Tag Archives: old seventeen recipes

London Broil

25 May

london broil
The March 1978 Seventeen recipe page for London broil, tomatoes and bread crumbs, ranch bread, and potato sticks (?) is a curiousity.

For now, we’ll just try this recipe from The Hamptons: Food, Family, and History by Ricky Lauren.

“One of the first meals that I mastered was London broil with baked potatoes and simple steamed vegetables. I made it for Ralph and the children because it was an easy, quick meal to prepare. It was a dinner they often requested, and it became a basic meal that I could count on in my gradually growing repertoire. As my confidence grew, I started to prepare it for weekend guests.”

London Broil with Creamy Horseradish Sauce
Serves 6

For the London broil
3 cloves garlic, minced
2 teaspoons fresh lemon juice
3 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1/4 cup red wine
1 tablespoon soy sauce
1 teaspoon honey
Salt and freshly ground black pepper to taste
2 to 21/2 pounds flank steak or top round

For the creamy horseradish sauce
1/4 cup prepared horseradish
1/2 cup sour cream
1 tablespoon Dijon mustard
Dash of Worcestershire sauce
1 tablespoon cider vinegar
Salt and freshly ground black pepper to taste
1 teaspoon finely chopped fresh chives

To make the London broil: To make the marinade, mix together all the ingredients except the meat. Place the meat in a shallow dish and cover with the marinade. Cover with plastic wrap and refrigerate for at least 4 hours but no more than 24 hours.

Remove the meat from the refrigerator and bring it to room temperature before cooking. Preheat a grill to high, oil the grate, and set it 5 to 6 inches above the coals. (Alternatively, preheat the broiler to high and set a rack 5 to 6 inches below the heat source.)

Remove the meat from the marinade (discard the marinade) and pat it dry with paper towels. Grill (or broil on a broiler pan) on each side for 6 minutes for rare or 7 to 9 minutes for medium-rare. Transfer to a carving board and let stand for 8 to 10 minutes. Slice the meat at a 45-degree angle across the grain and serve with the horseradish sauce.

To make the creamy horseradish sauce: Whisk all the ingredients together until smooth and creamy. Put in the refrigerator for at least 4 hours to allow the flavors to meld. Serve in a ramekin beside the meat.

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!

UPDATE: NEW REQUESTS

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

Especially an October 1983 page for Oktoberfest feast? Or October 1980 Turkey Normandy?

  • 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. From March 1983 issue.
  • Japanese Tempura shrimp and vegetable tempura, Japanese noodles, gingered ice cream and hot tea from May 1983 Now You’re Cooking.

FOUND!