Recipes by James Drury: Blueberry Lattice Pie; Broiled Rocky Mountain Rainbow Trout

James Drury's Blueberry Lattice Pie

One 9-inch prepared pie pastry (or 1 pkg. pie crust mix)
4 cups blueberries
1/2 cup sugar
1/2 cup light brown sugar, firmly packed
Scant 1/3 cup flour
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon (or mace)
1/4 cup melted butter (or margarine)

1. Roll out two-thirds of the pastry (prepare packaged pie crust mix according to box instructions) on lightly floured board. Line bottom and sides of an ungreased 9-inch pie pan.

2. Combine blueberries with sugar, brown sugar, flour, salt, nutmeg, cinnamon (or mace) and butter (or margarine). Mix well, pour into pie shell.

3. Roll out remaining pastry and cut into ten 1/2-inch wide strips. Arrange strips in a lattice over filling. Crimp or flute edges. Bake in preheated 425 degrees F. oven 35-45 minutes (or until brown and bubbly). Cool slightly before serving. Garnish spaces between "lattices" with additional uncooked fresh blueberries. Serve plain, with whipped cream or vanilla ice cream. Serves 6.

Thoughts: Spices may be increased according to individual tastes. This recipe can be made with 4 cups of frozen dry-pack blueberries (or 2 cups blueberry pie filling). If the latter is used, add 1/4 cup melted butter and 1/2 tsp. each nutmeg and cinnamon to filling.

James Drury's Broiled Rocky Mountain Rainbow Trout

4 Rocky Mountain rainbow trout, each weighing 1 lb.
1/2 cup flour
1 tsp. salt
1/16 tsp. freshly ground black pepper
1 tsp. Worcestershire sauce
8-10 drops Tabasco
Soft butter

1. Clean trout thoroughly, wash in cold salted water and wipe with damp cloth. Blend flour, salt, pepper, Worcestershire and Tabasco (condiments will form balls).

2. Rub on inside and outside of trout. Dot small bits of softened butter on fish. Broil until flesh begins to flake. Turn and dot other side with butter. Broil. Serve at once. Serves 4.

Marie Dressler's Turkey Stuffing

Marie Dressler's Turkey Stuffing

One quarter of a loaf of stale bread cut into pieces
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. ginger
1/4 tsp. poultry seasoning
2 tablespoons butter, melted
1 egg, slightly beaten
1/2 tsp. finely chopped onion
1 tsp. chopped parsley
heart, liver, and gizzard or pork sausage

Soak the bread in cold water and squeeze dry. Add seasonings and butter. Mix. Add the egg, onion, and chopped parsley. Mix thoroughly. Add the heart, liver, and tenderest part of the gizzard, chopped fine and partially boiled. If you are using the sausage, add it instead. This is stuffed into the turkey in the usual way and the opening sewed up.

Recipes by Mike Douglas: Buttermilk Chocolate Cake with Chocolate Butter Cream Icing; Caesar Douglas Salad; Irish Stew Pie

Mike Douglas' Buttermilk Chocolate Cake with Chocolate Butter Cream Icing

1 cup butter
2 cups white sugar
5 eggs, beaten separately
4 squares unsweetened chocolate (melted and cooled)
2 1/2 cups sifted cake flour
1 tsp. soda
1/4 tsp. salt
1 cup buttermilk
1 tsp. vanilla

Cream together butter and sugar. Add beaten yolks and melted chocolate. Beat well.

Sift together flour, soda and salt. Add alternately to creamed mixture with the buttermilk. Add vanilla. Fold in stiffly beaten egg whites; pour into a large oblong baking pan that has been greased and floured.

Bake in preheated 350 degrees F. oven until done (about 25 minutes). Test with toothpick. When it comes out clean, cake is done.

Chocolate Butter Cream Icing:
1/2 stick butter, melted
3 squares unsweetened chocolate, melted and cooled
4 tbsps. half-and-half
1 tsp. vanilla
1 beaten egg yolk
1 lb. confectioners sugar

Combine melted butter and chocolate. Add remaining ingredients blending until smooth and of spreading consistency. Spread on cake while still warm. Cut cake in squares to serve.

Mike Douglas' Caesar Douglas Salad

1 clove garlic, quartered
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2/3 cup olive oil
2 eggs, coddled
2 heads romaine lettuce
1 head iceberg lettuce
1 large ripe avocado
2 tablespoons anchovy paste
Juice of two lemons
2 tablespoons red wine vinegar
2/3 cup croutons
1/2 cup Parmesan cheese

Put garlic, salt and pepper in the olive oil and let it marinate several hours or overnight. Remove garlic. Coddle eggs by placing two room temperature eggs into boiling water for one minute and then removing and setting aside until needed. Wash and dry lettuce, tear into bite-size pieces, and refrigerate until needed. Cut avocado in half, remove pit, spoon out pulp and mash in a large wooden salad bowl. Add anchovy paste,
lemon juice, vinegar and oil mixture. Mix well. Add greens and toss. Garnish with croutons, cheese and coddled eggs; toss lightly again and serve. Serves 8.

Mike Douglas' Irish Stew Pie

4 lbs. beef, chuck or round cut in 2-inch squares
Seasoned flour
4 tbsps. shortening
2 qts. boiling water
Juice of one lemon
1 tbsp. Worcestershire sauce
2 cloves of minced garlic
1 large onion, minced
4 bay leaves
2 tsps. salt
1 tsp. pepper
1 tsp. paprika
2 dashes of ground cloves
2 tsps. sugar
2 bunches carrots, quartered
2 large cans Irish potatoes, drained
2 small cans white onions, drained
2 pkgs. pie crust mix

1. Dredge meat in flour. Melt shortening until it is smoking hot. Brown meat in hot shortening. Add water, lemon juice and Worcestershire sauce. Add garlic, onions and bay leaves. Add dry ingredients.

2. Add carrots. Cook 20 mins. at high heat. Add canned potatoes and onions. Cook 10 more mins. or until carrots are tender.

3. Make crust as directed on package. Pour stew into one huge (or two small) casseroles. Add crust on top. Brown in preheated 400 degree F. oven until crust is brown. Serves 8 to 10.

Recipes by Michael Douglas: Blender Favorites; California Lunches

Michael Douglas' Avocado and Grapefruit Juice in Blender

3 avocados
4 cups unsweetened grapefruit juice (preferably fresh)
3/4 cup honey
Crushed ice

In blender, puree avocados with grapefruit juice, honey and crushed ice. Chill well; pour into tall glasses. This is a fueling filler.

Michael Douglas' Avocado and Orange Soda in Blender

2 California avocados
Juice of 1 lime
Juice of 1 orange
3 tbsps. honey
4 (seven ozs. each) bottles lemon-lime carbonated beverage
1 pt. vanilla ice cream (or orange, lime or lemon sherbet)
Lime slices, mint to garnish

1. In blender, puree avocados with lime juice, orange juice and honey. Chill well; pour into 6 tall glasses. Vigorously stir in carbonated beverage. Top each soda with a scoop of ice cream (or sherbet). Makes 6-8 servings.

Thoughts: If desired, yogurt can be substituted for ice cream (or sherbet) and soda for lunch and-or late night snacking.

Michael Douglas' Banana Instant Blender Breakfast

1 can frozen orange juice
2 cans milk
1 cup water
1 banana

1. Place all ingredients in electric blender. Mix until smooth. Serves 4.

Thoughts: Michael's instant breakfast can be supplemented by adding honey (or molasses), eggs, yogurt and wheat germ as tastes dictate.

Michael Douglas' California Lunch (Fruit Plate)

2 large bananas, sliced
2 medium oranges, sectioned
1/2 cup slivered dates
One (1 lb. 4 oz.) can pineapple chunks
2 tbsps. white wine vinegar
1 tsp. curry powder
1/4 tsp. salt
1/4 cup salad oil
Crisp salad greens
Cottage cheese (or cooked white breast of chicken)
Chopped salted peanuts

1. Combine bananas, oranges and dates in large bowl. Drain pineapple, reserving 1/2 cup juice. Add pineapple to fruit. Combine juice with vinegar, curry powder, salt and salad oil. Shake well, pour over fruit,
marinate about 30 minutes.

2. Arrange crisp greens on large platter (or 6 salad plates). Spoon cottage cheese on top and fruit mixture over all. Top salad with chopped peanuts. Makes 6 servings.

Michael Douglas' California Lunch (Oranges and Avocados)

1 cup yogurt
2 tbsps. honey
2 tbsps. mayonnaise
1 tsp. grated orange peel
Dash of salt
6 oranges
4 ripe unpeeled California avocados, halved

1. Combine and chill for dressing: yogurt, mayonnaise, honey, orange peel and salt. Arrange orange sections in avocado halves, top with dressing. Serve alone for lunch or with a pair of hamburgers or broiled lamb chops for dinner.

Recipes by Melvyn Douglas: Baked Bass Provencal; Buttermilk Cornbread; Chicken Stew

Melvyn Douglas' Baked Bass Provencal

2 lb. striped bass (or red snapper or rock bass), cleaned, head off
3 large ripe tomatoes, chopped
1/3 cup dry Provence wine (or clam juice)
1/3 cup onion flakes
2 tbsps. butter (or oleomargarine)
4 tsps. cornstarch
2 bay leaves
1 tsp. parsley flakes
3/4 tsp. salt
1/4 tsp. thyme leaves, crumbled
1/8 tsp. garlic powder
1/8 tsp. freshly ground pepper

1. Place fish in large baking dish. Combine remaining ingredients; mix well. Pour over fish. Bake uncovered in preheated 350 degrees oven for 50 minutes (or until fish flakes easily when tested with fork). Serve at once with green vegetables and hot corn bread. Serves 4.

Melvyn Douglas' Buttermilk Cornbread

1 cup yellow cornmeal
3 tbsps. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 cup buttermilk
1 egg, beaten slightly
2 tbsps. bacon grease
1 tsp. salt

1. Combine dry ingredients in mixing bowl. In separate bowl, combine buttermilk, egg and bacon grease; add to dry ingredients.

2. Stir only until dry ingredients are barely moistened. Pour into a well-greased 8 or 9-inch square baking pan. Bake in preheated 450 degrees F. oven 30 minutes. Serves 6.

Melvyn Douglas' Chicken Stew

1 cleaned broiler-fryer chicken, cut in pieces
2 chicken bouillon cubes
About 3 cups water (or canned chicken broth)
2 stalks celery (with leaves), cut in fairly large pieces
Salt and freshly ground pepper
6 carrots, pared and quartered
Peas (fresh or frozen--one 10-oz package)
Rice
1/2 onion, cut in half, garnished with several cloves

1. Place chicken pieces in a deep white enamel pot (or kettle). Cover with water (or chicken broth). Add chicken bouillon cubes, celery, onion, salt and pepper to taste. Cover and simmer 30 minutes.

2. Add carrots and simmer 20 minutes (or until carrots begin to get tender). Add green peas. Cook a short while until the chicken is fork-tender and vegetables are cooked.

3. Lift chicken and vegetables; keep in warm place. Reduce stock by cooking down in volume over medium heat. Taste to correct seasonings. Add rice to stockl cook covered until rice is tender. Return chicken and vegetables to stock pot. Pop casserole (or kettle) into preheated 450 degrees F. oven about 10-15 minutes (or until rice fluffs up). Serve with Melvyn Douglas' favorite dessert: fruit-flavored gelatin mixed with yogurt or sour cream. Chill well. Serves 6.

Thoughts: If desired, whole small onions may be used instead of cut onion stuck with cloves. Add when carrots are added to keep whole. 

Recipes by Kirk Douglas: Blueberry Buttermilk Muffins; Chicken in Dill Sauce; Favorite Meatloaf; Nutmeg Mashed Potatoes; Risotto Milanese

Kirk Douglas' Blueberry Buttermilk Muffins

2 1/2 cups all-purpose flour
2 1/2 tsps. baking powder
1 cup sugar
1/4 tsp. salt
1 cup buttermilk
2 eggs, beaten
1/4 lb. butter
1 1/2 cups blueberries

Sift together dry ingredients in large bowl. Make a well, add buttermilk, eggs and butter which has been melted and browned slightly. Mix well. Fold in blueberries. Bake 30 minutes in preheated 400 degrees F. oven in well-greased muffin tins. Serve warm with sweet butter. Makes 24 small muffins.

Thoughts: For delightful aromatic touches, "scent" the batter with freshly ground nutmeg or mace.

Kirk Douglas' Chicken in Dill Sauce

3 tomatoes, peeled and chopped (instructions below)
1 frying chicken, cut into 8 pieces
Salt and pepper
2-3 tablespoons olive oil
4 green onions, chopped, including white and green parts
2 tablespoons fresh dill
1/2 cup sherry wine
1 cup sour cream

Blanch tomatoes in boiling water for 2 minutes then plunge into cold water; skin will peel off easily then chop tomatoes into chunks.

To make chicken: Heat oven to 325 degrees F. Wipe chicken parts with damp paper towels; season with salt and pepper. In a large heavy pot or Dutch oven, brown chicken in olive oil; season with salt and pepper. During last 5 minutes of browning, add green onions; cook until greens wilt and white stems turn golden; add tomatoes, dill and sherry. Cover and bake for 1 hour, then remove chicken to a platter.

Spoon sour cream into pot; stir with juices from chicken; place pot over low flame and put chicken back into the sauce. Simmer for 10 minutes. Do not let the sauce boil or it will curdle. Serves 3-4.

Kirk Douglas' Favorite Meatloaf

1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
1 (8 ounce) yellow onion, finely chopped
3 tablespoons fresh minced parsley
2 large eggs
2 tablespoons all-purpose flour
2 tablespoons bread crumbs
1 1/2 teaspoons salt
1 teaspoon fresh ground pepper
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
6 ounces V-8 juice
3 strips bacon

Combine all ingredients except bacon in large bowl. Mix well.

Place meatloaf in ungreased loaf pan, pressing down so that there are no air pockets. Place three strips of bacon on top.

Bake in a preheated 350 degrees F. oven for 1 1/2 hours (check in 1 hour). Serve with nutmeg mashed potatoes (recipe below).

Kirk Douglas' Nutmeg Mashed Potatoes

4 large potatoes
1/4 cup butter
2 teaspoons ground nutmeg, or to taste
2 teaspoons salt, or to taste
1/2 cup sour cream

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender and split open, about 20 minutes. Drain and return potatoes to pot.

Mash potatoes with butter, nutmeg, and salt using a potato masher until well incorporated; stir in sour cream and whip until mashed potatoes are creamy.

Kirk Douglas' Risotto Milanese

2 tablespoons fine-grade olive oil
2 1/2 tablespoons sweet butter
1 cup long-grain rice
1 chopped medium yellow onion
1 clove garlic, pressed
3 cups chicken stock
1/2 teaspoon saffron
3 tablespoons Madeira
1/2 cup freshly grated Parmesan cheese

Risotto involves cooking the rice in stages: Heat olive oil and 2 tablespoons butter in large heavy skillet. Add rice, cook slowly until it begins to turn pale yellow. Add onion and garlic; cook over very low heat, stirring about 2 minutes. Add about 1 cup chicken stock; cook covered over low heat 15 minutes (or until liquid is absorbed). Add saffron, Madeira and remaining stock, stir rice to mix. Cover, cook slowly until all the liquid is absorbed. Just before serving, add remaining butter and cheese, toss slightly. Serve at once as separate course or accompanied with green salad. Makes 4 servings.

Thoughts: Sauces (tomato or wine) and other subtleties can embellish the grain, from giblets (favored by Romans) to other combinations: seafood (shrimp or clams), sausage, truffles, peas or mushrooms, infused with the addition of wines and herbs.

Recipes by Jeane Dixon: Buttermilk Pancakes; Cannelloni

Jeane Dixon's Buttermilk Pancakes

1 cup all-purpose flour
1 1/2 tsps. baking soda
1 1/2 tsps. baking powder
1 tbsp. sugar
1 egg, beaten
2 tbsps. melted butter (at room temperature)
2/3 cup buttermilk

1. Sift together flour, baking soda, baking powder and sugar. Combine egg, butter and buttermilk; add to the dry ingredients, stirring just enough to dampen the flour. The batter should be lumpy.

2. Heat ungreased griddle (or frying pan) over moderate heat. Griddle is hot enough when few drops of cold water skid across the griddle. Pour about 3 tbsps. of batter for each cake onto griddle. Cook until cakes are bubbly and nicely browned. Flip over to brown on other side. Serve at once with butter, strained honey, applesauce, (orange marmalade or strawberry preserves), fresh fruits in season (crushed sweetened strawberries or blueberries) and crisp bacon, sausages or grilled ham steaks. Serves 3-4.

Jeane Dixon's Cannelloni

For the pasta:
About 6 qts. water
Salt
4 ozs. manicotti

1. Bring salted water to rolling boil; add few manicotti at a time. Cook about 6 mins. (or until pasta is barely tender). Plunge in cold water to rinse. Continue cooking until all the pasta is cooked.

For the filling:
1 lb. ricotta cheese
1 cup cooked, drained, chopped spinach
1 hard-cooked egg, minced
About 1/2 cup grated Parmesan cheese
1 1/2 tbsps. chopped parsley (or watercress)
1/8 tsp. nutmeg
1/2 tsp. salt
Freshly ground pepper to taste

1. Combine all ingredients; blending well. Set aside.

2. Stuff both ends of the noodles with filling.

For the cheese sauce:

3 tbsps. butter
2 tbsps. flour
2 cups milk
Salt and pepper to taste
6 tbsps. grated Parmesan cheese

1. Melt butter; blend in flour, stirring. Cook over low heat a few mins. Add milk gradually, add seasonings to taste and 4 tbsps. cheese; cook until smooth and thick, stirring.

2. Grease a flat baking dish with butter. Spoon a few tbsps. cheese sauce over the bottom of baking pan. Lay stuffed noodles carefully in baking dish. Spoon remaining sauce over all. Cover loosely with aluminum foil. Bake in preheated 350 degrees F. oven about 20 mins. Sprinkle remaining cheese over top of noodles. Bake 10 mins. longer or until the sauce is nicely browned and bubbly. Serves 6.

Jeane's Thoughts: Variations on the filling are legion. One favorite is chicken-with-spinach filling, with butter-fried crumbs, Parmesan cheese, mozzarella cheese, cinnamon or nutmeg. Others include beef, anise-flavored sweet sausage, chicken livers, prosciutto, chopped mushrooms. An alternate sauce might be a good marinara or Boulognaise sauce.