Saturday, March 25, 2017

Recipes by Mary Pickford: Enchiladas; Raspberry Jam Tarts

Mary Pickford's Enchiladas

Make a thin pancake dough with corn flour, fry in a pan with the following preparation: 1 smothered chopped onion, a few chili peppers, sliced radishes, green peppers and grated cheese. Now make the following Spanish sauce to cover the enchiladas, using 2 green peppers, 2 onions, 4 garlic cloves, all fried in butter; then add 1 pound of ground fried meat, browned, 1 can of strained tomato puree, 1 tablespoon of chili powder, 1 teaspoon Tabasco sauce and 1 cup of soup stock. Cook this all for one hour on a low flame.

Mary Pickford's Raspberry Jam Tarts

1/4 lb. pot cheese or cream cheese
1/4 lb. butter
1/4 lb. flour
Raspberry Jam

Mix into a dough then cut into very thin squares. Fill the center of each square with raspberry jam and then turn up the corners in envelope fashion. Bake in a moderate oven (350 degrees F.) until nicely browned.

"These are so simple to make that I often do them myself."

Friday, March 24, 2017

Roberta Peters' Toffee Cookies

Roberta Peters' Toffee Cookies

1 cup (2 sticks) butter, room temperature
1 cup packed brown sugar
1 egg yolk
1 cup flour
9 1/4 ounces semisweet or milk chocolate candy bars (six 1.55 ounce, bars), broken up, or 1 rounded cup chocolate chips
2/3 cup chopped pecans

Heat oven to 350 degrees F. Line a 15 x 10-inch jellyroll pan with foil. Grease foil.

In bowl, cream butter and sugar until fluffy. Add egg yolk and mix well. Add flour and stir until mixed.

Spread dough in prepared pan. Bake in preheated oven for 20 minutes or until browned.

Remove from oven and immediately top with chocolate. When chocolate has melted, spread with spatula. Top with pecans.

Cool slightly, then cut on the diagonal into diamond shapes. When completely cool, recut. Makes several dozen pieces, depending on size.

Thursday, March 23, 2017

Minnie Pearl's Chicken Tetrazzini

Minnie Pearl's Chicken Tetrazzini

2 cup chopped celery
1 1/2 cups chopped onion
3 tablespoons butter or margarine
2 cups chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1 cup grated sharp cheese
2/3 pound spaghetti, cooked and drained
6 cups chopped, cooked chicken
1/2 cup sliced stuffed olives
1 cup chopped pecans

In saucepan, cook celery and onion in butter until tender. Add chicken broth, Worcestershire sauce, salt and pepper. Simmer about 15 minutes. Slowly stir in mushroom soup, milk and cheese. Mix thoroughly. Remove from heat. Add cooked spaghetti. Let stand 1 hour.

Heat oven to 350 degrees F. Grease a 13 x 9-inch baking dish.

Add chicken and olives to spaghetti and place in prepared dish. Sprinkle with chopped pecans. Bake in preheated oven 20 to 25 minutes or until hot and bubbly. Makes 12 servings.

Wednesday, March 22, 2017

John Payne's Cheese Loaf

John Payne's Cheese Loaf

2 cups corn flakes
1 cup sifted flour
1 tsp. baking powder
pinch of salt
pinch of cayenne
3/4 cup finely grated cheese
1/4 cup butter
1/4 cup sugar
1/2 cup milk
1 beaten egg

Crush the corn flakes. Mix with the flour, baking powder, salt, and cayenne. Cream the butter and sugar, add the egg, cheese, milk, corn flakes and flour. Mix thoroughly. Put into a greased loaf pan (10 x 3 x 2 inches) or cylindrical tin with greased lid. Bake in a moderately hot oven from 30 to 40 minutes. Remove cooked loaf from pan. When cold cut in slices and serve with butter.

Tuesday, March 21, 2017

Joe Pasternak's Hungarian Goulash

Joe Pasternak's Hungarian Goulash

One 3-pound rib roast (or similar cut)
2 to 3 pieces shin bones
2 quarts cold water
12 peppercorns
1 clove garlic
1 onion
Few sprigs of parsley
1 carrot
1/2 parsnip
1 green pepper
1 tomato
3 to 4 stalks of celery
Salt (to taste)
Dash of caraway seeds
1 tablespoon Hungarian paprika
2 tablespoons shortening
3 to 4 potatoes

Wash the meat and pat dry. Cut the meat into 1-inch cubes. Dry them and set aside. Dice the vegetables. Put the bone remaining from the roast and the shin bones in a large soup kettle with the 2 quarts cold water, the peppercorns, garlic, onion, parsley, carrot, parsnip, green pepper, tomato, celery, salt and caraway seeds. Bring to a boil and let simmer while you saute the diced meat in the shortening.

When the meat is brown, remove the pan from the heat and sprinkle with paprika. Remove the bones and vegetables from the kettle and strain the broth. Combine the meat, vegetables, and strained liquid. Simmer slowly for 1 1/2 hours or until the meat is tender. While this cooks, peel and dice the potatoes. When the meat is tender, add the potatoes and cook for 20 minutes longer. When everything is done, taste for seasoning, and serve very hot in soup plates accompanied by fresh rye bread. Serves 6 to 8.

Monday, March 20, 2017

Recipes by Dolly Parton: Banana Pudding; Corn Pone; Cowboy Beans; Five Layer Dinner; Loaf Bread; Peanut Butter Pie

Dolly Parton's Banana Pudding

1 (12 ounce) box vanilla wafer cookies
4 large firm, ripe bananas, sliced (about 1 1/2 pounds)
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
3 cups milk
1 large egg
Yolks of 3 large eggs
1/4 cup butter or margarine
1/2 teaspoon vanilla extract

Meringue Topping:
Whites of 3 large eggs
1/2 teaspoon granulated sugar
1/2 teaspoon freshly squeezed lemon juice
1/2 teaspoon vanilla extract

Prepare pudding: Heat oven to 350 degrees F.

In deep 2-quart casserole toss cookies and bananas to mix well; set aside.

In 2-quart saucepan combine 3/4 cup of sugar, flour and salt; using wire whisk or fork, beat in milk until blended and smooth. Bring to boil over medium-low heat; cook 1 minute, stirring constantly. Remove from heat.

In small bowl beat egg and egg yolks, adding 2 or 3 tablespoons hot milk mixture. Stir egg mixture into saucepan; set over low heat; cook 2 minutes, stirring constantly until mixture is hot but not boiling. Stir in butter until melted. Remove from heat; stir in 1 teaspoon vanilla extract. Pour mixture over cookies and bananas in casserole; set aside.

Prepare meringue topping:

In large bowl with electric mixer at high speed, beat egg whites, sugar, lemon juice and vanilla extract until stiff peaks form. Spoon mixture over top of pudding, making sure meringue touches sides of casserole all around. Bake 15 minutes until top is golden.

Dolly Parton's Corn Pone

2 cups cornmeal
1 teaspoon salt
2 teaspoons all-purpose flour
2 teaspoons bacon grease
About 1 cup milk (enough to make stiff batter)

Mix all ingredients together. Form pones by hand and put on greased baking sheet. Bake 12 to 15 minutes at 425 degrees F. Makes about 1 1/2 dozen, depending on size.

Dolly Parton's Cowboy Beans

1 pound ground beef
2 medium onions, chopped fine
1 small bell pepper, chopped fine
2 (16 ounce) cans pork and beans
2 cups catsup
1 teaspoon vinegar
1/4 cup brown sugar, firmly packed
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon pepper

Heat oven to 350 degrees F.

Brown ground beef, onions, and pepper in a 10-inch skillet. Add remaining ingredients. Pour into baking dish and bake for about 15 to 20 minutes or until mixture is bubbly. Serves 8 to 10.

Dolly Parton's Five Layer Dinner

2 cups sliced potatoes
2 cups extra lean ground beef
1 cup onions, sliced
2 cups cooked tomatoes
Salt and pepper
1 green bell pepper, sliced

Layer potatoes, beef, onions and tomatoes in a 2-quart casserole. Season each layer with salt and pepper to taste. Garnish with sliced green peppers. Cover and bake for 2 hours at 350 degrees F. Serves 8.

Dolly Parton's Loaf Bread

2 pkgs. dry active yeast
5 1/2 to 6 cups whole-wheat flour
1 tsp. salt
About 2 1/2 cups hot water
3 tbsps. vegetable oil
1/2 cup boney
2 or 3 bananas, peeled and mashed

Mix together yeast, 2 cups flour and salt in large mixing bowl. Pour in hot water (not boiling), mixing well.

Add oil, honey and mashed bananas; beat until thick with wooden spoon. Add more flour while stirring until dough is thick enough to knead. Knead on lightly floured board, adding only enough flour to keep dough from sticking. Knead dough thoroughly for 10 to 15 minutes.

Place dough in lightly greased bowl; cover loosely with a cloth and let rise in a warm place, free of drafts, until doubled in bulk (about 1 1/2 hours). When dough has risen, punch down, divide in two and place halves in two well-greased 9 x 5 x 3-inch baking pans.

Cover loosely with cloths and let rise again. When dough has risen, place pans in preheated 350 degrees F. oven for 35 to 40 minutes, or until tops of loaves are light brown.

Place a piece of aluminum foil over each loaf, bake 20 to 25 minutes longer, or until loaves sound hollow when tapped on the bottom. Remove loaves from pans, let cool on wire racks. Try them with unsalted butter while still warm. Makes 2 loaves.

Thoughts: Miss Parton's bread is delicious and different. If desired, use 1/2 cup pineapple juice in place of part of the water.

Dolly Parton's Peanut Butter Pie

1 1/2 cups confectioners' sugar
1 cup crunchy peanut butter
2 graham cracker crusts
1 large container Cool Whip
8 ounces cream cheese

Beat sugar, peanut butter and cream cheese in medium bowl. Stir in Cool Whip. Pour into crusts. These pies can be frozen.

Sunday, March 19, 2017

Recipes by Estelle Parsons: Chocolate Souffle; Seafood Gumbo

Estelle Parsons' Chocolate Souffle

3 tbsps. butter
2 tbsps. flour
1 cup milk
2 1/2 ozs. unsweetened chocolate, shaved
1/3 cup sugar
Pinch of salt
4 eggs, separated

1. Melt butter, remove from heat; blend in flour stirring over heat until smooth. Gradually add milk stirring until mixture begins to thicken. Add shaved chocolate, sugar and salt; cook over low heat about 5 mins. (or until slightly thickened) stirring constantly.

2. Remove from heat. Cool slightly. Beat egg yolks until thick and lemon-colored. Gradually add chocolate mixture, stirring steadily.

3. Beat egg whites until stiff but not dry. Fold into chocolate mixture. Lightly butter a straight-sided 1 1/2 qt. souffle dish: sprinkle lightly with sugar. Pour chocolate mixture into souffle dish; set dish in pan filled halfway with hot (not boiling) water. Bake in preheated 400 F. oven for 15 minutes; reduce oven temperature to 375 F.; bake about 20 mins. longer (or until crust begins to form on the top). Serve at once with well chilled whipped cream. Serves 4.

Estelle Parsons adds, "For a mocha flavor, substitute 1/2 cup strong coffee for half the amount of milk. Garnish whipped cream with a sprinkling of instant coffee and-or shaved bittersweet chocolate. For a lighter, higher souffle, add one or two extra egg whites."

"To give a top hat effect to the souffle, run the handle of a table knife into the unbaked souffle inserting the knife handle 1 inch into the mixture; make a complete circle with the knife handle staying 1 1/2 inches away from the side of the dish. The souffle rises more in the center as it bakes creating a top hat effect.

Estelle Parsons' Seafood Gumbo

1 tbsp. vegetable oil
1 tbsp. flour
1 cup chopped, while onion
1/2 cup minced parsley
2 qts. hot water
Liquor from 1 pint oysters
Pinch cayenne (or few drops Tabasco)
2 bay leaves
Salt, freshly ground pepper
Good pinch celery salt
1 1/2 lbs. raw shrimp, shelled and deveined
1 pint shucked oysters
1 tbsp. file (available in specialty food shops)

1. In heavy kettle, heat vegetable oil. Blend in flour, stirring constantly until mixture (called roux) is brown. Add chopped onion, parsley, water, liquor from oysters, cayenne (or Tabasco), bay leaves, celery salt, salt and pepper to taste. Cook uncovered 35 mins.

2. Add shrimp, cook 15 mins. longer. Just before serving, add shucked oysters and file. Heat through. Serve in pot in which it is cooked to preserve the natural flavors. Serve with mounds of hot cooked rice. Serves eight.