Deanna Durbin's Ham Loaf

Deanna Durbin's Ham Loaf

2 cups minced ham
1 1/2 lbs. fresh (minced) pork
2 eggs
1 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup brown sugar
1 teaspoon dry mustard
1/4 cup vinegar
6 slices tinned pineapple
6 teaspoons red currant jelly

Mix ham and pork together. Add slightly beaten eggs, milk, salt and pepper. Grease a loaf pan generously. Pour in brown sugar mixed with mustard and vinegar. On this press the slices of pineapple with red currant jelly. Over this spread the meat. Bake in a moderate oven for 1 1/2 hours. Cut in slices and serve hot or cold.

Recipes by Jimmy Durante: Jimmy Durante's Umbriago Salad with French Dressing; Umbriago Salad II

Jimmy Durante's Umbriago Salad with French Dressing

Romaine
Escarole
Mustard Greens
Garbanzo beans (canned, drained)
3 to 4 artichoke hearts, quartered
Thin sliced mushroom caps
Thinly sliced onion rings
Garlic-flavored croutons (fried in butter or olive oil)
French dressing
Cooked bacon crumbles

Wash, drain and crisp greens; refrigerate several hours before using. Marinate garbanzo beans by drizzling French dressing lightly over beans. Refrigerate one hour. Line salad bowl with greens. Add garbanzo beans, artichoke hearts, sliced mushrooms, green pepper, onion and croutons. Toss lightly With French dressing (see below for recipe). Season with salt and pepper to taste. Garnish with bacon crumbles. Serve at once.

French Dressing

1/4 cup water
1/3 cup wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon English mustard
1/4 teaspoon garlic powder
1/4 teaspoon sugar
2 1/2 teaspoons salt
3/4 teaspoon freshly ground pepper
1/3 cup olive oil
3/4 cup salad oil

Blend together all the ingredients with the exception of the oils. Add salad oils, mix well. Makes 1 1/2 cups.

Jimmy Durante's Umbriago Salad II

To serve four, rub a large wooden salad bowl with salt and one clove garlic. Mix romaine (cold, dry and crisp) with one-fourth teaspoon black pepper. Form a bed with one-fourth cup croutons in the center. Toss lightly with dressing made of two tablespoons wine vinegar, juice of one-half lemon, one tablespoon Worcestershire sauce, one teaspoon each of horseradish and mustard, one dash hot pepper sauce. Add a one minute egg and one tablespoon chopped anchovies. Toss again and sprinkle with two tablespoons Parmesan cheese.

Irene Dunne's Paprika Chicken

Irene Dunne's Paprika Chicken

Disjoint two and a half pounds of spring chicken, removing all bones from breast except the wing tip, and also the second joint bone. Season with salt and paprika. Roll in flour. Heat one cup of clarified butter in saute pan. Place pieces of chicken in pan. Cook until lightly colored on one side. Turn over and repeat. When done, remove chicken and put in pan one half cup flour. Cook, but do not brown. To this add two cups chicken broth and two cups cream. Cook ten minutes. Strain through muslin. In the center of a dish, put two quarts of noodles polonaise (prepared by cooking noodles, sauteing them in butter with white fresh breadcrumbs and chopped hard-boiled eggs). Dress chicken, after it has been put in strained sauce for five minutes, around and on top of noodles. Serve in sauce boat with sauce.

Recipes by Sandy Duncan: Depression Stew; Salad Californian

Sandy Duncan's Depression Stew

3 tbsps. butter (or margarine )
1 cup thinly sliced onion
1 cup chopped celery
1 1/2 lbs. ground beef
2 cups shelled fresh peas
2 cups diced raw carrots
2 cups diced turnips (or potatoes )
1 bay leaf
1 can (28 ozs.) tomatoes
1 1/2 cups water (or canned beef broth)
1 tbsp. salt
1/2 tsp. chili powder (or freshly ground black pepper to taste)
1 tbsp. Worcestershire sauce
6 ozs. medium egg noodles (about 3 cups)

Melt butter over low heat in a heavy skillet (or Dutch oven). Add onions and celery; saute 5 minutes. Add ground beef, stirring occasionally, until meat is browned. Add remaining ingredients except noodles; mix thoroughly. Cover and cook over low heat 20 minutes, stirring occasionally. Add noodles and cook 15 minutes longer (or until noodles are tender). Taste to correct seasonings. Serves 4-6.

Thoughts: If desired, other vegetables may be added: corn, cauliflower, snap beans, and-or lima beans. Also, it's a great resting place for leftovers, any leftovers. Herbs, fresh or dried, can be added to stew as desired: oregano. basil, thyme, marjoram or tarragon.

Sandy Duncan's Salad Californian

1 large head of lettuce, torn
Mixed greens: romaine, chicory, escarole, endive or watercress
1 cup garbanzo beans (canned)
1 can artichoke hearts in oil, drained
2 celery hearts, chopped
1 small ripe avocado
1/2 lemon
2 medium-size tomatoes
1 cup whole large pimento-stuffed olives
2 tsps. capers
2 hard-cooked eggs, quartered
1/2 cup olive oil
1/4 cup wine vinegar
Salt and pepper to taste
2 tbsps. finely chopped parsley

Combine lettuce, mixed greens, beans, artichoke hearts and celery hearts in large salad bowl. Cut avocado in bite-size pieces, squeeze with a little lemon juice to prevent avocado from turning brown. Add to salad bowl with tomatoes, olives, capers and hard-cooked eggs. Mix lightly. Combine olive oil, vinegar. salt, pepper and parsley; blend (or shake well). Pour over salad and toss lightly but thoroughly. Serve with Depression Stew and garlic bread, with well-chilled white (or rose) wine. Serves 6.

Thoughts: Sandy's salad can double as antipasto or main supper dish. For heartier additions, add salami, julienne strips of ham, hunks of cheese or a small can Italian tuna fish (well-drained). Arrange as an antipasto on large glass or earthenware platter. If desired, garbanzo beans can be marinated in garlic-flavored dressing (add small clove of garlic to dressing as given); marinate several hours before assembling antipasto and-or salad.

Recipes by Keir Dullea: Chicken Baked in Clay; Good Egg Scramble

Keir Dullea's Chicken Baked in Clay

For the baker's clay:
3 cups flour
2 cups salt
1 tablespoon poultry seasoning
About 1 1/3 cups water

Mix flour, salt and poultry seasoning in bowl. Add enough water to form stiff paste. Clay should not be sticky however. Turn out clay on lightly floured board. Knead lightly Several minutes. With rolling pin, roll a circle about one-half inch thick.

To prepare the chicken
One cleaned chicken (or pheasant) weighing about 2 1/2 pounds
Fresh ground black pepper
Salt
Monosodium glutamate
5 tablespoons sweet butter
A few drops pressed garlic
Half a lemon, squeezed
1 tablespoon minced fresh parsley
1 teaspoon chopped chives
A thin slice of larding pork (or sliced bacon)
1 tablespoon brandy
A large sheet of heavyweight aluminum foil
Prepared baker's clay

Truss chicken, tying legs and wings to body with string. Rub surface of cleaned chicken with pepper, salt and monosodium glutamate. Soften 4 tablespoons butter; add garlic, lemon juice, parsley and chives. Spread seasoned butter evenly over entire outer surface and inner cavity of bird. Put additional tablespoon of butter under skin of the breast.

Place larding pork (or bacon) over breast. Spray chicken (or pheasant) with brandy. Wrap bird securely with foil. Place bird on circle of baker's clay. Cover entire body surface. Secure tightly to seal in cooking juices. Place bird in roasting pan, roast in preheated 500 degree oven 1 1/4 hours. The clay should be hard and dried. Serve bird in basket (or platter) in bed of parsley or watercress. Bring to the table with mallet or nutcracker. Crack shell with mallet; peel away clay and aluminum foil. Let bird rest a few minutes before carving. Serves 2-3.

Keir Dullea's Good Egg Scramble

Good scrambled eggs deserve your careful attention. Cooking eggs properly is the initial step.

Allow 2 eggs per person plus one for the pan, 1 tablespoon cream (or water) per egg, 1 tablespoon butter per serving, plus salt and freshly ground black (or white) pepper to taste. Heat butter in skillet over medium heat until butter is hot, but not smoking. Beat eggs lightly; add cream and seasonings. Pour into skillet; cook over low heat stirring constantly until eggs begin to firm but are still "wet." Turn out on heated plates. Serve at once with croutons or fried toast triangles, toasted English muffins or fried tortillas.

And now the scramble is on -- select flavorful ingredients to jazz up the eggs. Let your imagination be your guide. Just ad lib the rest. The results can vary from the bizarre to the absurd, the celestial to the sublime.

For Fishy Flavors: Add caviar, lemon and Tabasco to beaten eggs just as mixture thickens. Top with sour cream, garnish with minced chives. Or use slivers of smoked salmon, tiny cooked shrimp, smoked oysters, crumbled cooked tuna or salmon, cooked fresh crab or lobster meat. Garnish with lemon wedges. Serve with hot buttered toast or crusty French bread spread with anchovy paste or sardine-lemon butter.

Vegetable Variations: Saute artichoke hearts, mushrooms or peeled, diced eggplant in butter; cook spinach (chicory or sorrel) lightly in salted water. Drain, flavor with nutmeg and lemon-butter; fry chopped sweet pepper and/or pimentos in vegetable oil or add peeled diced tomatoes.

Miscellany: Cut fresh herbs (parsley, chives, chervil, basil, tarragon (or oregano) into eggs during cooking. Snip a few extra herbs over top of scrambled eggs for added flavor. Incorporate cheese, mild (cream) or aromatic (Limburger), or garnish with grated Parmesan or Romano. Give added zing using seasoned salts, pressed garlic, cayenne, chili pepper, curry powder, ground ginger or nutmeg, or use offbeat condiments such as escoffier sauce, "hot" catsup, tarragon-flavored vinegar or Worcestershire sauce. 

Recipes by Patty Duke: Beef Stroganoff; Pork Crown Roast; Sauteed Zucchini; Super Apple Pie

Patty Duke's Beef Stroganoff

2 lbs. boneless beef sirloin
1 1/2 tsps. salt
1/2 tsp. freshly ground pepper
l tbsp. flour
6 tbsps. butter
1/2 cup beef broth
3 tbsps. dry red wine
1/2 tsp. hot mustard (Dijon type)
1 large yellow onion, sliced
3 large fresh mushroom caps, sliced
1 tbsp. tomato paste
4 drops Tabasco sauce
1 cup sour cream

1. Pound meat to flatten slightly. Cut across the grain into strips about 2 inches wide and 1/2 inch thick. Sprinkle meat strips with salt and pepper. Let stand about one hour at room temperature.

2. Melt 2 tbsps. butter, blend in flour; cook over low heat, stirring. Gradually add beef broth and red wine, boil up. Stir in mustard; set aside.

3. In another pan brown meat quickly in 2 tbsps. butter; set aside. In separate pan, brown onion in remaining 2 tbsps. butter, add sliced mushrooms, cook until mushrooms soften. Add meat and onion-mushroom mixture to the sauce; cover, cook over low heat about 15 minutes (or until meat is tender), stirring often. At the end stir in tomato paste and Tabasco sauce, blend well. Add sour cream and heat to serving temperature but do not boil. Serve at once over cooked noodles. Serves 6.

Patty Duke's Pork Crown Roast

10 to 12-lb. (about 14 ribs) crown roast of pork
Salt, freshly ground black pepper
Favorite stuffing (about 4-5 cups)
1 cup apple cider or cranapple juice
Spiced crab apples or spiced pears for garnish

Place roast in an aluminum foil roasting pan, prong 1-side down. Season roast generously. Pour apple cider (or cranapple juice) down through the center.

Roast uncovered in preheated 325 degrees F. oven for 2 hours, basting often with pan drippings. Remove roast from oven; invert so rib ends are up. Fill center with stuffing. Insert meat thermometer in thickest part of roast, being careful not to strike bone or fat.

Roast until meat thermometer registers 170 degrees F. Total roasting time should be about 35 minutes per pound. Baste frequently. Arrange roast on serving plate; remove thermometer.

Decorate prongs with paper frills and garnish with crab apples or spiced pears. Let roast firm up a few minutes before carving. To serve, slice between ribs. Serves 12-14.

Patty Duke's Sauteed Zucchini

2 tbsps. corn oil
1 small yellow onion, peeled, chopped
1/2 lb. mushrooms, cleaned, sliced
1 lb. zucchini, washed, cut into 1/4-inch slices
1 tsp. salt
1/4 tsp. freshly ground black pepper (more if desired)
3/4 tsp. thyme
1/2 cup freshly ground Parmesan cheese

Heat oil in large skillet. Saute onion over low heat until limp. Add mushrooms and zucchini; sprinkle evenly and generously with salt, pepper and thyme. Cook over low heat until vegetables are golden brown, stirring occasionally. Serve piping hot. Garnish with Parmesan cheese. Terrific with fillet of sole amandine. Serves 4-6.

Thoughts: Patty Duke's vegetable offering is delicious and versatile. The actress is a strong believer in using herbs and spices, and she's generous with the thyme, so use more or less to suit your palate. Sauteed zucchini can also be made with green pepper, tomatoes, parsley, and-or bay leaf.

Patty Duke's Super Apple Pie 

For the crust:
2 cups all-purpose flour
pinch salt
10 tbsps. lard (or shortening)
1/4 cup ice cold water

Sift together flour and salt. Cut in lard until the size of a pea. Gradually add water until dough forms a ball. Wrap in aluminum foil; chill 30 mins.

Roll out half the dough. Line a 10-inch plate. Set aside.

For the filling:
Tart green cooking apples (enough to make about 7 1/2 cups peeled, sliced apples)
1/3 cup white sugar
1/3 cup light brown sugar
2 tbsps. flour
Pinch of salt
1 tsp. cinnamon (or 1/2 tsp. mace)
3 tbsps. sweet butter, cut in small pieces
juice and grated rind of 1/2 lemon
1/2 cup sour cream (or heavy cream)
egg yolk mixed with 1 tbsp. water

Peel and slice apples. Combine white sugar, brown sugar, flour, salt and cinnamon (or mace). Coat apples with sugar-flour mixture. Add butter, lemon juice and rind.

Fill lower crust with apple mixture. Sprinkle sour cream (or heavy cream) over apples.

Roll out top crust. Cut steam vents. Attach top crust to lower crust and seal edges.

Brush top with egg yolk mixed with water. Bake in preheated 375 degrees F. oven for 50 minutes. Serve warm with whipped cream, ice cream or a slice of aged Cheddar cheese. Serves 6.

Peter Duchin's Kraut and Pheasant

Peter Duchin's Kraut and Pheasant

For the vegetable mixture:

1/2 tart apple, chopped
1 small onion, chopped
1 tbsp. chopped parsley
1 rib of celery, diced
1/2 green pepper, diced
1 small clove garlic, crushed

Combine all ingredients in bowl; set aside.

For the pheasants:

3 cleaned pheasants, 1 1/2 to 2 lbs. each
Brandy
Salt, freshly ground pepper, and paprika
6 slices of bacon
4 juniper berries
6 whole cloves
12 peppercorns
7 1/2 cups undrained sauerkraut
2 carrots, peeled and chopped
1 medium onion, sliced
2 tsps. caraway seeds
1 cup dairy sour cream
Guava jelly

Brush pheasants with brandy; sprinkle with salt, pepper and paprika. Stuff pheasants with vegetable mixture and truss birds with heavy thread (or skewers). Arrange birds, breast side up, in shallow roasting pan; place two strips of bacon lengthwise on each bird. Bake in preheated 350 degrees F. oven 25 minutes (or until birds test done); baste occasionally with pan drippings. Enclose juniper berries, cloves and peppercorns in a spice bag. Toss with kraut, carrots, onion and caraway seeds together. Add kraut mixture with spice bag to roasting pan about 30 minutes before birds are done. Remove pheasants from oven and discard vegetable mixture. Keep warm on serving platter. Stir sour cream into kraut mixture; add salt and pepper to taste. Return pan to oven, cook about 10 minutes more (or until kraut mixture is hot). Discard spice bag. Serve pheasants and kraut mixture with guava jelly. Serves 4-6.

Thoughts: Pheasants are obtainable at game specialty or fancy butcher shops. Substitute Rock Cornish hens if pheasants are not available. Juniper berries are available in the gourmet section of many supermarkets (or through mail order houses). If less tart kraut mixture is desired, drain kraut before adding to other ingredients.