Tag Archives: retro seventeen magazine recipes

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

St. Paddy’s Day

17 Mar

A little more 1980s Seventeen for you to celebrate St. Patrick’s Day. Updated pages, courtesy Laura

Can anyone share this missing page:

Glazed Corned Beef, Red Flannel Hash, Irish Coffee and Irish Soda Bread

seventeenmagazine_stpatricksfeast_page_1seventeenmagazine_stpatricksfeast_page_2

 

Pressing Information

23 May


Yikes. Look what passed for “cooking” in the early 1980s.

This hilarious “sandwich machine how to,” courtesy of Seventeen Magazine September 1982, is just too much.

We must confess, somewhere in the depths, we have a similar sandwich press. Its sole purpose is for autostrato toasts: crisp little panini of soppressata, mortadella, provolone, dijon-garlic mayo, with warm marinara sauce on the side for dipping.

From Seventeen:

“Here’s a sandwich grill that beats an ordinary skillet, and you don’t even need a stove. Plug in Oster’s Hot and Toasty anywhere. Fix yourself a special snack of three favourite foods: creamy peanut butter, crunchy apple slices, and pieces of a chocolate bar, melted together between white bread. It’s practically dessert!”

“To make yourself an at-home variation of a Danish pastry: grill cream cheese and jelly — any flavour you fancy — on triangles of cinnamon-swirled raisin bread.”

“We heartily recommend a health-wich, sided by alfalfa sprouts and avocado slices. It’s whole grain bread with a melted Muenster or Swiss cheese filling, studded with avocado slices and sprinked with chili powder and bacon bits (for an extra crunch).”

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Can’t say we would ever make this, but in the interest in retro Seventeen recipes, we found this one online, year unknown.

Hi-top Sandwich
(one serving)

2 eggs, separated
2 tbsp mayonnaise
1 tsp mustard
salt & pepper to taste

Toast two slices of bread on one side only. Place one slice of American cheese on untoasted sides and one slice of tomato on top, place in broiler or toaster oven (on broil setting) to melt cheese slightly and warm tomato. top with one or two slices of onion.

Mix two egg yolks in small bowl with mayo and mustard, add salt and pepper to taste, should have a bit of zing to it. Whip two egg whites in bowl until peaks are barely stiff. Carefully mix in egg yolk mixture thoroughly but try to keep egg whites as stiff as possible.

Pour mixture over toast, put in broiler again until egg mixture is lightly browned, should only be a couple minutes. Watch carefully.

Watermelon Cake

17 May

From the August 1964 Seventeen:

“Don’t throw the seeds away. They’re chocolate. You can even eat the shell take a bite it’s sweet as a watermelon and light as air our angel-food surprise. you make it with a mix, tint part pink, part green, bake it in a mixing bowl — and take it outdoors to eat on a lazy back-yard afternoon or summer night.”

watermelon cake