Recipes by Anne Meara: Fettuccine; Super Sweet Potato Casserole

Anne Meara's Fettuccine

1 pound fettuccine, cooked and drained
8 ounces grated Parmesan cheese
1/2 pound bacon
1/2 cup heavy cream
1 pound finely shredded cheddar cheese

Fry bacon and drain. Add to cooked, drained noodles along with cheeses and cream. Heat for 5 minutes, or until cheese melts.

Anne Meara's Super Sweet Potato Casserole

6 medium-sized sweet potatoes (boiled or canned)
3 tablespoons butter
About 1/3 cup orange juice
Scant 1/4 cup light brown sugar
1 teaspoon finely grated orange (or lemon) rind
1 beaten egg
1/8 teaspoon nutmeg (or 1/16 teaspoon allspice, mace or ginger)
1/4 teaspoon cinnamon
1 teaspoon salt
1/2 cup chopped pecans
6 marshmallows

Cook peeled sweet potatoes, cut in quarters in boiling salted water (or heated canned sweet potatoes in their juice). Drain, mash until light and fluffy. Add all the remaining ingredients except the marshmallows. Place seasoned mixture into a well-buttered baking dish. Bake in preheated 375 degree oven about 30 minutes. Put marshmallows on top; return dish to oven until marshmallows are golden brown. Serves 6-8.

Anne's Thoughts: For holiday touches, prepare basic recipe. Cut 3 navel oranges in half; remove pulp and white membrane. Fill each cup with seasoned mixture. Top each cup with one marshmallow. Bake about 20 minutes in 350 degree oven. 

Claudia McNeil's Collard Greens

Claudia McNeil's Collard Greens

3/4 pound salt fat back
1 clove garlic, minced
Two 10-ounce packages frozen chopped collards
1/2 cup red wine vinegar
2 good pinches ground sage (or thyme)
Small green tomato pickles or pinch crushed hot red pepper
Salt and freshly ground pepper to taste

Wash meat carefully to remove excess salt, dry well, chop in large dice. Put fat back and garlic in colander, set aside for one hour. Place garlic-flavored meat in deep cast-iron skillet. Cook slowly over low heat about 20 minutes (or until rind is crisp and most of the fat has been rendered out). Stir occasionally during cooking. Pour off half the grease, discard. Add unthawed collards, breaking up with fork until completely separated. Add vinegar, sage and chopped tomato (or crushed red pepper); cover, cook about 20 minutes (or until greens are tender). Season, serve as side dish with roast turkey, beef roast or pork chops. Serves 4.

Thoughts: If fresh collards are used, wash greens thoroughly, picking over carefully before chopping. Allow about 45 minutes cooking time. 

Recipes by Barbara McNair: All-in-the-Pot Spaghetti; Collard Greens

Barbara McNair's All-in-the-Pot Spaghetti

For the meat balls:

1 1/2 pounds lean ground beef
2 tablespoons chopped chives
1/2 teaspoon oregano
2 tablespoons salad oil
2 tablespoons chopped parsley
1/4 teaspoon seasoned salt
1/4 teaspoon freshly ground black pepper

Mix together beef, chives, oregano, parsley, seasoned salt and pepper. With fingers, shape meatballs into 2-inch balls. Heat oil in large stock pot (or
Dutch oven). Brown meatballs in hot oil until lightly browned on all sides. Remove meatballs and set aside.

For sauce and pasta:

1 medium-sized green pepper, chopped
1/2 cup chopped celery
1/2 cup chopped onion
2 cloves garlic, pressed
One (16-oz.) can tomatoes
1/4 teaspoon salt
One (6-oz.) can tomato paste
1/4 teaspoon seasoned salt
1/2 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon crushed red pepper
1/8 teaspoon freshly ground black pepper
3 quarts boiling salted water (use 1 tablespoon salt)
8 ounces spaghetti (or shell macaroni)
Freshly grated Parmesan cheese

Add green pepper, celery, onion and garlic to same pot (or Dutch oven). Cook, stirring occasionally, until vegetables are limp. Add undrained tomatoes, tomato paste, seasoned salt, basil, oregano, crushed red pepper and black pepper; mix well. Bring to a boil; add meatballs. Cover and simmer slowly about 45 minutes, stirring occasionally. Meanwhile cook spaghetti (or macaroni) in boiling salted water until tender. Drain in colander. To serve, put spaghetti (or macaroni) in deep heated bowl. Pour sauce and meatballs over spaghetti (or macaroni). Toss lightly to mix. Serve with Parmesan cheese. Makes a delicious late night offering with tossed green salad and garlic bread. Serves 4.

Barbara McNair's Collard Greens

3 large smoked ham hocks
2 medium onions, chopped
1 quart water
3 pounds fresh collard greens
3 tablespoons bacon fat
1 teaspoon salt
1/4 teaspoon red pepper flakes
Freshly ground black pepper to taste

Boil ham hocks and onions in water 1 1/2 hours. Wash greens carefully, break off stems, discard. Chop greens into small pieces, add to pot with ham hocks. Add more water if necessary (water should reach halfway up side of pot). Add bacon fat, salt, red pepper flakes and black pepper to taste. Cover and simmer 1 hour (or longer) until greens are tender. Makes a fabulous accompaniment to roast turkey. Serves 4-6.

Recipes by Ed McMahon: French-Style Leg of Lamb; Roast Turkey with Brandied Stuffing

Ed McMahon's French-Style Leg of Lamb

1 bone-in leg of lamb, weighing about 6 lbs.
2 or 3 cloves of garlic, peeled, cut in slivers on toothpicks
1/2 cup Dijon-type prepared mustard
Handful chopped fresh parsley
Salt, freshly ground black pepper
1/2 bottle dry red wine

Wipe off roast with damp clean cloth. Insert garlic with sharp knife. Attach garlic to toothpicks (leave sticking out of meat). Rub mustard generously over entire outer surface of the lamb; place roast on rack.

Place rack in bottom of large open roasting pan. Scatter parsley over top of roast, season outside lavishly with salt and pepper. Pour small amount of water into bottom of pan.

Roast leg of lamb in preheated 350 degrees F. oven for 1 to 1 1/4 hours for medium rare, or 1 1/4 to 1 1/2 hours for well done. Baste roast liberally with wine as it cooks.

During last half-hour of roasting time, pour off cooking juices into small plastic container. Place container in freezer until fat congeals on top. Remove and discard fat.

Cook down juices to make sauce, season to taste. Let roast stand 10 minutes to firm up before carving. Delicious with your favorite wine. Serves 5-6.

Ed McMahon's Roast Turkey with Brandied Stuffing

1 pkg. (8 ozs.) herb seasoned stuffing mix
1 pkg. (8 ozs.) cornbread stuffing mix
1 1/2 cups (15 to 16 ozs.) applesauce
1/2 cup drained, crushed pineapple
Handful chopped fresh mushrooms
1 cup orange or lemon marmalade
1/2 tsp. sage
1 cup brandy
1/2 cup cooked, crumbled pork sausage
1 cup butter, melted
10-12 lb. turkey
6 strips of bacon

Combine stuffing mixes, applesauce, pineapple, mushrooms, marmalade, sage, brandy, sausage and butter. Stuff turkey and truss. Place on rack, breast-side up, in roasting pan.

Place bacon strips over breast. Bakein preheated 325 degrees F. oven for 1 hour; then cover loosely with a foil tent and continue baking until well-browned and tender about 3 1/2 hours, basting occasionally.

Remove bacon when it is crisp. Crumble it into dressing after it is removed from the bird (omit if sausage has been added to dressing). Serves 6.

Thoughts: Additional brandy can be brushed on bird as it bakes to gave it taste and color.

LaMonte McLemore's Meatloaf

LaMonte McLemore's Meatloaf

For the loaf:
One half medium-sized green pepper, chopped
One medium-sized onion, peeled and chopped
Large stalk of celery (including the leaves), chopped
Vegetable oil
Salt, freshly ground pepper to taste
3 lbs. top ground beef
10 3/4-oz. can cream of mushroom soup
3 eggs

For the sauce:
1/2 cup catsup
2 tbsps. Worcestershire sauce (or A-1 sauce)
Salt, freshly ground pepper to taste

1. Saute green pepper, onion and celery in vegetable oil until vegetables are softened; pour off and discard excess fat.

2. Place ground round in mixing bowl; pour hot onion mixture into meat; cool slightly before mixing with half the amount of soup, season to taste.

3. Boil eggs about 3 mins.; cool slightly. Pat meat into loaf in baking dish. Divide in three parts; break eggs into each third of loaf; cover with meat mixture burying eggs. Bake in preheated 300 degrees F. oven about 45 mins.

4. Prepare sauce by mixing catsup with Worcestershire (or A-1) sauce, salt and pepper to taste. Spoon over meat loaf; bake about 45 mins. longer (or until meat is cooked), baste several times during baking. Serves 8. 

Andrew McLaglen's English Steak and Kidney Pudding

Andrew McLaglen's English Steak and Kidney Pudding

For the Suet Pastry:

4 cups all-purpose flour
1/8 lb. finely chopped beef suet
1 tsp. salt
Dash of white pepper
About 6 tbsps. ice water

Combine flour, suet, salt and pepper in large, well-chilled bowl. With fingers, rub flour and fat together until mixture is the texture of cornmeal. Add water, knead well. Form pastry into ball with hands. If dough is crumbly, add 2 tsps. ice cold water, 1 tsp. at a time, until dough sticks together. Knead dough on lightly floured board until smooth and satiny (about 6-8 minutes), dust with flour, wrap loosely with wax paper; refrigerate at least 1 hour.

For the pudding:

2 lbs. top round steak, cut in 1-inch cubes
1 lb. lamb kidneys, peeled, trimmed, cut in 1-inch cubes
3/4 cup flour
2 tsps. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
1/2 lb. fresh mushrooms, quartered
1/2 cup chopped white onion
1/3 cup finely chopped parsley
1 1/2 cups boiling water

Place steak and lamb kidneys in large bowl. Mix together 1/2 cup flour with salt, pepper and nutmeg; sprinkle over meat, toss to coat meat evenly. Add mushrooms, onion and parsley, toss lightly. Roll out two-thirds of pastry on lightly floured board (or pastry cloth), forming circle 14-inches in diameter, 1/4-inch thick. Line 6-cup, heatproof bowl (or casserole), measuring 7 inches in diameter, 4 inches deep with crust. Press lower crust lightly with fingers so pastry sticks to bowl (or casserole).

Place seasoned beef-lamb mixture in center of crust, mounding mixture in center. Pour in boiling water. Roll out remaining pastry, forming 8-inch circle for upper crust. Trim excess pastry from lower crust; moisten edges lightly with cold water, using pastry brush (or fingers). Top with upper crust, trim off excess upper crust at edges. Press, flute upper and lower crusts together, sealing well with fingers (or fork). Place a lightly buttered 10-inch round of aluminum foil over top of pudding, fold under edges to hold in place. Lightly dampen muslin cloth (or clean kitchen towel) with cold water; wring dry. Lay cloth (or towel) flat; sprinkle with remaining flour, shake off excess flour. Place floured cloth (or towel) over top of bowl (or casserole); tie in place with string 1 1/2 to 2-inches from top of bowl. Tie two ends of towel diagonally over top of pudding; repeat using opposite ends. Place bowl (or casserole) in large stock pot, (or steamer), pour in enough boiling water to come 3/4 way up sides of bowl (or casserole). Heat to boiling point; cover pot. Reduce heat to low simmer. Steam 5 hours, add more water as needed. To serve, remove from stock pot (or steamer); remove towel and foil covering. Serve at once. Serves 6-8.

Thoughts: Andy's recipe should be followed precisely. Suet works best (do not substitute shortening); do choose heatproof bowl (or casserole) in dimensions recommended. Use trivet in bottom of stock pot if using glass bowl if steamer is not available. The results are worth waiting for!

Phyllis McGinley's Coq Au Vin

Phyllis McGinley's Coq Au Vin

6 strips of bacon cut in 1/2-inch pieces
3 tablespoons butter
4 pounds each chicken breasts and legs (skinned)
1 1/2 teaspoons salt
3 tablespoons flour
1/4 teaspoon freshly ground pepper
1/2 cup Cognac
2 cans (10 1/2 ounces) beef broth, undiluted
6 cups Beaujolais
1/2 cup Rainwater Madeira
1 tablespoon tomato paste
2 cloves garlic, passed through a garlic press
1/3 teaspoon thyme
1/16 teaspoon ground nutmeg
1 bay leaf
12 baby carrots or 8 carrots (cut into 2-inch pieces)

40 pearl onions (butter-browned, then simmered in 3/4 cup beef broth flavored with a bouquet garni of 6 sprigs parsley, 1/4 teaspoon thyme, 1/2 bay leaf, until onions are browned but still hold their shape)

21 mushroom caps (butter-browned)
Chopped parsley
Cooked wild rice

Saute bacon in butter until lightly browned; set aside bacon. Brown chicken pieces quickly in butter, turning once. Add seasonings. Add bacon, cover, simmer 10 minutes. Uncover and add heated Cognac. Ignite Cognac, shake casserole (or heavy frying pan) until flames subside. Add beef broth, Beaujolais, Madeira, tomato paste, garlic, thyme, nutmeg, bay leaf, and carrots.

Cover, simmer slowly about 30 minutes, or until the chicken is tender. Remove chicken and carrots to a side dish. Discard bacon. Cook stock until reduced to 2 1/2 cups. Meanwhile, prepare onions and mushrooms as directed in separate skillets. Blend flour into mushroom drippings. Cook until flour is brown and blend hot liquid from casserole into flour with wire whisk. Stir into the chicken stock.

Add onions, mushrooms, chicken and carrots. Cover, simmer 5 minutes. Cool, refrigerate. Next, day, remove congealed fat. Heat casserole slowly in oven or on top of the stove. Serve from the casserole.