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I have been doing research for a book that has required me to look into some restaurants and clubs from the 1970s which, in turn, got me thinking about some dishes and drinks that were popular back then.

Suddenly I had a craving for quiche, that quintessential ‘70s dish. Next thing you know, I’m thumbing through old recipe books to find some other vintage dishes.

Older readers may make these recipes and enjoy a wave of nostalgia, while younger readers can explore what it was like to cook when we didn’t have to worry about gluten-free, low-carb, vegan meals. Of course, back then we all used pre-made products whenever we could, so in that spirit, I suggest you do the same. But, if you really want to make your own crust for a quiche, I’m down with it, as we used to say in the ‘70s.

Herb and Cheese Quiche

There’s nothing that says the ‘70s like a quiche.


1 refrigerated pie crust 

1 cup shredded mozzarella cheese

1 cup shredded Swiss cheese 

1 tablespoon minced fresh basil 

1 tablespoon minced fresh parsley 

2 teaspoons minced fresh dill 6 large eggs 

1 cup half-and-half cream 


Preheat oven to 400°.

Mix grated cheeses with herbs and place in pie shell.  

In a large bowl, whisk eggs and cream until blended.  

Pour over cheese/herb mixture. 

Place pie pan on a baking sheet to catch any drips. 

Bake on a lower oven rack 25-30 minutes or until a knife inserted in the center comes out clean.  

Let stand 10 minutes before cutting.

Layered Salad

The original recipe used iceberg lettuce, but I find romaine holds up better. Great for parties as it holds up well in the refrigerator.


1 medium head romaine lettuce, chopped

1 medium green pepper, chopped 

1 small sweet red pepper, chopped 

1 can sliced black olives, drained 

1 medium red onion, sliced and separated into rings 

1 package (10-12 ounces), thawed peas 

1 cup mayonnaise 

2 tablespoons sugar 

1 cup shredded cheddar cheese 

12 bacon strips, cooked and crumbled 

½ cup dried cranberries 


In a large, deep glass bowl, layer the first six ingredients.  

In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover. 

Sprinkle top with cheese, bacon, and cranberries.  

Refrigerate, covered, overnight.

Frito Casserole

This combines two ‘70s staples, casseroles and a slow-cooker. 


1 lb. lean ground beef 

1 medium onion, chopped 

1 medium green pepper, chopped 

1 tablespoon olive oil (if needed) 

2 garlic cloves, minced 

1 can (16 ounces) kidney beans, rinsed and drained 

1 can (16 ounces) pinto beans, rinsed and drained 

1 can (14-1/2 ounces) diced tomatoes, undrained 

1 can (8 ounces) tomato sauce 

1 teaspoon chili powder 

1/2 teaspoon pepper 

1/8 teaspoon hot pepper sauce

Cornbread topping:

2 boxes corn muffin mix 

2 large eggs, room temperature, lightly beaten 

1¼ cups milk 

1 can (8-1/4 ounces) cream-style corn 

1 bag Fritos 


In a large skillet, brown ground beef over medium heat. 

Add onion, green pepper, and oil (if needed) cook until tender.  

Add garlic; cook one minute longer.  

Transfer to a greased 5-qt. slow cooker. 

Stir in the beans, tomatoes, tomato sauce, chili powder, pepper, and pepper sauce. Cover and cook on high for one hour. 

In a large bowl, combine the cornbread mix with the eggs, milk, and corn. 

Stir in Fritos (saving about ¼ to sprinkle on top), spoon evenly over bean mixture. 

Cover and cook on high for two and a half to three hours or until a toothpick inserted in the center of the cornbread comes out clean. 

Sprinkle top of casserole with remaining Fritos before serving.

Ambrosia Salad

Light and refreshing, it requires no cooking, just assembling ingredients, very ‘70s.


2 cans (8 ounces) mandarin oranges, (do not drain) 

1 can (16 ounces) pineapple tidbits, (do not drain) 

1 cup miniature marshmallows 

1 jar (12 ounces) maraschino cherries, drained 

1 cup sweetened shredded coconut 

1 cup sour cream 

1 package instant vanilla pudding mix 


In a large bowl, combine the oranges, pineapple, marshmallows, cherries, and coconut.  

Add sour cream and pudding mix. 

Stir to blend thoroughly. 

Cover and refrigerate for several hours. 


Courtesy of Rick Karlin.

Faux Soufflé

This is a no-fail dish perfect for brunch. You prepare everything the night before and pop it in the oven just before your guests arrive. As soon as they finish their mimosas, the meal is ready.


1 dozen eggs

1 cup cream 

1 package (approx. 24 ounces) unflavored stuffing mix 

1 lb. grated cheese (cheddar, Swiss, anything that melts well.) 

1 lb. frozen corn or spinach 


Beat eggs well with cream. 

Mix grated cheese with stuffing mix and vegetable of choice. 

Place stuffing-cheese-veggie mixture in a large greased, oven-proof baking dish. 

Pour beaten egg-cream mixture over all. 

Cover and refrigerate overnight. 

Pre-heat oven to 375°. 

Uncover the baking dish and place it in the oven. 

Bake 35-45 minutes, or until puffy and golden brown.

Harvey Wallbanger

You can’t have a ‘70s meal without a ‘70’s cocktail.


1½ ounces vodka 

4 ounces orange juice 

½ ounce Galliano 

Orange slice, garnish 

Maraschino cherry, garnish 


Pour the vodka and orange juice into a tall glass with ice cubes. 

Pour the Galliano over the back of a bar spoon onto the juice-vodka mixture. 

Garnish with an orange slice and maraschino cherry.


Courtesy of Rick Karlin.

Rick Karlin is SFGN's food editor. Visit to read his previous reviews. Have a culinary tip to share? Email Rick at This email address is being protected from spambots. You need JavaScript enabled to view it..