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.


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

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.


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.


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.

Friday, June 9, 2017

Recipes by Ruth Carter Stapleton: Brunswick Stew; Taco Salad

Ruth Carter Stapleton's Brunswick Stew

10 lbs. pork, boiled and ground
7 lbs. chicken, boiled and ground
4 large cans tomatoes
3 cans kernel corn
2 bottles catsup
1 bottle Worcestershire sauce
1 cup sugar
1 cup vinegar
1 4-oz. jar prepared mustard
2 tbsps. Tabasco sauce
2 tbsps. black pepper
2 tbsps. salt
Juice of 6 lemons

Combine cooked, ground pork and chicken in large stock pot with remaining ingredients. Cook about 4 hours over low heat, stirring.

Serve at once or cool and pack in 1-pound plastic freezer containers and freeze. Thaw and reheat to serve. Delicious! Makes about 25 lbs., or enough for most den-gatherings.

Ruth Carter Stapleton's Taco Salad

3 lbs. lean ground beef
2 onions, peeled and chopped
2 tbsps. salad oil
Salt, pepper to taste
3 pkgs. (1 1/4 oz. each) taco mix
3 cans (8 oz. each) tomato sauce
Few drops of Tabasco sauce to taste
3 heads iceberg lettuce, torn into bite-size pieces or equivalent amount of mixed greens: Boston, romaine and iceberg lettuce
3 or 4 ripe tomatoes, chopped
2 cups grated cheddar cheese
2 cans (3 1/4 ozs. each) ripe sliced olives
6 cups crushed tortilla chips
2 bell peppers, chopped
2 California avocados, sliced

Brown beef and onions in salad oil until meat is crumbly; drain and discard excess fat. Add salt and pepper to taste. taco mix, tomato sauce and Tabasco sauce to taste.

Simmer uncovered 15 to 20 minutes; stir occasionally. In a large salad bowl, toss lettuce, tomatoes, cheese, olives, chips and peppers.

Add hot beef-taco sauce; toss again. Place avocado slices atop salad. Serves 12.

Thoughts: Makes a delicious main course with hot bread and dry red wine. Serve warm or room temperature. If left in refrigerator, cover and sprinkle a few drops of lemon juice on avocado to prevent discoloration or cut avocado on top of salad just before serving.

Thursday, June 8, 2017

Recipes by Maureen Stapleton: Quick Spaghetti Fix-Up; Saltimbocca

Maureen Stapleton's Quick Spaghetti Fix-Up

1 tbsp. butter
2 tbsps. onion
2 tbsps. chopped green pepper
1 lb. lean ground round
1/2 tsp. basil
1/4 tsp. oregano
1 tsp. Worcestershire sauce
1 small clove garlic, pressed
Salt and pepper to taste
1/2 cup bottled marinara sauce
1 lb. 3 1/2-oz. can spaghetti
Grated Romano (or Parmesan) cheese

1. Melt butter in skillet. Saute onion and green pepper until limp. Add meat, cook over low heat stirring until meat starts to brown. Pour off and discard grease.

2. Add basil, oregano, Worcestershire, garlic, salt and pepper to taste. Mix well; add marinara sauce. Cook gently until sauce has thickened and reduced by one-third. Add spaghetti and cook until hot. Correct seasonings. Serve with grated Romano (or Parmesan) cheese with garlic bread and tossed green salad. Makes 2-3 servings.

Maureen Stapleton's Saltimbocca

1 1/2 lbs. veal scallops
Salt and freshly ground black pepper to taste
1 tsp. sage
1/2 lb. thinly sliced prosciutto (or boiled) ham
2 tbsps. olive oil
1 tbsp. butter
About 1/2 cup Marsala wine

1. Flatten veal by pounding, cut into 5-inch rectangles. Season each side with salt and pepper, sprinkle with sage. Top with a slice of prosciutto (or boiled) ham; fasten with a toothpick.

2. Heat olive oil in large skillet. Brown meat, veal side down. Turn to brown reverse side. Remove saltimbocca to heated serving platter. Pour off excess fat. Add butter to skillet, pour in wine. Cook over low heat until most of the wine evaporates. Spoon sauce over meat with rice. Serves 6-8.

Wednesday, June 7, 2017

Recipes by Jean Stapleton: Chili; Lobster Quiche

Jean Stapleton's Chili

1 pound fresh mushrooms or 2 cans (6 to 8 ozs. each) sliced mushrooms
6 tbsps. butter (or margarine)
1/4 cup instant minced onion
1/4 tsp. instant minced garlic
1/4 cup water
2 lbs. lean ground beef
1 can (2 1bs. 12 ozs.) tomatoes, broken up
1 can (1 1b. 4 ozs.) red kidney beans, drained
1 tbsp. chili powder
2 tsps. salt
1 tsp. ground cumin
2 cups cooked spaghetti, cut up

Clean and slice fresh mushrooms (or drain canned mushrooms). In a large skillet melt 3 tbsps. of the butter. Add mushrooms and saute 5 minutes. Set aside. Rehydrate onion and garlic in water for 10 minutes. In same skillet melt remaining 3 tbsps. butter. Add onion and garlic; saute for 2 minutes. Add ground beef one third at a time; cook and stir until brown, about 5 minutes. Add tomatoes, kidney beans, chili powder, salt and cumin; stir well. Bring to boiling point. Reduce heat, cover and simmer for 20 minutes. Add reserved mushrooms and spaghetti. Cover and simmer for a few minutes longer. Serve with corn chips and shredded cheddar cheese if desired. Serves 8.

Jean Stapleton's Lobster Quiche

1 package prepared pie crust mix
6 frozen South African rock lobster tails (each weighing 2 ounces)
Boiling salted water
1 cup (4 ounce) grated Swiss or Gruyere cheese
1 tablespoon minced white onion
1 tablespoon butter
4 eggs, well-beaten
2 cups half-and-half or light cream
1 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon ground nutmeg

Prepare pie crust according to package directions. Roll out on lightly floured board. Make large enough to line bottom and sides of an ungreased 9-inch pie pan. Press pastry lightly against pan sides, allowing about 1/2-inch overhand. Flute edge. Prick with fork. Partially bake in preheated 400 degrees F. oven about 8 minutes.

Drop frozen rock lobster tails into boiling, salted water. When water boils again, boil for 2 minutes. Drain in colander; drench immediately with cold water. Remove underside membrane with scissors or poultry shears and pull out meat in one piece. Slice meat crosswise. Reserve 6 halves sliced lengthwise for garnish. Place remaining meat in bottom of partially baked pie shell. Sprinkle cheese over meat.

Sauté onion in butter until golden; reserve.

Beat together eggs, half-and-half, salt, white pepper, nutmeg and cooked onion. Pour over lobster and cheese in pie shell. Bake in preheated 350 degree F oven for 40 to 45 minutes, or until a knife inserted in center comes out clean. Garnish with rock-lobster slices to form a star design. Serve warm or at room temperature.

Tuesday, June 6, 2017

Recipes by Barbara Stanwyck: Chicken Hash Somborn; Steak Tartare

Barbara Stanwyck's Chicken Hash Somborn

Eight ounces of diced breast of chicken, covered with four ounces whipping cream, two egg yolks, and seasoning. Serve in casserole, add salt and pepper to taste.

Barbara Stanwyck's Steak Tartare

1/2 to 3/4 pound filet mignon
2 tablespoons chopped green pepper
2 tablespoons chopped scallions (white part only)
1/4 teaspoon coarse salt
A few gratings coarsely ground pepper to taste
Egg yolk

Scrape the meat with sharp knife (or put through fine meat grinder). Add green pepper, scallions, salt and pepper.

Shape meat, according to platter, into round or oval 1-inch thick steak. Smooth the surface with a spoon and with the hands. Score the top crosswise and make an indentation in center of the meat.

Break egg carefully, discarding the white. Place the yolk in center of the steak, encircle it with an onion ring. Serve with thick slices of pumpernickel bread lightly spread with sweet butter. Serve as supper or luncheon dish. Serves one.

Thoughts: For a more complete repast, mix the tartar tableside. Place the steak in center of a platter, surround with little mounds of chopped scallions, green pepper, pickled beets, mustard or salted gherkins, and garnish with capers, anchovies or shredded horseradish root. Or prepare the beef as a sandwich by spreading the seasoned beef on a slice of dark rye. Garnish with caviar, shrimp or smoked salmon and sieved cooked egg yolk. Serve with good imported beer or ale or chilled aquavit.

Monday, June 5, 2017

Recipes by Robert Stack: Barbecued Steak with Marinade; Roast Leg of Lamb with Mustard Coating

Robert Stack's Barbecued Steak with Marinade

1 cup thinly sliced onion
3/4 cup thinly sliced carrot
1 tsp. finely chopped garlic
2 bay leaves, crumbled
2 tbsps. finely chopped parsley
1 tsp. thyme, crumbled
3 lbs. filet of steak, cut at least 2 inches thick
3 cups dry white wine
1/2 cup olive (or vegetable) oil
1 cup vinegar
1 tbsp. salt
1 tsp. freshly ground black pepper

1. Combine all ingredients except salt, pepper and steak. Mix well. Rub salt and pepper into both sides of the steak.

2. Place meat in a shallow glass dish. Pour marinade over beef until it is well moistened on all sides. The oil floating on the surface prevents the meat from discoloring and helps the marinade retain its flavor.

3. Cover and marinate at least 6 hours at room temperature (or 12-24 hours in the refrigerator), turning over every few hours.

(Recipe is from 1970. Marinating at room temperature is no longer recommended because of danger of bacterial contamination. Marinate in refrigerator only.)

4. When ready to cook, wipe the meat with a cloth. Preserve marinade for basting.

(Reusing marinade: Never reuse marinade used on raw meat or poultry unless you boil it first to destroy any harmful bacteria. If you plan to use some of the marinade as sauce for the cooked food, your best bet is to reserve a portion of the marinade before putting raw meat and poultry in it.)

Cook meat in Chinese oven using aromatic chips (orange or hickory) according to manufacturer's directions, (or on outdoor barbecue or place on broiler pan 3-4 inches from heat cooking 8-10 minutes on each side for rare steak, slightly longer for better done). Baste several times with marinade. (See above about danger of reusing marinade.) Serves 8-10.

Thoughts: To roast duck, buy a 5-pound Long Island duckling (or use wild mallard). Clean duck. Season cavity generously with salt, pepper and fill with 3 or 4 diced green apples. Close cavity with skewers or lacing. Marinate according to directions given above substituting red for white wine. To oven-roast, tie wings and legs in place; place breast-side up on rack in roasting pan. Cook in preheated 300 degrees F. oven allowing 25 minutes to the pound or until duck tests done (when leg bone moves easily in the socket). Baste duck frequently with marinade during cooking. Remove to heated platter, allow bird to firm up before carving. Remove cooked apples and discard.

Robert Stack's Roast Leg of Lamb with Mustard Coating

5-6 pound leg of lamb (bone-in)
1 clove garlic
Freshly ground black pepper
1/2 cup Dijon prepared mustard
2 tbsps. soy sauce
1 tsp. ground rosemary (or thyme)
1/4 tsp. ground ginger
2 tbsps. olive (or vegetable oil)

1. Wipe leg of lamb with damp cloth. Using a sharp knife, insert slivers of garlic into the roast at several points. Prepare sauce adding mustard to mixing bowl with soy sauce, rosemary (or thyme) and ginger. Add olive (or vegetable) oil by droplets blending until smooth and thick in appearance.

2. Spread sauce evenly over roast; let stand several hours (in refrigerator per modern instruction), basting several times.

To oven-roast: Cook in preheated 300 degrees F. oven allowing 30 minutes per pound or eliminate guesswork by using a thermometer. Insert thermometer into thickest part of the roast being certain it does not rest on bone or fat. Cook until temperature is 140 degrees to 150 degrees F. for rare; 170 degrees for medium; 180 degrees to 182 degrees for well done.

To cook on rotisserie: Have butcher bone, roll and tie roast. Run spit through center of roast. Spread with mustard coating as directed. Arrange spitted lamb on rotisserie above glowing coals, turning often and basting frequently. If using an electric rotisserie, cook according to manufacturer's directions. Start motor revolving, allowing 25-30 minutes per pound. Brush often with coating sauce if unit is not self-basting. Use short meat thermometer designed for rotisserie use, if desired.

3. When lamb is cooked, remove roast from oven (or rotisserie) to heated platter. Allow roast to sit a few minutes to firm up before carving. Garnish with cinnamon apple rings, orange shells filled with cranberry sauce, whole spiced fruit (pears, peaches or apricots), orange slices topped with guava jelly, peach halves filled with chutney or minted fruit (pineapple or apple rings simmered in a mint sugar syrup). Serves 8-10.

Sunday, June 4, 2017

Dusty Springfield's Banana Pudding

Dusty Springfield's Banana Pudding

1/2 cup flour
1 cup sugar
3 1/2 cups whole milk
2 egg yolks
1 tablespoon vanilla extract
1 box vanilla wafer cookies
6 or 7 bananas
2 1/2 cups heavy cream

Mix the flour, sugar and milk in a medium-size saucepan. Stir over low heat until the mixture thickens, then add the egg yolks. Cook for a minute more and then remove from heat. Add the vanilla extract and place a cover over the saucepan. Line a 2-quart dish with the cookies, add a layer of bananas and pour enough of the mixture from the saucepan to completely cover the bottom of the dish. Start again with the cookies, bananas, and mixture until all are used. Beat the heavy cream until thick. Pour over the top of the pudding. Refrigerate until ready to serve. Serves 8 or more.

Saturday, June 3, 2017

Sonny and Cher's Macaroni Beef Soup

Sonny and Cher's Macaroni Beef Soup

Shin bone cracked into 4 pieces
2 pounds oxtail bone with meat
4 quarts water
One 10 1/2-ounce can beef broth
1 1/2 teaspoons salt
1/16 teaspoon freshly ground pepper
3 pounds top sirloin, cut in large cubes
2 tablespoons olive oil
Handful chopped parsley
2 good pinches basil
1 bay leaf
1 pound can tomatoes
1/2 can tomato sauce
3 large carrots, peeled and diced
2 medium yellow onions, halved
1 clove garlic, minced
1 small zucchini squash, sliced
1 pound fresh spinach, washed and chopped
1 1/2 cups button mushrooms, sliced
Elbow macaroni
Freshly grated Parmesan (or Romano) cheese

Place bones in a large soup kettle with water, undiluted beef broth, salt and pepper. Bring to a boil, remove scum that forms on top of the water. Lower flame, add parsley, basil, bay leaf, tomatoes, and tomato sauce. Cover, simmer 1 hour skimming off the foam at frequent intervals.

Brown sirloin in hot skillet with olive oil. Add to soup kettle with carrots, onions and garlic. Cover, simmer 2 hours. Correct seasonings, add zucchini, cook 10 minutes. Add spinach and mushrooms, cook 5 minutes more or until spinach is barely cooked.

Cook macaroni according to package directions. Serve macaroni in individual soup dishes. Ladle soup generously over macaroni. Top with grated Parmesan (or Romano) cheese. Serves 8-10.

Thoughts: Vary the vegetables by using green snap beans, broccoli or cabbage. Sonny suggests, "Just be sure to cook the pasta separately so the macaroni is not overcooked and soggy." Cher suggests, "Make a salad of assorted greens tossed with your favorite dressing. Serve with chunks of crusty hot Italian bread. It makes a groovy meal.") 

Friday, June 2, 2017

Elke Sommer's Cheesecake

Elke Sommer's Cheesecake

For the dough:
1 1/2 cups flour
pinch salt
2 egg yolks
a little cold water
2 tsps. sugar
1 tsp. grated lemon rind
1/2 cup butter, softened

Combine flour, sugar, lemon rind and salt. Make well in center, add beaten egg yolks and butter. Work all the ingredients with hands until well blended. Add a little cold water to make a light dough. Wrap tightly in aluminum foil (or wax paper). Chill 1 hour.

Roll out half the dough to 1/8 inch thickness. Place over bottom of an oiled 9-inch springform cake pan. Trim off dough. Bake in preheated 375 degrees F. oven about 15 minutes (or until light golden in color). Cool, put crust in bottom of spring pan; roll out remaining dough. Make band to fit sides of pan, press firmly to bottom crust. Fill with cheese filling.

For the filling:
2 cups creamy cottage cheese (or pot cheese), well-drained
3 tbsps. flour
1 cup sugar
1 1/2 tsps. grated lemon rind
1/2 tsp. vanilla extract
4 eggs, separated
3 tbsps. lemon juice
pinch salt
1 cup heavy cream

Force cottage cheese through sieve; mix well with flour; beat until light and fluffy. Beat egg yolks until thick and lemon-colored, gradually add half the sugar and all the lemon juice and lemon rind, salt and vanilla extract. Mix with collage cheese; blend well. Beat cream until whipped. Beat egg whites in separate bowl until whites stand in peaks. Gradually add sugar. Fold whipped cream into white mixture; fold into cottage cheese.

Pour into dough-lined spring pan. Bake in preheated 550 degrees F. oven 10 minutes; reduce heat to 325 degrees F. and bake 50 minutes longer. Turn off oven and open door. Cool cake thoroughly before removing. Chill well before serving. Top with hulled cleaned strawberries. Top with dollops of sour cream (optional). Serves 8.

Thursday, June 1, 2017

Roger Smith's Lasagne with Meatballs

Roger Smith's Lasagne with Meatballs

For the meatballs:
1/2 pound lean ground beef
1/2 pound lean ground pork
1 egg, slightly beaten
2 tablespoons freshly grated Parmesan cheese
2 tablespoons minced fresh parsley
1 tablespoon olive oil
1 tablespoon butter
3 tablespoons bread crumbs
1 clove garlic, pressed
Salt and freshly ground black pepper to taste

Mix meat, Parmesan cheese, egg, bread crumbs, garlic, parsley and seasonings together. Form into one-inch meatballs; brown quickly in olive oil and butter. Shake pan to brown meatballs on all sides. Remove meatballs, drain on absorbent paper. Pour off excess fat.

For the sauce:
2 cans (8-ounces) tomato sauce
Equal amounts of water
1 medium yellow onion, chopped
1 large bay leaf
1/2 teaspoon dried oregano
1 small clove garlic, minced
1 teaspoon dried basil
Salt and freshly ground black pepper to taste

Saute onion and garlic in the oil-butter mixture in same pan until sauce is transparent. Add remaining ingredients; simmer 30 minutes (or until sauce is thick). Remove bay leaf, add meatballs, simmer 30 minutes longer (or until sauce has reduced in volume by one third and meatballs are cooked.)

For the remainder:
1/2 pound lasagne noodles
1/2 pound ricotta (or cottage) cheese
1 teaspoon minced fresh parsley
1/2 pound thinly sliced Mozzarella cheese
1/2 cup freshly grated Parmesan cheese
Boiling salted water
1/2 teaspoon dried oregano
Salt and freshly ground black pepper to taste
1/4 pound sweet Italian sausage, sliced (lightly browned in 1 teaspoon butter)

Cook lasagne in boiling salted water 8-10 minutes (or until half done). Drain carefully. Mix ricotta (or cottage) cheese with oregano, parsley and seasonings; set aside.

To assemble:

Line a well-buttered baking dish with a layer of lasagne; add a layer of Mozzarella cheese, Italian sausage and meatballs, seasoned cheese and a generous sprinkling of Parmesan cheese ending with tomato sauce. Repeat the layers until all the ingredients are used up, finishing with tomato sauce and Parmesan cheese. Cover with aluminum foil and pop into preheated 350 degree F. oven. Bake 45 minutes. Uncover and bake 10-15 minutes more. Serves 4-6.

Wednesday, May 31, 2017

Kate Smith's Rock Cornish Hens

Kate Smith's Rock Cornish Hens

2 two-pound Rock Cornish hens (thawed)
Monosodium glutamate (or salt)
Freshly ground pepper
Melted butter

Rub hens inside with seasonings. Truss and place breast-side up on rack in shallow roasting pan. Brush lavishly with melted butter. Roast uncovered about 1 1/4 hours in preheated oven (350 degrees). Baste frequently. To brown, turn up oven to 400 degrees during last 10 minutes. Split in half along backbone before serving. Serves 4.

1 1/3 cups day-old white bread (or crumbs)
1 1/3 cups devoid whole wheat bread
1 1/3 cups leftover cornbread
Giblets (liver, gizzard and heart)
1/2 cup finely chopped celery
1/4 cup minced onion
1/4 cup butter
2 1/2 tablespoons chopped parsley
1/4 teaspoon savory seasoning
3/4 teaspoon monosodium glutamate (or salt)
1/16 teaspoon pepper

Cut bread in small cubes. Toast in oven until delicately brown and mix with cornbread. Simmer giblets in water until tender. Drain, reserve broth and chop giblets. Saute celery and onion in butter until glazed. Add to crumbs with parsley, seasonings and giblets. Moisten slightly with giblet broth. Form into balls. Bake in buttered casserole during last 40 minutes with hens. Makes 4 cups.

Tuesday, May 30, 2017

Recipes by Alexis Smith: Corn Pudding; Squash Casserole

Alexis Smith's Corn Pudding

2 cups whole kernel corn, drained
1 can (4 oz.) green chili peppers, drained and cubed
1/4 lb. cheddar cheese, grated
1 cup milk
1/2 tsp. salt
3 eggs, beaten

Mix ingredients in the order given. Turn into a greased 1 1/2-qt. baking dish. Set in a shallow pan of hot water.

Bake in preheated 350 degrees F. oven about 1 hour or until set. Serve hot or cold. Great with barbecued spare ribs or steak. Serves 6.

Alexis Smith's Squash Casserole

6 large crookneck squash
1 onion, peeled and sliced
1 green pepper, diced
1/2 cup butter
1 cup bread or cracker crumbs
1 cup light cream
3 eggs, beaten
Salt, freshly ground pepper to taste
1/2 tsp. Italian seasoning or mixture of oregano, basil and marjoram
Pinch of sugar
1 tsp. baking powder
1 cup cheddar or American cheese, grated
Paprika for color

Wash and cut squash into chunks. Combine squash, onion and pepper; saute in butter until vegetables soften. Mash vegetables with fork. Combine all remaining ingredients except cheese and paprika. Combine squash and egg mixtures.

Pour into greased 1 1/2-quart casserole. Top with grated cheese. Sprinkle lightly with paprika. Bake in preheated 350 degrees F. oven for 45 minutes. Serve piping hot with roast turkey or ham. Serves 6.

Thoughts: If desired, run casserole under broiler to brown cheese topping.

Monday, May 29, 2017

Recipes by Millie Slavin: Fruit Yogurt Pie; Sweet and Sour Meatloaf

Millie Slavin's Fruit Yogurt Pie

1 1/2 cups crushed graham crackers or vanilla wafers
1/4 cup sugar
6 tbsps. melted butter
1 tsp. cinnamon
2 cups prepared fruit: blueberries, strawberries, raspberries, peaches
or bananas or same amount dry-pack frozen berries
2 containers fruit-flavored yogurt
1 1/2 pints heavy cream, whipped or one 9-ounce container whipped cream

Combine graham cracker crumbs, sugar, butter and cinnamon. Press mixture into bottom and sides of a 9-inch pie dish. Spread half the fruit on bottom of crust.

Combine yogurt and whipped cream; spread over fruit layer. Arrange remaining fruit over top of pie.

Chill at least 4 hours before serving. Serve very cold. Makes one 9-inch pie.

Thoughts: Miss Slavin says, "This is an easy dessert. It's especially delicious if you use yogurt flavored with the same fruit as the fresh or frozen fruit, like strawberry yogurt and fresh strawberries."

A mixture of strawberries and bananas also makes a delicious combination. Feel free to experiment.

Millie Slavin's Sweet and Sour Meatloaf

2 lbs. ground meat
Seasoned salt to taste
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 medium-sized onion, peeled, grated
1 cup matzo meal
3/4 tsp. salt
1/8 tsp. freshly ground pepper
1/2 cup water
2 eggs, beaten
Two 8-oz. cans tomato sauce
1/4 cup fresh lemon juice
1/2 cup brown sugar

Combine meat, seasoned salt, onion powder, garlic powder, onion, matzo meal, salt, pepper, water, eggs and 1/2 cup tomato sauce. Mix well. Line baking dish with aluminum foil.

Shape meatloaf in baking dish. Combine remaining tomato sauce, lemon juice and brown sugar; pour over meat. Bake uncovered in preheated 350 degrees F. oven for one hour, basting frequently.

Slice to serve. Lovely with baked potatoes and a fresh green vegetable. Serves 6-8.

Sunday, May 28, 2017

Recipes by Jean Simmons: Bubble and Squeak; Shepherd's Pie

Jean Simmons' Bubble and Squeak

4 small boiled, peeled potatoes
1 cooked cabbage (green sprouts or savoy)
1 small peeled, chopped onion
3 tbsps. bacon drippings (or bacon)
Salt and pepper to taste
Sliced leftover meat (beef, pork or lamb)
Pickled onions

1. Chop potatoes and cabbage (or cook chopped cabbage until barely tender in salted boiling water, drain well).

2. Heat bacon drippings (or butter) until hot in frying pan. Add onion, cook a few minutes before adding potato, cabbage, and salt and pepper to taste. Cook until cabbage is lightly brown. Serve at once with meat and pickled onions. Serves 2-3.

Thoughts: If desired, chop leftover meat and brown with vegetables or fry sliced meat until lightly brown in bacon drippings (or butter). For flavor accents, sprinkle lightly with a few drops of a sharp vinegar.

Jean Simmons' Shepherd's Pie

2 cups cubed cooked meat (beef or lamb)
1/2 onion, peeled and chopped
1/4 cup minced celery
1 tsp. bacon drippings (or butter)
1 cup leftover cooked vegetables (carrots, peas or beans)
1 cup gravy (or 2 bouillon cubes dissolved in 3/4 cup boiling water)
Salt and pepper to taste
1 cup well-seasoned mashed potatoes

1. Cut meat in small pieces; put into well-greased baking dish.

2. Saute onion and celery in bacon drippings (or butter) until vegetables are softened. Add mixture to baking dish with meat, leftover vegetables, gravy (or stock), season to taste, mix well.

3. Pile mashed potatoes on top. Place in preheated 425 degrees F. oven about 30 minutes or until potatoes are lightly browned. Serves 4.

Thoughts: If stock is runny, thicken slightly with flour before mixing with meat and vegetables. If desired, frozen vegetables can be substituted. Add flavor accents with herbs (dill, basil or thyme). 

Saturday, May 27, 2017

Recipes by Dinah Shore: Beef Brisket with Pureed Vegetable Gravy; Cheesecake Cookies; Chicken Soup Stew; Dinah's Potatoes; Red Snapper; Zucchini Stuffed Chicken

Dinah Shore's Beef Brisket with Pureed Vegetable Gravy

3 or 4 lbs. lean beef brisket
Salt and pepper to taste
About 3 tbsps. vegetable oil (or butter)
4 stalks celery, coarsely chopped
1/2 green pepper, coarsely chopped
3 carrots, peeled, coarsely chopped
3 tomatoes, peeled, seeded, coarsely chopped
1/2 cup dry red wine
1/2 cup beef broth

Season brisket generously with salt and pepper. Brown meat on both sides in vegetable oil (or butter) in a Dutch oven or heavy skillet. Add vegetables to form layer on bottom of pan, replace meat on top. Cover and bake in preheated 300 degrees F. oven about two hours, occasionally basting with juices from the meat. Uncover, add wine and beef broth. Continue baking uncovered until meat is tender. Remove meat to a platter. Skim excess fat from pan and discard. Strain vegetables and remaining pan juices, pressing through a sieve, or using a food mill to make the puree. Return this puree to pan and cook, stirring, until smooth and thick. Season to taste, and return meat to pan to reheat. Serve with kasha or potato pancakes, or with potatoes, cut in half, roasted and basted with meat-vegetables juices during the last hour of cooking. Serves 6-8.

Dinah Shore's Cheesecake Cookies

1/3 cup packed brown sugar
1/2 cup chopped walnuts
1 cup all-purpose flour
1/3 cup melted butter
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg
1 tablespoon lemon juice
2 tablespoons cream
1 teaspoon vanilla extract

Mix brown sugar, nuts and flour together. Stir in butter and mix with hands until crumbly. Remove 1 cup. Press remainder in an 8-inch square pan.

Bake at 350 degrees F. for 12 to 15 minutes.

Beat cream cheese with sugar until smooth. Beat in lemon juice, cream and vanilla extract. Pour into baked crust. Top with reserved crumbs.

Return to 350 degrees F. oven for 25 minutes. Cool thoroughly. Cut into 2-inch squares. Serves 6.

Dinah Shore's Chicken Soup Stew

2 qts. water
1 tbsp. salt
6 slices bacon, chopped (or 1/4 lb. salt pork, minced)
2 chickens, cut in serving-size pieces
2 carrots, peeled, sliced
2 onions, peeled, cut in half
1 pkg. frozen lima beans
1 pkg. frozen corn
1/4 tsp. cayenne
Freshly ground black pepper to taste
A few sprigs of fresh parsley
1 bunch celery, cleaned, chopped
2 or 3 potatoes, peeled, cut in cubes
1 can (16 ozs.) tomatoes
1 tsp. sugar
1/2 pt. heavy cream

Boil water with salt. Add bacon (or salt pork), chicken, carrot, onion, lima beans and corn. Add cayenne, pepper and parsley. Cover tightly, bring to a boil, then skim, if necessary. Reduce heat, cover again and cook slowly for about two hours. Stir gently but often. Parboil celery, set aside. Add potatoes, tomatoes and sugar to soup mixture. Continue cooking, covered, for 1 more hour. A few minutes before serving, gently pick off skin from the chicken where it can be done easily without tearing meat too much. Add celery and heavy cream. Bring mixture to a boil. Taste to correct seasonings. Pour into large heated soup tureen. Serve in soup bowls with crusty French bread. Serves 6-8.

Dinah Shore's Potatoes

2 lbs. sliced potatoes, skins on
2 cups whipping cream
2 tbsps. Dijon mustard
2 cloves chopped garlic
2 tbsps. butter
1/4 cup Parmesan cheese
salt and pepper to taste

Grease 13 x 9 inch baking dish. Lay sliced potatoes in dish, add salt and pepper. In saucepan, combine cream, mustard, garlic, and butter. Heat to boiling. Pour over potatoes. Cover dish with foil and bake at 350 degrees F. for approximately 1 hour. Uncover and sprinkle with Parmesan cheese and bake an additional 1/2 hour. They should be a bit brown and crispy.

Dinah Shore's Red Snapper

4 red snapper fillets
1/2 stick butter, melted
Salt and pepper to taste
Juice of 2 limes
Lime halves for garnish
1/2 bunch chopped fresh parsley for garnish

Brush red snapper fillets with melted butter and sprinkle with salt and pepper. Broil quickly on each side under a very hot broiler. Sprinkle generously with lime juice. Before serving, pour on a bit more melted butter. Garnish with lime halves and sprinkle with chopped parsley. Serves 4.

Dinah Shore's Zucchini Stuffed Chicken

8 to 10 chicken pieces (with skin on)
2 zucchini, washed and shredded
4 cups bread, shredded
2 eggs, beaten
2 tablespoons chicken seasonings (salt, pepper, garlic powder, onion powder)*
(* 2 tablespoons combined spices)
1 large onion
1 to 2 cup water

Wash and clean chicken.

Mix all stuffing ingredients except water. Add water, a little at a time, until mixture is soft but of a fairly firm consistency. Place 2 to 3 tablespoons of mixture under the skin of each chicken piece and place on baking tray. Bake at 375 degrees F for 40 to 50 minutes. Drain off fat and serve.

Friday, May 26, 2017

Recipes by Joanna Shimkus: Angel Food Cake; Shrimp Creole

Joanna Shimkus' Angel Food Cake

1 cup cake flour
1 3/4 cups sugar
1 1/2 cups egg whites (at room temperature)
1/4 tsp. salt
1 1/4 tsps. cream of tartar
1 1/2 tsps. vanilla extract

1. Sift flour once and measure; sift 1 cup of the sugar with flour three times; set aside.

2. Put egg whites, salt, cream of tartar, and vanilla extract in large mixing bowl. Beat until egg whites will stay in points but still look moist and shiny. Beat in remaining 3/4 cup of sugar, adding 2 tbsps. at a time, beating after each addition until mixture is stiff and glossy.

3. Sift about one-fourth of the flour-sugar mixture over the batter. Very gently fold in using a large spoon or rubber scraper with an up, over, and down motion, making 10-12 strokes.

4. Repeat until all of the flour-sugar mixture is gently folded in. Pour batter into ungreased 10-inch tubular pan. Bake in preheated 375 degrees F. oven for 35 minutes. Invert pan, let cake cool for about an hour in a place without any drafts.

Thoughts: Joanna's angelic fare works best when ingredients are all at room temperature and exact measurements are used. Serve alone or with slightly sweetened strawberries or red raspberries in season.

Joanna Shimkus' Shrimp Creole

1 large yellow onion, chopped
1 large green pepper, diced
1 clove garlic, pressed
2 large stalks celery, chopped
1/3 cup butter
One (1 lb. 3 oz.) can tomatoes
2 tsps. salt
Freshly ground pepper to taste
1 small bay leaf, crushed
Dash of Tabasco
1 tsp. paprika
1 1/2 lbs. raw fresh peeled, deveined shrimp
Handful minced fresh parsley

1. Saute onion, pepper, garlic and celery in butter until vegetables begin to soften. Stir frequently. Add tomatoes and all the remaining ingredients except the shrimp and parsley. Simmer 20-25 minutes over medium heat until mixture thickens and reduces one-third. Stir often.

2. Add shrimp and parsley. Cook 4-5 minutes (or until shrimp are barely cooked). Serve at once over mounds of fluffy cooked rice. Serve with crusty French bread and salad. Serves 6.

Thoughts: Joanna's favorite fish creation can be changed to please the palate: substitute fresh crab meat for shrimp (or use half crab meat, half shrimp); season the sauce by adding a pinch of thyme or a smidgen of grated lemon peel. Substitute fresh garden-ripe tomatoes for the canned variety. Add a hint of saffron to season the rice. To create Joanna's favorite salad, mix crisp greens--romaine, Boston lettuce--with endive, scallions, tomatoes, avocado, carrots, slivers of cheese and dress with an oil-and-vinegar dressing (available at health food stores).

Thursday, May 25, 2017

Recipes by Bobby Sherman: Artichokes with Hollandaise Sauce; Beef and Noodle Goulash

Bobby Sherman's Artichokes with Hollandaise Sauce

For the artichokes:

4 large artichokes
Boiling salted water
2 tbsps. lemon juice (or vinegar)

Choose smooth, dark green, tightly-closed artichokes. Wash thoroughly. Cut off stem close to leaves. If tops are very prickly, cut them with scissors (or sharp knife on a cutting board) about 1/2-inch from top. Cook artichokes in boiling salted water to which lemon juice (or vinegar) has been added. Cook about 25 minutes (or until tender; test by piercing with fork). Drain upside down. Cut out choke (thistle-like part it center). Serve upright, hot or cold, with Hollandaise sauce. Serves 4.

For the Hollandaise sauce:

3 egg yolks
2 tbsps. fresh lemon juice
1/4 tsp. salt
Dash of cayenne pepper
2/3 cup butter

Combine egg yolks, lemon juice, salt and cayenne in electric blender. Blend on high speed 3 seconds. Melt butter and cook over low heat until butter begins to bubble; very slowly add butter to egg mixture with blender on high speed. If necessary, keep sauce over warm water. Serve warm sauce with artichokes (hot or cold).

Bobby Sherman's Beef and Noodle Goulash

1 tbsp. salad oil
1 lb. ground chuck
1/2 cup chopped onion
1 tbsp. tomato paste
1 1/2 tsps. salt
1/2 tsp. leaf sage
1/8 tsp. freshly ground black pepper
1 can (6 ozs.) sliced mushrooms, undrained
1 cup dairy sour cream
8 ozs. medium egg noodles (about 4 cups)
3 qts. boiling salted water

Heat oil in large skillet. Cook onion and meat until meat is browned. Pour off excess fat. Add tomato paste, salt, sage, pepper and mushrooms. Set aside. Cook noodles uncovered in rapidly boiling salted water. Cook until tender, stirring occasionally. Drain in colander. Add sour cream to meat mixture. Heat just to serving temperature. Toss with noodles to serve. Serves 4.

Wednesday, May 24, 2017

Allan Sherman's Omelet

Allan Sherman's Omelet

6 eggs
2 teaspoons cold water
1 teaspoon salt
1/16 teaspoon white pepper
1/2 cup grated pimento processed cheese
1 small can tuna
2 teaspoons sweet butter
1 tablespoon minced yellow onion

Beat eggs with cold water. Add salt, white pepper, cheese and tuna (well drained and rinsed in hot water). Beat well but not too frothy. Melt butter in iron skillet until butter sizzles without browning. Add minced onion just before adding the egg mixture. Stir quickly with a fork, shake pan until eggs begin to set. Then stir more slowly for 1/2 minute. Leave a second. Fold over to edge of pan. Turn out on a heated platter. Garnish with chopped parsley. Serve with thick slices of cold tomatoes and Melba rounds. Serves 3.

Sherman's afterthoughts: Serve for lunch or dinner. And if you forget the "extras," it only adds up to about 330 calories per serving.

Tuesday, May 23, 2017

Recipes by Ann Sheridan: Italian Chicken; Mexican Chicken; Spaghetti Sauce

Ann Sheridan's Italian Chicken

Clean, disjoint, then roll a 3 lb. fowl in mixture of half a cup flour, one teaspoon salt, and l/8 teaspoon rosemary. Brown lightly in saucepan containing 1 1/2 tablespoons butter and 1 1/2 tablespoons olive oil, previously heated. When chicken is hot add 1 tablespoon minced onion, 1 clove minced garlic, 4 cups chopped tomatoes, 2 cups diced and pared Italian squash, 2 cups cubed potatoes.

Cook 20 minutes in covered saucepan, occasionally stirring. Turn into oiled casserole and add 1/2 cup peas. Heat through in moderate oven and serve garnished with watercress.

Ann Sheridan's Mexican Chicken

Two young chickens cut into serving pieces; 1 teaspoon salt; pepper; 6 tablespoons butter; 1 finely chopped onion; 2 finely chopped cloves of garlic; 3 tablespoons flour; flavoring of peppercorn.

Season chicken with salt and pepper. Saute in three tablespoons butter. Add one teaspoon salt, onion, garlic, peppercorn and boiling water to cover. Cook until chicken is tender. Remove to serving dish and thicken in pan with remaining butter and flour.

Ann Sheridan's Spaghetti Sauce

2 tablespoons butter
2 tablespoons olive oil
2 small onions, chopped
2 garlic cloves,minced
2 tablespoons parsley, minced
1 cup raw carrots, minced
1 cup celery, minced
1/2 lb. fresh mushrooms, sliced
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. pepper
1 cup raw, coarsely cut calf or chicken liver
3 tablespoons tomato sauce
2 cups canned tomatoes
2 cups water

Combine in saucepan the butter and olive oil. When bubbling, add onions and garlic. Cook one minute and add parsley, carrots, celery, mushrooms, cloves, cinnamon, salt, pepper, and chopped livers. Cook and stir five minutes. Add tomato sauce, tomatoes and water. Bring to boil and allow to simmer gently an hour or until thick. Serve with regular boiled spaghetti.

Monday, May 22, 2017

Cybill Shepherd's Cheese Souffle

Cybill Shepherd's Cheese Souffle

1/4 cup butter
1/2 cup flour
1 tsp. salt
White pepper to taste
1 1/2 cups finely grated cheese (Gruyere, Cheddar or American)
4 large eggs, separated
Dash of cayenne

Melt butter, blend in flour to form smooth paste. Gradually add milk, stirring, and cook over low heat until smooth and thick. Add salt, white pepper and cheese; stir until cheese is melted and well-blended. Set aside. Beat egg yolks until thick; gradually add hot cheese sauce and cayenne to taste. Beat egg whites until stiff, but not dry; fold into cheese sauce. Pour into well-greased 1 1/2-qt. souffle dish (or straight-sided baking dish). Fill souffle dish only three-quarters full. With teaspoon, make track 1-inch from edge of dish so souffle can break and puff. Bake in preheated 350 degrees F. oven about 50 minutes (or until well-puffed and golden brown). Serve alone or with chicken cream sauce, artichokes, or watercress-endive salad. Serves 4.

Sunday, May 21, 2017

Recipes by Norma Shearer: Chicken a la King; Chicken Croquettes

Norma Shearer's Chicken a la King

The chicken is cut up fine and is then added to a sauce prepared as follows: A quarter of a pound of butter melted in a chafing dish, to which is added three level tablespoons of flour. When this is well blended add gradually two cups of cream. Let this cook for a minute, stirring constantly, then add pepper, salt, paprika, a teaspoonful of garlic and onion minced so finely that it is a paste, and two tablespoonfuls of grated cheese. When this sauce has become smooth, add the chicken and serve instantly over buttered toast.

Norma Shearer's Chicken Croquettes

1 cup minced chicken
1 dessertspoon (2 teaspoons) chopped parsley
1 dessertspoon (2 teaspoons) flour
1 pint milk or chicken stock
salt and pepper to taste
4 oz. ham
grated nutmeg
1 dessertspoon (2 teaspoons) butter
2 hard-boiled eggs
bread crumbs

Make a thick white sauce, using the butter, flour and milk or chicken stock. Mix together the minced chicken, ham, nutmeg, parsley and chopped, hard-boiled eggs; add to sauce and mix well. Take one tablespoon of this mixture and roll in a long shape to form a croquette. Cover with seasoned flour, dip in egg glazing and toss in bread crumbs. Deep fry In fusing hot fat until a golden brown. Drain on white paper. Serve on a paper d'oyley (doily) piled on a hot dish.

Saturday, May 20, 2017

Recipes by William Shatner: Banana Nut Bread; Cappuccino Chip Muffins; Deluxe Hamburgers; Steak Picado; Veal Piedmont

William Shatner's Banana Nut Bread

2/3 cup honey
1/2 cup butter
2 eggs
1 tablespoon yogurt
3 ripe bananas
1 1/2 teaspoons baking soda
1 3/4 cups whole wheat flour
1/4 cup wheat bran
1/4 teaspoon salt
1/3 cup chopped nuts

Cream together honey, butter, eggs and yogurt. Mash bananas well with fork; stir in baking soda and set aside.

Mix together flour, bran, salt and remaining mixture. Add bananas; mix thoroughly. Stir in nuts. Pour into buttered 9 x 5-inch loaf pan. Bake in 350 degrees F. oven for 1 hour or until tester inserted in center comes out clean. Remove from pan and cool on rack. Makes 1 loaf.

William Shatner's Cappuccino Chip Muffins

2 cups flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
2 teaspoons instant espresso powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 egg
1 cup milk
1/2 cup (1 stick) butter, melted and cooled slightly
1 teaspoon vanilla extract
3/4 cup mini chocolate chips

Heat oven to 400 degrees F. Grease a 12-cup muffin tin.

In a large bowl, combine flour, sugar, baking powder, espresso powder, cinnamon and salt. Whisk gently to mix.

In a medium bowl, beat egg lightly. Whisk in milk, melted butter and vanilla extract. Make a well in center of dry ingredients and pour in milk mixture. Stir just until evenly blended. Stir in chocolate chips.

Divide batter among 12 greased muffin cups. Bake 15 to 18 minutes, or until a cake tester inserted in center of muffin comes out clean. Serves 12.

William Shatner's Deluxe Hamburgers

2 pounds lean ground beef
1/2 cup minced Bermuda onion
1/4 teaspoon garlic powder
Salt and freshly ground black pepper to taste
1/2 cup dry red wine (Use quality domestic vintage either Pinot Noir or Cabernet Sauvignon)
8 cleaned mushroom caps
1/4 teaspoon thyme
4 slices aged Cheddar cheese
English muffins

Place in mixing bowl meat, onion, garlic, thyme, wine, salt and pepper. Mix thoroughly with the fingers. Divide into 8 parts, form meat into patties 1-inch thick. On each of four patties place slice of cheese and two sliced mushrooms. Cover with remaining patties sealing edges together carefully. Broil over charcoal fire to desired doneness. (Or pan broil in cast-iron skillet on top of stove by heating ungreased skillet until red hot. Scatter surface with generous sprinkling of salt. Plunk in hamburgers, broil over high heat, turning once.) Serve patties alone with thick slices of beefsteak tomatoes or placed on toasted split English muffins. Adorn with a choice of condiments (catsup, hot mustard, pickle relish, chutney, chopped onion, bottled Escoffier sauce). Makes 4 generous servings.

William Shatner's Steak Picado

2 pounds lean top sirloin steak
1 tablespoon olive oil
2 green peppers
1 large Bermuda onion, peeled
4 ripe tomatoes, peeled
2 teaspoons chili powder
Pinch of dried oregano
1 clove garlic, pressed
Salt and freshly ground black pepper

Cut up peppers, onions and tomatoes into 1/2-inch pieces. Saute in 1 tablespoon olive oil until onions are transparent. Cube steak into bite-sized chunks; sear meat quickly in separate pan rubbed with olive oil until meat is brown outside, but rare inside. Add vegetables, chili powder, oregano and garlic. Season to taste with salt and pepper; mix well. Cover, simmer for about 10 minutes. Serve at once with side dishes or rice tortillas and green salad tossed with vinegar-oil dressing and dry red wine. Serves 6-8.

William Shatner's Veal Piedmont

4 thin slices of veal cut from leg (suitable for scallopini)
4 slices proscuitto (or boiled) ham
4 slices Swiss (or Gruyere) cheese
1/2 cup bottled Italian salad dressing

Sandwich slice of ham and one of cheese between two slices of veal. Secure ends with string. Marinate overnight in salad dressing. Grill over hot coals six or seven minutes on each side. Remove string before serving. Serves 4.

Friday, May 19, 2017

Omar Sharif's Fatta

Omar Sharif's Fatta

Half leg of lamb (bone in), weighing about 4 pounds
About 3 1/2 cups water
1 small yellow onion, peeled
1 stick cinnamon
1/2 teaspoon cardamom seeds, crushed
1 1/2 teaspoons salt
Freshly ground pepper
1/2 cup sweet butter
1 clove garlic, peeled
1/2 teaspoon dried mint flakes
1 pint yogurt
1 egg
1 cup long-grain rice
4 slices white bread, edges trimmed, toasted, cut in 1-inch cubes
3 tablespoons pine nuts, browned in butter

Trim off excess fat and fell (outer layer of skin) from lamb. Cut meat into bite-size pieces; place in stock pot with enough water to cover, along with whole onion, stick cinnamon, cardamom seeds and 1 teaspoon salt. Bring to boiling point, reduce heat so meat simmers slowly. Cook 45 minutes (or until meat is tender). At frequent intervals skim off scum that forms. Remove from fire, discarding bone, onion and spices. Strain stock and reserve. Set meat aside.

Clarify butter by heating slowly until residue forms in bottom of pan. Retain clear butter, discard milky residue. Brown lamb bits in about 1 1/2 tablespoons clarified butter. Season with salt and freshly ground pepper to taste. Mix yogurt with beaten egg. Heat until mixture begins to boil; set aside. Heat garlic (whole) in 1 tablespoon clarified butter with 1/2 teaspoon salt and mint flakes; remove garlic, discard. Add garlic-butter and yogurt to browned lamb. Meanwhile cook rice in 2 1/2 cups lamb broth until fluffy.

To assemble:
Put toasted bread crumbs in bottom of deep platter (or casserole). Top with hot cooked rice. Spoon lamb mixture and sauce overall. Decorate with butter-browned pine nuts. Serve at once. Serves 6-8.

Thoughts: Fatta resembles stroganoff in flavor and appearance. Care must be taken not to overheat the yogurt which curdles at high temperatures.