The Spirit of Seventy-Six!

In honor of the 250th birthday of the Declaration of Independence in the United States, all recipes through July 4, 2026 will be from bicentennial community cookbooks. Enjoy this look at the (gastronomic) spirit of ’76 as we head into the sestercentennial! I’ve also published the Sestercentennial Cookery with food from 1976, 1876, and the first American cookbook in 1796.

Cheesy Cabbage: Betty Moore’s Cabbage in Cheese Sauce from the Benton Harbor—St. Joseph Bicentennial Cookbook.; seventies; 1970s; cheese; America’s Bicentennial; cabbage; coleslaw

If you enjoy coleslaw, and you enjoy cheese, this is the recipe for you. I use sharp cheddar, but any cheese you enjoy is what you should use.

This dish is very typical, from my experience growing up in Michigan, of the seventies, and a great addition to any table celebrating the Bicentennial stop on the way to the Sestercentennial!

Drop in again soon for another vintage recipe! I’ll have a different recipe every Sunday afternoon throughout the year. Keep an eye on this page or subscribe to the RSS feed for further details. You can also browse past featured Club recipes as well as some of the vintage promotional cookbooks I’ve used as sources. And I collect many of these recipes in A Traveling Man’s Cookery Book.

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Happiness is macaroni. — Eddie Doucette (Macaroni Menu Magic)