Kathleen Nolan's Chili Stew

Kathleen Nolan's Chili Stew

1 pound dried navy beans
2 tablespoons salad oil
4 pounds lean round steak cut in large cubes
6 medium-sized yellow onions, peeled and chopped
2 large green peppers, coarsely chopped
2 cloves garlic, pressed
4 loin pork chops (about 1 pound)
3 pounds coarsely ground chuck
8 ounces hot Italian pepperoni, skinned, cut in thin rounds
About 1 tablespoon salt
About 1/2 teaspoon freshly ground black pepper
4 tablespoons chili powder
2 1/2 teaspoons oregano
1 teaspoon basil
4-ounce can whole roasted peeled green chiles, chopped (or 6 crushed chili peppers)
1 heaping teaspoon crushed red pepper (or Tabasco sauce)
One 1-pound can tomato puree
One 1-pound can peeled Italian plum tomatoes
Two 8-ounce cans tomato sauce
Four 1-pound cans red kidney beans
Two 1-pound cans pinto beans (Mexican style)
One 10-ounce pkg. frozen lima beans
One 1-pound can pearl onions, drained
1 pound broad noodles

Wash navy beans, cover with water, soak overnight. Drain beans, place in large saucepan, cover with water. Bring to boil. Simmer about 1 1/2 hours. Heat 1 tablespoon oil in large cast iron skillet (or electric fry pan). Add cubed beef, half the onion, green pepper and garlic. Brown meat over high heat, stirring. Heat remaining oil in another large skillet. Brown pork chops well on both sides, set aside. Add ground chuck, remaining onion, green pepper and garlic; cook over medium heat, stir occasionally so meat is lumpy in appearance but not burned.

Divide pepperoni between both skillets. Start seasoning meat in both skillets dividing the following ingredients between them: salt, freshly ground pepper, green chiles (or crushed chili peppers), crushed red pepper (or Tabasco sauce), chili powder, oregano, basil, tomato puree, plum tomatoes and tomato sauce. Cook about 30 minutes. Transfer ingredients in both skillets to one large stock pot. Add cooked navy beans plus about 1 1/2 cups broth from cooking beans. Let simmer uncovered about 1 hour; add browned pork chops, kidney and pinto beans, cook 1 hour longer. Stir often to keep stew from sticking.

Add lima beans, pearl onions and noodles. Cook about 20 minutes (or until lima beans and noodles are tender). Keep tasting to correct seasonings. To serve, ladle stew into individual soup bowls. Serve with crisp green salad. Makes approximately 2 1/2 gallons or enough to serve 25 hungry people.

Kathleen's Thoughts: "The stew tastes best made in large quantities. Regulate the 'hotness' of the chili to suit your own taste buds. Keep tasting the stew by stages for the best results. Freeze leftovers. To reheat, add small amount of water and additional seasonings for the second time around."

Recipes by Pat Nixon: Avocado Salad; Braised Swiss Steaks; Chicken Casserole; Enchiladas with Chicken; Hot Chicken Salad; Meatloaf; Meatloaf II; Sesame Cheese Ball; Vanilla Souffle with Vanilla Sauce; White House Punch

Pat Nixon's Avocado Salad

Mash 2 medium-size avocados. Stir into slightly thickened lemon gelatin base made with:

1 pkg. lemon gelatin
1 1/2 cups hot water
3 tbsps. lemon juice

Stir in 1 can (2 1/2 size) of drained grapefruit sections and 1/2 cup chopped celery.

Chill and unmold. Serve with a whipped cream and mayonnaise mixture.

Pat Nixon's Braised Swiss Steaks

2 tablespoons corn oil
1 large onion, sliced
1/4 teaspoon thyme
Six 8 oz. steaks (cut from top round)
Seasoned salt
Flour
1 cup beef bouillon
1 cup vegetable juice
1 1/2 cups carrots, cut into julienne (thin strips)
1 1/2 cups leeks, cut into julienne (thin strips)
1 1/2 cups celery, cut into julienne (thin strips)
1 teaspoon chopped parsley

Simmer onions in 1 tablespoon corn oil until golden. Remove pan from heat and add thyme.

Season and sprinkle steaks on both sides with flour, then brown steaks in 1 tablespoon hot vegetable oil on both sides in an iron skillet. Transfer steaks to pan with onions.

Pour vegetable juice and bouillon over steaks. Cover pan and simmer steaks very slowly for 1 hour in the oven or on top of the stove.

After 1 hour cooking time, turn steaks over, then cover the steaks with the vegetable julienne and continue the cooking for 30 minutes more.

To serve, arrange steaks on serving platter. Spoon sauce and vegetables over steaks. Sprinkle with parsley. Serves six.

Pat Nixon's Chicken Casserole

1 large package noodles, cooked
2 fryers (4 cups chicken, cooked)
2 cups chopped celery
2/3 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon grated onion juice
1 small jar pimientos
1 jar button mushrooms
1 can cream of chicken soup
4 hard boiled eggs, cut into large chunks
1 cup grated cheese
2/3 cup sliced almonds
Rolled potato chips

Cook quantity of noodles desired.

Cook celery slightly. Add mayonnaise, lemon juice, onion juice, pimentos, mushrooms, and chicken soup.

Grease casserole. Put a little of the mixture in bottom of casserole, a layer of noodles and a layer of chicken, cut into big chunks. Scatter some hard-boiled eggs. Repeat until casserole is filled having covered each layer with soup mixture. End with soup mixture on top. Spread grated cheese over top. Sprinkle with sliced almonds and rolled potato chips. Bake 30 minutes until bubbly and heated through.

Pat Nixon's Enchiladas with Chicken

1 cup salad oil
1 chopped onion
1 tsp. salt
1 cup chopped cooked chicken
3 tbsps. chopped green olives
2 eggs, beaten
6 tomatoes peeled and chopped
2 chopped green peppers
1/16 tsp. black pepper
1 tbsp. chopped seedless raisins
12 tortillas (canned or fresh)

Heat 3 tablespoons oil in saucepan. Add tomatoes, onion, green pepper, salt and pepper. Simmer 20 minutes over low heat, stirring. Combine chicken, raisins, olives in a bowl; mix well. Dip tortillas in beaten egg. Place about 1 tablespoon chicken mixture in center of each tortilla. Roll up and fasten with toothpick.

Place remainder of oil in separate saucepan, heat to 375 degrees. Fry tortillas for 3 minutes. Drain. Place on a plate. Cover with tomato mixture. Garnish with chopped lettuce, slivered radishes, chopped sweet onion and peeled, sliced avocado. Serves 4.

Pat Nixon's Hot Chicken Salad

4 cups cooked chicken chunks
2 tablespoons lemon juice
3/4 cup mayonnaise
1/2 teaspoon monosodium glutamate
2 cups chopped celery
4 hard-cooked eggs
3/4 cup cream of chicken soup
1 teaspoon onion
2 chopped pimentos
1 cup grated cheese
1 1/2 cups crushed potato chips
2/3 cup toasted almonds

Combine all ingredients except cheese, chips and almonds. Place in a 9 x 13-inch dish. Top with cheese, potato chips and almonds. Let stand in refrigerator overnight. Bake at 400 degrees F. for 20 to 25 minutes.

Pat Nixon's Meatloaf

2 tablespoons butter
1 cup finely chopped onions
2 garlic cloves, minced
3 slices white bread
1 cup milk
2 pounds lean ground beef
2 eggs, lightly beaten
1 teaspoon salt
Ground black pepper, to taste
1 tablespoon chopped fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
2 tablespoons tomato puree
2 tablespoons bread crumbs

Grease a 13 x 9-inch baking pan. Melt butter in a sauté pan and add onions and garlic. Sauté until just golden - do not brown. Let cool.

Dice bread and soak it in milk.

In a large mixing bowl, mix ground beef by hand with sautéed onions and garlic ,and bread pieces. Add eggs, salt, pepper, parsley, thyme and marjoram and mix by hand in a circular motion.

Turn this mixture into the prepared baking pan and pat into a loaf shape, leaving at least one inch of space around the edges to allow fat to run off. Brush the top with the tomato puree and sprinkle with bread crumbs. Refrigerate for 1 hour to allow the flavors to penetrate and to firm up the loaf.

Heat the oven to 375 degrees F. Bake meatloaf on lower shelf of oven for 1 hour, or until meat is cooked through. Pour off accumulated fat several times while baking and after meat is fully cooked. Let stand on wire rack for five minutes before slicing. Makes 6 servings.

Pat Nixon's Meatloaf II

1 pound ground beef
1 pound lean ground pork
1/3 cup chopped onion
1 1/2 teaspoons seasoned salt
1/4 teaspoon ground black pepper
8 ounce can tomato sauce
3 slices bacon

Preheat oven to 350 degrees. In a large bowl lightly mix beef and pork with fork. Add onion, seasoned salt and pepper. Moisten meat mixture with just enough tomato sauce to moisten so meat can be formed into a loaf. Place loaf in baking dish or loaf pan. Cover top of loaf with bacon slices; pour remaining sauce over the top. Bake about 1 1/2 hours or until thoroughly done. Serves 8.

Pat Nixon's Sesame Cheese Ball

1/4 cup sesame seed
2 tablespoons instant minced onion
1 teaspoon beef flavor base
2 tablespoons lemon juice
1/2 pound medium sharp cheese
2 tablespoons mayonnaise
1 tablespoon catsup
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard

Toast sesame seed at 350 degrees F for 15 minutes or until lightly browned.

Soak onion and beef flavor base in lemon juice.

Grate cheese.

Mix ingredients, except sesame seed until well blended. Shape into ball. Spread toasted sesame seed on wax paper; roll cheese ball in seed until outside is coated. Chill.

Serve on a tray with cheese knife surrounded with assorted crackers. Excellent when spread on toast rounds and broiled until cheese melts.

Pat Nixon's Vanilla Souffle with Vanilla Sauce

4 tablespoons butter
2 tablespoons flour
1 cup light cream, scalded
4 tablespoons sugar
5 egg yolks
4 teaspoons vanilla
6 egg whites

Melt butter, add flour and blend well. Cook until the mixture starts to color. Gradually add scalded light cream, stirring constantly, cook for about 5 minutes. Stir in egg yolks which have been beaten with the sugar. Flavor mixture with vanilla and fold in beaten egg whites. Pour mixture into a buttered, sugared souffle dish. Bake in a hot oven (450 degrees) for 10 to 12 minutes. Lower the oven to moderate (350 degrees) and bake for about 20 minutes longer or until a long thin knife inserted in center comes out clean. Serve with vanilla sauce. Serves 8.

Vanilla Sauce

6 ounces sugar
6 egg yolks
1 pint milk
Vanilla to taste

Beat sugar, yolks, and vanilla together; mix with the milk. Put in top of double boiler and beat until it thickens. Take off fire, cool before using. Makes 1 pint.

Pat Nixon's White House Punch

2 quarts lemonade
2 quarts orange juice
1 quart pineapple juice
1 quart grapefruit juice
2 quarts ginger ale, chilled

Mix all together, except ginger ale. Just before serving, add the chilled ginger ale.

Recipes by David Niven: Janssons Frestelse; Julglogg; Julgrot

David Niven's Janssons Frestelse

6 large peeled potatoes
2 yellow onions, peeled and sliced
8 to 10 anchovy filets
Salt and freshly ground pepper
1 1/2 cups light cream (or milk)
Softened butter

Cut potatoes in thin slices. Place layer of potato slices in well-greased ovenproof baking dish. Top with anchovies, sliced onions; end with layer of sliced potatoes. Season to taste but use salt sparingly as anchovies are quite salty. Pouf cream (or milk) over all, mixing with fork; dot with bits of softened butter. Put casserole in preheated 350 degree F. oven; bake uncovered about 45 minutes (or until potatoes are tender). Add more cream (or milk) if potatoes get dry. Serve as luncheon or midnight supper snack with knackerbrod (Swedish rye crisp), sweet butter, hunks of dark rye bread, herring salad (available in Swedish delicatessens) and Vasterbotten (pungent semi-hard cheese).

David Niven's Julglogg

1/2 bottle Akvavit (or vodka)
1 bottle port
1 bottle claret (or sherry)
10 cardamom seeds
6 cloves
2 pieces cinnamon stick (about 3 inches long)
2 bitter orange peels
4 figs (or pears), optional
1 cup blanched, shredded almonds
1 cup seedless raisins
1/2 cup lump sugar
Cognac (or whisky) as desired

Use large decorative copper kettle. Pour in spirits, slowly bring to simmer. Place cardamom seeds, cloves, cinnamon sticks and orange peels in cheesecloth bag; throw into the "glogg," simmer slowly about 10 minutes. Add fruit, simmer 10 minutes longer; remove from heat. Discard spice bag. Place lump sugar in sieve over kettle. Moisten sugar with cognac (or whisky); ignite sugar, holding match well away from the face. Ladle "glogg" over sugar lumps while sugar melts and drips down into kettle to sweeten the drink. Extinguish flame by covering kettle. Serve hot in silver goblets (or ceramic mugs) with a few raisins and almonds. If desired, skip the sugar cube process and sweeten the glogg by adding sugar just before serving. Glogg may be made several days in advance and cooled and stored in well-corked bottles. Reheat just before serving.

David Niven's Julgrot

1 cup long-grain rice
2 tablespoons sweet butter
1 cup water
5 1/2 cups milk
Two pieces cinnamon stick, each about 1 1/2 inches long
1 teaspoon salt
Scant tablespoon sugar

Scald rice with boiling water. Melt half the amount of butter, add to rice and water. Boil 15 minutes (or until water is absorbed). Add milk, cinnamon sticks, and cook slowly about 45 minutes (or until rice is tender and milk has been absorbed), stirring often to avoid scorching. Season, add remaining butter. Pour the porridge into deep dish and serve with cold milk and sugar. Traditionally, the family cook adds a single almond to the rice. Tradition rules that the one who gets the almond is to be the next one married in the coming year. Serves 6.

Leonard Nimoy's Cold Soup

Leonard Nimoy's Cold Soup

1 can (10.75 ounce) condensed cream of celery soup
2 cups water
1 whole cucumber, diced
3 green onions, minced
1 green bell pepper, minced
1 tablespoon lemon juice
1/2 cup sour cream

Mix all together and chill overnight before serving.

Recipes by Jean Nidetch: Baked Striped Bass Harborside; Gourmet Rice

Jean Nidetch was the co-founder of Weight Watchers.

Jean Nidetch's Baked Striped Bass Harborside

1 striped bass or bluefish (2 1/2 pounds dressed weight)
2 teaspoons salt
1/2 teaspoon pepper
Gourmet Rice (recipe follows)
1 teaspoon paprika
4 teaspoons minced fresh parsley
1 tablespoon lemon juice (or wine vinegar)
2 teaspoons capers
6 tablespoons imitation, or diet margarine, at room temperature

Wash, dry and split the underside of fish. Remove backbone, but do not cut through the fin bone. Season fish inside and out with salt and pepper. Stuff fish loosely with Gourmet Rice (recipe follows). Close openings with skewers or string. Place stuffed fish on baking pan. Dust outside with paprika. Bake in preheated 425 degrees F. oven 30 to 40 minutes (or until fish flakes easily when tested with a fork). While fish bakes, blend parsley, lemon juice, capers and margarine. Divide into 4 equal portions and serve in lemon (or lime) cups or spread on each individual portion at serving time. Makes 4 servings.

Jean Nidetch's Gourmet Rice

2 cups hot cooked enriched rice
2 tablespoons imitation (or diet) margarine
2 teaspoons dehydrated onion flakes
4 teaspoons minced chives
1 envelope (or 1 cube) vegetable bouillon
1 teaspoon Worcestershire sauce

Combine all ingredients and toss lightly. If vegetable cube is used, dissolve in a small amount of water. Makes 2 cups.

Recipes by Jack Nicklaus: Guacamole Dip; Hot Chicken Salad Casserole

Jack Nicklaus' Guacamole Dip

2 avocados, peeled and stoned
1 medium onion, chopped
2 green chiles, seeded and chopped
1 tablespoon lemon juice
1 teaspoon salt
Freshly ground black pepper to taste
4 to 8 tablespoons mayonnaise, to taste
2 medium tomatoes, skinned and finely chopped
Tortilla chips, to serve

Place the avocados, onion, chiles, lemon juice, salt and pepper in a food processor or blender and process until creamy. Add the mayonnaise and process briefly, then turn the mixture into a bowl and stir in the chopped tomatoes. Cover and chill. Serve with tortilla chips.

Jack Nicklaus' Hot Chicken Salad Casserole

3 cups cooked chicken, chopped
1 cup almonds, slivered
1 (8 ounce) can sliced water chestnuts, drained
1 (4 ounce) can sliced pimentos, drained
2 cups celery, chopped
1 (10.75 ounce) can cream of chicken soup
1 cup Cheddar cheese, shredded
1 1/2 cups mayonnaise
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper
1 (3 ounce) can French's Original Crispy Fried Onions

Combine chicken, almonds, water chestnuts, pimentos, celery, soup, cheese, mayonnaise, lemon juice, salt and pepper in a large bowl; mix well. Spoon into a 9 x 13-inch baking dish. Bake at 325 degrees F for 35 minutes. Sprinkle with onions and bake 10 minutes longer. Let stand 10 minutes. Cut into squares to serve. Makes 8 to 12 servings.

Jack Nicholson's Chiles Rellenos

Jack Nicholson's Chiles Rellenos

For the sauce:

1/2 clove of garlic, pressed
1 large green pepper, finely chopped
1 medium yellow onion, peeled and minced
2 tbsps. vegetable oil
One 1 lb. 12-oz. can tomatoes
3 tbsps. tomato puree
1/4 tsp. oregano
6 coriander seeds, crushed
1/2 tsp. cumin seeds, ground
Salt and freshly ground pepper to taste

1. Saute garlic, green pepper and onion in vegetable oil until vegetables begin to soften. Add remaining ingredients. Simmer slowly over medium heat until thickened (about 1/2 hour), stirring often. Correct seasonings. Makes about 2 cups sauce.

For the peppers:

One large can chili peppers jalapeno (available in gourmet section of supermarket or Spanish-Mexican food shops)
1/2 lb. cheese (sharp Cheddar or Monterey Jack), chopped
4 eggs, separated
Pinch of salt and few gratings of freshly ground pepper
Shortening for deep fat frying

1. Remove peppers, remove seeds. Fill each pepper carefully with cheese; set aside.

2. Prepare batter as follows:

Beat egg yolks and set aside. Beat egg whites until they start to stiffen, add salt and mix well. Fold beaten yolks into beaten egg whites with a rubber spatula until just combined. Do not deflate the whites. Pour vegetable oil (or melt shortening) in skillet (or deep fat fryer) so shortening is about 3 inches deep in pan. Heat fat to 375 degrees F. Pour large cooking spoon of batter into heated shortening (it will stand up). Immediately place stuffed pepper on top of batter in skillet. Drop another large cooking spoon of batter on top of the stuffed pepper, spreading it with the rubber spatula to cover the sides and encase the pepper. Cook, turning several times until golden. Drain on absorbent paper. To serve, top with tomato sauce. Serves 4.

Thoughts: For other fillings, use chopped chorizo flavored with minced cooked onion and rice; "herbed" partially cooked chopped beef, ham and whole kernel corn or other leftover fish or poultry.

The secret to success is speed. Heat shortening hot enough so egg batter (keep thick enough so it will stand up when it hits the fat) will support pepper. Then cover immediately by drizzling egg batter to cover (or coat) the pepper.