On Mon, 13 Apr 2009 11:02:51 -0400, "jmcquown" >
wrote:

>"James Silverton" > wrote in message
...
>> jmcquown wrote on Mon, 13 Apr 2009 08:18:54 -0400:
>>
>>> "enigma" > wrote in message
>>> ...
>>>> Stan Horwitz > wrote in
>>>> :
>>>>
>>>>> In article
>>>>>
>>>>> s.com
>>>> >> ,
>>>>> anja > wrote:
>>>>> I honestly can't think of any foods that were popular in the
>>>>> 60's and early 70's, which is when I was a kid. Someone
>>>>> mentioned fondu, but that's still quite common. When my
>>>>> cousin made her daughter a bat mitzva a year ago, they had
>>>>> chocolate fondu for dessert.
>>>>
>>>> fondue is making a comeback. it's "in" again.
>>>>
>>> It's been "in" again for quite some time. There's a chain of restaurants
>>> (franchises) called The Melting Pot which is
>>> pretty much a fondue restaurant. Cheese, meats cooked in oil and dessert
>>> fondues. Way overpriced. Fondue is so easily
>>> done at home.
>>
>>>> crepes were fashionable in that time period, as well. i was a
>>>> poor starving college student, so my roomie & i made a lot of
>>>> breads & soup... lee
>>>>
>>> Ah yes, crepes! I love crepes, the savoury sort. They're
>>> rather like french burritos
>>
>>>It's been "in" again for quite some time. There's a chain of restaurants
>>>(franchises) called The Melting Pot which is pretty much a fondue
>>>restaurant. Cheese, meats cooked in oil and dessert fondues. Way
>>>overpriced. Fondue is so easily done at home.
>>
>> However, beef fondue (Bourguignonne, I think) Is quite a lot of work to do
>> properly at home and I don't think is a very safe thing for a buffet with
>> unwatched hot oil. I'm not sure that I'd wan't to leave plates of good
>> steak out in the open either. In the 80s, we used to have it for small
>> family celebrations and my daughter reminded me of it just the other day.
>> The various dipping sauces were also some work to prepa usually at
>> least three including home-made tartare sauce and curry mayonnaise.
>>
>> --
>>
>> James Silverton
>> Potomac, Maryland
>>
>> Email, with obvious alterations: not.jim.silverton.at.verizon.not
>
>Good points, all, James. So, to the OP, Ritz crackers and spray cans of
>cheese come to mind
>
>Jill


Cheese Fondue

2 1/4 cups milk
2 cups coarse day-old bread crumbs
2 2/3 cups grated process American cheese (2/3 lb)
1 teasp. salt
Dash cayenne pepper
1 tablesp. bottled thick meat sauce
2 tbsp. minced onions
1 teasp. dry mustard
4 eggs
Start heating oven to 325 degrees F. Scald milk in double boiler; then
cool. In large bowl combine rest of ingredients except eggs; add milk;
stir well. Separate eggs. Beat yolks until thick and lemon-colored;
slowly stir into bread mixture. Beat whites till stiff but not dry;
fold into bread mixture. Pour into greased 2-qt. casserole; set in pan
filled with warm water to 1" from top of casserole. Bake, uncovered, 1
1/2 hr., or until delicate brown and firm when touched in center.
Serve at once, as is or with Tomato Sauce...Makes 6 servings."

This came out briefly in 1955 (Good Housekeeping) but never really
took off until the 1960's when Americas suburbia family's discovered
it once again.