Sunday, January 31, 2016

Recipes by Lucille Ball: Apple John; Chicken Saute; Chinese Goodie; Christmas Persimmon Cake; Fresh Cranberry Sauce; New England Boiled Dinner

Lucille Ball's Apple John

2 3/4 pounds cooking apples (8 cups,thinly sliced, pared)
1/2 cup granulated sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 tablespoon grated lemon peel
2 tablespoons lemon juice
1/4 cup water

2 cups Bisquick
2 tablespoons granulated sugar
3 tablespoons melted butter
1/2 cup milk

Heat oven to 375 degrees F. Grease a 2-quart casserole.

Fill casserole with apples, sugar, nutmeg, cinnamon, lemon peel, lemon juice, and water. Toss together with a fork.

Bake, covered, 1 hour or until apples are tender.

Turn oven heat up to 450 degrees F.

In bowl combine Bisquick and sugar; quickly stir in melted butter and milk.

Drop, by rounded tablespoonfuls, around top edge of casserole, also one in center of biscuit ring.

Bake, uncovered, about 12 to 15 minutes, or until biscuits are golden and done.

Cool slightly. Serve warm, with vanilla ice cream on top of each serving. Makes 9 servings.

Lucille Ball's Chicken Saute

4 pound whole chicken, cut up
1/8 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
1/4 cup olive oil
1 tablespoon parsley, minced
1 cup sliced mushrooms
1 yellow onion, chopped
1 can (15 ounce) artichoke hearts, drained
1 clove garlic, smashed
1/4 cup white wine

Dust chicken pieces with mixture of flour, salt, pepper, and paprika.

Heat olive oil; fry chicken until golden. Cover skillet, reduce heat; cook until tender.

Remove chicken. Add to skillet, parsley, mushrooms, onions, artichoke hearts, and garlic. Cook until vegetables are tender. Add white wine.

Replace chicken in skillet. Cover; simmer 10 minutes.

Lucille Ball's Chinese Goodie

For the almond rice:
3 tbsps. butter
2 scallions (white and green parts), thinly sliced
1 - 10 1/2 oz. can beef broth
1 tsp. soy sauce
1 tsp. salt
1 tsp. sugar
1 1/2 cups instant rice
1/3 cup slivered almonds

1. Melt half the butter in skillet (or saucepan). Saute scallions until softened. Remove from heat. Add beef broth, soy sauce, salt, sugar and enough water to measure about 2 cups. Bring to boil. Add rice, bring again to boil. Cover and remove from heat.

2. Saute almonds in remaining butter until lightly browned. Toss lightly with cooked rice. Serves 8.

For the meat:
1 1/2 lbs. top filet of beef, cut in thin strips
1/4 cup soy sauce
1 - 10 1/2 oz. can beef broth
1 tsp. garlic salt
1-inch piece peeled ginger root, chopped or powdered
1 tbsp. cold water
2 tbsps. cornstarch

1. Heat soy sauce, beef broth, garlic salt and ginger root in deep skillet (or saucepan) to rolling boil. Let each guest select meat and drop meat in stock one at a time. Let meat cook in bubbling sauce a few mins. Serve on almond rice. Pass sauce (made by dissolving cornstarch in cold water and adding to 1 cup of the stock cooked to desired thickness). Serves 8.

Thoughts: Lucy's Chinese Goodie is an adaptation of the famous Chinese Hot Pot. If desired, vegetables, preferably Chinese cabbage, or hearts of lettuce, plus diced eggplant or spring onion, and fish (shrimp, scallops, sliced raw fish or lobster) can also be used.

Lucille Ball's Christmas Persimmon Cake

3 tbsps. butter
2 cups sugar
2 cups persimmon pulp
2 cups chopped walnuts
1 cup seedless raisins
1 cup chopped dates
1 tbsp. grated orange peel
4 cups sifted cake flour
4 tsps. baking soda
3 tsps. baking powder
2 tsps. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1 cup milk
2 tsps. pure vanilla extract

In a large mixing bowl cream butter with sugar. Add persimmon pulp, nuts, raisins, dates and orange peel; mix well. Sift flour with baking soda, baking powder and spices. Add flour mixture alternately with milk beginning and ending with flour. Stir in vanilla extract. Turn batter into 2 well-greased 9 x 5 x 3-inch loaf pans. Bake in a preheated 300° degrees F. oven 1 3/4 hrs. (or until a cake tester inserted into center comes out clean.) Turn out onto wire rack and cool. Garnish, if desired, with glace fruits and nuts arranged in a row down the center of the cake. Yield: 2 loaf cakes.

Lucille Ball's Fresh Cranberry Sauce

1 lb. fresh cranberries
1 medium orange
2 cups sugar

Wash and remove stems from cranberries; dry well. Grind cranberries in food chopper set on medium setting. Quarter orange, remove seeds and grind peel and all with medium setting. Add the sugar. Mix all ingredients together well. Chill in refrigerator 3 hrs.

Lucille Ball's New England Boiled Dinner

4-5 lbs. corned beef brisket (or ham shanks)
Cold water
6 crushed peppercorns
Bay leaf
6 potatoes, peeled, cut in quarters
4 small onions, peeled
3 turnips, peeled, cut in quarters
6 carrots, peeled
Medium-sized green cabbage, cut in sixths
Salt to taste

1. Tie corned beef to hold shape. Wash under running water. Put in large stock pot and add enough cold water to cover meat. Slowly bring to boil. Simmer 30 mins. and remove scum. Add peppercorns and bay leaf. Cover and simmer slowly about 4 1/2 hours (or until meat is tender).

2. Remove meat to heated platter. Skim off scum. Add potatoes, carrots, onions and turnips to stock. Cook about 20 minutes. Add cabbage and cook until tender. Reheat meat. Serve meat on platter with vegetables. Add salt to stock. Serve stock as natural sauce or thicken with flour as desired. Serve with horseradish or mustard sauce. Serves 8.

No comments:

Post a Comment