Julie London's Enchiladas

Julie London's Enchiladas

12 large cornmeal tortillas (fresh, frozen or canned)
Cooking oil, depth 1/2-inch in skillet
1 can enchilada sauce
2 cups chopped Bermuda onions
6 ounces grated Monterey (or Cheddar) cheese
2 ounces grated Mozzarella cheese
1/2 cup pitted black olives, cut in quarters

Slip one tortilla at a time into hot fat for 15 seconds; lift out with tongs. Dip tortilla in heated enchilada sauce. Remove to a cookie sheet. Fill generously with cheeses that have been mixed together. Top with grated onion. Roll up. Repeat this procedure until all the tortillas have been filled. Place in a buttered baking dish. Ladle remaining sauce generously over all. Top with remaining cheese, garnish with olives. Bake in 350 degree oven 25 minutes or until cheese is bubbly and brown. Serves 4.

Thoughts: The enchilada sauce can be made hotter by the addition of Tabasco, chili powder or Louisiana hot sauce.

Recipes by Guy Lombardo: Key Lime Pie; Lobster Lombardo

Guy Lombardo's Key Lime Pie

1 cup graham cracker crumbs
11 tbsps. sugar
3 tbsps. softened butter
4 eggs, separated
1 can condensed milk
2/3 cup fresh lime juice
1 tsp. grated lime rind (green part only)
dash salt

Mix graham cracker crumbs with 3 tbsps. sugar and butter. Press into a 9-inch pie plate. Bake in 375 degrees F. oven for 8 minutes. Cool.

Beat egg yolks and condensed milk until smooth. Stir in lime juice and rind. Pour into baked crust. Beat egg whites and salt until frothy. Gradually add 1/2 cup sugar and continue beating until satiny and whites stand in peaks. Pile meringue over filling, sealing edges of the crust. Bake in 425 degrees F. oven 5-7 minutes or until lightly browned. Chill 3-4 hours in the refrigerator. Serves 6-8.

Guy Lombardo's Lobster Lombardo

8 ounce package green noodles
5 tablespoons butter
1 cup light cream
2 egg yolks
1 teaspoon salt
1/16 teaspoon white pepper
1/2 cup sherry
1/2 cup grated Romano cheese
2 cups cooked lobster meat, cut in large pieces
2 tablespoons bread crumbs
3 tablespoons grated Parmesan cheese

Cook noodles according to package directions; drain. Butter a 2-quart casserole; cover bottom with cooked green noodles.

Melt 1/4 cup butter in pot over medium heat; gradually stir in cream, heat through, stirring. Cool 5 minutes before gradually stirring in beaten egg yolks, salt, pepper, sherry, Romano cheese; cook over low heat to reduce sauce one-fourth, stirring constantly. Add lobster meat, mix well; pour over green noodles.

Top with bread crumbs, Parmesan cheese and dot with 1 tbsp. soft butter. Bake uncovered in preheated 400 degree F. oven 20-25 minutes or until top is brown. Serves 4-6.

Thoughts: Use frozen lobster, raw prawns or cooked crab. Or prepare in individual ramekins, baking 5-7 minutes at 400 degrees F.

Carole Lombard's Salisbury Meatballs

Carole Lombard's Salisbury Meatballs

1 1/2 pounds ground round
2 tablespoons olive oil
2 yellow onions, chopped fine
1 clove garlic, minced
1 bell pepper, chopped fine
1 can (10.75-ounce) tomato soup
1/2 cup chili sauce
1 cup water

Roll the meat into little balls. Brown in hot olive oil. Add vegetables and saute until soft.

Add soup, chili sauce, and water. Simmer until meatballs are cooked through and sauce thickens.

Gina Lollobrigida's Spaghetti with White Truffles

Gina Lollobrigida's Spaghetti with White Truffles

4 qts. water
5 tbsps. salt
1 lb. fettuccine noodles (or other Italian egg noodles)
One 4-oz. can Urbani white truffles (or 2 oz. fresh), cut in thin slices
1/4 cup truffle broth (from the can, or use chicken broth)
1 stick sweet butter
1 1/2 cups freshly ground Parmesan cheese

Heat a large earthenware casserole (or baking dish) in a slow oven (275 or 300 degrees F.). Bring water to slow boil and add salt. Add pasta to rapidly boiling water, stirring occasionally with a fork to prevent noodles from sticking together. Test noodles frequently so they cook only until al dente (soft, but still firm).

While noodles are cooking, heat truffle broth (or chicken broth) until warm, but not boiling. When noodles are done,  drain them in a colander but remove them from colander before they are completely drained, and put into heated casserole (or baking dish).

Add heated truffle broth (or chicken broth) to the noodles, adding pats of butter at the same time and tossing lightly until all the butter is melted. Gradually toss in cheese until thoroughly blended. Quickly garnish with sliced truffles and serve at once. Serves 4.

Thoughts: This recipe is from late 1973. White truffle prices at that time were as follows (Urbani):

Fresh white Italian truffles - $200.00 per pound
White truffles packed in tins: 1/2 oz. - $6.00, 1 oz. - $12.00, 2 ozs. - $23.00 and 4 ozs. - $40.00.

2016 prices (Urbani):

Fresh white Italian truffles - $676.00 per pound
White truffles in jar: 1/3 oz. $109.00

Recipes by June Lockhart: Egg Noodles with Veal Roulades; Spaghetti with Butter and Parsley

June Lockhart's Egg Noodles with Veal Roulades

1/2 cup chopped onions
4 oz. fresh mushrooms, chopped
6 tbsps. butter (or margarine)
4 ozs. ground pork
6 large slices veal scallopini
1/4 cup chopped green pepper
1/2 cup white wine
2 chicken bouillon cubes
2 tbsps. heavy cream
1 medium tomato, peeled and chopped
2-3 tsps. paprika
1/4 tsp. each: salt, thyme leaves and basil
1/8 tsp. freshly ground pepper
1 cup water
1 tbsp. flour
2 tbsps. water
1 tbsp. salt
3 qts. boiling water
8 ozs. medium egg noodles

Saute onion and half the chopped mushrooms in 2 tbsps. butter (or margarine) until tender. Combine in small bowl with pork, cream, half the chopped tomato, paprika, 1/4 tsp. salt, thyme, basil, and pepper. Divide mixture into 6 portions and place one portion on each veal slice. Roll up, secure with toothpicks. In same skillet, saute veal roulades in remaining 1/4 cup butter until browned on all sides. Stir in remaining chopped onion, mushrooms, tomato, green pepper, wine, bouillon cubes and 1 cup water. Cover and simmer one hour (or until meat is tender). Blend flour and 2 tbsps. water to form smooth paste. Pour in a little sauce from the skillet; add to skillet, cook, stirring constantly until sauce thickens and boils one minute. Meanwhile, cook noodles in boiling salted water until tender; drain. Serve veal roulades and gravy over noodles. Serves 4.

June Lockhart's Spaghetti with Butter and Parsley

1 lb. spaghetti
6 qts. boiling salted water
1 tbsp. vegetable (or olive oil)
1/2 cup butter (or olive oil)
2 cloves pressed garlic
1/2 cup minced fresh parsley
Freshly grated Parmesan or Romano cheese
Salt and freshly ground pepper to taste

Cook spaghetti al dente in boiling salted water (about 8 minutes). Do not overcook. Add vegetable (or olive oil) during last few minutes to keep pasta from sticking together when drained. Meanwhile, prepare sauce. Heat butter (or olive oil) in small saucepan. Add garlic, turn off heat. Let stand a few minutes. Then add parsley. Stir sauce into hot cooked spaghetti. Serve at once with cheese, salt and pepper to taste. Serves 4.

Recipes by Virna Lisi: Italian Salad; Spaghetti Aglio e Olio

Virna Lisi's Italian Salad

1 clove garlic
2 bunches arugula
Head lettuce (Bibb or Boston)
2 Italian plum tomatoes, cut into pieces
1/2 cucumber, peeled and sliced
4 radishes, sliced
1/2 green pepper, diced
1 stalk celery
1 large fennel (trim and slice thin)
1 head chicory
Small can hearts of palm, drained and chopped
1 sprig fresh basil (or 1/4 tsp. dried)
1 sprig fresh mint
Handful fresh chopped parsley
1 small yellow onion, chopped
1/4 cup olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 tablespoons wine (or tarragon) vinegar

Rub salad bowl with cut garlic. Clean, dry and crisp greens before adding to salad bowl with other vegetables and herbs. Mix together olive oil, salt, pepper and wine (or tarragon) vinegar.

Pour dressing over vegetables and greens in salad bowl, toss lightly until each leaf is coated. If you want a crisp salad, serve at once. But if you prefer, as many continental people do, a rather wilted affair, then let salad marinate before serving. Serves 4.

Virna Lisi's Spaghetti Aglio e Olio

l lb. spaghetti
3 quarts water
Salt
1/4 cup top quality olive oil
2 or 3 cloves flnely minced garlic
l/3 cup minced fresh parsley
Sage
Hot pepper flakes
1/3 cup freshly grated Parmesan (or Romano cheese)

Plunge spaghetti into briskly boiling salted water. Cook until spaghetti is barely tender (about 7 to 8 minutes). Never overcook the spaghetti. During last two minutes of cooking time, add 1 tbsp. olive oil to the pot to prevent strands from sticking together. Drain well.

Meanwhile, heat the remaining amount of olive oil over low heat, but do not boil. Add garlic, remove from heat. Let stand a few minutes. Add minced parsley, salt, sage and hot pepper to taste. Serve spaghetti in heated serving dish. Pour sauce over spaghetti. Toss lightly with grated Parmesan (or Romano) cheese. Serve at once with chicken or fish dish and green salad. Serves 4.

Recipes by Art Linkletter: Stewed Chicken; Strawberry Cheese Pie

Art Linkletter's Stewed Chicken

1 sliced carrot
1 small sliced yellow onion
2 small stalks celery (including leaves)
About 3 cups water
1 teaspoon salt
1/16 teaspoon freshly ground pepper
Cleaned stewing chicken, cut in pieces (about 4 1/2 pounds)
1/4 teaspoon paprika
1 1/2 tablespoons flour
1/3 cup cold water
3 to 4 tablespoons heavy cream

Into a heavy cooking kettle, put carrot, onion, celery, water, salt and pepper. Bring to a boil. Drop chicken, piece by piece, into the boiling liquid. Cover and simmer slowly for one hour. Add paprika. Cover and simmer one hour longer (or until chicken is tender).

Remove chicken to a heated platter. Strain stock, discarding vegetables. Cook stock to reduce in half. Stir flour into cold water to form a smooth paste. Slowly stir into hot stock and cook to desired thickness. Stir in cream and heat one minute. Correct seasonings. Serve with noodles, boiled rice, baked macaroni or dumplings. Serves 4 to 6.

Thoughts: Art suggests serving the chicken with a green salad and fruit for dessert for a hearty and well-balanced meal.

Art Linkletter's Strawberry Cheese Pie

1 1/3 cups finely crumbled honey graham crackers
1 1/4 cups sugar
1/4 cup softened butter
2 - 8 ounce packages softened cream cheese
5 egg yolks
5 tablespoons lemon juice
1 teaspoon lemon rind
1/16 teaspoon salt
4 egg whites
1 cup commercial sour cream
1 teaspoon vanilla extract
Fresh strawberries in season or whole frozen, drained strawberries

Mix together graham cracker crumbs, 1/4 cup sugar and butter. Press into a deep 10-inch pie plate. Chill one hour.

To cream cheese add 7/8 cup sugar, well-beaten egg yolks, lemon juice, lemon rind, and salt. Mix well. Lightly fold in stiffly beaten egg whites. Pile yolk mixture into pie shell. Bake at 350 degrees F. for 50 minutes or until lightly brown. Remove from oven and cool 15 minutes. (Pie will rise during baking, then slightly deflate.)

Combine sour cream, 2 tablespoons sugar and vanilla extract. Spread lightly over top of pie. Return pie to oven, bake 10 minutes longer. Cool, then refrigerate at least 12 hours. (Pie improves in flavor on second day). Stud top generously with washed, hulled strawberries or frozen berries. Serves 12.