End of Summer Beach Party - Seventeen, September 1986

End of Summer Beach Party - Seventeen, September 1986

With Labor Day weekend signaling the end of summer, what better way to end it than with a beach party - '80s style! I dug up this article from the September 1986 issue of Seventeen, and it gives you just the right tools to make your beach party bash a memorable one. Here's a sampling of the original copy for the article. 

Sure, it seemed like an endless summer a few months ago, but now the sun-drenched days are dwindling to a precious few. So why not throw one final fun-packed fling (like the beach babies have here, at the Bridgehampton Tennis and Surf Club). Just slip on some shades, smooth on the suntan lotion, and pack up some fab food for one unbelievable bash. 

 

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Oh, and there are recipes. Here's the menu: 

Surf's Up Salad

Dynamite Deviled Eggs

Mellow "Submarine" Sandwiches

Wipeout "Watermelon" Cookies

Mondo Macaroon Bars

Let's Party Lemonade

 

 

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And of course, I had to include the recipes for you! 

Surf's Up Salad 

1 package (1 oz.) creamy herb salad dressing mix

1 cup mayonnaise

1 cup milk

1 medium iceberg lettuce, shredded

1 pint cherry tomatoes

1 cucumber, thinly sliced

1 pound carrots, shredded

1 small red onion, chopped

1/2 pound spinach

1/2 pound mushrooms, sliced

In a bowl, combine the dressing mix, mayonnaise, and milk. Chill. Meanwhile, layer half of the lettuce in bottom of a 5-quart clear container or plastic bucket. Cut cherry tomatoes in half, layer over lettuce, reserving 8 halves. Next, add layer of cucumber slices, then arrange carrots over cucumbers. Continue layering with chopped onion. Wash spinach thoroughly; drain, and pat dry. Tear into small pieces, and layer over onion. Arrange a row of mushroom slices around sides of container. Layer remaining mushrooms over salad. Cover with remaining lettuce and cherry tomatoes. Cover container with plastic wrap. To serve, spoon down into the salad, taking a little of each layer, and drizzle with dressing. Serves twelve. 

Mellow "Submarine" Sandwich 

1 package (8 oz.) cream cheese, softened

5 scallions

1 round loaf (12 inch diameter) Italian bread

1 pound cooked roast beef, sliced

2 tomatoes, sliced

3/4 pound bacon, fried until crispy

1/2 cup mayonnaise

Whip cream cheese until fluffy. Cut off root and half of the green end of each scallion. Slice scallions crosswise into 1/8 inch slices. Stir into cream cheese. Split bread in half horizontally. Spread cream cheese mixture on bottom half of bread. Top with roast beef and tomato slices; crumble bacon over tomatoes. Spread mayonnaise on inside of top half of bread. Place top half over bottom half. Cut into 6 or 8 wedges, and secure each wedge with a wooden skewer. Serves six to eight.  

 Dynamite Deviled Eggs

12 eggs

6 tablespoons mayonnaise

1 teaspoon dry mustard

1/2 teaspoon hot pepper sauce

1/2 teaspoon salt

1/2 cup chopped red pepper

2 tablespoons canned chopped green chilies, well drained

Lettuce leaves (optional) 

Place eggs in a large saucepan; cover with cold water. Place saucepan over high heat. Cover; let stand 20 minutes; then drain and rinse eggs under cold water until cold. Peel eggs, carefully cut in half lengthwise, and remove yolks. Break up yolks with a fork or pastry blender until fine. In a large bowl, combine yolks with remaining ingredients except lettuce. Spoon mixture into the egg-white halves. Sandwich halves back together to form whole eggs. Keep refrigerated until it's time to pack for the beach. Serve nestled in a bed of lettuce, if you like. Makes twelve. 

 Wipeout "Watermelon" Cookies

1 cup butter

1 cup sugar

2 eggs

2 teaspoons vanilla extract

1/2 teaspoon coconut extract

3 cups flour

1/2 teaspoon baking soda

1 teaspoon salt

1/2 to 1 teaspoon red food coloring

1 empty (1 lb.) shortening can

2 tablespoons green decorating sugar

1 to 2 tablespoons mini chocolate chips

In a large bowl, beat butter, sugar, eggs, and extracts together until light and fluffy. In a separate bowl, combine flour, baking soda, and salt. Add to butter mixture, and beat until smooth. Measure 1 cup of dough, and chill in the refrigerator for 2 hours. Add enough red food coloring to dough to tint red; blend well. Fill empty shortening can with red dough; cover with plastic wrap. Place can in freezer for 2 hours. When both white and red doughs are chilled, preheat oven to 375˚F. Roll it white dough on a lightly floured board to a 3 1/2 by 12 inch rectangle. Carefully run a knife around edge of red dough to loosen it from can. With a can opener, remove lid from bottom of can, and gently push dough out of can. Place red dough cylinder on white dough rectangle, and wrap white dough around sides of red dough. Then roll while cylinder in green sugar, covering white dough completely. Stand dough cylinder on one flat end, and cut in half lengthwise to form 2 half cylinders. Place cut side down on cutting board, and slice crosswise into 3/16-inch-thick slices. Place slices on an I greased cookie sheet, about 1 inch apart. Press desired amount of chocolate chips into cookies to resemble watermelon seeds. Bake for 10 minutes. Makes about two and a half dozen cookies. 

Maui Macaroon Bars

1 package (18 1/4 or 18 1/2 oz.) devil's food cake mix

6 tablespoons butter, melted

2 eggs

1 can (14 oz.) sweetened condensed milk

1 teaspoon vanilla extract

1 3/4 cups flaked coconut

1 cup chopped almonds

Preheat oven to 350˚F. (325˚F if using a glass pan). In a large bowl, combine cake mix, melted butter, and 1 egg. Beat until well mixed and crumbly. Press mixture firmly into bottom of a greased 9- by 13-inch baking pan. In a medium-size bowl, combine condensed milk, remaining egg, and vanilla extract; mix thoroughly. Add coconut and almonds. Spread evenly over cake-mixture layer. Bake 30 minutes, or until coconut is lightly browned. Cool completely, and cut into bars. Makes about eighteen bars.  

I don't know about you, but the beach for me was definitely not the Hamptons back in the day, and I wasn't thinking of getting in the kitchen to cater for my friends, but maybe that's just me. 

Typewriter Marks. Cosmopolitan, September 1950

Typewriter Marks. Cosmopolitan, September 1950

What To Wear With What - Vogue, September 15, 1947

What To Wear With What - Vogue, September 15, 1947