MomSkoop
Remember when dinner was more than just a meal? Back in the 1980s, Ohio kitchens buzzed with recipes that brought families together around tables covered with comfort foods and regional specialties. These dishes weren’t just about filling hungry stomachs—they captured the essence of Midwestern hospitality and the unique cultural blend that makes Ohio cuisine special. Take a flavorful trip down memory lane with these classic Ohio dishes that defined the decade.
1. Cincinnati Chili
Ordering your Cincinnati chili by number was practically a secret handshake among locals. This Mediterranean-spiced meat sauce created a flavor profile unlike any other American chili, with hints of cinnamon, allspice, and even chocolate.
Skyline and Gold Star restaurants turned this dish into a regional phenomenon, serving it “five-way” with spaghetti, beans, onions, and that mountain of finely shredded cheddar cheese. The 80s saw families gathering weekly for their chili fix.
Homemade versions became prized family recipes, with moms and grandmas guarding their special ingredient lists like treasured heirlooms.
2. Sauerkraut Balls
Born in Akron’s German communities, these tangy spheres of goodness became the must-have appetizer at every Ohio gathering. Mixing chopped sauerkraut with cream cheese, ham, and seasonings before breading and deep-frying created bite-sized flavor bombs impossible to resist.
Local bars across Cleveland, Akron, and Columbus competed for the title of best sauerkraut balls, serving them alongside cold mugs of Great Lakes beer. Family recipes varied wildly—some adding ground beef, others swearing by special spice blends.
The satisfying crunch giving way to a savory, tangy center made these treats disappear from party platters within minutes of serving.
3. Johnny Marzetti Casserole
Named after the brother of a Columbus restaurant owner, Johnny Marzetti became the ultimate Ohio school lunch and potluck staple. This hearty mix of ground beef, tomato sauce, noodles, and melted cheese embodied Midwestern practicality—affordable, filling, and delicious.
Every Ohio mom had her own version. Some added peppers and mushrooms, while others swore by specific cheese blends. Church cookbooks across the state featured countless variations.
The magic happened when the casserole edges got slightly crispy while the center remained gooey with melted cheese—a textural contrast that had kids requesting seconds at dinner tables throughout the Buckeye State.
4. Polish Boy Sandwich
Cleveland’s answer to the hot dog created a messy masterpiece that captured working-class Ohio perfectly. Kielbasa sausage stuffed into a bun then piled impossibly high with french fries, tangy coleslaw, and barbecue sauce required both hands and several napkins to eat.
Food trucks and corner stands throughout Cleveland’s neighborhoods developed cult followings for their unique versions. The best Polish Boys came from unassuming spots where the owners knew customers by name.
The combination sounds chaotic, but somehow the smoky sausage, crispy fries, cool slaw, and sweet-spicy sauce created a harmony of flavors that represented Cleveland’s melting pot of cultures.
5. Buckeye Candy
Looking exactly like the nuts from Ohio’s state tree, these peanut butter and chocolate confections became the unofficial state candy. Making buckeyes was a family affair—kids rolling the peanut butter centers while parents handled the chocolate dipping, leaving the characteristic bare spot on top.
During the 1980s, no Ohio holiday cookie plate was complete without these treats. Ohio State football game parties featured buckeyes arranged in team formations.
Local candy shops sold them by the pound, but homemade versions held special status. Secret family recipes often included extra ingredients like graham cracker crumbs or rice cereal for texture, creating friendly neighborhood rivalries over whose buckeyes reigned supreme.
6. Goetta Breakfast Platters
Cincinnati’s German heritage shines through this unique breakfast meat made from steel-cut oats and ground pork. Sliced thin and fried until crispy-edged, goetta developed a cult following in southwestern Ohio that exploded during the comfort food renaissance of the 1980s.
Diners across Cincinnati served goetta alongside eggs and toast as their signature breakfast. The contrast between the crispy exterior and soft, grain-studded interior created a textural delight unlike any other breakfast meat.
Family debates raged over proper goetta preparation—some insisted on thin, crispy slices while others preferred thicker cuts with softer centers. Either way, this humble dish represented Cincinnati’s working-class roots and immigrant influences.
7. Shaker Lemon Pie
The Shaker religious communities of Ohio created this distinctive pie using whole lemons—rind, pith, and all. Paper-thin lemon slices marinated overnight in sugar created a sweet-tart filling that captured the waste-not philosophy of Shaker communities.
During the 1980s farm-to-table revival, this historic recipe found new fans. Ohio grandmothers passed down their techniques for slicing lemons thin enough to read a newspaper through them.
The contrast between the bright, intensely lemony filling and flaky butter crust made this pie distinctive among fruit desserts. While requiring patience to prepare, the complex flavors and beautiful spiral pattern of lemon slices made it worth the effort for special Sunday dinners.
8. City Chicken
Despite the name, no poultry was involved in this Depression-era dish that remained an Ohio family favorite through the 1980s. Cubes of pork (sometimes veal) threaded onto wooden skewers, breaded, and fried to mimic expensive chicken drumsticks created budget-friendly comfort food.
Midwest thriftiness shined through this clever dish. Ohio home cooks often finished city chicken in the oven with mushroom gravy, serving it alongside mashed potatoes for Sunday dinner.
Regional variations flourished across Ohio’s industrial cities, with Cleveland versions featuring paprika while Youngstown recipes leaned heavily on garlic. The familiar dish represented making something special from humble ingredients—a value that resonated through economically turbulent times.
9. Barberton Fried Chicken
Serbian immigrants created this distinctive style of fried chicken in Barberton, Ohio, that became legendary throughout the state. Unlike Southern versions, this chicken featured a crimson-hued, paprika-laced breading and a uniquely lard-fried preparation that created an impossibly crispy exterior.
Restaurants like Belgrade Gardens and White House Chicken served their signature bird with “hot sauce” (actually spicy rice and tomatoes) and vinegar-dressed coleslaw. The ritual of dining at these establishments became a cherished tradition for Ohio families.
During the 1980s, these chicken houses remained virtually unchanged since their Depression-era beginnings—the same recipes, the same red plastic baskets, and the same multi-generational families waiting in line every weekend.
10. Amish Fry Pies
Hand-held fruit pies from Ohio’s Amish communities became roadside stand treasures that city folks would drive hours to purchase. These half-moon pastries filled with fruit preserves then deep-fried and glazed created portable perfection that defined summer road trips through Ohio’s countryside.
Apple, cherry, and peach varieties remained classics, but blackberry and elderberry versions became sought-after seasonal specialties. The contrast between the flaky, slightly chewy crust and sweet filling created an irresistible treat.
During the 1980s, these humble pies gained cult status beyond Amish country. Urban bakeries attempted copies, but connoisseurs insisted authentic versions only came from Holmes and Geauga counties, where Amish bakers used fruit from their own orchards.
11. Salisbury Steak TV Dinners
While not exclusively Ohioan, these frozen meals achieved iconic status in the state’s households during the 1980s. Banquet and Swanson boxes featuring compartmentalized trays of meat patties swimming in brown gravy alongside corn and mashed potatoes defined Thursday nights when Mom attended PTA meetings.
Ohio’s strong manufacturing workforce embraced these convenient meals. Dad’s cooking often meant peeling back the foil and sliding the aluminum tray into the oven while kids eagerly awaited the dessert compartment’s cherry cobbler.
The meal itself was mediocre at best, but the ritual—TV trays in the living room, forbidden on regular nights—created cherished memories for a generation of Ohio kids who now look back with nostalgic fondness.
12. Tony Packo’s Hungarian Hot Dogs
Made famous by Toledo native Jamie Farr on M*A*S*H, these Hungarian-style hot dogs topped with meat sauce, mustard, and onions became a point of fierce local pride. The walls of Tony Packo’s restaurant lined with hot dog buns signed by celebrities created a quirky tourist attraction.
During the 1980s, visitors couldn’t leave Toledo without trying these spicy dogs and their accompanying pickles and peppers. Local families celebrated special occasions surrounded by the restaurant’s unique decor and Eastern European menu.
The tangy-sweet sauce recipe remained a closely guarded secret, though countless home cooks attempted replications. When the restaurant began selling jarred sauce in grocery stores, it became a staple in Ohio pantries for quick weeknight meals.
13. Ohio Valley-Style Pizza
Southeastern Ohio’s distinctive square-cut pizza with its unique preparation method created fierce regional loyalty. Unlike traditional pizza, toppings and cold cheese were added AFTER baking, creating a semi-melted texture as the hot crust warmed the toppings.
Establishments like DiCarlo’s in Steubenville served their pies in white cardboard boxes with the cheese packet separate. The ritual of sprinkling the cold, finely shredded provolone over the hot sauce created an interactive experience.
During the 1980s, families debated the merits of this unusual style versus national chains. Those who grew up with Ohio Valley pizza developed lifelong cravings, while visitors often found themselves confused by the cold cheese concept—creating a perfect culinary dividing line between locals and outsiders.
14. Fried Bologna Sandwiches
Humble yet beloved, the fried bologna sandwich reached art form status in Ohio’s blue-collar communities. Thick-cut slices (or “chubs”) scored with crosshatch patterns to prevent curling, then fried until the edges crisped created a working-class delicacy served on white bread with yellow mustard.
Local butcher shops offered their special bologna blends, with German-influenced recipes featuring garlic and paprika being particularly prized. Diners across the state competed for the title of best fried bologna sandwich, with some adding grilled onions or melted American cheese.
During the economic challenges of the 1980s, this affordable comfort food represented making something special from basic ingredients—a sandwich that crossed generational and class lines throughout the Buckeye State.