Recipes by Richard Dix: Eggnog Pie Deluxe; Kippered Alaska Cod

Richard Dix's Eggnog Pie Deluxe

Separate yolks from whites of 4 eggs. Beat yolks separately and into them stir 2 tablespoons and 1/2 cup sugar. While doing this have 2 cups milk scalding in top of double boiler. Pour scalded milk over egg yolk mixture, return to double boiler and cook until thick. When cold, fold in stiffly beaten white of 1 egg and add rum flavoring. Pour into pie shell and top with meringue made from 3 remaining egg whites, stiffly beaten and sweetened with 6 tablespoons powdered sugar. In making crust, crumb 15 graham crackers. Into this work 1/2 cup butter and 1 tablespoon sugar. Press mixture firmly with fingers against bottom and sides of buttered pie tin and bake for 10 minutes in moderate oven, about 325 degrees F.

Richard Dix's Kippered Alaska Cod

Piece of kippered cod about 1 1/2 pounds
6 medium onions
2 tablespoons butter
1 cup medium thick white sauce
1 tablespoon butter
Seasoning to taste

Boil the kippered cod until tender, drain and put in earthen casserole. Pare and slice the onions and fry to a golden brown in 2 tablespoons butter. Spread over the fish, add a tablespoon butter and put the casserole uncovered in the oven for 5 minutes or until lightly browned. Send to the table at once without taking from casserole.

In making the white sauce, use enough butter to make a good rich sauce or add a little cream when blending.

Walt Disney's Chili and Beans

Walt Disney's Chili and Beans

2 pounds dry pink (pinto) beans
2 onions, sliced
1/4 cup vegetable oil
2 cloves garlic, diced
1 cup chopped celery
2 pounds coarsely ground lean beef
1 teaspoon chili powder, or to taste
1 teaspoon paprika
1 teaspoon dried thyme leaves
1 (28 ounce) can solid-pack tomatoes
Salt, to taste
Optional seasonings for a more spicy chili: 1/8 teaspoon each coriander, turmeric, chile seeds, fennel, cloves, cinnamon, dry ginger or 1 small yellow Mexican chile pepper

Wash and sort beans and soak overnight in cold water.

Next morning, drain; add water to cover, 2 inches over beans. Add sliced onions and simmer, covered, until tender, about 2 hours.

Meanwhile, heat oil in large pot and lightly brown garlic, celery and beef, stirring. Add chili powder, paprika and thyme. Break up tomatoes with a spoon and mix with meat mixture. Cover and simmer 1 hour.

When beans are tender, combine with meat, stirring gently. Taste and add salt, as needed. Simmer 30 minutes longer.

Alan Dinehart's Baked Red Kidney Beans

Alan Dinehart's Baked Red Kidney Beans

1 large can kidney beans
2 medium or 1 large onion
1 can tomato soup
3 strips bacon

Put a layer of beans in greased baking dish. Then thin layer of sliced onions. Cut bacon into small pieces, and lay on top of onion. Repeat until ingredients are used. Pour can of tomato soup over all, and bake 2 hours. Recipe may be doubled or tripled to serve more people. Delicious substitute for meat, and kept hot, is a grand dish for picnics or out-of-door meals.

Recipes by Phyllis Diller: Corn-Mushroom Saute; Hot Slaw; Potato Salad; Stuffed Mushrooms

Phyllis Diller's Corn-Mushroom Saute

1/4 cup butter
4 cups whole kernel corn
1/2 cup sliced green onions
1/8 cup chicken stock
2 cups sliced fresh mushrooms
salt, pepper, and dill weed to taste

Melt butter in a large skillet. Add corn and onions; saute.

Add chicken stock. Cook 3 minutes, stirring occasionally. Stir in sliced mushrooms and cook an additional 2 minutes.

Just before removing from heat, season to taste with salt, pepper, and dill weed.

Phyllis Diller's Hot Slaw

1 medium head cabbage, grated
1 egg
1/3 cup vinegar
Scant 3 tablespoons sugar
Salt and pepper

In saucepan, cook cabbage, covered, in about 1/2 cup boiling salted water for 2 minutes or until barely cooked. Drain.

Combine egg, vinegar and sugar. Pour egg-sugar mixture over cabbage, stirring over low heat only until egg starts to congeal. Remove from heat.

Season to taste with salt and pepper. Serve at once. Makes 6 to 8 servings.

Phyllis Diller's Potato Salad

4 large potatoes, peeled
1/4 cup fresh lemon juice
1 tablespoon granulated sugar
1 cup mayonnaise
2 small white onions, finely diced

In saucepan. cook potatoes in boiling salted water until tender but still firm. Drain and cool. Slice thinly with sharp knife.

Combine lemon juice, sugar and mayonnaise. Pour over sliced potatoes and onions in bowl. Mix. Cover.
Refrigerate several hours before serving. Makes 6 servings.

Note: Other ingredients that can be included are chopped, hard-cooked egg, chopped celery and-or water chestnuts.

Phyllis Diller's Stuffed Mushrooms

3 tablespoons minced onions
1/4 clove minced garlic
1/2 teaspoon butter (or olive oil)
4 1/2 oz. (1/2 cup) can deviled ham
2 tablespoons grated Parmesan cheese
2 tablespoons bread crumbs
1 beaten egg yolk
2 1/2 tablespoons chopped parsley
Pinch of cracked (or freshly ground) pepper
1/8 teaspoon seasoned salt
12 mushrooms
Paprika

1. Saute onion and garlic in butter over very low heat until onion is transparent. Stir often.

2. Combine deviled ham, Parmesan cheese, bread crumbs, beaten egg yolk, parsley, pepper and seasoned salt. Add onion mixture.

3. Remove stems from cleaned mushrooms. Fill caps with ham mixture. Dust tops with paprika. Place in a greased pan. Bake at 375 degrees 15-20 minutes or until mushrooms are tender. Serves 3 as an entree, 4-6 as hors d'oeuvres.

Marlene Dietrich's Lobster Thermidor

Marlene Dietrich's Lobster Thermidor

Cut live lobster in two, lengthwise. Sprinkle with olive oil, salt, and pepper. Put in the oven to bake. When done, remove meat from the shells and cut in pieces. Make a sauce as follows:

Chop two shallots, and a little parsley. If possible, add one teaspoonful of meat extract or some good meat gravy, and reduce by boiling until nearly dry. Add one teaspoonful of dry mustard, one cup cream sauce, and two ounces of butter. Put some of sauce in bottom of shells. Place lobster in the sauce and pour remainder over the top. Sprinkle with grated cheese and bake in oven until brown. Boiled lobster may be used in place of live lobster.

Angie Dickinson's Honeymoon Sandwich

Angie Dickinson's Honeymoon Sandwich

2 slices rye bread or one English muffin, split
Soft sweet butter
4 generous slices baked or boiled ham (or lightly broiled Canadian bacon)
Dijon mustard
4 thick slices beefsteak tomato
1 dill pickle, sliced lengthwise
3-4 slices Cheddar or American cheese

Lightly toast bread and spread lightly with butter. Top each slice with ham; spread ham lightly with mustard. Top with tomato, pickles, ending with cheese on top. Run under broiler until cheese is melted and lightly browned. Serve open-face style with good vintage brut champagne. Great for brunch or supper.

Colleen Dewhurst's Chocolate Pots de Crème

Colleen Dewhurst's Chocolate Pots de Crème

6 oz pkg. semi-sweet chocolate bits
1 egg
1 tsp. sugar
1 tsp. vanilla
3/4 cup light cream, scalded

Put chocolate bits, egg, sugar and vanilla into electric blender. Mix until smooth and gummy in texture. Add scalded cream and beat again until smooth.

Pour into bowl. Refrigerate until thoroughly chilled. Should you be in a great hurry, put mixture in freezer compartment. It will be ready to serve in about 20 mins.

Serve with whipped cream and/or shaved sweetened dark chocolate. Serves 4.