15 Foods From The 70s and 80s We Don’t Eat Anymore

Ever find yourself digging through your parents or grandparents’ old recipe books and stumbling upon some, let us say, interesting choices? The 70s and 80s were wild times for food. Here are the 15 foods from that era that have mostly vanished from our dinner tables. 

Tuna Noodle Casserole

Basically, you would take some canned tuna and throw it together with egg noodles, a can of cream of mushroom soup, and whatever crunchy thing you had, like potato chips or breadcrumbs. Pop it in the oven, and bam, dinner is served. It was cheap and easy, but not exactly what we would reach for today when we’re trying to eat fresher and less processed food.

Jell-O Salad

This one always gets a laugh. Who thought mixing lime Jell-O with carrots, pineapple, and sometimes even cottage cheese or seafood was a good idea? It is a mix of sweet and savory that just does not make sense anymore. These days, we are more likely to serve up a real salad than a gelatin one at gatherings.

Chicken à la King

Back in the day, Chicken à la King was the height of home-cooked elegance. Imagine chicken in a creamy sauce with mushrooms and peppers, served over rice or toast. It felt special, like something you would serve for a nice dinner. But now? Our tastes have broadened. We crave bold, global flavors, and Chicken à la King seems kind of plain in comparison.

Liver and Onions

Liver and onions were all the rage because they were packed with iron and vitamins. But let us be real; the taste is pretty intense. It is one of those dishes you either love or cannot stand. Nowadays, most people prefer milder flavors, especially when it comes to meat, so liver and onions do not make the cut for many dinner tables.

Fondue

Fondue was the ultimate party food. Dipping bread or fruit into melted cheese or chocolate was more than just eating; it was an event. Everyone gathered around the pot, chatted, and had a great time. These days, though, fondue has mostly fallen out of favor. We have moved on to other social foods that are a bit easier to manage.

Salisbury Steak 

Remember TV dinners? Salisbury steak was a classic: a hamburger patty pretending to be steak, covered in gravy, with peas and mashed potatoes on the side, all in a neat little tray. Families loved the convenience, but now we are more into fresh, less processed meals. The charm of the microwave dinner has definitely faded.

Tab Cola

Before Diet Coke took over, there was Tab. This diet soda came in a distinctive pink can and had a super sweet taste. It was popular with those watching their calories. But as people started looking for more natural and less artificially sweetened drinks, Tab slowly disappeared from the shelves.

Hamburger Helper

Remember Hamburger Helper? Just brown some ground beef, add the boxed pasta and seasoning, and dinner is ready. It was a go-to for busy families on a budget. While you can still find it, it is not as popular as it once was. These days, people are more into fresh ingredients and cooking from scratch.

Space Food Sticks

These chewy, nutrient-packed snacks were originally made for astronauts but became popular on Earth too. Eating them felt like you were part of the space age. They have been discontinued, and now we have all sorts of protein and energy bars. The novelty of eating like an astronaut just is not there anymore.

Quiche Lorraine

Quiche Lorraine was the brunch dish of the 70s and 80s. With its savory custard filling, bacon, and cheese in a pie crust, it was the height of sophistication. It’s still tasty, but nowadays, brunch menus are filled with diverse options from all over the world, so quiche doesn’t get as much attention.

Boeuf Bourguignon

Thanks to Julia Child, Boeuf Bourguignon was the ultimate in fancy home cooking. This hearty French beef stew, slow-cooked with red wine, mushrooms, onions, and bacon, was a dinner party staple. But with everyone looking for quicker, lighter meals, this labor-intensive dish is now more of a special occasion treat.

Crêpes Suzette

Crêpes Suzette was a showstopper at dinner parties. Thin pancakes flambéed with a sauce of butter, sugar, orange juice, zest, and Grand Marnier. Talk about dramatic! However, the need for flambéing and the complexity of the recipe means it is rarely seen in today’s kitchens, where simpler desserts are more common.

Cheese Balls

Cheese balls were the party hit. Imagine a big ball of cheese mixed with spices, nuts, and sometimes dried fruits, served with crackers. They were everywhere during holiday gatherings. Today, people prefer straightforward cheese platters or charcuterie boards, and the cheese ball has taken a back seat.

Vienna Sausages

These tiny canned sausages were a surprising favorite. Often served straight from the can or dressed up on toothpicks with cheese and olives, they were the go-to snack. However, as our tastes have shifted towards fresher, less processed meats, Vienna sausages have become a rare sight.

Ambrosia Salad

Ambrosia Salad is a mix of canned fruit, mini marshmallows, coconut, and a creamy dressing, usually whipped topping or sour cream. It was a sweet side dish that showed up at family gatherings and potlucks. While still popular in some areas, many people now prefer fresh fruit salads without the added sugar and processed ingredients.