Thursday, July 20, 2017

Vivian Vance's Chicken Kiev


Vivian Vance's Chicken Kiev

32 ounces boneless chicken breasts (four 8 oz. each, cut in half, pounded thin)
8 tablespoons butter (cut into 1 T pats, frozen)
4 teaspoons onion powder
4 teaspoons garlic powder
1 teaspoon tarragon
1 teaspoon salt
1/2 teaspoon pepper

Dredge:
1/4 cup all-purpose flour

Dip:
1 large egg
2 tablespoons sour cream

Coating:
2 cups corn flakes (crushed fine)
1 tablespoon parsley, minced fine

Pound all the chicken breasts until thin.

Season with 1/2 teaspoon onion and garlic powder. Sprinkle on little salt, pepper and tarragon. Dot with butter in center.

Fold up tightly and secure with toothpicks.

Dredge in flour, then dip in egg mixture, then roll in cornflakes-parsley mixture.

Freeze until completely chilled, can wrap individually.

Deep fry at 370 degrees F. until browned, turning only once.

Wednesday, July 19, 2017

Rudy Vallee's Lamb Stew


Rudy Vallee's Lamb Stew

Take 5 lb. shoulder of spring lamb, cut into 3-inch squares. Season with salt, pepper, and a little garlic. Place in a saucepan with one bay leaf and brown to a golden color. Sprinkle a little flour over the meat, add enough beef stock to cover, and simmer for about 50 minutes. Then add a few carrots, a few small onions, 4 sliced parsnips, and 5 ripe tomatoes. When done serve the stew sprinkled with cooked new green peas. Serve new, small boiled potatoes on the side.

Tuesday, July 18, 2017

Karen Valentine's Beef Shish Kebabs



Karen Valentine's Beef Shish Kebabs

For the marinade:

1 cup salad (or vegetable) oil
3/4 cup white wine (or 1/2 cup wine-vinegar plus 1/4 cup water)
1 clove garlic, pressed
Ad lib the herbs: 1/2 crushed bay leaf, big pinch fines herbs, 1/2 tsp. crushed red peppers or 1/2 tsp. each oregano and basil, spring parsley or 1/2 tsp. thyme, 1/2 tsp. basil, pinch dry sage)
1 1/2 lbs. boneless lean tender steak (porterhouse or club steak or top round) cut in 2-inch cubes
1 tsp. salt
1/8 tsp. freshly ground pepper

1. Combine oil, wine (or wine-vinegar and water), garlic, your choice of herb combination, salt and pepper; mix well.

2. Trim meat well, add beef to marinade. Cover and chill 2 to 3 hours, turning occasionally.

For the skewers:

8 small whole onions, cooked
6 cherry tomatoes
1 large green pepper, cut in large pieces
8 mushrooms caps (fresh or canned)

1. Arrange beef on skewers. Sprinkle with salt and pepper.

2. Arrange onions, tomatoes, green pepper and mushrooms on 4 skewers. Brush lightly with marinade.

3. Broil beef quickly on one side, turn. Broil vegetable and beef kebabs at the same time. Broil until meat is cooked to desired doneness and vegetables are brown. Remove meat and vegetables from skewers. Arrange alternating meat and vegetables on mounds of hot cooked rice. Serves 4.

Monday, July 17, 2017

Caterina Valente's Portuguese White Fish



Caterina Valente's Portuguese White Fish

2 tbsps. olive oil
6 beefsteak tomatoes, thinly sliced
2 cloves minced garlic
1 tsp. powdered oregano
1 tsp. salt
Freshly ground pepper
Chopped parsley
2 1/2 lbs. filet of pompano (or flounder, sole or haddock)

1. Moisten bottom of a shallow earthenware (or glass) baking dish with 1 tbsp. olive oil. Arrange tomato slices on bottom of dish. Top with half the minced garlic, oregano, salt and pepper.

2. Place fish, skin side down, over seasoned tomatoes. Rub top of filets with olive oil. Finish with tomato layer, repeating seasonings. Bake in preheated oven (350 degrees F.) 20 mins. or until fish is done. Garnish with chopped parsley. Serve immediately. Serves 4-6.

Caterina's Thoughts: "I serve the above with a first course of steamed artichokes stuffed with parsley and minced garlic, mixed green salad, crisp Italian bread and sweet butter, fresh strawberries laced with Kirsch, coffee espresso and a dry white wine."

Sunday, July 16, 2017

Brenda Vaccaro's Terrific Italian Sausages



Brenda Vaccaro's Terrific Italian Sausages

1 lb. sweet Italian sausages
Salt
2 tbsps. fine grade olive oil
1 yellow onion, peeled and chopped
3 large sweet peppers (green, red or yellow), diced
2-3 Italian plum tomatoes
Freshly ground pepper to taste
1 cut lemon

1. Separate sausages into individual links. Spread thin layer of salt evenly on large iron skillet; heat over high flame. Add sausages. Reduce heat and cook sausages slowly until brown and crisp on all sides.

2. In separate skillet, heat olive oil. Add onion and peppers; cook over low heat, stirring. Cut and seed tomatoes, press through sieve. Add to skillet with peppers. Cook over moderate heat, stirring until thickened and nicely colored. Season to taste with salt and pepper.

3. Drain cooked hot sausages on absorbent paper, removing excess salt and grease. Serve sausages on plate, squeeze lemon juice over sausages. Serve sauce hot on the side, or spoon over sausages. Serves 2.

Thoughts: Brenda's specialty can be more pungent made with pressed garlic, or herbs (basil, oregano or Italian parsley). Sweet Italian sausages are available in supermarkets, but for optimal results, buy luganica (pork sausage) from a good Italian butcher or sausage maker. 

Saturday, July 15, 2017

Recipes by Peter Ustinov: Cacik; Okroshka



Peter Ustinov' Cacik

3 cucumbers
1/2 tsp. salt
1 tbsp. sugar
1/4 tsp. garlic salt
1 tsp. chopped fresh dill (or sprigs, as taste dictates)
1 tsp. olive oil
1 1/2 cups yogurt
1 tsp. olive oil
1 tbsp. chopped mint leaves

1. Peel cucumbers, cut into quarters, slice thinly. Sprinkle with salt.

2. Combine vinegar with garlic salt, dill and yogurt. Mix until smooth. Pour over cucumbers, sprinkle with olive oil; garnish with mint. Serve cold, as appetizer, salad or accompaniment to a lamb rice dish.

Peter Ustinov's Okroshka

1 tbsp. each minced green and white parts of scallions
1/2 tsp. dried tarragon
10 radishes, minced
1/2 tsp. drted tarragon
1 tbsp. minced fresh dill (or 1 tsp. dried)
1 tbsp. each vinegar and lemon juice
1 1/2 tsps. of salt
1 tsp. of freshly ground pepper
1/2 cup sour cream
2 hard-cooked egg yolks, mashed
1 tsp. prepared mustard (or horseradish)
1/2 cup cooked mashed potatoes
1 No. 10 1/2 can undiluted chicken broth (or beef consomme)
1 1/2 cups dry white wine (or beer)
2 small cucumbers, peeled and very finely minced
2 hard-cooked egg whites, mashed
1/2 cup crushed ice

1. Combine scallions and radishes with herbs, vinegar, lemon juice and seasonings.

2. In a separate bowl blend sour cream, egg yolks, mustard, potatoes, chicken broth and wine. (If beer is used add just before serving.) Stir in scallion mixture, blend well. Cover tightly, refrigerate at least 3 hrs. Spoon into flat soup plates. Divide cucumbers, egg whites and crushed ice evenly in each plate. Serve with slices of sour rye bread or dark pumpernickel lightly spread with sweet butter. Serves 4.

Thoughts: Russian cooks traditionally chop the vegetables very finely but American cooks can accomplish the same with a blender.

Friday, July 14, 2017

Recipes by Liv Ullmann: Beef and Mushroom Teriyaki; Fiskesuppe med Fiskeboller



Liv Ullmann's Beef and Mushroom Teriyaki

1/2 cup soy sauce
1/4 cup water
2 tbsps. sherry or sugar to taste
2 tbsps instant minced onion
1 tbsp. vinegar
3/4 tsp. garlic powder
3/4 tsp. ground ginger
2 lbs. round steak, cut into diagonal strips
1 lb. fresh mushrooms or 2 cans (6 to 8 oz.) sliced mushrooms
1/4 cup butter
2 cups finely shredded cabbage
1 can (1-lb.) bean sprouts, drained
1 can (8 1/2 oz.) bamboo shoots, drained
1 can (8 oz.) water chestnuts, drained and sliced

In a small bowl, combine soy sauce, water, sugar, minced onion, vinegar, garlic powder and ground ginger. Let stand 10 minutes. Place beef in a snug-fitting bowl. Add soy sauce mixture. Cover and refrigerate 2 hours. Clean and slice fresh mushrooms (or drain canned mushrooms). In a large wok or 12-inch skillet, heat butter. Add mushrooms and saute 3 minutes. Add cabbage and saute 2 minutes. Add beef and marinade, stir fry 5 minutes. Add bean sprouts, bamboo shoots and water chestnuts; stir fry 5 minutes longer. If desired, serve with rice. Serves 8.

Thoughts: Liv's teriyaki is soupy in texture, but in reality more closely resembles a stew. Serve with a chilled red wine, California or an imported Beaujolais.

Liv Ullmann's Fiskesuppe med Fiskeboller

For the fish stock:

1 1/2 lbs. fish (cod, mackerel)
2 qts. water
1 bay leaf
12 peppercorns
2 tsps. salt
1/2 cup celery leaves
3 sprigs fresh parsley
2 onions, quartered

Make fish stock of head, bones and meat of small fish of any kind. Place fish in water in large stock pot with remaining ingredients. Bring to slow simmer and cook slowly 1 1/2 hours. Skim occasionally to remove scum that forms on top. Strain, use for soup. If any meat remains in neat-looking pieces, remove and use in soup in place of fish balls.

For the fish soup:

6 cups fish stock
2 tbsps. butter
1/2 cup all-purpose flour
1 cup milk
2/3 cup sweet or sour cream
I tbsp. chopped chives
1 can fish balls (available in Scandinavian food import houses)
Salt and pepper to taste

Heat fish stock. Rub softened butter into flour. Mix thoroughly with stock and milk. Allow to boil until thickened. Stir well, then add cream, chives and heated fish balls (or fish pieces from stock). Serves 8.

Thoughts: Liv's main dish soup is hearty, filling but still delicately flavored. Gefilte fish cut into large pieces is an excellent substitute for canned Norwegian fish balls.

Thursday, July 13, 2017

Recipes by Leslie Uggams: Baked Stuffed Bluefish; Summer Potato Salad



Leslie Uggams' Baked Stuffed Bluefish

3 tablespoons soft sweet butter
1 tablespoon minced Bermuda onion
2 tablespoons minced celery
2 cups unseasoned bread cubes
1 1/2 teaspoons minced parsley
pinch poultry seasoning
pinch ground sage
1/2 teaspoon salt
few gratings freshly ground pepper
1/3 cup dried apricots
3/4 cup water
2 1/2 pounds cleaned bluefish
1/2 lemon

Melt one tablespoon butter over low heat. Saute onion and celery in butter until limp. Place in bowl with bread cubes, parsley, poultry seasoning, sage, salt and pepper.

Simmer apricots in water 5 minutes; drain, retaining cooking juice. Chop apricots slightly and add to seasoned bread cubes. Heat 1/2 cup apricot juice to boiling, pour over stuffing in bowl. Toss lightly to blend well.

Line shallow baking dish with aluminum foil. Rub fish inside and out with butter. Stuff cavity of fists, press top and bottom together to close (or secure with skewers). Bake in preheated 350 degrees F. oven 15 minutes or until fish starts to flake. Pour lemon juice over fish during baking. Run under broiler to brown skin. Serve at once with parslied potatoes and cooked string beans. Serves 2.

Leslie Uggams' Summer Potato Salad

1 pound small white new potatoes
Boiling salted water
2 tablespoons wine vinegar
1 tablespoon melted hydrogenated fat (or salad oil)
1 teaspoon salt
2 sweet gherkins, chopped
1/4 cup minced celery
1 hard-cooked egg, chopped
1 tablespoon minced white onion
3 tablespoons mayonnaise
few gratings freshly ground pepper

Cook potatoes in jacket in boiling salted water until tender; drain, peel, dice, place in bowl. Mix together vinegar, melted fat (or salad oil), salt and pepper; stir to dissolve salt; pour over potatoes in bowl, mix well. Cover, refrigerate several hours.

Add gherkins, celery, egg, onion and mayonnaise to potatoes. Mix well. Serve chilled on lettuce cups with chicken salad, sliced garden-ripe tomatoes, crackers and tall glasses of iced tea. Serves 2-3.

Leslie suggests: "Make chicken salad from left-over chicken. Prepare sauce by using mustard thinned with a little milk, boil to reduce. Add vinegar (white), seasonings to taste, put over chicken pieces with diced pickles, celery and mayonnaise. Chill well before serving."

Wednesday, July 12, 2017

Twiggy's Boiled Pork and Pease Pudding



Twiggy's Boiled Pork and Pease Pudding

For the pork:

3/4 lb. piece breast of salt pork (or corn belly)
6 large carrots
2 yellow onions, each stuck with 1 clove
4 small leeks
4 parsnips (or turnips)

Place salt pork in water to cover. Bring to boil, then simmer slowly 1 hour. Remove scum as it rises. Add vegetables and cook until tender. Place meat on serving platter, surrounding pork with vegetables and pease pudding.

For the pudding:

2 cups split peas
Water
1 yellow onion, sliced
1/2 stick of butter
2 large eggs, beaten
Salt and freshly ground black pepper to taste

Soak peas overnight in cold water to cover. Discard any peas that are discolored. Tie peas loosely in clean cloth, allowing room for peas to swell. Cover with water and simmer gently about 2 1/2 hours (or until tender). Remove from water and cloth, place in colander. Push through colander, rubbing with wooden spoon. Add butter, beaten eggs and season to taste with salt and freshly ground pepper. Mix well and place in a well-buttered pudding mold (or tie tightly in buttered, well-floured pudding cloth). Cook 1 hour in stockpot with pork. Serve very hot. Serves 4 to 6.

Thoughts: Twiggy's Cockney favorite traditionally is made with boiled pork leg or boiled beef. Breast of salt pork is available in pork stores (corn belly in many butcher shops and some supermarkets).

Tuesday, July 11, 2017

Recipes by Ron Turcotte: Pan-Broiled Steak with Mushroom Sauce; Shish Kebab



Ron Turcotte's Pan-Broiled Steak with Mushroom Sauce

1 1/2 lbs. small steaks (sandwich or top boneless round)
Meat tenderizer
Vegetable spray (or tiny bit of diet margarine)
1 cup beef bouillon (or 2 bouillon cubes dissolved in 1 cup boiling water)
1/2 yellow onion, peeled, chopped
1 cup cleaned mushrooms, sliced
1 small green pepper, cleaned, cut into strips
Salt and pepper to taste

Trim off any visible fat from steaks; use tenderizer, pricking meat with fork if using less tender cut of steak. Spray cast-iron skillet with vegetable spray (or use small amount of diet margarine). Heat skillet until very hot (if using margarine, wipe out excess with paper towel). Sear meat quickly on both sides.

Lower heat, add beef bouillon, onion, mushrooms, green pepper, salt and pepper to taste. Cook down until sauce has reduced in volume. Serve with mushroom sauce spooned over the meat. Serves 6.

Thoughts: Pepper, onion and mushrooms can be browned first in a small amount of diet margarine, then drained on absorbent paper to take away most of the fat before adding to bouillon. If desired, meat can be broiled and sauce prepared separately.

Ron Turcotte's Shish Kebab

3 tbsps. olive oil
3 tbsps. fresh lemon juice
1 1/2 tsps. ground ginger
1 tsp. coriander
1 clove garlic, pressed
1/2 tsp. curry powder
1 tsp. salt
1 tsp. garlic salt
1 pound leg of lamb cut into 2-inch cubes
4 small tomatoes
2 medium-sized green peppers cut into 2 1/2-inch squares
1 cup mushroom caps (fresh or canned)

Combine olive oil, lemon juice, ginger, coriander, garlic, curry powder, salt and garlic salt; mix well. Add lamb. Chill 2-3 hours, turning lamb occasionally. Arrange lamb on 4 skewers. Reserve olive oil mixture. Broil lamb 3 or 4 inches from source of heat or cook on grill 5 to 7 minutes, turn.

Place tomatoes, green peppers and mushrooms on skewers. Brush lamb and vegetables with remaining olive oil mixture. Cook 5 minutes longer, or until lamb is desired degree of doneness. Serve on a bed of hot cooked white or brown rice. Serves 4.

Thoughts: For the sake of food safety, substitute a good bottled low-calorie Italian dressing for oil and lemon juice.

Monday, July 10, 2017

Recipes by Richard Tucker: Potato Kugel; Stuffed Breast of Veal



Richard Tucker's Potato Kugel

6 large potatoes, peeled and grated
1 small yellow onion, peeled and grated
2 eggs, beaten
2/3 cup matzo meal
1 1/2 tsps. salt
1/3 cup chicken fat
Pepper to taste

1. Mix together potatoes, onion, eggs, matzo meal, and the seasonings.

2. Melt the chicken fat in bottom of a 1 1/2-quart baking dish in 350 degrees F. oven. Pour off the fat, mixing most of it into the potato mixture. Pour potato-fat mixture into the same baking dish. Cook uncovered in 350 degrees F. oven until done (about one hour). Serve piping hot as side dish with roast (potted beef brisket) or fowl (roast capon or Rock Cornish hens). Serves 6.

Richard Tucker's Stuffed Breast of Veal

3 lb. breast of veal
1 medium-sized yellow onion, diced
1/3 cup chicken fat
Paprika
Salt and pepper to taste
2 cups dry (uncooked) oatmeal
1 small yellow onion, peeled and sliced
About 1 cup catsup
1/2 cup water

1. Have butcher cut a pocket in the veal. Remove any excess fat or skin. Rub cavity inside and out wrth paprika, salt and pepper.

2. Saute diced onion in chicken fat until golden. Add salt and pepper to taste with dry (uncooked) oatmeal in a mixing bowl, tossing lightly with a fork.

3. Fill pocket evenly with stuffing. Do not pack tightly, as stuffing swells during cooking. Secure closing with skewers (or cord). Season with additional salt, pepper and paprika, if desired. Place on rack in roasting pan. Top with sliced onion. Dilute catsup with water, mixing well. Spoon over roast. Cover, bake in preheated 350 degrees F. oven for 2 hours. Uncover, roast about 1 1/2 hrs. longer, basting often, or until meat is fork-tender.

4. Remove roast to a warm platter, remove skewers (or cord). Serve piping hot with side dish of drained, crushed pineapple, mixed with coarsely grated carrot. Serves 6. 

Sunday, July 9, 2017

Recipes by Larry Tucker: Apple Pie; Brisket in-the-Pot; Diet Ice Cream



Larry Tucker's Apple Pie

4 large apples, sliced, skin left on
2 tbsps. fresh lemon (or lime) juice
2/3 cup low-calorie soda (lemon-lime)
2 pkgs. gelatin
Powdered non-fat dry milk
Ground cinnamon (or clove)

1. Soften gelatin with half the soda. Heat remaining soda to the boiling point. Stir into softened gelatin to dissolve mixture.

2. Place sliced apples in baking dish. Sprinkle with lemon (or lime) juice. Pour gelatin mixture over top; sprinkle with powdered milk and cinnamon (or clove) to form a "light" crust. Bake in preheated 350 degrees F. oven about 45 minutes. Serves 4.

Larry Tucker's Brisket-in-the-Pot

3 1/2 lbs. lean brisket of beef
Salt and freshly ground pepper to taste
Seasonings to suit your taste (thyme, oregano, parsley, celery)
2-3 small yellow onions, sliced

1. Use waterless cooker (or Dutch oven). Put on heat and get very hot. Trim excess fat from brisket, drop into pot and brown slowly on all sides. Season liberally with salt and pepper. Slice 2 or 3 onions over browned roast (add other seasonings as desired).

2. Do not add liquid. Pour off any excess fat. Cover pot tightly. Cook about 2 1/2 hours (or until meat is fork-tender). Serves 6-8.

Thoughts: If desired, potatoes and carrots may be added during last 45 minutes for a meal-in-one.

Larry Tucker's Diet Ice Cream

2/3 cup nonfat milk
2/3 cup water
1/2 tsp. sugar substitute
3 ice cubes
1 capful vanilla (or any other flavoring you wish--rum, orange, lemon, almond or chocolate syrup)

1. Put mixture into blender and whip to a froth. Put mixture in tray of ice cream freezer (or old-fashioned crank ice cream freezer). When it starts to freeze (or until freezer is hard to crank), stir with a spoon. Freeze to firm texture. Eat as you would any other ice cream. Serves 4.

Thoughts: Larry's diet ice cream has the advantage of not adding many calories while giving you the illusion of enjoying forbidden fruit. Vary the basic formula using coffee or low-calorie fruit-flavored beverages (wild cherry, cream soda, orange). Garnish with grated fresh fruit peel (lime, lemon or orange). 

Saturday, July 8, 2017

Alex Trebek's Tourtiere Trebek



Alex Trebek's Tourtiere Trebek

1 pound ground pork
3/4 pound ground veal
1 large onion, chopped
1 teaspoon poultry seasoning
1/2 teaspoon thyme
1/4 teaspoon ground cloves
1/4 cup red wine, beef stock or water
1/2 cup fresh bread crumbs
Salt and pepper
Pastry for double-crust pie (9 inch)
Milk or lightly beaten egg

In large pan, combine meat, onions, seasonings and wine; cook over low heat for 1 hour.

Drain fat. Stir in bread crumbs, and salt and pepper to taste. Let cool for about 45 minutes.

Roll out pastry and line a 9-inch pie plate. Spoon in filling; cover with pastry. Cut steam vents in top and seal edges. Brush lightly with milk or egg. Bake in 350 degrees F. oven for 1 hour or until pastry is golden brown.
Makes 4 to 6 servings.

Friday, July 7, 2017

Recipes by Arthur Treacher: Leg of Lamb Roasted in Coffee and Port; Sussex Pudding



Arthur Treacher's Leg of Lamb Roasted in Coffee and Port

4 1/2 pounds of rolled, boneless leg of lamb
Cut garlic
Salt
Freshly ground pepper
Salt pork (or bacon) cut in thin slices
Dry mustard
1 1/2 cups strong coffee (freshly brewed)
1/2 cup heavy cream
1/2 cup tawny port

Rub roast with cut garlic. Cover with salt pork (or bacon). Roast uncovered one hour In 300 degree oven. Remove salt pork and discard. Season roast liberally with salt, pepper and dry mustard. Combine coffee and cream, pour over roast. Continue roasting two hours longer (or until meat thermometer registers 170 degrees).

Baste often with coffee-cream mixture. During last half hour, pour port over top of roast. Baste three times. To serve, remove roast to a heated platter. Strain gravy and cook over low heat to reduce one-third. Stir often. Correct seasonings. Serve separately. Serves 6 to 8 people.

Arthur Treacher's Sussex Pudding

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
About 5 tablespoons milk
Lamb pan drippings

Sift flour, baking powder and salt together. Mix in enough milk to form a ball. Turn out on a lightly floured cloth. Form into a "sausage" shape roll. Handle lightly. Pin it up in a "pudding cloth" (several thicknesses of non-absorbent pastry cloth) or tie with cord.

Plunge roll into boiling water. Cover and boil one hour. Do not lift the lid. Remove cloth. Cut roll into one-half inch thick slices. Fry on both sides until crisp and brown in lamb drippings. Arrange around a roast leg of lamb. Serves 4 to 6. 

Thursday, July 6, 2017

Recipes by Rip Torn: Omelet Mexicali; Omelet with Shrimp Filling



Rip Torn's Omelet Mexicali

2 tsps. butter
1/2 cup minced onion
1/2 cup chopped green pepper
1 or 2 finely chopped hot green peppers (or chopped canned mild green chilis to taste)
2 medium ripe tomatoes, peeled and chopped
1 tsp. canned red taco sauce
1/2 tsp. monosodium glutamate
Salt and freshly ground pepper to taste
1/2 cup grated American cheese
1 small ripe avocado, peeled and diced
Chili powder

1. Melt butter, add onion and green pepper. Cook over low heat until vegetables are tender.

2. Add hot pepper. tomatoes, taco sauce, monosodium glutamate, salt and pepper. Simmer 20 mins. over low heat until sauce is the consistency of a thick puree.

3. When top of omelet is still runny, top with grated cheese and avocado. Spoon sauce over all. Sprinkle with chili powder to taste. Serve omelet open face style. cutting into pie-shaped wedges to serve 3 or 4.

Rip Torn's Omelet with Shrimp Filling

6 eggs
1/2 tsp. salt
1/16 tsp. white pepper
3 tbsps. sweet butter

1. Separate yolks and whites. Beat yolks until thick, whites until stiff. Fold whites into yolks, add seasonings.

2. Heat 2 tbsps. butter in heavy skillet. When butter is sizzling but not brown, add eggs. As the eggs begin to set, reduce heat.

3. As omelet cooks, push back from the edges of the skillet, let the liquid foam run to edges, keep adding butter. Cook until golden brown on bottom but slightly runny on top. Remove from heat, loosen the edge of half the omelet from skillet with a spatula. Add filling, fold one half over the other. Turn upside down on a heated dish. Lightly brush top with absorbent paper to remove excess butter. Serve at once. Serves 3-4.

Shrimp Filling

3 tbsps. sweet butter
2 tsps. flour
1/2 tsp. salt
1/16 tsp. white pepper
1 1/4 cups light cream
1/3 cup dry Vermouth
1 1/2 tsps. minced fresh dill
1 tbsp. lemon juice
1 lb. frozen deveined shrimp

1. Melt butter over low heat, stir in flour. Stirring, cook 2 mins. over low flame. Add seasonings and gradually add cream and vermouth. Cook over low heat, stirring until sauce begins to thicken. Add dill, lemon juice and shrimp. Continue cooking over low heat until sauce thickens and shrimp are barely cooked.

2. After filling omelet, garnish outside with a sprig of fresh dill. 

Wednesday, July 5, 2017

Angel Tompkins' Vegetarian Cheese Tart



Angel Tompkins' Vegetarian Cheese Tart

4 large bunches spinach
2 pounds broccoli, washed and finely chopped
1 pound fresh mushrooms, sliced
1/2 pound raw (unblanched) almonds, chopped
5 hard-cooked eggs, grated
3 large red tomatoes skinned and chopped
2 cloves garlic, minced
1 small red onion, peeled and chopped
1/2 can tomato sauce
1 teaspoon chopped fresh mint
Seasoned vegetable salt to taste (available in health food stores)
About 1 pint sour cream
1 pound good aged cheddar or Monterey Jack, grated

Carefully wash spinach to remove sand, drain well on absorbent paper. Pick over carefully, remove stems. Cut in 1 1/2-inch pieces. Mix together spinach and broccoli; divide evenly and place in bottom of four 8-inch aluminum foil pie plates. Top with layer of sliced mushrooms. Put remaining ingredients in blender, except sour cream and cheese. Blend, forming a smooth paste; blend in sour cream. Pour over vegetable-mushroom layer in each pan. Top with grated cheese; cover each pie tightly with aluminum foil; freeze until ready to use. Thaw before baking. Bake in preheated 350 degrees F. oven for 20 minutes (or until cheese is bubbly and top is nicely browned). Serve with crisp green salad or with cracked crab, shrimp or lobster, for early summer entertaining. Makes four 8-inch pies. Each pie serves 4 generously.

Tuesday, July 4, 2017

Burr Tillstrom's Vegetable Bake



Burr Tillstrom's Vegetable Bake

1 pound small fresh mushrooms
4 medium-size zucchini, cut in 1/2-inch thick slices
4 medium-size green peppers, cut in 1-inch squares
1 cup coarsely chopped onion
4 tomatoes, peeled and chopped
1 cup celery, chopped
2 tsps. oregano leaves
Good pinch of thyme
1 1/2 tsps. salt
1/4 tsp. freshly ground black pepper
1/3 cup olive oil
2 cups fresh string beans, partially cooked
1 cup grated Romano cheese

Clean and trim stems of fresh mushrooms. Arrange alternate layers of mushrooms, zucchini, green peppers, onion, tomatoes and celery in ovenproof baking dish. Sprinkle each layer with  oregano, thyme, salt and pepper. Drizzle olive oil through layers, lifting with a fork so oil is evenly distributed through the casserole.

Cover and bake in 350 degrees F. oven for about 35 minutes. Add string beans, dividing among layers of vegetables. Spoon natural juices over vegetables. Sprinkle top with Romano cheese. Return casserole to oven and bake 15 minutes longer (or until vegetables are tender and cheese is golden brown). Great to serve with meatloaf for summer dining. Serves 8.

Thoughts: Feel free to experiment. Eggplant, corn, brown rice, julienne strips of ham or smoked turkey make fantastic flavorful additions to Burr's dish. If desired, cheese may be omitted and passed at the table.

Monday, July 3, 2017

Recipes by Pamela Tiffin: Breaded Pork Tenderloins; Glazed Apple Rings



Pamela Tiffin's Breaded Pork Tenderloins

8 pork tenderloins (1/2-inch thick)
Ground sage
Salt
Freshly ground pepper
Unseasoned bread crumbs
1 beaten egg diluted with 2 tablespoons water
Sweet butter
1 tablespoon flour
1 1/2 cups milk

Wipe chops with damp cloth. Rub both sides with sage, salt and pepper. Dip chops in bread crumbs, then in egg, again in bread crumbs. Let stand 30 minutes.

Quickly brown meat on both sides in a minimal amount of butter in heavy skillet. Reduce heat, pour off excess grease. Cover, cook until meat is tender, about 1/2 hour (or in moderate oven 325 degrees).

Remove meat to a heated platter. Prepare gravy by blending flour into pan drippings. Stir, cook over low heat 1 minute. Add milk, salt and pepper to taste. Cook slowly to thicken, stirring often. Serve gravy as side dish. Serve chops with glazed apple rings. Serves 4.

Pamela Tiffin's Glazed Apple Rings

3 tablespoons sweet butter
2 red apples, cored and cut into 1/2-inch slices
1/4 cup sugar
3 tablespoons water
Cinnamon

Melt butter. Brown rings lightly on both sides in a heavy skillet. Sprinkle sugar over apples and spoon the resulting butter-sugar mixture over slices until they are glazed. Add water, cover. Cook 10 minutes or until rings are tender. Dust lightly with cinnamon. Serves 4.

Sunday, July 2, 2017

Richard Thomas' Applesauce Cake with Whiskey Frosting



Richard Thomas' Applesauce Cake with Whiskey Frosting

For the cake:

3 1/2 cups sifted all-purpose flour
1 tsp. baking soda
2 tsps. nutmeg
1 tsp. cinnamon
1/2 tsp. cloves
pinch of salt
1 cup chopped walnuts
2 cups light raisins
1 cup butter, softened
1 cup sugar
2 eggs
1 can (16 oz.) applesauce

Sift flour with soda, spices and salt. Combine nuts and raisins in bowl; stir in 1/2 cup of the flour mixture. Cream butter in another bowl until light and fluffy. Beat in eggs one at a time, beating thoroughly after each. Alternately add flour mixture and applesauce, beginning and ending with the flour mixture. Stir in raisin mixture. Spoon into greased 10-inch tube pan. Bake in preheated 350 degrees F. oven for 1 hr and 20 minutes (or until cake tester inserted in center comes out clean.) Cool in pan for 15 mins. then remove from pan and finish cooling on wire rack. Spread with frosting. Cover until ready to serve. Cake keeps well; in fact, it's better several days after baking. 8-10 servings.

For the whiskey frosting:

1/4 cup butter, softened
1 tbsp. heavy cream or milk
1 lb. (4 cups) confectioners sugar
pinch of salt
3 to 4 tbsps. bourbon

Stir together butter and cream; beat in 1 cup of the sugar. Blend in remaining sugar and the bourbon until proper spreading consistency. Makes enough frosting to generously cover a 10-inch tube cake.

Saturday, July 1, 2017

Recipes by Marlo Thomas: Chocolate Souffle; Lamb Chops Creole; Tournedos Rossini



Marlo Thomas' Chocolate Souffle

2 ozs. unsweetened chocolate, shaved
Pinch of salt
1 cup milk
2 tbsps. cornstarch
1/2 cup sugar
1 tsp. vanilla extract
3 egg yolks
4 egg whites

1. Melt chocolate in top of double boiler. Cool. Blend in 3/4 cup milk. Mix together cornstarch, sugar and salt in separate saucepan. Stir in remaining milk to form a smooth mixture.

2. Add chocolate-milk mixture to saucepan, stirring so no lumps form. Cook over medium heat stirring continuously until sauce boils and thickens. Remove from heat, add vanilla, let cool 10-15 mins.

3. Beat egg yolks until thick and lemon-colored. Whisk into cooked chocolate sauce.

4. Beat egg whites until stiff but not dry. Gently fold into chocolate mixture. Pour into lightly buttered 1 1/2 qt. souffle dish (dusted with sugar). Set souffle dish in shallow baking pan containing about one inch hot water. Bake in preheated 350 degrees F. oven about 45-50 mins. (or until a knife plunged into the side of the puff comes out clean). Serve at once with cream, whipped sweetened cream or creme anglaise (custard sauce). Serves 6.

Marlo Thomas' Lamb Chops Creole

6 shoulder lamb chops
1 teaspoon vegetable oil
1 medium onion, diced
1 1/2 cups chopped green bell peppers
2 1/2 cups canned tomatoes, drained
2 dashes cayenne pepper
1/2 teaspoon chili powder

Sprinkle a heavy frying pan with salt; brown the chops on both sides and put them in a casserole dish.

Wipe out the skillet with a paper napkin or towel; put in the oil and heat. Add the onions and green pepper. Brown lightly; then add tomatoes and seasoning. Stir the mixture well; simmer for a few minutes and then pour it over the lamb chops. Bake tightly covered for one hour at 350 degrees F.

Marlo Thomas' Tournedos Rossini

6 fillets of beef, cut 1-inch thick
Small can of truffles
1/4 cup Madeira
1 tbsp. beef stock (canned)
2 tbsps. sweet butter
1 tsp. salt
Freshly ground black pepper
6 slices French bread (sauteed in butter until lightly browned on both sides)
6 slices pate de foie gras, cut 1/4-inch thick
1 tbsp. peanut (or vegetable) oil

1. Drain, slice truffles, reserving juice. Melt 1 tbsp. butter in saucepan. Add Madeira, beef broth, truffles and liquid. Simmer gently until reduced in volume by one-third.

2. Heat remaining butter and peanut (or vegetable) oil in large skillet until butter stops foaming. Sear beef fillets on both sides, allowing 3 minutes per side for rare. Season with salt and freshly ground pepper. Remove fillets to heated platter.

3. Discard fat in large skillet in which fillets were cooked. Add truffle sauce. Serve fillets on individual plates placing fillets on top of toasted bread rounds (reheated in moderate oven), top with slices of pate de foie gras, and spoon heated truffle sauce over pate. Serve with cauliflower with Hollandaise sauce and tomato halves filled with spinach souffle. Serves 6.

Friday, June 30, 2017

Recipes by Danny Thomas: Fatayer; Kibbeh Balls



Danny Thomas' Fatayer

For the dough:

1 package (1/4 ounce) active dry yeast
Dash of sugar
2 1/2 to 3 cups lukewarm water
About 8 cups unsifted all-purpose flour
1 tablespoon salt
Olive (or vegetable) oil

Sprinkle yeast and sugar over 1/2 cup of the water; stir until dissolved; set aside 5 minutes. Mix flour, salt in large bowl; make a well in center, add yeast mixture, 3 tablespoons olive (or vegetable) oil and 2 cups of
remaining water. Mix well, add more water if needed (dough should be rather stiff.)

Knead dough on lightly floured surface until smooth and elastic. Place in large oiled bowl, turn over dough, cover with damp towel.

Let rise in warm place until doubled in bulk (about 1 1/2 hours).

For the lamb filling:

3 lbs. ground lean (uncooked) lamb
4 medium-sized onions, minced
2/3 cup yogurt
2/3 cup fresh lemon juice
3/4 cup pine nuts, sauteed lightly in butter
2 tablespoons salt
1/4 teaspoon freshly ground pepper
Dash of allspice

Mix all ingredients in bowl while dough is rising.

Divide dough into four parts. Roll out one-fourth at a time on lightly floured board, about 1/8-inch thick. Cut into 3-inch rounds. Place heaping tbsp. lamb filling in center of each round of dough.

Wet edge of dough with water, bring dough over meat filling, pinch edges together forming a triangle, leaving small opening on top. Place on oiled, foil-lined baking sheets. Brush meat pies with oil. Bake in preheated 375 degrees F. oven 40 minutes or until golden brown. Serve warm. Makes 6 1/2 dozen.

Thoughts: Dough may be rerolled if it's first allowed to rise again. If there is any lamb filling left, shape into balls, and brown in butter (or vegetable oil).

Danny Thomas' Kibbeh Balls

Lamb filling:

3 tablespoons butter
1/2 cup pine nuts
1 lb. coarsely ground (uncooked) lamb
1/2 tsp. cinnamon
1 cup minced onion
1 tsp. salt
1/8 tsp. freshly ground pepper
1/8 tsp. ground allspice

1. Melt butter in large skillet over medium heat Add pine nuts, stir until lightly browned, remove with slotted spoon.

2. In same skillet, brown lamb, stirring constantly to keep mixture loose. Add onion, cook until onion is tender. Remove from heat, stir in lightly browned pine nuts, salt, pepper, cinnamon and allspice. Use to stuff kibbeh balls.

For the kibbeh balls:

1 1/2 cups fine cracked wheat (bulgur)
2 lbs. lean (uncooked) lamb, ground twice
1 cup minced onion
1 tablespoon salt
1/4 teaspoon pepper
1/4 to 1/2 cup ice water
Olive (or vegetable) oil

1 Place cracked wheat (bulgur) in fine sieve; rinse with cold water; drain well. Mix wheat with ground lamb, onion and seasonings.

2. Knead mixture thouroughly, adding ice water gradually. Add enough ice water to make mixture pliable to work with.

3. Use about 3 tbsps. lamb filling mixture for each kibbeh ball. Shape meat by inserting finger in center of meat and rotating in circular motion until smooth. Kibbeh balls should resemble a hollow football. Fill hollow with lamb filling and close opening. Use ice water to smooth meat.

4. Brush kibbeh balls lightly with oil; place on baking sheet. Bake in preheated 350 degrees F. oven 20-25 minutes (or until browned).

Thoughts: Marlo, who leaves the preparation of Lebanese dishes up to her mother, commented, "So many of Mother's recipes are so complicated. She practically has to make her own flour!"

She was referring particularly to Kibbeh Kishk, her father's favorite meat soup made with kishk (dried yogurt and bulgur ground into a powder in Lebanon using a mortar and pestle). Kishk, imported from Lebanon, is sold in limited amounts only in Middle Eastern food shops or mail order houses. The same Kibbeh balls, reciped above as an appetizer, are cooked in the garlic-flavored lamb soup.

Cracked wheat (or bulgur) is available in most supermarkets across the country or health shops.

Thursday, June 29, 2017

Terry-Thomas' Fondue Bourguignonne



Terry-Thomas' Fondue Bourguignonne

For the meat:

Allow 1/2 pound meat per serving; select top grade lean sirloin, cut in 1-inch cubes
1 small clove garlic
Peanut oil

Rub fondue pan (copper or cast-iron) with cut garlic. Fill with peanut oil; heat over direct heat in kitchen until boiling. Transfer to heating unit (alcohol burner or habachi) in center of serving table. Keep oil bubbling hot.

Set table with salt and paprika shakers, pepper mills, sauces, fondue (long-handled) forks and serving plates.

Spear a piece of meat with fork, plunge into boiling oil, cook to desired doneness. Season and "sauce" to taste. Serve with pickled onions (or mushrooms); chilled hearts of palm; classic green salad (Bibb lettuce and romaine tossed with an oil-lemon dressing) or "herbed" tomato slices, which are thinly sliced ripe beefsteak tomatoes marinated in small amounts of dressing made with Dijon mustard, lemon juice, olive oil, salt and freshly ground pepper topped with minced fresh herbs (parsley, tarragon, dill, chervil) and minced chives; hunks of hot garlic bread or crispy rolls and your favorite libation (good Burgundy or Bordeaux or imported lager).

For the sauces:

Soy sauce
Chinese hot mustard-curry sauce mixed with grated fresh coconut
Bottled Roberts Sauce Diable
Chutney
Horseradish cream
Chinese duck sauce
Pink sauce (prepared mayonnaise mixed with hot catsup)

Sauce Verte: 1 cup prepared mayonnaise mixed with 1 1/2 tablespoons each minced watercress, chervil, tarragon, 3 tablespoons minced parsley, 1 tablespoon lemon juice, salt, freshly ground pepper to taste.

Tartar Sauce: Mix 1 cup prepared mayonnaise with 1 teaspoon each minced chervil, tarragon (or dill), parsley, 1 tablespoon chopped pickle, 1 tablespoon each lemon juice and chopped capers.

Cumberland Sauce: Add 2 peeled, chopped shallots to small saucepan with 4 teaspoons water; simmer 4 minutes. With sharp knife, peel outer zest of a lemon and orange, cut into tiny julienne strips: boil in water 10 minutes. Drain well. In separate saucepan melt 3/4 cup red currant jelly with 1/4 cup cranberry jelly. Add shallots, orange and lemon rind, 2 tablespoons orange juice, 1 1/2 tablespoons lemon juice, 1/3 cup port wine, 1/4 teaspoon salt and 1/8 teaspoon ginger; cook over very low heat 1 minute. Chill before serving.

Bearnaise Sauce: Combine 3 tablespoons wine vinegar, 2 tablespoons water, 1 minced scallion (white part only), 1 teaspoon minced parsley and a few gratings freshly ground pepper; simmer 5 minutes. In top of double boiler melt 1 stick sweet butter, gradually whisk in 3 beaten egg yolks, stir constantly until mixture thickens. Gradually add hot strained vinegar mixture, stirring constantly so eggs will not curdle. Season with salt to taste. Just before serving, add minced parsley (or tarragon).

Thoughts: For optimal tenderness, have meat at room temperature before cooking. Vary the meat using pork (cut in smaller cubes for faster, more thorough cooking), veal or tidbits of breast of chicken (uncooked). Select sauces to compliment the meat. Copper or metal pans conduct heat better and cook meat faster. The classic caquelon (earthenware fondue pan) will break if placed over direct heat. Prepare all sauces in advance and serve in wide-mouthed shallow bowls to facilitate dipping.

Wednesday, June 28, 2017

Shirley Temple's Onion Soup Au Gratin


Shirley Temple's Onion Soup Au Gratin

Two quarts chicken broth
4 onions, sliced

Saute onions in butter until a very light brown. Add chicken broth, season to taste. Garnish with French roll, sliced, and Parmesan cheese. Bake under flame.

Tuesday, June 27, 2017

Robert Taylor's Corned Beef Hash


Robert Taylor's Corned Beef Hash

Dice corned beef and potatoes together. Quickly fry half a large onion in hot butter. Add 1/2 tsp. English mustard, 1 tablespoon catsup, and a dash of Worcestershire sauce. Brown slightly. Place in baking dish and bake until crisp crust appears on top.

Monday, June 26, 2017

Recipes by Elizabeth Taylor: Chicken with Avocado and Mushrooms; Elizabeth Taylor's Salad



Elizabeth Taylor’s Chicken with Avocado and Mushrooms

1 dark-skinned California avocado (Haas), peeled and cubed
1 tablespoon lemon juice
2 (21⁄2-pound) chickens, cut into serving pieces
Salt and freshly ground pepper
1⁄4 cup butter

Sauce:

3 finely chopped shallots
3 tablespoons cognac
1⁄3 cup dry white wine
1 cup whipping cream
2 cups sliced fresh mushrooms
1 cup chicken stock
Chopped fresh parsley, for garnish

Sprinkle avocado with lemon juice. Cover and refrigerate.

Season chicken with salt and pepper. In a large heavy skillet, over low heat, heat 3-4 tablespoons butter and saute chicken until juices run yellow when it is pricked with a fork, about 35-40 minutes. use two skillets if necessary, adding more butter as needed. Transfer cooked chicken to a serving dish. Cover loosely with aluminum foil. Keep warm in a 300 degrees F. oven for 15 minutes, while preparing sauce.

Add shallots to skillet. Cook over medium heat, stirring and scraping sides and bottom of pan with wooden spoon. Add cognac and wine and bring to a boil. Boil until mixture has almost evaporated. Add cream and boil 5 minutes longer.

In a saucepan over high heat, saute mushrooms in 3 T. butter.

Add chicken stock to cream mixture. Cook over medium heat, stirring constantly, until thick. Add the mushrooms, remaining cognac and avocado cubes. Stir until well blended. Pour over chicken. Sprinkle with parsley. Enjoy! Serves 6-8.

Elizabeth Taylor's Salad

1 cup mixed salad greens
1/4 cup watercress, chopped
1 slice deli turkey, julienned
1 slice deli Swiss cheese, julienned
1 slice deli salami, julienned
2 tablespoons red wine vinegar
1 tablespoon oil

Mix the greens with the watercress. Layer the deli items on top. Mix vinegar and oil. Pour dressing over top.

Sunday, June 25, 2017

Gloria Swanson's Potassium Broth


Gloria Swanson's Potassium Broth

1 cup string beans, chopped
1 cup celery, chopped
1 cup zucchini, chopped
1  cup Swiss chard, chopped
8 cups of spring water

Before chopping, wash all vegetables thoroughly. Pour spring water into a soup pot and add the rest of ingredients. Cover and simmer until celery is tender. Allow the broth to cool to room temperature. Refrigerate in glass jars. Serve hot or cold.

Saturday, June 24, 2017

Recipes by Janet Suzman: Boeuf a la Movie; Cheaters' Chicken



Janet Suzman's Boeuf a la Movie

1 tbsp. flour
1 brown-in-bag
2 1/2 lbs. lean top round steak, cut in large cubes
1 1/2 tsps. salt
Freshly ground black pepper
1/2 green pepper, chopped
1/2 cup celery, chopped
2 small onions. quartered
4 small potatoes (or two large ones), cut in pieces
4 carrots, peeled, cut in pieces
2 bay leaves
Pinch of thyme
4 sprigs of parsley
1 clove of garlic
1 cup dry red wine (dilute with a little water or use beef broth or tomato juice)

Put flour in empty brown-in-bag, close and shake (this protects against bursting and release of hot fats and juices). Place bag in roasting pan (at least 2 inches deep, large enough so bag fits loosely in pan). Rub steak with salt and flour. Pop in bag with vegetables, bay leaves, thyme, parsley and garlic. Pour in liquid. Close bag loosely with twist tie about 2 inches from food. Bag should fit loosely over food. Puncture six 1/2-inch slits in top of bag with paring knife (this allows air and water vapors to escape from bag). Place pan in preheated 325 degrees F. oven. Make sure bag does not touch oven walls or rack. Bake 2 1/2 hours. Remove pan from oven, allow it to sit and cool several minutes. To remove food, slit top of bag with paring knife (or scissors). Caution: steam escapes when bag is slit, so be careful. Pull bag over to edge of pan, snip corner of bag with scissors; tip pan, pour off juices in gravy boat (or saucepan). Remove food carefully from bag; pour juices over meat and vegetables. Serves 4-6.

Thoughts: It is essential to follow manufacturers' directions for brown-in-bag for safety and optimal cooking results.

Janet Suzman's Cheaters' Chicken

One small cooked whole chicken (about 2 1/2 lbs.)
2 tbsps. butter
2 tbsps. minced onion
1/3 cup chopped celery
1/2 cup mushrooms, sliced
1 cup rice
3/4 cup chicken stock
1 cup dry white wine
Juice of 1/2 lemon, squeezed
1/2 tsp. salt
White pepper to taste (or poultry seasoning)
1/2 pkg. frozen peas
Minced fresh parsley

Remove skin and bones from chicken, cut in bite-size pieces. Put chicken in well-greased 1 1/2-qt. casserole. Saute onion, celery, mushrooms and rice in butter until onion and rice are golden. Add chicken stock, wine, lemon juice, salt and white pepper (or poultry seasoning). Bring to simmer. Add peas and simmer several minutes. Pour contents into casserole over chicken; mix well. Cover and bake in preheated 350 degrees F. oven 45 minutes. Garnish with parsley. Serve with watercress-endive salad. Serves 4-6.

Thoughts: Omit rice in cooking. Instead, serve partly-buttered, curried or saffron rice as side dish. For oriental touches: add butter-browned slivered almonds (or coarsely chopped macadamia nuts) and thinly sliced water chestnuts to chicken. Omit wine, use all-chicken sauce flavoring with soy sauce (omit salt), lime juice, and a hint of ground ginger.

Friday, June 23, 2017

Recipes by Jacqueline Susann: Baked Bean Fix-Up; Steak Tartare


Jacqueline Susann's Baked Bean Fix-Up

4 links knockwurst, separated
1 pound can vegetarian-style baked beans
1/4 tsp. Dijon mustard
2 tbsps. sauce Diable
1 tbsp. catsup
Salt, freshly ground black pepper to taste
Garlic salt to taste (optional)

1. Place knockwurst on rack in roasting pan. Bake in preheated 400 degrees F. until skin pops (about 15 mins.) releasing excess fat.

2. Mix together the beans, mustard, sauce Diable, catsup and seasonings. Place in a lightly greased casserole or baking dish. Arrange knockwurst on top.

3. Reduce oven temperature to 375 degrees F. Bake beans uncovered 25 mins. (or until beans are bubbling hot.) Serves 4.

Jacqueline's Thoughts: For variations, top with grated sharp Cheddar or garnish with snipped fresh parsley.

Jacqueline Susann's Steak Tartare

1/2 tsp. dehydrated onion flakes
1 pound trimmed top sirloin, ground twice
1/4 tsp. Dijon mustard
2 egg yolks
2 tbsps. sauce Diable
1 tsp. salt
Freshly ground pepper to taste
Dash of garlic salt
2 tbsps. capers (or caviar), optional

1. Combine onion flakes with sirloin, one egg yolk, sauce Diable, salt, pepper and garlic salt.

2. Shape into mound, scoring with knife. Make indentation in center and place other egg yolk in center. Garnish with capers (or caviar). Serve with hot buttered toast. Serves 3.

Jacqueline's Thoughts: For exotic touches, mix both raw egg yolks with seasoned ground raw meat; form into mound; garnish with strips of smoked salmon (or tiny canned shrimp or smoked oysters) and sliced hard-cooked egg. Top with minced white onion (or shredded fresh horseradish). Serve with mustard pickles or pickled beets. 

Thursday, June 22, 2017

Margaret Sullavan’s Peanut Butter Hermits



Margaret Sullavan’s Peanut Butter Hermits

1 cup sweetened condensed milk (a little less than a 14-ounce can)
6 tablespoons peanut butter
1/4 teaspoon salt
3/4 cup graham cracker crumbs

Thoroughly blend together the milk and peanut butter. Add salt and graham cracker crumbs. Mix well. Drop by spoonfuls (I used a 2-tablespoon scoop) onto a buttered baking sheet (I used two). Bake 15 minutes, or until brown, in a moderately hot oven (375 degrees F.) Makes eighteen hermits.

Wednesday, June 21, 2017

Sally Struthers' Golden Chicken Bake



Sally Struthers' Golden Chicken Bake

2 lbs. chicken parts
2 tbsps. melted butter (or margarine )
1 can (10 3/4-oz.) condensed golden mushroom soup
1/4 cup water
1 can (3 1/2 oz.) French fried onions
Fresh parsley

Arrange chicken pieces, skin side down, in 2-qt. shallow baking dish (12 x 8 x 2 inches). Pour melted butter (or margarine ) over chicken. Bake in preheated 400 degrees F. oven for 30 minutes. Turn chicken and bake 20 minutes more. Blend soup and water, pour over chicken. Top with onions. Bake 10 minutes more (or until chicken is tender). Stir sauce before serving. Garnish with parsley. Serves 4.

Variations

For chicken oriental: Flavor soup with soy sauce to taste. Add canned (or barley cooked) peas and slivered water chestnuts to soup during the last 10 minutes of cooking time.

For curried chicken: Add curry powder (to taste) to soup. Garnish with slivered almonds (oven roasted in slow oven or sauteed in butter until lightly browned). Serve with Chinese pea pods as side dish and candied kumquats.

For chicken Italiano: Rub ground basil (or thyme) on chicken parts before placing in baking pan. Avoid overuse of herbs. Use chicken stock (or dry white wine) to thin the soup before pouring over chicken during the last 10 minutes of baking time. Sprinkle fresh grated Parmesan cheese over baked chicken.

Tuesday, June 20, 2017

Kandy Stroud's Pepper Steak with Sauce



Kandy Stroud's Pepper Steak with Sauce

2 lbs. boneless lean sirloin, one-inch thick, cut into 4 pieces (or use boneless sirloin strip steak)
2 tbsps. black peppercorns
5 tbsps. butter
Salt to taste
3 shallots, peeled and minced (about 1 1/2 tbsps.)
2 tbsps. good cognac
3 to 4 tbsps. canned beef broth (or brown sauce)
Minced fresh parsley

Trim off excess fat. Cut small incisions on edges of steak to prevent curling. Dry well with paper towels. Crush peppercorns by using rolling pin on wax paper or mortar and pestle.

With heel of hand, rub both sides of steak well with crushed pepper. Cover loosely with waxed paper, allow steak to stand at room temperature several hours (longer if a "pepperier" flavor is desired). Heat 2 tbsps. butter in large, heavy skillet.

When butter is foaming (heat over very high heat), saute steaks quickly 2 to 3 minutes per side or until medium-rare. Remove steaks to heated platter and season with salt.

Add 2 tbsps. butter to skillet; add shallots, cook lightly. Pour in beef broth (or brown sauce). Stir often to keep from glazing. Add cognac and cook quickly to reduce volume by one-third.

Remove from heat, swirl in remaining butter, one-half tablespoon at a time. Pour sauce over meat. Garnish with parsley. Serve at once. Traditionally served with fried potatoes and crisp green salad. Serves 4.

Note: Recipe is from 1977. Allowing steaks to stand at room temperature for several hours is no longer recommended. Refrigerate then allow steaks to come to room temperature before cooking.

Monday, June 19, 2017

Barbra Streisand's Chocolate Fudge Sauce and Instant Coffee Ice Cream


Barbra Streisand's Chocolate Fudge Sauce and Instant Coffee Ice Cream

For sauce:
2 ounces unsweetened chocolate
1 tablespoon butter
1/2 cup boiling water
1 cup sugar
dash salt
2 tablespoons light corn syrup
1/2 cup crushed walnuts (or toasted almonds)
1 teaspoon vanilla extract

Melt chocolate and butter in double boiler: dilute with boiling water. Add sugar, salt, corn syrup and stir to dissolve sugar. Boil over direct heat 6 minutes, stirring often to prevent burning. Cool to room temperature. Add nuts and vanilla.

For Ice Cream:
1 cup milk
24 marshmallows
2 teaspoons instant coffee
dash salt
1 cup heavy cream, chilled

Turn freezer control to the coldest point. Heat milk slowly over low heat, add marshmallows a few at a time, stirring until marshmallows have melted.

Add instant coffee and salt, stir to dissolve. Cool. Pour into an ice cube tray. Dampen bottom of ice cube tray with water to hasten freezing. Freeze until almost firm, stirring once to prevent large ice crystals from forming.

Beat cream until stiff. Fold into frozen mixture. Return to freezer and freeze until firm. Serve with fudge sauce drizzled over the top. Nuts may be sprinkled over the top. Serves 4.

Barbra says: "Boil the sauce 8 minutes and pour over the ice cream to form a hard layer. Or serve the ice cream alone with pretzels because the salt is good with sweet. And don't forget to turn the freezer back to normal or to soak the mixing bowl!"

Sunday, June 18, 2017

Recipes by Susan Strasberg: Cheese Blintzes; Shish Kebab Marinade for Lamb



Susan Strasberg's Cheese Blintzes

For the batter:
1 cup all-purpose flour
1/2 teaspoon salt
2 eggs
1 cup milk
2 tablespoons melted butter (cooled to room temperature)

Sift together flour and salt. Separate eggs, beat separately, mix together in bowl. Gradually add milk, then melted butter, beat slowly. Gradually stir in flour-salt mixture, hand mixing until batter is smooth. Lightly grease an eight-inch skillet with butter. Place skillet over moderately high heat. Pour about 2 tablespoons batter into pan, tipping to cover entire surface. Cook quickly until blintz is lightly browned and begins to "blister." Place fried side up on heated platter.

For the filling:
1 pound large curd cottage cheese
Scant 1/2 cup sugar
1 teaspoon vanilla
1 teaspoon ground cinnamon

Mix all ingredients well. Place about two tablespoons filling in center of each blintz (on browned side). Fold up envelope fashion (raise bottom flap of dough to cover filling, overlap with top flap of dough, tuck both sides under so they meet in the center). Fry blintzes in liberal amounts of butter until lightly browned on both sides. Serve hot with applesauce or sour cream. Serves 4.

Susan Strasberg's Shish Kebab Marinade for Lamb

3 pounds leg of lamb, cut in 1 1/2 or 2-inch cubes
1 cup soy sauce
1/3 cup dry sherry
2 tablespoons strained honey
1/2-inch piece ginger root, minced (or 1/2 teaspoon ground ginger)
1 small clove garlic, pressed

Combine ingredients for marinade in bowl, mix well. Immerse lamb in sauce. Cover, marinate overnight, turning meat several times.

Saturday, June 17, 2017

Lewis Stone's Stuffed Meat Loaf


Lewis Stone's Stuffed Meat Loaf

1 1/2 lbs. beef (minced)
1/2 lb. pork (minced)
4 slices bread (soaked in warm water and drained)
1 medium onion (chopped)
1 teaspoon salt
1/4 teaspoon pepper
2 eggs, slightly beaten
2 tablespoons shortening
1/2 cup chili sauce
Onion stuffing

Meatloaf:
Combine beef, pork, bread, onion, salt, pepper, and eggs. Mix thoroughly. Line bottom and sides of a greased loaf pan with 1/2 meat mixture. Fill center of pan with onion stuffing. Cover top with remaining meat. Spread loaf with shortening and cover with chili sauce. Bake in a hot oven (400 degrees F.) for 1 1/2 hours. (Serves 6-8.)

Onion Stuffing:
3 onions (chopped)
1/4 cup shortening
1 1/2 cups soft bread crumbs
1 teaspoon sage
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons parsley (chopped)
1 egg (beaten)
2 tablespoons water

Cook onions slowly in melted shortening until yellow, add bread crumbs, sage, salt, pepper, and parsley. Saute until slightly browned. Remove from fire and add beaten egg and water.

Friday, June 16, 2017

Jill St. John's Chicken Curry Madras-Style



Jill St. John's Chicken Curry Madras-Style

For the stock:
1 small chicken, about 2 to 2 1/2 pounds
4 cleaned chicken feet (optional)
Bottled spring water
1 large peeled yellow onion, cut in chunks
6 bruised peppercorns
Celery leaves from 2 stalks
3 sprigs of parsley
2 bay leaves
1/2 teaspoon monosodium glutamate
1 teaspoon salt
2 chicken breasts, each weighing about 3/4 pound

Remove breasts from carcass and set aside. Cut rest of chicken into frying-size pieces and place in stock pot with enough water to cover chicken. Add onion chunks, peppercorns, celery leaves, parsley, bay leaves, monosodium glutamate and salt. Cook slowly uncovered about 2 hours. Skim off scum and fat during cooking. Add all chicken breasts. Cover and simmer about 15 minutes or until fork tender. Remove chicken breasts to plate. Cool. Skin and strip chicken from bones. Cut into bite-size pieces. Strain stock and reserve. Use leftover chicken for salads and stuffing.

For the sauce:
5 tablespoons sweet butter
2 small yellow onions, peeled and minced
2 tablespoons flour
1 tablespoon curry powder
One hot red Indian pepper, crushed (or cayenne or Tabasco)
Pinch of ground ginger (or coriander or cumin), optional
Salt to taste
1 tart apple (Pippin preferably), peeled and grated
About 2 cups strong chicken stock
1/2 cup heavy cream
Cooked, cut-up chicken breasts
Good squeeze of lemon (about 1 teaspoon)

Melt butter over low heat until foaming; skim off milky substance. Saute onions lightly, blend in flour, cook over low heat 1 minute, stirring. Blend in curry powder (add more as taste dictates), pepper, ginger and salt. Gradually add chicken stock and cream, stirring. Cook over low heat until thick and smooth (about 15 minutes). Correct seasonings, add chicken and lemon. Heat through. Spoon over cooked rice. Serve condiments in side dishes, pass in large tray, allowing each person to choose their own. Serves 4.

Condiments:

Onion Sambal (prepared by mixing minced, salted onion with chopped fresh mint leaves. Marinate a few hours with a little lemon)

Cucumber Bhurta (peeled, very thinly sliced cucumbers squeezed to remove exceed liquid, soaked in a small amount yogurt spiced with crushed red Indian chili or flavor with Tabasco)

Chutney (top quality bottled mango or homemade such as coriander chutney made as follows: Put into blender 4 spring onions, 1/2 teaspoon salt, 1 red Indian chili [crushed], 2 teaspoons lemon juice, 1 teaspoon curry powder, 2-3 cups fresh coriander leaves, and a pinch of sugar. Blend 1 minute.)

Shredded fresh or packaged coconut, chopped green scallions, pine nuts, toasted slivered almonds, peanuts (peeled), chopped ripe banana (squeeze with a few drops lemon juice to prevent fruit from turning brown), raisins (plumped in water or sauteed in butter), dried currants, tomatoes (peeled and chopped), poppy seeds, grated peeled tart apple (add few drops lemon juice), crisp bacon bits, sieved hard-cooked egg, cauliflower or lime pickle.

Jill's Thoughts: Curry should be flavored according to individual taste. Step up "hotness" by adding more curry, ground ginger, cumin, coriander or mace. Red Indian chili peppers are not to be confused with the Mexican variety. They are small and red. If not available, substitute dried Japanese pepper, cayenne or Tabasco.

Thursday, June 15, 2017

Jerry Stiller's Chicken Soup with Kreplach



Jerry Stiller's Chicken Soup with Kreplach

For the chicken soup:
1 tender young cleaned hen, weighing about 4 1/2 pounds
3 quarts water
1 small yellow onion, peeled and chopped onion
Handful fresh parsley
2 small ribs celery with leaves
2 carrots, peeled
1 large bay leaf
1 tablespoon salt
4 bruised peppercorns

Wash chicken carefully, trim and discard any excess fat. Cut chicken into fourths; place in large stock pot with water, onion, parsley, celery, carrots, bay leaf, salt and peppercorns.

Bring to simmer; cook uncovered about 3 hours (or until chicken is tender). Skim off scum and fat as it forms. Cool to room temperature. Refrigerate; discard layer of congealed fat that forms on the top.

Reheat soup; correct seasonings. Drop in kreplach, cook about 15 minutes (or until they rise to the top.) Spoon into soup plates dividing chicken and kreplach into six portions.

For the kreplach filling:
1 cup broiled chicken livers
1 hard-cooked egg
1 small peeled onion
Salt and freshly ground pepper to taste
1 teaspoon minced fresh parsley
Generous teaspoon schmaltz

Chop livers, eggs and onion together. Season with salt and pepper to taste. Add minced parsley and enough schmaltz (rendered chicken fat) to hold the mixture together.

For the noodle dough:
1/2 teaspoon salt
2 small eggs, beaten
2 cups all-purpose flour

Mix salt, eggs and half the flour. Mix with fork. Add more flour, mixing well until the dough leaves the sides of the mixing bowl. Turn out on lightly floured board; knead until dough is smooth and elastic. Roll out dough to paper thinness on clean lightly floured cloth. Cut into 3-inch squares. Place about 4 teaspoons of filling in center of each square. Fold over forming triangles. Seal all edges with floured tines of a fork. Makes about 30.

Wednesday, June 14, 2017

Recipes by Jimmy Stewart: Chicken Breasts Italian; Cowpoke Beans; Favorite Pork Chops; Good Fish Fry; Pork Chops Supreme



Jimmy Stewart's Chicken Breasts Italian

2 pounds boneless skinless chicken breasts
1/2 cup all-purpose flour
1/4 pound chicken livers
3 tablespoons butter
1/2 teaspoon garlic powder
2 tablespoons lemon juice
2 large egg yolks
3 tablespoons light cream
1 teaspoon salt
freshly ground pepper to taste
4 parsley sprigs, garnish

Coat chicken breasts with flour and set aside.

Using a skillet over low heat, saute 1/4 pound chicken livers in butter. When browned on all sides, add in chicken breasts and season with garlic powder. Sprinkle on the lemon juice and turn breasts, cooking on both sides. Cover skillet.

In a mixing bowl, blend eggs yolks with light cream. Season with 1 tsp. salt and freshly ground pepper to taste. Add in this to skillet ingredients, stirring so as to coat chicken and liver. Cover skillet and cook 30 mins. over low heat. Turn ingredients once or possibly twice during cooking. Remove from heat. Garnish with sprigs of parsley. Serve immediately.

Jimmy Stewart's Cowpoke Beans

Three 1-pound cans kidney (or pinto) beans
About 3 cups water
1 red chili pepper (or 4-oz. can roasted green chili peppers, chopped)
1 large Bermuda onion, chopped
1 clove garlic
1/2 tsp. ground sage
1/2 tsp. ground cumin
1 bay leaf
4-oz. can dried beef
Salt and pepper to taste

1. Put beans and water in large kettle with red chili pepper (or chopped roasted green chili peppers), onion, garlic, sage, cumin and bay leaf. Simmer about 30 minutes, stirring often to prevent burning. Add dried beef torn in hunks and cook 15 minutes longer. Season to taste, adding more sage and cumin if needed, salt and pepper to taste. If desired, add handful of rice during last 15 minutes. Serve with beaten biscuits or cornbread. Serves 6-8 generously.

Thoughts: Cowpoke beans (or frijoles-in-a-pot) can be prepared in the Old Western way by soaking pinto (or kidney) beans overnight, then slowly cooking in water to cover with salt pork (or ham bone) to season. Range cooks used to use jerky (sun-dried, cured beef) or pemmican (dried meat, preferably buffalo, flavored with berries), wild sage, wild onion and-or wild garlic that grew on the Great Plains. Beans, often called Prairie or Pecos strawberries and jerky made excellent portable staples in saddle bags when cowboys took to the range.

As the West grew and the cowboy grew to depend on his chuck wagon, beans were cooked in a pot suspended on a hook or buried in coals in a bucket covered with a tight fitting lid punctured with holes to let out the steam.

Jimmy Stewart's Favorite Pork Chops

3 pounds pork loin chops (six 8-ounce chops)
6 tablespoons ketchup
6 tablespoons brown sugar
6 slices yellow onion
6 slices lemon

Preheat oven to 350 degrees F.

In casserole or pan, place pork chops. Top each chop with 1 tablespoon ketchup, 1 tablespoon brown sugar, 1 slice onion, and 1 slice lemon.

Cover and cook for 45 minutes to 1 hour depending on thickness of chops. Uncover last 15 minutes.

Jimmy Stewart's Good Fish Fry

To clean: Lay bass on side, hold it firmly by the head. With a few swift strokes using blunt (or saw-tooth) knife, scrape upper side free of scales. Turn over fish and scale other side. Hold fish firmly with one hand (to get a good grip, dip hand in sand) and knife in other hand. Make deep gash on each side of back fin, running length of bone. Grasp fin firmly thus removing fin and row of small spiny bones at the same time. Reverse position of fish so belly is in upward position; remove ventral (end) fin in same manner. Slit open belly to remove entrails. Remove dark streaks of blood near bone. Remove head (or leave on if desired) by cutting on slant pointing knife toward tail so side fins come off at the same time. Rinse well inside and out. Dry well.

To cook:

Dressed, cleaned fish
2 tsps. salt
1/4 tsp. freshly ground pepper (or cayenne)
1/2 cup yellow (or white) cornmeal
1/3 cup flour
About 3 tbsps. butter
1 lemon

1. Dry fish carefully. Salt and pepper inside cavity well. Mix salt, pepper, cornmeal and flour on clean split log (or sheet of brown paper).

2. Roll fish on all sides in seasoned flour-cornmeal mixture.

3. Heat butter in large frying pan. Brown fish about 5 minutes per side. Do not overcook. Remove fish to heated platter. Garnish with lemon slices (or squeeze lemon juice in frying pan with pan drippings. heat to deglaze skillet, pour piping hot over fish). Serves 1 hungry man. Expect to cook seconds and thirds!

Thoughts: If fish are small, clean, string on forked stick and cook Indian fashion, holding fork over open fire. It takes little longer but fish acquires a marvelous smoked flavor. Or to cook fish without watching: Smear large Dutch oven with bacon fat (or use pair of close-fitting skillets). Heat Dutch oven (or skillets) in coals, pop in fish, cover with lid or heated second skillet. Cook in coals without peeking about 15 minutes (longer if fish is heavier or thick-meated). Fish comes out browned and very succulent.

Jimmy Stewart's Pork Chops Supreme

2 cups long-grain white rice, uncooked
3 tablespoons butter
20 ounces pork loin chops (4 chops, 5 ounces each)
1 cup celery, chopped
1 large yellow onion, diced
1 can (29 ounce) tomato puree

Cook rice per package directions and set aside.

Melt butter in skillet. Brown pork chops on both sides. Remove the chops and place in a large baking dish. Add celery and onion to the butter/drippings in the skillet. Cook until onion is translucent.

Place a mound of cooked rice on each chop and over this sprinkle the cooked celery, onion, and butter/drippings. Cover the entire mixture with a large can of tomato puree. Cover baking dish with foil. Bake in a 350 degrees F. oven for one hour.

Tuesday, June 13, 2017

Recipes by Kaye Stevens: He-Man Hamburger; Pirohy



Kaye Stevens' He-Man Hamburger

1/2 pound lean ground sirloin
1 tablespoon minced Bermuda onion
2 teaspoons Worcestershire sauce
1 teaspoon minced parsley
1/2 teaspoon salt
1/16 teaspoon freshly ground pepper
1 ice cube

Combine all ingredients and mix well. Put ice cube in center of 3-inch patty. Broil or barbecue to desired doneness.

Kaye Stevens' Pirohy (Baked Stuffed Pockets)

1 cup scalded milk
1 tablespoon sugar
1 teaspoon salt
1 cake (or envelope) compressed yeast dissolved in 1/4 cup lukewarm water
2 eggs, 1 egg yolk beaten until light
1/4 cup melted butter
4 1/2 cups all-purpose flour

Dissolve sugar and salt in scalded milk; cool until lukewarm. Add yeast, eggs, butter and flour, beating until smooth and gas bubbles form. Knead on lightly floured board until dough is elastic. Form dough into ball and place in lightly greased bowl. Cover, let rise until doubled in bulk (about 2 hours). Roll out dough on lightly floured board to 1/4-inch thickness. Cut 3-inch circles with glass or cookie cutter. Spoon 1 tablespoon filling on half of each circle; overlap other half, forming crescents. Seal edges. Let rise 30 minutes on greased, floured baking sheet. Brush lightly with egg yolk mixed with a little milk. Bake in 375 degree oven 25 minutes or until crisp and golden brown. Serve hot with side dishes of drawn butter or salted sour cream. Makes 34.

Filling:

1 pound fresh ground lean pork
1 medium-sized yellow onion, minced
2 teaspoons butter
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 cup undiluted consomme
1 cup drained sauerkraut
1 teaspoon minced fresh dill
1/3 cup unseasoned bread crumbs
1/3 cup sour cream

Saute pork, onion, salt and pepper in butter 10 minutes, stirring. Add consomme, cook 10 minutes over low heat, stirring often. Remove from heat, add sauerkraut, dill. bread crumbs, and sour cream. Mix well. Makes sufficient filling for 34 pirohy.

Thoughts: Other fillings might be mashed potato blended with minced onion, Parmesan cheese, farmer's cheese and bread crumbs; or minced cooked chicken mixed with chopped hard-boiled eggs, sour cream, flour, nutmeg, salt and pepper; or leftover fish or vegetables.

Monday, June 12, 2017

Recipes by Inger Stevens: Bean Salad; Greek Bread



Inger Stevens' Bean Salad

1 pound string beans
Boiling salted water
2 cups canned kidney beans, drained
1 cup diced celery
1/2 clove garlic, crushed
1/2 cup vegetable oil (half safflower oil, half olive oil)
3 tbsps. red wine vinegar
1/2 tsp. salt
Freshly ground pepper to taste
2 tbsps. fresh dill
2 tbsps. fresh parsley
1 small red onion, cut in thin rings

1. Cook string beans in boiling salted water until barely tender. Drain, cut in 2 or 3-inch pieces. Place cut cooked string beans in large salad bowl with kidney beans and celery.

2. Prepare marinade by mixing together crushed garlic, vegetable oil, vinegar, salt and pepper in small screw-top jar. Cover, shake well.

3. Pour marinade over vegetables in salad bowl. Toss lightly adding fresh herbs. Cover bowl tightly. Refrigerate overnight (or at least 6 hours). Garnish with red onion rings. Serve as relish or side dish for meat dish or as a salad garnishing with crisp iceberg lettuce. Serves 4-6.

Inger Stevens' Greek Bread

3 envelopes dry yeast
2 1/2 cups water
2 1/2 tsps. salt
2 tbsps. sugar
1/4 cup vegetable oil (or melted shortening cooled to room temperature) About 7 cups flour
Sesame seeds
Few tbsps. milk

1. Soften yeast in 1/2 cup lukewarm water. Put salt and sugar in a large mixing bowl with 2 cups hot water. Stir to dissolve salt and sugar; cool to room temperature. Add vegetable oil and softened yeast; mix well.

2. Add about 7 cups flour (or enough flour so dough forms a solid mass in mixing bowl). Turn out on a lightly floured board. Knead vigorously about 10 minutes (or until dough is smooth, stretchy and gas bubbles form when dough is spanked with the back of the hand).

3. Place dough in lightly greased bowl and cover. Let rise in a warm place until double in bulk (about 1 1/2 hours). Punch down, let rise again until double in bulk.

4. Turn out on lightly floured board, shaping dough into two round loaves. Place in lightly greased round 8-inch by 4-inch deep bread pans (or place on greased baking sheets). Brush tops lightly with milk; cover with sesame seeds.

5. Bake in preheated 400 degrees F. oven about 1 hour (or until golden and bread gives a hollow sound when thumped with the fingers). Place on cake racks to cool.

Thoughts: The same dough can  be made into Kouloura (ring-shaped bread). Place dough in ring pans; when dough is half risen in pans, cut 1/4-inch slits across top of dough. Garnish with sesame seeds as desired. Bake as directed above. 

Sunday, June 11, 2017

Connie Stevens' Chicken Ignolia



Connie Stevens' Chicken Ignolia

3 1/2 pound broiling chicken, quartered
1/3 cup olive oil
2 tablespoons lemon juice
1/4 cup dry white wine
2 tablespoons grated Romano cheese
2 tablespoons grated Parmesan cheese
1/4 teaspoon pulverized oregano
1/4 teaspoon pulverized sweet basil
1/2 small bay leaf, pulverized
1/8 teaspoon garlic powder
1/2 teaspoon salt
A few gratings of black pepper

1. Place chicken pieces, skin side up, in baking dish. Pour olive oil over chicken.

2. Combine remaining ingredients; mixing well. Pour over chicken pieces. Bake in preheated 350 degree oven for 1 1/4 hours, or until tender. Baste often with pan drippings. Just before serving, run under the broiler to crisp and brown the chicken. Mix pan drippings well. Pour over chicken before serving. Serves 4.

Saturday, June 10, 2017

Recipes by Rod Steiger: Baked Chicken Grand Marnier; Pumpkin Pie



Rod Steiger's Baked Chicken Grand Marnier


2 whole chicken breasts
About 1 tbsp. vegetable oil
1 tsp. salt
1/4 tsp. paprika (or white pepper to taste)
1 cup minced white onion
1/2 tsp. finely grated orange rind
1/4 cup evaporated milk
1 tbsp. fresh lemon juice
1 tbsp. frozen orange juice concentrate
1 egg yolk
2 tbsps. Grand Marnier (or Cointreau)

Cut chicken breasts in halves. Spray vegetable oil lightly on Teflon-coated skillet. Brown chicken breasts quickly on both sides; lift off skillet. Lightly grease bottom of ovenproof casserole and cover with half the
minced onions; top with chicken breasts. Season breasts with salt and paprika (or white pepper). Top with remaining onions. Cover and cook in preheated 350 degrees F. oven 40 minutes. Combine orange rind,
milk, lemon juice, orange juice concentrate, beaten egg yolk and Grand Marnier (or Cointreau). Spread over chicken. Cook uncovered 15 minutes longer (or run under broiler with flame set low to brown and crispen). Serve with crisp green salad with diet roquefort dressing. Serve with a good bottle of Beaujolais. Each serving has about 200 calories. Serves 4.

Rod Steiger's Pumpkin Pie

One 9-inch unbaked pie shell
1 1/2 cups cooked or canned pumpkin
1 tbsp. molasses
1/2 cup light brown sugar
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. ginger
1 tsp. finely grated orange (or lemon) rind
1 pinch of salt
2 eggs, slightly beaten
1 cup half-and-half (or evaporated milk)

Prepare pastry from scratch, according to favorite recipe (or use prepared or frozen pie shell); line 9-inch pie pan, leaving fluted edge for crust. Combine all ingredients for filling and pour into shell. Bake in preheated 425 degrees F. oven 45 mins (or until silver knife inserted in center of filling comes out clean). Chill before serving. Serve alone (best for dieters) or with slightly sweetened whipped cream dusted lightly with ginger. Serves 6.