Saturday, November 5, 2016

Yvonne King's Veal Tender

Yvonne King's Veal Tender

2 1/2 lbs. filet of veal
3/4 cup chicken broth
1/4 cup lemon juice
2 tbsps. vegetable oil
1/4 cup onion flakes
2 tbsps. celery flakes
1 tbsp. parsley flakes
2 tsps. seasoned salt
1/2 tsp. ground savory
1/4 tsp. ground black pepper
2 tbsps. butter (or margarine)
1/2 lb. fresh mushrooms, sliced
1 cup sweet sherry

Place veal in bowl with tight-fitting lid (or plastic bag). Combine broth, lemon juice, vegetable oil, onion, celery and parsley flakes, seasoned salt, savory and black pepper; mix well. Pour over meat, cover or seal. Marinate 12 hours (or longer) in refrigerator. Remove meat to rack in roasting pan, add marinade. Bake uncovered in preheated 350 degrees F. oven 1 and 1/4 hours. In a small skillet, melt butter (or margarine); add mushrooms, saute 5 minutes. Add sherry to roast. Roast 5 minutes longer. Slice and serve with pan gravy. Serves 6.

Friday, November 4, 2016

B. B. King's German Chocolate Cake

B. B. King's German Chocolate Cake

1/2 cup semisweet chocolate
1 1/4 cups butter
2 cups granulated sugar
4 eggs, separated
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

1 1/2 cups evaporated milk
1 1/2 cups granulated sugar
4 egg yolks, slightly beaten
3/4 cup butter
1 1/2 teaspoons vanilla extract
2 cups coconut
2 cups chopped pecans

Melt chocolate and 1/4 cup of the butter in heavy bottom pan. Let cool.

Cream together remaining butter and sugar in medium bowl. Beat in egg yolks. Stir in vanilla extract and chocolate mixture. Sift together dry ingredients. Alternately add dry ingredients and buttermilk to chocolate mixture.

Beat egg whites until stiff in large bowl. Fold in chocolate mixture. Pour cake batter evenly into the three prepared pans. Bake 30 minutes or until cake springs back. Let cool on racks.

Combine evaporated milk, sugar, egg yolks and butter in a saucepan. Add vanilla extract. Cook over medium heat, stirring continuously until thickened (thick enough to coat back of spoon). Remove from heat. Stir in coconut and pecans. Cool until thick enough to spread over cake.

Place 1 cake layer on plate. Spread frosting evenly over top. Repeat with remaining layers. Spread remaining frosting evenly over sides of cake. Serve.

Thursday, November 3, 2016

Recipes by Deborah Kerr: Coconut Scones or Sinkers; English Steak and Kidney Pie; Special Potatoes; Steak and Kidney Pie; Summer Squash

Deborah Kerr's Coconut Scones or Sinkers

1/4 cup butter
3/4 cup sugar
1 egg, well-beaten
1 cup flour
1 cup coconut (sieved)
Dash of lemon juice (or lemon extract) to taste

1. Cream shortening and sugar. Add beaten egg, flour and coconut to form stiff dough. Add lemon juice (or extract) to taste. Drop by spoonfuls on well-greased baking sheet.

2. Flatten slightly with fork. Bake in preheated 350 degrees F. oven until cookies begin to brown. Remove from oven and allow to cool. Frost with powdered sugar mixed with fresh lemon juice until smooth or lemon butter icing. Sprinkle tops with coconut.

Thoughts: In England, the coconut is sold in a dried form and is somewhat smaller in texture than the shredded coconut available in most American supermarkets. Fur this reason, Deborah advises "sieving" the coconut to get smaller-textured coconut. Her scones are delicious if decorated with fresh grated coconut.

Deborah Kerr's English Steak and Kidney Pie

2 small beef kidneys (or 4 veal)
3/4 pound round steak
1/2 cup flour
1 1/2 tsp. salt
1/4 tsp. pepper
2 tbsps. drippings
1 cup chopped onion
bay leaf, parsley, celery tops
1/2 cup sliced mushrooms
1/2 cup carrots, sliced
3 tbsps. flour
1/2 cup cold water
1 recipe pie dough

Remove skin and coarse parts from kidneys, wash in salted water and cut in one-inch cubes. Combine flour, salt and pepper in a flat dish and dredge kidneys in this. Sprinkle both surfaces of round steak lightly with some of remaining flour and pound with meat mallet or back of heavy knife. Cut steak in one-inch squares. Heat drippings in heavy skillet and brown steak in it. Add and brown onion, then kidneys. Cover meat with water and add bay leaf, parsley, and celery tops. (Dry parsley and celery tops may be used.) Cover tightly and simmer about an hour. Lift meat out and put in a deep baking dish with mushrooms and carrots. Thicken liquid in skillet with 3 tablespoons flour blended with 1/2 cup cold water. Check for seasoning and pour over vegetables. Make pastry crust with pie dough, sealing to edge of dish with cold water and cutting steam perforations. Bake at 400 degrees F. 30 to 35 minutes or until brown. Serves 6.

Deborah Kerr's Special Potatoes

Boil potatoes in the usual way, then mash them to a fluffy consistency with butter and cream. Add a finely mashed banana and season with nutmeg. Turn the potatoes into a greased casserole and place in a slow oven until the mixture is completely heated through. It's a wonderful accompaniment to roast beef.

Deborah Kerr's Steak and Kidney Pie

For the filling:

3 lbs. lean beef chuck (or round), cut in 3-inch cubes
Seasoned flour: 3 tbsps. flour, 1 tsp. thyme, 1 tsp. crushed bay leaf, 1 tsp. salt, 3/4 tsp. freshly ground pepper and 1/4 tsp. cayenne
1/4 cup minced beef suet
2 cups liquid (beef stock or watr)
1 small onion stuck with a clove
2 veal (or lamb) kidneys
3 tbsps. butter
2 medium yellow onions, chopped
1/2 lb. mushrooms, chopped
1 tbsp. flour
Handful chopped parsley

1. Coat beef with seasoned flour. Melt suet in large deep skillet. Brown beef quickly on all sides. Add liquid and onion stuck with clove. Cover and simmer about 1 1/2 hours (or until meat is tender). Stir occasionally. Remove and discard onion. Set aside.

2. Clean kidney by removing membrane and fat. Chop in 1-inch pieces. Brown lightly in butter. Add onion and mushrooms. Cook until onion is transparent.

3. Place custard cup upside down in center of a 2 1/2-qt. round baking dish. With slotted spoon, arrange beef and kidney mixture in layers to fill casserole.

4. Combine meat juices and cook to reduce in volume about one-fourth. Blend 1 tbsp. flour with a little water (about 3 tbsps.) to form a smooth paste. Slowly stir into meat stock. Cook several minutes to thicken, stirring until smooth. Pour into casserole. Garnish with chopped parsley. Set aside to cool.

For the crust:

2 cups all-purpose flour
1 tsp. salt
2 cups vegetable shortening
Cold water (about 1/4 cup)
Egg yolk mixed with a little water

1. Combine dry ingredients in mixing bowl. Cut shortening into dry ingredients until texture is size of cornmeal. Add cold water gradually, tossing with fork to form pastry in bowl.

2. Turn out on lightly floured board. Roll out crust to one-fourth inch thickness and forming circlet that extends 1 1/2 to 2 inches beyond size of casserole.

3. Dampen edges of casserole. Lift crust on top of casserole, folding under edges. Press edges to casserole to seal. Brush lightly with egg yolk mixture.

4 Cut cross in center of crust with sharp knife. Fold back edges slightly to vent. Place in heated 400 degrees F. oven for 45 minutes (or until crust is well-browned). Serve with Brussels sprouts (or green salad) and your favorite libation (well-chilled dark ale or chilled Bordeaux wine). Serves 8 to 10.

Thoughts: This English classic pie can be made many ways even using oyster liquor for the moistening agent. Many English people may prefer a meatier version made with fewer seasonings or omit the precooking of beef and kidney to shorten baking time. Either way you choose to do it, it's substantial fare designed to please the most discerning palate.

Deborah Kerr's Summer Squash

Put layers of sliced onion and summer squash into a greased casserole, then season with salt and butter. Bake in a moderate oven for half an hour. Then add a 1/2 cup of cream and continue to bake until tender. This is particularly delicious served with cold sliced beef or pork.

Wednesday, November 2, 2016

Recipes by President John F. Kennedy: Seafood Casserole; Waffles

President John F. Kennedy's Seafood Casserole

1/2 pound crab meat, fresh cooked
1/2 pound lobster meat, fresh cooked
1 pound shrimp, fresh and deveined
1 cup mayonnaise
1/2 cup chopped green pepper
1/4 cup chopped green onion
1 1/2 cups chopped celery
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
2 cups crushed potato chips
Paprika (to garnish)

Mix all ingredients except the potato chips together. Pour into greased casserole dish. Top with crushed potato chips. Sprinkle with paprika. Bake in 400 degrees F. oven 20 minutes, or until hot and bubbly.

President John F. Kennedy's Waffles

1/2 cup butter
1 tablespoon granulated sugar
2 egg yolks
1 pinch salt
1 cup cake flour
1 tablespoon cake flour
4 teaspoons baking powder
1 cup buttermilk
2 egg whites (beaten stiff)

Cream butter and sugar. Add yolks and blend. Add sifted dry ingredients and blend. Add milk and blend. Fold in egg whites. Cook in waffle iron.

Tuesday, November 1, 2016

Recipes by Gene Kelly: Asparagus Vinaigrette; Coq Au Vin; Irish Stew

Gene Kelly's Asparagus Vinaigrette

For the asparagus:

2 lbs. white (or green) asparagus
Salted boiling water

1. Cut off tough ends from asparagus. With sharp knife, remove any scales on spears below the tips. Wash carefully to remove sand. Drain well.

2. Tie spears in bundles. Stand bunches upward in asparagus cooker (or lower half of a double boiler). Pour in boiling salted water to within one inch of tips.

3. Cover (invert upper part of double boiler). Boil 12-15 minutes (or until spears are tender). Remove bundles carefully. Plunge in cold water to stop cooking. Remove strings, drain well. Chill well before serving. Serve with vinaigrette sauce. Serves 4.

For the vinaigrette sauce:

3 tbsps. wine vinegar
2 tsps. lemon juice
6 tbsps. olive oil
Pinch of dry mustard
1 tsp. salt
Ground pepper to taste
1 tsp. chopped fresh parsley
1 tsp. sieved hard-cooked egg white
1 tsp. chopped gherkins
1 tsp. capers

1. Put vinegar, lemon juice, olive oil, mustard, salt and pepper in screw-top jar. Fasten top securely. Shake jar vigorously to mix well.

2. Combine parsley, egg, gherkins and capers. Arrange asparagus spears on individual plates. Spoon vinaigrette over spears. Garnish with parsley "herbed" mixture.

Gene Kelly's Coq Au Vin

The extra steps that make this version so good include browning the chicken and vegetables, adding brandy (flamed as it is put into the stew) and, most crucial of all, removing the finished chicken and vegetables from the sauce, and reducing the sauce to about half its former quantity by a quick boil.

This last intensifies the flavor of the sauce immeasurably. "Beurre maniƩ" is added to make the sauce a little richer still -- and thicken it slightly.

3 chicken breasts, halved
6 chicken legs
24 medium mushrooms
24 tiny white onions
1/4 cup butter
1/4 lb. thick sliced bacon
1 teaspoon sugar
1 clove garlic, minced
1/4 cup brandy
2 cups dry red wine
1 can chicken broth
1/2 teaspoon thyme leaves
1 bay leaf
1 tablespoon dry parsley
1 tablespoon butter
1 tablespoon flour
1/4 cup water

Dry the chicken pieces thoroughly and sprinkle them with salt and pepper. Wash the mushrooms and remove the stems.

Peel the onions. To do this effortlessly, drop them into a pot of boiling water. Count to 10 slowly, then drain the onions and run under cold water. The skin will slip off between your fingers. Cut bacon into half-inch pieces and cook in butter in a large Dutch oven or casserole until lightly browned. Remove bacon and drain. Pour half of the accumulated fat into a second large pan or skillet so you can use two pans for browning the chicken.

Add the chicken to fat, skin side down, without crowding. Cook it over medium heat until lightly browned on both sides. As pieces brown, remove them and add more. When all are browned, set aside.

From now on you will work only with the heavy casserole dish. Put the onions into it, add sugar and cook, stirring until onions are lightly browned. Then brown mushrooms and garlic. Put the chicken back in the pot and pour most of the brandy in over it. Retain about one tablespoonful and put it into a ladle. Light the brandy in the ladle and pour it, flaming, into the casserole to ignite the rest of the brandy. When you do this, stand back, as the whole casserole will flame up instantly. When the flame dies, add the wine, broth, water and herbs. Cover pan and simmer for 30 minutes, or until the chicken is tender. Remove chicken, bacon, mushrooms and onions.

Bring stock left in pan to a broil, skimming off fat as it rises. Boil stock rapidly for about five minutes or until liquid is reduced to about two cups. Mix one tablespoon butter and flour together thoroughly with a fork and stir this beurre maniƩ into the sauce. Cook until the sauce thickens. Strain and pour over chicken.

If you are making the Coq Au Vin ahead, strain the sauce into a separate container and store it in the refrigerator. To reheat, place covered chicken in 325 degree F. oven for about 30 minutes. Arrange on platter. Meanwhile, reheat sauce separately and pour over chicken. Serve with rice that has been fluffed up with butter and parsley.

Gene Kelly's Irish Stew

3 lbs. lean boneless lamb (shoulder or leg), cut in 1 1/2-inch cubes
1 tbsp. vegetable oil
About 3 cups water (or stock)
2 onions, sliced
2 tsps. salt
1/4 tsp. freshly ground pepper
1 bay leaf
2 turnips, peeled, cut in large pieces
6 carrots, peeled, cut in hunks
3 cups potatoes, diced
2 tbsps. minced fresh parsley

1. Sprinkle lamb cubes with salt and pepper. Brown meat on all sides in oil in large skillet (or Dutch oven). Remove skillet from heat. Add water (or stock) to cover meat.

2. Add onion, salt, pepper and bay leaf. Cover, simmer until meat is tender (about 1 1/2 hours). Add remaining vegetables. Cover, cook until vegetables are tender (about 35 minutes). Remove cover during last 15 minutes of cooking time to reduce stock. Correct seasonings. Spoon lamb and vegetables into deep serving dish (or casserole). Spoon juice over lamb and vegetables. For a touch of the "green," garnish with parsley. Serve piping hot with prepared horseradish and slabs of dark or crusty white bread and butter. Serves 6-8.

Thoughts: Some cooks from the Emerald Isle prefer a "lighter" stew (meat is not browned before adding the liquid). For variations: substitute beef for lamb, add peas, and-or green snap beans, cauliflower, tomatoes, lima beans or corn; flavor with favorite herbs (tarragon, thyme, parsley, oregano or rosemary). The flavor of the stew improves if prepared in advance. Refrigerate, discard layer of lamb fat that congeals on surface before reheating. For the casserole treatment, top off stew with biscuits or prepare dumplings in the stock pot.

Monday, October 31, 2016

Bob Keeshan's Baked Lemony Lamb Chops

Bob Keeshan's Baked Lemony Lamb Chops

8 loin or shoulder lamb chops, cut extra thick
Salt, freshly ground black pepper
Few drops of corn oil
1 can (22 ozs.) lemon pie filling or several pkgs. lemon pie filling
1/2 can water
1/4 cup soy sauce
1/4 cup tarragon vinegar
2 medium size yellow onions, peeled and chopped

Season chops liberally on both sides with salt and pepper. Heat corn oil in large skillet or Dutch oven. Brown chops on both sides; place in bottom of ovenproof baking dish.

In mixing bowl, combine lemon pie filling. water, soy sauce and vinegar. Mix well to dissolve. Pour over chops in baking dish. Top chops and sauce with chopped onions.

Cover and bake in preheated 350 degrees F. oven about 45 minutes or until chops are fork-tender.

Serve at once with hot cooked rice and lettuce-endive-mushroom-red onion salad made with sweet and sour dressing. Serves 4.

Thoughts: This delightfully different dish is convenient for entertaining. Make dish ahead, heat and serve. Feel free to improvise, using hunks of green pepper, pineapple chunks and red pimiento to add color and flavor.

Sunday, October 30, 2016

Buster Keaton's Chop Suey

Buster Keaton's Chop Suey

Grease an iron pot with 3 tablespoons peanut oil and add 1 cup raw, lean pork, cut into cubes and allow to cook until brown.

Now put into pot mixed vegetables and allow to steam under tight-fitting lid. The mixture of vegetables consists of:

2 1/2 cups water chestnuts cut in cubes,
2 1/2 bamboo shoots,
2 cups Chinese greens cut in small pieces,
2 cups celery chopped into small pieces,
1 cup chopped onions,
3 cups canned mushrooms, chopped,
5 cups bean sprouts,
1/2 cup chopped salted almonds.

After steaming for 30 minutes, chicken stock is added to moisten. Thicken with 2 tablespoons cornstarch. Thin with chicken stock if too thick.

Dice whole roast chicken, being careful to use no skin or fat parts; place in pot and cook slowly for 15 minutes.

Add soy sauce as seasoning and to give it proper dark color.

This recipe should serve 8 persons.