Search results for 'recipe searchers'

Vintage Seventeen recipe searchers

16 Oct

Lonely, old, unanswered requests for lost Seventeen magazine recipes tug at our heartstrings. We know the feeling…

For the past few years, when we obsess google looking for 1980s-era clippings, we keep stumbling across old forums with pleas for the same recipes.

Lots of google searches for old Seventeen magazine recipes are popping up here.

We have dozens of their “Now You’re Cooking” recipe clippings perfectly preserved and we’re happy to share.

If you can help, please do!


Do you have any fall, Thanksgiving, Christmas or New Year’s recipe pages? Share if you can!

  • From Brenda: I ran across your website while ISO a mid-1970’s Seventeen Magazine recipe for Short Ribs. I think they featured a teenage cook named “Barb” in it. Also, I recall there was an Easter Cake recipe in it so I’m thinking a March or April edition? It was the first time I had cooked dinner for my family and both recipes were outstanding. Any chance we can find both recipes? (BTW, I’m kicking myself for letting my mother throw out my copies of Seventeen!)
  • From Michelle: “I found Chicken Crepes Mornay on your site and was so exited! It was THE FIRST dinner I ever prepared and was fantastic!!! I’ve been trying to find the recipe for a stuffed rolled flank steak also featured in Seventeen sometime between 1978 and 1982 . Can anyone help?”
  • From Tobi: wreath-shaped stollen – although I’m not sure it was technically a stollen. I remember lots of different kinds of dried and candied fruit, rolled up in a pastry dough, shaped into a wreath, and then we added leaves and berries shaped out of dough to the top. It was beautiful and delicious.”
  • Does anyone have the Glazed Corned Beef, Red Flannel Hash, Irish Coffee and Irish Soda Bread.

* FOUND! 1975 Christmas Bubble Tree Bread

* FOUND! (posted below, thanks Antilope!) Danielle is hunting for a two-page recipe for Chicken Crepes Mornay from the November 1978. Here’s a fun account of a writer’s attempt to recreate the same Seventeen recipe.

* FOUND!  Mandy is searching for a peach melba ice cream pie with a lemon wafer crust.

* FOUND! (see comments section) Greek-style casserole, with a bechamel sauce and ground lamb that she got in 1982 or ‘83 from Seventeen magazine.

* FOUND! Chicken Cordon Bleu

* FOUND A Valentine’s Day recipe for Chicken Parmesan, Stuffed Mushrooms, and a Green Bean Vinaigrette

* FOUND! Tambi remembers a French Canadian Tortiere Pie with ground pork and celery leaves.

* FOUND Double Decker Pizza

Vintage Seventeen recipes

27 Nov

Attention Seveteen magazine recipe searchers: big things are happening. We are getting ready to post some of our 1980s pages, in all their big haired, scrunchy wearing glory.

We’ve already been gifted (many thanks!) with a long-sought after page from February 1987:

One From the Heart: chicken parmesan, sausage-stuffed mushrooms, green beans vinaigrette, Italian bread and sweetheart ice cream dessert.

4 pieces skinned, boned and split chicken breasts (about 1 pound)
3/4 cup plain bread crumbs
3/4 tsp dry basil
1/4 tsp dry oregano
1/4 tsp salt
1/4 tsp pepper
1 egg, lightly beaten
olive oil
1 1/2 cups spaghetti sauce, divided
1/2 package (8 oz) mozzarella cheese, thinly sliced
3 tbsp grated Parmesan cheese

1. Spread a chicken cutlet out flat between two pieces of waxed paper. Using a mallet or rolling pin, pound cutlet until it’s 1/4 inch thick. Do the same with the remaining cutlets.
2. In a shallow bowl, combine bread crumbs, basil, oregano, salt and pepper. Place beaten egg in another shallow bowl.
Dip each cultlet in beaten egg, turning to coat lightly, set aside.
3. In a large skillet, heat 3 tablespoons olive oil. Add cultlets and cook over medium heat for 3 to 4 minutes on each side, until golden. Add more oil, one tablespoon at a time, as needed.
Remove from skillet, and set aside.
Preheat ove to 350 F. Pour 1 cup spaghetti sauce into the bottom of a baking dish. Arrange cutlets in dish one layer deep. Pour remaining spaghetti sauce over cutlets. Top with mozzarella slices, and sprinkle on parmesan cheese. Bake for 20 minutes. Serves two.

Seventeen magazine Bubble Bread Tree!

10 Nov

saucy cherie seventeen magazine recipes

An early Christmas present has arrived, courtesy of Brenda. A long lost Seventeen recipe page for Christmas tree-shaped sweet buns!

We’ve seen a request for this recipe (other Seventeen holiday breads here), which is from a December 1975 issue. Before our time, but perfect for Brenda! She writes:

“Since I’ve found your blog, I’ve been searching out Seventeen Magazine issues on EBay and other places. This is the first issue that I actually purchased (it was the cheapest I could find) and it came today. Imagine how surprised I was that it had a recipe in it that someone on your site had been looking for. I was thrilled to be a part of it and share. You’re right, this would be perfect for the upcoming holidays.”

If you have any ’70s or ’80s Seventeen magazine recipe pages stashed away, please send them our way. We are happy to post and share with our growing legion of fellow retro recipe hoarders! 🙂

Brenda was kind enough to scan and send the rest of the issue’s pages for fellow Seventeen recipe searchers. Enjoy!


Looking for more 1980s Seventeen magazine recipe pages? Click here.

The birth of Now You’re Cooking

19 Aug

We are quite astonished that our wee recipe blog has attracted so many 1980s Seventeen Magazine recipe searchers.

We love that our most popular post, Vintage Recipe Searchers, continues generating public requests and creating a community of retro recipe sharers.

So we are keen to share another fun discovery we made while idly googling for lost recipes: Now You’re Cooking first appeared in the February 1978 issue! We have yet to find the page (that was more than a few years before we started reading).

“Now You’re Cooking! How to fix a great dinner: a new show and tell feature.”

If you have a copy, please share a scan with us!


25 Jan

Lauren writes:

“What a great site and thread! I’ve been searching all over for a lasagna recipe that was in Seventeen magazine sometime in the 80s. I’m almost positive it was a Feb/Valentine’s Day issue, but can’t swear on it either. Think it used both beef and sausage in the recipe, but not completely sure. If anyone has ideas, would be so grateful!”

Hope this is the one! Not sure of the date on this one. But given the LPs tucked under our gal’s arm, we can safely guess 1984! lol

Let us know if you try it or if you’ve found another 1980s Seventeen recipe page!


Scan 3

Seventeen’s chicken cordon bleu

29 Mar

Hearty thanks to Linda and Sharon who shared these sought after pages. They are among the most requested vintage Seventeen mag Now You’re Cooking pages of yore.

Chicken Cordon Bleu_Seventeen magazine (1)

View recipe here:chicken 1

Chicken Cordon Bleu recipe_Seventeen magazine.jpg


View here: chicken 2

French Canadian Meat Pie

17 Dec

It’s a Christmas miracle!

We found the long sought after Tourtiere (Canadian Meat Pie).

On this EXACT day in 2011, Tambi asked:
“I am looking for a recipe for French Canadian Tortiere Pie that I used to make from a Seventeen Magazine recipe. It would have been the early eighties, anyone have it? I remember that it had 1 cup of celery leaves, canned tomatoes and ground pork, but the celery really sticks in my head. As well the top crust of the pastry had a circle cut out from the middle and it was decorated with pastry holly leaves (scored in the middle and placed with a trist so the leave stuck up off the top) and pastry rolled into small balls for the berries.”

A random google search today led us here.

“posted by Calicogirl. Here is a tasty recipe that I like to make. Don’t laugh I got it from a Seventeen magazine ages ago (yes, when I was 17, so you know it’s old ;))”

Tourtiere (Canadian Meat Pie)

Meat filling
Pastry for double crust pie

Meat Filling:

2 Tbsp. Butter
2 cups chopped Onion
1 1/2 ground pork (or beef)
1 can (1 lb.) whole Tomatoes
1/2 cup chopped Celery Leaves
1 Tbsp. minced Garlic
1 tsp. Salt
1/2 tsp. whole Thyme
1/4 tsp each of ground Nutmeg, Mace, Cloves, and Black Pepper
2 tsp.s cornstarch
1 cube chicken bouillon, dissolved in 1/2 cup boiling water
1/4 chopped parsley

Meat filling:

Melt butter in a large skillet over medium-high heat. Add chopped onion, and saute until soft and golden. Add ground pork, break it up with a fork. Cook until meat is brown and no trace of pink remains. Add tomatoes (breaking them up with a fork), celery leaves, garlic, salt, thyme, nutmeg, mace, cloves, and pepper.
Reduce heat, and simmer uncovered for 30 minutes until most of the moisture has evaporated and the mixture is quite dry. Drain off any excess fat. Dissolve cornstarch in chicken bouillon mixture. Stir into meat mixture, then cook until mixture comes to a boil and thickens (about 2 minutes). Add parsley. Remove meat filling from heat and let it cool while you prepare the pastry crust.

Roll out dough and place in pie dish, fill with meat filling. Place second crust on top, decorate if you like 🙂 Brush with an egg wash and place in a 425 degree oven for 15 minutes. reduce heat to 350 degrees and bake 40 minutes until crust is golden brown.

You asked, we answered!

10 Aug

Carolyn asks:

“What a fun trip down memory lane. I was so sad when my Seventeen Magazines from late 70s to early 80s were taken to goodwill. I have been searching for a sunflower seed bread that I made, shaped like a sun..thinking it was in May 1980 issue with Diane Lane on the cover. Would love to make that again!”

We do have that page, it’s from November 1988:

gathering 2gathering 1

Throwback New Year’s

31 Dec

We are so excited to report that Ruth has shared a much requested recipe for pastissio here.

To celebrate, here’s a little Seventeen magazine throwback from New Year’s 1985.

A little mocktail, fettucini Noel, and chocolate fondue, anyone?

new year's 1post112seventeen partynew years 2

A Year in the Life

28 Jun

It’s Saucy’s one-year anniversary. Pinch us.

We have unloaded a boatload of hoarded tattered recipe clippings into this electronic file. Huzzah!

Our most popular posts are a mixed bag. Clearly, there are about a million of you searching for Rebar’s almond burger. While we haven’t found a recipe that stands up to them, we’ve uncovered some of the important ingredients.

Another most frequently searched post is not for the yummiest summer Diggity Dogs barbecue recipe, but for the dancing hot dog and bun art above them. People! We hope you tried the recipe at your White Trash Theatre night.

Ginger fried beef is another top hit leading searchers here. Since we posted a deep-fried, battered version, we have discovered a batter-free ginger beef that was just as sweet, spicy and chewy. Hopefully we can crack that one and post a recipe.

We thought it only appropriate to celebrate our first-year milestone by turning to the first recipe we posted — which is precisely the point of having archives of tried and true recipes. Double huzzah.

Stampede time is nearly upon us, and so we have prepared for all those late nights with friends after the chucks with barbecued brisket buns.

We freeze them in portions and leave them to thaw for our midnight return. Perfectly paired with parkerhouse rolls and cold beer on the balcony.

Seared brisket before...

A blurry, but finished, product:
A few notes to remember. We cooked this for five hours on low in a crockpot and let it rest in there while we took off to see John Pizzarelli in concert. Don’t be tempted to add more barbecue sauce. The amount called for is plenty.
We are set for late Stampede nights.