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Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Corn Casserole photo coming soon
1946-1969
Corn casserole is a comforting baked dish combining whole kernel and creamed corn with a custard base, popular in the Midwest and Great Plains from the postwar era through the 1960s.
The Melting Pot
Porcupine Meatballs photo coming soon
1946-1969
Porcupine Meatballs are a Midwestern casserole dish featuring ground beef meatballs studded with uncooked rice, simmered in a tangy tomato sauce. Popular in America's postwar suburbs from 1946 to 1969, they embody practical comfort food of the era.
The Melting Pot
Pork Tenderloin Sandwich photo coming soon
1970-1989
The Pork Tenderloin Sandwich is a Midwestern regional favorite featuring a breaded, fried pork tenderloin cutlet served on a bun with classic sandwich toppings. It rose in popularity during the 1970s and 1980s as convenient fast food and tailgate fare.
The Melting Pot
Scalloped Potatoes and Ham photo coming soon
1946-1969
A postwar Midwestern casserole combining sliced potatoes in a creamy sauce with diced ham, baked until bubbly and golden. Popular from 1946 to 1969, this dish features in church suppers and family meals, embodying casserole and hotdish traditions suited for freezer storage and suburban backyards.
The Melting Pot
Scotcheroos photo coming soon
Cross-era
Scotcheroos are sweet bars made with peanut butter, butterscotch chips, chocolate chips, and rice cereal. Popular across Midwestern potlucks and church basements, they are a nostalgic no-bake treat cherished for their simplicity and rich flavor.