Anonymous wrote:Does anyone remember that cheese spread in a ball with port wine cheese blended in? I was not partial to it but it was fancy party food in the 1970s.

I special-order this and give it to my brother for Christmas every year. That's how special it was to him growing up.

Anonymous wrote:Does anyone remember that cheese spread in a ball with port wine cheese blended in? I was not partial to it but it was fancy party food in the 1970s.

Yes! And I remember how in the early 80s you could get port wine cheese in a little tub to spread on crackers. It was quite disgusting, I think the texture was weird and I'm not convinced there was much real cheese in there. But my mother and stepfather considered it very high class, lol.

Anonymous wrote:Does anyone remember that cheese spread in a ball with port wine cheese blended in? I was not partial to it but it was fancy party food in the 1970s.

Yes sometimes I buy that.

My grandmother made her own cheeseballs with ingredients like deviled ham and pineapple, all rolled up in crushed pecans.

Does anyone remember that cheese spread in a ball with port wine cheese blended in? I was not partial to it but it was fancy party food in the 1970s.

No food, only alcohol for the grownups and ginger ale for the kids.

Maybe 12 saltines with a few small chunks of very sharp cheddar if you were feeling really crazy.

Anonymous wrote:Triscuits! A WASP favorite

Triscuits are standard fare! Would Wheat Thins also fall into that category? Personally I think a cracker basket needs both- one savory, one sweet.

Anonymous wrote:I need you guys to remember this more specifically, but there was a fancy appetizer of that era that was a gherkin pickle wrapped in ham that had a spread of cream cheese, all held together with a tooth pick. Is that ringing a bell for anyone? It was weirdly good.

This sounds reallllly good

Anonymous wrote:

Anonymous wrote:Punch in a punch bowl was big in the 1970s.

Did anyone else have that ice ring mold, into which mom froze sprite and grapes, to keep the punch cold??

No, but I do remember something called punch brick — which had lemon slices, and lime sherbet with lime zest that was put in the punch bowl to melt as it helped chill the ginger ale based punch.

Anonymous wrote:Punch in a punch bowl was big in the 1970s.

Did anyone else have that ice ring mold, into which mom froze sprite and grapes, to keep the punch cold??

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.

I'd forgotten about the whole stuffing-snow-peas thing.

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

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 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.

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 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.