Just in time for Fat Tuesday, Maja writes:
“Hello 🙂 I am looking for 80s Seventeen magazine’s Jambalaya and sole filets baked in a cucumber-milk sauce. Please help me find them. Thank you.”
Well Maja, here’s the Mardi Gras menu page from 1987. Love that blue Le Creuset casserole pot. Old habits die hard!
The sole baked in milk is not a page we are familiar with. Can anyone help?
Huge thanks to Brenda for responding to our Halloween query by sharing these retro pages from the 1970s:
“I found an October 1973 Seventeen Magazine issue that has a barn-themed party but nothing really ‘Halloween-y.’ The recipes for it are all country-cooking type foods but certainly some pumpkin and apple recipes are included. Would you want to post the photos and recipes for your readers?”
If you are one of those readers who has been searching for the Seventeen pumpkin bread baked in a can, wait no longer (true story: that request has been floating around forever).
For all the 1980s Seventeen Magazine recipe pages we hoard, none of them are Halloween themed.
Sure, there’s the cute cheeseburger patties from a babysitting supper, and an ice cream-filled navel orange turned jackolantern from October 1987:
But we don’t recall any Halloween-themed party or recipes pages, do you?
We did find this hoot owl cookie recipe:
Here’s a goulash soup page, undated, just for the fun of it. Kind of cold weather and very welcome in any witch’s cauldron, we’d guess.
With cooler weather arriving, the time is right for some retro casseroles.
A reader says the recipe pages included an egg and lemon soup and baklava.
2 tbsp vegetable oil
2 medium onions chopped
2 cloves garlic minced
1 lb ground beef or lamb
1 can (8 oz) tomato sauce
2 tbsp tomato paste
½ tsp cinnamon
1 tsp Salt
1 lb ziti or elbow macaroni
2 tbsp butter
1 cup Parmesan or Romano cheese
4 egg whites slightly beaten
6 tbsp butter
¾ cup flour
3 cups milk
1 can (10 ¾ oz) chicken broth
¾ tsp salt
1/8 tsp pepper
4 egg yolks slightly beaten
- Heat oil in large skillet over medium-high heat. Add onion and garlic, sauté until golden. Add ground beef; brown. Drain off excess fat. Add tomato sauce, tomato paste, salt and cinnamon. Reduce heat, cover and simmer for 20 minutes.
2. Meanwhile, cook macaroni as package directs. When it’s done, drain and toss with butter, ¾ cup of parmesan cheese and egg whites until the butter has melted.
3. Preheat oven to 350°F. Spoon half of the macaroni mixture into a shallow 3 quart casserole dish or a lasagna pan, then spoon the meat mixture. Cover with the remaining macaroni mixture and set aside.
4. Béchamel Sauce: In large saucepan, melt the butter over medium-high heat. Add flour and stir until completely blended and smooth, remove from heat. Gradually stir in milk and broth. Return to heat, cook and stir constantly until mixture thickens and comes to a boil. Stir in salt and pepper.
5. To blend egg yolks into the hot béchamel sauce: First stir 1 cup of sauce into the egg yolks, then add the yolk mixture into the rest of the sauce.
6. Pour sauce over top of the casserole. With a knife make a few holes into the casserole all the way down to the bottom of the baking dish to allow the sauce to reach the bottom layer. Sprinkle the top with remaining grated cheese. Bake at 350° for 45 minutes until brown and bubbly. Cool for about 10 minutes. Cut into squares. Makes 6-8 servings.
Here’s a bit of nostalgia, courtesy of lovely Linda O. This looks soooo much better than my ghetto photocopy from days gone by. Many thanks!
Hop into this Tex-Mex time machine from November 1982:
Says Linda: “I made the Nacho Casserole a bunch of times many years ago, and then just a few months ago I whipped it up for a dinner and it was as enjoyable as ever!”
The same issue also had a recipe for shortbread, not shown.
The ’80s was Tex-Mex crazy, and this page is a hilarious reminder. There was also a fajita recipe page: Zest of the West. If anyone has it, please share!
For all the nostalgic, wholesome memories of old Seventeen magazine recipe pages we share, there are some real horrors.
Deli-go-round Ready to Whirl. Or is that hurl? Circa Seventeen August 1970
“Potato salad mold for teen girls to spin up with ‘madcap olives flaunting carrot and pepper fringe.'”
The 1980s brought you dorm room cookery under a Katrina and the Waves poster. What could go wrong?
Sausage and peppers with garlic toast and a tomato mozzarella salad with banana s’more tarts for dessert? Served with a side of sweat socks.
The sandwich press only adds to the horror:
Or the assistance of “mini machines” for all your instant, ulp, food supplies…
Seventeen Now You’re Cooking Lasagne Rolls circa 1982, courtesy of Sharon!
Viewable page here: lasagne roll recipe
side recipes here: Side recipes