"Swiss steak. I still make it often, it used to be really popular. No one ever makes it anymore. McCormick used to even have a seasoning packet for it. My mom used to make Swiss steak in her avocado green electric skillet. - TNmountaineer Why are cube steaks so difficult to find? They were truly a staple of recipes back in the '70s and '80s when I was growing up. Salisbury steak, Swiss steak, and chicken fried steak (also called country fried steak) were all super popular and used cube steaks. - studyhall109"
"My parents have a yearly cheese fondue party around Christmas, but otherwise I never hear of anyone eating fondue anymore. Casseroles! You can put just about anything in them, and shove it in the oven for one to two hours. You can make potatoes or rice in the oven at the same time, or boil noodles. E.g. shipwreck casserole, lazy cabbage rolls, lazy perogies (layered like lasagne), Chinese Hekka. Lime jello with pineapple and cottage cheese. We still make a version of this for Thanksgiving. It's more a dessert than a 'salad' and we don't make it in a mold. When the jello is wobbly but not quite set, you whip in the block of slightly softened cream cheese, then add the small can of drained pineapple. Then the roughly chopped pecans, then fold in the tub of Cool Whip and chill. I've never met anyone yet who didn't like it. - ajaxaroma"
Many midcentury and late-20th-century home dishes have declined in everyday cooking. Swiss steak and cube steaks were once common, used for Salisbury, Swiss, and country-fried steaks, and sometimes sold with seasoning packets. Cheese fondue remains a seasonal family tradition for some but is otherwise uncommon. Casseroles served as versatile one-dish meals that accommodated potatoes, rice, noodles, and inventive fillings such as shipwreck casserole or lazy perogies. Gelatin-based salads and desserts like lime jello with pineapple, cottage cheese, cream cheese, pecans, and Cool Whip persist at holidays despite broader cultural decline.
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