Clam Stew

3 Jun

Vintage 4 St Rose potagery: a hearty, thick riff on chowder chock full of clams, potatoes and garden vegetables.

Spinning traditional chowder into bright clam stew with fresh grassy parsley, basil, tender young carrots, celery and green beans and diced tomatoes.

The New York Times shared an interesting chowder-soaked toast recipe that asks you to place a toasted 2×2 inch slice of rustic bread in a bowl, cover with fried pieces of guanciale, and a ladleful of broth homemade chowder.

Seventeen cookie cone

14 Dec

Christmas is coming and cookies are all around: cinnamon and nutmeg are in the air!

Do you have any 1980s Seventeen magazine Christmas cookie or goodie recipe pages to share? See other requests here.

But a recent request for a vintage Seventeen magazine waffle cone recipe came in and we are transported back to summer and sunshine. Jill writes:

I have been looking for a waffle cone recipe from Seventeen Magazine for a long time! I found this post, but didn’t find the recipe. I’m hoping you wouldn’t mind sharing it again! It’s been a blast from the past finding these old recipes. Thank You!!

I’m not sure this is the recipe, as it is a cookie and not waffle recipe. Jill if you have any more details about the date or recipe, let us know.

Enjoy this cut and scotch-taped page: I am howling at my teenhood collage tactics to edit it to one page.


Skillet lasagna

1 Dec

Courtesy of America’s Test Kitchen.

Vintage Seventeen recipe scores!

19 Sep

When it rains, it pours. Thanks to some wonderful readers, we have new Seventeen Now You’re Cooking pages of vintage recipes to share. Many thanks to Michelle W. and Tammy R.  for their kind effort scanning, photographing and sharing these great pages!

Do you remember cooking any of these?

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These pages are filled with nostalgia. We couldn’t resist asking Michelle to share her teenhood memories:

I remember being 15, taking over the kitchen and cooking a meal all by myself – the stuffed shell recipe. And how my family loved it!  Requested it the following week! It felt wonderful – my way of paying back/honoring my parents, in a way, for all their wonderful parenting. Also, this was the 1st thing I cooked for my husband. He loved it too. Made this for many years – even my girls loved it whenever I made it. Now they make for their family.

Also, made the meatless enchilada dish-1st recipe I cooked all by myself. My brothers, especially loved it. I’ve adapted this recipe over the years-instead of the cottage cheese, I substituted Mexican cheese. When I lost the recipe, I was frantic. But as you know, it miraculously was found again, thanks to my friends stash of old seventeen mags.

I hadn’t made the spaghetti carbonara in years, until I found it on your fabulous web page. Oh the memories came flooding back. I remember it was fantastic. When I made it this past winter, my husband ate it for lunch, snack and dinner the next day. Quite a success! These were great recipes.

Well said. Do you have a 1980s Seventeen recipe to request or share? Check out our inventory here.

Seventeen Jambalaya 1982

8 Sep

The best we could do for readers in search of jambalaya from Seventeen’s retro Now You’re Cooking was our 1987 version:


But now, dear readers, we can all thank Tammy R for sharing the 1982 pages you loved:


Do you have a 1980s Seventeen recipe to request or share? Check out our inventory here.

Seventeen Tuna Creole

2 Sep

This might be from Seventeen’s September 1980 Now You’re Cooking.

An online recipe poster writes: “My younger sister discovered this recipe when she was a teenager reading teen magazines, such as Seventeen or Young Miss. I think she first made it served over a lemony buttered rice.”

The version of tuna creole calls for sauteing two yellow onions, sliced. When soft add a can of diced or crushed tomatoes, black pepper, garlic salt, and two bay leaves. Simmer for 15 minutes and taste to see if it needs a pinch of sugar. Add 1/4 cup manilla olives and a large can of tuna. Cover and simmer for another five minutes.

Do you have a 1980s Seventeen recipe to request or share? Check out our inventory here.


Seventeen’s Monster Cookies

30 Aug

Just in time for the back-to-school crowd. Circa 1977, that is.

Do you remember baking these giant cookies from Seventeen’s August 1977 back-to-school issue? They are before our time. But thankfully for all of us, the recipes were saved by Stephanie. Applause, people. Stephanie, you are the greatest for sharing!

These pages predate Now You’re Cooking, which debuted in 1978. But giant oreo cookie requests have been floating around online for years. We are lucky Stephanie happened upon our Seventeen retro recipe request page and for offering to share these treasured pages. (Share a request or mention a page you can share!)

We can’t resist sharing our August 1986 page for an enormous monster cookie ice cream sandwich and browniewich (scroll to bottom). Both untried. But recipes hoarded. Maybe this weekend!

It’s rather charming to realize how many readers are sharing sweet memories of baking cookies, brownies or cakes for friends and family after being inspired by a Seventeen recipe page from teenhood. Too adorable.

Are we going to talk about the man ring?

Stephanie also kindly typed the recipes for you, lest you strain your non-teenaged eyes:


1  (6 oz) package semisweet chocolate morsels

1 3/4 cups flour

2 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

2/3 cup shortening

2/3 cup sugar, divided

1 egg

1/4 cup light corn syrup


4 Tbsp butter, softened

1/4 tsp peppermint extract

2 cups confectioner’s sugar

2 to 3 Tbsp milk

Preheat oven to 350.

Melt chocolate morsels in a double broiler; set aside.

Combine flour, soda, cinnamon and salt in small bowl.

In a large bowl, combine shortening, 1/2 cup sugar and egg. Beat until creamy. Mix in corn syrup and melted chocolate. Gradually blend in flour mixture. When thoroughly mixed, divide dough into four equal portions; shape into balls. Roll each ball in remaining sugar. Place two at a time on a large, lightly greased cookie sheet, leaving 3 inches of space all around each ball. Bake 25 minutes. Cool on wire rack

Meanwhile, make filling: Cream butter with extract. Gradually add confectioner’s sugar, beating thoroughly after each addition. Stir in milk; beat until filling is of spreading consistency. Spread on flat side of two cookies; press remaining two cookies, flat side down, on top. Makes two giant “sandwiches.”



2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

3/4 cup sugar

3/4 cup firmly packed light brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (12 ounce package) semi sweet chocolate morsels

1 cup chopped nuts

Preheat oven to 375.

Combine flour, baking soda and salt in a bowl; set aside.

In another bowl, beat together butter, sugar, brown sugar, and vanilla until creamy. Beat in eggs. Gradually blend in flour mixture. Stir in chocolate morsels and nuts.

Measure out 3/4 cup of dough; place in the center of a greased cookie sheet. Pat out to a 7-inch circle with palm. Bake about 13 minutes, or until light brown.

Carefully remove cookie to wire rack; cool. Repeat with remaining dough.

Makes six cookies.

Make a quick version with one 10-ounce package of chocolate chip cookie mix, following package directions; add 1/2 cup chopped nuts. Using 3/4 cup dough per cookie, spread out on cookie sheet; bake as above. Makes two giant cookies.


And now, a giant cookie from our August 1986 collection:
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Seventeen’s Cheese Enchiladas!

23 Aug

We are happy to present to you Seventeen’s Now You’re Cooking March 1979:

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The long-lost page requested by Michelle W. and found by… yes, Michelle W.! Gotta say, it is truly amazing how these pages are popping up. Thanks to Michelle (and her great friend) who shared this page.

Do you have a recipe page to share or to request? Check out the list over here.

And let us know in the comments below if you give this vegetarian enchilada dish a try!

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Marinated Red Onions

14 Aug

Marinated Red Onions
No Crumbs Left

Thinly slice a red onion and place in a non-reactive bowl.

Pour over a blended mixture of 3/4 cup extra virgin olive oil, 1 tbsp red wine vinegar and 1 tbsp dried oregano.

Cover with plastic wrap and let sit on the counter to marinate for a minimum of three hours.


Desperately seeking Seventeen recipe:

13 Aug

Now filed under FOUND!


UPDATE: Michelle W., is a rock star! Lo and behold, she has answered the call to track down and share the manicotti pages!


We have had some great recent success tracking down vintage 1980s Seventeen magazine Now You’re Cooking recipes! See requests and found recipe links here.