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.