Menu

Fun with vintage fondue & other recipes for a really ‘with it’ dinner party! (1968)

Note: This article may feature affiliate links to Amazon.com or other companies. Qualifying purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Fondue recipes from 1968

’60s dinner party: Fondue to set his heart afire for you

Fondue — the fun party dish! Everyone will have a ball the moment the dunking begins. These exciting party foods show you’re really with it. Plenty — and then some — to feed a crowd. So send out invitations, ski, skate — have a great time.

Fun with fondue and other recipes for a really 'with it' dinner party! (1968)

Hearty “Philly” vintage fondue recipe

Sensational — new fondue to add life to your party. Just dip in . . . delicious and fun too! Its fine flavor comes from Philadelphia Cream Cheese, the freshest-tasting cream cheese you can buy.

1-3/4 cups milk
2 8-ounce packages Philadelphia Brand Cream Cheese, cubed
2 teaspoons dry mustard
1/4 cup chopped green onions
1 2-1/4 ounce jar sliced dried beef, diced
French bread, cut into bite-size pieces

Heat milk; add cream cheese. Stir until cream cheese is melted. Add mustard, onions and dried beef. Cook 6 minutes longer over low heat. Serve in chafing dish or casserole with bread. 10 to 12 servings.

Fondue dinner recipes

’60s dinner party for teens: Frankly Pizza recipe

Ingredients

1 package Kraft Cheese Pizza
1/2 pound frankfurters, diagonally sliced
1/2 cup chopped dill pickles
1 cup French fried onion rings
1 cup cubed Velveeta Pasteurized Process Cheese Spread

Directions

The best pizza ever! Topped off with rich, creamy, smooth-melting Velveeta — the cooking cheese. The separate envelope in Kraft Cheese Pizza lets you spice it as you like it — wild or mild.

Prepare pizza as directed on package. Before baking, top with frankfurters and pickles. Bake at 425 F for 15 minutes; remove from oven. Add onion rings and Velveeta. Return to oven; bake 5 minutes, or until Velveeta melts.

MORE  Strawberry & peach dessert pizzas: Flaky cheesecake-style party pies! (1959)

Groovy Teen Bars recipe (Chocolate cookie bars)

Ingredients

1/2 cup Parkay Margarine
1/2 cup brown sugar. packed
1 egg, separated
1/2 teaspoon vanilla
1 cup flour
1/2 cup Kraft Fudge Topping
1/2 cup chopped nuts
1/2 cup flaked coconut

Directions

When it comes to boys — these crunchy, fudgy frosted cookie bars are irresistible! Be sure you use Parkay Margarine — the delicious difference in Parkay is the extra goodness of Kraft.

Cream margarine and sugar. Blend in egg yolk and vanilla. Add flour; mix well. Spread in greased 8-inch square pan. Bake at 350 F for 20 minutes. Remove from oven.

Combine Kraft Fudge Topping, nuts and coconut. Fold in stiffly beaten egg white. Spread over baked bars. Return to oven; bake 15 minutes. Cool; cut in squares.


Vintage merry fruit dip recipe

Ingredients

1 cup Miracle Whip Salad Dressing
1 cup Kraft Marshmallow Creme
1 teaspoon grated orange rind
1 teaspoon ground ginger
Endive or parsley
Assorted fruit

Directions

Great holiday treat! This fluffy, flavorful dip can’t help but be a favorite. You make it with America’s favorite salad dressing — Miracle Whip.

Combine salad dressing, marshmallow creme, orange rind and ginger; mix until well blended. Arrange endive on a round platter to form a wreath. Place salad dressing mixture in a bowl in the center; surround with fruit, cut into bite-size pieces.

MORE  Deviled lettuce with Miracle Whip recipe (1962)

How to give a 60s dinner party - Fondue and more

More stories you might like

See our books

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin It on Pinterest