Margo Oliver’s Weekend Magazine Cookbook (1967), Margo Oliver.

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Let’s celebrate the centennial with a cookbook!  Margo Oliver ran the food column for a national newspaper insert Weekend Magazine.  Her recipes were used by millions of Canadians and she was a household name.  Oliver’s tastes were surprisingly sophisticated, but then she lived in Montreal back when it was LA CITÉ.  Oh yes, Canada. Back in ’67 Margo was using ginger, Gruyère and chili powder back when most WASP heritage Canucks only knew of two kinds of cheese: white Cheddar and orange Cheddar.  Had to giggle, though, at this:

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20 responses to “Margo Oliver’s Weekend Magazine Cookbook (1967), Margo Oliver.

  1. Pingback: TREASURED FAMILY RECIPES VEGANIZED | VEGAN GRAMMIE ANNIE

  2. i most certainly used her recipes, mostly as they came out in the weekend magazine. still have her pnetonne recipe. mht jonkman

  3. I am desperate to find her recipe for an Orange Chiffon Cake……it was pictured on the cover of Christmas issue about 1966 or 1967…..I actually made it….out of this world…..

    • Hello:

      I have the recipe scanned for you from her cookbook that I inherited from my mother. If you email me at hope2834@gmail.com I will send you the scan.

      Here it is:
      ORANGE CHIFFON CAKE-MARGO OLIVER (WEEKEND MAGAZINE COOKBOOK)

      2-1/c. sifted cake flour
      1-1/2 c. sugar
      3 tsp. baking powder
      1 tsp. salt
      1/2 c. cooking (salad) oil
      5 egg yolks
      3/4 c. cold water
      3 T grated orange rind
      1 cup egg whites (7 or 8)
      1/2 tsp. cream of tartar
      ________________

      Heat oven to 325 degrees F. Sift flour, sugar, baking powder and salt together into a bowl Make a well in the centre of the dry ingredients and add the oil, egg yolks, water and orange rind in order. Beat with a spoon until smooth. Put egg whites and cream of tartar in a large mixing bowl. Beat until whites form very stiff peaks. Pour egg yolk mixture gradually over beaten egg whites, folding gently all the time with a rubber scraper. Fold just until blended. Pour into 10 inch ungreased tube pan. Bake at 325F for 55 minutes. Increase oven temperature to 350 degrees F and bake 10 to 15 minutes longer or until top springs back when touched lightly in centre. Invert on funnel or neck of a small bottle to cool.

  4. Thanks a million for thos recipe! If you have never made it, treat yoursel!

  5. looking for a copy of this cookbook – mine was accidentally burned

  6. I am looking for a specific Margo Oliver recipe: Buttescotch Sundae Layer Cake. Is this found in this book? Or can someone help me with this?

  7. I still use her Chicken Cacciatore recipe…..but when I first used it I could not pronounce Cacciatore 😉

  8. I am desparately looking for Margo’s recipe for Lasagne, please anyone?

  9. I am looking for the recipes for Buche de Noel and Tourtierre that Margo had in the Weekend Magazine way back in 1974. I was a newlywed with a French Canadian husband and lost it during one of our moves. My email is daylem_2000@yahoo.com if you have it. Thanks so much.

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