Recipes by Charlton Heston: Roast Leg of Lamb with Fresh Mint Sauce; Steak Tartare, Mediterranean

Charlton Heston's Roast Leg of Lamb with Fresh Mint Sauce

For the sauce:

1/2 cup fresh mint leaves
2 tbsps. sugar
1/2 cup distilled (or malt) vinegar, heated
4 tbsps. boiling water

Wash and dry mint leaves; cut into tiny strips. Place mint in glass (or china) dish with sugar. Pour hot vinegar and water over leaves, stir to dissolve sugar and crush mint leaves to draw out the aroma. Cool and let sauce marinate several hours before using. Makes about 2/3 cup.

For the meat:

One leg of lamb, weighing about 6 lbs., "frenched" (bone trimmed)
1 clove garlic
Salt and freshly ground pepper

Have butcher prepare "frenched" leg of lamb by trimming bone. Leave fell (outside skin) intact. Rub outside with cut garlic; sprinkle outside liberally with salt and pepper. Place on rack in roasting pan. Roast, uncovered, in preheated 300 degrees F. oven, allowing 20-25 minutes per pound (or until meat thermometer inserted in fleshy part of roast, but not touching bone, registers 170-175 degrees F. for medium rare). Transfer lamb to heated platter; allow 20 minutes for roast to firm up before carving. Decorate bone with paper frill before serving. Serve with mint sauce, garden fresh peas (or Brussels sprouts) and new potatoes in lemon-parsley butter. Serves 6-8.

Thoughts: The Hestons prefer their lamb "English" style, plain and "pink." Garlic cloves can be inserted in small slivers in roast using a sharp knife or ice pick to flavor during cooking. Onion rings, cut in thin rounds and attached to roast with toothpicks, add more flavor. Avoid using too generous amounts of garlic or onion as natural flavor of lamb is delicate. For a delightful alternate: Insert garlic in roast as described; combine 1 tsp. fresh chopped rosemary, 1/2 tsp. finely grated lemon peel, 3 tsps. fresh lemon juice and 3 tbsps. softened butter. Spread "herbed" butter mixture over surface of lamb. Cook as directed.

Charlton Heston's Steak Tartare, Mediterranean

2 lbs. lean filet of beef or top grade sirloin
12 anchovies, ground
1/3 cup fresh lemon juice
3 tbsps. olive oil
1 tsp. Worcestershire sauce (more, if desired)
1 small onion, peeled, grated
2 tsps. prepared mustard
Brandy to taste (Napoleon or Calvados)
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 raw egg yolks

Garnishes: minced fresh parsley, pitted black olives, chopped onion

Grind meat three times; mix with half the lemon juice. Mash anchovies with remaining lemon juice and olive oil. Combine all ingredients, blending well. Form into mound. Form diamond design with fork or knife. Chill one hour before serving. Garnish with parsley, olives or chopped onion. Serve with hot buttered toast. Makes wonderful hors d'oeuvres or hearty lunch or late supper served with cherry tomatoes or "herbed" beef steak tomatoes.

Thoughts: Steak tartare, a favorite with Scandinavians, can be made countless ways. Some prefer to break raw egg yolk into well in center of meat and mix at the table. Other delightful garnishes include: beluga caviar, sieved hard-cooked egg, pickled beets, pickles, shredded beet root or paper-thin slices of smoked salmon. Serves 6-8.

Recipes by Katharine Hepburn: Brownies; Eggplant Casserole

Katharine Hepburn's Brownies

2 (1-ounce) squares unsweetened baker's chocolate
1 stick unsalted butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/4 cup flour
1/4 teaspoon salt
1 cup chopped walnuts

Melt chocolate and butter in a heavy saucepan over low heat. Remove from heat and stir in sugar. Add eggs and vanilla and beat well. Stir in flour, salt and walnuts. Mix well. Pour into a buttered 8-inch square baking pan. Bake at 325 degrees F. for 40 minutes. Cool and cut into squares. Serves 8.

Katharine Hepburn's Eggplant Casserole

Butter for frying and sauteing
1 1/2 pounds eggplant, sliced
1 yellow onion, chopped
2 cups tomatoes, chopped
1 tablespoon parsley, chopped
2 cups buttered bread crumbs
salt and pepper to taste

Fry eggplant in butter, remove, then add onions, tomatoes, and parsley; cook a few minutes.

In a Pam-sprayed casserole, layer eggplant, sauce, then bread crumbs; repeat.

Bake 30 minutes at 375 degrees F., or until browned and bubbly.

Recipes by Florence Henderson: Chicken Cacciatore; Marinara Sauce

Florence Henderson's Chicken Cacciatore

3 1/2 pounds cleaned broiling chicken, cut in pieces
Seasoned flour
1/2 cup olive oil
3 tablespoons minced onion
2 tablespoons chopped carrot
1 small clove garlic, pressed
Handful chopped fresh parsley
2 bay leaves
About 1 teaspoon salt
Freshly round pepper to taste
Marinara sauce (prepared by recipe given below)
1/2 cup Marsala (or dry white) wine

Shake chicken pieces in flour in paper bag. Heat olive oil in large skillet. Brown chicken on all sides; remove. Brown onion, carrot, garlic and parsley in skillet until vegetables are soft. Return chicken to skillet with bay leaves, salt, pepper, marinara sauce (enough to cover chicken pieces) and Marsala (or white) wine. Cook gently until chicken is tender (about 30 minutes). Serves 4.

Florence Henderson's Marinara Sauce

1/4 cup olive oil
1 small clove garlic (or 1/8 tsp. garlic powder)
1 small onion, chopped
1 can Italian tomato paste
1 can Italian plum tomatoes, strained and chopped
1 bay leaf
Squeeze lemon juice
3/4 tsp. oregano
1 tsp. light brown sugar
Salt and freshly ground black pepper to taste

Heat olive oil in large skillet or saucepan. Cook minced garlic and onion until transparent in heated oil. Add tomato paste, plum tomatoes, bay leaf, lemon juice, oregano, brown sugar and seasonings to taste. Simmer slowly uncovered about 1 1/2 hours (or until thick); stir often to prevent burning. Correct seasonings.

To serve with:

Spaghetti and shrimp: Cook 2/3 pound cleaned, raw shrimp (chop, if large) with 1 cup dry white wine and a handful chopped parsley until they begin to turn pink. Drain immediately. Meanwhile, cook 1 pound spaghetti (or linguini) in boiling salted water until al dente; drain. Add shrimp, top with liberal amounts of heated marinara sauce and garnish with a generous snipping of fresh parsley. Serves 4.

Filet of sole (or flounder): Salt and pepper 1 1/2 pounds filet of sole (or flounder). Arrange filets in well greased baking dish. Squeeze few drops of lemon over fish; spoon marinara sauce over filets, covering well. Cover; bake in preheated 375 degree oven about 25 minutes (or until fish is fork tender). Garnish with fresh parsley. Serves 4.

Van Heflin's Lemon Baked Fish in Foil

Van Heflin's Lemon Baked Fish in Foil

Four 1 1/2-to-2 lb. cleaned, dressed sanddabs (or sand flounders) left whole
1/2 cup soft butter (or oleomargarine)
2 lemons
Salt, freshly ground pepper to taste
Large white onion, peeled and sliced, optional
Large handful minced fresh parsley

1. Wipe fish with damp cloth. Place each fish on a square of foil. Divide butter, lemon juice, seasonings, onion and parsley into fourths and place inside and outside of each fish.

2. Fold foil, tightly sealing each packet to prevent leakage. Place packets on rack 4 to 6 inches above burned-down coals. Cook about 15 mins. (or until fish flakes easily with a fork), turning often. Serve at once with wedges of lemon and a tossed green salad. Serves 4.

Van's Thoughts: Non-anglers can substitute any flat, lean-meated fish (gray sole, blackback flounder, winter flounder, lemon sole or yellowtail). In areas where saltwater fish are not available, freshwater crappie, trout or bass may be substituted. For most delicious eating, avoid overcooking. Test fish by carefully opening packet halfway through cooking time. Fish is done when meat flakes easily with a fork.

Recipes by Joey Heatherton: Chili Con Carne; Pray Thee Pie

Joey Heatherton's Chili Con Carne

1 1/2 tablespoons sweet butter
2/3 cup chopped yellow onion
1 pound chopped lean sirloin
2 teaspoons chili powder
1 1/2 teaspoons salt
Dash of freshly ground pepper
Two (1 pound 4 ounce) cans red kidney beans
1 cup water
Chopped Bermuda onions

Melt butter in large kettle (or Dutch oven). Add onion and meat, stirring often over low fire until meat is browned. Add 1 teaspoon chili powder (add rest gradually during cooking), salt, pepper, and beans. Rinse cans with water, add to kettle with meat mixture. Cover and simmer about 1 hour or until beans are cooked, stirring occasionally to prevent sticking. Garnish with chopped Bermuda onion. Serves 6 to 8.

Joey Heatherton's Pray Thee Pie

Topping

4 large potatoes
1/2 cup top milk (or coffee cream)
1/2 stick butter
1 teaspoon salt
1/16 teaspoon freshly ground pepper

Meat layer

1 tablespoon drippings from roast beef (or butter)
3 small chopped yellow onions
1 large clove garlic, minced
1 1/2 pounds chopped, lean sirloin
2 teaspoons beef extract (or 1 tablespoon undiluted consomme)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
5 tablespoons water

Cook peeled potatoes until tender and drain well. Mash until very light. Add milk (or cream), butter and seasonings. Beat again until light. Add more milk if necessary.

Saute onion in melted beef drippings (or butter) until golden. Add minced garlic, cook 1 minute over low heat, stirring.

Stir in meat, brown lightly. Add beef extract, seasonings, and water. Stir lightly to mix. Cover loosely with lid, steam slowly 7 minutes. Turn meat mixture into a well-buttered casserole. Top with layer of hot mashed potatoes. Dot top with butter, sprinkle lightly with freshly ground pepper. Bake uncovered at 400 degrees 30 to 35 minutes or until light brown. Crisp top by running under the broiler. Serves 6. 

Recipes by Edith Head: Chicken Casa Ladera; Corn Cakes and Tomato Sauce; Filet Mignon Deluxe; Pears Framboise with Raspberry Sauce; Salad Verde for Six

Edith Head's Chicken Casa Ladera

2 broiler fryers, cut in serving-size pieces
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. paprika
About 1/2 cup butter or margarine
1/2 lb. fresh mushrooms, chopped
About 1/3 cup flour
2 cups chicken stock (homemade or canned)
1/2 cup pitted black olives
3 tbsps. dry sherry
1 tbsp. chopped chives

Season chicken pieces well with salt, pepper and paprika. Saute in melted butter or margarine until golden brown on all sides. Cover and cook until tender. When chicken is done, remove from pan to heated platter. Saute mushrooms in pan drippings; lift out mushrooms.

Stir in flour. Cook over low heat, stirring, about 2 minutes. Gradually stir in chicken stock. Stir and cook over high heat until sauce is thickened and smooth.

Add olives, sherry and mushrooms; cook 5 minutes, stirring. Taste to correct seasonings. Pour sauce over hot chicken. Garnish with chives. Wonderful alone or served with rice. Serves 6-8.

Edith Head's Corn Cakes and Tomato Sauce

For tomato sauce:

2 tbsps. olive oil
1 small yellow onion, chopped
1 cup tomato sauce
1/2 can tomato puree
1/2 clove garlic, mashed
1 tsp. oregano
3 tbsps. green chili peppers, mashed
Salt to taste
1/2 cup seeded, diced black olives
1/2 cup chopped fresh mushrooms

Saute onion in oil; add remaining ingredients except olives and mushrooms.

Reduce over medium heat cooking about 10 minutes, stirring. Reheat before serving, adding olives and mushrooms.

For corn cakes:

1 1/3 cups white cornmeal
1 tbsp. flour
3/4 tsp. baking soda
1 1/4 tsps. salt
2 cups sour milk
1/4 cup melted sweet butter
Softened sweet butter
1/2 cup julienne strips baked ham (turkey or grated cheddar)

Mix together cornmeal, flour, baking soda, salt, sour milk and melted butter; beat well. Brush griddle lightly with softened butter, heat until sizzling. Pour batter by spoonful on griddle; cook until bubbles form, turn. Serve by stacking layers of cakes spread with sauce. Top with ham (other leftovers, or butter-fried or poached eggs). To complete menu, start with chilled papayas sprinkled with fresh lime juice and finish with coffee espresso (made with half espresso, half regular coffee diluted with hot milk).

Edith Head's Filet Mignon Deluxe

Filet of beef (weighing 6 to 7 lbs.)
1 bottle dry red wine
1 yellow onion, sliced
2 bay leaves
2 cups chopped chicken livers
2 cups chopped mushroom caps
1/2 cup sweet butter
1 tsp. salt
1/16 tsp. freshly ground pepper
2 tbsps. brandy
1 egg, lightly beaten

For crust:
1/3 cup shortening
1 1/2 cups all-purpose flour
1 tsp. salt
1/4 cup cold water
Egg yolk mixed with a little water

Have butcher prepare filet as follows: Trim well, lard lightly, tie with 3 or 4 strings. (Filet mignon should weigh about 4 1/2 lbs. when oven-ready.) Place in glass (or enameled) pan. Pour wine over meat, add onion and bay leaves. Marinate at least 6 hours, turning often. Discard marinade; dry off meat, flatten top slightly with meat cleaver to form brick. Wash pan, place meat in pan, fat side up.

Saute chicken livers and mushrooms lightly in butter; remove from heat. Cool slightly, add salt, pepper, brandy and egg, mix well to form loose paste. Spread thickly on top of filet.

Use prepared pie crust or prepare pastry as follows:

Cut shortening into flour-salt mixture in mixing bowl with pastry blender. Gradually add enough cold water, mixing with fork, to form ball; turn out on lightly floured pastry cloth. Roll out in oblong shape of 1/4-inch thickness. Cover top, sides and ends of filet with pastry forming a blanket. Roast in preheated 425 degree F. oven until desired doneness (allow 3/4 hr. for rare, 1 hr. for medium well). Brush pastry lightly with egg yolk to brown pastry during last 15 minutes roasting time.

To serve, arrange filet on heated platter; slice through pastry and meat with sharp knife (or electric knife). Serve with Bearnaise (or Bordelaise) sauce. Serves 8-10.

Edith Head's Pears Framboise with Raspberry Sauce

Raspberry sauce (recipe below)
6 to 8 fresh Bartlett pears
1 1/2 cups sugar
2 cups water or 1 cup water and 1 cup sherry
1/2 of a cinnamon stick
Small Piece of lemon peel

Prepare raspberry sauce (recipe below). Peel pears, leaving stems on, if you wish.

Remove cores from bottoms using the small end of melon ball cutter or an apple corer. If necessary, remove a slice from bottom so that pear will stand straight.

Poach upright covered in sugar-water-cinnamon-lemon mixture, basting frequently until tender but still firm (about 20 minutes). Remove lemon peel and cinnamon stick, and cool pears in liquid.

At serving time, drain and place pears on serving dish. Top with raspberry sauce. Serves 6-8.

Raspberry Sauce

2 tbsps. cornstarch
1/4 cup sugar
1 cup water
1 pkg. (10 oz.) frozen raspberries, thawed and not drained
1/3 cup framboise or sherry

Combine cornstarch and sugar in saucepan; stir in water. Cook, stirring
constantly until thickened and clear. Stir in raspberries and cool.

Add framboise or sherry. Chill covered, 1 to 2 hours. Makes about 2 1/2 cups.

Thoughts: If necessary, add a few drops of red food coloring to sauce to give it a deep raspberry color. If desired, serve with whipped cream. A smashingly beautiful dessert.

Edith Head's Salad Verde for Six

2/3 cup olive or salad oil
1/3 cup wine vinegar
1 tsp. salt
1 tsp. Dijon mustard
1/4 tsp. freshly ground black pepper
1/4 tsp. sugar
1 head iceberg lettuce
1 avocado, peeled and sliced
1/4 cup chopped green onion

Combine olive oil (or salad oil), vinegar, salt, mustard, pepper and sugar in small jar or blender. Cover and shake to blend. Put aside until ready to use (makes about 1 cup).

Core, rinse and thoroughly drain lettuce; refrigerate in disposable plastic
bag or lettuce crisper. At serving time, tear lettuce into bite-size pieces and place in chilled salad bowl.

Add avocado slices and green onion; toss gently with dressing.

Louis Hayward's Neptune Newburg

Louis Hayward's Neptune Newburg

4 tablespoons butter
3 tablespoons flour
1/4 cup milk
1/2 cup table cream or coffee cream
4 hard-boiled eggs
1 cup flaked shrimp
1 cup flaked crab meat
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon white pepper
3 egg yolks (beaten)

Melt the butter, blend in the flour, gradually add milk and cream, stirring constantly. Cook about 15 minutes or until same is thickened, stirring occasionally. Add chopped eggs, shrimp, and crab meat, mixed with the lemon juice. Heat thoroughly, add salt and pepper. Before serving add the well-beaten egg yolks, and cook for 2 minutes longer. This may be prepared in a chafing dish or saucepan. Serves eight.