Mickey Rooney's Tamale Pie

Mickey Rooney's Tamale Pie

12 canned tamales in sauce
1/2 cup black olives, pitted, cut in pieces
12 oz. c a n Mexican-style corn (whole kernels with chopped red and green pepper)
1 1/2 cups cooked diced beef (pork, chicken or turkey)
1/3 cup minced sweet Spanish onion
1/2 medium green pepper, diced
1/2 cup canned stewed tomatoes (pulp part)
1/2 teaspoon salt
A few gratings freshly ground pepper
6 ounces grated sharp aged Cheddar cheese

Drain tamales, plunge in boiling water, drain well, discarding water. Cool slightly. Remove outer skin (corn husk) or cut into quarters crosswise. Lay half the tamale slices in bottom of well-buttered two-quart casserole. Dot with half the olives. Drain corn well, spoon half the amount over the tamales. Top with half the remaining ingredients ending with cheese layer. Season to taste.

Repeat second layer using remaining ingredients ending with cheese topping. Bake uncovered in preheated 400 degree oven 25 mins. (or until cheese bubbles and browns). Run under broiler to crisp. Serve at once as luncheon or supper dish with crisp green salad, cold beer (or chilled red wine). Serves 4-6.

Mickey advises, "Use fresh or frozen tamales if you can get them. The ingredients are easily obtained in supermarkets in the U.S.?" The casserole makes an excellent standby for emergency dining. Vary seasonings to complement the meat.

Cesar Romero's Spanish Rice

Cesar Romero's Spanish Rice

1 cup uncooked rice, washed
1/2 cup olive oil
3/4 cup boiling water
2 onions, chopped
2 green peppers, chopped
2 cups tomatoes, chopped
Salt and pepper to taste
Parmesan cheese for garnish

Heat the olive oil in a skillet. Add the rice and cook, stirring, until golden brown. Add the onions, peppers and tomatoes; mix well. Then add the boiling water, cover, and let simmer for about a half hour without stirring. Sprinkle with Parmesan cheese before serving. Serves 4.

Wayne Rogers' Hunter's Eggs

Wayne Rogers' Hunter's Eggs

For the marinara sauce:

1/4 cup olive oil
2 cups chopped yellow onion
1/2 cup sliced carrots
1 medium-sized green pepper, chopped
2 cloves garlic, pressed
4 cups canned Italian plum tomatoes (or fresh tomatoes)
1 tsp. oregano
1 tsp. basil
1/4 tsp. freshly ground black pepper
1 tsp. salt

Heat oil in large skillet. Add onion, carrots, green peppers and garlic; cook. stirring occasionally. until vegetables are tender and golden. Add remaining ingredients. Partially cover and simmer over low heat for 45 minutes. Leave mixture in "chunky" form (or if preferred, run through sieve, pushing solids through with a wooden spoon). Makes 3-4 cups.

To assemble:

1/4 cup olive oil
1/2 clove garlic, pressed
1 pound chicken livers
1/2 lb. fresh mushrooms, sliced
6 large eggs
3 English muffins, split, toasted and buttered

Heat olive oil and garlic in large skillet (an electric skillet is best). Saute chicken livers and mushrooms in oil. Pour marinara sauce over chicken livers in skillet. Break eggs into sauce, being careful not to break yolks. Cover and cook over low heat until eggs are completed to desired doneness. To serve, place an egg, 2 or 3 chicken livers and sauce on each English muffin. Serve with salad and chilled Bordeaux wine. Serves 6.

Recipes by Kenny Rogers: Corn Muffins; Fire and Ice Chili

Kenny Rogers' Corn Muffins

1/2 cup butter, softened
2/3 cup granulated sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen yellow corn

Heat oven to 400 degrees F.

Cream together butter, sugar, honey, eggs and salt in a large bowl. Add flour, cornmeal and baking powder and blend thoroughly. Add milk while mixing. Add corn to mixture and combine by hand until corn is worked in.

Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20 to 25 minutes or until muffins begin to turn brown on top. Makes 12 muffins.

Kenny Rogers' Fire and Ice Chili

Chili:
1 (20 ounce) can pineapple chunks in syrup
2 pounds lean boneless pork roast cut into 1-inch cubes
2 tablespoons olive oil
1 medium yellow onion chopped (1/2 cup)
1 clove garlic minced
1 (8 ounce) can tomatoes, cut up
1 (6 ounce) can tomato paste
1 (4 ounce) can diced green chile peppers, drained
1 green pepper chopped (3/4 cup)
1 medium yellow onion, chopped (1/2 cup)
2 cloves garlic, minced
1/4 cup chili powder
4 teaspoons ground cumin
1 to 3 tablespoons seeded and finely chopped jalapeno pepper
1/2 teaspoon salt

Chili toppers:
Sliced onions
Sour cream
Shredded Cheddar cheese

Drain pineapple, reserving syrup.

In a Dutch oven, cook pork, half at a time, in hot olive oil till brown. Return all the meat to the pot. Add the first chopped onion and 1 clove garlic. Cook over medium heat till onion is tender, stirring occasionally.

Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chile peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalapeno pepper and salt.

Bring to boiling. Reduce heat. Cover and simmer the chili for 1 1/2 hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for 30 minutes more.

Let diners add their own toppers. Makes 8 to 10 servings.

Note: To increase the spiciness of the chili, Kenny adds 2 more tablespoons of the jalapeno pepper.

Charles "Buddy" Rogers' Oyster Fricassee

Charles "Buddy" Rogers' Oyster Fricassee

Clean 1 pint of oysters, heat oyster liquor to boiling point and strain through double thickness of cheesecloth. Add oysters to liquor and cook until plump. Remove oysters with skimmer and add enough cream to liquor to make a full cup. Melt 2 tablespoons of butter, add 2 tablespoons flour and pour hot liquid on gradually. Add 1/4 teaspoon salt, a few grains of cayenne, 1 teaspoon finely chopped parsley, oysters and 1 egg slightly beaten.

Recipes by Jason Robards: Baked Bass Hawaiian; Junky Salad

Jason Robards' Baked Bass Hawaiian

2 tbsps. butter
1/4 cup minced celery
3/4 cup dry bread crumbs
pinch dried thyme (oregano or basil)

For the stuffing:

Sprig of parsley, minced
Scant tbsp. liquid (orange juice, lime juice or pineapple juice)
Salt and freshly ground pepper to taste

1. Saute celery lightly in skillet over low heat. Toss lightly with remaining ingredients, moistening sparingly with fruit juice.

For the fish:

One whole freshwater bass, cleaned, with head left on, weighing about 5 lbs.
About 1/2 cup papaya preserves (or papaya chutney)
Hint ground ginger to taste
About 2-3 tbsps. fruit juice (orange, lime or pineapple)

1. Wash fish and wipe with damp cloth. Leave head on to seal in juices. Fill cavity with stuffing. Close opening with skewers (or by stitching with thread).

2. Melt preserves (or chutney) with ground ginger and fruit juice over low heat. Stir to prevent burning.

3. Place fish in shallow baking dish covered with oiled aluminum foil. Spoon sauce over fish. Bake in preheated 350 degrees F. oven for about 30 minutes (or until fish begins to flake with a fork when tested). Serve fish piping hot. Remove skewers (or stitches) and fish head if desired. Spoon sauce over fish. Serve with cooked green vegetable, Jason's junky salad and fresh fruit compote (anything from strawberries to papayas to melon balls). Serves 4 generously.

Jason Robards' Junky Salad

1 clove garlic
1/2 tsp. dry mustard
1/4 cup olive oil
2 tbsps. wine vinegar
Salt and freshly ground pepper to taste
1-2 tsps. each fresh minced: oregano, tarragon, basil, chives and parsley
1 1/2 tsps. curry powder
Few dashes of Tabasco to taste
Assorted cleaned, well-chilled greens: romaine, Bibb lettuce and watercress

Rub salad bowl with garlic. Rub mustard into olive oil. Combine with remaining ingredients (except greens) in screw-top jar. Cover and shake well to mix. Assemble greens in salad bowl. Toss lightly. Serves 4.

Recipes by Joan Rivers: Apricot Coconut Cake; Roast Flaming Duck

Joan Rivers' Apricot Coconut Cake

24 (2-inch size) plain coconut cookies, crumbled
2 envelopes unflavored gelatin
1/2 cup cold water
1 (16 ounce) can apricots in syrup
1 1/2 cups butter
3 cups confectioners' sugar
Grated rind of 1 orange
1 lemon, juiced
1 cup miniature marshmallows
1 1/2 cups chopped nuts
6 egg whites
1/8 teaspoon kosher or sea salt
1/2 cup granulated sugar
Chopped nuts (garnish)
Flaked coconut (garnish)

Place 1/2 of the crumbled cookies in the bottom of a 9-inch pie plate.

Soften gelatin in cold water. Cook over low flame until gelatin is dissolved. Puree in blender with apricots and their syrup. Add butter and confectioners sugar. Blend until well mixed. Add grated orange rind and lemon juice. Fold in marshmallows and nuts.

Place egg whites in a large bowl. Add salt; beat until stiff. Gradually beat in sugar. Fold egg white mix into gelatin/apricot mix. Spoon over cookie crumbs. Sprinkle remaining cookie crumbs over top. Chill overnight.
Garnish with whipped cream. Sprinkle with more chopped nuts and flaked coconut.

Joan Rivers' Roast Flaming Duck

4 1/2 or 5 pound duckling (fresh or frozen)
1 clove garlic
Salt
Freshly ground pepper
1/3 cup strained orange marmalade
2 tablespoons honey
1 1/2 teaspoons bottled browning sauce (or soy sauce)
2 teaspoons lemon juice
1/3 cup Grand Marnier

Quarter the duckling, using poultry shears (or a sharp knife). Cut bird lengthwise through breastbone and one side of backbone. Divide halves just above thighs.

Rub quarters on both sides with Grand Marnier, garlic, salt and pepper. Let stand 1/2 hour. Place pieces, skin side down, on rack in a roasting pan. Spoon over marinade made by mixing together orange marmalade, honey, browning sauce (or soy sauce) and lemon juice. Roast 45 minutes at 350 degrees, basting once. Turn pieces, skin side up. Baste twice with marinade mixed with pan drippings. Roast 1 hour longer or until done. Run under broiler to crisp skin.

Remove duck to a heated platter. Put pieces together with toothpicks to form whole duck. Heat Grand Marnier, pour over duck and ignite. Mound steamed rice around duck. Garnish with a flower in its mouth and grapes on the side. Serves 4.