Saturday, August 5, 2017

Recipes by Lawrence Welk: Chicken and Dumplings; Lake Tahoe Meatloaf; Mocha Surprise Pudding Cake

Lawrence Welk's Chicken and Dumplings

2 (4 pound) fryers
2 stalks celery, diced
1/2 cup butter
1 ounce sherry wine
Accent flavoring, to taste
Salt, to taste
1 carrot, diced
1 medium onion, chopped
1 cup flour
1/2 lemon, juiced
Yellow food coloring
Chicken bouillon cubes (optional)

1 1/2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup milk
2 teaspoons baking powder
3 tablespoons shortening
2 tablespoons fresh green peas

Chicken: Split fryers all the way up to the backbone. Remove backbone from chickens. Cut through the center of breasts, leaving two full halves per chicken. Place the chicken in a large pot, cover with water and bring to a boil. Simmer gently until chicken is tender. Remove from pot and set aside. Add chicken backbones to broth. Add vegetables and simmer about 30 minutes. (For extra flavoring, add chicken bouillon cubes, if desired.)

When done, remove from heat and strain. Save strained stock.

In a small saucepan, melt butter, then beat in flour. Add to strained stock. Cook stock gently for five minutes, then add sherry, juice from lemon, pinch of Accent, touch of yellow food coloring, and salt to taste. While stock is cooking, remove skin from cooked chicken and de-bone, if desired.

Dumplings: Put the flour, baking powder and salt in a mixing bowl. Cut in the shortening and mix until mixture looks like cornmeal. Stir in milk. Put about 1/2 inch of water in pan with a wire rack that stands two or three inches above the water line. Cover rack with lightly oiled wax paper, oiled side up. When water is boiling, gently drop dumpling mixture from a tablespoon, leaving room between dumplings for expansion. Steam 8 minutes uncovered, then cover and steam about 7 more minutes. Place chicken in casserole dish and lay dumplings on top. Cover with stock. Sprinkle a few fresh-cooked green peas on top for color. Serves 4.

Lawrence Welk's Lake Tahoe Meatloaf

For the meatloaf:

2 1/4 pounds ground beef
4 or 5 slices bread, soaked in milk (squeeze out some milk)
1 bunch fresh parsley, chopped
2 onions, minced
4 hard-boiled eggs, chopped
3 fresh eggs
1/4 cup Parmesan cheese
Salt and pepper to taste
1 clove minced garlic

For the sauce:

1 (15-ounce) can chopped tomatoes
Salt and pepper to taste
1 teaspoon sugar

Mix meatloaf ingredients well. Shape into a loaf and place in a 13 x 9-inch pan and add 3/4 cup water to pan. Bake at 400 degrees F. for 30 minutes. While the meatloaf bakes make the sauce. Cook down tomatoes with the salt, pepper and sugar for 10-15 minutes. Spread over the top of meatloaf. Bake 40 minutes more. Serves 4.

Lawrence Welk's Mocha Surprise Pudding Cake

1 square baking chocolate
2 tablespoons butter
1/2 cup milk
1 tablespoon vanilla
3/4 cup sugar
1 cup flour
2 tablespoons baking powder
1/2 cup brown sugar
1/2 cup white sugar
4 tablespoons (unsweetened) cocoa
3/4 cup cold coffee

Melt one square baking chocolate and two tablespoons butter. Add one-half cup milk, one tablespoon vanilla. Sift together and mix in: Three-fourths cup sugar, one cup flour. two tablespoons baking powder. Pour into (six cup) baking pan, greased. Mix and sprinkle with a topping made of one-half cup each brown sugar and white sugar, four tablespoons (unsweetened) cocoa. Pour cold coffee over all (about three-fourths cup). Bake in 350 degrees F. oven 15 to 20 minutes. Best served while still warm.

Friday, August 4, 2017

Andrew Lloyd Webber's Veal Stew

Andrew Lloyd Webber's Veal Stew

3 lbs. veal shoulder, cut into 1 1/2-inch cubes
Sweet butter
Olive oil
1 yellow onion, peeled and chopped
3 large carrots, peeled and sliced
2 tbsps. flour (less if desired)
2 cups dry white Bordeaux
About 1 cup chicken stock (canned or use water)
Bouquet garni tied in cheesecloth bag (Pinch of thyme, 4 sprigs of parsley 1 small bay leaf)
12 mushroom caps (browned in small amount of butter, salt, freshly ground pepper to taste)
1 tsp. fresh lemon juice (or twist of lemon)

Brown veal cubes in sweet butter and olive oil in bottom of heavy skillet (or Dutch oven). Add onion and carrot, cook gently until vegetables are transparent. Add flour, scattering it over veal and vegetables. Stir sauce a few minutes longer. Add wine, chicken stock (or water), just enough to cover ingredients. Add bouquet garni and bring to a boil. Cover and simmer about 1 hour. Add mushroom caps and onions. Continue cooking until meat and vegetables are tender. Add salt and pepper to taste, then add lemon juice. Serve very hot over hot cooked rice. Great with all-green salad dressed with lemon-white wine-olive oil dressing. Serve with your favorite wine!

Thoughts: Andrew's stew works well with the addition of garden peas and small new potatoes. The stew is hearty but delicate in flavor.

Thursday, August 3, 2017

Recipes by Dennis Weaver: Meal-in-One Salad; Vegetarian Top-of-the-Stove Special

Dennis Weaver's Meal-in-One Salad

For the Dressing:

3 tbsps. vegetable oil (soy, corn or olive oil)
1 tbsp. vinegar (tarragon or cider) or lemon juice
1/2 tsp. salt
Pinch freshly grand black pepper
"Spiked" herbs (available at to taste (or favorite herbs: parsley, chives, tarragon, dill, basil, etc.)

For the Salad Bowl:

Choice of mixed greens: Iceberg lettuce, Bibb, romaine, spinach or Swiss chard
1 clove cut garlic
Grated carrot
Sunflower (or pumpkin) seeds
Toasted almonds, slivered
Green bell pepper, cut in rings
Thin slices red onion
Raw Jerusalem artichokes
Ripe tomatoes, cut in chunks
Avocado peeled, cut in large pieces (squeeze lightly with lemon to prevent discoloration)
Assorted cheeses, cut in slivers or large dice (Cheddar, American Swiss or Jack)
Minced fresh parsley (for garnish)

1. Wash greens, drain well; dry thoroughly before refrigerating in sealed plastic bags.

2. Rub salad bowl lightly with garlic, discard. Assemble greens in bowl; toss lightly with grated carrots, seeds and almond slivers. Add all remaining ingredients except avocado, cheese and parsley.

3. Add vegetable oil, toss lightly. Add vinegar (or lemon juice), salt and pepper to taste and "spiked" herbs (available at (or minced fresh herbs). Toss lightly. Garnish with avocado, cheese and parsley. Serve at once.

Thoughts: For flavorful variation, flavor dressing using mustard (dry or prepared), curry powder or paprika.

Note: "Spiked herbs" = Spike Magic! Seasonings =

Dennis Weaver's Vegetarian Top-of-the-Stove Special

1/3 cup butter
2 ribs of celery including leaves, chopped
2/3 cup sliced scallions (white part only) or (medium-sized onion, chopped)
1 large green pepper, cut in large dice
1 tsp. "spiked" herbs (available at or your favorite herbs (parsley flakes, fines herbes, thyme, oregano, etc.)
Salt and freshly ground pepper to taste
2 cups aged Cheddar cheese, cut in large dice
4 cups cooked unpolished brown (or wild) rice
2 large peeled tomatoes, cut in eighths
About 2 tbsps. water

1. Melt butter in large cook-and-skillet (or Dutch oven); add celery, scallions (or onion), green pepper and seasonings. Toss with fork over low heat about 1 minute.

2. Add cheese and rice; mix well. Arrange tomatoes on top, add water, cover tightly. Cook over low heat only until cheese is partially melted and vegetables are crips and retain their color. Serve at once. Serves 4-5.

Thoughts: Polished brown rice has more body and flavor and is better for you. Dennis serves the skillet right at the table along with unleavened Armenian bread called Ak-Mak ( and homemade organic applesauce (made with organically grown apples and slightly sweetened with raw brown sugar).

Note: "Spiked herbs" = Spike Magic! Seasonings =

Wednesday, August 2, 2017

Patrick Wayne's Banana Nut Bread

Patrick Wayne's Banana Nut Bread

1/3 cup shortening
1 cup sugar
1 egg
1 cup mashed banana
1 cup sourdough starter (recipe below)
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup walnuts, chopped

In mixing bowl, cream together shortening and sugar. Add egg and mix until well blended. Stir in banana and sourdough starter (recipe below).

Sift flour, measure, and sift together with salt, baking powder and baking soda. Add flour mixture and walnuts to shortening mixture; stir until blended. Pour into greased 9-inch by 5-inch loaf pan.

Bake at 350 degrees F. 1 hour 5 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool well on wire rack before slicing.

Sourdough starter:

1 package (1/4 ounce) dry yeast
2 cups flour
1 1/2 cups warm water

In bowl, mix yeast together with flour and warm water. Stir. Allow mixture to rise in warm place 3 days. Starter will be bubbly and will smell yeasty mixed With a touch of alcohol. Refrigerate, covered, between uses. Makes 2 cups starter.

Notes: Starter improves in flavor, especially after two weeks. To replenish, add 1 cup flour and 3/4 cup water to starter. Set container in warm place 1 or 2 days. By then, starter will be back to full potency and ready to use again.

Even refrigerated, starter continues to grow and, after 1 or 2 days, begins to age. Overaged starter is characterized by mold, an absence of bubbles and sometimes an unpleasant odor. Do not discard it.
Revitalize it by sweetening it:

Discard all but 1 tablespoon of starter, making certain reserved portion is free from mold. Wash starter dough container carefully. Add 2 cups flour and 1 1/2 cups water. Proceed as if preparing new starter but do not add additional yeast. Since newly replenished starter is very active and doubles in bulk if left in a warm place, use a 1-quart container in initial preparation.

Tuesday, August 1, 2017

John Wayne's Favorite Casserole

John Wayne's Favorite Casserole

2 (4 oz.) cans green chilies, drained
1 lb. Monterey Jack cheese, grated
1 lb. cheddar cheese, grated
4 egg whites
4 egg yolks
2/3 cup evaporated milk
1 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium tomatoes, sliced

Combine chilies with cheese in a large bowl and turn into a well-buttered shallow 2-quart casserole dish. Beat the egg whites until peaks form. Mix egg yolks, milk, flour, salt, and pepper in a small bowl. Fold egg yolk mixture into the egg whites. Pour over the cheese and chili mixture. Comb through with a knife and fork gently until combined. Bake for 30 minutes. Arrange tomatoes on top, and bake another 30 minutes. Garnish with extra chilies, if desired. Let sit 15 minutes before serving.

Monday, July 31, 2017

Martha Washington's Crab Soup

Martha Washington's Crab Soup

1/2 pound fresh crab meat (or 1 cup canned or frozen)
1 tablespoon butter
1 1/2 tablespoons flour
3 hard boiled eggs, mashed
Grated zest of 1 lemon
4 cups milk
1/2 cup heavy cream
1/2 cup sherry
Dash Worcestershire

Boil crabs in salted water to get meat (if using fresh). In a large saucepan, combine butter, flour, eggs, lemon zest, salt and pepper. Boil on low heat and pour milk in slowly. Add crab meat to milk mixture and gently cook for 5 minutes. Add cream and remove from heat before it reaches a full boil. Add sherry and Worcestershire. Serve.

Sunday, July 30, 2017

Recipes by Dionne Warwick: Chicken and Noodles in the Pot; Meatloaf

Dionne Warwick's Chicken and Noodles in the Pot

For the noodles:

3 eggs
1 tsp. salt
About 2 1/2 cups all-purpose flour
A little water to mix dough (2-3 tbsps.)

Beat eggs until light. Stir in salt and flour. Beat with spoon until smooth. Work in water, enough to make soft dough. Turn out on lightly floured board. Knead well and roll out to about 1/16-inch thickness. Cut into strips about 1-inch wide. Let dry about 1 hour before using. Set aside until ready to use.

For the chicken:

1 cleaned tender stewing hen, weighing 4-5 lbs., cut into 8 pieces
1 1/2 tsps. salt
1/8 tsp. freshly ground black pepper
1 rib of celery
1 small piece of yellow onion
Water to cover
3-4 tbsps. butter

Wash chicken pieces and pat dry. Put in large stock pot with salt, pepper, celery, onion and water to cover. Bring to simmer. Cover and simmer slowly about 2 hours (or until chicken is tender). Skim from time to time to remove scum that forms. Taste to correct seasonings. Add noodles, cook 20 minutes (or until noodles are barely tender). Add butter to flavor noodles. Spoon noodles, chicken pieces and stock into large soup plates. Makes a very filling main course accompanied by tossed green salad. Serves 8.

Dionne Warwick's Meatloaf

1 1/2 lbs. lean ground beef
1 small minced onion
1 egg
Salt and freshly ground pepper to taste
Good pinch of MSG
1 can (small size) tomato paste
About 1/4 cup water

Mix all ingredients together forming soft meatloaf. Mold with hands and place on shallow baking dish lined with aluminum foil. Bake in preheated 300 degrees F. oven about 1 hour (or until meal is nice and brown). Serve with baked potatoes and wedges of boiled cabbage well-seasoned with butter, salt and pepper.

Thoughts: Dionne's meatloaf is simple, delicious in flavor and not fattening. It can be extended by the use of 1/3 cup seasoned Italian bread crumbs with a dash of Worcestershire sauce for added flavor. Make a gravy from tomato paste and water to form nice coating; pour over loaf (use a little water or milk to soften ingredients during mixing). Serves 3-4.