Recipes by Orson Bean: French Onion Soup; Steak with Mushroom-Wine Sauce; Vichyssoise

Orson Bean's French Onion Soup

4 large yellow onions, peeled, cut in thin slices
1/3 cup butter
Salt to taste
Pinch of sugar
Two 10 1/2 oz. cans of beef broth (undiluted)
Freshly ground pepper to taste
A few drops Cognac
6 rounds toasted French breed
6 slices Provolone (or Swiss) cheese

1. Cook sliced onion in butter very slowly, stirring often. Add salt and sugar, cook about 15 minutes; remove excess butter. Add broth, season to taste, cook 30 minutes longer (or until onions have turned a deep golden brown.)

2. Just before serving, add cognac; correct seasonings. Spoon into ovenproof soup tureens. Float croutons topped with sliced Provolone (or Swiss) cheese. Run under broiler until cheese puffs and browns. Serve at once. Serves 6.

Orson Bean's Steak with Mushroom-Wine Sauce

8 large cleaned mushrooms
3 tablespoons butter
1/3 cup Dubonnet (or sweet vermouth)
Salt and freshly ground pepper to taste
6 oz. filet mignon

1. Trim stem end of mushrooms. Slice stems and caps. Cook in butter very slowly until mushrooms are softened, stirring often.

2. Add Dubonnet (or sweet vermouth). Cook over medium heat while shaking pan. Cook until liquid is absorbed.

3. Rub steak with salt and pepper; broil (or pan fry). Slice meat thinly, across grain. Serve on toasted French bread; top with heated mushroom-wine sauce. Serve with sliced tomatoes and French fried onion rings (or French fried potatoes). Serves one.

Orson Bean's Vichyssoise

5 large potatoes, peeled and sliced paper-thin
4 leeks, white part only, thinly chopped
1 medium-sized onion, peeled and minced
1/3 cup butter
Two 13 3/4 oz. chicken broth (undiluted)
1 tbsp. fresh lemon juice
Salt to taste
Freshly ground pepper to taste (or lemon pepper)
1 1/3 cups milk
3 cups light cream
1/2 cup heavy cream
Chopped chives

1. Cook potatoes, leeks and onion in butter over low flame until vegetables begin to golden. Add chicken broth and lemon juice, simmer slowly about 1 hour. Put into blender to puree. Add milk and light cream; slowly bring to simmer; remove from fire; put through blender once more.

2. Cool to room temperature. Stir in heavy cream. Taste to correct seasonings. Cover, refrigerate overnight. Serve very cold in chilled bouillon cups garnished with minced chives. Serves 8.

Anne Baxter's Mexican Cheese Supper Sandwich

Anne Baxter's Mexican Cheese Supper Sandwich

2 slices sharp cheddar cheese
4 slices oatmeal, whole wheat or sourdough bread
1 or 2 Mexican green chilies
Ground cumin
Sprinkling of chili powder
Salt to taste
2 to 3 tablespoons butter
2 to 3 tablespoons safflower oil (or sunflower oil)

Lay cheese slices on two slices of bread, open-faced style. Cut chilies into pieces, lay crisscross on top of cheese. Sprinkle evenly with cumin, chili powder, and salt to taste. Top with slice of bread. Heat butter and safflower oil together in sandwich grill or heavy cast-iron skillet. Fry sandwich on each side until crusts are golden and cheese is melted. Serve at once with sliced beefsteak tomatoes and cold beer. Serves 2.

Freddie Bartholomew's Corned Beef Hash

Freddie Bartholomew's Corned Beef Hash

Dice corned beef and potatoes together. Saute half an onion in butter. Add 1/2 teaspoon English mustard and 1 tablespoon tomato sauce. Brown slightly. Place in baking dish and bake until crust appears on top. Serve with chip potatoes.

Lionel Barrymore's Scrambled Eggs with Cheese

Lionel Barrymore's Scrambled Eggs with Cheese

1/2 lb. cheese (grated)
1/2 cup milk
8 eggs
1 tablespoon chopped parsley
salt and pepper to taste

Beat eggs slightly, and add remaining ingredients. Pour into a well buttered pan and cook slowly, stirring constantly so that the cheese will be melted by the time eggs are cooked. Serve on toast.

Wendy Barrie's Crab Lorenzo

Wendy Barrie's Crab Lorenzo

1 large can mushrooms
1 large can crab meat
4 tablespoons butter
seasoning
1 package noodles
2 cups milk,
3 packages grated cheese
4 tablespoons flour

Cook noodles seven minutes in salted water. Drain and let dry. Make white sauce of flour and butter in double boiler, adding milk gradually. When smooth add cheese and mushrooms (the mushrooms should be drained). Then add crab meat, seasoning, and noodles. Grease baking dish well and pour in mixture. Cover with buttered bread crumbs and cook 25 minutes in oven, or until brown. Serve in shells or ramekins. (It may be baked in these if preferred, and rice may be substituted in place of noodles.) This serves eight people.

Recipes by Martin Balsam: Corn on the Cob; Eggplant Bolognese; Shepherd's Pie

Martin Balsam's Corn on the Cob

Martin says:

But I've got one for out-of-door cookers! It's for corn-on-the-cob. I just reminded myself of it. Wrap the corn with newspapers soaked in salt water--kosher salt, 'cause she's nice even coarser! Leave the husks on. Then put over the coals--you have to build an enormous fire. When the paper's all dried out, and you smell the corn burning, it's ready. It gives off a special flavor because the salt cooks into the husks. It doesn't matter if it gets a little charred.

Martin Balsam's Eggplant Bolognese

Martin says:

For the salsa Bolognese: Saute 1 minced carrot, 1 chopped yellow onion, 3 cloves garlic (pressed), 1 branch celery (chopped) in 1/4 cup fine grade olive oil until vegetables are limp. Add a little fresh basil (1/2 tsp. dried, more if desired), a handful minced parsley, 1/2 lb. lean ground beef, 1/2 lb. ground veal, large breast boneless chicken (cubed, uncooked), chicken giblets and liver (diced); brown over high flame, stirring. Add 2 cups dry white wine, 2 cups solid pack Italian plum tomatoes, 1 tbsp. tomato paste, salt and freshly ground pepper to taste. Grate in fresh nutmeg to taste (1/2 tsp. plus). Mix well. Simmer gently several hours, stirring until thick. Add more liquid (beef stock or wine) if needed. Sauce should be thick. 

For the eggplant: Peel and slice 2 medium eggplants in 1/2-inch rounds. Salt well, place in colander, press with weight to remove liquid. Flour well; fry gently in about 1/3 cup fine grade olive oil on both sides; drain well on absorbent paper. Butter a flat baking dish; arrange layer of eggplant, spoon generous layer of salsa Bolognese and layer of thin rounds of Mozzarella cheese (about 1/2 pound), and generous sprinkling of freshly grated Parmesan cheese. Repeat layers, ending with Parmesan cheese on top. Bake in preheated 375 degrees F. oven about 20-25 minutes (or until eggplant is tender and cheese is brown and bubbly). Consume at once! Serves 6.

Thoughts: Salsa Bolognese is even more delicious with the addition of sweetbreads (blanched, membranes removed, chopped, gently simmered in 1/2 pt. beef stock, seasoned with salt, pepper, thyme, bay leaf, snipped fresh parsley before adding to sauce with tomatoes and other ingredients).

Martin Balsam's Shepherd's Pie

Martin says:

Use beef (or lamb) chunks or take the best chop meat you can get, according to your resources, (about 1 pound); brown quickly in 2 tbsps. fat. Chop up green pepper (1/2 cup) and a large yellow onion. Grab a good pinch of oregano, garlic (small clove, pressed) and all the rest of it (hint of basil, Worcestershire sauce, parsley, salt and pepper to taste) and do that up to a turn--fry it sneakily! Mash your potatoes (about 3 cups), add lots of butter (2-3 tbsps.), sour cream (1/3 cup or more, if you like tart flavor), paprika (enough to color), chives (1/2 tsp.), salt, pepper; mix that all: up. Then smear mashed potatoes over the browned beef and all your other goodies (onions, peppers and any leftover cooked vegetables, peas or carrots). Bake in 375 degrees F. oven. Try to get a nice brown crust. It's not supposed to be too crusty, but it's nice if it has a little edge to it!

Recipes by Lucille Ball: Apple John; Chicken Saute; Chinese Goodie; Christmas Persimmon Cake; Fresh Cranberry Sauce; New England Boiled Dinner

Lucille Ball's Apple John

2 3/4 pounds cooking apples (8 cups,thinly sliced, pared)
1/2 cup granulated sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 tablespoon grated lemon peel
2 tablespoons lemon juice
1/4 cup water

Biscuits:
2 cups Bisquick
2 tablespoons granulated sugar
3 tablespoons melted butter
1/2 cup milk

Heat oven to 375 degrees F. Grease a 2-quart casserole.

Fill casserole with apples, sugar, nutmeg, cinnamon, lemon peel, lemon juice, and water. Toss together with a fork.

Bake, covered, 1 hour or until apples are tender.

Turn oven heat up to 450 degrees F.

In bowl combine Bisquick and sugar; quickly stir in melted butter and milk.

Drop, by rounded tablespoonfuls, around top edge of casserole, also one in center of biscuit ring.

Bake, uncovered, about 12 to 15 minutes, or until biscuits are golden and done.

Cool slightly. Serve warm, with vanilla ice cream on top of each serving. Makes 9 servings.

Lucille Ball's Chicken Saute

4 pound whole chicken, cut up
1/8 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
1/4 cup olive oil
1 tablespoon parsley, minced
1 cup sliced mushrooms
1 yellow onion, chopped
1 can (15 ounce) artichoke hearts, drained
1 clove garlic, smashed
1/4 cup white wine

Dust chicken pieces with mixture of flour, salt, pepper, and paprika.

Heat olive oil; fry chicken until golden. Cover skillet, reduce heat; cook until tender.

Remove chicken. Add to skillet, parsley, mushrooms, onions, artichoke hearts, and garlic. Cook until vegetables are tender. Add white wine.

Replace chicken in skillet. Cover; simmer 10 minutes.

Lucille Ball's Chinese Goodie

For the almond rice:
3 tbsps. butter
2 scallions (white and green parts), thinly sliced
1 - 10 1/2 oz. can beef broth
1 tsp. soy sauce
1 tsp. salt
1 tsp. sugar
Water
1 1/2 cups instant rice
1/3 cup slivered almonds

1. Melt half the butter in skillet (or saucepan). Saute scallions until softened. Remove from heat. Add beef broth, soy sauce, salt, sugar and enough water to measure about 2 cups. Bring to boil. Add rice, bring again to boil. Cover and remove from heat.

2. Saute almonds in remaining butter until lightly browned. Toss lightly with cooked rice. Serves 8.

For the meat:
1 1/2 lbs. top filet of beef, cut in thin strips
1/4 cup soy sauce
1 - 10 1/2 oz. can beef broth
1 tsp. garlic salt
1-inch piece peeled ginger root, chopped or powdered
1 tbsp. cold water
2 tbsps. cornstarch

1. Heat soy sauce, beef broth, garlic salt and ginger root in deep skillet (or saucepan) to rolling boil. Let each guest select meat and drop meat in stock one at a time. Let meat cook in bubbling sauce a few mins. Serve on almond rice. Pass sauce (made by dissolving cornstarch in cold water and adding to 1 cup of the stock cooked to desired thickness). Serves 8.

Thoughts: Lucy's Chinese Goodie is an adaptation of the famous Chinese Hot Pot. If desired, vegetables, preferably Chinese cabbage, or hearts of lettuce, plus diced eggplant or spring onion, and fish (shrimp, scallops, sliced raw fish or lobster) can also be used.

Lucille Ball's Christmas Persimmon Cake

3 tbsps. butter
2 cups sugar
2 cups persimmon pulp
2 cups chopped walnuts
1 cup seedless raisins
1 cup chopped dates
1 tbsp. grated orange peel
4 cups sifted cake flour
4 tsps. baking soda
3 tsps. baking powder
2 tsps. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1 cup milk
2 tsps. pure vanilla extract

In a large mixing bowl cream butter with sugar. Add persimmon pulp, nuts, raisins, dates and orange peel; mix well. Sift flour with baking soda, baking powder and spices. Add flour mixture alternately with milk beginning and ending with flour. Stir in vanilla extract. Turn batter into 2 well-greased 9 x 5 x 3-inch loaf pans. Bake in a preheated 300° degrees F. oven 1 3/4 hrs. (or until a cake tester inserted into center comes out clean.) Turn out onto wire rack and cool. Garnish, if desired, with glace fruits and nuts arranged in a row down the center of the cake. Yield: 2 loaf cakes.

Lucille Ball's Fresh Cranberry Sauce

1 lb. fresh cranberries
1 medium orange
2 cups sugar

Wash and remove stems from cranberries; dry well. Grind cranberries in food chopper set on medium setting. Quarter orange, remove seeds and grind peel and all with medium setting. Add the sugar. Mix all ingredients together well. Chill in refrigerator 3 hrs.

Lucille Ball's New England Boiled Dinner

4-5 lbs. corned beef brisket (or ham shanks)
Cold water
6 crushed peppercorns
Bay leaf
6 potatoes, peeled, cut in quarters
4 small onions, peeled
3 turnips, peeled, cut in quarters
6 carrots, peeled
Medium-sized green cabbage, cut in sixths
Salt to taste

1. Tie corned beef to hold shape. Wash under running water. Put in large stock pot and add enough cold water to cover meat. Slowly bring to boil. Simmer 30 mins. and remove scum. Add peppercorns and bay leaf. Cover and simmer slowly about 4 1/2 hours (or until meat is tender).

2. Remove meat to heated platter. Skim off scum. Add potatoes, carrots, onions and turnips to stock. Cook about 20 minutes. Add cabbage and cook until tender. Reheat meat. Serve meat on platter with vegetables. Add salt to stock. Serve stock as natural sauce or thicken with flour as desired. Serve with horseradish or mustard sauce. Serves 8.