Tag Archives: vintage seventeen magazine recipes

Watermelon ice cream bombe recipe?

23 Jun

There’s a new vintage recipe request and just in time for summer:

“Hi! I have a memory of a 1980s recipe in Seventeen that showed an ice cream watermelon bombe and some kind of gelatin (apricot) set in a cantaloupe rind? I’m thinking it’s from either 1980 or 1986 or later? Does this ring any bells? I have tons of back issues hoarded, let me know if there is anything I can help you find! Thanks!”

Have to say, we can’t recall this one.

We’re going to have to put this one out there for other ’80s obsessed Seventeen recipe folks: do you still have it?

While you’re searching, here’s a summery page to tide you over, circa 1986.

summer refresher 1
refreshing 2

Vintage Barbecue

6 Jul

The Calgary Stampede kicks off today, and in honour of 10 days of fairground fun, backyardecues and other merriment, here is a vintage 1983 Seventeen barbecue recipe, courtesy Lori! Thanks!

Double Decker Pizza

11 Mar

Thanks a million to Janice for this obviously well-loved and highly sought after 1979 Seventeen magazine gem:

Does it look familiar? If you are a child of the 1980s, you will remember Pizza Hut’s priazzo:

The two-layered pizza pie looked like a deep-dish pizza. It was topped with a layer of tomato sauce and melted cheese. Varieties included Priazzo Milano, a blend of Italian sausage, pepperoni, beef, pork, bacon, mozzarella and cheddar cheese; Priazzo Florentine, five cheeses with ham and spinach, and Priazzo Roma, stuffed with pepperoni, mushrooms, Italian sausage, pork, onions, mozzarella and cheddar cheese.

We did attempt a home version years ago using a Kraft pizza kit. It was a lot of work, but if you cook it right, it’s pretty amazing.

Can’t remember if we pre-baked the top crust to make sure it didn’t turn into goo. This is such a calorie-bomb, we think it might be best left to memories…

But we wonder how mini pies would look? Kind of a riff on a mini pot pie/deep dish double crust pizza?

Party Like It’s 1964

7 Mar

We’ve already ‘fessed up to our 1980s Seventeen Magazine secret shame obsession.

But we have to confess, our fondness harkens back to vintage 1960s Seventeen etiquette and party books (we have two from library booksales). For shame.

We are still hunting for the 1964 Seventeen Cookbook, mostly for its prim hilarity.

We got our hands on one years ago, but snubbed it for its mayo-party sandwich sensibility. The irony was clearly lost on us.

But in the interest of combining our recipe hoarding, here is Seventeen’s ultimate party dish, circa 1964:

Giant Party Burger for 8
SEVENTEEN COOKBOOK 1964

1 package (14 oz) hot-roll mix*
1 cup warm (not hot) water
1 teaspoon instant minced green onion

Open box of hot-roll mix and remove yeast packet. Combine water and green onion in a mixing bowl. Sprinkle yeast over water. Stir until dissolved. Add hot-roll mix, blending well. Cover and let rise in a warm place until almost double in bulk, about thirty minutes. Place dough on a floured board and roll out into a seven-inch round. Transfer to a cookie sheet, cover with a towel, and let rise for thirty minutes. For a crispy golden crust, brush surface with an egg yolk beaten with a little water. Bake at 375°F for twenty minutes or until golden brown. While it is cooling on a rack, cook the meat.

Make the skillet-size burger:

2 lbs. ground beef
1/3 cup finely chopped onion
3/4 cup dry bread crumbs
2 tablespoons minced parsley
1/2 cup milk
1 egg
1 teaspoon celery salt
1/2 teaspoon garlic powder
1/4 teaspoon poultry seasoning
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon Tabasco sauce
1/2 teaspoon monosodium glutamate*
*I used a little extra salt

With a fork, blend beef, onion, bread crumbs and parsley in a bowl. In another bowl beat together the remaining ingredients. Add milk-egg mixture to the meat, blending thoroughly with fork. To shape: use a flat ten-inch circle as a guide and press meat onto it to form a flat ten-inch burger. Heat two-tablespoons butter in an electric skillet set at 350°F. Add the meat to the skillet this way: flip the circle over into the pan; remove circle which is now on top. Cook about twelve minutes, pressing down with spatula occasionally. To cook the other side: transfer meat with spatulas to the circle again, then flip into skillet; remove circle. Cook twelve minutes longer. Now split your giant bun in half and transfer meat to bottom half; garnish with your typical burger toppings! Add top of bun and serve. Cut the burger into wedges.

Batter-Fried Onion Rings
2 sweet Bermuda onions
1 egg
1/2 cup milk
1 teaspoon salt
3/4 cup sifted flour
Fat for deep frying

Peel onions, slice and separate into rings. Beat egg with milk, then beat in salt and flour. Heat fat to 375°F. Dip the rings in egg batter. Separating carefully, lower into fat and fry until golden on both sides (about two minutes). Sprinkle with additional salt and keep warm until serving time.

December Seventeen

15 Dec

Thanks to the wonderful Lori, we are kicking off a New Year’s project a little early.

Vintage 1980s Seventeen magazine recipes, brought to you by month. She’s sent us this oldie for December. Although it seems familiar (loving those 1982 bubble letters), this is new to our collection!

“The crowning glory of a holiday feast — roast loin of pork, flavored with garlic, basted with an apple jelly glaze… and suprisingly easy to prepare.”

Arty party pizza

6 Dec

Found online: February 1968 issue of Seventeen
“Start with a mix (or make your own dough) and bake a few for a crowd or one for a beau. Design a Pollock or a valentine – flavor it with meat or cheese – do any way you please!”

Vintage Valentine’s

11 Feb

More vintage Seventeen magazine, circa 1985, I think…

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