Dip in a bread bowl was a 1980s buffet staple. A hollowed-out bread and crudités for dipping were served.
Dip in a bread bowl was a 1980s buffet staple. A hollowed-out bread and crudités for dipping were served.
These simple appetizers were popular in the 1980s. A wheel of brie cooked in puff pastry or crescent dough with apricot jelly or mustard.
Nestlé trademark Stouffer's Lean Cuisine offered under-350-calorie ready meals. The 1981 menu included Zucchini Lasagne and Oriental Beef with Sauce & Vegetables with Rice.
Its roots are unknown, but pasta with vodka sauce was popular in Italian eateries this decade. Though it may have been conceived in New York or Italy, it was simple and wonderful.
The decade's winning dish was Cheerios toasted in a pan with butter and salt for movie night.
The New York Times published a plum torte recipe every September. Fall and Italian plum season began.