Archive | August, 2019

Seventeen’s Monster Cookies

30 Aug

Just in time for the back-to-school crowd. Circa 1977, that is.

Do you remember baking these giant cookies from Seventeen’s August 1977 back-to-school issue? They are before our time. But thankfully for all of us, the recipes were saved by Stephanie. Applause, people. Stephanie, you are the greatest for sharing!

These pages predate Now You’re Cooking, which debuted in 1978. But giant oreo cookie requests have been floating around online for years. We are lucky Stephanie happened upon our Seventeen retro recipe request page and for offering to share these treasured pages. (Share a request or mention a page you can share!)

We can’t resist sharing our August 1986 page for an enormous monster cookie ice cream sandwich and browniewich (scroll to bottom). Both untried. But recipes hoarded. Maybe this weekend!

It’s rather charming to realize how many readers are sharing sweet memories of baking cookies, brownies or cakes for friends and family after being inspired by a Seventeen recipe page from teenhood. Too adorable.

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Are we going to talk about the man ring?

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Stephanie also kindly typed the recipes for you, lest you strain your non-teenaged eyes:

GIANT CHOCOLATE SANDWICH COOKIE

1  (6 oz) package semisweet chocolate morsels

1 3/4 cups flour

2 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

2/3 cup shortening

2/3 cup sugar, divided

1 egg

1/4 cup light corn syrup

FOR THE FILLING:

4 Tbsp butter, softened

1/4 tsp peppermint extract

2 cups confectioner’s sugar

2 to 3 Tbsp milk

Preheat oven to 350.

Melt chocolate morsels in a double broiler; set aside.

Combine flour, soda, cinnamon and salt in small bowl.

In a large bowl, combine shortening, 1/2 cup sugar and egg. Beat until creamy. Mix in corn syrup and melted chocolate. Gradually blend in flour mixture. When thoroughly mixed, divide dough into four equal portions; shape into balls. Roll each ball in remaining sugar. Place two at a time on a large, lightly greased cookie sheet, leaving 3 inches of space all around each ball. Bake 25 minutes. Cool on wire rack

Meanwhile, make filling: Cream butter with extract. Gradually add confectioner’s sugar, beating thoroughly after each addition. Stir in milk; beat until filling is of spreading consistency. Spread on flat side of two cookies; press remaining two cookies, flat side down, on top. Makes two giant “sandwiches.”

 

CHIP AND NUT COOKIE

2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

3/4 cup sugar

3/4 cup firmly packed light brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (12 ounce package) semi sweet chocolate morsels

1 cup chopped nuts

Preheat oven to 375.

Combine flour, baking soda and salt in a bowl; set aside.

In another bowl, beat together butter, sugar, brown sugar, and vanilla until creamy. Beat in eggs. Gradually blend in flour mixture. Stir in chocolate morsels and nuts.

Measure out 3/4 cup of dough; place in the center of a greased cookie sheet. Pat out to a 7-inch circle with palm. Bake about 13 minutes, or until light brown.

Carefully remove cookie to wire rack; cool. Repeat with remaining dough.

Makes six cookies.

Make a quick version with one 10-ounce package of chocolate chip cookie mix, following package directions; add 1/2 cup chopped nuts. Using 3/4 cup dough per cookie, spread out on cookie sheet; bake as above. Makes two giant cookies.

 

And now, a giant cookie from our August 1986 collection:
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Seventeen’s Cheese Enchiladas!

23 Aug

We are happy to present to you Seventeen’s Now You’re Cooking March 1979:

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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!

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Marinated Red Onions

14 Aug

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.

 

Desperately seeking Seventeen recipe:

13 Aug

Now filed under FOUND!

cookbookcherie

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.

Cookbookcherie

 

Seventeen’s London Broil

11 Aug

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!

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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!

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Seventeen’s Chicken Piccata

7 Aug

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.

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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.

 

Seventeen’s Stuffed Shell Casserole

6 Aug

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