Archive | July, 2019

’80s Seventeen recipe, where are you?

31 Jul

UPDATE: Thank you Joyce for sharing your pages!

  • We’ve had a few requests for the May 1981 Seventeen Magazine recipe page, Now You’re Cooking: Enchilada Stack. This is way before our time but now we’re getting curious. Can anyone help share the recipe page? Or do you have any Now You’re Cooking pages recipe collectors are requesting here?


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Retro apres ski

30 Jul


apres 2

Seventeen January 1973 Navajo tacos

17 Jul






Seventeen bbq spare ribs

17 Jul
Lori L. is asking:
“Looking for 1975 – 1976 recipe for BBQ spare ribs – a little different from 1983 recipe.”

The timing of this request is great: was just looking at Seventeen ’80s grill recipes last night. Uncanny.

We do have this photocopy we snagged at the public library eons ago. The date is cut off but it would have to be after 1978, as Now You’re Cooking debuted that year. We suspect it’s from June 1979.

It’s a little hard to read but maybe this is what Lori is searching for?

Does anyone else have a 1980s Seventeen summer barbecue page to share?


Bon Ton pulled beef

12 Jul

Cut 6 lb roast in  half lengthwise

dry rub

elevate it with a grate in foil

cook an hour a pound at 350F


toss with Cattleboys bbq sauce (gluten free and local!)

Retro hilarity for the holidays

12 Jul

Legit I clipped this out of Seventeen magazine in 1985.


I had this one too but I can’t remember where it came from. Never tried!


Pollo Stefania

12 Jul

Another retro restaurant recipe clipped from a 1990s newspaper:

To die for’ Pollo Stefania requires monthly fix

If Italian food is your particular weakness, then you’ve probably long since discovered Chianti Cafe & Restaurant.

Pat Stokes wrote us to say that the Pollo Stefania is ”to die for.” Stokes can be found at Chianti’s ”at least once a month,” getting her fix of Pollo Stefania. ”I have to have my chicken and pears.”

And is Pollo Stefania, in fact, a dish to die for? ”It is,” confirms Barb Masterson, assistant manager at Chianti’s on 17th Avenue S.W. — the original Chianti’s location. In fact, the whole menu is exceptional, she says.

”We have been voted the #1 Italian restaurant in The Herald’s Readers’ Choice Awards for the last seven years — that says a lot about us.”

Daily specials go up on the chalkboard, and there’s something new to try every day of the week. ”Mondays and Tuesdays are our $5.95 Pasta Frenzy nights at all three locations,” says Masterson (there’s also a Chianti’s on Macleod Trail South, and a new location at Crowfoot Crescent N.W.). The best-seller for Pasta Frenzy is usually Fettuccine Supremo, an irresistible combination of smoked salmon and scallops in a curried cream sauce. ”At this location only we offer Saturday lunches from 11 a.m. to 4 p.m. at $5.95, as well.”

Some customers have become like family, says Masterson, always dropping in. ”We have such a loyal following with some people in here four times a week.” Not surprisingly, the staff is loyal to Chianti’s, too. Masterson has been on deck for eight years (after years as a regular customer herself), ”chef Quan has been here from Day One; our other chef, Yen, has probably been here for 11 or 12 years. The two of them are fabulous,” she says.

“Staff tend to stay because it’s such a great place to work,” says Masterson, and customers tend to come back time after time because it’s such a great place to eat.

The dining experience goes well beyond the impressive menu. ”Everybody seems to love coming here. People love the upbeat, busy atmosphere,” combined with the decor of a Euro bistro. “A lot of people come in here to people-watch. A lot of local celebrities eat here, they tell us this is their favourite restaurant.”

Pollo Stefania
Chianti Cafe & Restaurant

4 4 oz. chicken breasts, skinless and slightly tenderized

6 canned pears cut lengthwise and 3 tablespoons of pear juice

3 tablespoons crumbled gorgonzola cheese

2 teaspoons parmesan cheese

3 tablespoons curry powder

1 cup 32-per-cent cream

2 oz dry sherry

Salt and pepper to taste

Dust the chicken in flour, saute both sides with olive oil until meat is cooked (about 2 minutes).

Drain the oil and add the pears and 3 tablespoons of pear juice, then add the parmesan, gorgonzola, cream, curry and sherry. Stir for 3-4 minutes, or until sauce is well reduced, add salt and pepper to taste; serve with top sprinkled with parsley and with a side of spinach fettuccine in tomato sauce. Serves 4.