Thursday, August 17, 2017

Recipes by Nancy Wilson: Fettuccine Alfredo; Italian Veal Cutlets



Nancy Wilson's Fettuccine Alfredo

1 lb. broad egg noodles
1/4 lb. sweet butter, melted
1/3 cup heavy cream, slightly whipped
1/2 cup freshly grated Parmesan cheese

1. Cook noodles in 5 qts. boiling salted water until al dente (about 7-8 minutes). The noodles tend to be cooked when they rise to the surface. Stop cooking immediately by adding 1/2 cup cold water to the noodles. Drain well.

2. While noodles are cooking, place butter in small saucepan, heat slightly. Add slightly whipped cream and half the grated cheese. Blend well. Place large scoop of the butter-cream-cheese sauce in bottom of a large heated bowl. Place hot noodles on top of sauce and pour remaining sauce and cheese on the top. Toss well and serve at once. Serves 4.

Thoughts: For a slightly richer sauce, add beaten egg yolk to the melted butter, just before adding the cream and cheese. For flavor variations use grated Romano cheese, sour cream and-or cream or ricotta cheese. White pepper or black pepper may be used for added seasoning,

Nancy Wilson's Italian Veal Cutlets

1 1/2 lbs. veal cutlets
Seasoned flour (2 tbsps. flour mixed with 1/2 tsp. garlic salt, large pinch of dried basil, and a few gratings of freshly ground pepper)
3 tbsps. olive oil
3/4 cup rose wine
1/3 cup sour cream
1/3 cup freshly grated Parmesan cheese

1. Bone cutlets, pound meat to flatten slightly; cut into bite-size pieces. Dredge meat in seasoned flour. Heat olive oil until sizzling in large skillet.

2. Brown meat quickly on both sides. Reduce heat; pour in wine. Cover, simmer until meat is tender (about 35 minutes). Add sour cream and Parmesan cheese until sauce begins to bubble, but do not boil. Correct seasonings. Serve at once. Serves 4-6.

Thoughts: If desired, wine may be omitted and diluted chicken stock substituted. For a slightly fruity flavor, add a heaping tablespoon of melted currant jelly to chicken stock.

Wednesday, August 16, 2017

Flip Wilson's Bahamian Fish Chowder



Flip Wilson's Bahamian Fish Chowder

3 pounds of assorted fillet of fish (grouper, red snapper, sea trout)
1 teaspoon salt
Juice of half a lemon
Juice of half a lime
Good pinch of cayenne (or crushed hot peppers)
1/4 pound lean salt pork cut in fine dice
2 yellow onions, peeled and chopped
1 small green pepper, diced
6 medium-sized okra (or 1 cup canned, drained okra) cut in one-half inch slices
6 peeled ripe tomatoes cut in quarters (or a one pound can whole tomatoes, drained)
Generous pinch of thyme
2 springs of parsley
2 bay leaves
Freshly ground black pepper to taste
Dash of Tabasco
1 tablespoon Worcestershire sauce
About 3 cups water
1 pound cleaned spinach (or turnip greens), coarsely chopped

Rinse off fish, dry well, cut in two-inch chunks; place in flat glass dish. Sprinkle with salt, cayenne, lemon and lime juice. Let stand about 1 hour. Saute salt pork, onion and green pepper in large saucepan (or Dutch oven). Cook until vegetables are lightly browned; pour off excess fat.

Add okra, tomatoes, thyme, parsley, bay leaves, pepper, Tabasco, Worcestershire sauce, cook about 30 minutes over low heat, stirring often. Add water and tomato juice (if canned tomatoes are used), cook slowly uncovered about one hour to reduce volume about one third. Add fish and spinach greens to saucepan, cook until fish is barely tender. Correct seasonings. Serve with hot cooked rice as side dish. Serves 8.

Flip's Thoughts: For a thicker "stew" add four peeled, diced potatoes 45 minutes before stew is finished.

Tuesday, August 15, 2017

Recipes by Chill Wills: Blintzes; Chili



Chill Wills' Blintzes

3 eggs, separated
2 tbsps. melted butter
Pinch of salt
Dash of sugar
2/3 cup all-purpose flour
1 1/2 cups milk
One carton (8 ozs.) sieved cottage cheese (or farmer's cheese)
1 egg yolk
Dairy sour cream
Soft sweet butter
Black cherry preserves

Beat 3 egg yolks, melted butter, salt, sugar, flour and milk together until smooth. Beat 3 egg whites until soft peaks are formed; fold into yolk-flour mixture. Cover bowl, let batter stand about 1 hour. Place large skillet over high heat, spread evenly and lightly with thin film of melted butter. Use about 2 tablespoons batter for each pancake, tilt pan to make very thin pancakes, or blintzes. Cook on one side only. Stack, browned side up, between squares of aluminum foil. Blend together cottage cheese, egg yolk and 2 tablespoons sour cream. Place heaping tablespoon cheese mixture in center of browned side of each blintz; fold sides over filling like an envelope, press to seal. Cook at once in butter until crisp and lightly browned. Makes about 20.

Chill Wills' Chili

1 pound lean stewing beef (preferably neck meat), cut in 1-inch cubes
2 teaspoons Spanish olive oil
1 teaspoon red pepper powder***
1 teaspoon salt
1/4 teaspoon ground cumin
1 clove garlic, crushed
About 1 cup water

Saute beef in oil in cast-iron skillet over high heat until well-browned. Add remaining ingredients, bring to a boil. Cover, reduce heat and simmer about 1 hour (or until meat is tender enough to chew, but not overcooked). Add more water if necessary during cooking.

***Chill Wills grows his own chili peppers (ancho variety, the large sweet Mexican pepper used for preparing Chiles Rellenos), sun dries the seeds and creates his chili powder by grinding the seeds. A good grade of chili powder compound (available in Mexican or Spanish food shops) or Gebhardt chili powder may be substituted. Both types of chili powder contain ground chili peppers plus ground cumin. Adjust flavor to taste. Serves 4.

Monday, August 14, 2017

Recipes by Nicol Williamson: Scottish Griddle Scones; Steak Mince and Stovie Potatoes



Nicol Williamson's Scottish Griddle Scones

2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
2 tbsps. sugar
3 tbsps. butter (or shortening)
1 egg, beaten
About 7 tbsps. milk
Pinch of salt

1. Sift together dry ingredients in a bowl. Cut in butter (or shortening) until the texture is like fine meal. is like fine meal. Combine egg with all but 1 tbsp. of the milk. Make a well in the center of the dry ingredients. Add egg-milk mixture. Mix lightly with fork to form fairly stiff dough. Add more milk if necessary.

2. Gather dough together gently with lightly floured hands to form a ball. Turn out on a lightly floured board. Roll out circle of dough about 1/2-inch thickness. Cut into 8 pie-shaped wedges.

3. Rub round griddle (or skillet) lightly with unsalted lard (or shortening). Heat over medium heat. Place scones on hot griddle, cook over medium heat, turn once to brown on both sides. (Cooking directly on the griddle takes from 10-12 minutes. Watch closely so scones do not cook too rapidly.) To test for doneness, press down lightly with fingers to see that dough does not ooze out from the edges.

4. Serve at once with butter and strawberry jam for breakfast or tea. Makes 8 large scones.

Thoughts: Scottish cooks prepare scones in many ways (with golden syrup or treacle). American cooks can also bake them in the oven as one would prepare biscuits. However, the texture is slightly different and not as crusty as the griddle-cooked scones. Some Scottish cooks prefer not to roll out the dough, but grab off small amounts of dough (the size of a dessert spoon), shape the dough by pressing into triangle or diamond shapes on a lightly floured board and then toss the scones from one hand to the other to shake off excess flour before baking on the griddle.

Nicol Williamson's Steak Mince and Stovie Potatoes

4 large potatoes, peeled, cut in large pieces
Boiling salted water
1 1/2 lbs. lean top quality steak (cut in coarse mince by hand or meat chopper)
1 medium-sized onion, peeled and chopped
1 tbsp. butter (or bacon drippings)
4 carrots, peeled and chopped
About 1/2 cup water (stock or beef broth)
One beef bouillon cube
1 1/4 tsps. salt
Freshly ground pepper to taste
Butter

l. Parboil potatoes a few minutes in boiling water. Drain and reserve.

2. Cook minced steak and onion in butter (or bacon drippings) just until meat begins to turn brown. Remove from heat. Remove meat-onion mixture from skillet. Reserve pan drippings.

3. Grease a 1 1/2-qt. glass (or metal) baking dish with butter (or bacon drippings). Arrange layer of meat-onion mixture on the bottom of the casserole. Sprinkle lightly with salt and pepper. Top with layer of carrots, season with salt and pepper. Repeat layers until all the ingredients have been used.

3. Heat water (or stock or beef broth) in skillet in which meat and onion have been cooked. For added flavor, dissolve a bouillon cube in water (or stock) in skillet. Pour heated liquid over vegetables in casserole.

4. Arrange potato pieces on top of vegetables and meat to form a "fence." Salt and pepper lightly. Cover and bake in preheated 300 degrees F. oven 45 minutes. Remove cover, allow to cook 30 minutes longer (or until potatoes are browned and tender). Serves 4.

Thoughts: Originally "stovies" referred to potatoes served late at night. The potatoes (whole and peeled) were flavored with bacon fat (or drippings) and cooked in coal stoves. If desired, the potatoes can be mashed and put on the top. If desired, uncooked ingredients can be used but require longer cooking time. The flavor of the potatoes is improved if they are heated in a small amount of butter before arranging on the top of the vegetables prior to baking.

Sunday, August 13, 2017

Roger Williams' Baked Sole in Foil



Roger Williams' Baked Sole in Foil

3 tablespoons butter (or margarine)
2 large carrots, peeled, thinly sliced
1 stalk celery, thinly sliced
2 tablespoons chopped onion
4 fillets of sole (or haddock)
4 squares heavy-duty aluminum foil
1 cup condensed celery soup
1 tablespoon lemon juice
Salt and white pepper to taste
2 tablespoons chopped parsley

Melt butter (or margarine) over low heat; add carrots, celery and onion. Saute vegetables until limp. Arrange fillets individually in center of each square of aluminum foil. Top each fillet with sauteed vegetables. In separate bowl, blend soup with lemon juice, salt and pepper to taste. Sprinkle parsley over each; close each packet, folding edges of foil to seal tightly. Place packets on a baking sheet. Bake in preheated 350 degrees F. oven about 25 minutes. Serve with crisp green salad and oven-hot sliced French bread.

Saturday, August 12, 2017

Hank Williams, Jr.'s Cajun Rice Casserole



Hank Williams, Jr.'s Cajun Rice Casserole

1/2 pound bacon
1 large onion, chopped
1 teaspoon garlic salt
1 teaspoon onion salt
1/2 pound okra, trimmed and cut into small pieces
2 (16 ounce) cans tomatoes with juice
1 (10 ounce) can Ro*Tel tomatoes and green chiles
3 tablespoons dried parsley flakes
Salt and pepper to taste
Rice

Fry bacon in skillet and drain. Cool; crumble into small pieces. Set aside for serving.

Sauté onions in bacon grease until golden. Add garlic salt, onion salt, okra, tomatoes, Ro*Tel tomatoes, parsley flakes, salt and pepper. Mix well. Simmer uncovered 1 1/2 hours.

Meanwhile, prepare rice according to package directions. Serve cooked mixture over rice. Top with crumbled bacon.

Friday, August 11, 2017

Recipes by Guy Williams: Cantonese Beef with Black Bean Sauce; Chicken Breasts a la Ranieri



Guy Williams' Cantonese Beef with Black Bean Sauce

1 pound sirloin tip, cut in 1-inch strips
1 pound washed Chinese string (or regular) beans
2 scallions
1/2-inch piece fresh ginger root
1 clove garlic
1 tablespoon fermented black beans
1 tablespoon gin (or sherry)
2 tablespoon soy sauce
1/2 teaspoon sugar
1 tablespoon cornstarch
2 tablespoons water
1 egg, beaten
1/2 cup canned beef broth
2 tablespoons peanut oil

Preparation: Slice beef diagonally with Chinese cleaver into bite-size pieces. Remove stem ends of string beans, slice diagonally into one-inch pieces Cut scallions into two-inch pieces. Crush ginger, garlic and black bean together. In small bowl mix together gin (or sherry), soy sauce and sugar. Mix cornstarch and water in a bowl until smooth.

Cooking: Heat oil in Chinese wok (or electric frying pan) over high heat. Add ginger mixture, stir-frying about 1 minute. Add beef, stirring constantly until meat turns white. Add gin mixture and scallions, stir 1 minute. Add string beans and toss. Add beef broth, cover, lower heat and cook 5-7 minutes or until beans are crisp. Stir in cornstarch mixture, stirring until thickened. Pour in egg, turning off heat. Stir again and serve at once over steamed rice. Serves 4.

Guy Williams' Chicken Breasts a la Ranieri

6 chicken breasts each weighing about a pound
Seasoned flour
3/4 stick sweet butter
2 tablespoons flour
1 cup milk
1/4 cup freshly grated Parmesan (or Romano) cheese
1/4 cup coarsely grated Swiss (or Gruyere) cheese
1/8 teaspoon salt
A few gratings freshly ground pepper
2 tablespoons dry vermouth

Have butcher bone chicken breasts, flatten with meat cleaver (or Chinese vegetable cleaver) and trim off any loose skin so each breast is compact in shape. Place seasoned flour in paper bag, put chicken in bag, shake vigorously; coating each piece lightly.

Heat butter in large 12-inch skillet until sizzling. Brown breasts on both sides over medium heat until fork-tender and golden-brown; remove pieces to aluminum foil-lined broiling pan. Combine Parmesan and Swiss cheese, salt and pepper, mix well; press on top of each chicken breast.

Gradually stir flour in skillet with pan drippings, heating over low flame several minutes while stirring. Gradually add milk, stirring constantly over low heat. Cook until smooth to desired thickness.

Run chicken breasts under broiler until cheese is melted and golden. Reheat cream gravy, adding vermouth (or extra milk) as needed. Correct seasonings. Serve with cooked wild rice. Serves 6.

Thursday, August 10, 2017

Recipes by Andy Williams: Asparagus, Hot or Cold; Filet of Sole Saute



Andy Williams' Asparagus, Hot or Cold

2 pounds fresh tender asparagus
Boiling salted water
Cord
Juice of 1/2 lemon
Pinch of white pepper

1. Select if possible, tender stalks of uniform thickness and length. Cut off and discard tough white ends; shave off scales below the tips. Cut spears into uniform length. Wash under running cold water; drain.

2. Tie spears loosely into a bunch near tip and butt ends. Place bunch upright in an asparagus cooker (or lower half of a double boiler). Add heavily salted boiling water to cooker (or pan) up to an inch or so of the tips. Cover (or invert upper part of double boiler) so steam will cook the tips.

3. Boil 12-15 minutes or until stalks are barely tender and a knife can easily penetrate the butt end. Drain at once, remove cords.

4. Place asparagus on heated serving dish. Dress with hot melted butter mixed with lemon juice and white pepper. Serves 4 generously.

Some Like It Hot
Serve spears of hot cooked asparagus with any of the following sauces:

Hollandaise - Plain or flavored with orange juice or diluted with 1/2 cup salted whipped cream.

Pecan Piquant -  Heat 1 stick salted butter until foaming with 1/2 tsp. tarragon vinegar and handful chopped pecans browned a few seconds.

Parsley Plain - Melt 4 tbsps. sweet butter with a few drops fresh lemon (or lime juice), add 2 tsps. minced fresh parsley, 2 sieved hard-cooked egg yolks, dust with a dash of nutmeg.

Some Like It Cold
Chill cooked asparagus (or use drained, chilled canned white asparagus) in salad bowl (or serving plate). Serve with any of the following:

Vinaigrette Sauce - 5 tbsps. olive (or vegetable oil) blended with 2 tbsps. lemon juice (or wine vinegar), 1/2 tsp. salt, ground black pepper to taste, 1/4 tsp. dry mustard (or 1/2 tsp. Dijon mustard), 1 to 2 tbsps. snipped fresh herbs (use alone or in combination)--parsley, tarragon, chives or chervil.

Herbed Mayonnaise - Combine 1 cup mayonnaise with 2 tbsps. minced fresh parsley (or watercress), 1 tsp. fresh lemon juice, a few drops pressed garlic, salt and white pepper to taste.

Sour Cream Mayonnaise - 1 cup sour cream mixed with 1/4 cup mayonnaise, 2 tbsps. fresh lemon juice, 1/2 tsp. lemon rind and a dusting of ground nutmeg for garnishing.

Andy Williams' Filet of Sole Saute

4 filets or sole, each weighing 1/2 lb.
Salt and white pepper to taste
1/2 cup sweet butter
Juice of 1 lemon
Chopped fresh parsley

1. Wash filets, wipe dry, salt and pepper on both sides. Heat half the butter in a large skillet until foaming. Quickly saute soles in butter until brown on both sides, being careful not to overcook.

2. Remove filets to heated platter. Add remaining butter to skillet, heat until golden brown; add lemon juice, heat, pour over filets. Serve with minced parsley and wedges of cut lemon. Serve with steamed white long-grain rice and green vegetable (asparagus or petits pois cooked with butter or lettuce).

Thoughts: Filet can be broiled by rubbing both sides lightly with melted sweet butter, lemon juice, salt and ground pepper and served with a compound butter (1 stick sweet butter mixed with 1 tbsp. parsley, a few drops lemon juice (or tarragon vinegar), salt, pepper and 1 tbsp. chopped herbs (chives, parsley or tarragon). 

Wednesday, August 9, 2017

Recipes by Warren William: Baked Onions with Rice; Stuffed Pork Chops



Warren William's Baked Onions with Rice

6 or 8 onions
1 cup white sauce
3/4 cup grated American cheese
2 cups rice

Peel six or eight onions and parboil until almost tender, changing the water once. To one cup well seasoned medium thick white sauce, add three-fourths cup grated American cheese. Bring to the boiling point over a low heat, stirring constantly. Place in a buttered casserole alternate layers of cooked rice, and the onions, broken apart. Cover with the cheese sauce and bake in a moderate oven for about twenty minutes.

Warren William's Stuffed Pork Chops

6 thick (one inch or inch and a half) loin pork chops

For the dressing, mix together:
1 1/2 cups soft bread crumbs
1/2 cup chopped tart apples
2 tablespoons green pepper
1 tablespoon chopped onion
2 tablespoons melted butter
salt and pepper

Wipe pork chops and slit a pocket the entire length of the fat side of each chop. Avoid cutting too near the ends, which will spoil the pocket. Stuff each pocket as full as possible with the dressing. Skewer each chop with two toothpicks. Arrange in a shallow baking pan. Sprinkle with salt and pepper. Tuck leftover dressing around chops. Pour in enough water barely to cover the bottom of the pan. Bake an hour or longer, depending on the thickness of the chops, at 325 to 350 degrees. Baste the meat occasionally.

Tuesday, August 8, 2017

Recipes by Bud Westmore: Tiger's Milk Cookies; Westmore's Vegetables



Bud Westmore's Tiger's Milk Cookies

1 cup "raw" sugar (or processed light brown sugar)
1/2 cup tiger's milk (powdered drink mix)
1 1/2 cups uncooked oatmeal
1/2 cup wheat germ
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
1/2 cup polyunsaturated oil
2 eggs
3/4 cup chopped English walnuts (optional)
3/4 cup raisins

Combine all dry ingredients except eggs, nuts and raisins in large mixing bowl. Add vegetable oil, mixing well. Beat eggs until light in separate bowl, stir into sugar mixture, mixing well. Lastly, stir in chopped walnuts and raisins. (You may use at once, but for best results, wrap lightly in aluminum foil and refrigerate overnight.) To bake, rub hands lightly with flour. Break off bits of dough forming balls the size of walnuts. Place cookies on well-greased cookie sheet about one and one half inches apart. Bake in preheated 350 degrees oven about 15 minutes (or until lightly browned).

Bud Westmore's Vegetables

2 to 3 slices lean bacon
1 small yellow onion, diced
1 large green pepper, chopped
4 peeled plum tomatoes, chopped
1 large eggplant, peeled and diced in one-inch cubes
1/2 teaspoon basil
1/4 teaspoon oregano
Salt and freshly ground pepper to taste

Cook bacon until crisp. Remove and drain well. Reserve a few bacon bits for garnish and discard half the bacon fat. Saute onion and pepper lightly in remaining bacon fat. Add chopped tomatoes; simmer a few minutes to reduce volume slightly, stirring often. Add eggplant to other vegetables. Add herbs and seasoning. Cook over medium heat about 10 minutes (or until vegetables are tender), stirring occasionally. Serve hot garnished with bacon bits as side dish with steak or as a supper dish.

Monday, August 7, 2017

Recipes by Mae West: Breakfast or Lunch Fruit Compote; Detoxification Beauty Magic (Citrus Juice Drink)



Mae West's Breakfast or Lunch Fruit Compote

1 large apple, chopped
1 large pear, chopped
1 large banana, chopped
2 or 3 almonds, grated

Combine fruits; top with almonds. If desired, apples may be sliced and combined with raisins and topped with a syrup made of powdered almonds, milk and honey. Serves 1.

Thoughts: Serious dieters, of course, should check their food intake with their doctors.

Mae West's Detoxification Beauty Magic (Citrus Juice Drink)

For two or three days:
Take two lemons, four grapefruit and six oranges, squeeze the juices. Measure the squeezed juices and combine with equal amounts of bottled (or purified) water. Drink every 20 or 30 minutes during the day. Refrain from eating all other foods.

Variations: Drink one large glass of carrot juice prepared from organically grown carrots without other foods. Or spike with a jigger of other homogenized juices (prepared in a blender), such as celery, watercress, parsley or cucumber. Or drink fresh celery tonic.

Thoughts: Serious dieters, of course, should check their food intake with their doctors.

Sunday, August 6, 2017

Recipes by Oskar Werner: Cucumber Salad; Wiener Schnitzel



Oskar Werner's Cucumber Salad

2 large cucumbers
2 teaspoons salt
3 tablespoons vegetable oil
5 tablespoons cider vinegar
1/4 teaspoon freshly ground pepper
1 1/2 teaspoons minced fresh parsley (or dill or basil)

Peel, score cucumbers, cut in thin slices. Add salt. Place in glass bowl. Let stand 1 hour to draw off fluid. Squeeze and discard juice from salted sliced cucumbers. Combine with vegetable oil, vinegar, salt, pepper and chopped parsley.

Oskar Werner's Wiener Schnitzel

1 pound veal steak (cut from leg) cut 1/4-inch thick
1 egg
A few drops water (or milk)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup fine bread crumbs
3 tablespoons sweet butter (or half butter, half bacon grease)
Cooked beets
Sliced lemon
4 anchovy fillets
8 capers

Pound meat with wooden mallet to flatten. Beat egg with water (or milk). Season meat well, dip steaks into the bread crumbs. Heat butter in heavy skillet; brown meat quickly on both sides. Remove steaks to heated platter. Garnish with sliced small beets, slice of lemon over which cross two anchovy fillets and sprinkle with capers. Serve with mixed cooked vegetables (Brussels sprouts, asparagus tips or green beans) and boiled (or mashed) potatoes. Serves 4.

Thoughts: For California touches, Oskar used paprika, a dash of nutmeg and white pepper, to season the meat. Add grated Parmesan or Swiss cheese to bread crumbs. Deglaze pan using white wine flavored with chopped fresh basil, rosemary or tarragon mixed with sour cream. 

Saturday, August 5, 2017

Recipes by Lawrence Welk: Chicken and Dumplings; Lake Tahoe Meatloaf; Mocha Surprise Pudding Cake



Lawrence Welk's Chicken and Dumplings

Chicken:
2 (4 pound) fryers
2 stalks celery, diced
1/2 cup butter
1 ounce sherry wine
Accent flavoring, to taste
Salt, to taste
1 carrot, diced
1 medium onion, chopped
1 cup flour
1/2 lemon, juiced
Yellow food coloring
Chicken bouillon cubes (optional)

Dumplings:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup milk
2 teaspoons baking powder
3 tablespoons shortening
2 tablespoons fresh green peas

Chicken: Split fryers all the way up to the backbone. Remove backbone from chickens. Cut through the center of breasts, leaving two full halves per chicken. Place the chicken in a large pot, cover with water and bring to a boil. Simmer gently until chicken is tender. Remove from pot and set aside. Add chicken backbones to broth. Add vegetables and simmer about 30 minutes. (For extra flavoring, add chicken bouillon cubes, if desired.)

When done, remove from heat and strain. Save strained stock.

In a small saucepan, melt butter, then beat in flour. Add to strained stock. Cook stock gently for five minutes, then add sherry, juice from lemon, pinch of Accent, touch of yellow food coloring, and salt to taste. While stock is cooking, remove skin from cooked chicken and de-bone, if desired.

Dumplings: Put the flour, baking powder and salt in a mixing bowl. Cut in the shortening and mix until mixture looks like cornmeal. Stir in milk. Put about 1/2 inch of water in pan with a wire rack that stands two or three inches above the water line. Cover rack with lightly oiled wax paper, oiled side up. When water is boiling, gently drop dumpling mixture from a tablespoon, leaving room between dumplings for expansion. Steam 8 minutes uncovered, then cover and steam about 7 more minutes. Place chicken in casserole dish and lay dumplings on top. Cover with stock. Sprinkle a few fresh-cooked green peas on top for color. Serves 4.

Lawrence Welk's Lake Tahoe Meatloaf

For the meatloaf:

2 1/4 pounds ground beef
4 or 5 slices bread, soaked in milk (squeeze out some milk)
1 bunch fresh parsley, chopped
2 onions, minced
4 hard-boiled eggs, chopped
3 fresh eggs
1/4 cup Parmesan cheese
Salt and pepper to taste
1 clove minced garlic

For the sauce:

1 (15-ounce) can chopped tomatoes
Salt and pepper to taste
1 teaspoon sugar

Mix meatloaf ingredients well. Shape into a loaf and place in a 13 x 9-inch pan and add 3/4 cup water to pan. Bake at 400 degrees F. for 30 minutes. While the meatloaf bakes make the sauce. Cook down tomatoes with the salt, pepper and sugar for 10-15 minutes. Spread over the top of meatloaf. Bake 40 minutes more. Serves 4.

Lawrence Welk's Mocha Surprise Pudding Cake

1 square baking chocolate
2 tablespoons butter
1/2 cup milk
1 tablespoon vanilla
3/4 cup sugar
1 cup flour
2 tablespoons baking powder
1/2 cup brown sugar
1/2 cup white sugar
4 tablespoons (unsweetened) cocoa
3/4 cup cold coffee

Melt one square baking chocolate and two tablespoons butter. Add one-half cup milk, one tablespoon vanilla. Sift together and mix in: Three-fourths cup sugar, one cup flour. two tablespoons baking powder. Pour into (six cup) baking pan, greased. Mix and sprinkle with a topping made of one-half cup each brown sugar and white sugar, four tablespoons (unsweetened) cocoa. Pour cold coffee over all (about three-fourths cup). Bake in 350 degrees F. oven 15 to 20 minutes. Best served while still warm.

Friday, August 4, 2017

Andrew Lloyd Webber's Veal Stew



Andrew Lloyd Webber's Veal Stew

3 lbs. veal shoulder, cut into 1 1/2-inch cubes
Sweet butter
Olive oil
1 yellow onion, peeled and chopped
3 large carrots, peeled and sliced
2 tbsps. flour (less if desired)
2 cups dry white Bordeaux
About 1 cup chicken stock (canned or use water)
Bouquet garni tied in cheesecloth bag (Pinch of thyme, 4 sprigs of parsley 1 small bay leaf)
12 mushroom caps (browned in small amount of butter, salt, freshly ground pepper to taste)
1 tsp. fresh lemon juice (or twist of lemon)

Brown veal cubes in sweet butter and olive oil in bottom of heavy skillet (or Dutch oven). Add onion and carrot, cook gently until vegetables are transparent. Add flour, scattering it over veal and vegetables. Stir sauce a few minutes longer. Add wine, chicken stock (or water), just enough to cover ingredients. Add bouquet garni and bring to a boil. Cover and simmer about 1 hour. Add mushroom caps and onions. Continue cooking until meat and vegetables are tender. Add salt and pepper to taste, then add lemon juice. Serve very hot over hot cooked rice. Great with all-green salad dressed with lemon-white wine-olive oil dressing. Serve with your favorite wine!

Thoughts: Andrew's stew works well with the addition of garden peas and small new potatoes. The stew is hearty but delicate in flavor.

Thursday, August 3, 2017

Recipes by Dennis Weaver: Meal-in-One Salad; Vegetarian Top-of-the-Stove Special



Dennis Weaver's Meal-in-One Salad

For the Dressing:

3 tbsps. vegetable oil (soy, corn or olive oil)
1 tbsp. vinegar (tarragon or cider) or lemon juice
1/2 tsp. salt
Pinch freshly grand black pepper
"Spiked" herbs (available at http://spike-it-up.com) to taste (or favorite herbs: parsley, chives, tarragon, dill, basil, etc.)

For the Salad Bowl:

Choice of mixed greens: Iceberg lettuce, Bibb, romaine, spinach or Swiss chard
Watercress
1 clove cut garlic
Grated carrot
Sunflower (or pumpkin) seeds
Toasted almonds, slivered
Green bell pepper, cut in rings
Thin slices red onion
Raw Jerusalem artichokes
Ripe tomatoes, cut in chunks
Avocado peeled, cut in large pieces (squeeze lightly with lemon to prevent discoloration)
Assorted cheeses, cut in slivers or large dice (Cheddar, American Swiss or Jack)
Minced fresh parsley (for garnish)

1. Wash greens, drain well; dry thoroughly before refrigerating in sealed plastic bags.

2. Rub salad bowl lightly with garlic, discard. Assemble greens in bowl; toss lightly with grated carrots, seeds and almond slivers. Add all remaining ingredients except avocado, cheese and parsley.

3. Add vegetable oil, toss lightly. Add vinegar (or lemon juice), salt and pepper to taste and "spiked" herbs (available at http://spike-it-up.com) (or minced fresh herbs). Toss lightly. Garnish with avocado, cheese and parsley. Serve at once.

Thoughts: For flavorful variation, flavor dressing using mustard (dry or prepared), curry powder or paprika.

Note: "Spiked herbs" = Spike Magic! Seasonings = http://spike-it-up.com

Dennis Weaver's Vegetarian Top-of-the-Stove Special

1/3 cup butter
2 ribs of celery including leaves, chopped
2/3 cup sliced scallions (white part only) or (medium-sized onion, chopped)
1 large green pepper, cut in large dice
1 tsp. "spiked" herbs (available at http://spike-it-up.com) or your favorite herbs (parsley flakes, fines herbes, thyme, oregano, etc.)
Salt and freshly ground pepper to taste
2 cups aged Cheddar cheese, cut in large dice
4 cups cooked unpolished brown (or wild) rice
2 large peeled tomatoes, cut in eighths
About 2 tbsps. water

1. Melt butter in large cook-and-skillet (or Dutch oven); add celery, scallions (or onion), green pepper and seasonings. Toss with fork over low heat about 1 minute.

2. Add cheese and rice; mix well. Arrange tomatoes on top, add water, cover tightly. Cook over low heat only until cheese is partially melted and vegetables are crips and retain their color. Serve at once. Serves 4-5.

Thoughts: Polished brown rice has more body and flavor and is better for you. Dennis serves the skillet right at the table along with unleavened Armenian bread called Ak-Mak (http://www.akmakbakeries.com) and homemade organic applesauce (made with organically grown apples and slightly sweetened with raw brown sugar).

Note: "Spiked herbs" = Spike Magic! Seasonings = http://spike-it-up.com

Wednesday, August 2, 2017

Patrick Wayne's Banana Nut Bread



Patrick Wayne's Banana Nut Bread

1/3 cup shortening
1 cup sugar
1 egg
1 cup mashed banana
1 cup sourdough starter (recipe below)
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup walnuts, chopped

In mixing bowl, cream together shortening and sugar. Add egg and mix until well blended. Stir in banana and sourdough starter (recipe below).

Sift flour, measure, and sift together with salt, baking powder and baking soda. Add flour mixture and walnuts to shortening mixture; stir until blended. Pour into greased 9-inch by 5-inch loaf pan.

Bake at 350 degrees F. 1 hour 5 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool well on wire rack before slicing.

Sourdough starter:

1 package (1/4 ounce) dry yeast
2 cups flour
1 1/2 cups warm water

In bowl, mix yeast together with flour and warm water. Stir. Allow mixture to rise in warm place 3 days. Starter will be bubbly and will smell yeasty mixed With a touch of alcohol. Refrigerate, covered, between uses. Makes 2 cups starter.

Notes: Starter improves in flavor, especially after two weeks. To replenish, add 1 cup flour and 3/4 cup water to starter. Set container in warm place 1 or 2 days. By then, starter will be back to full potency and ready to use again.

Even refrigerated, starter continues to grow and, after 1 or 2 days, begins to age. Overaged starter is characterized by mold, an absence of bubbles and sometimes an unpleasant odor. Do not discard it.
Revitalize it by sweetening it:

Discard all but 1 tablespoon of starter, making certain reserved portion is free from mold. Wash starter dough container carefully. Add 2 cups flour and 1 1/2 cups water. Proceed as if preparing new starter but do not add additional yeast. Since newly replenished starter is very active and doubles in bulk if left in a warm place, use a 1-quart container in initial preparation.

Tuesday, August 1, 2017

John Wayne's Favorite Casserole


John Wayne's Favorite Casserole

2 (4 oz.) cans green chilies, drained
1 lb. Monterey Jack cheese, grated
1 lb. cheddar cheese, grated
4 egg whites
4 egg yolks
2/3 cup evaporated milk
1 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium tomatoes, sliced

Combine chilies with cheese in a large bowl and turn into a well-buttered shallow 2-quart casserole dish. Beat the egg whites until peaks form. Mix egg yolks, milk, flour, salt, and pepper in a small bowl. Fold egg yolk mixture into the egg whites. Pour over the cheese and chili mixture. Comb through with a knife and fork gently until combined. Bake for 30 minutes. Arrange tomatoes on top, and bake another 30 minutes. Garnish with extra chilies, if desired. Let sit 15 minutes before serving.

Monday, July 31, 2017

Martha Washington's Crab Soup


Martha Washington's Crab Soup

1/2 pound fresh crab meat (or 1 cup canned or frozen)
1 tablespoon butter
1 1/2 tablespoons flour
3 hard boiled eggs, mashed
Grated zest of 1 lemon
4 cups milk
1/2 cup heavy cream
1/2 cup sherry
Dash Worcestershire

Boil crabs in salted water to get meat (if using fresh). In a large saucepan, combine butter, flour, eggs, lemon zest, salt and pepper. Boil on low heat and pour milk in slowly. Add crab meat to milk mixture and gently cook for 5 minutes. Add cream and remove from heat before it reaches a full boil. Add sherry and Worcestershire. Serve.

Sunday, July 30, 2017

Recipes by Dionne Warwick: Chicken and Noodles in the Pot; Meatloaf



Dionne Warwick's Chicken and Noodles in the Pot

For the noodles:

3 eggs
1 tsp. salt
About 2 1/2 cups all-purpose flour
A little water to mix dough (2-3 tbsps.)

Beat eggs until light. Stir in salt and flour. Beat with spoon until smooth. Work in water, enough to make soft dough. Turn out on lightly floured board. Knead well and roll out to about 1/16-inch thickness. Cut into strips about 1-inch wide. Let dry about 1 hour before using. Set aside until ready to use.

For the chicken:

1 cleaned tender stewing hen, weighing 4-5 lbs., cut into 8 pieces
1 1/2 tsps. salt
1/8 tsp. freshly ground black pepper
1 rib of celery
1 small piece of yellow onion
Water to cover
3-4 tbsps. butter

Wash chicken pieces and pat dry. Put in large stock pot with salt, pepper, celery, onion and water to cover. Bring to simmer. Cover and simmer slowly about 2 hours (or until chicken is tender). Skim from time to time to remove scum that forms. Taste to correct seasonings. Add noodles, cook 20 minutes (or until noodles are barely tender). Add butter to flavor noodles. Spoon noodles, chicken pieces and stock into large soup plates. Makes a very filling main course accompanied by tossed green salad. Serves 8.

Dionne Warwick's Meatloaf

1 1/2 lbs. lean ground beef
1 small minced onion
1 egg
Salt and freshly ground pepper to taste
Good pinch of MSG
1 can (small size) tomato paste
About 1/4 cup water

Mix all ingredients together forming soft meatloaf. Mold with hands and place on shallow baking dish lined with aluminum foil. Bake in preheated 300 degrees F. oven about 1 hour (or until meal is nice and brown). Serve with baked potatoes and wedges of boiled cabbage well-seasoned with butter, salt and pepper.

Thoughts: Dionne's meatloaf is simple, delicious in flavor and not fattening. It can be extended by the use of 1/3 cup seasoned Italian bread crumbs with a dash of Worcestershire sauce for added flavor. Make a gravy from tomato paste and water to form nice coating; pour over loaf (use a little water or milk to soften ingredients during mixing). Serves 3-4.

Saturday, July 29, 2017

Recipes by Jack Warner: Boiled Corned Beef Brisket; Broiled Salmon



Jack Warner's Boiled Corned Beef Brisket

5 lbs. corned beef brisket
Cold water
1 tbsp. pickling spices
1 bay leaf
6 peppercorns
1 clove garlic, sliced
6 large potatoes, peeled, cut in pieces
6 small onions, peeled
6 large carrots, scraped
2 stalks of celery, chopped
1 medium head of cabbage, cut in wedges
Horseradish sauce

Wipe corned beef with damp cloth; tie into shape, place in large stock pot. Cover with cold water. Add pickling spices, bay leaf, peppercorns and garlic. Simmer slowly 3 hours (or until meat is tender). Keep skimming off scum that forms during cooking. Cool slightly, skim off excess fat and add potatoes, onions, carrots and celery; cook 20 minutes. Add cabbage wedges and cook until cabbage is tender. Cut beef in thin slices. Serve with vegetables arranged on platter with beef. Accompany with horseradish sauce. Serves 6-8.

Jack Warner's Broiled Salmon

Salmon steak, cut 1-inch thick
3 tbsps. sweet butter
1 lemon
1 cup cooked fresh peas
1 cup cooked baby carrots
1 cup cooked green beans. cut in julienne strips

Place salmon steak on broiler pan lined with aluminum foil. Melt 2 tbsps. butter and add juice of half a lemon. Brush salmon with lemon-butter. Broil fish on one side 8 minutes (or until fish begins to flake); turn, again brush with lemon-butter. Broil about 5 more minutes (or until it begins to flake). Arrange fish on serving platter with vegetable garniture of hot cooked peas, carrots and green beans. Melt remaining butter and add rest of lemon juice. Pour over fish and vegetables. Serves 1.

Friday, July 28, 2017

Eli Wallach's Broiled Swordfish Steaks



Eli Wallach's Broiled Swordfish Steaks

2 pounds swordfish, cut into 1-inch thick steaks
1 teaspoon salt
1/8 teaspoon paprika
1/16 teaspoon freshly ground pepper
3 tablespoons mayonnaise
Piece of cut lemon
Watercress (or parsley)

Wipe fish with damp cloth. Combine salt, paprika and pepper; rub lightly into both sides of fish. Place steaks on broiler rack that has been lined with aluminum foil. Thin mayonnaise with several squirts of lemon, spoon half the mixture over one side of fish.

Preheat broiler 10 minutes. Place fish two inches from heat and broil 3 minutes. Turn, spoon on remaining sauce, grill 4 minutes longer or until fish is brown. Serve on heated platter with baked potatoes topped with chive-flavored sour cream and cooked green vegetable. Serves 4-6.

Thursday, July 27, 2017

Jean Wallace's Sotanghon



Jean Wallace's Sotanghon

3 1/2 pounds cleaned chicken, cut in 8 pieces
Cracked veal knuckle
About 7 1/2 cups water
1/2 medium yellow onion, chopped
1/4 teaspoon garlic powder
1 teaspoon salt
1 pound green shrimp, deveined (retain shells)
1 ounce dried oriental mushrooms (or Chinese bean threads)
1/4 pound rice noodles
3 1/2 tablespoons toyo (good Chinese or Japanese soy sauce)
1/2 teaspoon patis malabon (clear anchovy sauce)
Minced American (or Chinese) parsley

Place chicken and knuckle bone in large stock pot. Cover with water (about 6 cups), add onion, garlic powder and salt. Simmer uncovered about 1 1/2 hours until chicken is tender and stock is reduced about one-third. Skim off scum and fat during cooking.

Prepare remaining ingredients as follows: Cut shrimp in bite-size pieces. Cover shells with water (about 1 1/2 cups) in saucepan, simmer 10 minutes, strain off liquid, add to stock pot. Soak mushrooms in warm water to cover 15 minutes; drain, shred. Soak noodles in warm water 20 minutes, drain, cut in 2-inch lengths with scissors.

Add shrimp, mushrooms, noodles, toyo and patis malabon to stock. Cover, simmer about 20 minutes. Cool and refrigerate overnight. To serve, reheat, add more liquid as needed, and garnish with minced American or Chinese parsley). Serve with side dishes cooked rice. Serves 4-6.

Thoughts: Filipino food items are available in Oriental food shops. Rice noodles, known as mai fen in Chinese, are sometimes called rice sticks. Fun-Si (Chinese bean threads) are called by many names: silver, cellophane or glass noodles. Patis malabon, imported from the Philippines, is very salty and should be used sparingly.

Wednesday, July 26, 2017

Jimmie Walker's Barbecued Spare Ribs



Jimmie Walker's Barbecued Spare Ribs

2 racks pork spare ribs, weighing about 4 lbs.
3 cans (8 ozs. each) tomato sauce
1/3 cup dark brown sugar
3 tbsps. chopped onion
1 clove garlic, mashed
Juice of 2 lemons
1/3 cup corn oil
1/2 tsp. ground white pepper
2 tbsps. aromatic bitters

Have butcher crack spare ribs so they can be easily cut after cooking. Wash spare ribs; pat dry. Trim off and discard any extra fat. Combine remaining ingredients in saucepan; simmer slowly for 10 minutes, stirring occasionally.

Brush ribs with sauce; place ribs high over gray coals (8 to 10 inches). Broil, turning occasionally. Brush with sauce. Cook 50 minutes or until brown and crisp.

Or, bake in shallow pan in preheated 350 degrees F. oven about 45 minutes. If oven-baked, divide sauce, lather spare ribs well when they begin to bake. Keep brushing on remaining sauce until all the sauce is used up. Serves 6.

Thoughts: Walker's ribs are delicious indoors or outdoors. Serve with a tossed green salad and your favorite libation.

Tuesday, July 25, 2017

Recipes by Maria von Trapp: Austrian Goulash; Gugelhupf



Maria von Trapp's Austrian Goulash

3 lbs. boneless stewing beef (top round), cut in 1 1/2-inch cubes
4 tbsps. lard (or shortening)
3 large yellow onions, peeled and chopped
2 small cloves garlic, crushed
2 tbsps. sweet paprika
1 1/2 tsps. caraway seed
2 tbsps. tomato paste
About 2 cups water (or beef broth)
2 tsps. salt
Freshly ground black pepper to taste
1 tbsp. flour
Fresh minced parsley

Trim any fat from beef cubes, discard. Brown meat in hot fat in large skillet or Dutch oven; remove meat, set aside. Add onion and garlic to drippings, cook a few minutes over low fire. Add paprika and caraway seed, stir to blend. Add tomato paste, water (or beef broth), salt and pepper. Return meat to pan. Cover and cook over low heat, stirring often, for about 1 1/2 hours, or until meat is tender. Remove cover. Cook down slightly to reduce sauce (or add flour mixed in a little cooled stock). Cook over low heat a few minutes until thick and smooth. Taste to correct seasonings. Serve with dumplings or hot boiled potatoes. Garnish with parsley. Serves 8-10.

Thoughts: For a nice touch, add 1 1/2 tsps. grated lemon rind to goulash along with paprika and caraway seed.

Maria von Trapp's Gugelhupf

1 1/4 sticks sweet butter, softened
1 cup plus 2 tbsps. finely granulated sugar
3 large eggs, separated
1 tsp. finely grated lemon rind
1/3 cup blanched whole almonds
1/3 cup seedless raisins
Scant 2 cups sifted all-purpose flour
1 1/2 tsps. baking powder
Scant 2/3 cup milk

Cream together butter and sugar until smooth. Beat egg yolks until thick and lemon-colored; beat into creamed mixture, along with lemon rind, almonds and raisins. Sift together flour and baking powder; divide in half. Add half the flour mixture to the creamed mixture alternately with the milk, then add remaining flour mixture. Blend well. Beat egg whites until stiff, fold into flour-butter mixture. Pour batter into well-greased gugelhupf pan or ring mold. Bake in preheated 350 degrees F. oven 1 hour or until cake tester inserted in center comes out clean. Delicious for coffee break or dessert. Makes 1 loaf.

Thoughts: Maria's prize coffee cake is styled after the original recipe made for Emperor Franz Joseph. Gugelhupf is traditionally made with baking powder in Austria, with yeast in other German-speaking countries of Europe. In Austria, the gugelhupf is found in several versions: marbelized by the addition of chocolate and cake-like with the addition of candied fruits for holiday feasting. The addition of rum gives the cake a moist, well-flavored texture.

Monday, July 24, 2017

Veruschka von Lehndorff's Vegetable-Meat Fantasia



Veruschka von Lehndorff's Vegetable-Meat Fantasia

3 carrots
2 stalks celery
6 pieces water chestnuts
1 pound bag spinach (or 10 1/2 ounce pkg. Chinese pea pods)
8 Italian plum tomatoes (or 1/2 cup canned Italian-style tomatoes)
2 pounds lean ground sirloin
1/2 green pepper, diced
1 small yellow onion, chopped
1 tablespoon vegetable oil
2 cubes beet broth
1/4 cup hot water
1 tablespoon Worcestershire sauce
1/2 teaspoon oregano
1/2 teaspoon basil
Salt and freshly ground black pepper to taste
Minced parsley

Wash and clean vegetables thoroughly. Chop carrots, celery, water chestnuts and tomatoes into bite-size pieces. Rinse spinach very well, discard any bruised leaves. Brown meat, onion and green pepper in vegetable oil. Dissolve beef cubes in hot water and add to meat mixture. Add Worcestershire sauce, oregano, basil, salt and pepper. Add carrots, celery and water chestnuts, with enough water to barely cover vegetables. Cover, cook until vegetables start to tenderize. Add remaining vegetables, cook only a few minutes. Serve at once over hot cooked rice. Garnish with minced fresh parsley. Serves 4.

Sunday, July 23, 2017

Recipes by Nina van Pallandt: Mushroom-Seafood Salad; Nina's Pears



Nina van Pallandt's Mushroom-Seafood Salad

1 pound fresh mushrooms (or 2 cans, 6 to 8 ozs. each) sliced mushrooms
1 pound cooked, peeled and deveined shrimp, halved
2 cups cooked corn kernels
2 cups cooked elbow macaroni
2 cups sliced raw cauliflowerettes
1 cup diced celery
1/2 cup pine nuts
4 hard-cooked eggs, chopped
6 tbsps. lemon juice
1/4 cup catsup
1/4 cup mayonnaise
2 tbsps. pickle relish
1/4 cup fresh dill (or parsley)
1 tbsp. salt
1/2 tsp. freshly ground black pepper
black pepper
1 cup heavy cream, whipped

Rinse, pat dry and slice fresh mushrooms (or drained canned mushrooms); place in a large bowl. Add shrimp, corn, macaroni, cauliflowerettes, celery, pine nuts and eggs; toss lightly. In a medium bowl, mix lemon juice, catsup, mayonnaise, pickle relish, dill (or parsley), salt and black pepper. Fold in heavy cream. Add to mushroom mixture and mix well. Cover and chill until ready to serve. Serves 8-10.

Nina van Pallandt's Pears

6 California Bartlett pears
Lemon juice
3 cups water
1/2 cup sugar
1/4 vanilla bean, minced
1/2 cinnamon stick
1 tsp. anise seed (or 1/4 cup anisette liqueur)
1/2 cup honey
2 tbsps. lemon juice
2 tbsps. pear brandy (or other brandy)
1 cup almond macaroons (or cake crumbs)
6 two-inch rounds of pound cake, sliced 1/2-inch thick
8 egg whites
1 cup sugar

Core and peel pears; brush with lemon juice. Simmer water, 1/2 cup sugar, vanilla, cinnamon and anise seed together 15 minutes. (If using anisette liqueur, add later with brandy.) Add honey and 2 tbsps. lemon juice; stand pears upright in pan. Cover and simmer 20-30 minutes or until just tender, depending upon ripeness of pears. Add brandy and anisette, if used. Cool pears in liquid. Remove pears, dry well. Coat with crumbs. Stand on cake rounds on baking sheet.

Whip egg whites until foamy. Gradually add 1 cup sugar; whip until stiff peaks form. Spread meringue (or pipe with pastry bag with star tube) over pears and cake. Bake in preheated 450 degrees F. oven until lightly browned, or use broiler, watching carefully to avoid burning. If desired for stems, insert strip of candied peel or gum drop on top of each pear. Serves 6.

Saturday, July 22, 2017

Recipes by Dick Van Dyke: Hot Dogs au Vin; Macaroni-Hot Dog Salad



Dick Van Dyke's Hot Dogs au Vin

8 frankfurters
2 tbsps. butter (or margarine)
3 tbsps. chives, chopped
1 clove garlic, minced
3 cups burgundy wine
1 (5 oz.) can button mushrooms, drained
2 cups brown gravy (left over or canned)
1 - 10 1/2 oz. can tiny white potatoes, drained

1. Saute the hot dogs, cut crosswise into thirds, in butter. When the hot dogs are brown, remove from the skillet and set aside. Add the chives and garlic to the skillet and saute. Slowly add the wine.

2. Allow to simmer for 10 mins. Add the onions, mushrooms, and brown gravy. When it begins to simmer again, add the potatoes and browned hot dogs. Serve hot. Serves 4.

Dick Van Dyke's Macaroni-Hot Dog Salad

10 hot dogs, cooked, cut in 1/8 inch rounds
2 cups cooked macaroni, chilled
3 tbsps. sweet pickle relish
1 1/2 tbsps. minced white onion
1/3 cup chopped celery
3 tbsps. mayonnaise
1/4 tsp. prepared mustard
Salt and freshly ground pepper to taste

Combine hot dog rounds with macaroni, sweet pickle relish, onion, celery, mayonnaise, and mustard. Season to taste, mix well. Chill several hrs. before serving. Serve with corn (cooked over the grill, or wrapped in foil and oven-baked). Serves 4-6. 

Friday, July 21, 2017

Recipes by Trish Van Devere: All-Day-Chili-in-the-Pot; Guacamole; Vichyssoise



Trish Van Devere's All-Day-Chili-in-the-Pot

3 cups dry kidney (or pinto) beans
3 tbsps. fine grade olive oil
3 large white onions, peeled, chopped
2 large cloves garlic, pressed
3 lbs. lean ground beef
1 tsp. salt
1/8 tsp. cayenne pepper (more if desired)
3 Spanish chili pepper pods (or 3 tbsps. fresh chili powder)
3 cups chopped fresh tomatoes
1 cup undiluted canned beef stock
1 tsp. cumin seed

Wash, pick over beans, cover with cold water in a vast pot, bring to a boil. Remove from heat, let stand 1 hour. Add water to cover, bring to boil again; lower heat, simmer slowly. Stir from time to time. Meanwhile saute onion in olive oil with pressed garlic until onion is golden in large Dutch oven (or stock pot). Remove onion from Dutch oven with slotted spoon. Add meat to pan drippings, cook slowly over low heat, stirring with spoon until meat is crumbly and light. Add meat and pan drippings to large cooking pot with beans. Add remaining ingredients including sauteed onions. Cook over very low heat stirring with wooden spoon to blend and mix well. Keep on low simmer, stirring often to prevent burning. Add more liquid (beef stock) to keep beans covered. Continue cooking until beans are tender, but not mushy. Just before serving, taste to correct seasonings. Serve in bowls garnished with minced raw white sweet onion, shredded lettuce and-or grated aged sharp cheddar cheese. If desired, chili can be served over hot cooked rice. Serves 10-12.

Trish Van Devere's Guacamole

2 ripe California avocados, mashed (or pureed)
1/4 cup dairy sour cream
2 tablespoons minced onion
2 tablespoons lemon juice
1 1/2 teaspoons salt
1/2 teaspoon chili powder (or cayenne)
1 small clove garlic, crushed
1 large tomato, peeled and chopped
2 pkgs. frozen cocktail tacos (12 tacos in a package)

Blend together avocados, sour cream, onion, lemon juice, salt, chili powder (or cayenne), garlic and tomato.  Cover and refrigerate until serving time.  Makes about 2 cups. Place cocktail tacos on baking sheet. Bake in preheated 350 degrees F. oven 15 minutes (or until crisp). Garnish with cherry tomatoes speared with cocktail picks.

Trish Van Devere's Vichyssoise

6 large potatoes, peeled, thinly sliced
2 large leeks, sliced
1 large bunch of watercress
5 cups chicken stock (homemade or undiluted canned)
1 small ham bone
Salt and white pepper to taste
2 cups heavy cream
Watercress (or chives) to garnish

Cook sliced potatoes, leeks, watercress and ham bone in chicken stock until vegetables are tender. Remove bone, put through a blender (or puree through a fine sieve). Season with salt and white pepper to taste. Chill thoroughly before serving. Add cream before serving, mix well; pour into small glass dishes, bury in ice. Garnish with chopped watercress (or chives). Serves 6.

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.