Monday, June 13, 2016

Recipes by Patty Duke: Beef Stroganoff; Pork Crown Roast; Sauteed Zucchini; Super Apple Pie

Patty Duke's Beef Stroganoff

2 lbs. boneless beef sirloin
1 1/2 tsps. salt
1/2 tsp. freshly ground pepper
l tbsp. flour
6 tbsps. butter
1/2 cup beef broth
3 tbsps. dry red wine
1/2 tsp. hot mustard (Dijon type)
1 large yellow onion, sliced
3 large fresh mushroom caps, sliced
1 tbsp. tomato paste
4 drops Tabasco sauce
1 cup sour cream

1. Pound meat to flatten slightly. Cut across the grain into strips about 2 inches wide and 1/2 inch thick. Sprinkle meat strips with salt and pepper. Let stand about one hour at room temperature.

2. Melt 2 tbsps. butter, blend in flour; cook over low heat, stirring. Gradually add beef broth and red wine, boil up. Stir in mustard; set aside.

3. In another pan brown meat quickly in 2 tbsps. butter; set aside. In separate pan, brown onion in remaining 2 tbsps. butter, add sliced mushrooms, cook until mushrooms soften. Add meat and onion-mushroom mixture to the sauce; cover, cook over low heat about 15 minutes (or until meat is tender), stirring often. At the end stir in tomato paste and Tabasco sauce, blend well. Add sour cream and heat to serving temperature but do not boil. Serve at once over cooked noodles. Serves 6.

Patty Duke's Pork Crown Roast

10 to 12-lb. (about 14 ribs) crown roast of pork
Salt, freshly ground black pepper
Favorite stuffing (about 4-5 cups)
1 cup apple cider or cranapple juice
Spiced crab apples or spiced pears for garnish

Place roast in an aluminum foil roasting pan, prong 1-side down. Season roast generously. Pour apple cider (or cranapple juice) down through the center.

Roast uncovered in preheated 325 degrees F. oven for 2 hours, basting often with pan drippings. Remove roast from oven; invert so rib ends are up. Fill center with stuffing. Insert meat thermometer in thickest part of roast, being careful not to strike bone or fat.

Roast until meat thermometer registers 170 degrees F. Total roasting time should be about 35 minutes per pound. Baste frequently. Arrange roast on serving plate; remove thermometer.

Decorate prongs with paper frills and garnish with crab apples or spiced pears. Let roast firm up a few minutes before carving. To serve, slice between ribs. Serves 12-14.

Patty Duke's Sauteed Zucchini

2 tbsps. corn oil
1 small yellow onion, peeled, chopped
1/2 lb. mushrooms, cleaned, sliced
1 lb. zucchini, washed, cut into 1/4-inch slices
1 tsp. salt
1/4 tsp. freshly ground black pepper (more if desired)
3/4 tsp. thyme
1/2 cup freshly ground Parmesan cheese

Heat oil in large skillet. Saute onion over low heat until limp. Add mushrooms and zucchini; sprinkle evenly and generously with salt, pepper and thyme. Cook over low heat until vegetables are golden brown, stirring occasionally. Serve piping hot. Garnish with Parmesan cheese. Terrific with fillet of sole amandine. Serves 4-6.

Thoughts: Patty Duke's vegetable offering is delicious and versatile. The actress is a strong believer in using herbs and spices, and she's generous with the thyme, so use more or less to suit your palate. Sauteed zucchini can also be made with green pepper, tomatoes, parsley, and-or bay leaf.

Patty Duke's Super Apple Pie 

For the crust:
2 cups all-purpose flour
pinch salt
10 tbsps. lard (or shortening)
1/4 cup ice cold water

Sift together flour and salt. Cut in lard until the size of a pea. Gradually add water until dough forms a ball. Wrap in aluminum foil; chill 30 mins.

Roll out half the dough. Line a 10-inch plate. Set aside.

For the filling:
Tart green cooking apples (enough to make about 7 1/2 cups peeled, sliced apples)
1/3 cup white sugar
1/3 cup light brown sugar
2 tbsps. flour
Pinch of salt
1 tsp. cinnamon (or 1/2 tsp. mace)
3 tbsps. sweet butter, cut in small pieces
juice and grated rind of 1/2 lemon
1/2 cup sour cream (or heavy cream)
egg yolk mixed with 1 tbsp. water

Peel and slice apples. Combine white sugar, brown sugar, flour, salt and cinnamon (or mace). Coat apples with sugar-flour mixture. Add butter, lemon juice and rind.

Fill lower crust with apple mixture. Sprinkle sour cream (or heavy cream) over apples.

Roll out top crust. Cut steam vents. Attach top crust to lower crust and seal edges.

Brush top with egg yolk mixed with water. Bake in preheated 375 degrees F. oven for 50 minutes. Serve warm with whipped cream, ice cream or a slice of aged Cheddar cheese. Serves 6.

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