50s/60s/70s era fancy appetizers?

[Anonymous]

Blue Diamond almonds in a flavor...BBQ maybe?

[Anonymous]

Triscuits! A WASP favorite

[Anonymous]

Rumaki, Oysters Rockefeller, stuffed mushrooms, chicken liver pate, clams casino

[Anonymous]

Manhattan’s. Vodka Gimlet. Olives. Knorr Leek Dip with vegetables (crudite). Boursin or Brie with carr’s water crackers. Parents built a house in the adirondacks in the 1970s. No pigs in blankets or meatballs. Please…

[Anonymous]

Pp here. YES to chicken liver pate. With sweet gerkins. Yes to clams casino.

[Anonymous]

Speaking as someone who isn’t rich, is from another part of the country, and doesn’t entertain, I would imagine they might serve:

caviar
oysters rockefeller
shrimp cocktail
canapés
devils on horseback
https://en.m.wikipedia.org/wiki/Devils_on_horseback

[Anonymous]

Pecan halves toasted in the oven with butter and salt. I still make these. We were more Southern than Adirondack tho.

[Anonymous]

Whole steamed artichokes with hollandaise and melted butter for dipping

Beau Monde dip and ruffled potato chips

Quiche

Cheese balls or cheese logs with Triscuits or Ritz

Stuffed cherry tomatoes

[Anonymous]

Tomato aspic. I made it for a party where everyone brought a 60s/70s appetizer and found that it tastes better than one might think. I left out the onion because I hate onions. Beware that your kitchen will look like a crime scene during prep:

https://www.southernliving.com/recipes/tomato-aspic-recipe

[Anonymous]

Oysters Rockefeller

[Anonymous]

Anonymous wrote:Warm spinach dip in a hollowed out pumpernickel loaf, with the bread cubes for dipping.

Cream cheese/ parmesan/ artichoke dip with triscuits.

And hell yeah shrimp cocktail!

Yum! I remember all of the above appetizers from large family gatherings in the 1980s. We def were not WASPS though - just plain old east coast UMC folk.

[Anonymous]

Anonymous wrote:Rumaki, Oysters Rockefeller, stuffed mushrooms, chicken liver pate, clams casino

Yes this plus deviled eggs, aspic.
My mom was a 1950s housewife from outside NYC. I still have her NY times cookbook and joy of cooking from the late 1950s. They are full of stuff like this. I think of pigs in blanket as more down market, but meatballs in the little toothpicks is more high end. My mom had a beautiful brass chafing dish she would serve them in for parties. I think she did either a bbq sauce or a Swedish meatball cream sauce for them for parties.

[Anonymous]

Pigs in blankets served on ashtrays.

[Anonymous]

Anonymous wrote:Tomato aspic. I made it for a party where everyone brought a 60s/70s appetizer and found that it tastes better than one might think. I left out the onion because I hate onions. Beware that your kitchen will look like a crime scene during prep:

https://www.southernliving.com/recipes/tomato-aspic-recipe

My mom’s always asking me if I want her aspic mold! It is green plastic from the 1950a so I’m sure it’s a nanoplastic disaster.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Rumaki, Oysters Rockefeller, stuffed mushrooms, chicken liver pate, clams casino

Yes this plus deviled eggs, aspic.
My mom was a 1950s housewife from outside NYC. I still have her NY times cookbook and joy of cooking from the late 1950s. They are full of stuff like this. I think of pigs in blanket as more down market, but meatballs in the little toothpicks is more high end. My mom had a beautiful brass chafing dish she would serve them in for parties. I think she did either a bbq sauce or a Swedish meatball cream sauce for them for parties.

I don't think I have EVER seen a brass chafing dish. What a special piece! I hope you still have it.