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. Just search “Seventeen” and you’ll find them here.

If you can help by sharing some pages, please do!


Do you have any fall, Halloween, 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!)
  • Does anyone have the Glazed Corned Beef, Red Flannel Hash, Irish Coffee and Irish Soda Bread.


  • London Broil recipe here. Thanks Jill!
  • Stuffed Shells Casserole from May 1978. Thanks Michelle W!
  • Enchilada stack from May 1981. Thanks Joyce!
  • UPDATE!!! Michelle is making your Chicken Crepes Mornay dreams come true: she shared her recipe page here. Now let’s help her out: “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.” Is this the long lost beef roulade recipe, we wonder? Can anyone help?”
    • Thanks to Tammy R, the stuffed rolled flank steak/beef roulade is posted here.
  • UPDATE!!! We reached out to a retro fashion blogger who has posted the orange bread wreath! Check it out now! 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.”

* FOUND! 1975 Christmas Bubble Tree Bread

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

* FOUND! 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

Desperately seeking Seventeen recipe:

13 Aug



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.

People, you are helping to create a monster and we just can’t stop.

Who has the January 1985 page for manicotti:

Now You’re Cooking A midwinter’s day dinner: Steaming hot stuffed manicotti is a real chillbuster

’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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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

39dd4af95aed67b548b16c17f0a9fb17We 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.”

UPDATE: could it be this Chicken cacciatore page?

Chicken cacciatore

The issue’s description doesn’t shed any light:


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

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!

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!

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.



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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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

Seventeen Beef Roulade

4 Aug

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.