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.

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