1\u00A0lb\u00A0Green Grapes
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• 1\u00A0lb\u00A0Purple Grapes
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• 14\u00A0oz gelatin mix (your flavour of choice)
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METHOD

1. Prepare fruits for the cake. Clean and cut them into equal pieces. W wouldn\u2019t recommend cutting raspberries.\u00A0
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2. \n

   Place raspberries, followed by strawberries inside your chosen jello mould

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3. \n

   Add mango, orange, and green grapes.

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4. Finish off by laying out purple grapes. Dissolve jello in hot water, following instructions on the box. Let the jello mixture cool competently.
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5. \n

   Slowly pour the mixture over the fruits. Shake the tray a little, so it goes through all the sides. Cover the fruit competently with the jello.

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6. Leave it refrigerated until completely set, for about 2 hours. In order to remove it from the tray, pour hot water into a large bowl, and place the dish into it. As soon as you see a little bit of melting on the sides, cover the jello with a serving plate and turn it over. If necessary, wipe off the sides around the jello.
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7. Return to the refrigerator to keep it cold, until ready to serve.
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Chicken liver rumaki

Bacon-wrapped chicken livers were a staple of co*cktail parties in the \u201960s. The appealing saltiness of the bacon and the richness of the chicken liver made this bite-sized morsel a savoury favourite.

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INGREDIENTS

• 4 slices bacon, halved
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• 8 canned water chestnuts, drained
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• 4 chicken livers, cut in half
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• Soy sauce
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• 1 tsp. grated, peeled fresh ginger
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• 1 tbsp. brown sugar
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METHOD

1. Preheat the oven to 200\u00B0C. Lay bacon on a cookie sheet and bake until cooked but not crisp, about 10 minutes. Remove pan from oven and drain off any fat, then blot bacon and pan with paper towels.
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2. Place 1 water chestnut in the middle of each piece of bacon, then top each with half a chicken liver. Place a drop of soy sauce, a pinch of ginger, and a sprinkle of brown sugar on top of each liver. Wrap bacon around water chestnuts and livers and secure with a skewer. Return pan to oven and bake until bacon is crisp and golden.
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Prawn co*cktails

Also known as \u2018shrimp co*cktail\u2019 this was the only starter you could serve to get your dinner party off to a flying start in the \u201960s. Consisting of shelled, cooked prawns in a co*cktail sauce and served in a glass it was one of the most popular hors d-oeuvres around.

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INGREDIENTS

• 2 x 225g packs raw king prawns
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• 200g mayonnaise
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• 50g tomato ketchup
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• 1 tsp Worcestershire sauce
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• 1 tsp lemon juice, plus lemon wedges, to serve
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• a large pinch of paprika
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• 1 ripe avocado, sliced
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• 2 Little Gem lettuces, shredded
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• a large pinch of cayenne to finish
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METHOD

1. Bring a large pan of water to a boil and tip in both packets of prawns. Cook for around 3-4 minutes, until pink and cooked through. Drain the prawns once cooked and spread out on a plate to cool.
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2. Meanwhile, mix together the mayonnaise, ketchup, Worcestershire sauce, lemon juice and paprika in a bowl. Taste and season with salt and pepper.
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3. Once the prawns are cool to the touch, mix with the sauce. Line 6 co*cktail glasses with avocado slices around the sides and divide the shredded lettuce between them. Top with the prawn co*cktail mixture and sprinkle with a little cayenne pepper. Serve immediately.
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Ants on a log

A typical 1960s appetiser. So simple, so delicious. This one had your guests coming back for more.

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INGREDIENTS

• 3 to 4\u00A0 Celery Stalks
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• 1 Package\u00A0 Raisins
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• 2 cups\u00A0 Peanut Butter \u2013 Creamy
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METHOD

1. \u00A0Clean and slice celery into finger lengths. Spread peanut butter onto celery and sprinkle with raisins and serve.
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NOTE: You can also vary the toppings and spread cream cheese instead of peanut butter.

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Chicken a la King

You certainly loved the creamy sauces in the \u201960s, and this diced chicken dish was just one of them. Served at countless showers, lunches and weekend parties Chicken a la King was an easy and elegant dish.

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INGREDIENTS

• 1\u00A0lb.\u00A0chicken breast
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• 1\u00A0piece chicken stock cube
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• 1 \u00BD\u00A0cup\u00A0chopped mushrooms
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• 1\u00A0piece of\u00A0onion\u00A0chopped
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• 1\u00A0piece\u00A0green bell pepper\u00A0chopped
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• 2\u00A0ounces red capsicum peppers
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• \u00BD\u00A0cup\u00A0butter
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• 7\u00A0tablespoons\u00A0all-purpose flour
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• 1 1/3\u00A0cups\u00A0fresh milk
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• 1-quart water
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• Salt and ground black pepper to taste
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METHOD

1. \n

   Boil water in a cooking pot. Add chicken breast. Cover and cook in medium heat for 20 to 25 minutes. Remove the chicken from the pot. Let it cool down. Slice into cubes. Set aside.

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2. \n

   Melt butter in a pan. Continue to cook on low to medium heat until the butter gets hot.

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3. \n

   Saute onion, green bell pepper, and mushroom.

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4. \n

   Add Knorr Chicken cube. Continue to stir until all ingredients are well blended.

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5. \n

   Add all-purpose flour. Stir.

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6. \n

   Pour milk into the pot. Stir. Let boil.

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7. \n

   Add cubed chicken and capsicum. Season the chicken ala king with salt and ground black pepper. Continue to cook while stirring for 2 minutes or until the sauce thickens.

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8. \n

   Serve. Share and enjoy!

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