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. Just search “Seventeen” and you’ll find them here.

If you can help by sharing some pages, please do!


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

Especially an October 1983 page for Oktoberfest feast? Or October 1980 Turkey Normandy?

  • 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!”
  • Does anyone have the Glazed Corned Beef, Red Flannel Hash, Irish Coffee and Irish Soda Bread. From March 1983 issue.
  • Japanese Tempura shrimp and vegetable tempura, Japanese noodles, gingered ice cream and hot tea from May 1983 Now You’re Cooking.


136 Responses to “Vintage Seventeen recipe searchers”

  1. mandy griffin 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 at 5:46 pm #

      Found! Check post Feb. 14 2014.

  2. Lori 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 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. 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 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 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 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 at 8:51 pm #

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

      • SaucyCherie at 9:01 pm #

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

      • Drebbie at 10:57 pm #

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

      • Saucy Cherie at 1:45 am #

        Found the tourtière recipe! Check the new post!

      • Saucy Cherie at 1:33 am #

        IT’S A CHRISTMAS MIRACLE! We just found the Tourtiere recipe online!
        Originally posted by Calicogirl (

        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 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 at 3:28 am #

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

  4. Janice at 10:11 pm #

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

    • Saucy Cherie 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 at 10:45 pm #

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

  6. Antilope 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.


    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.

    • Michelle at 3:24 pm #

      Just sent photo of my copy to Cherie. Hopefully it’ll be up soon. I had to write mine out too, as it’s used quite often.

  7. Ashley 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 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.
      Saucy Cherie

  8. CCChristie 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 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:

      • Christine Stouffer 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 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!

  10. Angela 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 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.

      • Jill Chase at 10:20 pm #

        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!!

      • Saucy Cherie at 1:50 am #

        Hi Jill! Glad you found us. I thought I had posted the cookie cone but must have only emailed it. This is not a waffle cone, but a cookie cone so it may not be the 1980s Seventeen recipe you were searching for:

      • jillchase25 at 3:55 am #

        Wahoo!! It’s the right one. I knew as soon as I saw the article!! I am so excited!! Thank you so much!!

  11. Kathleen Gras 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 at 11:21 pm #

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

    • Mary Jayne Miller at 1:20 pm #

      Has anyone found this cookie recipe?

  13. Lisa 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 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:

    • Ruth Spence 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

      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 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 at 6:06 pm #

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

      • Monika R 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 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 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 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 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 at 7:58 pm #

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

  15. Shawn Winship 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 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 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 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 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 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:

      • Saucy Cherie at 9:26 pm #

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

    • Brenda at 10:41 pm #

      I’m thinking the pretzel recipe was from a summer 1976 issue? We loved that mustard dip but the recipe below doesn’t seem familiar.

  19. Janet Horton at 4:18 am #

    This might be the mustard dip..

    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
    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 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 at 7:24 pm #

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

  22. Julie at 12:01 am #

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

  23. Michelle 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 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 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: (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 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 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 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 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 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 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 at 1:16 am #

      Check our main page right now for the jambalaya recipe!

  31. FrontPageFaith 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!

    • Michelle W. at 8:12 pm #

      I loved that recipe too! Wish I still had it to share. Hopefully someone will share.

      • FrontPageFaith at 3:59 am #

        That was the first full meal I made, too… the Cornish Hens with wild rice stuffing. I would LOVE to find that recipe! I’ve thought about it, wishing I could make that recipe again. Fingers crossed that someone out there still has it!

  32. Sari 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 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 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 at 8:41 pm #

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

  35. Lori at 4:23 am #

    I’m so happy to have found this site! I’m looking for a recipe that would have been in Seventeen about 1978/79 for apple raisin stuffed pork chops. If anyone has this I would be most grateful.

  36. Lauren at 10:44 pm #

    What a great site and thread! I’ve been searching all over for a lasagna recipe that was in Seventeen magazine sometime in the 80s. I’m almost positive it was a Feb/Valentine’s Day issue, but can’t swear on it either. Think it used both beef and sausage in the recipe, but not completely sure. If anyone has ideas, would be so grateful!

    • Lauren at 1:55 am #

      Hi! Thanks for your reply! I wish I did, but am going strictly from memory. It’s a basic lasagna recipe, back when you still had to boil the noodles, but was always my favorite. I think it was a make it for your date/Valentine theme, but I can’t even remember any side dishes. I’ve been searching online, but haven’t been able to find anything. A lot of hits are for a more recent lasagna roll recipe, but not this specific one. Sorry, I know I’m not being very helpful, but if you have it, would so appreciate it!

      • Saucy Cherie at 2:23 am #

        Lauren, here you go: hoping Lasagna-a-go-go is the Seventeen recipe you’re after. Posted here:

  37. Kat at 12:12 am #

    I have been looking for the Christmas Wreath Stollen someone mentioned in a reply. I have located the citation for it (librarian here) but haven’t located a library with that issue yet. Maybe someone can check their Seventeen mag stash and see if they have the December 1973 issue. The title of the article is “Holiday twist: orange coffee braid.” It should be on pages 114-115.
    This was the very first bread I ever made, and I saved the pages from the magazine for a long time but I can’t locate them now. If they turn up, or if I can find a library that has this issue, I’ll definitely post here.

    • Tobi Tanzer at 4:01 am #

      Oh wow, I’m pretty sure this is the recipe I have been searching for!
      Now that I have a date and recipe name I will try my local libraries. Will post if I find it.
      It was the first time I made bread, too!

      • Kat at 6:10 pm #

        Here is the Orange Coffee Braid from Dec 1973 Seventeen. I can’t wait to make this again!!

        Holiday Twist
        Make our orange coffee braid and expect compliments! Use it as a festive centerpiece Christmas Eve, a delectable breakfast bread the next morning.
        Simple yeast dough’s the base; marzipan trim and a frosting spread add sweetness and spice

        Orange Coffee Braid

        ½ CUP SUGAR
        ½ CUP MILK
        ½ CUP WATER
        3 EGGS

        In a large bowl, thoroughly mix two cups of the flour, the sugar, salt and yeast. Combine milk, water and butter in a saucepan; place over low heat and stir until mixture is very warm to the touch but not hot (the butter does not need to melt completely). Gradually add this to flour mixture and beat with electric mixer at medium speed for two minutes, scraping bowl occasionally. Add two of the eggs and one more cup of flour; beat at high speed for two minutes. Remove mixer from bowl and with a spoon stir in orange rind and enough ‘ of remaining flour to make a soft dough (about one and one-half cups)- On a well floured board, pat dough out one inch thick and knead as fol­ lows (1 and 2): lift front half up and fold over the rear half. Press dough down with heels of hands; push away. Turn dough one-quarter turn around; repeat the whole fold-over-push-turn process until dough is smooth and elastic, about five to ten min­ utes. Use only as much of remaining flour as . needed to prevent dough’s sticking to board. Shape dough into a ball and place in an-oiled bowl, turning once to grease top. Cover bowl with
        a clean towel and put in warm place free from drafts. Let rise until doubled in bulk, about one hour. To test, poke two fingers one-half inch into dough an inch or two from the edge; quickly pull
        fingers out (3). If imprint remains, dough has risen
        enough; if holes fill in, let it rise longer. Punch
        dough down, knead a few times and let rise again until doubled, about forty-five minutes. Punch down once more, knead about a minute on lightly floured board until smooth and elastic again. Di­ vide into three equal pieces. Roll each piece into a strip twenty-eight inches long, using palms of hands and rolling back and forth on board or lightly floured tabletop (4). Join the strips at one end by pressing together and interlace them to form a braid (5)_ Shape braid into a ring on greased bak­ ing sheet, placing one end on top of the other and pressing overlapping ends to seal (6). Brush lightly with oif and put in warm place to rise until doubled in bulk (about thirty minutes). Bake at 375″F. for twenty minutes. While it bakes, beat remaining egg with one tablespoon water. When bread has baked for twenty minutes, brush lightly with egg mixture and bake five minutes more, brush again and bake until bread is golden brown and sounds hollow when tapped with fingers, about five min­ utes more. Remove from baking sheet and cool on wire rack. Decorate with marzipan leaves and berries (recipe below). ff you like, tie a ribbon bow at joined ends of braid. To serve: Cut in thin slices and spread with butter or the Marzipan Frosting.

        Marzipan Trim and Frosting


        To make trim: Break up half the almond paste in a small bowl. Work in corn syrup until smooth; then with your hand, work in one-half cup of confectioners’ sugar. Mixture will be stiff and smooth.
        Break off about one tablespoon and color it red; color the remainder green. Shape the red part into little round berries. Flatten the green part on a piece of plastic wrap and roll out until very thin with a rolling pin. With a small sharp knife, cut out leaves (7). This mixture dries quickly when ex­posed to air, so be sure to cover the portion not being used with plastic wrap until needed. To make frosting: In a small bowl, beat butter until soft; gradually beat in remaining confectioners’ sugar, then milk. Break up remaining almond paste and beat in a few pieces at a time till smooth. Stir in raisins, orange rind and spices. Serve with sliced bread as a frosting spread.

  38. Jackie at 12:41 pm #

    Looking for Stuffed Shells Casserole recipe. Had the recipe but lost it. Please help. Thank you!

    • Saucy Cherie at 3:57 pm #

      Hi Jackie. Any more details?

    • Tammy Ross at 11:27 pm #

      I have it. In fact I am making it for dinner tonight.
      1 package 12 oz jumbo shell
      1/2 lb Italian sweet sausage
      1 jar spaghetti sauce
      2 packages frozen spinach (10 oz each)
      2 eggs
      1 lb ricotta
      1/2 lb mozzarella cheese grated
      1 teaspoon onion salt
      1/4 teaspoon garlic powder
      1/3 teaspoon nutmeg
      2 tablespoon parmesan cheese.
      Cook shells and cool with water
      Brown ground sausage and add sauce
      Simmer for 15 minutes
      Place thawed spinach in Steiner and press out liquid
      Beat eggs, add spinach, ricotta, mozzarella and spices. Mix well.
      Preheat oven to 350
      Pour 1/2 cup of sauce on the bottom of 3qt casserole dish
      Stuff each shell with 2 tbsp of cheese mix and layer in pan. Pour remaining sauce over the top and sprinkle with parmesan cheese. Bake for 30 minutes

  39. Tammy Ross at 11:31 pm #

    I am looking for a spiral pasta tomatoes cold salad that had shredded zucchini in it. It was in 17 magazine’s now you are cooking late 70’s early 80’s. I love it and I have lost it.
    Thank you!

  40. Tammy Ross at 11:36 pm #

    Michelle was asking for the beef roulade from seventeen magazine. I have it.

    I have quite a few seventeen now you are cooking recipes

    • Saucy Cherie at 2:43 am #

      Thank you Tammy Ross! Welcome to the cult! lol So glad you found us. We’d love to help share any recipe pages you have for some posts. Are there any others you are searching for (besides the spiral pasta tomato salad with zucchini? We will ask around for it!

      • Tammy Ross at 8:07 pm #

        Currently just the pasta salad recipe, thank you

    • Joyce K Curry at 5:06 am #

      Do you have the Jambalaya recipe that appeared in the February 1982 issue. Saucy Cheri referred me to a Jambalaya recipe that was printed a few years later that is very close but not quite like the one from February ’82.

      • Tammy Ross at 8:08 pm #

        I do have it. I will get it to you tomorrow

      • Tammy Ross at 4:46 pm #

        I think I do. I will look this weekend

      • Joyce K Curry at 11:56 pm #

        That would be GREAT! It was a favorite of mine. One of the first things I ever fixed on my own.

      • Saucy Cherie at 5:10 pm #

        Thank you Tammy!

      • Saucy Cherie at 7:36 pm #

        Jambalaya recipe now posted:

  41. Stephanie at 4:40 pm #

    I have the 4 Monster Cookie recipes from August 1977 which still seem to be sought. How best to transmit them? I’m feeling old and don’t quite know how to do this.
    (1) Giant Two-Tone Cookie;
    (2) Giant Sandwich Cookie… which matches what someone found under another name
    (3) Chip and Nut Cookie and
    (4) Oatmeal/Raisin.

    • Saucy Cherie at 5:14 pm #

      Thank you! Just emailed you…

  42. Teresa Schafer at 1:38 am #

    Am looking forward a Raisin Log cookie recipe from Seventeen Magazine, probably early 1980’s…. anyone???!

  43. Kathy Champagne at 4:18 am #

    I’m so glad to have found this blog! I have been searching for years for a Chicken (or possibly turkey) Normandy recipe from Seventeen, likely in the fall in the early 1980s. Is there any chance one of you wonderful archivists can find it?

  44. Charity at 2:23 pm #

    Help! I am looking for a recipe for chili from a mid-late ’90’s issue of Seventeen. I’ve been making this for years from ‘memory’. I’d like to see how much has changed 😛


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