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00:00If you grew up in the 70s, you know exactly what a Sunday afternoon sounded like.
00:05It was the screen door slamming, the hum of the window unit,
00:09the rattle of Pyrex dishes hitting the table,
00:11and, in many homes, that little piggly wiggly recipe booklet.
00:16So many of the scratch-made sides that defined our childhood
00:20have vanished into grocery store delis and frozen boxes.
00:23Today, we are bringing 25 of these forgotten 1970s Southern classics back to life,
00:30exactly the way they were meant to be tasted.
00:34Let's get started.
00:361. Southern Hushpuppies
00:38First up is the undisputed king of the fish fry, classic Southern Hushpuppies.
00:44This 1970s recipe completely skips the fancy modern add-ins.
00:49Instead, it relies on standard yellow cornmeal,
00:52a pinch of granulated sugar,
00:54and a handful of finely grated sweet onion that wept just enough juice into the batter.
01:00Mama always mixed this up in a pastel-colored Pyrex bowl
01:04and let it rest on the counter for exactly 10 minutes.
01:07That let the cornmeal soften before it ever hit the hot lard.
01:11Watch how they drop from a battered tablespoon and fry up to that perfect, deep, golden brown.
01:17Today, most folks just tear open a frozen bag or get them through a drive-thru window.
01:22They've been forgotten as a homemade art outside of small coastal fish camps and Sunday family fish fries.
01:29But one bite of these, crisp on the outside, pillowy soft inside,
01:33and I am instantly eight years old again.
01:37Next up is the absolute cornerstone of every Southern church potluck,
01:41classic potato salad.
01:43This recipe takes me straight back to hot afternoon family reunions.
01:47The old booklet specifies using russet potatoes, hard-boiled eggs,
01:52and a very precise ratio of Duke's mayonnaise to bright yellow mustard.
01:56But here is the real old-school secret that people forget today.
02:00You have to pour a generous splash of sweet pickle juice straight from the jar
02:04over the potatoes while they are still steaming hot.
02:07That warm starch drinks up the tangy vinegar before you fold in,
02:11the creamy dressing, and a handful of crisp, finely diced celery.
02:17It keeps the salad from turning heavy or bland.
02:20It is rich, it is deeply comforting,
02:22and it tastes exactly like a paper plate loaded down at a family barbecue.
02:27Next is a true vintage staple that used to sit in a giant, heavy glass jar
02:32right on the countertop of every country store.
02:35Pickled eggs.
02:37This recipe uses a beautiful, sharp vinegar brine infused with whole black peppercorns,
02:43yellow mustard seeds, and a dried bay leaf.
02:46But the real magic comes from adding a few slices of fresh garden beets
02:50right into the mason jar.
02:52That is what gives the egg whites that gorgeous, nostalgic magenta-pink hue
02:58when you slice them open.
03:00Apart from deep pockets of the Mississippi Delta or rural Appalachian gas stations,
03:05you almost never see these made from scratch anymore.
03:09The Piggly Wiggly booklet notes they need to cure in the dark corners of the icebox for at least a
03:14week to get just right.
03:16They have a sharp, vinegary snap that cuts right through the richness of fried chicken or heavy barbecue.
03:234. Jiffy Corn Pudding
03:26Number four is a church social favorite, Jiffy Corn Pudding.
03:32Back in the 70s, every southern pantry had a stack of those little blue and white Jiffy boxes that cost
03:38less than a quarter.
03:39This Piggly Wiggly recipe upgrades that simple mix by folding in a can of Del Monte cream-style corn,
03:47melted butter, sour cream, and a couple of farm fresh eggs.
03:52Mama always baked it in her Harvest Amber glass baking dish until the edges turned chewy and caramelized.
03:59Today, people usually serve regular canned corn out of convenience,
04:03and you really only find this scratch-made casserole at Deep South family reunions or rural funeral lines.
04:11When it bakes, the kitchen fills with a sweet, rich aroma that takes me right back to family dinners,
04:17where we crowded 20 people around a single dining table.
04:215. Cream Cheese Ball
04:23Next up is the ultimate 70s party centerpiece, the classic cream cheese ball.
04:30Long before pre-made dip tubs took over the deli aisle,
04:34a hostess proved her worth by rolling one of these by hand.
04:38The recipe calls for two blocks of softened Philadelphia cream cheese,
04:42a dash of Worcestershire sauce, finely minced green bell pepper,
04:46and a small can of crushed pineapple, thoroughly drained through a cheesecloth.
04:50The secret is the outer coating.
04:52You roll the whole ball in chopped, toasted southern pecans until it's completely covered.
04:59Mama always served this on a smoky gray glass platter surrounded by a ring of crisp Nabisco Ritz crackers.
05:06It is thick, savory, and has that distinct nutty crunch
05:10that instantly brings back memories of noisy holiday open houses and record players spinning in the living room.
05:186. Ham Salad
05:20Number 6 is Old-Fashioned Ham Salad.
05:23This was the absolute best way to use up the leftover bone-incured ham after a holiday when a big
05:29ham was prepared.
05:30The 70s booklet instructs you to run the cold ham through a hand-cranked meat grinder right over the counter
05:36until it's finely minced but not mushy.
05:39Then you fold in heavy blue plate mayonnaise, a spoonful of bright green sweet pickle relish, and a pinch of
05:46celery seed.
05:48Aside from a few old-school independent butcher shops in country towns,
05:52most folks now just buy those plastic tubs of processed ham spread at the supermarket.
05:57But this homemade version is completely different.
06:00It's smoky, tangy, and when you scoop a heavy dollop of it onto two slices of sunbeam white bread,
06:07it tastes exactly like a summer picnic by the lake.
06:127. Bisquick Sausage Balls
06:15Number 7 takes us straight to our childhood.
06:18Bisquick Sausage Balls
06:20In the 1970s, that bright yellow box of General Mills Bisquick was a staple for every busy Southern mother.
06:27For this recipe, you get your hands right into the bowl to knead together raw, seasoned pork sausage,
06:34preferably Jimmy Dean regular or hot,
06:36with a big handful of sharp cheddar cheese shredded straight from the block
06:41and just enough baking mix to hold it together.
06:44There is no water added.
06:46The moisture comes entirely from the fat of the meat and cheese.
06:50They bake up into savory, golden bites that leave a little grease on your fingers.
06:55Today, people often buy them pre-frozen,
06:58but making them from scratch gives you those crispy, cheese-laced bottoms that disappear off the platter
07:03before they even have a chance to cool down.
07:068. Homemade Pimento Cheese
07:08Next is what we used to call the caviar of the South,
07:12Homemade Pimento Cheese.
07:14Long before it became a gourmet grocery item,
07:17This was a staple made in every kitchen out of pure thrift.
07:21This recipe rejects the modern food processor.
07:24You use a box grater to shred a block of sharp cheddar and a block of mild Colby cheese,
07:29giving the spread its signature uneven texture.
07:32Then you mix in a small, drained jar of diced pimentos
07:36and just enough Duke's mayonnaise to bind it together,
07:40adding a pinch of cayenne pepper for a tiny kick.
07:43Spread thick on fresh white bread with the crusts cut off.
07:46It is creamy, sharp, and tastes like a hot afternoon spent under an oak tree.
07:529. Three Bean Salad
07:55This is the ultimate make-ahead summer side.
07:58Three Bean Salad
07:59This was a staple at every 1970s backyard barbecue
08:04because it actually tastes better the longer it sits in the refrigerator.
08:08The booklet combines green beans, yellow wax beans, and dark red kidney beans,
08:14all pulled straight from those familiar green Del Monte cans.
08:18You toss them in a bright, sweet, and sour marinade made from apple cider vinegar,
08:25a heavy hand of granulated sugar, salad oil, and thin rings of sweet Vidalia onion.
08:31Today, you really only find this made from scratch at family reunions
08:35in rural pockets of Georgia and Alabama,
08:38as most folks just buy the bland, pre-packaged deli tubs.
08:42When you bite into it, it's cold, sweet, and tangy,
08:45bringing back memories of heavy paper plates buckling under the weight of a summer feast.
08:5110. Corned Beef and Cabbage
08:54Number 10 is a comforting classic that used to simmer on stoves every single winter.
09:00Corned Beef and Cabbage
09:02Back in the 70s, Mama would head down to Piggly Wiggly to pick up a cured brisket package,
09:07complete with that little clear plastic spice packet full of whole mustard seeds and bay leaves.
09:13This recipe has you simmer the beef for hours before dropping in thick wedges of green cabbage,
09:20whole carrots, and small red potatoes during the last 30 minutes of cooking.
09:25The cabbage absorbs all that salty, spiced broth until it's completely tender.
09:30It fills the entire house with a rich, savory aroma
09:34that reminds me of coming inside after playing in the cold until my cheeks turned red.
09:4111. Cornbread with Cracklins
09:43Next up is a true old-school masterpiece, Corned Bread with Cracklins.
09:48This is a recipe born out of pure southern resourcefulness that my grandparents lived by.
09:54You start with a heavy, well-seasoned lodge cast iron skillet,
09:58heating up a spoonful of bacon grease until it's smoking hot.
10:02The batter uses pure, unsweetened, white cornmeal mixed with a big handful of crunchy pork Cracklins,
10:09those crispy pieces of fried pork rind that we used to buy in crinkly cellophane bags at the country store.
10:15Today, most modern families use sweet, box-mixed cornbread,
10:19and you rarely see traditional Cracklin bread outside of deep rural pockets of the Carolinas.
10:24When you pour the batter into that screaming hot skillet, it forms a dark, shattering crust on the bottom.
10:31It's dense, deeply savory, and tastes exactly like a winter night by a wood-burning stove.
10:3712. Southern Deviled Eggs
10:40Number 12 is the absolute queen of the covered-dish supper, Southern Deviled Eggs.
10:46A 70s hostess wouldn't dream of showing up to a gathering without a specialized Tupperware egg tray filled with these.
10:53This vintage recipe keeps things strictly traditional.
10:57You mash the hard-boiled yolks with Duke's mayonnaise, a spoonful of sweet pickle relish,
11:04a dash of yellow mustard, and just a tiny splash of the pickle juice to smooth it out.
11:10The final, mandatory step is a heavy dusting of red paprika shaken from that classic little metal McCormick tin.
11:18Outside of Southern Church homecomings and Easter Sunday dinners,
11:21people rarely take the time to boil, peel, and pipe these by hand anymore.
11:2713. Boiled Peanuts
11:30These are the unofficial snack of a Southern road trip, classic boiled peanuts.
11:35In the 1970s, you couldn't drive down a secondary highway
11:39without seeing a hand-painted plywood sign pointing toward a smoking iron washpot by the roadside.
11:46This piggly-wiggly recipe uses raw green peanuts in the shell, simmered for hours in a heavy brine of rock
11:53salt and water.
11:55Apart from roadside stands scattered across the coastal plains of the Deep South,
12:00you rarely find anyone boiling these from scratch at home today.
12:03They lose all their crunch and turn completely soft, absorbing that salty water right into the meat.
12:09Cracking open a warm, wet shell with your thumbs and popping that soft, salty peanut into your mouth
12:16takes me straight back to riding in the passenger seat of my daddy's truck with the windows rolled down.
12:2314. Pigs in a Blanket
12:24Next, we have the king of the children's birthday party table, pigs in a blanket.
12:31Back in the 70s, this recipe was the height of convenience cooking,
12:35using a can of refrigerated Pillsbury Crescent rolls
12:38and a package of Oscar Mayer Little Smokies or standard hot dogs cut into thirds.
12:43You pop open that cardboard tube with a loud smack against the counter edge,
12:48cut the dough into narrow triangles, and roll up each little sausage like a tiny sleeping bag.
12:54Aside from casual game-day finger foods or children's platters,
12:58you rarely see these baked up fresh at home anymore.
13:01They bake until the crescent dough turns buttery, flaky, and golden brown.
13:05They leave a faint shine of grease on your napkins.
13:08And eating one warm from the oven takes me straight back to roller skating parties
13:13and neighborhood block gatherings.
13:15Bologna Cups
13:16Item 15 is a budget-friendly lunchbox favorite that my generation remembers fondly.
13:22Fried Bologna Cups
13:23In the 1970s, a thick-cut log of Kahn's, or Brian Bologna,
13:29was a staple in every family refrigerator.
13:32For this side dish, you take a thick, round slice of bologna,
13:36leave the red plastic ring casing on just until cooking,
13:39and drop it straight onto a hot, dry skillet.
13:43As the meat heats through, the edges curl up tightly, forming a perfect little meat bowl or cup.
13:50You then flip it over and drop a big spoonful of hot, leftover mashed potatoes or warm craft macaroni and
13:57cheese right into the center.
14:00Outside of deep rural pockets of the Appalachian hills or working-class country kitchens,
14:05this dish has completely vanished from modern tables.
14:08It is salty, crispy along the edges, and reminds me of quick summer lunches eaten while sitting bare-legged on
14:15the kitchen linoleum.
14:16Number 16 is a slow-simmered southern tradition.
14:21Collard greens with ham hock.
14:24In the 70s, you didn't buy your greens pre-washed in a plastic bag.
14:28You bought huge, sandy bundles from the Piggly Wiggly produce bins.
14:32You spent an hour at the kitchen sink washing each leaf by hand to get the grit out,
14:38tearing the tough ribs away from the green.
14:41This recipe simmers those leaves for three hours in a heavy pot,
14:45filled with water, a splash of apple cider vinegar, a pinch of sugar, and a smoky, salt-cured ham hock.
14:52Today, the long cooking time means people mostly buy canned greens,
14:56and scratch-made pot liquor is a lost art outside of traditional Sunday dinners.
15:02The greens turn incredibly tender and dark.
15:05Pouring that smoky, savory green broth over a piece of cornbread
15:09tastes exactly like sitting at my grandmother's table.
15:13Seven-layer pea salad.
15:15Item 17 is a colorful masterpiece that always sat inside a clear glass bowl.
15:21The seven-layer pea salad.
15:24This was the ultimate show-off side dish for a 1970s neighborhood potluck.
15:29You start with a base of crisp iceberg lettuce, then layer on frozen green peas,
15:36diced celery, green bell pepper, red onion rings, and a solid sheet of mayonnaise smoothed over the top
15:43to seal in the freshness.
15:45The whole thing gets topped with shredded cheddar and crumbled Oscar Mayer bacon bits.
15:50You almost never see this layered salad made from scratch today.
15:55It sits in the refrigerator overnight so the flavors can marry,
15:58and a single spoonful brings back memories of covered dish suppers
16:02where the dessert table stretched across the entire room.
16:06Number 18 is a thick, comforting soup that warmed up many a rainy Tuesday.
16:10Classic corn chowder.
16:12This recipe relies heavily on the pantry staples of the era,
16:16combining a can of sweet cream-style corn with diced russet potatoes, heavy cream,
16:21and a base of salt pork or smoky bacon grease rendered down in a Dutch oven.
16:27You simmer it slowly until the starch from the potatoes naturally thickens the sweet broth.
16:33Today, most modern families skip the stovetop prep
16:36and just open a can of ready-to-serve soup,
16:39leaving this homemade chowder restricted to small coastal towns and deep country kitchens.
16:44Crumbling a handful of Nabisco premium saltine crackers over the top
16:48takes me right back to coming home from school with wet shoes
16:51and finding a hot bowl waiting on the table.
16:55Item 19 is a sweet, crunchy classic that always felt a little bit fancy.
17:00The Waldorf salad.
17:02This recipe originally came from a Grand New York hotel,
17:05but by the 1970s,
17:07Piggly Wiggly had helped turn it into a Southern holiday tradition.
17:11The booklet instructs you to toss crisp, red-delicious apples,
17:15chopped celery,
17:16and whole Thompson seedless grapes in a light coating of heavy mayonnaise.
17:21The final essential step is folding in a big handful of chopped Southern walnuts.
17:27Outside of traditional Thanksgiving tables or old-school tea rooms in historic Southern towns,
17:32you rarely see this fruit salad served anymore.
17:36It is cool, sweet, and has a sharp, clean crunch.
17:40One bite of this from a crystal dish instantly takes me back to sitting at the grown-up table for
17:45the very first time.
17:46Macaroni and Tomatoes
17:48Number 20 is a simple, budget-friendly dish born out of pure Southern pantry resourcefulness.
17:55Macaroni and Tomatoes
17:57This was the ultimate quick weekday side when grocery money was running low before Friday payday.
18:03You boil up a box of standard elbow macaroni, drain it,
18:07and dump it straight back into the pot with a large can of Del Monte whole-peeled tomatoes,
18:12crushing them with your wooden spoon.
18:15This vintage recipe seasons the pot with nothing more than a spoonful of bacon grease,
18:20a pinch of sugar to cut the acidity, and plenty of coarse black pepper.
18:24This humble dish has mostly vanished from modern menus.
18:27It is warm, deeply savory, and tastes like a rainy afternoon in Mama's kitchen.
18:3321 is the undisputed king of the 70s living room coffee table.
18:38Cocktail wieners in barbecue sauce.
18:40Long before fancy charcuterie boards took over,
18:43a proper party host simply set out a bubbling West Bend crock pot filled with these.
18:49The recipe is famously simple,
18:52combining a package of Little Smokies with a bottle of Smoky Kraft barbecue sauce
18:56and a jar of sweet Heinz grape jelly.
18:59You let it simmer on low until the sauce reduces into a sticky,
19:04sweet, and tangy glaze that coats the meat completely.
19:08Aside from casual game-day tailgates,
19:11people rarely serve this vintage party food out of a slow cooker anymore.
19:15They are sweet, smoky,
19:17and eating them with a colored plastic toothpick
19:20takes me straight back to backyard parties
19:22where the adults listen to those old transistor radios.
19:25Cheese straws.
19:27Number 22 is a savory Southern baking tradition
19:30that separates the casual cooks from the true Southern bakers,
19:34homemade cheese straws.
19:35In the 1970s,
19:37every proper Southern kitchen had a metal cookie press
19:40hidden in the back of the cabinet specifically for this recipe.
19:44You knead together a sharp mixture of extra sharp cheddar cheese,
19:48softened butter, flour,
19:50and a heavy pinch of cayenne pepper for a slow, warm heat.
19:54Then you press the stiff dough through a star-shaped template,
19:57cutting them into long, jagged ribbons before baking.
20:01Apart from historic low-country coastal towns
20:04or bridal showers in deep Mississippi,
20:06you almost never see these pressed out by hand anymore.
20:10Stuffed Grape Leaves
20:12Next up is an unexpected vintage treasure
20:15from the international section of the old Piggly Wiggly booklet,
20:19Stuffed Grape Leaves.
20:21During the 70s expansion,
20:23corporate kitchens started introducing Mediterranean flavors
20:25to suburban Southern home cooks.
20:28This recipe adapts the classic Greek dolma for a Southern pantry,
20:32stuffing jarred grape leaves with long-grain white rice,
20:35ground beef, lemon juice,
20:37and a handful of dried mint.
20:39Aside from historic Greek immigrant communities
20:42scattered near Tarpon Springs or the Gulf Coast,
20:44this scratch-made side completely disappeared from regular grocery booklets.
20:50They are tender, wonderfully earthy,
20:52and have a bright, citrusy punch.
20:55Squeezing fresh lemon over a warm platter of these
20:58reminds me of the decade when Southern cooks
21:01first started experimenting with new flavors from around the world.
21:06Scalloped Corn
21:07Item 24 is a rich, comforting bake
21:11that always filled the house with the sweetest aroma,
21:14old-fashioned scalloped corn.
21:16This dish transforms standard canned vegetables
21:20into a decadent side
21:21by mixing a can of whole kernel corn with heavy cream,
21:25melted butter,
21:26beaten eggs,
21:27and a sleeve of finely crushed Nabisco saltine crackers.
21:31You layer the cracker crumbs and the corn mixture inside a Pyrex dish,
21:37finishing it with a final layer of buttered crumbs
21:40that turn deep golden brown in the oven.
21:43Today, busy families usually opt for quick microwave bags of frozen corn,
21:48leaving this traditional baked dish restricted
21:51to rural church suppers and old-school cafeterias.
21:55It is incredibly creamy, sweet,
21:57and has a buttery toasted cracker crunch that feels like a warm hug.
22:02Old-fashioned baked macaroni and cheese.
22:05Last, but not least, is a side dish that needs no introduction.
22:09But the way we make it today has lost its vintage soul,
22:13classic Southern baked macaroni and cheese.
22:17This 1970s recipe comes straight from the back of the Muller's Elbow macaroni box.
22:22It skips the fancy, expensive stovetop cheese sauces.
22:26Instead, you layer boiled macaroni with blocks of sharp cheddar
22:30shredded right on a box grater,
22:32pouring a mixture of whole milk,
22:34a couple of beaten eggs,
22:35and melted butter straight over the top.
22:38But here is the real 70s signature.
22:41A heavy blanket of crushed Ritz crackers
22:44tossed in butter baked over the top
22:46until it forms a crisp golden crust.
22:49Today, folks rely on neon yellow powder packs or microwave cups.
22:54But one forkful of this with that rich, gooey cheese pull
22:58and the buttery crunch of the crackers.
23:00And you'll remember exactly why this was the most anticipated dish on the holiday table.
23:06And there you have it.
23:0825 forgotten Southern sides
23:10straight from the pages of those old grocery store recipe cards.
23:14Cooking these recipes today
23:16wasn't just about filling the kitchen with those familiar, wonderful smells.
23:20It was about slowing down
23:22and honoring the scratch-made traditions
23:25that used to bring our families together every single Sunday.
23:29So many of these dishes have vanished from our modern tables,
23:33but they don't have to stay forgotten.
23:35I'd love to know in the comments
23:37which of these did your mama or grandmother make for you growing up?
23:41Let's keep these memories alive together.
23:44Thank you for stepping back in time with me today
23:46and I'll see you in the next video.
24:02I'll see you in the next video.
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