Tag Archives: 1980s seventeen

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!

Seventeen-Magazine-1975-12-December-CoverSeventeen-Magazine-Recipe-1975-Recipes-Pg-2Seventeen-Magazine-Recipe-1975-Dec-Pg1

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

Hoot Owl Halloween Cookies

27 Oct

Many thanks to Sharon, who kindly took the time to scan and send us some ancient 80s Seventeen pages.

Here’s one perfect for Halloween:

owl cookies

The original looks like it came from a 1956 Pillsbury bake-off.

And here’s a peanut butter version.

Mexican on the Menu

20 Aug

mexican on the menu1

Kirsten asks:
“I still make a taco dip that was in the July or August 1985 issue of Seventeen. I know the recipe by heart but would love to see the pages again. They featured a Mexican meal of chimichongas, taco dip, and non-alcoholic sangria. I made the meal with my grandma and it’s a fond memory with her. Does anyone happen to have these pages available to scan? Thank you!”

Yes, we do! From August 1985. We are slightly horrified to recall that we had a similar baggy sweater and wore it. Ugh.

mexican menu 2

Those carb crazy ’80s…

19 Aug

$_57Retro Seventeen magazine had a crush on time-consuming baked goods. Exhibit A, February 1982, above.

Also here:

tumblr_mf7j9lXomW1rp9p7do1_500And waaaay back here (this doesn’t look like a Seventeen page, but the Pinterest pinner refers to it as a Seventeen recipe)

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We are still searching for Tobi’s request:

“I remember it as a 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. I made it with my mom at the time – and was so sure we clipped and saved it, but we cannot locate it anywhere in my mom’s recipe file or mine. I contacted Seventeen magazine but never got a reply.Any chance you have this recipe, or can locate it for me? I’d love to recreate it for my mom (and my own kids). Many thanks! And Happy Holidays!”

 

UPDATE: Thanks to Brenda, Bubble Tree Bread recipe page is here! We found a forum reference to a Seventeen recipe for a “Christmas bread cinnamon roll shaped into balls then shaped like a Christmas tree.  It had icing for garland and candied cherries as ornaments.  It was really pretty.”

In Search of Seventeen Shortbread 1982

11 Aug

UPDATED: recipe pages here!

saucy cherie recipes, seventeen magazine recipesshortbread

Found a recipe forum entry claiming this was from an old Seventeen. Not sure if this is the November 1982 version. If anyone has the page, please share!

Seventeen Shortbread (we think)

1 cup unsalted butter, softened
1⁄2 cup sugar
2 cups all-purpose flour, unsifted

Preheat oven to 300 degrees Fahrenheit.
Beat butter and sugar until creamy and fluffy.
Gradually add in flour until thoroughly mixed.
Spread or pat evenly in ungreased 13×9 pan or on an ungreased cookie sheet.
Bake for 30-40 minutes or until lightly browned.
Immediately after removing from oven, prick all over with fork, then cut into bars.
Cool completely before removing from pan.

Here is a crappy copy of the nacho casserole recipe. If you have an original page, please share!

seventeen magazine nacho casserole

Heavenly Carrot Cake

10 Aug

Intriguing: Has anyone ever seen this page? Would love to see the photo for Heavenly Carrot Cake in Seventeen Magazine, 1983

UPDATE: TA-DA! It was from May 1982
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Here is a plea and response from Recipe Link:
“I am hoping to get a photo from the magazine, but it was all peach-colored with a blue ribbon around the cake (covering the gap between the two layers) and then little white dots on the top and on the edges of the ribbon….”

And someone’s response:

“I know exactly the recipe you are looking for since it is my all-time favorite carrot cake recipe and I’ve been making it for years. I even emailed Seventeen magazine last month to ask if they had the spread with photo somewhere… I haven’t heard back from them, but I do have the recipe.”

HEAVENLY CARROT CAKE
Seventeen Magazine

FOR THE CAKE:
3 cups flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2 cups sugar
1 1/2 cups butter, melted (yep, 3 sticks)
2 cups grated carrots
1 (8 oz) can crushed pineapple & juice
1 1/2 cups chopped nuts
2 tsp vanilla
3 eggs

Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round cake pans.

Combine flour, baking soda, cinnamon, salt and set aside.

Beat sugar and butter together. Add flour mixture little by little. Add carrots, pineapple and juice, nuts and vanilla and mix well. Add eggs one by one beating between each addition. Pour into prepared cake pans.

Bake 45 minutes. Let cool for 10 minutes and remove from pans to a rack to cool completely.

FOR THE FILLING:
(I double the filling recipe, this is a single portion, but I find it needed more)

Mix together and set aside:
3 oz cream cheese, softened
2 tbsp sugar
1 cup chopped nuts

FOR THE FROSTING:

Mix together and set aside:
8 oz cream cheese, softened
14 oz powdered sugar

TO ASSEMBLE AND DECORATE THE CAKE:
When cake layers are cool, place one on a serving dish. Put all the filling on the top, spread out evenly. Add second layer and cover with frosting. If you are decorating, then:

DECORATING:
Separate 1/2 cup of frosting. To remaining frosting, add 4 drops yellow food coloring and 4 drops red. Frost cake (over a blue ribbon if desired*) and decorate with the white frosting.

Makes 1 (2-layer) cake

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Snack Pack circa 1986

10 Aug

Does anyone remember this or have the recipe page from Seventeen July 1986?
We’d like the pasta primavera recipes, but for some reason never saved it!
snack pack 1
snack pack 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.

Retro Christmas cookies

15 Dec

retro Seventeen magazine recipes
Seventeen magazine recipes

From the 1980s:

someone found this from 1975:

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Making a cookie wreath

8 Dec

seventeen recipes, retro seventeen magazine recipes, seventeen recipes from the 1980s
Here’s some seasonal 1980s Seventeen nostalgia for you: A cookie wreath.

We don’t know what year this is from, but judging from the tell-tale collage cutout on the page, we’re guessing 1983.

Do you have any ’80s Seventeen recipe pages to share? Let us know!
saucy cherie blog, seventeen magazine recipes, vintage seventeen recipes