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.

Thursday, May 18, 2017

George Segal's Chicken Paprika

George Segal's Chicken Paprika

1 medium yellow onion
4 tablespoons olive oil
3 1/2 pounds frying chicken, cut in pieces
2 cups tomato juice
Pinch of oregano
1 large bay leaf
Pinch of marjoram
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon freshly ground pepper
2 cups sour cream

Cut onion into heated oil in a heavy skillet; brown slightly, remove and reserve onion. Brown chicken quickly on all sides in onion-flavored oil.

Add onion, tomato juice (enough to cover chicken), oregano, bay leaf, marjoram, paprika, salt and pepper. Cover, simmer 45 minutes or until chicken is fork-tender. Remove chicken to a heated platter. Reduce sauce one-fourth over medium heat, stirring often.

Using a wire whisk, add sauce slowly to sour cream in a large mixing bowl; blend until smooth. Return sauce to skillet, add chicken, heat gently five minutes. Serve with steamed rice. Serves 4 to 5.

Thoughts: Add the sauce to the sour cream carefully to prevent lumping. Team the piece de resistance with a green vegetable, chilled green salad, crisp Italian bread and fruit for dessert. Choice of wine: Valpolicella.

Wednesday, May 17, 2017

Recipes by Jean Seberg: Cucumber Soup; Midwestern Lemon Meringue Pie

Jean Seberg's Cucumber Soup

3 medium-sized cucumbers
1/4 cup minced green onion
3 tbsps. butter
Two 10 1/2-oz. cans chicken broth
1 cup liquid (water, milk or dry white wine)
Salt and white pepper to taste
2 tsps. minced fresh (or good pinch dried) dill
1 cup commercial sour cream
Minced fresh chives (or parsley)

1. Peel washed cucumbers; grate on coarse side of a grater. Put cucumber in saucepan (or skillet) with onion and butter. Stew until barely tender. Put through sieve (or electric blender), set aside.

2. To sieved cucumbers add chicken broth (undiluted), liquid (water, milk or wine), salt and white pepper to taste. Mix well. Add dill, pour soup into jar. Cover and refrigerate several hours to chill well

3. Taste to correct seasonings. Pour soup into soup plates. Garnish with generous dollops of sour cream and chives (or parsley). Serve at once with rye or pumpernickel bread and sweet butter. Serves 4-6.

Jean Seberg's Midwestern Lemon Meringue Pie 

For the crust:
1/2 tsp. salt
1 1/2 cups all-purpose flour
1/2 cup shortening
scant 1/4 cup ice water

Mix salt and flour together in mixing bowl. Cut shortening into salt-flour mixture with pastry blender (or with two knives) until even lumps the size of peas are formed.

Gradually add ice water to bowl tossing flour mixture lightly with a fork adding just enough liquid to form a mass. With fingers, gather dough into a ball, handling as little as possible. Wrap dough tightly in wax paper; chill until ready to to use.

Roll crust out on a lightly floured board (or pastry cloth) stretching to an even thickness.

Line a 9-inch pie dish with crust. Cut off with scissors allowing one-half inch hangover for the crust. Flute the crust, pressing with the fingers. Prick crust before baking in preheated 425 degrees F. oven until golden (about 10 mins).

For the filling:
3 1/2 tbsps. cornstarch
3 1/2 tbsps. flour
pinch salt
1 1/2 cups sugar
1 1/2 cups boiling water
4 egg yolks
2 tbsps. grated lemon rind
scant 1/2 cup fresh lemon juice
2 tbsps. melted butter

Sift together cornstarch, flour, salt and sugar into top of a double boiler. Gradually stir in boiling water, cook over direct heat, stirring constantly until mixture boils. Set over boiling water, cook, covered about 20 mins. (or until thick and smooth), stir often.

Beat egg yolks slightly, add lemon rind, lemon juice and melted butter, blend well. Gradually add to sugar mixture. Cook in double boiler until smooth and thick, stirring constantly. Cool, but do not chill.

Pour custard into baked pie shell. Top with meringue.

For the meringue:
4 egg whites
scant 1/2 cup sugar
pinch salt

Beat egg whites and salt until stiff but not dry. Gradually add sugar, beating constantly. Pile meringue lightly to cover filling and crust. Bake in preheated 425 degrees F. oven until golden. Chill well before serving.

Tuesday, May 16, 2017

George C. Scott's Orange Pancakes

George C. Scott's Orange Pancakes

Use good pancake or biscuit mix or prepare your own homemade quick bread mix as follows:

8 cups sifted all-purpose flour
1/4 cup double-acting baking powder
1 1/2 tbsps. salt
2 tsps. cream of tartar
1 1/2 cups fat

1. Sift together flour, baking powder, salt and cream of tartar.

2 Cut in fat with pastry blender (or two knives) until mixture has a fine even crumb. Cover tightly and store in a cool place. (Makes 128 medium-sized biscuits.)

For the orange pancake batter:

2 cups quick bread mix (as prepared above)
Scant tbsp. sugar
1 3/4 cups milk
1 tbsp. finely shaved orange rind
1 large egg
1 1/2 tbsps. sweet butter (melted and cooled to room temperature)

1. Blend quick bread (or boxed biscuit) with sugar, milk, egg, butter and orange rind; beat with rotary beater until smooth.

2. Heat pancake (or griddle) pan until hot. Grease if necessary. Griddle is hot enough if few drops of water boil up and skid across the surface.

3. Drop batter by spoonfuls (or for uniformity, use 1/4 cup measure) on surface. Cook until bubbles begin to appear and undersurface is nicely browned. Turn, cook, serve at once with sweet butter, orange marmalade or powdered sugar and thin fried (or broiled) ham steaks. Makes about 16 large pancakes.

Thoughts: The basic formula can be varied by omitting the orange rind and using peeled tart apple, coarsely grated. Serve dusted with cinnamon sugar, or powdered or brown sugar, sweet butter and crisp bacon. Or use plump blueberries (in season) or canned blueberries, drained. Add berries to batter. Serve with nutmeg sugar or powdered sugar, sweet butter or dollop of sour cream. Makes a hearty Sunday brunch or late supper meal. 

Monday, May 15, 2017

Budd Schulberg's Huevos Rancheros

Budd Schulberg's Huevos Rancheros

1 small yellow onion, minced
6 tablespoons sweet butter
4 small ripe tomatoes (or 1/2 cup tomato sauce)
1/2 fresh hot green pepper
Salt and freshly ground pepper to taste
4 tortillas
4 eggs fried in butter
3 chorizo cut in one-inch pieces, fried and drained

1. Saute onion in two tablespoons butter until soft, add chopped tomatoes, hot pepper, salt and black pepper. Simmer slowly about 30 minutes until all the flavors blend and the sauce thickens.

2. Fry tortillas in 4 tablespoons butter only until soft; top with fried eggs. Spoon sauce over fried eggs. Arrange sausage around each portion. Serve immediately. Serves 2-4.

Sunday, May 14, 2017

Natalie Schafer's Tuna Salad

Natalie Schafer's Tuna Salad

1 can (12-ounce) tuna, drained
3 tablespoons mayonnaise (may need more)
2 large eggs, hard-boiled
2 tablespoons minced bell pepper
2 minced green onions
dash of Worcestershire sauce

Mix all ingredients together and chill.

Saturday, May 13, 2017

George Schaefer's Coconut Chicken Hawaiian

George Schaefer's Coconut Chicken Hawaiian

6 large chicken legs with thighs attached (or 3 large chicken breasts, split)
2 lemons
1 lime
Seasonings for chicken: seasoned salt, ground pepper, paprika, poultry seasoning, ground ginger, coriander, thyme and rosemary
6 large mushroom caps (fresh or canned)
Basting sauce (recipe below)
Romaine lettuce
Hawaiian coconut chips (available in most supermarkets or health food stores)

Wash and pat dry chicken parts. Place skin side down in large, lightly greased dish. Squeeze juice of one lemon and one-half lime over chicken. Sprinkle chicken with seasoned salt, pepper, paprika and poultry seasoning. Turn over and squeeze remaining lemon and lime juices and season again with the same seasonings. Place mushroom caps (lightly saute fresh caps in butter, or use drained canned mushroom caps) on top of chicken, stem side down. Bake uncovered in preheated 400 degrees F. oven about 30 minutes, basting several times during cooking. Serve on platter lined with romaine leaves. Garnish with coconut chips. Lovely for summer dining.

Basting Sauce

One 6-oz. can unsweetened pineapple juice
One 4-oz. can banana-orange juice
1/2 cup dry white wine
1/4 cup sherry
1/2 tsp. soy sauce
1/4 cup teriyaki sauce
1 dash white rum (or Cointreau)

Combine all ingredients and shake well.

Friday, May 12, 2017

Ludmila Savelyeva's 24-Hour Shchi

Ludmila Savelyeva's 24-Hour Shchi

2 pounds beet (brisket or flank)
2 pounds lean pork (from neck or rump)
2 or 3 marrow bones
About 3 qts. water
1 small package soup greens (celery knob, parsnip, carrot, parsley)
1 bay leaf
1 tablespoon chopped fresh dill (optional)
6 peppercorns, crushed
Salt to taste
1 large yellow onion, peeled and chopped
3 large potatoes, peeled and diced
3 carrots, scraped, in one-inch pieces
1 pound sauerkraut (soak well to remove brine, squeeze well)
4-6 dried mushrooms, optional
4 small, ripe tomatoes, peeled and chopped
2 tablespoons butter
Sour cream

Lay beef, pork and marrow bones in large stock pot. Add water, soup greens, bay leaf, dill, peppercorns and let simmer, skimming off foam and scum as needed, for about 2 hours. Salt to taste, adding onion, potatoes, carrots and sauerkraut to broth. Cook 1 hour longer. Add mushrooms (soaked in 1 cup of cold water about 4 hours), and tomatoes sauteed in butter. Cook 20 minutes longer. Correct seasonings. Cool to room temperature, refrigerate. Skim off fat that has congealed on surface. Reheat. Ladle soup into soup plates, garnish with minced parsley and dill and pass side dish of chilled sour cream. Sense with thick slabs of dark pumpernickel bread and sweet butter. Serves 6-8. 

Thursday, May 11, 2017

Recipes by Telly Savalas: Kourambiethes; Spanakopita

Telly Savalas' Kourambiethes

1 lb. butter
1/2 cup vegetable oil
1 egg
1/2 cup sugar
About 4 1/2 cups all-purpose flour
1 tsp. baking powder
Good pinch ground cinnamon (or cloves)
1 cup blanched, ground almonds
Confectioners sugar

1. Melt butter, let it settle, discard milky white residue that forms in bottom of pan. Put cooled drawn butter in mixing bowl with vegetable oil. Add egg and sugar, beat until light and fluffy.

2. Sift together flour, baking powder and cinnamon (or cloves). Add to egg mixture and mix well. Add ground almonds, mix well. Turn out on lightly floured board. Roll out with rolling pin and shape into diamond shapes or wedding bells. Bake on ungreased baking sheets in preheated 350 degrees F. oven about 25 mins. (or until lightly browned).

3. Remove from oven and roll in confectioners sugar while still warm. Makes about 4 1/2 dozen cookies.

Greeks are never without Kourambiethes! Traditionally, they serve the confection with wine or coffee. For bridal feasts, the wedding bells are served. For Christmas, each cookie should be garnished with clove to represent the wise man who brought spices to the Christ child.

Telly Savalas' Spanakopita

2 lbs. fresh spinach (or 2 pkgs. frozen chopped spinach)
1 medium-sized onion, peeled and chopped
1/2 cup olive oil
2 tsps. chopped fresh dill
1/4 cup fresh parsley, minced
1/2 lb. feta (or pot) cheese
Salt and white pepper to taste
1/2 lb. phyllo pastry
Melted butter

1. Wash spinach and dry thoroughly. Chop spinach coarsely and set aside. Saute onion in olive oil until limp. Add spinach (or cook frozen spinach until barely tender according to package instructions; drain thoroughly) to cooked onion. Saute a few minutes. Add dill and parsley; set aside.

2. Crumble feta (or pot) cheese in a mixing bowl. Add cooled spinach mixture (or drained cooked frozen spinach), salt and white pepper to taste. Mix well with fork.

3. Brush 12"x8"x2" deep baking dish lightly wnh melted butter. Line pan with one sheet of phyllo pastry. Brush lightly with melted butter. Top this with four more sheets pastry, brushing each layer lightly with melted butter. Cover with spinach mixture. Top with remaining sheets of phyllo, lightly brushing each layer with melted butter. Sprinkle a few drops of water on crust to prevent curling. Bake in preheated 400 degrees F. oven until crust is brown (about 30 minutes). To serve, cut in squares a few minutes after removing from oven. Spear each square with toothpick to hold pastry layers together. Serves 4.

Thoughts: Feta cheese (distinctive-flavored goat cheese) and phyllo pastry, sold by the pound, are available at Greek or Middle Eastern food specialty shops. Phyllo pastry is transparent and paper-thin. Strudel dough may be substituted or use flaky pie pastry (bake in conventional manner lining pie plate with crust; partially bake crust before adding spinach filling). Greeks prepare spanakopita many ways: by giving filling a custard-like consistency by adding eggs, cream sauce and flavoring with a dash of nutmeg (omit herbs) or placing bite-sized morsels of filling on small squares of pastry, wrapping and baking to serve as snacks with cocktails.

Wednesday, May 10, 2017

Recipes by Diana Sands: Soft Shell Crab Appetizer; Steamed Lobsters

Diana Sands' Soft Shell Crab Appetizer

Dozen soft shell crabs
Salt and freshly ground black pepper
3/4 cup flour
Lemon wedges
2 eggs, lightly beaten
3/4 cup fine cracker crumbs
Vegetable oil for deep-fat frying

1. Have market clean crabs or if you caught them yourself, wash carefully in cold water. With sharp knife, remove feathery substance from side points and sandbags from under shell, between the eyes. Cut off apron that folds under body from rear.

2. Drain well on paper towels. Sprinkle liberally with salt and pepper. Cover with milk, let stand about 30 minutes. Roll in flour, egg, then in cracker meal. Heat vegetable oil to 350 degrees F. (or until bread cube browns in 60 seconds). Add few crabs at a time and fry about 5 minutes (or until golden). Drain on paper towels, sprinkle with salt and pepper. Serve at once with parsley and lemon wedges or mayonnaise or tartar sauce.

Diana Sands' Steamed Lobsters

4 live lobsters, each weighing about 2 lbs.
Ocean water (or salted water--1 tbsp. salt per 1 qt. water)
Melted butter
Cut lemon

1. Place lobsters in deep kettle of briskly boiling ocean (or salted) water. Boil 7-10 minutes (or until lobster turns bright red). Do not overcook or meat will become tough and stringy.

2. Remove lobsters from water. Serve hot with melted butter and cut lemon wedges; or cold with mayonnaise (or tartar sauce). To eat a lobster: break off claws, crack with hammer (or nutcracker) and pull out meat. Break small claws and suck out meat.

3. Split open body, spread open. Discard dark vein running length of body. Remove small sac on back of head. Do not take out edible green and coral parts. Serves four generously.

Tuesday, May 9, 2017

Colonel Harland Sanders' Transparent Squash

Colonel Harland Sanders' Transparent Squash

3 cups acorn or Hubbard squash
1 teaspoon mace
1/2 cup granulated sugar
1/3 cup melted butter
2 cups water
Pinch of salt

Cut the squash in cubes about 3/4 or 1 inch in size. Then sprinkle on the mace and salt. Add sugar, butter, and water, which should completely cover the squash. Then simmer slowly until the squash appears transparent and has taken in the butter and the sugar.

Monday, May 8, 2017

Soupy Sales' Lemon Meringue Pie

Soupy Sales' Lemon Meringue Pie

1 pie crust

1 cup granulated sugar
5 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
1/2 cup milk
4 large eggs, separated (4 yolks)
1 tablespoon unsalted butter
1/2 cup fresh lemon juice
4 teaspoons freshly grated lemon zest

4 large egg whites
1/4 teaspoon cream of tartar
pinch of salt
1/2 cup granulated sugar


In a heavy saucepan whisk together sugar, cornstarch, and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved.

In a bowl whisk together egg yolks.

Cook milk mixture over moderate heat, whisking, until it comes to a boil.

Gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture into milk mixture.

Simmer mixture, whisking, for 3 minutes.

Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted.

Cover surface of filling with plastic wrap.

In another bowl, with an electric mixer, beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks. Beat in sugar in a slow stream, beating until meringue just holds stiff peaks.

Pour filling into shell and spread meringue on top, covering filling completely, sealing it to pastry.

Draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes.

Sunday, May 7, 2017

Recipes by Susan Saint James: Soybean Soup; Susan's Salad

Susan Saint James' Soybean Soup

1 cup dried soybeans
3 cups distilled water
2 scant cups liquid (leftover cooking liquid from vegetables or pulp from carrots)
2 tbsps. unfiltered black strap molasses
1 tsp. sea salt (use 1/2 amount if using crystals)
1 1/2 tsps. dry mustard
2 small onions, peeled and chopped

Soak soybeans overnight and then put them in freezer in liquid in which they have been soaked. Thaw slightly; put into stock pot with liquid (vegetable juice or pulp), molasses, sea salt and mustard. Cook slowly about 1 1/2 hours, stir often to prevent sticking. Add onion, cook 30 minutes longer (or until soup is cooked to thin gravy consistency). Taste to correct seasonings. Add more mustard as desired. Serves 6-8.

Thoughts: The secret of Susan's soup is in the seasoning of the delicately flavored soybean. Added vegetables (grated carrot, celery or turnips) will thicken stock, giving soup a stew-like texture. For flavor variations, omit molasses and mustard, substitute tomato juice for liquid, add herbs (parsley, basil) or toasted nuts (almonds, pine nuts or walnuts) or seeds (sesame or sunflower).

Susan Saint James' - Susan's Salad

Your choice of salad greens: Bibb lettuce, spinach, romaine, cabbage, watercress or parsley, washed and refrigerated to crispen greens.
1/4 bell pepper, cut in rings
2 tbsps. sunflower seeds, toasted
2 tbsps. sesame seeds, toasted
1 small jar artichoke hearts, drained (reserve juice for dressing)
1 large carrot, grated
2 small beets, grated
6 olives (ripe or pimento-stuffed)
1 small avocado
Sea salt and freshly ground pepper to taste

Mix greens, pepper, seeds, artichoke hearts, carrot, beet and whole olives in salad bowl. Toss lightly with sea salt and ground pepper to taste. Cut avocado into small slivers to garnish salad. Serve with juice from artichokes to make its own dressing with a squeeze of lemon or serve with creamy avocado dressing made with: 1/2 pureed avocado, 1/3 cup plain yogurt, 1/2 tsp. sea salt, a pinch of snipped fresh chervil (or parsley), a few drops onion juice, fresh lemon juice to taste, and crushed hot pepper to taste. Mix and chill well. Makes about one scant cup.

Thoughts: For added protein, add cooked soybeans, hard-cooked eggs or cheese.

Saturday, May 6, 2017

Recipes by Eva Marie Saint: Chicken Shoyu Yaki; Pizza Hamburgers

Eva Marie Saint's Chicken Shoyu Yaki

4 pounds cleaned broiling chicken, cut into 8 pieces
1/2 cup soy sauce
1/3 cup brown sugar, tightly packed
1 small clove garlic, crushed
2 teaspoons minced ginger root (scrape before mincing) (or 1/4 tsp. ground ginger)
1/8 teaspoon monosodium glutamate
A few gratings freshly ground pepper

Place chicken pieces in a shallow glass baking dish. Combine remaining ingredients for the sauce, blending well. Pour over chicken pieces. Marinate chicken six hours, turning several times. Remove chicken from marinade. Place chicken pieces in a shallow baking pan lined with aluminum foil. Roast in 375 degree oven 1 1/2 hours or until the chicken is tender. Baste often during roasting. Remove to heated platter. Serve with steamed wild rice and avocado salad. Serves 3-4.

Thoughts: I've tried keeping ginger in my fridge immersed in sherry and vodka, uncovered in the veggie drawer, and tucked inside a bag -- paper or plastic. I've also frozen the unpeeled root. The winner for flavor and longevity: refrigerated in a self-sealing bag with all the air pressed out. To store a large chunk (called a hand), buy ginger that isn't wet, moldy, or withered; leave the peel on and blot off any moisture. It should keep for a couple of months. To use, simply cut off a "finger" of ginger, re-bag the rest, press out the air, and reseal.

Eva Marie Saint's Pizza Hamburgers

3/4 pound lean ground beef chuck
1 teaspoon olive oil
1/2 cup canned pizza sauce
1/4 cup tomato sauce
3/4 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon salt
A few gratings freshly ground pepper
4 English muffins, split in half
Sweet butter
4 ounces shredded Mozzarella cheese
Grated Parmesan cheese

Saute meat in olive oil in heavy skillet over medium heat, stirring often to keep meat crumbly. Cook about 5 minutes until meat is brown. Add pizza sauce, tomato sauce, and seasonings, blending well. Cook over low heat, stirring, about 10 minutes until sauce is thick; set aside. Spread muffins lightly with butter, brown lightly under the broiler. Spread each muffin round with meat sauce. Top with shredded Mozzarella and Parmesan cheese. Run under broiler until cheese is lightly browned and bubbly. Serve at once. Serves 4.

Friday, May 5, 2017

Sabu's Spicy Coconut Chicken

Sabu's Spicy Coconut Chicken

4 boneless chicken breasts

1/2 cup coconut milk
1/2 cup apricot jam
1/4 cup Dijon mustard
1/4 cup orange juice
1 tablespoon curry powder
1 teaspoon pepper

Stir marinade ingredients together. Reserve as much marinade as you will need for sauce and refrigerate. Never "reuse" marinade for sauce after it has come in contact with raw protein as some older recipes recommend.

Put marinade in a large Ziploc bag suitable for marinating. Add chicken breasts making sure they are covered with the marinade. Refrigerate.

Next day take out breasts, grill until the chicken reaches a safe minimum internal temperature of 165 degrees.

In a saucepan, heat reserved marinade until smooth. Use on top of chicken.

Thursday, May 4, 2017

Recipes by Ann Rutherford: Chicken Matzo Ball Soup; Jazz-in-a-Basket

Ann Rutherford's Chicken Matzo Ball Soup

For the soup:

1 cleaned stewing hen, weighing 4-5 lbs.
3 qts. water
1 tbsp. salt
1 whole onion
1 bay leaf
2 carrots, peeled
4 celery tops

Wash chicken thoroughly. Trim off excess fat (save for making schmaltz). Cut chicken into quarters, place in deep stock pot and cover with salted water. Cover and simmer. Add onion, bay leaf, carrots and celery tops. Simmer until chicken is tender (about 2 1/2 to 3 hours). Skim off fat. Remove chicken, serve on platter (or serve later). Strain soup and refrigerate. Remove congealed fat on surface and reheat. Taste to correct seasonings.

For the matzo balls:

3 eggs, separated
3/4 cup matzo meal
1 tsp. salt
1/2 tsp. pepper
1 1/2 tbsps. melted schmaltz

Beat egg whites until stiff. Beat egg yolks until lemon-colored; fold yolks into whites, then fold in matzo meal, salt and pepper. Stir in melted schmaltz; let stand 5 minutes. Drop from tablespoon into boiling chicken soup. Cook about 15 minutes (or until matzo balls are thoroughly done). Serves 8.

Thoughts: Schmaltz (rendered chicken fat) gives wonderful flavor to the matzo balls. Schmaltz can be omitted without disastrous effects. Follow recipe as given but refrigerate dough one hour before forming into balls with hands slightly dampened with cold water. Balls may take slightly longer cooking time.

Ann Rutherford's Jazz-in-a-Basket

1/2 lb. fresh mushrooms (or 1 can, 6 to 8 ozs.)
6 ribs Florida celery
3 ears Florida corn
1/3 cup onion flakes
3 tbsps. water
6 tbsps. butter (or olive oil)
2 cups sliced zucchini
2 cups chopped tomatoes
1 tbsp. parsley flakes
2 tsps. salt
2 tsps. basil leaves
1/2 tsp. thyme leaves
1/4 tsp. ground black pepper
1/4 cup dry red wine

Clean and slice fresh mushrooms (or drain canned mushrooms). Rinse and trim celery ribs; cut into 1-inch chunks. Cut kernels from corn (makes about 2 1/2 cups). Set vegetables aside. Rehydrate onion flakes in water for 10 minutes. In a large saucepan (or Dutch oven), melt butter (or olive oil). Add onion and saute 2 minutes. Add mushrooms and saute 2 minutes longer. Stir in celery and zucchini; saute 2 minutes more. Stir in corn, tomatoes, parsley, salt, basil, thyme and black pepper.

Cover and simmer 5 minutes (or until vegetables are crisp-tender). Stir in red wine. Heat only until piping hot. Arrange vegetables in a basket lined with aluminum foil. Makes a terrific side dish to serve with barbecued chicken or steak cooked over the coals. Serves 6-8.

Wednesday, May 3, 2017

Recipes by Jane Russell: Iceberg Puff; Ranch-Style Eggs

Jane Russell's Iceberg Puff

2 heads iceberg lettuce
1/2 cup salted water
3 tbsps. butter (or margarine)
2 tbsps. cornstarch
1/2 tsp. salt
1/4 tsp. marjoram
1/8 tsp. white pepper
3/4 cup half-and-half (or light cream)
4 eggs, separated

Core, rinse and drain lettuce; store in refrigerator in plastic crisper (or disposable plastic bag). Coarsely chop enough lettuce to measure 8 cups, lightly packed. Place in large kettle with salted water. Stirring often, cook, covered, about 5 minutes (or until barely crisp). Drain. Melt butter in saucepan; blend in cornstarch, salt, marjoram and pepper. Stir in half-and-half and cook, stirring, until mixture comes to boil and is thickened. Whip egg whites until stiff peaks form. In another bowl, lightly beat egg yolks. Fold prepared lettuce (about 2 cups) and egg yolks into white sauce; fold in whipped egg whites. Turn into greased 2-qt. souffle dish (or casserole). Place dish in pan of hot water and bake in preheated 350 degrees F. oven for 1 hour. Serve at once. Serve with chilled white California wine. Serves 6.

Jane Russell's Ranch-Style Eggs

For the ranchero sauce:

2 tbsps. vegetable oil (or butter)
2 tbsps. chopped white onion
1 clove pressed garlic
Good pinch of marjoram (about 1/2 tsp.)
1 tsp. red chili powder
1 cup (8 oz. can) tomato sauce
1 tbsp. minced parsley
Salt and freshly ground pepper to taste

Saute onion in vegetable oil (or butter), add pressed garlic, marjoram, chili powder, tomato sauce, parsley, salt and pepper to taste. Cook until sauce is slightly reduced and flavors well-mixed. Set aside.

For the eggs:

4 eggs
2 tbsps. bacon fat (or butter)
4 fresh (or canned) tortillas
3 tbsps. vegetable oil
Avocado or chorizo (or other pork sausage)

Fry eggs sunny-side up (or turn over lightly) in bacon fat or butter. Cook tortillas in hot lard, turning once, drain on absorbent paper. Top each tortilla with an egg, spoon ranchero sauce over eggs. Top with avocado slice (or serve with chorizo or other pork sausage). Serves 4.

Tuesday, May 2, 2017

Paul Rubinstein's Bigos

Paul Rubinstein's Bigos

6 dried European mushrooms (available in gourmet shops)
1 cup cold water
1 large yellow onion
3 pounds sauerkraut
3 green tart cooking apples
1 pound 12 ounce can stewed tomatoes
1 cup light brown sugar
15 peppercorns, crushed
1 clove garlic, pressed
1 large bay leaf
1 tablespoon thyme
1 1/2 cups diced kielbasa (Polish or Hungarian garlic sausage)
3/4 cup diced cooked ham
3/4 cup cooked diced beef (or cooked lamb, veal, pork, wild hare or venison)
1 cup cubed salt pork (or bacon)
Liquid as needed (beer or Madeira wine)

Soak mushrooms in cold water two hours. Cut peeled onion in half, place in deep skillet over direct flame, cut side down, cook 5 minutes to brown, remove. Wash sauerkraut, squeeze out liquid. Add to cooking pot: sauerkraut, mushrooms (including liquid), peeled, cored, diced apples, tomatoes, brown sugar, peppercorns. garlic, onion (chopped), bay leaf and thyme. Cover, simmer very slowly several hours. Stir occasionally to prevent scorching. Add diced meats and salt pork. Stir, simmer 1 1/2 hours longer. Add liquid as needed. Cool, refrigerate at least 24 hours before serving. Reheat, serve with steamed potatoes and cold beer. Serves 8-10.

AFTERTHOUGHTS: The stew only improves with reheating. It will keep in refrigerator at least a week.

Monday, May 1, 2017

Recipes by Gena Rowlands: Oven Pilaf; Youvarlakia

Gena Rowlands' Oven Pilaf

1/4 cup butter
1 medium yellow onion, chopped
1 cup long-grain rice
1 1/2 cups water (or consomme)
1/2 cup golden mushroom soup
Salt and freshly ground pepper to taste

I. Melt butter in skillet and saute onion until transparent. Add rice and cook a few minutes.

2. Add boiling water (or consomme) with mushroom soup, salt and pepper; mix well. Turn into a well-greased 1 1/2-quart casserole. Cover and bake in preheated 350 degrees F. oven for about 30 minutes. (Rice should be moist.) Serve as side dish with youvarlakia. Serves 4.

Gena Rowlands' Youvarlakia

2 tbsps. butter
2 large yellow onions
1 can water
Salt and freshly ground pepper to taste
1/2 tsp. sugar
1 cup rice (uncooked)
1 large can tomatoes
1 1/2 lbs. top round steak
2 tsps. fresh mint (or dried), crushed
2 beaten eggs

1. Saute 1 chopped onion in butter until onion is golden. Add tomatoes, water, salt and pepper to taste, and sugar. Simmer about 30 minutes (or volume has reduced by one-third). Stir often.

2. Trim fat from steak and put through grinder twice with remaining onion. Add crushed fresh (or dried) mint, eggs and rice. With hands form meat mixture into 1 1/2-inch balls.

3. Drop meatballs into boiling sauce. Cook 10-15 minutes (or until rice is cooked). Add water so meatballs won't stick to pot. Serves 4. 

Sunday, April 30, 2017

Recipes by Dan Rowan: Baked Apples Cointreau; Vegetable Tombe

Dan Rowan's Baked Apples Cointreau

4 Golden Delicious apples
Handful large raisins
1 tsp. finely grated orange peel
Few drops orange juice
1/16 tsp. ground cinnamon (or mace)
1 tbsp. Cointreau (or brandy)

Wash and core apples, cut off top-third of the peel. Place each apple core-side up in individual baking dishes (or muffin tin). Stuff each core with a few raisins mixed with orange peel, orange juice and cinnamon (or mace). Bake in preheated 375 degrees F. oven until skin begins to break. Serve alone or heat Cointreau (or brandy) slightly, pour small amount over each apple and ignite to flame. Serves 4.

Dan Rowan's Vegetable Tombe

Few drops of vegetable oil
1/2 cup chopped spring onions
1/2 cup chopped celery (few leaves thrown in)
2 cups peeled fresh tomatoes, chopped
1/2 cup chopped potatoes
1 cup chopped carrots
1/2 bay leaf
1 small clove garlic, pressed
Salt and pepper to taste
2/3 cups liquid (water or chicken bouillon)
Freshly grated Parmesan cheese

Place a few drops of vegetable oil in skillet (or saucepan). Rub most of oil off with absorbent paper towel. Add vegetables and seasonings. Cover and cook over low heat about 30 minutes, stirring often. Add liquid, cook about 45 minutes (or until reduced to a solid). Correct seasonings. Serve hot, generously garnished with freshly grated Parmesan cheese, as side dish to cold roast chicken or turkey. Serves 2.

Thoughts: Tombe refers to "tomber," an old French cooking term (meaning literally "to fall"), describing a way of cooking meat in its own juices so that it reduces to a syrupy consistency. Tombe also refers to any substance like onion or shallot moistened during cooking with liquid, then boiled down to a solid consistency. Dan's tombe can be the beginning of a host of late summer slimmers made with assorted vegetables (regularly or organically grown): eggplant, zucchini, cabbage, spinach, green pepper, snap beans, yellow squash, Swiss chard or mushrooms. Vary seasonings with mint, parsley, basil, thyme, oregano, or marjoram; seasoned salt or condiments (Tabasco, Worcestershire or soy sauce).

Saturday, April 29, 2017

Mickey Rooney's Tamale Pie

Mickey Rooney's Tamale Pie

12 canned tamales in sauce
1/2 cup black olives, pitted, cut in pieces
12 oz. c a n Mexican-style corn (whole kernels with chopped red and green pepper)
1 1/2 cups cooked diced beef (pork, chicken or turkey)
1/3 cup minced sweet Spanish onion
1/2 medium green pepper, diced
1/2 cup canned stewed tomatoes (pulp part)
1/2 teaspoon salt
A few gratings freshly ground pepper
6 ounces grated sharp aged Cheddar cheese

Drain tamales, plunge in boiling water, drain well, discarding water. Cool slightly. Remove outer skin (corn husk) or cut into quarters crosswise. Lay half the tamale slices in bottom of well-buttered two-quart casserole. Dot with half the olives. Drain corn well, spoon half the amount over the tamales. Top with half the remaining ingredients ending with cheese layer. Season to taste.

Repeat second layer using remaining ingredients ending with cheese topping. Bake uncovered in preheated 400 degree oven 25 mins. (or until cheese bubbles and browns). Run under broiler to crisp. Serve at once as luncheon or supper dish with crisp green salad, cold beer (or chilled red wine). Serves 4-6.

Mickey advises, "Use fresh or frozen tamales if you can get them. The ingredients are easily obtained in supermarkets in the U.S.?" The casserole makes an excellent standby for emergency dining. Vary seasonings to complement the meat.

Friday, April 28, 2017

Cesar Romero's Spanish Rice

Cesar Romero's Spanish Rice

1 cup uncooked rice, washed
1/2 cup olive oil
3/4 cup boiling water
2 onions, chopped
2 green peppers, chopped
2 cups tomatoes, chopped
Salt and pepper to taste
Parmesan cheese for garnish

Heat the olive oil in a skillet. Add the rice and cook, stirring, until golden brown. Add the onions, peppers and tomatoes; mix well. Then add the boiling water, cover, and let simmer for about a half hour without stirring. Sprinkle with Parmesan cheese before serving. Serves 4.

Thursday, April 27, 2017

Wayne Rogers' Hunter's Eggs

Wayne Rogers' Hunter's Eggs

For the marinara sauce:

1/4 cup olive oil
2 cups chopped yellow onion
1/2 cup sliced carrots
1 medium-sized green pepper, chopped
2 cloves garlic, pressed
4 cups canned Italian plum tomatoes (or fresh tomatoes)
1 tsp. oregano
1 tsp. basil
1/4 tsp. freshly ground black pepper
1 tsp. salt

Heat oil in large skillet. Add onion, carrots, green peppers and garlic; cook. stirring occasionally. until vegetables are tender and golden. Add remaining ingredients. Partially cover and simmer over low heat for 45 minutes. Leave mixture in "chunky" form (or if preferred, run through sieve, pushing solids through with a wooden spoon). Makes 3-4 cups.

To assemble:

1/4 cup olive oil
1/2 clove garlic, pressed
1 pound chicken livers
1/2 lb. fresh mushrooms, sliced
6 large eggs
3 English muffins, split, toasted and buttered

Heat olive oil and garlic in large skillet (an electric skillet is best). Saute chicken livers and mushrooms in oil. Pour marinara sauce over chicken livers in skillet. Break eggs into sauce, being careful not to break yolks. Cover and cook over low heat until eggs are completed to desired doneness. To serve, place an egg, 2 or 3 chicken livers and sauce on each English muffin. Serve with salad and chilled Bordeaux wine. Serves 6.

Wednesday, April 26, 2017

Recipes by Kenny Rogers: Corn Muffins; Fire and Ice Chili

Kenny Rogers' Corn Muffins

1/2 cup butter, softened
2/3 cup granulated sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen yellow corn

Heat oven to 400 degrees F.

Cream together butter, sugar, honey, eggs and salt in a large bowl. Add flour, cornmeal and baking powder and blend thoroughly. Add milk while mixing. Add corn to mixture and combine by hand until corn is worked in.

Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20 to 25 minutes or until muffins begin to turn brown on top. Makes 12 muffins.

Kenny Rogers' Fire and Ice Chili

1 (20 ounce) can pineapple chunks in syrup
2 pounds lean boneless pork roast cut into 1-inch cubes
2 tablespoons olive oil
1 medium yellow onion chopped (1/2 cup)
1 clove garlic minced
1 (8 ounce) can tomatoes, cut up
1 (6 ounce) can tomato paste
1 (4 ounce) can diced green chile peppers, drained
1 green pepper chopped (3/4 cup)
1 medium yellow onion, chopped (1/2 cup)
2 cloves garlic, minced
1/4 cup chili powder
4 teaspoons ground cumin
1 to 3 tablespoons seeded and finely chopped jalapeno pepper
1/2 teaspoon salt

Chili toppers:
Sliced onions
Sour cream
Shredded Cheddar cheese

Drain pineapple, reserving syrup.

In a Dutch oven, cook pork, half at a time, in hot olive oil till brown. Return all the meat to the pot. Add the first chopped onion and 1 clove garlic. Cook over medium heat till onion is tender, stirring occasionally.

Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chile peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalapeno pepper and salt.

Bring to boiling. Reduce heat. Cover and simmer the chili for 1 1/2 hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for 30 minutes more.

Let diners add their own toppers. Makes 8 to 10 servings.

Note: To increase the spiciness of the chili, Kenny adds 2 more tablespoons of the jalapeno pepper.

Tuesday, April 25, 2017

Charles "Buddy" Rogers' Oyster Fricassee

Charles "Buddy" Rogers' Oyster Fricassee

Clean 1 pint of oysters, heat oyster liquor to boiling point and strain through double thickness of cheesecloth. Add oysters to liquor and cook until plump. Remove oysters with skimmer and add enough cream to liquor to make a full cup. Melt 2 tablespoons of butter, add 2 tablespoons flour and pour hot liquid on gradually. Add 1/4 teaspoon salt, a few grains of cayenne, 1 teaspoon finely chopped parsley, oysters and 1 egg slightly beaten.

Monday, April 24, 2017

Recipes by Jason Robards: Baked Bass Hawaiian; Junky Salad

Jason Robards' Baked Bass Hawaiian

2 tbsps. butter
1/4 cup minced celery
3/4 cup dry bread crumbs
pinch dried thyme (oregano or basil)

For the stuffing:

Sprig of parsley, minced
Scant tbsp. liquid (orange juice, lime juice or pineapple juice)
Salt and freshly ground pepper to taste

1. Saute celery lightly in skillet over low heat. Toss lightly with remaining ingredients, moistening sparingly with fruit juice.

For the fish:

One whole freshwater bass, cleaned, with head left on, weighing about 5 lbs.
About 1/2 cup papaya preserves (or papaya chutney)
Hint ground ginger to taste
About 2-3 tbsps. fruit juice (orange, lime or pineapple)

1. Wash fish and wipe with damp cloth. Leave head on to seal in juices. Fill cavity with stuffing. Close opening with skewers (or by stitching with thread).

2. Melt preserves (or chutney) with ground ginger and fruit juice over low heat. Stir to prevent burning.

3. Place fish in shallow baking dish covered with oiled aluminum foil. Spoon sauce over fish. Bake in preheated 350 degrees F. oven for about 30 minutes (or until fish begins to flake with a fork when tested). Serve fish piping hot. Remove skewers (or stitches) and fish head if desired. Spoon sauce over fish. Serve with cooked green vegetable, Jason's junky salad and fresh fruit compote (anything from strawberries to papayas to melon balls). Serves 4 generously.

Jason Robards' Junky Salad

1 clove garlic
1/2 tsp. dry mustard
1/4 cup olive oil
2 tbsps. wine vinegar
Salt and freshly ground pepper to taste
1-2 tsps. each fresh minced: oregano, tarragon, basil, chives and parsley
1 1/2 tsps. curry powder
Few dashes of Tabasco to taste
Assorted cleaned, well-chilled greens: romaine, Bibb lettuce and watercress

Rub salad bowl with garlic. Rub mustard into olive oil. Combine with remaining ingredients (except greens) in screw-top jar. Cover and shake well to mix. Assemble greens in salad bowl. Toss lightly. Serves 4.

Sunday, April 23, 2017

Recipes by Joan Rivers: Apricot Coconut Cake; Roast Flaming Duck

Joan Rivers' Apricot Coconut Cake

24 (2-inch size) plain coconut cookies, crumbled
2 envelopes unflavored gelatin
1/2 cup cold water
1 (16 ounce) can apricots in syrup
1 1/2 cups butter
3 cups confectioners' sugar
Grated rind of 1 orange
1 lemon, juiced
1 cup miniature marshmallows
1 1/2 cups chopped nuts
6 egg whites
1/8 teaspoon kosher or sea salt
1/2 cup granulated sugar
Chopped nuts (garnish)
Flaked coconut (garnish)

Place 1/2 of the crumbled cookies in the bottom of a 9-inch pie plate.

Soften gelatin in cold water. Cook over low flame until gelatin is dissolved. Puree in blender with apricots and their syrup. Add butter and confectioners sugar. Blend until well mixed. Add grated orange rind and lemon juice. Fold in marshmallows and nuts.

Place egg whites in a large bowl. Add salt; beat until stiff. Gradually beat in sugar. Fold egg white mix into gelatin/apricot mix. Spoon over cookie crumbs. Sprinkle remaining cookie crumbs over top. Chill overnight.
Garnish with whipped cream. Sprinkle with more chopped nuts and flaked coconut.

Joan Rivers' Roast Flaming Duck

4 1/2 or 5 pound duckling (fresh or frozen)
1 clove garlic
Freshly ground pepper
1/3 cup strained orange marmalade
2 tablespoons honey
1 1/2 teaspoons bottled browning sauce (or soy sauce)
2 teaspoons lemon juice
1/3 cup Grand Marnier

Quarter the duckling, using poultry shears (or a sharp knife). Cut bird lengthwise through breastbone and one side of backbone. Divide halves just above thighs.

Rub quarters on both sides with Grand Marnier, garlic, salt and pepper. Let stand 1/2 hour. Place pieces, skin side down, on rack in a roasting pan. Spoon over marinade made by mixing together orange marmalade, honey, browning sauce (or soy sauce) and lemon juice. Roast 45 minutes at 350 degrees, basting once. Turn pieces, skin side up. Baste twice with marinade mixed with pan drippings. Roast 1 hour longer or until done. Run under broiler to crisp skin.

Remove duck to a heated platter. Put pieces together with toothpicks to form whole duck. Heat Grand Marnier, pour over duck and ignite. Mound steamed rice around duck. Garnish with a flower in its mouth and grapes on the side. Serves 4.

Saturday, April 22, 2017

Recipes by Jeannie C. Riley: Ice Box Lemon Pie; Texas Tacos

Jeannie C. Riley's Ice Box Lemon Pie

For the pie crust:
1 1/4 cups graham cracker crumbs (or crumbled zwieback, gingersnaps or vanilla wafers)
3 tbsps. soft butter (or margarine)
3 tbsps. sugar

In mixing bowl combine graham cracker or other crumbs with butter and sugar. Press crumb mixture into bottom and sides of an 8-inch pie plate. Bake in preheated 325 degrees F. oven about 10 mins. Cool before adding lemon filling.

For the filling:
2 eggs, separated
1 can sweetened condensed milk
1/3 cup fresh lemon juice
1 tsp. finely grated lemon rind (or 1/4 tsp. lemon extract)
1/4 cup sugar

1. Blend together egg yolks, condensed milk, lemon juice and lemon rind (or lemon extract). Pour into cooled crust.

2. Prepare meringue topping by beating egg whites until barely stiff. Add sugar gradually and continue beating until mixture is thick and glossy. Pile lightly to cover lemon filling. Bake in preheated 350 degrees F. oven until meringue is lightly browned, 12 to 15 minutes. Chill well before serving. Serves 6.

Jeannie C. Riley's Texas Tacos

For the tacos:
2 tbsps. vegetable oil (or lard)
12 large tortillas (fresh, frozen or canned)

Slip one tortilla at a time into the hot oil (or lard). Heat until tortilla becomes pliable. With tongs, remove half-cooked taco, fold in half, drain on absorbent paper. Half fill with your favorite filling; fry in hot oil (or lard) until crisp; drain well. Complete filling with garnishing, guacamole, and-or sour cream or hot pepper sauce. Makes 12 tacos.

Ground meat filling:
1/2 lb. lean ground beef (or chorizo sausages)
1/2 green pepper, diced
1 small yellow onion, peeled and chopped
2 tsps. vegetable oil (or lard)
1 small peeled ripe tomato, chopped
Pinch of sugar
Pinch of ground coriander
2 tsps. chili powder
Salt and freshly ground pepper to taste
1/4 cup pimiento-stuffed olives, chopped

Brown beef, green pepper and onion in vegetable oil until vegetables are softened; stir often so meat is crumbly in appearance. Add tomato, sugar, coriander, chili powder, salt and pepper to taste, and olives. Cook over medium heat, stirring often until sauce has thickened and reduced in volume about one-third (about 15 minutes). Set aside until ready to use.

Alternate fillings: Cooked leftover meat (pork or beef shredded); roast chicken (or turkey cut in julienne) mixed with chopped almonds (or walnuts), chili powder, red sweet diced pepper, salt and freshly ground pepper to taste. Cheese tacos can be made by placing shredded meltable yellow or white cheese (mild Cheddar or processed American) dusted with chili powder inside half-cooked tortilla, then frying in shallow oil or oven-roasting in moderate oven until cheese melts and taco is crisp on the outside.

For the garnishing:
Shredded lettuce
Chopped sweet red or green pepper
Minced sweet white onion
Chopped tomato
Hard-cooked egg
Refried beans
Chopped avocado

Jeannie's Thoughts: For fun 'n games, let friends and family do their own things. Prepare tacos in advance and set on tray with fillings and garnishes. For instant consumption, cook tacos in electric fry pan, in deep fat fryer, or in a preheated oven. For exotic touches, serve for cocktail or supper fare with tossed green salad, wedges of lime dipped in coarse salt and the favorite Riley libation: freshly squeezed grapefruit juice or Margaritas.

Friday, April 21, 2017

Bobby Riggs' Famous Salad with Roquefort Dressing

Bobby Riggs' Famous Salad with Roquefort Dressing

For the Roquefort dressing:

2 tbsps. wine vinegar
Coarse salt, freshly ground pepper to taste
6 tbsps. salad oil
3 tbsps. crumbled Roquefort cheese
Few drops pressed garlic

Place wine vinegar in glass jar, add salt and pepper to taste, shake well. Add oil a little bit at a time, covering jar and shaking well after each addition (may be done in small bowl using a fork). Stir in Roquefort and garlic. Cover and chill thoroughly before using.

For the salad:

4 hearts of lettuce, washed and crisped
1 large beefsteak tomato, washed, cut in thin pieces
3 slices crisp bacon, drained on absorbent paper, then crumbled
2 hard-cooked eggs, peeled, cut in thin slices
1 tsp. minced scallion (or onion)
1 California avocado, peeled, cut in large pieces
Lemon juice

Arrange lettuce in large wooden salad bowl. Add tomato, bacon, eggs and scallion (or onion); toss lightly. Add a few drops of lemon juice to sliced avocado before adding to salad to prevent pieces from turning brown. Arrange avocado in bowl to make a pretty design. Shake dressing well before adding to salad. Use additional salt and pepper if necessary. Serve at once. Great with thin breadsticks and tall glasses of lemon-flavored tea. Serves 4.

Thoughts: Thin julienne strips of ham, chicken or cheese make a fine addition to the salad.

Thursday, April 20, 2017

Recipes by Diana Rigg: Aioli; Mussels

Diana Rigg's Aioli

3 cloves garlic, peeled
1/4 cup fresh basil, chopped
2 egg yolks
1/2 tsp. salt
Freshly ground pepper to taste
1 tbsp. wine vinegar
1 cup fine grade Spanish olive oil
2 tbsps. fresh lemon juice

Crush garlic. Put crushed garlic and basil into a mortar (or small bowl that narrows at the bottom) and pound with pestle until well-blended (or use electric blender). Add egg yolks to garlic mixture. Beat egg yolks with a whisk (or fork) until they are thick; beat in salt, mustard, pepper and vinegar.

Add olive oil drop by drop, beating well after each addition. Be sure the yolks have absorbed each drop of oil before adding more olive oil. Keep adding olive oil until half the oil has been used and the mixture is quite stiff. Now add lemon juice by beating it hard, then larger amounts of olive oil, beating very hard after each addition.

The mayonnaise is very thick. It can be made thinner by cutting down on the amount of oil. (Vary according to individual taste.) Serve cold with roast lamb, as dip for raw vegetables, glaze for poached white fish or stir into hot soup. Makes 1 generous cup.

Thoughts: Diana's homemade mayonnaise is worth all the trouble to make. An electric blender speeds the task. For lovely variations, use chopped chives, lime juice and parsley.

Diana Rigg's Mussels

4 dozen mussels, in shell
1 small onion, chopped
2 tbsps. chopped fresh parsley
1/2 clove garlic, pressed
1 tbsp. chopped fresh thyme or 1 tsp. dried thyme
1/2 fresh lemon, squeezed
1 1/2 cups dry white wine

Select large fresh mussels with the shells closed; scrub them very well with a stiff wire brush under running water. Place mussels in large stock pot. Cover and cook them over high heat about 5 minutes (or until shells begin to open), shaking pan. Discard any that do not open. Line a strainer with cheesecloth, set over a bowl, pour mussels through cheesecloth to collect the fluid and remove any remaining sand. Return mussels and shells (rinsed in water) and strained liquid to stock pot. Add onion, parsley, garlic, thyme, lemon juice and wine. Cook about 7 minutes longer. Serve at once with French bread. Makes a complete meal! Serves 4.

Thoughts: Diana's mussels are lovely and delicate to the taste. If desired, stir in a dollop of Diana's aioli to complete the feast. If you like, use mussel shell as a spoon. It only adds to the fun!

Wednesday, April 19, 2017

Tim Rice's Eggs Tarragon

Tim Rice's Eggs Tarragon

1 qt. water
1/4 cup white vinegar
4 fresh eggs at room temperature
1/3 cup sweet butter
1/2 tsp. fresh lemon juice
Good pinch of dried tarragon (fresh chopped tarragon, if available)
2 English muffins, split in half
Salt and freshly ground pepper to taste

Heat water and vinegar in saucepan and bring to boil over low heat. Break each egg into a cup; slip egg from cup onto the surface of the water. Poach each egg until the white is solidly white and no longer transparent (yolk must still be runny). It takes about 2 1/2 to 3 minutes. Keep water simmering. Remove each egg carefully with slotted spoon; drain on paper toweling; place in preheated 150 degrees F. oven until ready to use. Heat butter in skillet over low heat; add lemon juice and tarragon. Heat piping hot without browning butter. Place eggs on toasted muffin halves; top with tarragon butter; season eggs liberally with salt and pepper. Serve at once. Good with a slice of grilled Canadian bacon or ham steaks. Serves 2.

Thoughts: Tim's poached eggs are excellent topped with a Hollandaise sauce and served on a thick slice of ham and fresh tomato. Also, for higher protein touches, melt American cheese with heavy cream and flavor with a dash of Tabasco, salt and freshly ground pepper. Top each poached egg with cheese sauce and run under broiler a few minutes. Makes an excellent midday lunch or evening meal.

Tuesday, April 18, 2017

Ingeborg Rhodin's Kokt Lamm Med Dillsas

Ingeborg Rhodin's Kokt Lamm med Dillsas

2 lbs. lamb riblets, cut in halves
4 cups boiling water
2 tsps. salt
1 bay leaf
3-4 white peppercorns (or 1/16 tsp. ground white pepper)
1 tsp. vegetable oil
Sprigs of fresh dill

1. Have butcher cut riblets in halves and trim away excess fat. Add riblets to boiling water in a Dutch oven with bay leaf, salt and peppercorns. Cover, simmer 1 hour or until tender.

2. Drain, reserve stock. Then brown riblets quickly in oil, drain well before placing on a heated platter. Garnish with dill sprigs. Serve with dill sauce and side dishes of boiled new potatoes (cooked in their jackets) and buttered garden peas. Serves 4.

Dillsas (Dill Sauce)

2 tbsps. butter
2 tbsps. flour
2 cups drained skimmed lamb stock
2 tbsps. chopped dill
1 1/2 tbsps. while vinegar
1/2 tbsp. sugar
Salt and pepper to taste
1 egg yolk

1. Melt butter, add flour and stir until well blended. Cook 1 min. over low heat, stirring. Add stock gradually, cook over low heat 10 mins. stirring occasionally. Add dill, vinegar, sugar, salt and pepper to taste. Remove from heat, add beaten egg yolk. Serve at once. 

Monday, April 17, 2017

Debbie Reynolds' Eggplant Casserole

Debbie Reynolds' Eggplant Casserole

1 (1 1/4 pound) eggplant
4 ounces Swiss cheese, shredded
1 cup grated Parmesan cheese
3 medium tomatoes, sliced
1/4 cup butter
1 cup (8 ounces) tomato sauce
1 cup seasoned bread crumbs

Peel eggplant and slice in 1/4-inch thick rounds. Place in a bowl with about 2 tablespoons salt and enough water to cover. Let stand 20 minutes, then drain.

Meanwhile, preheat oven to 350 degrees F. Grease bottom and sides of a 13 x 9-inch baking dish.

Mix cheeses in a bowl. Remove and reserve 1/3 the cheese mixture. Layer 1/3 the eggplant and 1/2 the tomato slices in prepared baking dish. Sprinkle with salt and pepper. Top with 1/2 the remaining cheese mixture. Repeat layers once. Top with remaining eggplant and dot with butter. Pour tomato sauce over top, sprinkle with bread crumbs, then the reserved cheese mixture. Cover with foil. Bake for 1 hour.

Uncover and bake 15 minutes longer or until eggplant is tender. Serves 8.

Sunday, April 16, 2017

Burt Reynolds' Beef Stew

Burt Reynolds' Beef Stew

3 slices bacon, cut into small pieces
4 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 pounds boneless beef round, cut into 1-inch cubes
1 large onion, chopped
1 clove garlic, minced
1 (8 ounce) can tomato sauce
1 (8 ounce) can beef broth
1 cup dry red wine
1 bay leaf
Pinch of thyme
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
3 potatoes, cut into bite-size pieces
6 to 8 fresh mushrooms, sliced

Cook bacon until crisp in a Dutch oven; reserve bacon fat, and drain bacon on paper toweling.

Combine flour, salt and pepper in a plastic bag; shake beef in flour mixture to coat completely. Brown beef in bacon fat, turning often. (Add a little more vegetable oil if needed.) Add onion and garlic; cook 3 minutes. Add tomato sauce, broth, wine, bay leaf, and thyme. Cover; lower heat, simmer 1 1/2 hours.

Add carrots, celery, potatoes, and mushrooms. Uncover and cook until meat and vegetables are tender. Sprinkle with reserved bacon. Serves 4.

Saturday, April 15, 2017

Recipes by Della Reese: Chicken Salad a la Grecque; Jamboree Salad

Della Reese's Chicken Salad a la Grecque

1 head iceberg lettuce
1 cup chicken stock
3/4 cup dry white wine (or apple juice)
2 tbsps. fresh lemon juice
1/4 tsp. curry powder
1/2 tsp. rosemary
1 bay leaf
1 whole chicken breast, split
2 tsps. corn oil
Salt and freshly ground black pepper to taste
1 cup seedless green grapes
2 tbsps. feta (or Monterey Jack) cheese

1. Core, rinse and drain lettuce thoroughly; chill in disposable plastic bag (or plastic crisper). Bring chicken stock, wine (or apple juice), lemon juice, curry powder, rosemary and bay leaf to a boil. Add chicken breasts. Cover and simmer 15 to 20 minutes or until chicken is tender. Cool in broth. Remove skin, cut into large chunks.

2. Tear lettuce into bite-size pieces. Toss with 2 or 3 tablespoons chicken broth, corn oil, salt, pepper and grapes. Top with crumbled or cubed cheese. Heat remaining broth to sip with salad. Makes 2 luncheon-sized servings.

NOTE: Della likes to toss a salad in a glass or wooden salad bowl. Her favorite salad bowl is a large, 12-year-old wooden bowl bought in New York. To prepare the bowl for salad-making, she suggests, "Let bowl soak in oil--any kind will do--for three days. Pour off the oil, wipe dry with paper toweling. After using, it can be cleaned simply by wiping dry with paper toweling. It should be rinsed with water only, never soap. Dry thoroughly before putting away." Della learned her "soak-in-oil" trick from her late mother.

Della Reese's Jamboree Salad

1 head iceberg lettuce
1 cup cooked diced mixed vegetables (or one 8 1/4-oz. can mixed salad vegetables)
1 cup cooked whole small white onions (or one 8-oz. can whole small onions)
4 cherry tomatoes
1/4 cup dairy sour cream
1 tsp. fresh lemon
1 tsp. soy sauce
1/2 tsp. seasoned salt
A few dashes coarsely grated black pepper
Caraway seeds
1 small cucumber and several cherry tomatoes for garnish

1. Core, rinse and thoroughly drain lettuce; chill in plastic crisper (or disposable plastic bag). Drain vegetables and onions well.

2. Cut onion and tomatoes into wedges. Blend sour cream with lemon juice, soy sauce and seasoned salt; toss lightly with mixed vegetables, onion and tomatoes.

3. Line salad bowl with outer surface leaves; halve remaining lettuce lengthwise, then finely shred enough to measure 3 cups. Mound in center of bowl. Spoon vegetable mixture in ring around mounded lettuce. Lightly sprinkle pepper and caraway seeds over all. Garnish with sliced cucumber and cherry tomatoes. Makes 4 servings (81 calories each).

Thoughts: Della's favorite salad is a rich-tasting salad and is satisfying as a low-calorie lunch. Calories become even less if yogurt (62 calories) is substituted for the sour cream but lemon juice should be reduced to one teaspoon. Strips of cheese or lean meat (rare roast beef, tongue, leg of lamb or ham) or poultry (turkey or chicken) can be added for protein, increasing calorie content somewhat.