Mary Tyler Moore's Almond Meringue Cookies
4 egg whites
8 teaspoons powdered skim milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon liquid artificial sweetener
Cinnamon to taste
Beat egg whites until stiff. Add powdered skim milk. Mix well. Add extracts and sugar substitute. Drop cookies by spoonsful onto cookie sheet. Bake at 275 degrees F. for 45 minutes. Remove from cookie sheet and dust with cinnamon. Yields 2 to 2 1/2 dozen.
Mary Tyler Moore's Brandied Fruit
3 winter pears or Golden Delicious apples
1 1/2 cups water
1/2 cup brown sugar
1 tablespoon butter or margarine
1/2 stick of cinnamon
1/2 teaspoon whole cloves
1/3 cup brandy
Core and slice pears (or apples). Combine remaining ingredients to make syrup. Bring to boil; add fruit. Simmer 10 minutes. Serve hot with fowl or meat. Remove lemon peel before serving. Can be served as dessert, too.
Thoughts: Peaches can be substituted for pears or apples. If desired, use several kinds of fruits. Great with small turkey, barbecued chicken or capons.
Mary Tyler Moore's Curried Pear Slices
2 fresh winter pears
1/3 cup butter or margarine
2 teaspoons sugar or honey
2 teaspoons curry powder or ground ginger or mace
Core and slice pears Melt butter in skillet. Add sugar or honey. Cook over low heat, stirring, until pears are tender (about 10 minutes).
Dust with curry powder. Delicious with lamb or Rock Cornish hens. Serves four.
Thoughts: If desired, halve pears. Saute as directed. Substitute 1 teaspoon Cointreau or sugar. Fill centers with a dollop of chutney.
Mary Tyler Moore's Poor Man's Stroganoff
3 tablespoons butter or margarine
2 cans (3 ozs. each) chopped mushrooms, drained
1 medium-sized yellow onion, peeled and minced
1 pound top-grade lean ground sirloin
1/2 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons dry sherry
1 cup dairy sour cream
Chopped parsley, chives or dill
Melt butter in skillet over low heat. Add mushrooms and onion. Cook until soft (about 5 minutes). Shake pan often for even cooking.
Add meat and seasonings to onion mixture. Cook over medium heat until meat begins to turn brown. While cooking, stir with fork to prevent meat from lumping.
Remove pan from heat and pour in sherry. Cook a few minutes, then add sour cream, and replace skillet over low heat. Cook until sauce begins to simmer, stirring often. Do not boil.
Serve over hot cooked rice, buttered noodles (tossed with poppy seeds) or toast points. Garnish with snipped fresh parsley, chives or dill. Serves four.
Thoughts: Miss Moore advises, "If you wish to delay serving the stroganoff, cover the skillet and reheat just before serving. It's a non-fail main dish that can sit as long as you want it to--within reason, that is--without the sauce curdling."