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?
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 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
1/2 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.
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.”
Lonely, old, unanswered requests for lost Seventeen magazine recipes tug at our heartstrings. We know the feeling…
For the past few years, when we obsess google looking for 1980s-era clippings, we keep stumbling across old forums with pleas for the same recipes.
Lots of google searches for old Seventeen magazine recipes are popping up here.
We have dozens of their “Now You’re Cooking” recipe clippings perfectly preserved and we’re happy to share.
But here are some of the most-sought after lost recipes from the 1970s and ’80s.
If you can help, please do!
Confession: in the 1990s, we scoured decades worth of archived, bound Seventeen copies at our public library. We photocopied some hilarious retro recipes — one featuring Troy Donahue. Yikes.
* FOUND! (posted below, thanks Antilope!) Danielle is hunting for a two-page recipe for Chicken Crepes Mornay from the November 1978. Here’s a fun account of a writer’s attempt to recreate the same Seventeen recipe.
* FOUND! Mandy is searching for a peach melba ice cream pie with a lemon wafer crust.
* FOUND! (see comments section) Greek-style casserole, with a bechamel sauce and ground lamb that she got in 1982 or ‘83 from Seventeen magazine.
* FOUND! Chicken Cordon Bleu
* Glazed Corned Beef, Red Flannel Hash, Irish Coffee and Irish Soda Bread.
* Tambi remembers a French Canadian Tortiere Pie with ground pork and celery leaves.
* Chicken Chip Bake (I think this is more ’60s)