Saturday, June 25, 2016

Recipes by Mamie Eisenhower: Egg Nog; Tomato Pudding

Mamie Eisenhower's Egg Nog

1 dozen egg yolks
1 lb. granulated sugar
1 qt. bourbon (part of this may be either rum or brandy)
1 qt. coffee cream
1 qt. whipping cream

Put the dozen egg yolks in an electric mixer. Feed in the granulated sugar very slowly so as to get a completely smooth, clear light mixture. When this is perfectly smooth, begin to add the bourbon very slowly. (The process up to here would normally consume at least 30 minutes--with a good mixer.) Add one quart of coffee cream.

Put the whole thing in the ice box until a half hour before serving, at which time the whipping cream should be beaten until only moderately thick. Be careful not to get it too thick. Mix it slowly into mixture and serve with nutmeg.

Mamie Eisenhower's Tomato Pudding

1 (29 ounce) can tomato puree
1 1/2 cups firmly packed light brown sugar
Pinch of salt
1/3 cup boiling water
8 slices bread
1/2 pound butter

In buttered casserole cube the 8 slices of bread. Slice the butter over the bread. Add the tomato puree, brown sugar, salt and boiling water that have been mixed together. Bake at 350 degrees F., uncovered, for 1 hour.

Friday, June 24, 2016

Julie Nixon Eisenhower's Spanish Eggs

Julie Nixon Eisenhower's Spanish Eggs

12 eggs,
12 ounces little shrimp or 2 cans tuna
4 large boiled potatoes, peeled
Mayonnaise with a little lemon juice and salt added

Hard-boil eggs, cut in half and take out yolk. Fill egg whites with shrimp or tuna to which a little mayonnaise mixture has been added. Put all eggs on a platter and cover with a layer of potatoes that have been put through a dicer. Cover this with mayonnaise mixture and then put yolks of eggs over this. Decorate with sliced stuffed olives and a few strips of red pimento pepper.

Thursday, June 23, 2016

Recipes by Barbara Eden: Chicken and Rice Supreme; Company Green Beans; Crab-Stuffed Mushrooms; Stuffed Grape Leaves

Barbara Eden's Chicken and Rice Supreme

Chicken and Rice:
3 tablespoons vegetable oil, divided
1 onion, chopped
2 cups mushrooms, sliced
1 1/2 pounds boneless chicken, cubed
1/4 cup dry white wine
1 (10.5 - 10.75 ounce) can cream of mushroom soup
1/2 cup chicken broth
1/2 cup sour cream
1 teaspoon curry powder
4 cups cooked rice
1 cup frozen peas
1/2 cup green onions, chopped
salt and pepper to taste

1 cup Cheddar cheese, grated
1/4 cup dry bread or cracker crumbs

In a large skillet, heat 2 tablespoons oil over medium heat: cook onion and mushrooms until softened. Remove to mixing bowl. Add remaining tablespoon of oil to hot saucepan and cook chicken pieces (skin removed) until golden brown; remove to bowl. Add wine to skillet, stirring to deglaze pan; add soup, broth, sour cream and curry powder, whisking together until blended. Stir into chicken and mushroom mixture along with cooked rice, peas and green onions; mix until well blended. Season with salt and pepper to taste. Transfer mixture to greased 10-cup baking dish or casserole. Top with a mixture of cheese and crumbs. Bake uncovered in 350 degrees F. oven for 30 to 40 minutes or until mixture bubbles and topping is golden brown. Makes 6 to 8 servings.

Barbara Eden's Company Green Beans

1 1/2 pounds green beans, ends trimmed
2 tablespoons butter
1 clove garlic, minced
1 sweet red pepper, thinly sliced
salt and pepper to taste
1/4 cup toasted slivered almonds

Cook the beans in a large pot of boiling salted water until tender crisp, about 4 to 5 minutes. Drain the beans and set aside. Dry the pot: add butter and melt over medium heat. Add garlic and red pepper strips; cook, stirring often, until softened, about 1 minute. Return the reserved beans to the pot and toss until vegetables are well mixed and beans are reheated. Season with salt and pepper and garnish with almonds. Makes 6 to 8 servings.

Barbara Eden's Crab-Stuffed Mushrooms

24 large mushrooms
2 1/2 teaspoons olive oil
4 tablespoons grated Romano cheese
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
8 ounces cream cheese, softened
1 1/2 tablespoons bread crumbs
4 ounces crab meat, rinsed and tossed with 1 tablespoon fresh lemon juice
Juice of 1/2 lemon
1 1/2 teaspoons Cognac
1 teaspoon Dijon mustard

Remove mushroom stems. Combine 2 tablespoons of the Romano cheese with remaining ingredients in a bowl; beat with mixer for 5 minutes. Fill mushrooms with a 1/2-inch crown left on top.

Lightly butter a large baking sheet and arrange stuffed mushrooms with a space between. Bake 10 minutes. Remove mushrooms from oven; sprinkle with remaining 2 tablespoons Romano cheese. Heat broiler.

Place mushrooms under broiler until cheese melts and is golden. Yields 24 servings.

Barbara Eden's Stuffed Grape Leaves

2 tablespoons olive oil
1 pound lean ground lamb
3 tablespoons minced onion
1/2 cup rice (raw)
1/3 cup chopped pine nuts
2 tablespoons minced parsley
1/2 teaspoon mint flakes
1/2 teaspoon ground allspice
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1 pound grape leaves (or leaves preserved in brine)
1/2 cup water
Washed lamb bones
3/4 cup lemon juice
Yogurt (or sour cream)

Heat olive oil in skillet. Add lamb, onion and rice to heated oil. Cook slowly 5 minutes, stirring often. Add pine nuts, parsley, mint (pulverized), allspice, salt and pepper. Cook slowly 2 minutes longer, stirring often; set aside.

Place grape leaves in warm water 1/2 hour to soften so they will roll easily (if preserved grape leaves are used, rinse leaves carefully in water to remove excess salt; dry carefully on paper towels). Place leaf shiny side down; flatten on wooden board. (If preserved leaves are used, handle gently to prevent splitting.) Place 1 teaspoon lamb mixture in center of leaf. Fold over sides forming an envelope. Roll up firmly allowing room for rice to expand during cooking. Repeat with other rolls.

Place lamb bones in bottom of deep saucepan; cover bones with grape leaves (lamb bones add flavor and prevent rolls from sticking to the bottom of the pan during cooking). Arrange rolls close together in a neat row covering bottom of the pan. Place second row of rolls in the opposite direction. Continue in this fashion until all the rolls have been used. Pour salted water (omit salt if preserved leaves are used) to within one-half inch of top of rolls. Sprinkle lemon juice over the rolls.

Place a dish on top to hold rolls in place during cooking. Cover saucepan, simmer 35 minutes (25 minutes if preserved leaves are used) or until the rice is cooked.

Remove rolls from the saucepan, discarding cooking liquid, bones and leaves. Serve rolls hot with chilled yogurt (or sour cream) as an appetizer or salad course. Makes 50 rolls.

Wednesday, June 22, 2016

Recipes by Nelson Eddy: Baked Beans; Boston Brown Bread; Shortnin' Bread

Nelson Eddy's Baked Beans

1 lb. pea beans
4 pints cold water
1/2 cup molasses
1 cup water
2 tsps. dry mustard
1/4 tsp. ground ginger (optional)
1 1/2 tsps. salt
1/4 tsp. freshly ground pepper
3/4 lb. lean salt pork
1 small yellow onion, peeled

1. Wash, sort beans; soak overnight in cold water. Bring to a boil, simmer 20 minutes; drain. Place beans in bean pot (or earthenware crock).

2. Combine molasses, water and seasonings, mix with beans in the pot. Cut off 1-inch slice salt pork, cut into bits; add to beans. Score rind of remaining salt pork at 1-inch intervals, bury the pork and onion in center of beans.

3. Add 1 cup boiling water to cover beans, put on lid. Bake in slow oven (250 degrees F.) about 8 hrs. Renew water as needed. During last hour, uncover, draw pork to the surface to crisp and brown. Serve beans with slices of pork on the side. Serves 6.

Nelson Eddy's Boston Brown Bread

1 cup graham (or whole wheat) flour
1 cup yellow corn meal
1 cup rye flour
2 tsps. baking soda
1 tsp. salt
2 cups buttermilk
3/4 cup molasses
1 cup chopped raisins (optional)

1. Combine dry ingredients. Mix together buttermilk, molasses and raisins. Stir liquid ingredients into dry ingredients.

2. Divide batter: pour in 2 buttered 1-quart pudding molds (or 3 buttered 1-pound coffee cans), filling 2/3 full. Cover tightly; place in pan filled with enough boiling water to reach halfway up the mold. Steam about 3 hours. Add more water as needed to keep water at proper level.

3. Remove molds from water, uncover and set in 300 degree F. oven for 20 mins. to dry off.

4. Remove from molds; serve piping hot with butter and baked beans.

Nelson Eddy's Shortnin' Bread

4 cups all-purpose flour
1/2 teaspoon salt
2 cups butter
1 cup light brown sugar

Preheat the oven to 350 degrees F.

Sift together flour and salt.

Cream the butter with the brown sugar. Add the flour mixture a bit at a time until mixed well.

Roll out on a floured board to 1/2-inch thickness. Cut into "ladyfinger"-like slices.

Place on a greased pan and bake for 20 minutes, or until just beginning to brown. Cool completely.

Tuesday, June 21, 2016

Recipes by Clint Eastwood: Eggs Carmel; Prime Ribs of Beef; Western Bone Marrow Stew

Clint Eastwood's Eggs Carmel

6 eggs
3 tablespoons light cream or half and half
Salt and freshly ground pepper to taste
6 slices cheddar cheese, chopped
4 baby artichoke hearts (parboiled in salted water), diced
1/2 teaspoon oregano
1/4 teaspoon paprika (or dash cayenne)
2 tablespoons safflower (or vegetable) oil
2 generous tablespoons minced fresh parsley

Beat eggs until light; add cream, salt, pepper, cheese, artichoke hearts, oregano and paprika (or cayenne). Heat safflower oil in heavy skillet until hot; pour egg mixture into skillet.

Stir constantly with wooden spoon, scraping bottom and sides of skillet to prevent eggs from sticking. Cook only until mixture is soft.

Remove immediately from heat and serve on heated dishes. Garnish with parsley. Serve with sliced, ripe tomatoes and toast (whole wheat or rye bread) or toasted, split English muffins. Sprinkle with grated Parmesan or Romano cheese, if desired. Serves 2 or 3.

Clint Eastwood's Prime Ribs of Beef

6 or 7 lb. well-aged standing prime ribs of beef
Freshly ground black pepper
Garlic powder
Minced fresh parsley

Wipe meat carefully. Place in open roasting pan. Season liberally all over with salt, pepper and garlic powder. Roast in preheated 300 degrees F. oven about 3 hours or until meat thermometer registers 140 degrees for rare, 150 to 160 degrees for medium and 170 degrees for well done.

Remove roast to heated platter, allowmg roast to firm up 10 to 15 minutes before carving. Meanwhile, skim most of fat from pan juices. Cook pan juices down to reduce volume slightly.

Taste to correct seasonings. Carve meat into thick slices. Garnish with parsley. Terrific for company or special family dinner. Serves 6-8.

Clint Eastwood's Western Bone Marrow Stew

2 pounds shin (chuck or flanken) of beef (meat and bone)
2 pounds knuckle of veal (meat and bone)
2 tablespoons safflower oil (or vegetable oil)
5 quarts cold water
About 1 tablespoon coarse salt
8 cracked peppercorns
2 medium-sized stalks celery (with tops), chopped
2 large onions, sliced
2 largo cloves garlic, pressed
2 bay leaves
4 large sprigs parsley
1/2 teaspoon dried thyme
3 pounds lean beef (rounder chuck) cut in large hunks
8 medium-sized tomatoes, peeled and quartered
1/2 green pepper, chopped
6 large carrots, peeled, cut in large pieces
1/2 cup sliced celery
2 small onions, sliced
1/2 cup barley
1 cup peas (fresh preferably

Have butcher crack bones into small pieces -- brown bones and meat in safflower oil in bottom of large stock pot. Remove pot from heat; remove visible fat using pieces of bread to soak up grease, discard. Add cold water to stock pot. Put on lowest heat, bring to boil, reduce to simmer salt, peppercorns, celery, onions, garlic, bay leaves, parsley and thyme. Remove scum that forms with slotted spoon. Cover loosely, let simmer 3 1/2 hours skimming off scum at half-hour intervals. Cool soup to room temperature; refrigerate. Remove congealed fat that forms, discard.

Reheat soup, discard bones, saving meat. In separate heavy skillet, brown beef in small amount safflower oil. Add browned meat to soup stock with meat drippings. Simmer uncovered about 1 1/2 hours removing any scum that forms. Cool, refrigerate, remove congealed fat.

Reheat soup, adding tomatoes, green pepper, carrots, celery, onions, and barley. Cook 1 hour longer, skimming surface occasionally.

Correct seasonings, add peas, cook about 15 minutes longer. To serve, remove meat and vegetables to heated deep soup platter. Spoon stock over vegetables. Garnish with parsley. Serves 8.

Clint's Thoughts: My directions are intentionally time consuming, designed to extract the optimal flavor from the marrow bones. For added flavor, add small package of soup greens (or vegetable parings, celery tops, parsley, pea pods when adding cold water to browned soup bones. 

Monday, June 20, 2016

Dale Earnhardt's Fish and Vegetable Rolls

Dale Earnhardt's Fish and Vegetable Rolls

12 asparagus spears
2 carrots, peeled and cut into thin strips
1/4 cup mayonnaise
2 tablespoons seasoned dry bread crumbs
2 tablespoons country-style Dijon mustard
1 tablespoons chopped fresh dill or 1 teaspoon dried
1 teaspoon Tabasco pepper sauce
4 flounder or sole fillets

In a 12-inch skillet over high heat, combine asparagus, carrots, and enough water to cover vegetables; bring to a boil. Reduce heat to low and simmer 2 to 3 minutes or until vegetables are crisp-tender; drain.

Heat oven to 450 degrees F.

In a small bowl, combine mayonnaise, bread crumbs, mustard, dill and Tabasco sauce. Spread half of mixture on top sides of fish fillets. Top each fillet with one-fourth of cooked asparagus and carrots. Roll fish around vegetables and place seam side down in a greased 12 x 8 x 2-inch baking dish. Spread remaining mustard mixture on tops of fish rolls. Bake 12 to 15 minutes or until fish flakes easily when tested with a fork. Makes 4 servings.

Sunday, June 19, 2016

Robert Duvall's Crab Cakes

Robert Duvall's Crab Cakes

1 pound crab meat, jumbo, lump or back-fin*
2 heaping tablespoons mayonnaise
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 small onion, grated
1/2 tablespoon mustard powder
18 Ritz crackers, crumbled

* The jumbo is best for large patties, but not good for tiny ones. The back-fin is good for both.

Combine all ingredients except the crackers. Add crackers crumbs in as close to sauteing as possible so that they crab cakes don't get too moist from the other ingredients. Form into patties the size of hamburger patties or hors d'ouvre-size, depending on how they will be served.

Sauté in frying pan over medium-to-high heat in butter, 10 minutes per side. Make sure that it's crispy outside but moist and juicy inside.

The recipe makes enough for about six hamburger-size cakes or 15 to 18 hors d'ouvres.

A simple tartar sauce to accompany the crab cakes can be made by mixing mayonnaise, grated onion and lemon juice.