Carole Lombard's Salisbury Meatballs

Carole Lombard's Salisbury Meatballs

1 1/2 pounds ground round
2 tablespoons olive oil
2 yellow onions, chopped fine
1 clove garlic, minced
1 bell pepper, chopped fine
1 can (10.75-ounce) tomato soup
1/2 cup chili sauce
1 cup water

Roll the meat into little balls. Brown in hot olive oil. Add vegetables and saute until soft.

Add soup, chili sauce, and water. Simmer until meatballs are cooked through and sauce thickens.

Gina Lollobrigida's Spaghetti with White Truffles

Gina Lollobrigida's Spaghetti with White Truffles

4 qts. water
5 tbsps. salt
1 lb. fettuccine noodles (or other Italian egg noodles)
One 4-oz. can Urbani white truffles (or 2 oz. fresh), cut in thin slices
1/4 cup truffle broth (from the can, or use chicken broth)
1 stick sweet butter
1 1/2 cups freshly ground Parmesan cheese

Heat a large earthenware casserole (or baking dish) in a slow oven (275 or 300 degrees F.). Bring water to slow boil and add salt. Add pasta to rapidly boiling water, stirring occasionally with a fork to prevent noodles from sticking together. Test noodles frequently so they cook only until al dente (soft, but still firm).

While noodles are cooking, heat truffle broth (or chicken broth) until warm, but not boiling. When noodles are done,  drain them in a colander but remove them from colander before they are completely drained, and put into heated casserole (or baking dish).

Add heated truffle broth (or chicken broth) to the noodles, adding pats of butter at the same time and tossing lightly until all the butter is melted. Gradually toss in cheese until thoroughly blended. Quickly garnish with sliced truffles and serve at once. Serves 4.

Thoughts: This recipe is from late 1973. White truffle prices at that time were as follows (Urbani):

Fresh white Italian truffles - $200.00 per pound
White truffles packed in tins: 1/2 oz. - $6.00, 1 oz. - $12.00, 2 ozs. - $23.00 and 4 ozs. - $40.00.

2016 prices (Urbani):

Fresh white Italian truffles - $676.00 per pound
White truffles in jar: 1/3 oz. $109.00

Recipes by June Lockhart: Egg Noodles with Veal Roulades; Spaghetti with Butter and Parsley

June Lockhart's Egg Noodles with Veal Roulades

1/2 cup chopped onions
4 oz. fresh mushrooms, chopped
6 tbsps. butter (or margarine)
4 ozs. ground pork
6 large slices veal scallopini
1/4 cup chopped green pepper
1/2 cup white wine
2 chicken bouillon cubes
2 tbsps. heavy cream
1 medium tomato, peeled and chopped
2-3 tsps. paprika
1/4 tsp. each: salt, thyme leaves and basil
1/8 tsp. freshly ground pepper
1 cup water
1 tbsp. flour
2 tbsps. water
1 tbsp. salt
3 qts. boiling water
8 ozs. medium egg noodles

Saute onion and half the chopped mushrooms in 2 tbsps. butter (or margarine) until tender. Combine in small bowl with pork, cream, half the chopped tomato, paprika, 1/4 tsp. salt, thyme, basil, and pepper. Divide mixture into 6 portions and place one portion on each veal slice. Roll up, secure with toothpicks. In same skillet, saute veal roulades in remaining 1/4 cup butter until browned on all sides. Stir in remaining chopped onion, mushrooms, tomato, green pepper, wine, bouillon cubes and 1 cup water. Cover and simmer one hour (or until meat is tender). Blend flour and 2 tbsps. water to form smooth paste. Pour in a little sauce from the skillet; add to skillet, cook, stirring constantly until sauce thickens and boils one minute. Meanwhile, cook noodles in boiling salted water until tender; drain. Serve veal roulades and gravy over noodles. Serves 4.

June Lockhart's Spaghetti with Butter and Parsley

1 lb. spaghetti
6 qts. boiling salted water
1 tbsp. vegetable (or olive oil)
1/2 cup butter (or olive oil)
2 cloves pressed garlic
1/2 cup minced fresh parsley
Freshly grated Parmesan or Romano cheese
Salt and freshly ground pepper to taste

Cook spaghetti al dente in boiling salted water (about 8 minutes). Do not overcook. Add vegetable (or olive oil) during last few minutes to keep pasta from sticking together when drained. Meanwhile, prepare sauce. Heat butter (or olive oil) in small saucepan. Add garlic, turn off heat. Let stand a few minutes. Then add parsley. Stir sauce into hot cooked spaghetti. Serve at once with cheese, salt and pepper to taste. Serves 4.

Recipes by Virna Lisi: Italian Salad; Spaghetti Aglio e Olio

Virna Lisi's Italian Salad

1 clove garlic
2 bunches arugula
Head lettuce (Bibb or Boston)
2 Italian plum tomatoes, cut into pieces
1/2 cucumber, peeled and sliced
4 radishes, sliced
1/2 green pepper, diced
1 stalk celery
1 large fennel (trim and slice thin)
1 head chicory
Small can hearts of palm, drained and chopped
1 sprig fresh basil (or 1/4 tsp. dried)
1 sprig fresh mint
Handful fresh chopped parsley
1 small yellow onion, chopped
1/4 cup olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 tablespoons wine (or tarragon) vinegar

Rub salad bowl with cut garlic. Clean, dry and crisp greens before adding to salad bowl with other vegetables and herbs. Mix together olive oil, salt, pepper and wine (or tarragon) vinegar.

Pour dressing over vegetables and greens in salad bowl, toss lightly until each leaf is coated. If you want a crisp salad, serve at once. But if you prefer, as many continental people do, a rather wilted affair, then let salad marinate before serving. Serves 4.

Virna Lisi's Spaghetti Aglio e Olio

l lb. spaghetti
3 quarts water
Salt
1/4 cup top quality olive oil
2 or 3 cloves flnely minced garlic
l/3 cup minced fresh parsley
Sage
Hot pepper flakes
1/3 cup freshly grated Parmesan (or Romano cheese)

Plunge spaghetti into briskly boiling salted water. Cook until spaghetti is barely tender (about 7 to 8 minutes). Never overcook the spaghetti. During last two minutes of cooking time, add 1 tbsp. olive oil to the pot to prevent strands from sticking together. Drain well.

Meanwhile, heat the remaining amount of olive oil over low heat, but do not boil. Add garlic, remove from heat. Let stand a few minutes. Add minced parsley, salt, sage and hot pepper to taste. Serve spaghetti in heated serving dish. Pour sauce over spaghetti. Toss lightly with grated Parmesan (or Romano) cheese. Serve at once with chicken or fish dish and green salad. Serves 4.

Recipes by Art Linkletter: Stewed Chicken; Strawberry Cheese Pie

Art Linkletter's Stewed Chicken

1 sliced carrot
1 small sliced yellow onion
2 small stalks celery (including leaves)
About 3 cups water
1 teaspoon salt
1/16 teaspoon freshly ground pepper
Cleaned stewing chicken, cut in pieces (about 4 1/2 pounds)
1/4 teaspoon paprika
1 1/2 tablespoons flour
1/3 cup cold water
3 to 4 tablespoons heavy cream

Into a heavy cooking kettle, put carrot, onion, celery, water, salt and pepper. Bring to a boil. Drop chicken, piece by piece, into the boiling liquid. Cover and simmer slowly for one hour. Add paprika. Cover and simmer one hour longer (or until chicken is tender).

Remove chicken to a heated platter. Strain stock, discarding vegetables. Cook stock to reduce in half. Stir flour into cold water to form a smooth paste. Slowly stir into hot stock and cook to desired thickness. Stir in cream and heat one minute. Correct seasonings. Serve with noodles, boiled rice, baked macaroni or dumplings. Serves 4 to 6.

Thoughts: Art suggests serving the chicken with a green salad and fruit for dessert for a hearty and well-balanced meal.

Art Linkletter's Strawberry Cheese Pie

1 1/3 cups finely crumbled honey graham crackers
1 1/4 cups sugar
1/4 cup softened butter
2 - 8 ounce packages softened cream cheese
5 egg yolks
5 tablespoons lemon juice
1 teaspoon lemon rind
1/16 teaspoon salt
4 egg whites
1 cup commercial sour cream
1 teaspoon vanilla extract
Fresh strawberries in season or whole frozen, drained strawberries

Mix together graham cracker crumbs, 1/4 cup sugar and butter. Press into a deep 10-inch pie plate. Chill one hour.

To cream cheese add 7/8 cup sugar, well-beaten egg yolks, lemon juice, lemon rind, and salt. Mix well. Lightly fold in stiffly beaten egg whites. Pile yolk mixture into pie shell. Bake at 350 degrees F. for 50 minutes or until lightly brown. Remove from oven and cool 15 minutes. (Pie will rise during baking, then slightly deflate.)

Combine sour cream, 2 tablespoons sugar and vanilla extract. Spread lightly over top of pie. Return pie to oven, bake 10 minutes longer. Cool, then refrigerate at least 12 hours. (Pie improves in flavor on second day). Stud top generously with washed, hulled strawberries or frozen berries. Serves 12.

Astrid Lindgren's Pepparkakor

Astrid Lindgren's Pepparkakor

2/3 cup shortening
2/3 cup light brown sugar, firmly packed
2 tbsps. molasses
3 tbsps. boiled, cooled water
2 1/4 cups sifted all-purpose flour
1 tsp. baking soda
2 tsps. ground cinnamon
1 1/2 tsps. ground cloves
1 tsp. ground ginger
Pinch of salt

Cream sugar and shortening thoroughly. Add molasses and water. Sift together flour, baking soda, cinnamon, cloves, ginger and salt. Gradually add to creamed mixture, beating well after each addition. Knead lightly on lightly floured board. Cover loosely with foil; chill well for 30 minutes (longer if desired). Roll out dough 1/8 inch thick on lightly flavored board. Cut into Pippi Longstocking shapes (draw shapes on brown paper and cut out to use as patterns for cookies) or use floured cookie cutters. Place on lightly greased baking sheets. Bake in preheated 350 degrees F. oven 8-10 minutes. Cool. Garnish with ***snow icing*** to outline features, if desired. Makes about 5 dozen cookies.

*** Snow Icing ***

1 1/2 cups sifted powdered sugar
1 tbsp. melted butter
1/2 tsp. pure vanilla extract
Pinch of salt
2-3 tbsps. light cream

Combine to a good spreading consistency.

Mary Todd Lincoln's Cinnamon Cake

Mary Todd Lincoln's Cinnamon Cake

1 cup dried currants or raisins
1/4 cup brandy or orange juice
1 package active dry yeast
1 1/4 cups warm milk (105 degrees F. to 115 degrees F.)
1 tablespoon sugar
1 cup all-purpose flour
2 3/4 cups all-purpose flour
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground mace
1/2 teaspoon salt
3/4 cup butter
1 cup sugar
1 egg
1 teaspoon grated lemon peel
2 teaspoons lemon juice
1 recipe Orange Glaze (see recipe below) or powdered sugar

In a jar, combine currants or raisins and brandy or orange juice. Cover tightly. Let soak overnight.

In a medium bowl, combine yeast, milk, and the 1 tablespoon sugar. Let stand until mixture is bubbly.

By hand, beat in the 1 cup flour until smooth. Cover and let rise in a warm place until doubled (about 45 minutes).

In a bowl, stir together the 2-3/4 cups flour, the cinnamon, mace, and salt; set aside. Drain currants, reserving brandy or juice; set aside.

In a large mixing bowl, beat the 1 cup sugar and the butter with electric mixer on medium speed until very light. Add egg; beat until light.

Beat in the lemon peel, lemon juice, and reserved brandy or orange juice. Add the yeast mixture; beat until thoroughly combined.

By hand, stir in the currants. Stir in the flour mixture until well combined.

Grease a 10-inch fluted tube pan or a 10-inch tube pan. Turn the batter into pan. Cover and let rise in a warm place for 1 hour.

Bake in a 350 degrees F. oven for 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool on wire rack.

Drizzle with Orange Glaze or sprinkle with powdered sugar. Makes one 10-inch fluted or tube cake (12 servings).

Orange Glaze

1 cup sifted powdered sugar
2 tablespoons orange juice

In a bowl, stir together powdered sugar and orange juice until the mixture is smooth and drizzles easily.