1. Gelatin Mold Everything
If you lived through the ’70s, you know gelatin was the MVP of every dinner party. From Jell-O salads with suspended fruits to savory molds stuffed with shrimp, vegetables, or even cottage cheese, nothing was off-limits. The idea was to make food look fancy and futuristic, but let’s be real—a cold, wobbly blob of mayonnaise and tuna encased in gelatin was anything but appetizing. Even though it was a showstopper centerpiece, eating it felt like an exercise in texture survival. It’s safe to say gelatin molds have earned their place in the “never again” hall of fame.
2. Aspic (Savory Gelatin)
Aspic was like gelatin mold’s even weirder cousin. This savory jelly made from meat stock and clarified broth would encase meats, seafood, and vegetables in a glossy, wiggly prison. Fancy French chefs might’ve appreciated its elegance, but for the average American, it was just plain bizarre. Imagine taking a bite of cold, jiggly chicken and realizing it tastes like dinner and dessert in one bite—not exactly the flavor combo anyone asked for. Aspic definitely pushed the boundaries of what constitutes food.
3. Spam with Pineapple
The ’70s had a fascination with canned meats, and Spam was the undisputed king. One particularly creative (or questionable) way of serving it involved glazing it with brown sugar and pineapple rings, much like a ham. The result was a sticky-sweet, salty concoction that tried to be classy but often missed the mark. While it checked all the boxes for convenience, the combination of processed meat and syrupy fruit was an acquired taste at best. It might’ve looked festive on the table, but it didn’t win many fans at mealtime.
4. Ham and Banana Hollandaise
This one sounds like someone lost a bet. Picture a banana wrapped in ham, covered in hollandaise sauce, and baked until warm. That’s it. While bananas and ham are both fine on their own, combining them with a rich, buttery sauce turned this dish into a textural nightmare. The soft banana clashed with the savory ham, and the hollandaise added a level of creamy confusion that no one needed. It was a recipe that screamed “experiment gone wrong,” but somehow it still made the rounds at dinner tables.
5. Liver and Onions
Liver and onions was one of those meals kids dreaded but parents swore by for its “nutritional value.” The liver’s strong, metallic taste and rubbery texture made it an instant turn-off, no matter how much onion you piled on top. Plus, the smell of liver cooking was enough to clear a house. While some people developed a taste for it, for most of us, it was just a reminder that not all protein sources are created equal. There’s a reason this dish isn’t on modern menus anymore.
6. Bologna Cake
Don’t let the name fool you—this wasn’t dessert. Bologna cake was a tower of bologna slices layered with cream cheese frosting, garnished with olives for a “decorative” touch. It was the ultimate mix of processed meats and dairy, served as a party appetizer. While it was certainly eye-catching, one bite of cold bologna and rich cream cheese quickly turned heads—and stomachs. Today, it’s hard to imagine why anyone thought a meat cake was a good idea, but in the ’70s, it was a hit.
7. Sardines on Toast
Sardines were an inexpensive protein that made their way onto many ’70s dinner plates, often served atop toast for a quick and easy meal. While it was practical, it wasn’t exactly delicious. The tiny fish, often oily and packed with bones, didn’t appeal to everyone’s palate. Pairing them with soggy toast didn’t help matters, either. Sure, it might’ve been a throwback to simpler times, but most people just remember sardines as the dish you avoided if you had any other option.
8. Watergate Salad
Watergate salad is proof that the ’70s were a weird time for food. This dessert “salad” combined pistachio pudding, whipped cream, canned pineapple, marshmallows, and nuts. The mint-green mixture was sugary, gooey, and completely over-the-top. While some people loved its fluffy sweetness, others couldn’t get past the unnatural color and odd blend of textures. It earned its place on potluck tables everywhere, but looking back, it’s clear that Watergate salad was a product of its time.
9. Tuna Noodle Casserole
If the ’70s had a go-to comfort food, it was tuna noodle casserole. Made with canned tuna, cream of mushroom soup, egg noodles, and crushed potato chips on top, it was as easy as it was budget-friendly. Unfortunately, the mushy texture and fishy smell made it far less appetizing than it looked. For many families, this dish was a weeknight staple, but few people actually looked forward to it. It’s no wonder casseroles have evolved since then.
10. Cheese Balls with Pecans
Cheese balls were the centerpiece of every cocktail party in the ’70s. Made of processed cheese mixed with cream cheese and rolled in crushed pecans, they were meant to be spread on crackers. While the concept wasn’t terrible, the execution often left something to be desired. The overly dense texture and oddly tangy flavor made it more of a challenge than a treat. Plus, leaving it out on the table for hours didn’t do it any favors.
11. Cottage Cheese with Fruit Cocktail
Cottage cheese was inexplicably popular in the ’70s, often paired with fruit cocktail straight from the can. The combination of creamy, lumpy cheese with sugary, syrup-soaked fruit was a staple at breakfast and lunch tables. While it was marketed as a healthy, protein-packed option, the flavors and textures didn’t exactly align. Most people remember it as a dish that tried to be wholesome but just ended up tasting like a weird science experiment.
12. Chicken in a Can
Yes, canned chicken was a thing. Entire, fully cooked chickens were stuffed into cans, ready to be dumped onto a plate and served. The chicken often came out pale, slimy, and utterly unappetizing, surrounded by a gelatinous layer of broth. While it might’ve been convenient, the appearance alone was enough to put people off their dinner. It’s hard to believe canned chicken was ever considered acceptable, but in the ’70s, convenience often won out over presentation—and taste.
