Tag Archives: seventeen magazine recipes

Seventeen Nacho Casserole

18 Jul

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:

Nacho Casserole

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!Nacho Casserole recipe 2

Seventeen’s chicken cordon bleu

29 Mar

Hearty thanks to Linda and Sharon who shared these sought after pages. They are among the most requested vintage Seventeen mag Now You’re Cooking pages of yore.

Chicken Cordon Bleu_Seventeen magazine (1)

View recipe here:chicken 1

Chicken Cordon Bleu recipe_Seventeen magazine.jpg

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View here: chicken 2

Seventeen chocolate chip cookie recipe

4 Dec

Just to get you in the December cookie baking mood…80s seventeen magazine recipe

Jennifer asks:

“I’ve been dreaming of a chocolate chip cookie recipe from Seventeen sometime in the mid 1980s. I made them all the time as a teen. They were fluffy and perfect. I lost the recipe years ago and have never been able to find one I like as much. If anyone happens to have one from the 1980s out of Seventeen I would be eternally grateful!”

We looked, and we only have one chocolate chip cookie recipe page. Hope it’s the right one.

Bastille Day Picnic

14 Jul

Cannot believe it’s mid-July already. Time to slow things down with a French picnic, n’est-ce pas? I remembered this vintage 1980s Seventeen recipe when I was travelling in France years ago and loving everything: sights and tastes. With Proustian ferver, I still adore roasted tomatoes, gruyere and briny black olives. And of course, salade nicoise, recipe here.

Chicken Crepes Mornay

15 Jun

Holy crow! Prayers have been answered, thanks to Antilope!

She responded to our call out (and typed the whole thing!)

CHICKEN CREPES MORNAY
from Seventeen Magazine November 1978
“Terrific light supper thin crepes filled with chicken and mushrooms, then topped with a creamy sauce. If you like, you can use leftover turkey instead of chicken.”

FOR THE CREPES:
1 cup flour
1/8 teaspoon salt
3 eggs
1 1/2 cups milk
melted butter or peanut oil

FOR THE CHICKEN FILLING:
2 Tablespoons butter
1/4 pound mushrooms, sliced
6 medium scallions, chopped
2 Tablespoons chopped parsley
2 cups chopped cooked chicken or turkey
1 1/4 teaspoons salt

FOR THE SAUCE:
4 tablespoons butter, melted
4 Tablespoons flour
2 cups milk
1/4 teaspoon pepper
1/2 cup grated Swiss cheese
1/3 cup grated Parmesan cheese
3/4 cup light cream
2 Tablespoons melted butter
1/3 cup seasoned bread crumbs

TO MAKE THE CREPES:
Beat flour, salt, and eggs with an electric mixer, to form a thick paste. Slowly stir in milk; beat till smooth. Let stand at room temperature for one hour. (Batter can keep overnight in refrigerator.)

WHEN READY TO COOK:
Heat a 7-inch crepe pan or small skillet (one with sloping sides) over medium-high heat. Brush pan lightly with melted butter or oil, then pour in 2 tablespoons of batter. Quickly tilt and turn pan so batter covers bottom completely.

Cook over medium heat for one minute (until top of crepe is dry, bottom is lightly browned). Then lift crepe with spatula; turn onto other side. Cook till second side is lightly browned.

Slide crepe out of pan onto waxed paper. Repeat process, stacking the crepes between waxed paper. Makes 18 crepes. Note: Crepes can be wrapped, then refrigerated or frozen for later use.

Set aside 8 crepes for this recipe (freeze the rest for another time).

TO MAKE THE SAUCE:
Melt 2 tablespoons butter in a large skillet over medium heat. Add chopped mushrooms scallions, and parsley, and saute till tender. Mix in shredded chicken or turkey and 3/4 teaspoon salt. Set aside.

Melt remaining 4 tablespoons butter in a saucepan over medium heat.
Then stir in flour till completely smooth. The resulting mixture is called a roux.
Note: Use a wire whisk for stirring, and make sure you get all the lumps out now, or there’ll be lumps in the finished sauce.

Now, slowly pour milk into the roux. stirring rapidly so lumps won’t form. Then cook mixture over medium heat, stirring constantly, till it boils and thickens.
Add remaining 3/4 teaspoon salt and pepper.
Now you have a white, or bechamel, sauce. To make a Mornay sauce, just stir in grated Swiss and Parmesan cheeses, then heat till cheese is completely melted.

Add one cup of Mornay sauce to chicken mixture, for flavor and to bind it together. Set aside. Then stir light cream into the remaining Mornay sauce (that’ll be for pouring on top of crepes later.)

First, preheat oven to 350-F. Lay crepes out flat. Spoon 1/4 cup filling down the center of each crepe. Fold one side over, covering most of the filling, then other side (overlapping first fold), and place in an 8-by-11-inch baking dish.

Pour Mornay sauce over crepes. Then mix melted butter and bread crumbs together, and sprinkle on top of sauce.
Bake in 350-F. oven for 20 to 30 minutes, till bubbly. Makes 4 servings.

Source: Seventeen Magazine, November 1978 issue, pages 41 & 42.

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

Image

French Onion Soup

10 Mar

A lil March madness for all you vintage Seventeen magazine recipe fans:
march onion soup

march onion soup 2