Forty years ago, a first-class stamp cost a nickel, a new science fiction television show called “Star Trek” made its debut and a tasty topping began its crunchy history of enhancing salads, baked potatoes and Americans’ cupboards.
General Mills first tested Bac-Os as a better-for-you alternative to bacon in select markets in 1965. Bit by bit, the product’s popularity took off, and it was dubbed a “food of the future” in early television advertisements. Consumers enjoyed the convenient product’s multipurpose use-a savory ingredient used to jazz up casseroles, salads, soups and other favorite dishes. This handy condiment helped home cooks streamline their kitchen prep and promised the smoke-cured, sizzling flavor of bacon without a splattering mess.
“A jar of Bac-Os brought the flavor and texture of crisp bacon right to the family dinner table in a fraction of the time,” says Maggie Gilbert, manager of the Betty Crocker Kitchens test kitchen. “Because they were considered superconvenient and required no refrigeration, they soon became a familiar ingredient in popular recipes of the day, such as holiday...
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