Tuesday, August 9, 2016

Recipes by Judy Garland: Five-Minute French Dressing; Raw Spinach Salad; Savory Pancakes; Shepherd's Pie Supreme

Judy Garland's Five-Minute French Dressing

1/2 cup olive oil
4 tablespoons vinegar
1 teaspoon salt
1 teaspoon paprika
1/2 clove garlic, minced
1 teaspoon granulated sugar

Mix all ingredients together.

Judy Garland's Raw Spinach Salad

Clean spinach thoroughly and chop into fine pieces. Cook bacon until very crisp, cut in small pieces, and add to spinach. Mix with French dressing into which has been added a dash of chili sauce. Serve very cold with crisp rye bread toast.

Judy Garland's Savory Pancakes

Four ounces plain flour
1 egg
12 tablespoons milk
pinch salt
1 finely chopped onion
mixed herbs

Sift flour and salt into a large, cool basin; make a well in the center and break in the egg; gently stir the flour into the egg, then gradually the milk, and when half the milk has been added ail the flour should be moistened; it should then be beaten thoroughly to remove any lumps; add the rest of the milk, mixing in evenly; strain and stand for one hour; then add onion, parsley, herbs and pepper; melt a little butter in a small frying pan; pour in enough batter to cover the bottom of the pan thinly; fry until a golden brown on both sides; toss or turn with a knife; roll up and serve very hot, garnished with parsley.

Judy Garland's Shepherd's Pie Supreme

Half of a leg of lamb, bone in, weighing 3 lbs.
2 chicken breasts, weighing 1 1/2 lbs.
10 oz. can chicken broth
10 oz. can beef broth
3 tablespoons minced dill (or 1 tsp. dried)
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
10 1/2 oz. can cream of mushroom soup
2 teaspoons Worcestershire sauce
1/2 teaspoon onion juice

Place lamb on rack in roasting pan. Insert meat thermometer, being careful not to touch bone. Roast uncovered in preheated 300 degree oven about 2 1/4 hrs. (or until thermometer registers 170 degrees for rare lamb). Cool slightly, trim and discard outer skin, fat and cartilage. Chop (or hand grind by putting meat through coarse blade of meat grinder). Makes about 4 cups ground lamb.

Put chicken in saucepan; cover with undiluted chicken and beef broth. Cover and simmer about 1 hr. (or until tender). Cool chicken on plate, reserve stock. Strip meat from bones. put through coarse blade of meat grinder. Makes about 2 cups ground chicken.

Combine lamb, chicken, dill, salt and pepper in mixing bowl. Mix well with hands. Dilute mushroom soup with about 1 cup chicken stock, Worcestershire sauce and onion juice. Mix well with meat mixture. Butter two 2-quart casseroles. Divide mixture in half, press into each casserole.

1 cup water
1 cup stock (from chicken)
1/2 cup milk
2 tablespoons butter
2 1/4 cups instant potato flakes
1 cup sour cream
1 tablespoon minced chives
1/2 teaspoon caraway (or sesame) seeds
Salt and freshly ground pepper to taste

Heat water and stock together until boiling; remove from fire. Add milk, butter, stir in potato flakes, beating until light and fluffy.

Add sour cream, chives, caraway (or sesame) seeds, salt and pepper to taste; blend well. Top meat in each casserole with whipped potatoes. Bake in preheated 450 degree oven 20-25 mins. (or until top browns). Run under broiler to crisp. Each casserole serves 4-6. Reserve second casserole for encores or cover tightly and freeze for later use.

Judy advises, "Serve with a wonderful green salad and/or a cooked green vegetable. Be sure to roast lamb especially for the occasion for top flavor results."

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