Vintage Seventeen recipe searchers

16 Oct

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.

If you can help, please do!

UPDATE: NEW REQUESTS

Do you have any fall, Thanksgiving, Christmas or New Year’s recipe pages? Share if you can!

  • From Brenda: I ran across your website while ISO a mid-1970’s Seventeen Magazine recipe for Short Ribs. I think they featured a teenage cook named “Barb” in it. Also, I recall there was an Easter Cake recipe in it so I’m thinking a March or April edition? It was the first time I had cooked dinner for my family and both recipes were outstanding. Any chance we can find both recipes? (BTW, I’m kicking myself for letting my mother throw out my copies of Seventeen!)
  • From Michelle: “I found Chicken Crepes Mornay on your site and was so exited! It was THE FIRST dinner I ever prepared and was fantastic!!! I’ve been trying to find the recipe for a stuffed rolled flank steak also featured in Seventeen sometime between 1978 and 1982 . Can anyone help?”
  • From Tobi: 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.”
  • Does anyone have the Glazed Corned Beef, Red Flannel Hash, Irish Coffee and Irish Soda Bread.

* FOUND! 1975 Christmas Bubble Tree Bread

* 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

* FOUND A Valentine’s Day recipe for Chicken Parmesan, Stuffed Mushrooms, and a Green Bean Vinaigrette

* FOUND! Tambi remembers a French Canadian Tortiere Pie with ground pork and celery leaves.

* FOUND Double Decker Pizza

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82 Responses to “Vintage Seventeen recipe searchers”

  1. mandy griffin October 28, 2011 at 10:12 am #

    I am looking for a recipe that a friend made for me on my seventeenth birthday way back in 1976. It was a peach melba ice cream pie with a lemon wafer crust (I think). It was so good. I want to make one for her on her birthday this year. The recipe was in the July or August Seventeen Magazine of 1976. Anybody?

    • SaucyCherie February 14, 2014 at 5:46 pm #

      Found! Check post Feb. 14 2014.

  2. Lori November 21, 2011 at 3:34 am #

    I have tons of the Seventeen “Now You’re Cooking” clippings! Would like to see some of the ones I missed. Anyone want to trade or share? I believe I have the one with Parmesan chicken, green beans and stuffed mushrooms that someone was looking for.

    • Saucy Cherie November 21, 2011 at 6:38 pm #

      Thanks Lori! Check your email, I just sent you a note. I think we may have a little project in the future! I keep meaning to scan and post the dozens of Seventeen recipes I have so others can enjoy. We must talk!

    • Kelly C. January 10, 2012 at 4:51 pm #

      That would me me! 🙂 I was the person looking for the long-lost Parm. chix, stuffed mushroom, and green bean recipe. I would GREATLY APPRECIATE it, if you were soo kind as to share it with me. I am soo excited!
      Thank you! Thank you! Thank you! 🙂 🙂 🙂

      I have searched for YEARS, upon years, for this recipe!

  3. Tambi Dalman December 16, 2011 at 9:47 pm #

    I am looking for a recipe for French Canadian Tortiere Pie that I used to make from a Seventeen Magazine recipe. It would have been the early eighties, anyone have it?

    • Saucy Cherie December 18, 2011 at 4:55 pm #

      Hi Tambi. That’s a blast from the past! I have never seen that page, but now I’m curious. Can you recall any other details, perhaps any of the ingredients or side dishes? That may help with searching!

      • Tambi Dalman December 19, 2011 at 1:14 am #

        I remember that it had 1 cup of celery leaves, canned tomatoes and ground pork, but the celery really sticks in my head. As well the top crust of the pastry had a circle cut out from the middle and it was decorated with pastry holly leaves (scored in the middle and placed with a trist so the leave stuck up off the top) and pastry rolled into small balls for the berries.

    • Jenna August 8, 2014 at 8:51 pm #

      Did you ever find this recipe? I am looking for it as well.

      • SaucyCherie August 8, 2014 at 9:01 pm #

        Sorry, no Jenna. Still searching. I will post if we find it!
        I am really curious!

      • Drebbie December 16, 2014 at 10:57 pm #

        Yes, Please find this pork pie recipe. Can’t find one exactly like it.

      • Saucy Cherie December 17, 2014 at 1:45 am #

        Found the tourtière recipe! Check the new post!

      • Saucy Cherie December 17, 2014 at 1:33 am #

        IT’S A CHRISTMAS MIRACLE! We just found the Tourtiere recipe online!
        Originally posted by Calicogirl (http://www.maryjanesfarm.org/snitz/topic.asp?TOPIC_ID=60842)

        Here is a tasty recipe that I like to make. Don’t laugh I got it from a Seventeen magazine ages ago (yes, when I was 17, so you know it’s old ;))

        Tourtiere (Canadian Meat Pie)

        Meat filling
        Pastry for double crust pie

        Meat Filling:

        2 Tbsp. Butter
        2 cups chopped Onion
        1 1/2 ground pork (or beef)
        1 can (1 lb.) whole Tomatoes
        1/2 cup chopped Celery Leaves
        1 Tbsp. minced Garlic
        1 tsp. Salt
        1/2 tsp. whole Thyme
        1/4 tsp each of ground Nutmeg, Mace, Cloves, and Black Pepper
        2 tsp.s cornstarch
        1 cube chicken bouillon, dissolved in 1/2 cup boiling water
        1/4 chopped parsley

        Meat filling:

        Melt butter in a large skillet over medium-high heat. Add chopped onion, and saute until soft and golden. Add ground pork, break it up with a fork. Cook until meat is brown and no trace of pink remains. Add tomatoes (breaking them up with a fork), celery leaves, garlic, salt, thyme, nutmeg, mace, cloves, and pepper.
        Reduce heat, and simmer uncovered for 30 minutes until most of the moisture has evaporated and the mixture is quite dry. Drain off any excess fat. Dissolve cornstarch in chicken bouillon mixture. Stir into meat mixture, then cook until mixture comes to a boil and thickens (about 2 minutes). Add parsley. Remove meat filling from heat and let it cool while you prepare the pastry crust.

        Roll out dough and place in pie dish, fill with meat filling. Place second crust on top, decorate if you like 🙂 Brush with an egg wash and place in a 425 degree oven for 15 minutes. reduce heat to 350 degrees and bake 40 minutes until crust is golden brown.

    • Tambi Dalman December 17, 2014 at 2:41 am #

      Thank You so much for finding the recipe, you will never know how much I appreciate it! You are fantastic Cherie❤️

      • Saucy Cherie December 17, 2014 at 3:28 am #

        So happy to help! Wish we had the photo but glad you described the pastry decoration. Merry Christmas!

  4. Janice March 10, 2012 at 10:11 pm #

    I have a copy of the Double Decker Pizza from Seventeen 1979. I can email it.

    • Saucy Cherie March 10, 2012 at 10:40 pm #

      Hi Janice! Wow, we would love a copy, and we’ll post it, too! You are too kind!
      Have you made it before, and was it a success?

  5. Danielle May 15, 2012 at 10:45 pm #

    I would love the chicken crepes with mornay sauce from Seventeen (late 70’s) if anyone has it!

  6. Antilope June 15, 2012 at 10:08 pm #

    Chicken Crepes Mornay from Seventeen Magazine 1978

    Terrific light supper thin crepes filled
    with chicken and mushrooms, then
    topped with a creamy sauce.

    If you like, you can use leftover
    turkey instead of chicken.

    Ingredients

    Basic crepe batter
    1 cup flour
    1/8 teaspoon salt
    3 eggs
    1 1/2 cups milk
    melted butter or peanut oil

    Chicken filling and Mornay sauce
    6 Tablespoons butter, divided
    1/4 pound mushrooms, chopped
    6 medium scallions, chopped
    2 Tablespoons chopped parsley
    2 cups shredded cooked chicken or turkey
    1 1/2 teaspoons salt, divided
    4 Tablespoons flour
    2 cups milk
    1/4 teaspoon pepper
    1/2 cup grated Swiss cheese
    1/3 cup grated Parmesan cheese
    3/4 cup light cream
    2 Tablespoons melted butter
    1/3 cup seasoned bread crumbs.

    1. Beat flour, salt, and eggs with an electric
    mixer, to form a thick paste. Slowly
    stir in milk; beat till smooth. Let stand at
    room temperature for one hour. (Batter
    can keep overnight in refrigerator.)

    2. Heat a 7-inch crepe pan or small skillet
    (one with sloping sides) over
    medium-high heat. Brush pan lightly with
    melted butter or oil, then pour in 2 tablespoons
    of batter. Quickly tilt and turn pan
    so batter covers bottom completely.

    3. Cook over medium heat for one minute
    (until top of crepe is dry, bottom is
    lightly browned). Then lift crepe with
    spatula; turn onto other side. Cook till
    second side is lightly browned.

    4. Slide crepe out of pan onto waxed
    paper. Repeat process, stacking the
    crepes between waxed paper. Makes
    18 crepes. Note: Crepes can be wrapped,
    then refrigerated or frozen for later use.

    5. Set aside 8 crepes for this recipe
    (freeze the rest for another time).
    Melt 2 tablespoons butter in a large skillet
    over medium heat. Add chopped mushrooms
    scallions, and parsley, and saute
    till tender. Mix in shredded chicken or
    turkey and 3/4 teaspoon salt. Set aside.

    6. Melt remaining 4 tablespoons butter
    in a saucepan over medium heat.
    Then stir in flour till completely smooth.
    The resulting mixture is called a roux.
    Note: Use a wire whisk for stirring, and
    make sure you get all the lumps out now,
    or there’ll be lumps in the finished sauce.

    7. Now, slowly pour milk into the roux.
    stirring rapidly so lumps won’t form.
    Then cook mixture over medium heat, stirring
    constantly, till it boils and thickens.
    Add remaining 3/4 teaspoon salt and pepper.
    Now you have a white, or bechamel,
    sauce. To make a Mornay sauce, just stir
    in grated Swiss and Parmesan cheeses,
    then heat till cheese is completely melted.

    8. Add one cup of Mornay sauce to
    chicken mixture, for flavor and to bind
    it together. Set aside. Then stir light cream
    into the remaining Mornay sauce (that’ll
    be for pouring on top of crepes later.)

    9. First, preheat oven to 350-F. Lay
    crepes out flat. Spoon 1/4 cup filling
    down the center of each crepe. Fold one
    side over, covering most of the filling,
    then other side (overlapping first fold),
    and place in an 8-by-11-inch baking dish.

    10. Pour Mornay sauce over crepes. Then
    mix melted butter and bread crumbs
    together, and sprinkle on top of sauce.
    Bake in 350-F. oven for 20 to 30
    minutes, till bubbly. Makes 4 servings.

    Source: Seventeen Magazine, November 1978 issue, pages 41 & 42.

  7. Ashley June 21, 2012 at 8:51 am #

    Oh my, this is exactly what I am looking for! There was a recipe from the 80’s (early?) that was for a fruit pie or fruit tart maybe even fruit pizza. It involved a sugar cookie crust I think and cream cheese that may or may mot have had almond extract added and fruit layered nicely around. It was one of the first “real” things I made by myself. My mother and I were just reminiscing about it. Please let me know if you can help. I have been boggling for past 2 hrs in the middle of the night. : )

    • Saucy Cherie June 21, 2012 at 3:59 pm #

      Hi Ashley, welcome to the cult 🙂
      Yes, I have the fruit pizza. I will post the scan tonight. The original Seventeen recipe called for store-bought sugar cookie dough, but I think I’ll skip that step!
      Glad you found us, and check back later for the post.
      Best,
      Saucy Cherie

  8. CCChristie December 4, 2012 at 5:32 am #

    I am obsessed with the Kraft recipe-ads that appeared about every other month in Seventeen during the 1960’s and 1970’s. I go to a local public library that has bound volumes of Seventeen and copy them on the color copier. They are usuallly a two-page spread. Some of the ads mention that Kraft was sending people a Party Recipe booklet. I contacted Kraft and they didn’t know anything about it. Have any of you seen it?

    • Saucy Cherie December 4, 2012 at 3:30 pm #

      Hi CCChristie, and welcome! I remember the ads, but the booklet escapes me. Was it the Kraft Festive Recipes booklet from 1979? Check here: http://recipecurio.com/vintage-kraft-festive-recipes-booklet/

      • Christine Stouffer October 12, 2013 at 8:55 pm #

        Hello Cherie,

        It was called “With It Recipes for Far Out Fun” by Kraft. They said to send a self-addressed stamped envelope and $1.00 to get it. This was with the two-page Kraft ad placements in Seventeen Magazine. I am still hoping to find one! Paper and thin, no doubt, but someone might hae it! I’ll check your link, though, Cherie. I’m at the public library now looking through the old bound Seventeen Magazines.
        Thanks. CCChristie

  9. Tobi T December 24, 2012 at 3:27 pm #

    Hi Cherie – Someone from Food52 pointed me in your direction. I am looking for a recipe from Seventeen magazine – was probably late 1970s or early 1980s. 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!

    • Saucy Cherie December 24, 2012 at 4:57 pm #

      Hi Tobi, thanks for finding us! I don’t have a copy of the wreath-shaped stollen, but I think I have seen it. I will look around and report back.

      • Tobi T December 24, 2012 at 6:50 pm #

        Thanks!

  10. Angela February 16, 2013 at 2:39 am #

    Wow! I’m so happy to find your page! I’ve been looking for a waffle ice cream cone recipe that I found in one of my issues of Seventeen in the mid-1980s. I made those cones so often that I knew the recipe by heart in high school. Unfortunately, I forgot how to make them and lost the recipe decades ago. Would greatly appreciate it if someone could provide the recipe, because I’d love to make them again, this time for my own teens. Thank you! I plan to try a few of the other recipes I’ve seen here.

    • Saucy Cherie February 19, 2013 at 5:13 pm #

      Hi Angela, glad you found us! Yes, I have the waffle cone recipe. I remember it looked very daunting and I never attempted it fearing failure. Glad you had such success with it!

      I will post later tonight.

  11. Kathleen Gras August 31, 2013 at 8:09 pm #

    Hi, I have been looking for a Seventeen mag recipe that was similar to meatloaf in ingredients but after cooking, you put something heavy to compress the loaf to a pate-type texture. This had to be from the late 70s. I also would love the chicken cordon bleu recipe, as I can remember making it. Where can I see that?

  12. mary jayne long September 25, 2013 at 11:21 pm #

    Hi I am looking for a electric skillet cookie recipe from the early 70’s

    • Mary Jayne Miller April 23, 2016 at 1:20 pm #

      Has anyone found this cookie recipe?

  13. Lisa October 24, 2013 at 3:04 pm #

    Back in the late ’70’s or very early ’80’s Seventeen published a recipe for Greek Pastitsio. This was the first dish I ever made my family and I lost it somewhere along the way with several moves, two marriage, and well you get the idea. I have tried other Pastitsio recipes, but none can compare to the Seventeen one. I’d love it if someone has it and could post it here 🙂

    • SaucyCherie October 24, 2013 at 11:06 pm #

      Hi Lisa, I haven’t found that one, and I’ve been searching for it, too. I reached out to a commentor on this posting at The Kitchn but never heard back: http://www.thekitchn.com/recipe-pastitsi-157950

    • Ruth Spence December 31, 2013 at 10:43 pm #

      Hi LIsa: I have it! This was the first dish I made for my family too! It took me forever to make and my family was getting a little impatient with me but it was well worth the wait. I misplaced the clipping a few years ago but thankfully my sister wrote it down and saved it. If I ever do find the clipping as it appeared in the magazine, I’ll post it here. I believe there was a recipe for egg and lemon soup and baklava which I never got a chance to try. Here it is

      Meat Sauce:
      2 tbsp vegetable oil
      2 medium onions chopped
      2 cloves garlic minced
      1 lb ground beef or lamb
      1 can (8 oz) tomato sauce
      2 tbsp tomato paste
      ½ tsp Cinnamon
      1 tsp Salt

      Pasta:
      1 lb ziti or elbow macaroni
      2 tbsp butter
      1 cup Parmesan or Romano cheese
      4 egg whites slightly beaten

      Béchamel Sauce:
      6 tbsp butter
      ¾ cup flour
      3 cups milk
      1 can (10 ¾ oz) chicken broth
      ¾ tsp salt
      1/8 tsp pepper
      4 egg yolks slightly beaten

      1. Heat oil in large skillet over medium-high heat. Add onion and garlic, sauté until golden. Add ground beef; brown. Drain off excess fat. Add tomato sauce, tomato paste, salt and cinnamon. Reduce heat, cover and simmer for 20 minutes.
      2. Meanwhile, cook macaroni as package directs. When it’s done, drain and toss with butter, ¾ cup of parmesan cheese and egg whites until the butter has melted.
      3. Preheat oven to 350°F. Spoon half of the macaroni mixture into a shallow 3 quart casserole dish or a lasagna pan, then spoon the meat mixture. Cover with the remaining macaroni mixture and set aside.
      4. Béchamel Sauce: In large saucepan, melt the butter over medium-high heat. Add flour and stir until completely blended and smooth, remove from heat. Gradually stir in milk and broth. Return to heat, cook and stir constantly until mixture thickens and comes to a boil. Stir in salt and pepper.
      5. To blend egg yolks into the hot béchamel sauce: First stir 1 cup of sauce into the egg yolks, then add the yolk mixture into the rest of the sauce.
      6. Pour sauce over top of the casserole. With a knife make a few holes into the casserole all the way down to the bottom of the baking dish to allow the sauce to reach the bottom layer. Sprinkle the top with remaining grated cheese. Bake at 350° for 45 minutes until brown and bubbly. Cool for about 10 minutes. Cut into squares. Makes 6-8 servings.

      • SaucyCherie January 1, 2014 at 1:36 am #

        Yay, Ruth! Thanks for sharing this! I think there will be a lot of very happy Seventeen recipe searchers. Happy New Year!

      • Lisa January 1, 2014 at 6:06 pm #

        Thank you SOOOO much!!! I will be making this again really soon!!!

      • Monika R January 1, 2014 at 11:15 pm #

        I am so happy you guys found the pastitsio recipe. It is one of my all time favorites, and every time I make it, everyone loves it. I recently lost all my recipes (also due to a move), so I am thrilled to see it here. Thanks!!

      • Ro Rodrigues December 30, 2014 at 2:29 am #

        Oh sooo very glad I found this site and you have THIS recipe. I’ve been longing for it for years! I have 2-3 years of Now Your Cooking recipes from Seventeen that I tore out and saved in a binder. I will have to find and post as many as I can, ( binder is packed in box, I have moved 2x in last 3 years) It will be my New Years resolution to find it!
        Ro Rodrigues

      • Saucy Cherie January 1, 2015 at 5:23 pm #

        So happy you found us, Ro Rodrigues! Yes please, we would love to see your recipe pages! Good luck in your search!

      • Laini Giles June 3, 2016 at 1:39 am #

        OMG!!! Ruth, BLESS you! I’ve been trying to find this recipe for over 30 years! I used to make this constantly, and the magazine ended up getting misplaced. SO excited to make this again! Google search wins again…

  14. gingilla January 12, 2014 at 5:19 pm #

    I have the recipe for the London broil with broiled tomatoes if you are still looking for it. The magazine page is long gone I think, but I’ve had these two recipes in my collection since 1978 when I was an 8th grader and made the recipe for my parents. The recipe holds a special place in my heart.

    • SaucyCherie January 12, 2014 at 7:58 pm #

      Thanks! We’d love to share the London broil recipes!

  15. Shawn Winship January 12, 2014 at 7:50 pm #

    Just searched for old Seventeen Magazine “Now Your Cooking” menus and found this page. I have several in my cookbook I can share if needed. I learned to cook with these many years ago but just made the Bistro Beef Stew yesterday. I hope to find Morelos issues to share with my daughters.

    • SaucyCherie January 12, 2014 at 7:57 pm #

      Shawn, so glad you found us! Welcome to the cult! Would love to know which recipe pages you have and which are your favourites!

  16. Tammi Pittaro July 27, 2014 at 3:39 am #

    I am looking for a recipe that was in Seventeen Magazine in the late 60s for a drop cookie. It was kind of a mix between Australian Anzac cookies and lace cookies that spread from the late 60s, and I remember that it contained corn syrup, oats and nuts. Can you please help? They were delicious!

  17. Carolyn August 9, 2014 at 10:54 pm #

    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!

  18. Doreen September 4, 2014 at 12:17 am #

    I am seeking a homemade soft pretzel and mustard dip/spread that was in a Seventeen Magazine between 1978 and 1982. I made both recipes for my mom when I was still yound and living at home and she loved them. She still mentions the mustard spread/dip and I would love to surprise her with it. Would be very appreciative if someone could assist me in finding the recipe. Thanks!

    • SaucyCherie September 4, 2014 at 1:38 pm #

      Hi Doreen. Hope our readers can help you. I don’t have that recipe page. But I just reached out to someone with a similar dough recipe (no dip included). I’ll keep trying!
      In the meantime, check out this blogger’s Seventeen pretzel recipe: http://www.graciousrain.com/2009/06/18/soft-pretzels/

      • Saucy Cherie September 29, 2014 at 9:26 pm #

        Ack! We would love to find an 1980s Seventeen magazine recipe for anything Oktoberfest! Anyone? Anyone??

  19. Janet Horton December 20, 2014 at 4:18 am #

    This might be the mustard dip..

    Ingredients
    1/4 Cup Dry mustard
    2 Tbsp White vinigar
    1 Tbsp Water
    1/4 Cup White sugar
    1 Egg yol
    1 8 oz cream cheese
    Directions
    Combine dry mustard, vinegar, and water in a small saucepan.
    Add sugar and egg yolk, stir with a whisk over medium heat until mixture thickens, cool.

    Whip cream cheese with an electric beater. Add mustard mixture, beat until smooth.

    Serve with pretzels

  20. Cinda February 26, 2015 at 7:26 pm #

    I am looking for a Chicken Caccitore recipe that was featured with a parmesan spaghetti recipe somewhere from the late 70s. Hope someone can help!

  21. Deanna April 20, 2015 at 7:24 pm #

    Hi does anyone have any of Seventeen’s Spa day pages?? L.P.

  22. Julie May 19, 2015 at 12:01 am #

    I’m looking for a bacon breakfast cookie from the 1970’s. Can anybody help me?

  23. Michelle June 13, 2015 at 8:14 pm #

    Searching for vintage seventeen mag recipe for a vegetarian Mexican casserole recipe. Ingredients included corn tortillas, cottage cheese & green chile, canned tomatoes and kidney beans and corn. Sounds weird, I know, but it was delicious. It was the 1st recipe I ever made for my family who requested it many times. Unfortunately, I lost the recipe years ago. Any help in locating it would be fantastic.

  24. Kirsten Larsen July 24, 2015 at 9:50 pm #

    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!

  25. Brenda October 1, 2015 at 1:33 am #

    @Michelle: I don’t know if this recipe was ever printed in Seventeen magazine or not, but it is one of my best “Go-to” classic company dinner recipes. I found it again here: https://news.google.com/newspapers?id=lWssAAAAIBAJ&sjid=qfoDAAAAIBAJ&pg=7027%2C822143. (Interestingly, the newspaper article is dated May 3, 1978.) It is Jacques Pepin’s Stuffed Flank Steak. I’ve made it many times and it has always gotten rave reviews. Perhaps it will do until the actual Seventeen magazine recipe can be found.

  26. Karin Fruscio June 30, 2016 at 1:21 pm #

    Hello there! I am a Swedish ”girl” living in Italy. When I was almost into my teens my aunt sent me a couple of Seventeen magazines. In one of them was a delicious recipe for a sort a pecan-coconut-bars with a basix layer of brown sugar, butter and flour, and a top layer of nuts+coconuts+eggs+brown sugar etc. Unfortunately the recipe has gone missing and I really miss those yummy bars. Is there anyone out there that has that recipe and could share it with me?? Id’d be ever so greatful!! (I think the issue had an article with the then super famous Phoebe Cates or Coates). Kindly, Karin

    • Saucy Cherie June 30, 2016 at 10:29 pm #

      Hi Karin, thanks for the request. We will have a look. The recipe sounds like a butter pecan chew but we will try to find the Seventeen version.
      Can anyone help?

  27. Laurie Ann Laqualia September 19, 2016 at 12:20 am #

    Hi…I’m looking for a Beef Roulade Recipe featured in Seventeen Magazine most likely during the early 1980’s. It was a great recipe and I would love to get a copy of the recipe again! I was very excited to see the Seafood Chowder recipe which was a family favorite. I still make that recipe today! Seventeen Magazine really had some wonderful recipes which helped to spark my lifelong love of cooking. Thank you for any help you can offer!

  28. Laura September 20, 2016 at 9:36 pm #

    I have scans of two Now You’re Cooking articles: “A St. Patrick’s Day Feast” (Mar 1985) and “A Wonderful Day for a Picnic” (mid 80’s). If you would like me to share, let me know how to send them to you.

  29. Karen ferraina September 28, 2016 at 10:51 am #

    I am looking for 2 recipes. Greek Casserole and giant stuffed cheeseburger. I made them while I was in high school and I graduated 1982. Does anyone have these recipes from Now You’re Cooking?

  30. Joyce K Curry February 2, 2017 at 11:01 pm #

    I’ve been looking for the February 1982 recipe for Chicken, Sausage, and Ham Jambalaya. I cooked that dish for years but lost the recipe in a move. I then went to the library in the mid to late 80’s and made a copy, which I also lost in a subsequent move. I’ve done a pretty good job of recreating it over the years, but I would love to have another copy of the original.

    • Saucy Cherie February 3, 2017 at 1:16 am #

      Check our main page right now for the jambalaya recipe!

  31. FrontPageFaith May 13, 2017 at 10:26 pm #

    Love this clearing house of Seventeen Now You’re Cooking Recipes!!! I made many of these as a teenager in the 80’s. I am looking for Cornish Hen recipe – honey glazed stuffed with wild rice. Anybody? It was one of the first whole meals I made for my family in high school, and I’d love to make it again. Have thought of it many times, but can’t find the recipe anywhere. Please help!

  32. Sari May 19, 2017 at 2:44 am #

    I had a recipe for Chicken Piccata from now you’re cooking. I think it may have been from 1979 or 1980. I had the pages folded up and stored in my recipe box. I just took it out and it’s got holes in it where the list of ingredients is. I loved this recipe I made it many times over the years but hadn’t made it in a while so I don’t remember the amounts of all the ingredients. Would anyone happen to have that recipe? I would love to try making it again. I searched chicken piccata recipes online but nothing matches the one from “now you’re cooking”

  33. Bee July 3, 2017 at 5:15 pm #

    As a teenager, I loved baking bread. A favorite recipe from Seventeen was a stuffed loaf that took time to prepare but was wonderfully hearty on a winter day. Everything from the bread to the stuffing (rice, meat, eggs as I recall) to the gravy was handmade. It looked lovely, too with a lattice top. But alas, the recipe has long been lost. Since I graduated in 1980, it must’ve been from the late 70’s. I don’t suppose anyone out there also loved/remembers this recipe?

  34. Heather D September 17, 2017 at 8:40 pm #

    I have been using a Seventeen recipe that I think was called “Sybil’s pumpkin bread” for ages…until I lost it during a move. Does anyone have that?

    • Heather D September 17, 2017 at 8:41 pm #

      Sorry, should have mentioned that I think it was probably something like mid to late ’80s. Possibly very early 90s.

Trackbacks/Pingbacks

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