Saturday, October 8, 2016

Ruth Hussey's Steamed Eggs

Ruth Hussey's Steamed Eggs

6 eggs
1 tablespoon soy sauce
1 tablespoon sherry
2 tablespoons chopped mushrooms

Take the eggs and break them into a bowl. Add the soy sauce and the sherry, beat thoroughly, put into a double boiler, and steam until the mixture is nearly congealed. When the egg's are set, add the mushrooms that have been fried previously in oil or bacon fat. The mushrooms are added later to prevent them from sinking to the bottom. Thus the mushroom flavor is more distributed. After the mushrooms are added, cook until hard. It's delicious. Serves 4.

Friday, October 7, 2016

Ross Hunter's Lemony Lamb Stew

Ross Hunter's Lemony Lamb Stew

7 pound leg of lamb
Salt and freshly ground pepper
3/4 cup fresh lemon juice
About 2 cups water
6 peeled pearl onions
1 bunch young carrots, peeled
6 small red potatoes, scrubbed
1/2 stalk of celery with leaves
2 ripe tomatoes, peeled, cut in halves
1 cup fresh large peas
Strips dried (or flakes) sweet green pepper

Have butcher remove fell, bone out, and trim off excess fat. Cut meat into 2-inch pieces; season well.

Heat 1/4 cup lemon juice in large casserole-skillet until steaming. Quickly brown lamb and onions on all sides in lemon juice. Remove onions; set aside. Add remaining lemon juice and water (enough to barely cover lamb). Cover, simmer 45 minutes.

Prepare vegetables as follows: Cut carrots into 2-inch pieces, round off edges forming miniature carrots. Cut potatoes into halves, chop celery into 1-inch pieces.

Add carrots to lamb, cover, simmer 10 minutes. Add potatoes, celery, leaves, cook 20 minutes. Lastly, add onions, tomatoes, cook 10 minutes longer. Add peas, cook uncovered until barely tender. More water may be added as needed. Correct seasonings. Garnish with strips of dried green sweet pepper. Serves 6.

Thursday, October 6, 2016

Recipes by Kim Hunter: Cape Scott Chicken; Colossal Chili; Tremendous Tamale Pie

Kim Hunter's Cape Scott Chicken

One chicken, about three pounds, cut into 8-10 pieces
Garlic salt
Fresh ground black pepper
3 cups chicken stock
1 teaspoon salt
1/2 teaspoon saffron
1 cup brown rice
1 pound carrots, peeled and cut into 1-inch slices
2 or 3 medium onions, peeled and cut into 8 wedges each
2 tablespoons finely chopped parsley
3 tablespoons raisins
1/2 pound fresh green peas

Preheat oven to 550 degrees. Wash and dry chicken pieces. Sprinkle with garlic salt, pepper and paprika. Place the chicken pieces, skin side up, in a shallow baking pan large enough for them to fit in one layer without touching. Bake 10-15 minutes at 550 degrees or until the chicken is brown and crispy and well-rendered of fat. Then remove to paper towel to drain. Reduce oven temperature to 325 degrees.

Bring the chicken stock to a boil in a Dutch oven. Add the salt, a bit more pepper, saffron and rice. Stir well. Mix in the carrots, onions, parsley and raisins. Place the chicken on top, skin side up. Do not overlap. Cover the pot and bake in the oven for one hour. Remove pot from oven. Lift the chicken out. Scatter the peas over the vegetables. Put the chicken back on top, cover the dish and continue to bake for 1/2 hour. Serves 4.

Kim Hunter's Colossal Chili

2 tablespoons butter
2 tablespoons vegetable oil
3 cloves garlic
1 pound ground chuck
1 can tomatoes, drained (reserve juice)
2 - 8 oz. cans tomato sauce
Freshly ground pepper to taste
1/2 teaspoon cayenne
1/2 teaspoon basil
1 1/2 tablespoons chili powder
2 large yellow onions, peeled and chopped
1 large green pepper, diced
1 pound lean ground round
1 pound Italian peeled plum tomatoes with basil leaf (drained, reserve juice)
2 1/2 teaspoons salt
2 1/2 teaspoons celery seed
1 1/2 teaspoons crushed cumin seeds
1 large bay leaf
2 - 1 pound cans kidney beans, drained

Heat butter and vegetable oil in large skillet. Saute onion, garlic and green pepper until vegetables are soft. Add ground beef (chuck and round); cook over low heat until meat begins to lose its red color. Stir often to keep meat-vegetable mixture crumbly and loose in texture.

Add drained tomatoes, tomato sauce, 1 teaspoon salt and pepper to taste. Simmer uncovered. Meanwhile take about 1/2 cup drained tomato juice and mix with celery seed, cayenne, cumin seeds, basil, bay leaf and chili powder. Cook this "seasoned" tomato sauce over low heat to reduce about one half in volume. Add to tomato-meat mixture. Cook chili uncovered about 2 hours, stirring often. During last half hour, add kidney beans with additional 1/2 teaspoon salt and pepper to taste. Cook until thick. If necessary, add more tomato juice but use sparingly so as not to dilute the flavor and texture of the chili. Spoon into individual bowls. Garnish with chopped sweet white onion and crushed red Italian pepper. Serves 6-8.

Kim Hunter's Tremendous Tamale Pie

For the crust:
1 cup yellow cornmeal
1 1/2 teaspoons salt
4 cups water

Mix cornmeal with 1 1/2 cups of cold water. Add to  2 1/2 cups boiling, salted water. Stir with wooden spoon to prevent cornmeal from lumping. Cook over low heat 25 minutes or until thick.

Line well-greased 2-quart casserole with 3/4 of the cooked cornmeal. Reserve remainder for decorating the top. Bake 25 minutes in preheated 400 degree oven until crust is dry and pulls away from the side of the pan.

For the filling:
1 tablespoon butter
2 medium-sized yellow onions, peeled and chopped
1 4-oz. can pimientos, drained and diced
1 pound lean ground chuck
1 teaspoon salt
1 tablespoon vegetable oil
1 green pepper, cut in small squares
1 pound lean ground round
1/3 cup flour
Freshly ground pepper
1 teaspoon minced fresh parsley
1 pound can Italian plum tomatoes with basil leaf, drained (reserve juice)
1 - 7 1/2 oz. can unpitted black olives
1 large bay leaf
1 teaspoon dried oregano
1 teaspoon chili powder
2 teaspoons crushed Italian red pepper (or 3 chiltepin chiles)

Heat butter and vegetable oil in skillet. Add onion, green pepper and pimiento until onions are golden. Lift out vegetables and reserve. Season the flour with salt, oregano, parsley and pepper to taste. Form meat in one-inch balls, roll in flour. Brown in pan drippings in same skillet in which vegetables were cooked; shake pan to brown meat on all sides. (Or place meatballs on broiler rack lined with aluminum foil, browning on all sides.)

Prepare "seasoned" tomato juice using about 1/4 cup juice, blend with chili powder, crushed Italian red pepper (or crushed chiltepin chiles). Simmer over low heat to reduce about one-half.

Add "seasoned" juice to skillet (or cooking pot) with cooked vegetables, tomatoes, olives and meatballs. Add bay leaf, salt and pepper to taste. Simmer uncovered about 30 minutes. Spoon into cooked dry cornmeal crust. Top with remaining cooked cornmeal to form upper crust. Cook in preheated 350 degree oven about 45 minutes. Serves 6-8. Serve with tossed green salad, Mexican beer (or Bordeaux wine) and fruit for dessert.

Wednesday, October 5, 2016

Marsha Hunt's Steamed Cottage Pudding

Marsha Hunt's Steamed Cottage Pudding

Take a large dab of butter, a cup of sugar, 1/2 cup milk, 2 cups flour, 1/2 teaspoon baking powder, a pinch of salt, and 4 eggs.

Cream butter and sugar until smooth. Add well-beaten egg yolks, and, beating constantly, add milk. Add to this mixture dry ingredients, constantly beating--fold in stiffly beaten egg whites, and steam entire mixture over boiling water for 1 1/2 hours. Serve with hot chocolate sauce.

Tuesday, October 4, 2016

Recipes by Muriel Humphrey: Scalloped Corn; Roast Turkey and Dressing

Muriel Humphrey's Scalloped Corn

1 egg
1 cup canned cream-style corn
1 cup canned whole kernel corn
2 tablespoons butter, cut in chunks
2 1/2 dozen soda crackers, rolled into crumbs
1/3 cup half-and-half

Beat egg in bowl with fork until frothy. Add corn and remaining ingredients, mixing well. Pour into well-buttered casserole. Top with additional cracker crumbs and dot with butter.

Bake in preheated 350 degree oven for 1 hour. Serves 6.

Note: It is best to leave this in the oven until just ready to serve.

Muriel Humphrey's Roast Turkey and Dressing

For the stock:

Neck, gizzard, liver and heart from 13 pound turkey
4 cups water
1 small onion, chopped
1 large bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper

Put neck and chopped gizzard, liver and heart in saucepan with water and remaining ingredients. Simmer uncovered two hours; reserve for flavoring dressing, gravy and for basting turkey.

For the dressing:

1 cup butter (or 1/2 cup each butter and vegetable shortening)
3/4 cup minced onion
1 1/2 cups chopped celery (stalks and leaves)
3 quarts bread cubes (made from day-old bread)
1 tablespoon dried sage (or thyme or marjoram)
1/2 teaspoon poultry seasoning
1 teaspoon seasoned salt
Scant tablespoon salt
Scant tablespoon pepper
1 beaten egg
Turkey stock

Rub turkey inside with seasoned salt. Give bird a friendly pat and set aside.

Melt butter in skillet, add onion, celery, cook slowly until onion turns yellow, stir often. Set aside. Place bread cubes in large mixing bowl, add seasonings, onion mixture, egg and enough stock to moisten slightly. Toss lightly with fork to mix well; cool.

Fill neck and back cavities with dressing, do not over pack. Close neck, back openings by folding over skin; secure with skewers or stitching. Tie folded wings to back, legs to tail.

To roast:

Put two lengths of aluminum foil crosswise in roasting pan. Place turkey breast-side up in roasting pan. Rub skin surface generously with soft butter or margarine, shake seasoned salt over surface. Cover with foil, bringing ends up over breast completely enclosing turkey.

Roast in preheated 450 degree oven one hour, reduce temperature to 325 degrees, continue roasting 5 - 6 hours longer or until turkey is done (leg meat feels soft when pressed, leg moves in thigh socket; or meat thermometer registers 185 degrees.) Baste occasionally with pan drippings (or stock). Pull back aluminum foil covering during last half hour for deeper browning.

Let stand 10 to 15 minutes before carving. Remove to heated platter. Prepare gravy using pan drippings, flour, milk, turkey stock (or water used for cooking mashed potatoes). Serves 14 to 16.

Monday, October 3, 2016

Rock Hudson/Elizabeth Taylor Chocolate Martini

Rock Hudson/Elizabeth Taylor Chocolate Martini

1 ounce (2 T.) Kahlua
2 ounces (4 T. or 1/4 cup) vodka
1 ounce (2 T.) Hershey's chocolate syrup
1 cup ice

Put all ingredients in a shaker. Shake thoroughly. Strain into a martini glass.

Sunday, October 2, 2016

Recipes by Rock Hudson: Cannoli; Chicken Casserole; Gazpacho

Rock Hudson's Cannoli

3 pounds ricotta
1-3/4 cups confectioners sugar
1/2 teaspoon cinnamon
2 tablespoons chopped citron
1/4 cup semi-sweet chocolate chips
4 cups flour
1 tablespoon sugar
1/4 teaspoon cinnamon
3/4 cup Italian red wine

Using an electric mixer, beat the ricotta in a large bowl for 1 minute. Add confectioners sugar and beat until light and creamy, about 5 minutes. Add cinnamon, chopped citron, and chocolate chips and mix until well blended. Refrigerate until ready to use.

To make cannoli shells, sift flour, sugar, and cinnamon together into a large bowl. Make a well and pour wine into it and mix until incorporated. On a floured cutting board, knead dough until smooth and stiff, about 15 minutes. If dough is too moist or sticky, add some flour. If it's too dry, add more wine. Cover dough and let it rest two hours in a cool place.

Then roll paper-thin on a lightly floured board. Cut into 5-inch circles. Wrap each circle around a cannoli tube loosely, overlapping 1/4 inch of dough. Seal dough by brushing with slightly beaten egg yolk. With the tube in place, deep fry 2 cannoli at a time in hot oil for 1 minute until light brown. Lift gently with slotted spoon or tongs, drain on paper towel and cool. Remove tubes gently and fill.

Rock Hudson's Chicken Casserole

1/4 cup butter, divided
1 1/2 tablespoons flour
1 cup chicken broth
1 cup milk
1/2 teaspoon paprika
Salt to taste
Fresh ground pepper to taste
1 cup mushroom caps, sliced
2 1/2 cups cooked diced chicken
1/2 (10 ounce) package frozen petite peas, lightly cooked
1 cup cooked noodles
1 tablespoon sherry wine
1/3 cup bread crumbs
1 teaspoon sweet butter, softened

Melt half the butter in skillet; gradually stir in flour. Cook over low heat, stirring. Gradually stir in chicken broth, milk, paprika, salt and pepper; cook over low heat about 10 minutes until thickened.

Sauté mushrooms lightly in remaining butter in a separate skillet. Add to cream sauce with chicken, drained peas, noodles and sherry.

Place in well-greased casserole dish; top with bread crumbs and dot with butter. Bake for 30 minutes in preheated 350 degrees F. oven.

Serve at once, alone, or with tossed green or wilted lettuce salad. Serves 4 to 6.

Rock Hudson's Gazpacho

1 bud garlic, peeled
6 large ripe tomatoes
1 medium-sized Bermuda onion, peeled and cut in large hunks
1 large green pepper, washed and diced
1 large cucumber, peeled, seeded and diced
1 1/2 cups tomato juice
Juice of one lemon
1/3 cup olive oil
Scant teaspoon salt
Cayenne (season to taste)

Blend garlic and 5 tomatoes in electric blender; add half the onion, half the green pepper, and half the cucumber; blend well. Strain, pour into container with tight fitting lid. Refrigerate several hours or overnight. Just before serving, blend chilled mixture with tomato juice, lemon juice, olive oil, salt and cayenne. To serve, pour into soup plates partially filled with shaved ice. Pass individual bowls of chopped raw vegetables (tomato, onion, green pepper and cucumber) made from the remaining amount. Or serve with chopped hard-cooked eggs and garlic-flavored croutons (prepared by sauteing diced bread in butter flavored with pressed garlic until bread is crisp and golden-brown). Serves 4.