Archive | March, 2012
Link 17 Mar


The November 1969 issue of Seventeen Magazine lauds fun at a fondue suggesting melted Swiss cheese and apple juice with caraway meat ball and apple crescent dunkers for the youngsters. We have been scouring for the recipe online, but have only discovered a similar one, posted at bottom.

From The Seventeen Cookbook:
“When you hear people speak of Swiss fondue, what they mean is something like the recipe below. It’s great fun around holiday time and after any winter sport. Play it like a game — anyone who drops his cube of bread into the fondue pays a forfeit (does the dishes, manages the hi-fi or what have you).

If you wish you can fix part of this recipe in advance, to be ready for instant dramatics. Toss the grated cheese with flour and nutmeg, cover it and tuck it in the refrigerator. Cut up the bread, wrap it in an uptight wrapping. Set the fondue table with a chafing dish or an electric skillet in the middle.”

The Seventeen Cookbook

1 1/2 lbs swiss cheese, grated
1/4 cup flour
1/4 tsp nutmeg
2 loaves of French bread, cut into cubes (or four loaves of brown-and-serve size)
4 cups canned chicken broth
1 1/2 tsp. vinegar
1/2 tsp Worchestershire sauce
1 tsp. Angostura bitters.


Seventeen Magazine, February 1994
1 clove garlic, halved
1 cup chicken broth
1 Tsp lemon juice
2 cup gruyere cheese, grated
2 cup cheddar cheese, grated
2 Tsp cornstarch
1 dash white pepper
1 pinch nutmeg, grated
1/2 loaf of favorite bread
2 apples, sliced

Rub inside of fondue pot with cut garlic clove. Place pot on stove, pour in chicken broth and lemon juice, and cook over medium heat until bubbly. Turn heat to low, and gradually stir in cheeses with a wooden spoon.

Blend in cornstarch, and continue to cook, stirring constantly. In about 2-3 minutes, mixture ahould be thick and smooth (do not allow fondue to boil.) Season with salt and pepper and nutmeg.

Place fondue pot on its stand at the table, without the burner. Serve with bread cubes and apple slices.
Caraway Pork Meatballs
1 lb. ground pork
1 tablespoon caraway seed, ground
1/3 cup finely diced red onion
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon black pepper
1 teaspoon salt
1 beaten egg
1 sleeve unsalted saltine crackers
1/4-1/2 cup milk
Fresh dill for garnish

In a large bowl, add all of the ingredients except for the crackers, milk and dill.

Using a strong spoon, mix everything together until fully combined.
Crush crackers and stir in. The meat mixture will be thick, so add 1/4 – 1/2 cup of milk to loosen.
Form into balls.

Bake in a 375F (190C) oven for 25-35 minutes.

Makes about 2 dozen 1 1/2-inch meatballs

2 Tbsp. olive oil
3 slices fresh white bread, roughly torn
1/2 cup beef broth
1/2 cup heavy cream
2 Tbsp. unsalted butter
1 onion, finely diced
2 Tbsp. chopped fresh parsley
1/4 tsp. ground allspice
1/4 tsp. dry mustard powder
2 Tbsp. all-purpose flour
1 lb. 80% lean ground beef
1 lb. ground pork shoulder
2 tsp. salt
1/2 tsp. freshly ground black pepper
2 large eggs

1. Preheat oven to 450°F. Drizzle olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside

2. Place the torn bread, beef broth, and cream in a bowl and let soak for 5 minutes.

3. Melt the butter in a frying pan over medium-high heat. Add the onions and cook, stirring frequently, until transparent, 6-8 minutes. Add the parsley, allspice, mustard powder, and flour and stir to incorporate. Pour the contents of the pan into the bowl with the bread mixture and stir until well mixed. Set aside to cool.

4. Combine the cooled onion and bread mixture with the ground beef, ground pork, salt, pepper, and eggs in a large mixing bowl and mix by hand until thoroughly incorporated.

5. Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching on another.

6. Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.

7. Allow the meatballs to cool for 5 minutes in the baking dish before serving.

Serve with a favorite cream sauce over egg noodles, or with mashed potatoes. (The Meatball Shop Cookbook also recommends their mushroom gravy.)


Double Decker Pizza

11 Mar

Thanks a million to Janice and Sharon for this obviously well-loved and highly sought after 1979 Seventeen magazine gem:

seventeen pizza

pizza recipe

Does it look familiar? If you are a child of the 1980s, you will remember Pizza Hut’s priazzo:t300-priazzo main
The two-layered 1 1/4-inch high pizza pie looked like deep-dish and combined elements of pizza, quiche and lasagne. It was topped with a second layer of tomato sauce and melted cheese. Varieties included Milano, a blend of Italian sausage, pepperoni, beef, pork, bacon, mozzarella and cheddar cheese; Florentine, quiche-like with ricotta as one of five cheeses and ham and spinach; and Roma, stuffed with pepperoni, mushrooms, Italian

sausage, pork, onions, mozzarella and cheddar cheese. Online voices say the standard cheese mix was cheddar, mozzarella and jack.  The Napoli featured mozzarella, cheddar, romano and parmesan.

We did attempt a ghetto 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.

Online commentors claiming to have worked for the Wichita-based chain claim: the dough for Priazzo was more like a pie type that did not get the air in it like the other pizzas; that the top dough was a different recipe from the bottom; “The dough contained cornmeal, more oil, and the consistency was more like pie crust than pizza crust when cooked.” and others: “Perforation is key to making thin crust not bubble.  Simply poke holes with fork all over the surface of dough after its on pan.  At work they had a roller with spikes on it.  For second layer of dough you will have to do this on counter first.” And rather than sourcing a metal heat sink, many say it makes sense to cook the pie longer at a lower temperature. And, maybe baking before adding top layer of sauce and cheese to let the crust set up a bit?

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?


French Onion Soup

10 Mar

A lil March madness for all you vintage Seventeen magazine recipe fans:
march onion soup

march onion soup 2

Party Like It’s 1964

7 Mar

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

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 egg
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 egg
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.