Many thanks to Sharon, who kindly took the time to scan and send us some ancient 80s Seventeen pages.
Here’s one perfect for Halloween:
And here’s a peanut butter version.
We are beyond giddy about this dried mushroom wreath. Spooky!
“I still make a taco dip that was in the July or August 1985 issue of Seventeen. I know the recipe by heart but would love to see the pages again. They featured a Mexican meal of chimichongas, taco dip, and non-alcoholic sangria. I made the meal with my grandma and it’s a fond memory with her. Does anyone happen to have these pages available to scan? Thank you!”
Yes, we do! From August 1985. We are slightly horrified to recall that we had a similar baggy sweater and wore it. Ugh.
We are still searching for Tobi’s request:
“I remember it as a wreath-shaped stollen – although I’m not sure it was technically a stollen. I remember lots of different kinds of dried and candied fruit, rolled up in a pastry dough, shaped into a wreath, and then we added leaves and berries shaped out of dough to the top. It was beautiful and delicious. I made it with my mom at the time – and was so sure we clipped and saved it, but we cannot locate it anywhere in my mom’s recipe file or mine. I contacted Seventeen magazine but never got a reply.Any chance you have this recipe, or can locate it for me? I’d love to recreate it for my mom (and my own kids). Many thanks! And Happy Holidays!”
We found a forum reference to a Seventeen recipe for a “Christmas bread cinnamon roll shaped into balls then shaped like a Christmas tree. It had icing for garland and candied cherries as ornaments. It was really pretty.”
When we’re not obsessing over 1980s Seventeen Now You’re Cooking pages, we’re smitten with Better Homes and Gardens 1950s and 60s cookbooks.
And this artery-clogging, but super summery supper:
Stuffed patties are a bit of work, but we are intrigued by the bacon collar and think these patties would be exceptional served sans buns and with a spectacular summer veg and herb salad.
Egads: what if you subbed in split, grilled kielbasa for the franks, swapped the pickle for sauerkraut topped with the same duchess potato topping. Very prairie! Photos to follow!
COUNTRY CLUB HAMBURGERS
Better Homes and Gardens Best Buffets 1963
2 lbs ground beef
Blue Cheese Filling (Note: another online version has doubled these amounts)
1 3-ounce package cream cheese, softened
1 tablespoon crumbled blue cheese
1 tablespoon finely chopped onion (we’ll grate and add juice)
1 teaspoon prepared horseradish
1 teaspoon prepared mustard
12 slices bacon, precooked slightly (we will look for the thinnest slices possible).
6 large, well shaped mushrooms
Divide ground beef in 12 mounds. Flatten each between squares of waxed paper to 1/2 inch thickness.
For Blue-cheese filling, cream the cheeses together; stir in onion, horseradish, and mustard. Top half the patties with filling, leaving 1/2-inch margin for sealing. Cover filling with remaining patties, sealing edges well. Wrap edges of each burger with the bacon, using 2 slices and securing ends with toothpicks. Broil 5 inches from heat about 6 minutes; sprinkle with salt and pepper. Turn and broil about 5 minutes more or until done just the way you like them; season second side.
Flute the mushroom caps. While burgers are cooking, lightly brown mushrooms in butter (we’ll let them bubble away in our mini cast iron frying pan on the grill, maybe with a shot of brandy). Top each burger with a mushroom.
Makes 6 servings.
*If beef is lean, have 6 ounces of suet ground with this amount. Burgers will be at their very best!
Found a recipe forum entry claiming this was from an old Seventeen. Not sure if this is the November 1982 version. If anyone has the page, please share!
Seventeen Shortbread (we think)
1 cup unsalted butter, softened
1⁄2 cup sugar
2 cups all-purpose flour, unsifted
Preheat oven to 300 degrees Fahrenheit.
Beat butter and sugar until creamy and fluffy.
Gradually add in flour until thoroughly mixed.
Spread or pat evenly in ungreased 13×9 pan or on an ungreased cookie sheet.
Bake for 30-40 minutes or until lightly browned.
Immediately after removing from oven, prick all over with fork, then cut into bars.
Cool completely before removing from pan.
Intriguing: Has anyone ever seen this page? Would love to see the photo for Heavenly Carrot Cake in Seventeen Magazine, 1983
Here is a plea and response from Recipe Link:
“I am hoping to get a photo from the magazine, but it was all peach-colored with a blue ribbon around the cake (covering the gap between the two layers) and then little white dots on the top and on the edges of the ribbon….”
And someone’s response:
“I know exactly the recipe you are looking for since it is my all-time favorite carrot cake recipe and I’ve been making it for years. I even emailed Seventeen magazine last month to ask if they had the spread with photo somewhere… I haven’t heard back from them, but I do have the recipe.”
HEAVENLY CARROT CAKE
FOR THE CAKE:
3 cups flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2 cups sugar
1 1/2 cups butter, melted (yep, 3 sticks)
2 cups grated carrots
1 (8 oz) can crushed pineapple & juice
1 1/2 cups chopped nuts
2 tsp vanilla
Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round cake pans.
Combine flour, baking soda, cinnamon, salt and set aside.
Beat sugar and butter together. Add flour mixture little by little. Add carrots, pineapple and juice, nuts and vanilla and mix well. Add eggs one by one beating between each addition. Pour into prepared cake pans.
Bake 45 minutes. Let cool for 10 minutes and remove from pans to a rack to cool completely.
FOR THE FILLING:
(I double the filling recipe, this is a single portion, but I find it needed more)
Mix together and set aside:
3 oz cream cheese, softened
2 tbsp sugar
1 cup chopped nuts
FOR THE FROSTING:
Mix together and set aside:
8 oz cream cheese, softened
14 oz powdered sugar
TO ASSEMBLE AND DECORATE THE CAKE:
When cake layers are cool, place one on a serving dish. Put all the filling on the top, spread out evenly. Add second layer and cover with frosting. If you are decorating, then:
Separate 1/2 cup of frosting. To remaining frosting, add 4 drops yellow food coloring and 4 drops red. Frost cake (over a blue ribbon if desired*) and decorate with the white frosting.
Makes 1 (2-layer) cake