End of summer beach blowout

4 Sep


We found a photo online of this September 1986 Seventeen page and had to snicker: mayonnaisey salad and deviled eggs on the beach! But then we remembered we had the recipe page (kept mostly for the roast beef, bacon and scallion cream cheese sandwich loaf and cute watermelon shaped cookies:
mellow sub
watermelon cookies

Glad to reunite these. Enjoy!
end of summer

Popcorn explosion

4 Sep


Here’s blast from the past. If you pardon its haggard appearance, this 1980s popcorn recipe page has been shown much love (grease stains to boot!). We took a crack at the “fruity” version and still remember how sticky, but fun, it was.
popcorn explosion

The birth of Now You’re Cooking

19 Aug

We are quite astonished that our wee recipe blog has attracted so many 1980s Seventeen Magazine recipe searchers.

We love that our most popular post, Vintage Recipe Searchers, continues generating public requests and a community of recipe sharers.

So we are keen to share another fun discovery we made while idly googling for lost recipes: Now You’re Cooking first appeared in the February 1978 issue! We have yet to find the page (that was more than a few years before we started reading).

If you have a copy, please share a scan with us!

More requests…

18 Aug

Does anyone have a Seventeen recipe page for seafood chowder? It had a cranberry cake to go with it?


Leighton Lunch

17 Aug


A fine summer’s day at a historic art retreat. Beauty all around and lots of memories.
For those who worked up an appetite, a mobile catering truck satisfied.

Gourmet burger bar with a jalapeño relish that was divine!
house horizontal
great roomcurtains

You asked, we answered!

10 Aug

Carolyn asks: “What a fun trip down memory lane. I was so sad when my Seventeen Magazines from late 70s to early 80s were taken to goodwill. I have been searching for a sunflower seed bread that I made, shaped like a sun..thinking it was in May 1980 issue with Diane Lane on the cover. Would love to make that again!”

We do have that page, it’s from November 1988:

gathering 2gathering 1

Mexican Chicken Mole

7 Jul

stampede mole

The curry of Mexico, indeed: this unexpected dish was served in the cowboy grub line and we were pleasantly surprised.blueroom

Chicken thighs with onion, tomato and bell peppers were smothered in the richest mole poblano.

The sweet and smokey sauce packed a wallop: spicy, deeply dark, and lovely. And so at home amidst the usual barbecue.

During Stampede, it’s easy to get beefed out. And this spicy dish is a welcome change from stew. The Mexican connection to the cowboy west is one we’ve overlooked with our Stampede grub, but we’re keen to round out menus to include this winner. We opted for a small spoonful of rice, but others went whole hog:

stampede mole 2

from The Sweet Life in Paris (Broadway Books) by David Lebovitz
Makes enough for smothering one chicken or a pork shoulder, previously cooked.
5 dried ancho dried chiles
1 small onion, peeled and chopped
1 clove garlic, peeled and chopped
¼ teaspoon each: cinnamon, ground cloves, dried oregano, powdered cumin, ground coriander, ground anise seeds
1/3 cup (55 g) sliced almonds
1-2 tomatoes, peeled, seeded and chopped
1/4 cup (40 g) raisins or diced prunes
1 tablespoon toasted sesame seeds
3/4 teaspoon salt, or to taste
freshly ground pepper
1 cup (250 ml) water (or more, as needed)
1 oz (30 g) unsweetened chocolate, melted

Remove the seeds and stems from the chiles and soak them in very hot water until soft, about 30 minutes or so.
When softened, puree the chiles in a blender.
In a small skillet, sauté onion in vegetable oil until soft and translucent. Add garlic and sauté another minute. Add spices and herbs and cook, stirring constantly, for about 30 seconds, being careful not to let them burn.
Add to the chile puree in the blender, the almonds, the cooked onions and garlic, tomatoes, raisins or prunes, sesame seeds, salt, pepper, water, and melted chocolate, then puree until smooth.
Add additional water, if necessary, until the consistency is smooth and slightly pourable.
Store in the refrigerator until ready to use.


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