Vivien Leigh's Fruta Almina

Vivien Leigh's Fruta Almina

5/8 cup water
4 tablespoons corn syrup
Dash salt
1/2 teaspoon vanilla
4—6 medium ripe pears (or bananas or peaches)
3 egg yolks, slightly beaten
3 1/2 ounces extra-fine white sugar
3/4 teaspoon cornstarch
1/3 cup milk
8 tablespoons cream
Juice and grated rind of 1/2 fresh orange
Nutmeg for garnish

Combine water, corn syrup, salt and vanilla in a pan and heat, stirring until it becomes a syrup. Peel and halve the pears and poach gently in the syrup until tender. Set aside to cool. Prepare a smooth creamy sauce by putting the egg yolks in a double boiler. Add the sugar and cornstarch and mix with a fork until well blended. Add milk slowly, stirring continuously. Then add orange rind. Continue cooking mixture slowly, stirring constantly until it thickens. Do not let it boil. When thick, remove from heat, add a dash of salt, and allow to cool. When cool, add cream, blending until smooth. Add the orange juice. Whip the remainder of the cream and add to the sauce to thicken it more. Chill in refrigerator briefly. Remove the cooled poached pears from liquid and pour chilled sauce over them. Sprinkle with nutmeg before serving. Serves 6.

Recipes by Janet Leigh: Rainbow in Paradise Salad with Ginger Orange Dressing; Tropical Fruit Salad with Daiquiri Dressing

Janet Leigh's Rainbow in Paradise Salad with Ginger Orange Dressing

1 large head iceberg lettuce
1 lb. can sliced beets
2 cups cooked shrimp
1 cup cooked peas
2 hard-cooked eggs, thinly sliced
Ginger orange dressing

Core, rinse and thoroughly drain lettuce. Refrigerate in disposable plastic bag (or plastic crisper). Chill all remaining ingredients. Shred lettuce and place in large shallow bowl. Drain beets and arrange in a semicircle around outer edge of bowl. Arrange shrimp, peas and eggs in row next to beets. Serve With ginger orange dressing. Serves 4-6.

Ginger Orange Dressing

2/3 cup corn oil
1 tbsp. grated orange peel
2 tbsps fresh orange juice
2 tbsps. fresh lemon juice
1 tsp. onion salt
1/2 tsp. white pepper
1/2 tsp. powdered ginger
Dash of white sugar
1/2 tsp. paprika
1/2 tsp. celery salt

Combine all ingredients in small covered jar. Shake thoroughly to blend. Shake again just before serving. Makes about 1 cup dressing.

Janet Leigh's Tropical Fruit Salad with Daiquiri Dressing

For the Daiquiri dressing:

1/3 cup corn oil
1/2 tsp. grated lime peel
1 1/2 tbsps. lime juice
1 1/2 tbsps. rum
1/2 tsp. salt
Dash of sugar

Combine all ingredients and blend well.  Set aside. Makes about 1/2 cup dressing.

For the salad:

1 head iceberg lettuce
1 large orange
2 bananas
1 papaya
4 slices fresh (or canned) pineapple
Brown sugar

Core, rinse and thoroughly drain lettuce. Refrigerate in disposable plastic bag (or plastic crisper). Pare and section orange. Peel bananas, cut in halves lengthwise, then in halves crosswise. Cut papaya in half, remove seeds and peel fruit. Cut in thick slices. Arrange fruits in shallow pan. Pour Daiquiri dressing over fruit. Let it marinate about an hour. Just before serving, drain off dressing and reserve. Sprinkle fruit lightly with brown sugar. Broil about 4 inches from heat about 5 minutes (or until lightly browned). Meanwhile, cut 4 crosswise sections from lettuce and arrange on individual salad plates. Arrange warm broiled fruit on lettuce rafts. Spoon reserved dressing over all. Serves 4.

Thoughts: If desired, a few drops of rum extract may be substituted for the rum.

Andrea Leeds' Salad and Cheese Salad Balls

Andrea Leeds' Salad and Cheese Salad Balls

Salad:

3 tablespoons grated cheese
2 cups cooked rice
l teaspoon salt
1 cup peas
3 tablespoons minced celery
4 tablespoons pimento
lettuce and dressing
4 tablespoons relish

Combine ingredients lightly, chill, serve on crisp lettuce with French dressing and cheese salad balls.

Cheese Salad Balls:

1/4 lb. Roquefort cheese
small quantity cream or butter
salt and pepper to taste
1 tablespoon chopped chives
1 tablespoon chopped parsley
paprika

Combine cheese with small quantity of cream or butter and seasonings, work until soft, then add chives and parsley, mixing thoroughly. Roll into balls about the size of a walnut, sprinkle with paprika and serve with salad.

Recipes by Ruta Lee: Barbecued Steak with Junky Sauce; Garbage Salad

Ruta Lee's Barbecued Steak with Junky Sauce

For the junky sauce:
1 cup catsup
1/2 cup strained honey
5 tablespoons soy sauce
8 dashes Tabasco sauce
1 small clove garlic, pressed
5 teaspoons curry powder
1/2 cup preserves (strawberry, Damson plum, apricot or pineapple)
1/2 cup chutney, chopped

Combine all ingredients, mixing well. Set aside. Makes 3 1/2 cups.

For the steak:
Select top grade sirloin, porterhouse or filet. Have butcher cut meat 1 1/2 to 2 inches thick. Wipe off meat. Trim off excess suet. Brush both sides generously with junky sauce. Let stand at room temperature about 1 hour. When coals in barbecue have burned down to a glow, start the steaks. Allow 25 minutes for medium-rare for 1 1/2-inch steaks; 30-35 minutes for 2-inch steaks. Allow slightly longer for filet. Keep turning the steaks, brushing with more sauce as needed. Since "outdoor" appetites tend to be hearty, allow at least 1/2 pound steak per person.

Ruta Lee's Garbage Salad

1 clove garlic
3 tablespoons olive (or vegetable) oil
1 tablespoon red wine vinegar
1/2 teaspoon salt
Freshly ground pepper to taste
2 heads crisp, cleaned romaine (or odds and ends of greens: Bibb, Boston, iceberg or spinach leaves)
1 medium peeled thinly sliced cucumber
Half a box of cherry tomatoes (or 4-5 cleaned, sliced Italian plum tomatoes or one large peeled, ripe, sliced beefsteak tomato)
3 or 4 large scallions, cleaned, chopped (green and white parts)
6 large radishes, cleaned, chopped (or black radish, if available)
10 large fresh mushroom caps
3 tablespoons pine nuts
Handful sunflower seed kernels

Rub garlic over sides of salad bowl. Mix together olive (or vegetable) oil, wine vinegar, salt and pepper. Place greens, cucumber, tomato, scallions and radishes in salad bowl. In another bowl, marinate thinly sliced mushroom caps for a few minutes with a little olive oil and wine vinegar. Add marinated mushrooms to salad bowl. Toss slightly. Add pine nuts and sunflower kernels. Serve at once. Serves 4. 

Recipes by Peggy Lee: Buttermilk Pancakes with Boysenberry Topping; Gazpacho; Jade Salad

Peggy Lee's Buttermilk Pancakes with Boysenberry Topping

2 cups packaged pancake mix
1/2 tsp. baking soda
2 tbsps. sugar
2 large eggs
2 cups buttermilk
2 tbsps. melted butter

Sift together pancake mix, baking soda and sugar. Beat eggs, mix with buttermilk; add to pancake mixture, stirring only barely smooth. Stir in melted butter. Rub griddle (or heavy skillet) with melted butter (or vegetable oil). Heat until a drop of water sizzles when dropped on skillet. Pour pancake batter by spoonfuls on hot griddle. Fry until browned on both sides. Serve at once with boysenberry topping, whipped or melted butter, hot maple or brown-sugar syrup, cold applesauce sprinkled with cinnamon, or molasses. Serve alone or with fried ham, crisp bacon or sausage. Serves 6.

Boysenberry Topping

2 cups fresh boysenberries
Scant cup of sugar
Few drops of fresh lemon juice

Wash, dry, pick over berries. Crush slightly, add sugar and fresh lemon juice. Chill well before serving over hot pancakes.

Thoughts: For convenience, an excellent frozen buttermilk pancake batter is now available in many supermarkets across the country. Boysenberry syrup is available in some food specialty or health food shops. Fresh blueberries, black raspberries or fresh strawberries make tasteful variations.

Peggy Lee's Gazpacho

1 head iceberg lettuce
3 medium-size tomatoes
3 medium-size green peppers
1/4 lb. small fresh mushrooms
1 1/2 cups chopped onion
1/3 cup corn oil
1 small clove garlic, pressed
1 1/2 tsps. salt
1 tsp. paprika
1/2 tsp. celery seed
1/2 tsp. freshly ground black pepper
1 cup water
1/3 cup light tarragon vinegar

Core, rinse and drain lettuce; chill in plastic crisper (or bag). Finely chop tomatoes, catching all liquid. Chop green peppers and slice mushrooms. Saute onion in oil 2 minutes (or until just moist and softened). Stir in remaining ingredients except lettuce. Chill, covered in glass bowl at least 2 hours. Just before serving, cut enough lettuce into bite-size pieces to yield about 4 cups. Ladle 2/3 cup tomato mixture into each of 8 serving dishes; place lettuce chunks in center to garnish. Serves 8.

Thoughts: Gazpacho makes an excellent dieter's soup or salad or an excellent first course to accompany steak and green vegetable dinner menu.

Peggy Lee's Jade Salad

2 heads romaine lettuce
2 bunches green onions
1 1/3 cups olive oil
2/3 cup red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 tablespoons sugar
1/4 cup toasted sesame seeds
1/4 cup grated Parmesan cheese
1/2 cup sliced almonds

Wash and thoroughly dry lettuce, cut into julienne strips and place in a large bowl. Chop green onions into 1/4-inch pieces and mix with oil, vinegar, mustard, garlic powder, pepper, sugar, sesame seeds and Parmesan cheese. Pour dressing over lettuce and toss thoroughly to coat. Sprinkle with almonds. Serves 6.

Michele Lee's Veal Scallops in Herbed Tomato Sauce

Michele Lee's Veal Scallops in Herbed Tomato Sauce

1 1/2 pounds veal scallops, thinly sliced
3 tablespoons olive oil
2 tablespoons butter
1/2 pound thinly sliced mushrooms
1 clove garlic (left intact)
1 1/2 cups peeled, chopped Italian plum tomatoes (fresh or canned)
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon dried sweet basil, crumbled
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Minced parsley

Dip scallops in seasoned flour. Heat olive oil in large skillet over high heat. Brown scallops quickly on both sides. Lift out meat and place in oven-proof casserole. Melt butter in another skillet. Add mushrooms and garlic, cook over low heat about 5 minutes. Discard garlic. Add tomatoes, oregano, basil and salt and pepper to taste. Bring to boil and simmer over low heat about 15 minutes stirring occasionally. Pour sauce into skillet in which meat was cooked. Heat to deglaze pan. Pour sauce over meat in casserole. Cover, bake in preheated 350 degree oven about 20 minutes or until meat is fork tender. Sprinkle with minced parsley. Serve with cooked pasta and green salad. Serves 4-6.

Gypsy Rose Lee's Portuguese Fish Chowder

Gypsy Rose Lee's Portuguese Fish Chowder

To serve six or eight or any number, provide for each person: One potato, one tomato, one onion, all sliced very thin. Place in a pressure cooker about one-fourth inch of olive oil, then add a layer of onions, a layer of tomatoes, and a layer of potatoes. Sprinkle with a tablespoon of chopped parsley, a little salt, white pepper, one-fourth teaspoon very finely chopped garlic, another tablespoon of olive oil and repeat until pressure
cooker is no more than three-fourths full. Cook at 15 pounds pressure three and one-half minutes. Reduce pressure immediately.

(Gypsy Rose Lee does not mention that this chowder can also be made in a Dutch oven. The cooking is done quickly, takes about 25 minutes. Serve with cooked seafood or add the seafood toward the end of the cooking period.)