We are happy to present to you Seventeen’s Now You’re Cooking March 1979:
The long-lost page requested by Michelle W. and found by… yes, Michelle W.! Gotta say, it is truly amazing how these pages are popping up. Thanks to Michelle (and her great friend) who shared this page.
Do you have a recipe page to share or to request? Check out the list over here.
And let us know in the comments below if you give this vegetarian enchilada dish a try!
Marinated Red Onions
No Crumbs Left
Thinly slice a red onion and place in a non-reactive bowl.
Pour over a blended mixture of 3/4 cup extra virgin olive oil, 1 tbsp red wine vinegar and 1 tbsp dried oregano.
Cover with plastic wrap and let sit on the counter to marinate for a minimum of three hours.
Now filed under FOUND!
UPDATE: Michelle W., is a rock star! Lo and behold, she has answered the call to track down and share the manicotti pages!
We have had some great recent success tracking down vintage 1980s Seventeen magazine Now You’re Cooking recipes! See requests and found recipe links here.
A huge thank you to Jill for her kindness in sharing this London Broil recipe page from Seventeen. And thanks to her Mom who located this treasure for her!
Fun to compare a dark and fuzzy photocopy from another Seventeen London Broil recipe we captured from a library bound copy back in the day (at bottom).
More requests are here for anyone who can help!
cookbookcherie.wordpress.com
cookbookcherie.wordpress.com
cookbookcherie.wordpress.com
Not sure what year this other Seventeen London Broil recipe is from. I don’t know which is more horrifying: the thought bubbles (Him: I can tell she’s impressed with my first stab at chef-ing. I hope she likes her London broil rare. Her: This is a such a rare treat I don’t have the heart to tell him I like my meat well done) or the recipe’s call for canned potato sticks!
cookbookcherie.wordpress.com
Thanks Trena P for this Chicken Piccata recipe page from Seventeen’s Now You’re Cooking November 1979.
Do you have a page you’re searching for or one you’d like to share? Check requests here.
CHICKEN PICCATA
4 boned and skinned chicken breast halves
2 Tbsp flour
1 Tbsp butter
1 Tbsp vegetable oil
salt and pepper, to taste
1 cube or 2 Tbs chicken bouillon
1/4 cup boiling water
2-4 Tbsp fresh lemon juice
1 Tbsp butter
4 lemon slices (optional)
Pound chicken breasts between 2 pieces of plastic wrap until thin. In large skillet, melt butter and oil over medium heat. Dip chicken in flour and add to pan, 2 at a time, and saute until golden. Season with salt and pepper and keep warm in oven.
Dissolve bouillon in boiling water and add to pan with lemon juice. Cook, stirring constantly, until pan is deglazed. Add butter and stir until melted
Return chicken to pan and turn to cover with the sauce. Serve with rice to soak up all the good sauce.
Well thank you Michelle W! Folks, here is her beloved Now You’re Cooking page from May 1978.
In return, can anyone help her find a recipe she is seeking?
“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.”
And now, back to the vintage Seventeen Now You’re Cooking page:
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STUFFED SHELL CASSEROLE
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, drain and rinse in cold water. Set aside.
Brown crumbled sausage over medium heat, stirring frequently. Drain fat. Add sauce and cover pan, reduce heat and simmer for 15 minutes.
Make filling: drain spinach and squeeze out excess water. Add slightly beaten eggs, ricotta, mozzarella cheese and spices. Mix.
Preheat oven to 350. Put 1/2 cup of sauce on the bottom of 3qt casserole dish
Stuff each shell with 2 rounded tbsp of cheese mix and layer in pan. Pour remaining sauce over shells and sprinkle with parmesan cheese. Bake for 30 minutes
Thanks to Tammy R, we present Seventeen’s December 1981 Now You’re Cooking:
Are you searching for a 1980s Seventeen recipe? Or do you have one to share? Check out this list of what people are searching for.
Saucy Cherie 