Saturday, December 31, 2016

Recipes by Al Martino: Breaded Veal Cutlets; Hearts of Romaine with Anchovy Dressing

Al Martino's Breaded Veal Cutlets

4 slices of veal (cut from round steak or loin cutlet, weighing about 1/4 pound each)
1 beaten egg
Bread crumbs
Salt and pepper
3 tablespoons olive oil (or 2 tablespoons olive oil and 1 tablespoon butter)
Lemon slices

Pound veal to flatten slightly. Dip in bread crumbs then in beaten egg; let stand a few minutes. Then dip in bread crumbs again. Lightly season with salt and pepper. Heat olive oil until sizzling in large skillet. Brown meat quickly on both sides. Remove to heated platter. Serve with slices of lemon and garnish with watercress.

Thoughts: The flavor and tenderness of the veal entirely depends upon the quality of the veal, For slightly tangy taste, rub veal first with fresh lemon juice before dipping in bread crumbs and beaten egg. After browning veal, deglaze skillet using wine glass of white wine or squeeze juice of half a lemon in pan drippings.

Al Martino's Hearts of Romaine with Anchovy Dressing

8 filets of anchovies (packed in olive oil)
1 1/2 teaspoons olive oil (from tin in which anchovies are packed)
3 tablespoons red wine vinegar
8 to 10 hearts of romaine (use yellow part only), Washed, drained and chilled
2 tablespoons herb-flavored bread crumbs

Place anchovies and olive oil in mixing bowl. Mash fish to paste with wooden spoon. Add vinegar, mix to form smooth paste. Add romaine to large salad bowl. Pour anchovy dressing over greens, toss lightly. Serves 2-3.

Thoughts: If romaine is not available, use well chilled iceberg lettuce. Croutons made by cutting Italian bread into bite-size pieces then frying in olive oil may be substituted for bread crumbs. 

Friday, December 30, 2016

Strother Martin's Seafood Tetrazzini

Strother Martin's Seafood Tetrazzini

2 chicken bouillon cubes
2 cups boiling water
8 oz. pkg. thin spaghetti
2 tbsps. butter
2 tbsps. flour
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne
1 cup of milk
1 1/2 cups dairy sour cream
1 cup cottage cheese
2 to 3 cups cooked seafood (preferably 1 cup each lobster, crab and shrimp)
One 4-oz. can sliced mushrooms
2 tbsps. minced onion
1/4 cup minced fresh parsley
1/2 cup grated American cheese

Dissolve bouillon cubes in boiling water; cook spaghetti in bouillon water. Set aside; keep warm. Melt butter, blend in flour and seasonings; add milk, 1 cup sour cream and cottage cheese. Add seafood reserving a few large chunks of lobster (or shrimp) for garnish. Drain canned mushrooms, add to seafood mixture with onion and parsley. Blend well. Cook over low heat, stirring often but do not boil (sour cream will curdle).

Stir in cooked, drained spaghetti. Turn into well-greased casserole. Sprinkle with grated cheese. Spoon remaining sour cream over top; garnish with chunks of lobster (or shrimp). Cover and bake in a preheated 350 degrees F. oven for 30 minutes (or until well-heated and cheese is bubbly). Serve with cooked peas and crisp tossed green salad.

Thoughts: Strother's seafood tetrazzini is really kind of a fancy company dish and yet it has all the advantages of being a casserole. You can prepare it in advance. For a nice touch, spoon mixture into individual well-greased ramekins; top with buttered crumbs, heat as directed (allow shorter heating time).

Thursday, December 29, 2016

Dick Martin's Hot-Sour Soup

Dick Martin's Hot-Sour Soup

6 dried Chinese mushrooms, about 1 1/2 inches long
1/2 cup canned bamboo shoots or 1/4 cup water chestnuts
6 ozs. lean boneless pork
2 cakes fresh bean curd
Two 13-oz. cans chicken broth
2 tbsps. soy sauce
3 tbsps. white vinegar
1/4 to 1/2 tsp. freshly ground black pepper, more if desired
Salt to taste
1/2 tsp. black bean paste with chili or hot sauce to taste
6 scallions, thinly sliced, including some of the green tops
3 tbsps. cornstarch mixed with 4 tbsps. cold water
1 large egg, beaten

Cover mushrooms with warm water in a small bowl and soak 30 minutes. Drain, reserving mushroom water to add to chicken broth. Remove tough stem ends from mushrooms and discard. Shred mushrooms into thin strips with a very sharp knife or Chinese cleaver.

Rinse bamboo shoots under running water. Drain, shred; put aside. Trim excess fat from pork. Slice meat into very thin strips. Shred bean curd in similar fashion. Place all ingredients within easy reach until you are ready to cook.

Measure chicken broth and mushroom water; add enough additional water so mixture measures 5 cups. Place chicken broth-water solution plus soy sauce into a 4-quart stock pot. Add mushrooms, bamboo shoots or water chestnuts, bean curd and pork.

Bring to a rolling boil over high heat, then reduce heat to a slow simmer. Cover and cook 3 to 4 minutes. Add vinegar, pepper, salt, black bean paste with chili or Tabasco and half the scallions.

Bring to a boil again. Stir cornstarch-water paste slowly into simmering soup. Stir constantly until soup thickens and clears. Slowly stir in beaten egg, stirring constantly.

Taste to adjust seasonings. For "hotter" flavor, add more bean sauce, hot sauce or black pepper. Serve in a large soup tureen. Sprinkle remaining scallions over soup for garnish. Serve piping hot. Serves 6.

Wednesday, December 28, 2016

Dean Martin's Burgers and Bourbon

Dean Martin's Burgers and Bourbon

1 pound ground beef
1/4 teaspoon of salt
8 ounces bourbon, chilled

Preheat a heavy frying pan and sprinkle bottom lightly with table salt. Mix meat, handling lightly, just enough to form into four patties. Grill over medium-high heat about 4 minutes on each side. Pour chilled bourbon in chilled glass. Serve meat and bourbon on a TV tray.

Tuesday, December 27, 2016

Recipes by Marya Mannes: Artichokes; Leg of Lamb Rosemary

Marya Mannes' Artichokes

For the artichokes:
4 large artichokes
1 small clove of garlic
Salt, water
1/2 cut lemon

1. Cut off stalks, cut into base enough to remove 3 large layers of tough outer leaves. Rinse well to remove sand.

2. Trim bases with sharp knife. Stand artichokes in bottom of saucepan (rubbed with garlic). Fill to one-inch depth with salted boiling water. Squeeze lemon into boiling water. Cover, simmer 35-40 minutes (or until leaves pull easily). Add more water as needed.

3. Turn artichokes upside down to dry. Serve hot or cold with faux Hollandaise. Serves 4.

For the faux Hollandaise:
3 egg yolks
1 cup sour cream
Scant 3 tbsps. lemon juice
1/2 tsp. salt
Freshly ground pepper to taste
1/4 tsp. paprika

1. In top of double boiler, mix beaten egg yolks with sour cream, lemon juice, salt, pepper and paprika. Cook over simmering water until yolks begin to thicken, stirring constantly. Do not boil. Remove from water. Serve. Makes about 1 cup.

Marya Mannes' Leg of Lamb Rosemary

4-lb. boned, rolled leg of lamb
1/2 cut lemon
Handful fresh chopped (or dried) rosemary
Salt and freshly ground pepper to taste

1. Trim off extra fat, but leave fell (outer filament) intact. Rub outside with lemon. Sprinkle rosemary generously over the entire surface. Season well with salt and pepper. Place roast on rack in roasting pan.

2. Insert meat thermometer in fleshiest part of the meat. Roast in preheated 300 degrees oven about 2 hours (or until meat thermometer registers 145 degrees for rare).

3. Allow roast to firm up a few minutes before carving. The inside meat should be pink in appearance. Garnish with parsley and sliced lemon. Serve with mint sauce if desired. Serves 8.

Monday, December 26, 2016

Recipes by Henry Mancini: Ten-Minute Tomato Sauce; Vermicelli with Garlic-Olive Oil Sauce

Henry Mancini's Ten-Minute Tomato Sauce

3 tbsps. olive oil
2 cups thinly sliced chopped yellow onions
1/2 tsp. minced carrot (or 1/2 tsp. sugar)
2 large cloves garlic, chopped
1 cup thinly sliced fresh mushrooms
8 ripe plum Italian tomatoes, peeled and chapped (or one no. 3 can Italian plum tomatoes flavored with basil)
2 tbsps. tomato paste
1/2 tsp. dried basil
Half of a small bay leaf
Salt and freshly ground pepper to taste
Minced parsley
Grated Parmesan cheese, optional

1. Heat olive oil until hot; cook over low heat until onions are lightly browned. Add garlic, cook over low heat about 30 seconds.

2. Add tomatoes (if canned tomatoes are used, drain well before using), tomato paste, basil, bay leaf, seasonings to taste. Cook over high heat about 8 minutes, stirring often. Remove bay leaf; spoon sauce over hot cooked paste in serving dish. Garnish with minced parsley, toss lightly with Parmesan cheese. Serves 4.

Variations: For a heartier version, saute 1/2 lb lean, top-quality ground sirloin with onions until crumbly and lightly browned. Or pour the tomato over 1 1/2 lbs. cleaned, filleted flounder; poach filets in sauce until tender (about 8 minutes). Delete cheese. Serves 3-4.

Henry Mancini's Vermicelli with Garlic-Olive Oil Sauce

For the pasta:
1 tsp. coarse salt
3 qts. water
8 ozs. vermicelli
1/2 tbsp. vegetable oil (corn or olive)

1. Add salt to rapidly boiling water; bring to rolling boil.

2. Add vermicelli to boiling water; cook uncovered until barely tender (about 6 mins.) Do not overcook. Add vegetable oil to pot during last two mins. of cooking time to prevent vermicelli from sticking together when drained.

3. Drain in colander; turn onto heated serving platter.

For the sauce:

1/2 cup top quality olive oil
2 or 3 peeled, minced cloves of garlic
1/3 cup minced fresh Italian parsley
Salt, freshly ground black pepper
Freshly grated Parmesan (or Romano) cheese

1.Heat, but do not boil olive oil; turn off heat. Add minced garlic, cook lightly about 1 min. Add parsley, season to taste.

2. Stir sauce into hot vermicelli. Serve at once with ample sprinklings of grated Parmesan (or Romano) cheese.

Henry Mancini advises, "All pasta should be cooked al dente. Remove vermicelli from its boiling water while it's still semi-solid in feel to avoid a stewed, soft-textured pudding."

Sunday, December 25, 2016

Recipes by George Maharis: Plaki; Sliced Tomatoes

George Maharis' Plaki

3 yellow onions, peeled and chopped
1 1/2 tablespoons salad oil
About 1/3 cup dry white wine (or clam juice)
About 1/3 cup water
2 pounds fresh fish fillets: red snapper, sole or flounder
3-4 ripe tomatoes, peeled and chopped
2 tablespoons minced parsley
2 tablespoons bread crumbs
Salt and freshly ground pepper to taste

Saute onions in salad oil until golden; add wine (or clam juice) and water. Heat to boiling point; lower heat. Add fillets to skillet with wine-onion mixture. Top each fillet with chopped tomatoes, parsley, bread crumbs, salt and pepper to taste. Add more liquid (wine or water) if needed. Cover and let simmer 15 minutes (or until fish begins to flake). Serve at once with Greek salad (made with lettuce, tomato, onion, green pepper, cucumber, feta cheese and vinegar-oil dressing, garnish with anchovy fillets or herring). Serves 6-8.

George Maharis' Sliced Tomatoes

6 medium-sized ripe tomatoes
Salt and freshly ground pepper to taste
A little sugar
2 yellow onions, peeled and finely chopped
About 4 tablespoons salad oil
1 cup rice (uncooked)
1 tablespoon currants
1 tablespoon pine nuts, chopped
2 tablespoons minced mint (or 1/2 tsp. dried mint)
2 tablespoons minced parsley
Bread crumbs

Wash tomatoes; cut thin slice from end opposite stem (use later as cap after stuffing tomatoes). Scoop out seeds and most of pulp. Sprinkle inside each tomato with salt, pepper and a little sugar; set aside (preferably overturned to drain). Saute onions in salad oil until golden. Chop tomato pulp, add to onions in skillet, with washed rice and remaining ingredients. Cook 5 minutes. Taste to correct seasonings. Stuff each tomato shell, sprinkle with bread crumbs; cover each with cap. Arrange stuffed tomatoes in baking dish. Bake in preheated 350 degrees F. oven about 20 minutes (or until rice is cooked). Serve cold as appetizer or hot as accompaniment to lamb.

Saturday, December 24, 2016

Dolley Madison's Layer Cake

Dolley Madison's Layer Cake

1 cup butter (plus more for pans, 2 sticks)
8 egg whites
2 1/2 cups granulated sugar
1 cup milk
3 cups all-purpose flour
3/4 cup cornstarch
3 teaspoons vanilla extract

Caramel Icing:
1/2 cup butter
1 cup brown sugar (packed)
1/4 cup milk
2 cups confectioners' sugar (sifted)

Preheat oven to 350 degrees F. Butter four 8-by-2-inch round cake pans, set aside.

Beat egg whites set aside.

Cream together butter and sugar. With the mixer running, slowly add milk; mix until well combined.

Sift together flour and cornstarch; slowly add to mixer and beat until well combined.

Add vanilla and mix well. Gently fold in reserved egg whites, and divide evenly between prepared pans.

Bake until cake springs back when lightly touched, 30 to 35 minutes. Let cool in cake pans on wire racks, about 10 minutes. Remove from pans and let cool completely on wire racks.

Place 4 strips of parchment paper around perimeter of a serving plate or lazy Susan.

Place the first layer on the cake plate. Pour over about 1/2 cup icing, spreading evenly to cover. Repeat process with two more layers.

Place the remaining layer on top of the third layer and cover cake completely with remaining icing.

Melt butter in saucepan. Add brown sugar. Boil over low heat for 2 minutes, stirring constantly. Stir in milk. Bring to boil, stirring constantly. Cool to lukewarm. Gradually add sugar. Beat until thick enough to spread. Add a little hot water, if needed.

Friday, December 23, 2016

Sheila MacRae's Strawberry Trifle

Sheila MacRae's Strawberry Trifle

For the cake:
5 eggs, separated
3 tbsps. lemon juice
1/2 tsp. lemon rind
1 cup sugar
1 cup cake flour sifted with 1/4 tsp. salt

Beat together egg yolks, lemon juice and rind until thick and lemon colored. Gradually add half the sugar.

Beat egg whites until stiff but not dry; gradually add remaining sugar. Pour yolk mixture over beaten whites; fold until blended.

Gradually add flour in about three stages, lightly folding it into egg mixture just enough to blend, but do not beat. Pour into two lightly greased, floured 9-inch cake pans. Bake in preheated 325 degrees F. oven 25 minutes or until cake tests done. Invert on wire cooling racks. Loosen with spatula. Let cool.

For the custard:
1 cup light cream
1 cup milk
3 egg yolks
1/3 cup sugar
dash of salt
1/2 tsp. vanilla extract

Heat cream and milk in top of double boiler until barely warmed. Beat together yolks, sugar and salt until well blended. Add heated milk in a thin, steady stream to eggs. Cook over indirect heat, stirring constantly until custard coats a spoon. Remove from heat and cover to prevent skin from forming.

To assemble the trifle:
Sponge cake
Prepared custard
Strawberry jam

1/2 cup medium dry sherry
1 cup heavy whipping cream
1 tbsp. confectioners sugar
1 tsp. vanilla extract
1/2 cup toasted almonds
1 pint cleaned, hulled strawberries

Split one layer of cake in half; spread each layer with strawberry jam, press back together. Place in bottom of a large crystal bowl. Pour half the sherry over the cake and half the custard. Repeat, using second cake and remaining ingredients.

Chill 2 hours before serving. Whip cream until stiff and flavor with confectioners sugar and vanilla extract. Pile cream lightly over the custard in bowl. Garnish the center with toasted almonds and arrange the strawberries around the outside. Serves 12-14.

Trifle is best when consumed at one sitting. For short cuts, purchase the cake at a good bakery and prepare the custard using pudding mix. (Available at gourmet and specialty shops). Be sure to select a good quality medium dry sherry and ripe sweet strawberries.

Thursday, December 22, 2016

Recipes by Shirley MacLaine: Gourmet Lamb Stew; Norimaki Sushi

Shirley MacLaine's Gourmet Lamb Stew

5 to 6 pound leg of lamb
1 tablespoon lard (or shortening)
2 tablespoons flour
1 clove minced garlic
About 3 cups water
2 tablespoons tomato paste
1/4 teaspoon bouquet garni
1 1/2 teaspoons salt
1/8 teaspoon freshly ground pepper
10 cubes sugar
1 tablespoon water
1 teaspoon beef extract
1 small yellow onion
6 pearl onions
2 small yellow turnips
2 small carrots
3 tablespoons sweet butter
1 teaspoon sugar
1 tablespoon chopped parsley

1. Have butcher prepare lamb as follows: remove fell, bone out, trim off excess fat, cut lamb into 1 1/2-inch cubes.

2. Heat lard in large skillet until sizzling; add lamb, brown on all sides until golden, stirring. Sprinkle flour over meat, cook a few minutes stirring constantly. Add garlic, cook over very low heat until garlic begins to smell. Add water (enough to barely cover meat), tomato paste, bouquet garni, salt and pepper. Cover, simmer about 15 mins.

3. Meanwhile, put sugar lumps and 1 tablespoon water in a small saucepan; heat over low heat until sugar caramelizes. Add to meat, stir to blend well. Cover, simmer 45 minutes, stirring occasionally.

4. Prepare vegetables as follows: chop peeled yellow onion, peel pearl onions leaving whole, chop peeled turnips in large dice and chop peeled carrots. Heat butter in large skillet until hot; add vegetables sprinkling with 1 teaspoon sugar. Cook over low heat until golden, stirring occasionally.

5. Add vegetables to lamb, cover, simmer 50 minutes, or until vegetables and meat are fork-tender, stirring often.

6. Remove vegetables and meat to a heated platter. Skim off surface fat before pouring sauce over the meat. Garnish with chopped parsley. Serve with crusty French bread and tossed green salad. Serves 6-8.

Shirley MacLaine's Norimaki Sushi

5 cups vinegared rice
3 large dried mushrooms
1 1/3 tablespoons sugar
2 tablespoons sake
4 tablespoons shoyu (Japanese soy sauce)
1/2 teaspoon monosodium glutamate
One 10-ounce package frozen spinach
1 egg
1 tablespoon water
3/4 pound boneless fish (raw, cooked or canned: filet of flounder, tuna, sea bass, octopus, eel, abalone; smoked pink salmon; raw or smoked oysters, boiled shrimp or chunks cooked lobster), small piece wasabi, shredded (or 1 ounce minced pickled red ginger.)
One package nori (seaweed)

For vinegared rice:

3 cups while rice
3 1/2 cups water
4 tablespoons white vinegar
1 teaspoon salt
1 tablespoon sugar

1. Boil rice very slowly in unsalted water. When all the water has evaporated, add vinegar, salt and sugar. Mix with a fork and spread over
a large board; cool quickly.

For Norimaki sushi:

1. Soak mushrooms in lukewarm water (to cover) until soft. Cook in water until tender. Add 2 tablespoons sugar, 2 tablespoons sake. 3 tablespoons shoyu and 1/4 teaspoon monosodium glutamate. Simmer until all the liquid is absorbed, cut mushrooms into 1/4-inch strips.

2. Cook spinach according to package instructions; drain very well; sprinkle with 1 tablespoon shoyu, mix well.

3. Mix egg with water, 1 teaspoon sugar and 1/4 teaspoon monosodium glutamate; cook lightly in oiled skillet. Remove, cool, cut in 1/4-inch strips.

4. Roll sheet of seaweed on bamboo mat (or cookie sheet). Spread evenly with 1/2-inch layer vinegared rice to within an inch of the seaweed on all sides. Top with mushrooms, spinach, egg strips, fish, wasabi (or pickled red ginger), each layered on the other in long horizontal lines. Roll seaweed firmly, jelly-roll fashion. Cut each roll into 6 or 8 pieces. Serve as hors d'oeuvres or on mounds of vinegared rice in individual rice bowls. Makes 3 rolls.

Wednesday, December 21, 2016

Recipes by Jeanette MacDonald: Baked Beans; Boston Brown Bread; Waffles

Jeanette MacDonald's Baked Beans

3 to 4 (15-ounce) cans navy beans, drained

For sauce:
1 tbsp. Karo molasses
1 tsp. India relish
1 tbsp. chili sauce
1/2 tsp. chopped onion
1/2 tsp. prepared mustard
dash of Worcestershire sauce
1/2 large tomato, peeled and crushed
1 tbsp. maple syrup
1 tbsp. brown sugar

Most effective if made in an old-fashioned bean pot. Put half a can of beans in bottom of bean pot. Sprinkle with all of sauce ingredients. Top with the rest of the can of beans.

Repeat layers of beans and sauce ingredients, using as many as three or four cans of beans, according to the amount desired.

When pot is filled, spread strips of bacon across the top, and sprinkle with brown sugar. If you do not like your beans sweet, use less maple syrup and brown sugar. Also, if you like them less liquid, squeeze out some of the tomato juice before adding to the overall mixture. Place in hot oven (400 degrees F.) for about 1 1/2 to 2 hours. Serve with hot, buttered Boston brown bread (recipe follows).

Jeanette MacDonald's Boston Brown Bread

1 1/2 cups yellow cornmeal
1 cup graham or whole wheat flour
1 cup rye flour
2 tbsps. sugar
1 tsp. baking soda
1/2 tsp. salt
2 cups sour milk
1/2 cup molasses
2/3 cup raisins

Combine dry ingredients. Mix together milk, molasses and raisins. Stir liquid ingredients into dry ingredients. Divide batter, pour into two buttered one-quart pudding molds filling 2/3 full. Cover tightly. Place in pan filled with boiling water (enough water to reach halfway up the mold.) Steam about 2 to 2 1/2 hours. Add more water as needed to keep water at proper level. Remove molds from water. Undercover and set in 300 degrees F. oven for 20-30 minutes to dry off. Remove from molds and serve hot with butter.

Jeanette MacDonald's Waffles

Take 4 eggs, beaten separately (whites beaten very stiff), 2 cups well-sifted flour, 4 teaspoons baking powder, 1 teaspoon salt, 2 tablespoons sugar: add milk to make a thin batter. Then add 6 tablespoons melted butter. Add egg whites last, folded in very lightly. (Makes 10 waffles.)

Tuesday, December 20, 2016

James MacArthur's Vegetable Omelet

James MacArthur's Vegetable Omelet

For the vegetables:

1 lb. fresh spinach
1/2 lb. daikon (or carrots) peeled, cut in fine julienne
1/2 cup scallions, sliced
2-3 tbsps. water
1 tbsp. tamari (organic, undiluted soy sauce found in health food or Oriental food shops)
1/4 tsp. minced ginger root (or 3 tbsps. sesame seeds)

Wash spinach carefully, discard any bruised leaves; drain well. Put spinach, daikon (or carrot) and scallions in shallow saucepan with water. Cover and heat until vegetables are barely cooked (about 3 minutes). Drain, toss with tamari and ginger (or sesame seeds cooked in heavy skillet until they brown and pop); set aside and keep warm.

For the omelet:

6 eggs
1/2 tsp. sea salt
1 tbsp. sesame seed oil (or peanut oil)

Beat eggs and salt in small bowl until frothy. Place omelet pan on high heat. Add sesame seed (or peanut) oil. When oil is very hot, pour in eggs. Wait 5 seconds for eggs to set partially, then shake pan back and forth. Continue to shake pan. Holding fork with tines parallel to bottom of pan, and without piercing bottom layer of cooked omelet, stir uncooked egg until it forms soft custard (about 40 seconds). Reduce heat to medium if omelet browns too quickly. Add hot vegetable filling. Flip omelet pan to 45-degree angle; run fork around edge of omelet nearest handle; flip 1/3 of omelet toward opposite edge of pan. Slip omelet carefully to far lip of pan; flip again, so that seam is underneath; slide into serving dish. Serve at once. Serves 4.

Monday, December 19, 2016

Recipes by Loretta Lynn: Apple Turnovers; Butternut Chewies; Crispy Fried Chicken; Dumplings; Gooey Cake; Tomato-Cheese Pie

Loretta Lynn's Apple Turnovers

3 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
1 1/4 cups shortening
5 to 6 tablespoons water
1 (20 to 22 ounce) can prepared apple pie filling
Confectioners sugar

Preheat oven to 425 degrees F.

Combine flour, sugar, salt, and cinnamon. Cut in shortening. Sprinkle dough with water a tablespoon at a time, until just enough has been added so dough can be patted into a ball. On a floured surface, roll half of dough into a 10 x 15-inch rectangle. Cut into 5-inch squares. Repeat with other half of dough. Place about 2 tablespoons of fruit filling in each square. Fold over one half of pastry to form a triangle. Seal edges firmly with a fork. Prick top with fork. Bake on ungreased baking sheets for 12 to 15 minutes. Cool slightly; sprinkle with confectioners sugar.

Loretta Lynn's Butternut Chewies

1/2 cup butter flavored Crisco, melted
2 eggs
2 cups firmly packed light brown sugar
1 1/2 cups unsifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped nuts
1 teaspoon vanilla extract

Heat oven to 350 degrees F. Grease a 13 x 9 x 2-inch pan.

Beat eggs until light and foamy in large bowl of electric mixer. Beat in sugar, vanilla extract and Crisco until creamy.

Combine flour with baking powder and salt; add to egg mixture. Mix at low speed until blended. Stir in nuts at low speed (mixture will be stiff). Spread evenly in pan. Bake for 25 to 30 minutes or until top is light brown. Cool 10 to 15 minutes. Cut into squares.

Loretta Lynn's Crispy Fried Chicken

One (2 1/2 to 3 pound) chicken, cut up

Seasoned Flour:
1 1/2 cups flour
1 tablespoon garlic salt
1 1/2 teaspoons pepper
1 1/2 teaspoons paprika
1/4 teaspoon poultry seasoning

Crispy Batter:
2/3 cups flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 beaten egg yolk
3/4 cups water

Seasoned Flour: Combine and set aside.

Crispy Batter: Combine all ingredients.

Heat Crisco to 365 degrees F.

Moisten chicken pieces. Dip in seasoned flour, then batter, then back in seasoned flour. Fry for 15 to 18 minutes or until well browned. Drain on paper towels. Makes 4 servings.

Loretta Lynn's Dumplings

2 1/2 cups all-purpose flour
2 eggs
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons chicken bouillon (optional)
1 chicken, cooked, off the bone with 2 cups broth

Add enough milk to the flour, eggs, baking powder and salt to make a stiff dough. Roll out a little thicker than a pie crust. Cut into squares and drop in boiling broth. Cook 10 minutes with lid on.

Loretta Lynn's Gooey Cake

1 box German chocolate cake mix
1 can sweetened condensed milk
1 cup Cool Whip
3 Heath candy bars, frozen
1 jar caramel topping

Prepare and bake cake according to package directions, using a 13 x 9-inch cake pan. While warm, poke holes halfway into cake about 1 inch apart. Pour sweetened condensed milk into holes. Pour caramel topping over cake and refrigerate.

When cool, top with Cool Whip and crushed Heath candy. Refrigerate overnight before serving.

Loretta Lynn's Tomato-Cheese Pie

1 1/3 cups flour
1/2 teaspoon salt
1/2 cup Crisco
3 tablespoons water

1 cup grated Cheddar cheese
1 cup grated mozzarella cheese
1 cup ricotta cheese
1/4 pound mushrooms, chopped and sautéed
2 tablespoons chopped onion
1/4 cup canned salmon, flaked
3 to 4 tomatoes, wedged
1 teaspoon basil
1 teaspoon oregano
1/4 cup green onions, chopped
Salt and pepper

Pastry: Mix pastry and roll out on floured board. Line a 9-inch pie plate.

Filling: Combine Cheddar, mozzarella, ricotta, chopped onions, mushrooms and salmon. Spoon into pie shell. Arrange tomato wedges on top in a tight overlapping circular pattern. Sprinkle with herbs, salt and pepper. Bake at 325 degrees F. for 20 minutes. Cool 15 minutes before serving.

Sunday, December 18, 2016

Ida Lupino's Salmon Salad

Ida Lupino's Salmon Salad

1 small can salmon
1 cup chopped celery
1 cup ground cabbage
1 cup ground peanuts
6 sweet pickles (ground)

Mix with mayonnaise or boiled dressing and serve on crisp iced lettuce leaves.

Saturday, December 17, 2016

Keye Luke's Asparagus and Beef

Keye Luke's Asparagus and Beef

1 lb. flank steak
1 lb. asparagus shoots
3 tbsps. peanut (or salad) oil
3 spring onions
1 small yellow onion, peeled, thinly sliced
3 slices shredded ginger (or ground ginger to taste)
1/2 cake of bean curd, diced
2-3 tbsps. soy sauce
Water (or beef broth)
Salt to taste

Cut beef into very thin strips about 1 1/2 inches long. Wash, clean tips of asparagus and discard hard stems. French-cut tips into thin pieces with cleaver (or sharp knife). Heat 1 tbsp. peanut (or salad) oil in wok (or
large skillet) until hot. Quickly brown beef on both sides; lift out, place on warm platter. Lightly brown spring onions and yellow onion in skillet, adding remaining oil. Add garlic and ginger, stir fry over low heat a few minutes longer. Make a paste with bean curd, soy sauce and enough water to make it thin; pour over onions, adding asparagus and beef to wok. Cook until asparagus is crisp-tender. Add salt to taste. Serve at once over rice (or Chinese noodles). Serves 4.

Variations: Change vegetable by using bok choy, Chinese cabbage, spinach, red cabbage, string beans (cut French-style), green pepper, Chinese mushrooms (soak in warm water 30 minutes before chopping), Chinese pea pods, broccoli or bean sprouts. For sweet and sour effect: marinate beef strips in mixture of Chinese rice wine (or pale dry sherry), ground star anise and shredded ginger. Dry off meat before browning in wok. Sweeten sauce with sherry or brown sugar to taste. Substitute thin strips of chicken breast, pork or ham for beef. Adjust seasonings to balance sauce.

Friday, December 16, 2016

Myrna Loy's Tomato Mushrooms

Myrna Loy's Tomato Mushrooms

1 lb. tomatoes
1/2 lb. pork sausages
salt and cayenne

Wash tomatoes well. Cut in halves crosswise, and scoop out a small piece, from the center of each half. Sprinkle with salt and cayenne. Remove skin from sausages. Divide each sausage into two or three, according to the size, and save a little for the "stalks." Spread a portion of the sausage meat over the tomato halves, spreading well to the edge. Press a hole in the center. Dust with flour and dot with butter. Bake in a hot oven until tender. Meanwhile, fold leftover sausage meat in roll on floured board. Cut into short lengths. Flour them and fry in hot fat. When tomatoes are cooked, place one of these stalks in the center of each. Serve on bed of lettuce.

Thursday, December 15, 2016

Recipes by Sophia Loren: Fried Neapolitan Pizza; Involtini; Pasta Fagioli; Pasta Sauce; Pizza; Pizza Napoletana; Spaghetti con Pomodoro Crudo; Spaghetti with Tomato Sauce

Sophia Loren's Fried Neapolitan Pizza

(as told in Sophia's unique way)
First of all you must learn to make the dough. Take 1 1/4 lbs. flour, 1 1/2 ozs. compressed yeast, and as much warm water as you will need. Arrange the flour on the pastry board in the shape of a small conical hill; you dig a crater in the top, and into it put a little warm water in which you have previously dissolved the yeast, and then knead and slam at it energetically for a good half-hour. I'm not exaggerating. 
You have to bash and punch at that dough over and over again as though it were your worst enemy, squashing it over the board and then hammering at it with clenched fists until it becomes so soft that it almost sticks to your hands. After a good half-hour's toil -- adding more water if necessary -- roll the dough up into a ball and put it in a soup plate dusted with flour; then cut two slits into the surface to allow the yeast to do its job; and cover with a light cloth. 
As the dough rises (it isn't easy to tell how long it takes for the perfect rise; you should regard each lump of dough as a special case; the main thing is that it rises, and that the surface begins to stretch and crack, after which there is no need to leave it any longer), you make the sauce. For this you need a black iron pan if you have one. Put in a tbsp. of oil per person; crush a clove of garlic for each two people. 
When the garlic is browning, pour in the pulp of 2 lbs. of tomatoes, just the pulp, remember, not the liquid, and let cook over a fierce flame for about 15 minutes. The sauce is now ready. Meanwhile, in a row of plates have ready: 10 ozs. of fresh milk cheese, such as mozzarella or fior di latte, cut into small pieces; grated Parmesan; finely chopped garlic, and some small young leaves of basil. 
Now for the grand finale. Bring a good dollop of olive oil to the boil in an iron pan. Then using your hand (never, never a knife, as you will ruin everything), pull a little of the dough off the ball in the soup plate and shape it into a pizza, round and flatm then fry it in the oil, turning it over quickly. It is better to fry a number of pizzas at the same time if the pan is large enough. In any case, as soon as each pizza is fried, it should have a light yellow color. 
Now you spread a spoonful of sauce over it, a little mozzarella, a little Parmesan, basil, and the chopped garlic. Whoever is eating it should fold it double, being careful not to drop the filling, as the heat of the pastry should still be melting and binding the flavors, as well as keeping the taste deliciously alive. Eat it just like that, in your hands, without any further fuss.

Thoughts: Use about 5 cups all-purpose flour, 2-3 envelopes active dry yeast, and 2 1/2 cups lukewarm water. For flavorful additions, add 1 tsp. salt, 2 tsps. oil (will lengthen rising period, oil makes dough easier to handle). Fior di latte cheese is not available in the U.S. It is a fresh mozzarella made in Italy similar in flavor and texture to mozzarella cheese commonly used for "pizza cheese" in this country. Sophia's recipe makes four 12-inch pizzas. Round pancake griddle makes a handy pan for preparing the prized pizza. If possible, use fresh basil (if available), fresh ripe tomatoes, and top grade imported Italian olive oil.

Sophia Loren's Involtini

(as told in Sophia's unique way)
You need, for 6 people, 12 thin slices of lean beef (round or sirloin tip), each about 2 1/2 ozs. at the most. Give them a light pounding and cover each with a slice of bologna mortadella; roll and spear together with wooden toothpicks. Brown in a pan with olive oil in which you have previously and briefly browned a garlic clove. That is all for the moment. When the involtini have turned brown over a fairly fierce flame, toss about 1/2 cup of dry white wine over them; then add lashings of tomatoes, 2 lbs. even, salt and pepper and a few young minced basil leaves. From now on, the cooking should continue over a slow fire for over an hour. Serves 6.
Sophia Loren's Pasta Fagioli

Two 20-ounce cans chick peas
3 quarts water
Ham bone (or 1/2 pound lean bacon, cut in 2 pieces)
4 ounces prosciutto ham, cut in strips
1 clove
1 teaspoon dry hot red pepper
4 plum tomatoes, chopped
One handful each of at least 3 types pasta: curried elbow, noodles, seashells.

1. Put beans, water, ham bone, prosciutto ham, clove, tomatoes, and red pepper in large pot. Cook slowly 2 hours until beans are tender. If water evaporates, add boiling water.

2. When beans are tender, be sure there is at least 1 quart of liquid. Bring to a brisk boil. Add pasta, cook 8-10 minutes or until pasta is chewy.

3. Remove from heat, let cool a few minutes before serving. The flavor improves if cooled slightly before serving. Ladle soup into flat soup bowls. Accompany with slices of crisp Italian bread. Makes 4 generous servings.  

Sophia Loren's Pasta Sauce

6 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 ounces pancetta, diced very small
3 small onions, sliced or chopped
1/2 medium size fresh or dried chile pepper
1 1/2 pounds fresh tomatoes, skinned, or 1 large can petite diced tomatoes
6 to 8 large fresh basil leaves, sliced very thin
Salt to taste
Freshly grated Pecorino Romano cheese or Parmigiano-Reggiano
1 1/4 pounds bucatini pasta or other large pasta

Heat oil and butter over medium heat and add pancetta and onions. When onions are golden, add chile pepper, tomatoes, basil and a good pinch of salt. Cook for 15 minutes so flavors are nicely combined.

While this simmers, cook the pasta and drain. Toss all together. Add cheese generously.

Sophia Loren's Pizza

1 envelope active dry yeast
1 1/4 cups lukewarm water
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon olive oil

1 cup marinara sauce or peeled, chopped tomatoes, to taste
2 ounces mozzarella cheese, shredded or thinly sliced, or to taste
2 ounces anchovy filets or strips of thinly sliced prosciutto, to taste
1 tablespoon chopped fresh basil, or dried, to taste
1 tablespoon freshly grated Parmesan cheese, or to taste
Freshly ground black pepper, to taste
2 to 3 tablespoons olive oil

To prepare dough, dissolve yeast in water. On a clean surface, combine flour and salt. Make a well in center of flour and add the dissolved yeast. Blend together and knead thoroughly. Add oil and continue kneading until dough is smooth and elastic. Place dough in a lightly oiled bowl; cover and let stand in a warm place for one to three hours, until doubled in bulk.

Flatten dough and roll out to form a 10-inch circle about one-quarter-inch thick. Place dough on a flat surface sprinkled lightly with cornmeal. (If you don't have an extra-wide spatula or flat lifter of some sort with which to move the assembled pizza, transfer the dough to a board or the flat side of a tray sprinkled with cornmeal so that the pizza will slide off easily into the skillet.) Spread tomato sauce over top of dough. Add mozzarella, anchovies or other toppings, as desired. Sprinkle with basil, Parmesan and pepper, to taste.

Heat oil in large, heavy (preferably cast-iron) skillet. When oil is sizzling, transfer the uncooked pizza to the hot skillet. Cook over medium heat for about 10 minutes until crust is golden and topping is bubbly. If needed, cover pizza for a few minutes toward the end of cooking to speed melting the cheese. Serve immediately. Makes 4 servings.

Sophia Loren's Pizza Napoletana

2 cups flour
1 teaspoon salt
1 envelope yeast dissolved in 1 1/4 cups lukewarm water
1 tsp. olive oil

Tomato sauce (or canned marinara sauce, or peeled, chopped tomatoes)
Mozzarella cheese
Small tin filleted anchovies (or sliced sweet Italian sausage, salami, thin  strips prosciutto ham)
Freshly grated Parmesan cheese
Freshly ground pepper
2 to 3 tablespoons olive oil

1. Place flour and salt on board. Add dissolved yeast. Knead thoroughly, add oil, continue kneading until smooth. Place in lightly greased bowl, cover. Set in warm place about 3 hours or until dough doubles in bulk.

2. Flatten, roll out into 10-inch disc about 1/4-inch thick. Spread surface with your choice of garniture. Heat olive oil in large, cast-iron skillet. When oil is sizzling, add pizza, cook over medium flame about 10 minutes or until golden and topping is bubbly. Serve immediately. Makes 4 generous portions.

Thoughts: Neapolitans prepare a closed-style pizza using half the above dough. Roll out to 1/4-inch thickness. Spread lightly with 1/3 cup ricotta cheese, 4 ounces minced prosciutto ham, a light grating of freshly ground pepper and 1 tablespoon Parmesan cheese. Cut dough into 2-inch squares, fold in half, sealing edges. Plunge envelopes into sizzling deep fat, brown quickly on both sides. Drain on absorbent paper. Serve immediately. Makes 20 small pizzas.

Sophia Loren's Spaghetti con Pomodoro Crudo

1 1/2 pounds spaghetti
2 pounds tomatoes, not quite ripe, chopped
1/2 pound fresh mozzarella, thinly sliced
2 medium red or Vidalia onions (or less), thinly sliced
1/4 cup pitted Sicilian green olives, roughly chopped
2 tablespoons drained capers
1/4 cup minced Italian parsley
10 to 12 chopped fresh oregano leaves or 1/4 teaspoon dried
1 to 2 cloves garlic, crushed
Freshly ground pepper
1/2 cup extra-virgin olive oil
Freshly grated Parmigiano-Reggiano

Cook the pasta until just al dente. While the pasta is cooking, place in a large serving bowl the tomatoes, mozzarella, onions, olives, capers, parsley, oregano, garlic, and salt and pepper to taste. Pour the oil over and toss gently.

When pasta is ready, pour it into a colander and quickly rinse it under cold water; drain well and add the warm spaghetti to the bowl. Toss to combine, remove the garlic if desired, and serve. Pass the cheese at the table. Serves 6.

Sophia Loren's Spaghetti with Tomato Sauce

(as told in Sophia's unique way)
The spaghetti or vermicelli must be cooked al dente. Calculate 1 1/4 lbs. of pasta for 6 people. The sauce should be ready and waiting the moment the spaghetti is cooked. Now for the sauce: First pour your olive oil into a saucepan -- 3 tbsps. (meager) for every 2 people; then crushed garlic, one clove for 2 or 3 people. Garlic never fails to put in an appearance in the Neapolitan cuisine, or in all Mediterranean cooking for that matter. If you find it too strong, reduce the quantity, or do without. 
But it's a shame! Cook over a lively fire. When the oil is boiling and the garlic blanches, add the tomato. For 6 people, with 9 spoons of oil and 2 or 3 cloves of garlic, you would need at least 1 lb. of canned peeled tomatoes or the flesh of freshly peeled and sieved tomatoes. 
Add a few basil leaves (using jarred basil only when fresh leaves are not available); a good pinch of salt (depending on taste, and, incidentally, the saltiness of the salt); and a tsp. of sugar. These days there is a tendency to forget the sugar, but that is a mistake because it compensates for the acidity of the tomatoes. Lower the flame, and leave it cooking gently for another half hour. 
Then it is ready. When the spaghetti is steaming hot and waiting in a big serving dish, pour the sauce over the top with a generous sprinkling of grated Parmesan (at least a tbsp. for each person). Stir very well and serve. Serves 6.

Wednesday, December 14, 2016

Recipes by Jack Lord: Eggplant Parmesan; Spaghetti Sauce; Watercress Soup

Jack Lord's Eggplant Parmesan

Jack likes to use spaghetti sauce (recipe below) combined with eggplant,
to create Eggplant Parmesan.

Peel 2 medium-size eggplants into 1/2-inch slices. Cut green pepper in narrow julienne strips. Slice 1/2 lb. mozzarella cheese into thin slices. Arrange eggplant slices on lightly oiled baking sheet lined with aluminum foil; brown in preheated 400 degrees F. oven about 10 minutes. Cook 3 sliced Italian hot (or sweet) sausages in skillet over low heat, piercing with fork to allow fat to drain off. Slice sausages in 1/4-inch rounds. Arrange eggplant slices, grated Parmesan-Romano cheese (mixed), sausage, mozzarella and about 1 1/2 cups spaghetti sauce in lightly greased shallow baking dish. Repeat layers until casserole is filled. Cover and bake in 300 degrees F. oven until heated through and cheese is stringy and browned (about 25-30 minutes).

Jack Lord's Spaghetti Sauce

1/2 cup chopped onion
1 clove garlic, crushed
2 tbsps. olive (or salad) oil
2 cans (28 ozs. each) plum tomatoes, drained
1/4 cup chopped fresh parsley
2 tbsps. chopped fresh basil
1 1/2 tsps. salt
1/4 tsp. freshly ground black pepper
1 small boiled potato, peeled
1 lb. spaghetti
2 tbsps. salt
4 to 6 qts. boiling water
Freshly grated Parmesan (or Romano) cheese

To prepare spaghetti sauce, saute onion and garlic in olive oil in large skillet until golden. Add undrained tomatoes; break up tomatoes with fork. Stir in parsley, basil, 1 1/2 tsps. salt, and pepper. Cover and simmer for 2 hours, stirring occasionally. About 15 minutes before end of cooking period, add potato. Remove potato at end of cooking period.

About 15 minutes before serving time, add spaghetti and 2 tbsps. salt to rapidly boiling water so that water continues to boil. Cook, uncovered, stirring occasionally, until tender. Drain in colander. Pour tomato sauce
over spaghetti in deep serving dish; serve with Parmesan cheese. Serves 6.

Thoughts: Jack generally prefers to mix together equal parts of Parmesan and Romano cheese.

Jack Lord's Watercress Soup

1 large bunch of watercress, washed, put in colander
4 1/2 cups water
1 3/4 lbs. peeled baking potatoes, cut in large pieces
1/2 cup milk
Butter to taste (3-4 tbsps.)
Salt and white pepper to taste

Remove leaves from watercress, place in colander. Break off tender part of stems, cut into smaller pieces and put in blender with 1 1/2 cups water. Add water a little at a time while in blender until leaves are dissolved; pour liquid through a sieve. Boil potatoes in remaining water until tender. Put potato water, potato, watercress liquid and watercress leaves in blender; whirl until just blended; then add milk. Heat slightly. Add butter salt, white pepper to taste just before serving. If desired, serve with homemade croutons (cubes of French bread lightly sauteed in small amount of butter until golden). Serves 4.

Tuesday, December 13, 2016

Trini Lopez's Viva Beef

Trini Lopez's Viva Beef

1/2 cup onion flakes
1 1/3 cups water, divided
3 tbsps. vegetable oil, divided
2 lbs. lean stew beef, cut in 1-inch pieces
1/2 cup grape juice (or cola or sangria)
1 bay loaf
1-inch stick cinnamon
3 whole cloves
1/2 tsp. ground turmeric
1/4 tsp. ground cumin seed
1/4 tsp. ground ginger
1/4 tsp. instant minced garlic
1/4 tsp. ground red pepper

Rehydrate onion flakes in 1/3 cup of the water for 10 minutes. In a large skillet, heat 2 tbsps. of the oil. Add onion and saute 5 minutes. Remove onion and set aside. To the same skillet add remaining 1 tbsp. oil. Add beef, brown well on all sides. Return onion to skillet. Add remaining 1 cup of water, grape juice (or cola or sangria) and remaining ingredients. Cover and cook 1 1/2 hrs (or until meat is tender), stirring occasionally. Add additional red pepper as desired. Serve with rice or refried beans.

Monday, December 12, 2016

Julie London's Enchiladas

Julie London's Enchiladas

12 large cornmeal tortillas (fresh, frozen or canned)
Cooking oil, depth 1/2-inch in skillet
1 can enchilada sauce
2 cups chopped Bermuda onions
6 ounces grated Monterey (or Cheddar) cheese
2 ounces grated Mozzarella cheese
1/2 cup pitted black olives, cut in quarters

Slip one tortilla at a time into hot fat for 15 seconds; lift out with tongs. Dip tortilla in heated enchilada sauce. Remove to a cookie sheet. Fill generously with cheeses that have been mixed together. Top with grated onion. Roll up. Repeat this procedure until all the tortillas have been filled. Place in a buttered baking dish. Ladle remaining sauce generously over all. Top with remaining cheese, garnish with olives. Bake in 350 degree oven 25 minutes or until cheese is bubbly and brown. Serves 4.

Thoughts: The enchilada sauce can be made hotter by the addition of Tabasco, chili powder or Louisiana hot sauce.

Sunday, December 11, 2016

Recipes by Guy Lombardo: Key Lime Pie; Lobster Lombardo

Guy Lombardo's Key Lime Pie

1 cup graham cracker crumbs
11 tbsps. sugar
3 tbsps. softened butter
4 eggs, separated
1 can condensed milk
2/3 cup fresh lime juice
1 tsp. grated lime rind (green part only)
dash salt

Mix graham cracker crumbs with 3 tbsps. sugar and butter. Press into a 9-inch pie plate. Bake in 375 degrees F. oven for 8 minutes. Cool.

Beat egg yolks and condensed milk until smooth. Stir in lime juice and rind. Pour into baked crust. Beat egg whites and salt until frothy. Gradually add 1/2 cup sugar and continue beating until satiny and whites stand in peaks. Pile meringue over filling, sealing edges of the crust. Bake in 425 degrees F. oven 5-7 minutes or until lightly browned. Chill 3-4 hours in the refrigerator. Serves 6-8.

Guy Lombardo's Lobster Lombardo

8 ounce package green noodles
5 tablespoons butter
1 cup light cream
2 egg yolks
1 teaspoon salt
1/16 teaspoon white pepper
1/2 cup sherry
1/2 cup grated Romano cheese
2 cups cooked lobster meat, cut in large pieces
2 tablespoons bread crumbs
3 tablespoons grated Parmesan cheese

Cook noodles according to package directions; drain. Butter a 2-quart casserole; cover bottom with cooked green noodles.

Melt 1/4 cup butter in pot over medium heat; gradually stir in cream, heat through, stirring. Cool 5 minutes before gradually stirring in beaten egg yolks, salt, pepper, sherry, Romano cheese; cook over low heat to reduce sauce one-fourth, stirring constantly. Add lobster meat, mix well; pour over green noodles.

Top with bread crumbs, Parmesan cheese and dot with 1 tbsp. soft butter. Bake uncovered in preheated 400 degree F. oven 20-25 minutes or until top is brown. Serves 4-6.

Thoughts: Use frozen lobster, raw prawns or cooked crab. Or prepare in individual ramekins, baking 5-7 minutes at 400 degrees F.

Saturday, December 10, 2016

Carole Lombard's Salisbury Meatballs

Carole Lombard's Salisbury Meatballs

1 1/2 pounds ground round
2 tablespoons olive oil
2 yellow onions, chopped fine
1 clove garlic, minced
1 bell pepper, chopped fine
1 can (10.75-ounce) tomato soup
1/2 cup chili sauce
1 cup water

Roll the meat into little balls. Brown in hot olive oil. Add vegetables and saute until soft.

Add soup, chili sauce, and water. Simmer until meatballs are cooked through and sauce thickens.

Friday, December 9, 2016

Gina Lollobrigida's Spaghetti with White Truffles

Gina Lollobrigida's Spaghetti with White Truffles

4 qts. water
5 tbsps. salt
1 lb. fettuccine noodles (or other Italian egg noodles)
One 4-oz. can Urbani white truffles (or 2 oz. fresh), cut in thin slices
1/4 cup truffle broth (from the can, or use chicken broth)
1 stick sweet butter
1 1/2 cups freshly ground Parmesan cheese

Heat a large earthenware casserole (or baking dish) in a slow oven (275 or 300 degrees F.). Bring water to slow boil and add salt. Add pasta to rapidly boiling water, stirring occasionally with a fork to prevent noodles from sticking together. Test noodles frequently so they cook only until al dente (soft, but still firm).

While noodles are cooking, heat truffle broth (or chicken broth) until warm, but not boiling. When noodles are done,  drain them in a colander but remove them from colander before they are completely drained, and put into heated casserole (or baking dish).

Add heated truffle broth (or chicken broth) to the noodles, adding pats of butter at the same time and tossing lightly until all the butter is melted. Gradually toss in cheese until thoroughly blended. Quickly garnish with sliced truffles and serve at once. Serves 4.

Thoughts: This recipe is from late 1973. White truffle prices at that time were as follows (Urbani):

Fresh white Italian truffles - $200.00 per pound
White truffles packed in tins: 1/2 oz. - $6.00, 1 oz. - $12.00, 2 ozs. - $23.00 and 4 ozs. - $40.00.

2016 prices (Urbani):

Fresh white Italian truffles - $676.00 per pound
White truffles in jar: 1/3 oz. $109.00

Thursday, December 8, 2016

Recipes by June Lockhart: Egg Noodles with Veal Roulades; Spaghetti with Butter and Parsley

June Lockhart's Egg Noodles with Veal Roulades

1/2 cup chopped onions
4 oz. fresh mushrooms, chopped
6 tbsps. butter (or margarine)
4 ozs. ground pork
6 large slices veal scallopini
1/4 cup chopped green pepper
1/2 cup white wine
2 chicken bouillon cubes
2 tbsps. heavy cream
1 medium tomato, peeled and chopped
2-3 tsps. paprika
1/4 tsp. each: salt, thyme leaves and basil
1/8 tsp. freshly ground pepper
1 cup water
1 tbsp. flour
2 tbsps. water
1 tbsp. salt
3 qts. boiling water
8 ozs. medium egg noodles

Saute onion and half the chopped mushrooms in 2 tbsps. butter (or margarine) until tender. Combine in small bowl with pork, cream, half the chopped tomato, paprika, 1/4 tsp. salt, thyme, basil, and pepper. Divide mixture into 6 portions and place one portion on each veal slice. Roll up, secure with toothpicks. In same skillet, saute veal roulades in remaining 1/4 cup butter until browned on all sides. Stir in remaining chopped onion, mushrooms, tomato, green pepper, wine, bouillon cubes and 1 cup water. Cover and simmer one hour (or until meat is tender). Blend flour and 2 tbsps. water to form smooth paste. Pour in a little sauce from the skillet; add to skillet, cook, stirring constantly until sauce thickens and boils one minute. Meanwhile, cook noodles in boiling salted water until tender; drain. Serve veal roulades and gravy over noodles. Serves 4.

June Lockhart's Spaghetti with Butter and Parsley

1 lb. spaghetti
6 qts. boiling salted water
1 tbsp. vegetable (or olive oil)
1/2 cup butter (or olive oil)
2 cloves pressed garlic
1/2 cup minced fresh parsley
Freshly grated Parmesan or Romano cheese
Salt and freshly ground pepper to taste

Cook spaghetti al dente in boiling salted water (about 8 minutes). Do not overcook. Add vegetable (or olive oil) during last few minutes to keep pasta from sticking together when drained. Meanwhile, prepare sauce. Heat butter (or olive oil) in small saucepan. Add garlic, turn off heat. Let stand a few minutes. Then add parsley. Stir sauce into hot cooked spaghetti. Serve at once with cheese, salt and pepper to taste. Serves 4.

Wednesday, December 7, 2016

Recipes by Virna Lisi: Italian Salad; Spaghetti Aglio e Olio

Virna Lisi's Italian Salad

1 clove garlic
2 bunches arugula
Head lettuce (Bibb or Boston)
2 Italian plum tomatoes, cut into pieces
1/2 cucumber, peeled and sliced
4 radishes, sliced
1/2 green pepper, diced
1 stalk celery
1 large fennel (trim and slice thin)
1 head chicory
Small can hearts of palm, drained and chopped
1 sprig fresh basil (or 1/4 tsp. dried)
1 sprig fresh mint
Handful fresh chopped parsley
1 small yellow onion, chopped
1/4 cup olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 tablespoons wine (or tarragon) vinegar

Rub salad bowl with cut garlic. Clean, dry and crisp greens before adding to salad bowl with other vegetables and herbs. Mix together olive oil, salt, pepper and wine (or tarragon) vinegar.

Pour dressing over vegetables and greens in salad bowl, toss lightly until each leaf is coated. If you want a crisp salad, serve at once. But if you prefer, as many continental people do, a rather wilted affair, then let salad marinate before serving. Serves 4.

Virna Lisi's Spaghetti Aglio e Olio

l lb. spaghetti
3 quarts water
1/4 cup top quality olive oil
2 or 3 cloves flnely minced garlic
l/3 cup minced fresh parsley
Hot pepper flakes
1/3 cup freshly grated Parmesan (or Romano cheese)

Plunge spaghetti into briskly boiling salted water. Cook until spaghetti is barely tender (about 7 to 8 minutes). Never overcook the spaghetti. During last two minutes of cooking time, add 1 tbsp. olive oil to the pot to prevent strands from sticking together. Drain well.

Meanwhile, heat the remaining amount of olive oil over low heat, but do not boil. Add garlic, remove from heat. Let stand a few minutes. Add minced parsley, salt, sage and hot pepper to taste. Serve spaghetti in heated serving dish. Pour sauce over spaghetti. Toss lightly with grated Parmesan (or Romano) cheese. Serve at once with chicken or fish dish and green salad. Serves 4.

Tuesday, December 6, 2016

Recipes by Art Linkletter: Stewed Chicken; Strawberry Cheese Pie

Art Linkletter's Stewed Chicken

1 sliced carrot
1 small sliced yellow onion
2 small stalks celery (including leaves)
About 3 cups water
1 teaspoon salt
1/16 teaspoon freshly ground pepper
Cleaned stewing chicken, cut in pieces (about 4 1/2 pounds)
1/4 teaspoon paprika
1 1/2 tablespoons flour
1/3 cup cold water
3 to 4 tablespoons heavy cream

Into a heavy cooking kettle, put carrot, onion, celery, water, salt and pepper. Bring to a boil. Drop chicken, piece by piece, into the boiling liquid. Cover and simmer slowly for one hour. Add paprika. Cover and simmer one hour longer (or until chicken is tender).

Remove chicken to a heated platter. Strain stock, discarding vegetables. Cook stock to reduce in half. Stir flour into cold water to form a smooth paste. Slowly stir into hot stock and cook to desired thickness. Stir in cream and heat one minute. Correct seasonings. Serve with noodles, boiled rice, baked macaroni or dumplings. Serves 4 to 6.

Thoughts: Art suggests serving the chicken with a green salad and fruit for dessert for a hearty and well-balanced meal.

Art Linkletter's Strawberry Cheese Pie

1 1/3 cups finely crumbled honey graham crackers
1 1/4 cups sugar
1/4 cup softened butter
2 - 8 ounce packages softened cream cheese
5 egg yolks
5 tablespoons lemon juice
1 teaspoon lemon rind
1/16 teaspoon salt
4 egg whites
1 cup commercial sour cream
1 teaspoon vanilla extract
Fresh strawberries in season or whole frozen, drained strawberries

Mix together graham cracker crumbs, 1/4 cup sugar and butter. Press into a deep 10-inch pie plate. Chill one hour.

To cream cheese add 7/8 cup sugar, well-beaten egg yolks, lemon juice, lemon rind, and salt. Mix well. Lightly fold in stiffly beaten egg whites. Pile yolk mixture into pie shell. Bake at 350 degrees F. for 50 minutes or until lightly brown. Remove from oven and cool 15 minutes. (Pie will rise during baking, then slightly deflate.)

Combine sour cream, 2 tablespoons sugar and vanilla extract. Spread lightly over top of pie. Return pie to oven, bake 10 minutes longer. Cool, then refrigerate at least 12 hours. (Pie improves in flavor on second day). Stud top generously with washed, hulled strawberries or frozen berries. Serves 12.

Monday, December 5, 2016

Astrid Lindgren's Pepparkakor

Astrid Lindgren's Pepparkakor

2/3 cup shortening
2/3 cup light brown sugar, firmly packed
2 tbsps. molasses
3 tbsps. boiled, cooled water
2 1/4 cups sifted all-purpose flour
1 tsp. baking soda
2 tsps. ground cinnamon
1 1/2 tsps. ground cloves
1 tsp. ground ginger
Pinch of salt

Cream sugar and shortening thoroughly. Add molasses and water. Sift together flour, baking soda, cinnamon, cloves, ginger and salt. Gradually add to creamed mixture, beating well after each addition. Knead lightly on lightly floured board. Cover loosely with foil; chill well for 30 minutes (longer if desired). Roll out dough 1/8 inch thick on lightly flavored board. Cut into Pippi Longstocking shapes (draw shapes on brown paper and cut out to use as patterns for cookies) or use floured cookie cutters. Place on lightly greased baking sheets. Bake in preheated 350 degrees F. oven 8-10 minutes. Cool. Garnish with ***snow icing*** to outline features, if desired. Makes about 5 dozen cookies.

*** Snow Icing ***

1 1/2 cups sifted powdered sugar
1 tbsp. melted butter
1/2 tsp. pure vanilla extract
Pinch of salt
2-3 tbsps. light cream

Combine to a good spreading consistency.

Sunday, December 4, 2016

Mary Todd Lincoln's Cinnamon Cake

Mary Todd Lincoln's Cinnamon Cake

1 cup dried currants or raisins
1/4 cup brandy or orange juice
1 package active dry yeast
1 1/4 cups warm milk (105 degrees F. to 115 degrees F.)
1 tablespoon sugar
1 cup all-purpose flour
2 3/4 cups all-purpose flour
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground mace
1/2 teaspoon salt
3/4 cup butter
1 cup sugar
1 egg
1 teaspoon grated lemon peel
2 teaspoons lemon juice
1 recipe Orange Glaze (see recipe below) or powdered sugar

In a jar, combine currants or raisins and brandy or orange juice. Cover tightly. Let soak overnight.

In a medium bowl, combine yeast, milk, and the 1 tablespoon sugar. Let stand until mixture is bubbly.

By hand, beat in the 1 cup flour until smooth. Cover and let rise in a warm place until doubled (about 45 minutes).

In a bowl, stir together the 2-3/4 cups flour, the cinnamon, mace, and salt; set aside. Drain currants, reserving brandy or juice; set aside.

In a large mixing bowl, beat the 1 cup sugar and the butter with electric mixer on medium speed until very light. Add egg; beat until light.

Beat in the lemon peel, lemon juice, and reserved brandy or orange juice. Add the yeast mixture; beat until thoroughly combined.

By hand, stir in the currants. Stir in the flour mixture until well combined.

Grease a 10-inch fluted tube pan or a 10-inch tube pan. Turn the batter into pan. Cover and let rise in a warm place for 1 hour.

Bake in a 350 degrees F. oven for 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool on wire rack.

Drizzle with Orange Glaze or sprinkle with powdered sugar. Makes one 10-inch fluted or tube cake (12 servings).

Orange Glaze

1 cup sifted powdered sugar
2 tablespoons orange juice

In a bowl, stir together powdered sugar and orange juice until the mixture is smooth and drizzles easily.

Saturday, December 3, 2016

Recipes by Liberace: Blue Ribbon Potato Soup; Meatball Soup; Rock Cornish Hen Supreme; Sticky Buns

Liberace's Blue Ribbon Potato Soup

3 large potatoes, peeled and diced
2 qts. salted water
1/4 lb. thin noodles
1/4 lb. thick sliced bacon, diced
1 large onion, chopped
1/4 tsp. white pepper

1. Cook potatoes in salted water. Cook noodles according to package instructions. Combine noodles with potatoes and their liquid.

2. Saute bacon with onion. Stir into soup, add pepper. Correct seasonings. Serve piping hot. Serves 6.

Thoughts: Recipe won a blue ribbon at the Wisconsin State Fair.

Liberace's Meatball Soup

1 1/2 pounds ground beef
1/8 pound lean ground pork
3 tablespoons chopped parsley
1 chopped onion
1 cut onion
4 tablespoons flour, divided
2 eggs
2 slices bread, soaked in milk and squeezed dry
1 teaspoon salt
1/4 teaspoon pepper
2 quarts salted water
1 bay leaf
1/4 teaspoon ground allspice
1/2 cup light cream
8 boiled potatoes

1. Thoroughly mix together beef, pork, parsley, chopped onion, 1 tablespoon flour, eggs, bread, salt and pepper. Shape into spheres the size of golf balls. Boil in salted water with bay leaf, allspice and cut onion for 30 minutes. Thicken broth with remaining flour. Blend well.

2. Simmer for several minutes. Remove from heat, stir in cream. Serve over boiled potatoes with a crisp salad or coleslaw. Serves 8.

Liberace's Rock Cornish Hen Supreme

For the stuffing:

3 tbsps. shallots (or medium-sized onion), chopped
1/2 cup celery, chopped
4 tbsps. butter
1/2 lb. sausage meat (or finely ground fresh veal or pork)
Chopped cooked giblets and mashed livers from Rock Cornish hens
5-oz. can water chestnuts, drained and chopped
2/3 cup chopped nuts (pecans, English walnuts or almonds)
3 tbsps. chopped fresh parsley
1 tsp. poultry seasoning
1/2 tsp. ground ginger
2 1/2 cups cooked rice
1 tsp. salt
Freshly ground pepper to taste
1/3 cup dry red wine (or cranberry juice plus 1/2 tsp. fresh lemon juice)
Chicken stock to moisten (canned or juice from cooked giblets)

1. Cook shallots (or onion) and celery in butter. Add sausage meat (or veal or pork), giblets and liver. Cook a few minutes over low heat. Remove from heat.

2. Toss meat mixture lightly in mixing bowl with water chestnuts, nuts, parsley, poultry seasoning, rice, ginger, salt and pepper.

3. Add wine (or cranberry juice) and enough chicken stock to moisten dressing. (If a denser dressing is desired, add 1/2 beaten egg.) Makes enough dressing for 4 Rock Cornish hens.

For the Rock Cornish hens:

4 Rock Cornish hens, cleaned, each one weighing about 1 lb.
Teriyaki sauce (or soy sauce)
Salt and freshly ground pepper
Sweet butter
1 ground bay leaf

1. Remove giblets and simmer in water with piece of onion, rib of celery, salt and pepper until tender. Strain, chop giblets, reserve stock.

2. Rub inside cavities of hens with salt, pepper and ground bay leaf. Fill inside cavities loosely with dressing. Close flaps with skewers or by sewing. Truss hens, tie wings and legs to body.

3. Rub outside skin with teriyaki sauce (or soy sauce), softened butter and pepper. Place hens breast-side up on sizzling platter (or on rack in baking dish). Roast in preheated 400 degrees F. oven 45 minutes. Baste often with teriyaki (or soy sauce) mixed with pan juices and butter until birds are crisp and brown. Serve on warmed platter. Serves 4.

Liberace's Sticky Buns

1 cup white raisins
1/4 cup light rum
1 1/2 cups brown sugar
2 sticks unsalted butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon ginger
3 packages refrigerated unbaked crescent rolls
1 cup chopped pecans
1 cup whole pecans
Non-stick baking spray with flour for greasing pan

Preheat oven to 325 degrees F. Spray two muffin pans with non-stick baking spray. Combine raisins and rum in a small bowl and warm in microwave on high for 45 seconds. Set aside. In a saucepan, melt butter and then stir in spices and brown sugar. Cook, stirring frequently, until it becomes a bubbling syrup. Put a teaspoon of syrup and a few whole pecans in each muffin cup. Unroll one package of crescent rolls on a piece of parchment paper. Pinch seams together to form one flat piece. Drizzle a quarter of the syrup over the dough. Sprinkle a third of the raisins and a third of the chopped pecans on it. Roll it jelly roll style. Cut into 1-inch thick pieces. Place one slice of dough, cut side up, in each muffin tin. Repeat with each package of crescent rolls. Bake 13-15 minutes or until golden brown. Remove from oven and immediately flip the buns onto a cookie sheet covered with parchment paper. Replace any nuts that may have stuck to the pan and serve warm. Makes 2 dozen.

Friday, December 2, 2016

Recipes by Jerry Lewis: Chicken with Herbs; Egg Cream; Egg-in-a-Basket; Italian Salad

Jerry Lewis' Chicken with Herbs

2 three-lb. broiler chickens, cut in eights
3 tbsps. vegetable oil
3 tbsps. butter
1/2 tsp. rosemary leaves
1/2 tsp. oregano leaves
1/4 tsp. thyme leaves
1/2 tsp. basil leaves
1/4 cup celery flakes
1/4 cup onion flakes
l/4 cup sweet pepper flakes
1/4 tsp. garlic powder
2 tsps. salt
1/8 tsp. freshly ground black pepper
One 10 1/2-oz. can chicken broth, undiluted
Parsley flakes for garnish

1. Wash chicken parts and set aside. Keep a little damp.

2. Heat vegetable oil and butter in large skillet. Add all the herbs and vegetable flakes except the parsley to the oil-butter mixture. Brown until herbs are golden. Sprinkle chicken with salt and pepper. Cook chicken in herbed oil-butter mixture until browned on all sides.

3. Add chicken broth and cover tightly. Simmer over low heat until chicken falls from the bones (about 45 minutes).

4. Remove chicken pieces to heated platter. Reduce sauce by cooking over low heat to desired thickness. Taste to correct seasonings. Serve sauce over chicken with mashed potatoes (or polenta). Sprinkle with parsley to garnish. Serves 6 to 8.

Jerry Lewis' Egg Cream

Mix about 2 tbsps. Fox's U-Bet chocolate syrup (milk chocolate syrup) with a dash of milk (about 1 scant tbsp.) in a tall (10 or 12 oz.) glass. Put in cold seltzer water stirring mixture vigorously with a long-handled spoon until chocolate has dissolved. Pour in more seltzer filling to the top of the glass. Add more syrup to taste if desired. Serves one.

Thoughts: Jerry's egg cream was sold in many luncheonette and candy stores in Brooklyn, the Bronx, Queens and the Lower East Side. The best egg creams are made with a fountain seltzer dispenser. It can be made at home using an old-fashioned siphon bottle (use Vichy water) or mineral-free club soda. The ice creamless egg creams date from an earlier era when the original drink was made from an egg-milk powder base similar in taste to malted milk powder.

Jerry Lewis' Egg-in-a-Basket

Jerry says, "Take a piece of white bread and tear a hole in the middle. Simmer that in butter and then you crack the egg and let it sit in the hole. It's an egg-in-the-basket and it's delicious! Now I put a couple of added touches: a strip of bacon on it, and a slice of American cheese underneath and wow! It's a meal! I eat two of those for breakfast and I don't eat again until dinner."

Thoughts: Jerry's favorite merits such interesting monikers as toad-in-the-hole, eggs-on-a-raft, spit in the ocean, a hole in one and gashouse eggs. Eggs may be cooked to a very soft consistency or to any degree of doneness. The latter is best for eating out of the hands--especially with children. Season well with salt, pepper or use whole wheat or rye bread. Sliced tomatoes on the side makes a terrific breakfast to midnight meal or snack.

Jerry Lewis' Italian Salad

1 small clove garlic, cut
1/4 cup olive oil
1 to 2 tbsps. wine vinegar
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1/4 tsp. powdered mustard
One 1-lb. can ceci (garbanzo) beans, drained
1 small yellow onion, chopped
1 small head of cauliflower, broken into flowerets or pieces
1 small head of lettuce, broken into leaves
2 large firm tomatoes, sliced
6 radishes, sliced

1. Rub salad bowl with garlic. Add beans and onion to salad bowl. Mix together olive oil, vinegar, salt, pepper and mustard. Pour half over beans and onion in salad bowl. Let marinate several hours.

2. Add remaining ingredients. Toss lightly but thoroughly to mix. Serve with crusty Italian bread. Serves 4.

Thoughts: Italian vinegar peppers, capers or Italian olives and pimentos can be added as desired.

Thursday, December 1, 2016

Recipes by Sam Levenson: Butternut Squash Pie; Spiced Apple Pudding

Sam Levenson's Butternut Squash Pie

4 butternut squash
3 tablespoons lemon juice
Artificial sweetener to taste
1/2 teaspoon salt
1/2 teaspoon coarsely ground cinnamon
1/16 teaspoon ground nutmeg

1. Bake whole squash in preheated 350 degree F. oven for 1 hour or until tender and skin begins to split. Remove from oven, peel, scoop out pulp, reserving seeds, and mash squash.

2. Add lemon juice, sweetener to taste, salt, cinnamon and nutmeg mixing well. Put mashed squash into a lightly buttered 2-quart casserole or baking dish. Cover and heat 15-20 minutes in preheated 400 degree F. oven. Serve as side dish for roast turkey or fowl. Serves 6-8.

Sam Levenson's Spiced Apple Pudding

4 pounds ripe winter apples (Golden Delicious, Roman Beauties or MacIntosh) Artificial sweetener to taste (liquid or powder)
1/2 tablespoon water
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 teaspoon coarsely ground stick cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unflavored gelatin (or 1/2 envelope low calorie lemon gelatin dessert)
1/2 cup fruit juice (orange, canned pineapple or apple cider) or water

1. Peel, core, quarter apples; place in ungreased 2-quart casserole (or baking dish). Add sweetener to taste, water, lemon juice, flavorings and spices; mix well.

2. Bake uncovered in preheated 400 degree F. oven 50 minutes or until apples are mushy.

3. Dissolve unflavored gelatin in boiling fruit juice (or dissolve low calorie lemon gelatin dessert in boiling water). Spoon over apples while still hot. Chill well in refrigerator. Serves 6-8.

Sam's Thoughts: For maximum flavor select at least 2 kinds of apples. Vary the spices by using ground ginger or mace. Top with fine layer of low calorie cracker crumbs for garnish. 

Wednesday, November 30, 2016

Bethel Leslie's Boeuf Bourguignon

Bethel Leslie's Boeuf Bourguignon

3 lbs. lean beef (round or bottom round), cut in 1 1/2-inch cubes
Seasoned flour
3 onions, peeled and chopped
1/3 cup butter
About one cup water
4 carrots, peeled, cut in half or left whole (if small)
2 doz. pearl onions, peeled
12 small potatoes, cut band around center 1/4 inch wide
Half bottle red wine (Bordeaux or Burgundy)
1 small stalk of celery with leaves, chopped
1 small peeled ripe tomato, chopped
Salt and freshly ground pepper
Good pinch of thyme
10 1/2 oz. package frozen peas

1. Shake meat in seasoned flour in a paper bag. Brown meat and onions together in butter until quite dark brown. Remove meat and onions to ovenproof casserole. Add boiling water to skillet to deglaze pan; pour juice over meat in casserole.

2. Prepare vegetables. Add vegetables with the exception of peas to casserole with meat. Cover with wine. Add seasonings. Cover, place in preheated 350 degree F. oven and cook until meat and vegetables are tender (about 3 hours). Remove lid; put peas (unthawed) over top of stew. Cover, raise oven temperature to 400 degrees and cook about 20 mins. (or until peas are done). Arrange meat and vegetables in a deep platter. If necessary, cook down juice and serve as gravy. Serves 8.

Bethel's Thoughts: For added flavor, add any leftover vegetables to the casserole. Be careful not to add too much liquid to the stew as stew is more richly flavored when not too watery or thickened by adding flour. 

Tuesday, November 29, 2016

Recipes by Jack Lemmon: Broiled Salmon; Marinades, Sauces, and Basters

Jack Lemmon's Broiled Salmon

For the fish:

4 salmon steaks, 1-inch thick
Cut lemon
Vegetable oil (olive or corn)
Ground white pepper

Rub fish steaks with lemon, vegetable oil and pepper lightly. Place on rack of barbecue grill, over coals (or in smoke oven). Cook until fish tests fork-tender for doneness.

For the sauce:

1/2 cup melted butter
1/4 cup dry white wine (or grapefruit juice)
1/16 tsp. ground thyme
1 tsp. parsley
1 tsp. minced scallions

Heat sauce, serve over fish (or use as a marinade for steaks, allowing steaks to sit in shallow container, turning several times; prepare steaks by rubbing with lemon, oil, white pepper on both sides before adding marinade). Delicious with flounder or sole, too. Makes 4 servings.

Jack Lemmon's Marinades, Sauces, and Basters

Barbecue Beginnings:

Steak: top sirloin, cut in 2-inch thickness, weighing 3-4 pounds. T-bones; boneless butterfly, or small filet of beef, rolled, tied, put on spit; lean, ground top round.
Lamb: boneless leg or lamb kabobs.
Fowl: roasting chicken, tied, put on spit; small turkeys or ducks.

Tangy Marinade

2/3 cup tarragon vinegar
1/2 cup light corn syrup
1/4 cup oil
2 tbsps. Worcestershire sauce
1 tsp. salt
1/2 tsp. prepared yellow mustard

Combine ingredients in jar. Cover tightly. Shake well until thoroughly mixed. Great on beef or lamb!

Marinade Orientale

1-inch piece ginger root, minced
1 small yellow onion, minced
2 tbsps. brown sugar (or molasses)
1/2 cup soy sauce
1/2 cup sherry

Combine ingredients in jar and shake well. Let meat marinate several hours in refrigerator, turning occasionally.

Variations: Use above formula, but substitute pineapple juice for sherry on chicken (or pork). Use Bar-le-Duc or red currant jelly in lieu of brown sugar for fowl to increase sweetness.

California Steak Marinade

1 cup water (or beef broth)
1/2 cup soy sauce
2 jiggers whiskey
1 clove garlic, pressed
1/2 tsp. ground ginger (or coriander)
1/4 cup Worcestershire sauce
2 tbsps. honey (or brown sugar)

Combine ingredients in glass jar; shake well. Pour over steaks (works well on T-bone or club steaks). Let marinate several hours in refrigerator, turning several times before grilling meat.

Devilish Steak Sauce

1/4 cup salad oil
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup prepared yellow mustard
1/2 tsp. garlic salt
1/8 tsp. freshly ground black pepper

Combine ingredients in small saucepan. Bring to a boil; simmer 5 minutes. Cool. Spread generously on both sides of steak or lamb or beef kabobs. Let stand 10 minutes. Broil or grill, basting with sauce several times. Makes 1 cup (enough for 3-4 lbs. of meat).


Use to brush on while cooking roasts instead of marinade. It keeps meat and fish moist.
Marvelous for fish and chicken: Equal parts melted sweet butter, fresh lemon juice, accents of paprika, finely grated lemon peel to taste.
For grilling fish, fowl or lamb: Equal parts butter, dry vermouth.
Excellent for lamb, beef or fowl: Equal parts olive oil, lemon juice, tarragon vinegar.

Monday, November 28, 2016

Vivien Leigh's Fruta Almina

Vivien Leigh's Fruta Almina

5/8 cup water
4 tablespoons corn syrup
Dash salt
1/2 teaspoon vanilla
4—6 medium ripe pears (or bananas or peaches)
3 egg yolks, slightly beaten
3 1/2 ounces extra-fine white sugar
3/4 teaspoon cornstarch
1/3 cup milk
8 tablespoons cream
Juice and grated rind of 1/2 fresh orange
Nutmeg for garnish

Combine water, corn syrup, salt and vanilla in a pan and heat, stirring until it becomes a syrup. Peel and halve the pears and poach gently in the syrup until tender. Set aside to cool. Prepare a smooth creamy sauce by putting the egg yolks in a double boiler. Add the sugar and cornstarch and mix with a fork until well blended. Add milk slowly, stirring continuously. Then add orange rind. Continue cooking mixture slowly, stirring constantly until it thickens. Do not let it boil. When thick, remove from heat, add a dash of salt, and allow to cool. When cool, add cream, blending until smooth. Add the orange juice. Whip the remainder of the cream and add to the sauce to thicken it more. Chill in refrigerator briefly. Remove the cooled poached pears from liquid and pour chilled sauce over them. Sprinkle with nutmeg before serving. Serves 6.

Sunday, November 27, 2016

Recipes by Janet Leigh: Rainbow in Paradise Salad with Ginger Orange Dressing; Tropical Fruit Salad with Daiquiri Dressing

Janet Leigh's Rainbow in Paradise Salad with Ginger Orange Dressing

1 large head iceberg lettuce
1 lb. can sliced beets
2 cups cooked shrimp
1 cup cooked peas
2 hard-cooked eggs, thinly sliced
Ginger orange dressing

Core, rinse and thoroughly drain lettuce. Refrigerate in disposable plastic bag (or plastic crisper). Chill all remaining ingredients. Shred lettuce and place in large shallow bowl. Drain beets and arrange in a semicircle around outer edge of bowl. Arrange shrimp, peas and eggs in row next to beets. Serve With ginger orange dressing. Serves 4-6.

Ginger Orange Dressing

2/3 cup corn oil
1 tbsp. grated orange peel
2 tbsps fresh orange juice
2 tbsps. fresh lemon juice
1 tsp. onion salt
1/2 tsp. white pepper
1/2 tsp. powdered ginger
Dash of white sugar
1/2 tsp. paprika
1/2 tsp. celery salt

Combine all ingredients in small covered jar. Shake thoroughly to blend. Shake again just before serving. Makes about 1 cup dressing.

Janet Leigh's Tropical Fruit Salad with Daiquiri Dressing

For the Daiquiri dressing:

1/3 cup corn oil
1/2 tsp. grated lime peel
1 1/2 tbsps. lime juice
1 1/2 tbsps. rum
1/2 tsp. salt
Dash of sugar

Combine all ingredients and blend well.  Set aside. Makes about 1/2 cup dressing.

For the salad:

1 head iceberg lettuce
1 large orange
2 bananas
1 papaya
4 slices fresh (or canned) pineapple
Brown sugar

Core, rinse and thoroughly drain lettuce. Refrigerate in disposable plastic bag (or plastic crisper). Pare and section orange. Peel bananas, cut in halves lengthwise, then in halves crosswise. Cut papaya in half, remove seeds and peel fruit. Cut in thick slices. Arrange fruits in shallow pan. Pour Daiquiri dressing over fruit. Let it marinate about an hour. Just before serving, drain off dressing and reserve. Sprinkle fruit lightly with brown sugar. Broil about 4 inches from heat about 5 minutes (or until lightly browned). Meanwhile, cut 4 crosswise sections from lettuce and arrange on individual salad plates. Arrange warm broiled fruit on lettuce rafts. Spoon reserved dressing over all. Serves 4.

Thoughts: If desired, a few drops of rum extract may be substituted for the rum.