Food & Nutrition

Vintage Recipes from the ’70s Worth Trying Today

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This collection of quiche, carrot cake and cheese logs should prove that ’70s food is so worth making today.

Cheese and Fresh Herb Quiche

Cheese and Fresh Herb QuicheTaste of Home

With herbs from the garden to use, I created a quiche with basil, parsley, and dill along with feta, Swiss, Gruyere and mozzarella. Goat cheese is also yummy. —Sonya Labbe, West Hollywood, California. Also, try these delicious recipes like grandma used to make.

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Bacon-Wrapped Spam Bites

Bacon-Wrapped Spam BitesTaste of Home

These sweet and savory bites use Spam—a favorite ingredient in Hawaii—in a fun new way. Bet you can’t stop at just one! —Taste of Home Test Kitchen. Don’t miss these 35 recipes everyone should know by 35.

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Old-Fashioned Carrot Cake with Cream Cheese Frosting

Old-Fashioned Carrot Cake with Cream Cheese FrostingTaste of Home

A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It’s dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this cake is never enough—better than all the other carrot cakes I’ve tried!—Kim Orr, West Grove, Pennsylvania. These vintage recipes from the 20s are also worth trying.

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Polynesian Kabobs

Polynesian KabobsTaste of Home

With their explosion of flavors and textures, these kabobs make a quick, satisfying entree. —Chris Anderson, Morton, Illinois. Learn these 25 brilliant kitchen shortcuts you’ll wish you knew sooner.

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Oyster Cheese Appetizer Log

Oyster Cheese Appetizer LogTaste of Home

When you say “holiday tradition” around our house, this appetizer comes to mind immediately. Every winter, I make lots of cheese logs and freeze them for when I’m expecting company or need to take food to someone’s home. The blend of smoked oysters, chili powder, nuts, and cream cheese tastes good-even people who don’t like oysters may enjoy this interesting appetizer. —William Tracy, Jerseyville, Illinois. These are the cooking shortcuts you can’t get away with, so don’t try.

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Strawberry Banana Crepes

Strawberry Banana CrepesTaste of Home

My family often has company over for breakfast or brunch, and these light fruit-topped crepes are our favorite. The sweet sensations are as fast to make as they are fabulous. You can cook the crepes the night before, refrigerate them with waxed paper in between, then fill and top them in the morning. —Shelly Soule Las Vegas, Nevada. Try more of these make-ahead brunch recipes, too.

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Hawaiian Meatballs

Hawaiian MeatballsTaste of Home

Talk about one easy dish that creates an amazing sweet and sour sauce! You can serve over rice for more of a dinner-like option, but I also like to offer them as an appetizer simply served with toothpicks. —Julie Schiefer, Nappanee, Indiana. Learn how to cut a pineapple like a Hawaiian.

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Cornbread-Topped Frijoles

Cornbread-Topped FrijolesTaste of Home

My family often requests this economical slow-cooker favorite. It’s loaded with fresh southwestern flavors. One batch makes several servings—but it never lasts long at our house! —Suzanne Caldwell, Artesia, New Mexico. Make sure to avoid these common kitchen mistakes.

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Pina Colada Grilled Pineapple

Pina Colada Grilled PineappleTaste of Home

During a cookout with friends, I forgot about dessert. I had a fresh pineapple and coconut, so I improvised. Now I grill pineapple at every cookout. —Josee Lanzi, New Port Richey, Florida

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Cheeseburger Macaroni Skillet

Cheeseburger Macaroni SkilletTaste of Home

This is the ultimate simple and fulfilling dinner that uses items I typically have in my cupboard. It’s so easy to prepare and cooking all in one skillet makes it a snap for clean up. —Juli Meyers, Hinesville, Georgia. This is the biggest mistake you can make when cooking pasta.

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