The Mad, Mad, Mad, Mad Sixties Cookbook

© 2012 by Rick Rodgers and Heather Maclean

Photographs © 2012 by Ben Fink

Published by Running Press,

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ISBN 978-0-7624-4573-8

Library of Congress Control Number: 2011944644

E-book ISBN 978-0-7624-4574-5

9 8 7 6 5 4 3 2 1

Digit on the right indicates the number of this printing
Cover design by Melissa Gerber

Interior design by Melissa Gerber

Edited by Jennifer Kasius

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TABLE OF CONTENTS

INTRODUCTION: MARTINIS AND MEATBALLS

CHAPTER 1: PARTY LIKE A PLAYBOY

CHAPTER 2: FOOD TO DRINK BY: APPETIZERS AND HORS D’OEUVRES

Blini and Caviar

Clam Casino Dip

Oysters Rockefeller

Crab Rangoon

Deviled Eggs

Sweet and Tangy Meatballs

Real Onion Dip

Piggies in Blankets

Pimiento and Walnut Cheese Ball

Quiche Lorraine (or Julia)

Flower Drum Song Barbecued Ribs

Rumaki-a-rama

Shrimp Cocktail with Bloody Mary Sauce

Coconut Shrimp with Hot Chinese Mustard and Duck Sauce

Spam and Pineapple Kebabs

Eat-by-the-Barrel TV Mix

CHAPTER 3: VICHYSSOISE, ICEBERG, AND ASPIC . . . OH MY! SOUPS, SALADS, AND SANDWICHES

Tomato and Shrimp Aspic

Iceberg Lettuce Wedge with Blue Cheese Dressing and Bacon

Waldorf Salad

Manhattan Clam Chowder

Blender Gazpacho

Vichyssoise

Sixties Secret Grilled Cheese Sandwich

Cream of Tomato Soup

Date Nut Bread and Cream Cheese Sandwiches

Sloppy Joes

Stacked Salmon and Egg Salad Sandwich

CHAPTER 4: COMPANY FOOD: MAIN COURSES

Beef Wellington

Hungarian Goulash Gabor

Cold War Beef Stroganoff

Pan-Fried Steak with Butter

Yankee Pot Roast

The Ultimate Meat Loaf

Spaghetti and Meatballs Sophia

Souped-Up Swedish Meatballs

Puerto Rican Pork Chops with Mojo and Onions

Bangers and Mash

Baked Ham with Soda Pop Glaze

Leg of Lamb with Gravy and Mint Jelly

Miss Roaster Chicken

Potato Chip Baked Chicken

Soulful Fried Chicken

Chicken Divan

Chicken Breasts Kiev

Chicken à la King

Roast Turkey with Gravy

Not-Quite Fish Sticks

Duck à l’Orange

Shrimp Scampi

Crab-Stuffed Shrimp

Lobster Newberg

Matterhorn Fondue

“Don’t Mess with Mom” Tuna and Noodle Casserole

Chile Rellenos Casserole

CHAPTER 5: BEST SUPPORTING PLAYERS: VEGETABLES AND SIDE DISHES

Asparagus aux Blender Hollandaise

Creamed Corn

Green Beans in Mushroom Sauce

Not-from-a-Box Macaroni and Cheese

Grandmother’s Noodles with Sour Cream and Poppy Seeds

Potatoes au Gratin

Butter-Whipped Potatoes

Steakhouse Creamed Spinach

Candied Yams with Marshmallow Topping

Everyone Loves It Stuffing

Homemade Biscuits

Buttermilk Dinner Rolls

CHAPTER 6: SHOWSTOPPERS: DESSERTS

Tip Toe Inn’s Lattice-Topped Cherry Cheesecake

Rocky Road Cupcakes

Pineapple Upside-Down Cake

Southern Caramel Cake

Soused Grasshopper Pie

Tart-Tongued Lemon Meringue Pie

Perfect Pie Dough

Nesselrode Pie

Daiquiri Lime and Gelatin Mold

Flaming Baked Alaska

Creamsicle Orange and Vanilla Cake

Secret Ingredient Two-Chip Cookies

Cherries Jubilee

Crêpes Bardot

Strawberries Romanoff

CHAPTER 7: EXECUTIVE COCKTAILS

Bloody Mary

Black Russian

Blue Hawaiian

Brandy Alexander

Daiquiri

Grasshopper

Mai Tai

Manhattan

Mint Julep

Martini, Very Dry

Negroni

Old-Fashioned

Screwdriver

Stinger

Tom Collins

Vodka Gimlet

Whiskey Sour

ACKNOWLEDGMENTS

A NOTE ON TRADEMARKS

INDEX

INTRODUCTION

MARTINIS AND MEATBALLS

W
hether you’re a child of the Sixties or a child of parents shaped by them—we’re one of each—the decade holds a special place in all of our hearts, returning frequently in movies and television series to redominate modern popular culture from dress and décor to dinner parties. We are referring to the era before the 1967 Summer of Love, the turning point when fashions changed from skinny ties to love beads, and the food on the table morphed from grasshopper pie to whole-wheat brownies (psychedelics optional).

We long for the time when Frank and the Rat Pack romanced us with their crooning, and everyone in the family could sit in front of the television and watch the same show without fear of Mom and Dad blushing. (Joey Heatherton on
The Hollywood Palace
was about as racy as things got.) The Vietnam War was hardly on anyone’s radar, and Westerns provided most of the gunfire on TV. It was a time when there was more time; when you couldn’t be reached by cell phone, text, or Twitter twenty-four hours a day. The workweek was shorter, weekends were sacred, and everyone was home for dinner.

Which bring us to the food. Just as the Sixties was an era of contradictions, so was its cuisine. Not that many people used
that
fancy word to describe their cooking! In the Fifties, mothers (for the lady of the house did the cooking while Dad worked) learned to embrace convenience foods, and many a formerly handmade dish was magically prepared with canned soup and frozen vegetables, and this trend carried over into the next decade. But, and this will be on your pop quiz, it was also when Julia Child introduced Americans to the fine art of cooking. She, and other “celebrity chefs” like James Beard (who had first been on television in
1946), proffered sumptuous recipes with simple instructions that anyone could follow. Julia illuminated the very modern idea that the journey of preparing food was as important and rewarding as eating it. The Sixties were actually the beginning of the gourmet movement in America.