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

[Anonymous]

Vol-au-vents

[Anonymous]

Anonymous wrote:Cream cheese with red pepper jelly /apricot jam poured over the entire block. Served with triscuits or wheat thins

I remember one with crabmeat flaked over the cream cheese block, with cocktail sauce poured over the top. Serve with saltines.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Cream cheese with red pepper jelly /apricot jam poured over the entire block. Served with triscuits or wheat thins

I remember one with crabmeat flaked over the cream cheese block, with cocktail sauce poured over the top. Serve with saltines.

There's also a sweet variation of this that my WASP relatives (by marriage) have served. It's a dip made with whipped cream cheese and apricot jam that you put on gingersnaps.

[Anonymous]

devlied eggs?

[Anonymous]

Anonymous wrote:A container of Boursin cheese next to a baguette that nobody has bothered to slice up, because no guest is actually going to eat said Boursin or baguette.

I didn't encounter Boursin til the 1990s-- wasn't even aware it was available in the US in the 70s.

However: brie, slathered with grey poupon mustard, wrapped in pillsbury crescent dough, and baked. That's how you know it's a fancy party (in the midwest in the 70s).

[Anonymous]

Shrimp cocktail.
Cheese ball with crackers.

[Anonymous]

Anonymous wrote:

Anonymous wrote:This is OP—wow, thank you all! You really overdelivered! I’m now planning on:
- Shrimp cocktail
- Triscuits plus a Knorr/mayo dip (maybe the artichoke/leek?)
- either cheese straws or devils on horseback or the ham hideaways

Thoughts? If a friend asked for inspiration, what should I add? (We often have someone bring cheese & fancy crackers, so might steer away from that combo.)

Add deviled eggs.

+1

[Anonymous]

Anonymous wrote:Wasps are really boring. Squares of cheese on ritz or saltines and little dishes of nuts.

+1

Everyone is trying to suggest really fancy things. But the rich WASPy people put out a cheeseball and some crackers, some olives, and a dish of nuts and called it a day.

[Anonymous]

Anonymous wrote:

Anonymous wrote:A container of Boursin cheese next to a baguette that nobody has bothered to slice up, because no guest is actually going to eat said Boursin or baguette.

I didn't encounter Boursin til the 1990s-- wasn't even aware it was available in the US in the 70s.

However: brie, slathered with grey poupon mustard, wrapped in pillsbury crescent dough, and baked. That's how you know it's a fancy party (in the midwest in the 70s).

+1

[Anonymous]

Anonymous wrote:

Anonymous wrote:Cream cheese with red pepper jelly /apricot jam poured over the entire block. Served with triscuits or wheat thins

I remember one with crabmeat flaked over the cream cheese block, with cocktail sauce poured over the top. Serve with saltines.

My grandparents put clams and worcestershire sauce over the cream cheese block and called it "clam dip" and served with crackers.

[Anonymous]

Anonymous wrote:

Anonymous wrote:A container of Boursin cheese next to a baguette that nobody has bothered to slice up, because no guest is actually going to eat said Boursin or baguette.

I didn't encounter Boursin til the 1990s-- wasn't even aware it was available in the US in the 70s.

However: brie, slathered with grey poupon mustard, wrapped in pillsbury crescent dough, and baked. That's how you know it's a fancy party (in the midwest in the 70s).

I was just giving a humorous real-life example of something I saw at a party in the early 2000s. It was all in good fun.

[Anonymous]

We were not-fancy WASPs from the midwest, but when we were going big at the holidays it was:

Shrimp tray with cocktail sauce
Cheese ball (the one with the almonds)
A few types of crackers, always including Carrs water crackers (the plain ones)
Summer sausage
Catered tea sandwiches
Deviled eggs

[Anonymous]

Anonymous wrote:

Anonymous wrote:A container of Boursin cheese next to a baguette that nobody has bothered to slice up, because no guest is actually going to eat said Boursin or baguette.

I didn't encounter Boursin til the 1990s-- wasn't even aware it was available in the US in the 70s.

However: brie, slathered with grey poupon mustard, wrapped in pillsbury crescent dough, and baked. That's how you know it's a fancy party (in the midwest in the 70s).

I know for sure I spotted it at a grad party in PA in 1986. Stuffed inside snow peas/snap peas. Hadn't heard of it before that.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:A container of Boursin cheese next to a baguette that nobody has bothered to slice up, because no guest is actually going to eat said Boursin or baguette.

I didn't encounter Boursin til the 1990s-- wasn't even aware it was available in the US in the 70s.

However: brie, slathered with grey poupon mustard, wrapped in pillsbury crescent dough, and baked. That's how you know it's a fancy party (in the midwest in the 70s).

I know for sure I spotted it at a grad party in PA in 1986. Stuffed inside snow peas/snap peas. Hadn't heard of it before that.

Oh yeah, stuffing things was very fancy. Yours actually sounds good. Stuffed mushrooms though? gag. Stuffed peppers (super gag). I once had cherry tomatoes stuffed with horseradish flavored cream cheese, and no thank you, I'll take my bloody mary with vodka.

[Anonymous]

Punch in a punch bowl was big in the 1970s.