The 50s and 60s Were a Lawless Wasteland of Crimes Against the Culinary Arts

My grandma was an incredible cook. She grew up during the 1940s and 50s, and many of her recipes reflected the comforting, hearty meals of that era. From her perfectly baked casseroles to her melt-in-your-mouth roast chicken, every dish she made was infused with love and care. I adored her, and I was always thrilled when we went to visit and she called us to the table, knowing there'd be something delicious waiting.

But every now and then, she'd surprise us with a recipe that was, well, a little less... traditional. Whether it was from a 1950s magazine or some experimental cookbook from the 60s, we'd occasionally get served dishes like "Jellied ham salad" or "Frankfurter and pea casserole." We'd eat quietly, trying not to let on how baffled we were, but she always seemed to know.

Looking back, I cherish every meal she made—yes, even the weird ones. They're a reminder of her adventurous spirit in the kitchen and her constant desire to make something special for us. And honestly, even her "misses" were better than most people's successes.

Author image for John Summers John Summers
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