Recipes by Celeste Holm: Celestial Chicken; Salmon Steaks with Sour Cream Dressing

Celeste Holm's Celestial Chicken

2 tsps. snipped fresh tarragon (or 1/2 tsp. dried)
3 tbsps. brandy (or white wine or wine vinegar)
Chicken stock (made with 1 packet chicken broth mix, 2 tbsps. onion flakes, 1 cup water and 1/2 tsp. fine herbs cooked in saucepan and reduced in volume by half)
Two boneless chicken breasts, each weighing about 4 to 6 ozs.
Salt and freshly ground pepper to taste
Snipped fresh parsley

1. Soak fresh (or dried tarragon) in brandy (or white wine or wine vinegar) overnight; drain dry; reserve tarragon.

2. Line broiler pan (or baking dish) with aluminum foil. Place boneless chicken in pan; sprinkle with chicken stock to moisten and brandy-flavored tarragon.

3. Broil 3-inches from heat until chicken begins to brown (no extra fat needed); turn to brown on other side. Serve alone or with Celeste's "sour cream" dressing or garnished with fresh snipped parsley. Serve hot with green vegetable (broccoli, steamed Chinese or savoy cabbage); or cold as luncheon dish with thick slices of beefsteak tomatoes marinated with dressing made with minced dill, parsley, chives, a squeeze of fresh lemon juice, mustard (powdered or Dijon), and freshly ground pepper. Keeps two weight-watchers very happy.

Celeste Holm's Salmon Steaks with Sour Cream Dressing

For the dressing:

1/2 lb. pot cheese
2-3 tbsps. buttermilk
1 1/2 tsps. snipped fresh dill (or pinch dried herb)
Salt and pepper to taste

1. Combine all ingredients in a blender and mix until smooth. Chill until ready to use. Makes 4 generous servings.

For the salmon steaks:

1 pat butter
1/2 yellow onion, peeled and thinly sliced
2 salmon steaks, cut 1/2-inch thick (fresh preferably)
Juice of 1 lemon

1. Put butter in bottom of glass (or ceramic) baking dish. Place in oven (375 degrees F. until butter melts). Scatter half of thinly sliced onion in bottom of pan to form a "plank" for the steaks.

2. Place steaks on onion rings and top with remaining onions. Squeeze lemon juice over the whole thing. Bake in 375 degrees F. oven about 10 minutes (or until fish beings to flake when touched with a fork). Serve alone or with a dollop of "sour cream" dressing. Serves 2.

Recipes by William Holden: Boiled New Potatoes with Herbed Butter Sauce; Tossed Green Salad with Sour Cream Dressing

William Holden's Boiled New Potatoes with Herbed Butter Sauce

For the potatoes:

1 lb. new potatoes, preferably of uniform size
Boiling salted water
Paprika

1. Wash potatoes well. Place in saucepan, cover with boiling salted water. Cover, boil until potatoes are just tender (about 20 minutes) when tried with a fork. Drain, shake over heat a minute to dry.

2. Skin potatoes and place in heated serving dish. Pour heated herbed butter sauce over them and dust with paprika or serve alone and pass sauce in separate bowl. Serves 4-5.

For the "herbed" butter sauce:

1/4 lb. sweet butter
Salt and white pepper to taste
2 tsps. lemon juice (or good sharp pure white vinegar, distilled or white wine vinegar)
2 tsps. minced fresh parsley
1 tsp. minced chives
1/2 tsp. each fresh (or tiny pinch dried) thyme, tarragon (or chervil), summer savory and basil

1. Clarify butter by cutting into pieces and placing in a saucepan (or skillet) over low heat. When butter has melted, skim off and discard the foam, strain clear liquid into a bowl, leaving the milk residue (use in soups or stews).

2. Heat clarified butter over very low heat. Gradually whisk in lemon (or vinegar); heat thoroughly. Add snipped fresh herbs (or dried herbs pulverized using a mortar and pestle or simply rubbing between the fingers and palms); heat a few minutes until well blended.

Thoughts: As Bill Holden suggests, "Success with the sauce is just a matter of taste." Although the basic sauce is designed to go with most bland vegetables, let your palate be your guide and experiment. Key the herb selection to choice of entree. For example, if you're serving a leg of lamb, substitute fresh mint for parsley, limit mixed herbs to rosemary, savory and basil, and increase the amounts of fresh lemon juice and grated fresh lemon rind. For "beefy" favorites, heat 1 small clove of garlic in clarified butter a few minutes before discarding; limit herbs to oregano, parsley and basil, and "spice" up the sauce with Tabasco, catsup, Worcestershire sauce or dry mustard. For fish or fowl, vary herbs by using dill, watercress, ground saffron, ground fennel or coriander, alone or in combination.

William Holden's Tossed Green Salad with Sour Cream Dressing

For the sour cream dressing:

1 cup sour cream
1 tbsp. wine vinegar
Salt and freshly ground pepper to taste
A good pinch of dry mustard
A few drops pressed onion
Dash of cayenne

1. Combine all ingredients and blend well. Chill until ready to use.

For the salad:

1 head lettuce
1 head Boston (or Bibb) lettuce
1 head Romaine
1 clove cut garlic
1 ripe Israeli (or California) avocado
1/2 cut lemon
1 small cucumber, peeled and chopped
1 tbsp. fresh chopped dill (or a good pinch of dried dill)
2 tbsps. minced fresh parsley (or watercress)
2 tbsps. snipped chives
Salt and freshly ground pepper to taste

1. Wash and crisp greens. Rub salad bowl lightly with cut garlic. Break greens into bite-size pieces. Cut peeled avocado into hunks, sprinkle pieces lightly With lemon juice to prevent darkening. Add cucumber, herbs, salt and pepper to taste. Spoon generous amounts of sour cream dressing over salad. Toss lightly, serve at once. Serves 4.

Thoughts: Again key your choice of herbs to the entree. Celery or caraway seeds make unusual additions for salad to serve with fish; curry, cumin or ginger-flavored salad dressing if served with chicken, duckling or turkey.

Recipes by Fay Holden: Coffee; Hardy Fruit Cake; Rice Surprise

Fay Holden's Coffee

For as many cups of coffee as desired, use a half cup of water and a half cup of milk.

Place in a saucepan, and for each cup place a heaped teaspoon of coffee on top of the milk mixture, but do not mix.

Let it come to a slow boil, but do not boil it. Allow it to simmer for a few seconds.

Then strain three times before serving--this is the only time the milk and coffee mix together.

Fay Holden's Hardy Fruit Cake

1 lb. white raisins
2 lbs. large gum drops, diced (no black ones)
1 cup salted pecans
4 cups flour
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. salt
1 tsp. vanilla
1 cup butter or other shortening
2 cups sugar
2 eggs, well beaten
1 1/2 cups sieved applesauce
1 tsp. baking soda
1 tablespoon hot water

Sift flour, spices, and salt. Use part to dredge raisins and gum drops. Cream butter and sugar. Add eggs. Add portions of flour and applesauce alternately to creamed mixture. Stir in baking soda which has been dissolved in hot water. Add vanilla, raisins, gum drops, and nuts. Pour into 2 or 3 small oiled loaf pans. Bake 2-3 hours at 250 degrees F. Be sure to line pans with wax paper and grease well as it is sticky due to the gum drops.

Fay Holden's Rice Surprise

One cup boiled rice
1 lb. of chopped blade-bone steak
1 tin of tomato soup
1/4 lb. cheese (grated)

In a buttered casserole dish, place a layer of rice, cheese, and the steak until the entire dish is filled, moistening each layer with the tomato soup. This is baked in a hot oven until crisp. Served with a fresh salad and hot coffee, it is as appropriate for dinner as for luncheon.

Hal Holbrook's Braised Kidneys in Port

Hal Holbrook's Braised Kidneys in Port

3 veal kidneys, peeled and trimmed of fat
1/2 tsp. salt
1/16 tsp. freshly ground pepper
6 tbsps. sweet butter
1 tbsp. minced shallots
1/2 bay leaf
Small piece lemon peel
3/4 cup water
3/4 cup Port (or Madeira) wine
1/2 pound mushrooms, cleaned and quartered
1 tbsp. flour
1 1/2 tbsps. heavy cream
2 tsps. minced parsley

Cut kidneys into 1/4-inch pieces. Season with salt and pepper. Melt 4 tablespoons butter in a skillet (or chafing dish). Add kidneys, brown slowly on all sides about 10 minutes. Regulate the heat so butter is hot but does not discolor. Remove cooked kidneys to a heated platter.

Saute shallots for 1 minute. Return kidneys to skillet, add bay leaf, lemon peel, water and port wine. Cover and simmer slowly about 1 hour, stirring occasionally.

In separate skillet, melt 2 tablespoons butter. Saute mushrooms and remove to a heated platter. Stir flour into butter and blend well. Cook slowly for 1 minute over low heat, stirring. Add a little cooled stock to the browned flour. Stir to blend while cooking over low heat. Add sauce and mushrooms to the kidney mixture in skillet (or chafing dish). Remove from fire, stir in cream, heat over low flame, but do not boll. Correct seasonings.

Remove bay leaf and lemon peel. Serve at once over browned wild rice (cooked in consomme). Garnish with parsley. Serves 4 to 6.

Recipes by Joy Hodges: Creamed Spinach; Hot Tamale Pie

Joy Hodges' Creamed Spinach

Clean spinach thoroughly (last washing in hot water) and cook in just the water that clings to the leaves. (Start it with cover on, and when spinach wilts remove cover.) Slice 1 small onion finely or chop if preferred, and cook with spinach. Drain thoroughly, and chop spinach fine with 1 hard-boiled egg. Season with salt and pepper. Stir in sufficient cream to make the mixture soft and smooth, and reheat in covered dish or in double boiler. (A bay leaf may be cooked with spinach if you like the flavor, and removed before chopping.)

Joy Hodges' Hot Tamale Pie

1 egg
1 cup milk
1 cup oil
1 large onion
1 lb. minced steak or pork sausage
3 tablespoons chili powder
1 teaspoon salt
1 can corn
1 can tomatoes
1/2 can ripe olives
2 cups corn meal

Beat egg and milk together and fry entire mixture until meat is brown. Pour into baking dish. Cover with grated cheese. Bake in a moderate oven for approximately thirty minutes.

Alfred Hitchcock's Quiche Lorraine

Alfred Hitchcock's Quiche Lorraine

Tart Pastry:
2 cups pastry flour
1/2 cup butter
1 egg yolk
salt
1/4 cup cold water

Filling:
2 or 3 slices cooked diced ham
2 onions, sliced
4 eggs
dash of cayenne pepper
light grating of nutmeg
2 cups hot milk

Tart Pastry:
Work lightly together the pastry flour, butter, egg yolk, a pinch of salt and cold water. Chill the dough for 1 hour or until needed. Roll out half the dough to line the pie pan. Prick randomly with the point of knife and crimp the edge with the tines of a fork. Save remaining pastry for another pie.

Filling:
Scatter diced ham on the crust. Sauté sliced onions in butter until they are soft, but not brown; spread over ham. In a saucepan, beat four eggs with a good pinch of salt, cayenne and nutmeg. Gradually add hot milk, beating continually with a wire whisk. Continue to beat the mixture over a low fire until the custard begins to thicken. Pour it into the tart shell and bake at 375 degrees F. for 30 minutes or until custard is set and the top is golden. Serve hot.

Arthur Hill's Kedgeree

Arthur Hill's Kedgeree

1 lb. finnan haddie (or haddock, salmon)
Milk
1 teaspoon fresh lemon juice
1 cup long-grain rice
1/3 cup sweet butter
2/3 teaspoons curry powder (according to taste)
Dash Worcestershire sauce
4 hard-cooked eggs
1/3 cup chopped watercress (or 1/4 cup washed, dried currants)
Salt and freshly ground pepper to taste

Cover fish with cold milk in saucepan. Allow milk to come to boiling point. Reduce heat, simmer slowly about 20 minutes keeping milk well below boiling point. Drain; dice or flake fish removing any bones and skin. Sprinkle fish with lemon juice. Cook rice in boiling salted water until tender but not mushy. Drain and keep warm. Melt butter in saucepan, stir in curry powder and  Worcestershire sauce, blending well; cook over low heat about 1 minute. Finely chop egg white. Add rice, fish and egg white to saucepan. Heat through well. Season to taste; add watercress (or currants). To serve pack into bowl, turn out on heated platter. Top with sieved hard-cooked egg yolk, garnish with watercress (or parsley). Serve as breakfast or luncheon dish with fried toast or split oven-toasted English muffins. Serves 6.

Arthur's Thoughts: In the U.S. kedgeree can be simply made with heated leftovers (fish, chopped hard-cooked eggs) lightly tossed with rice or can be refurbished with the addition of more exotic ingredients, "sauced" and served with a flourish.

Fabrications with American and French interpretations follow:

Prepare basic recipe, substitute two 7 ounces cans albacore tuna for finnan haddie, delete currants. Rinse tuna well to remove oil by placing in sieve and hold under running water. Add cooked petits pois to rice-tuna mixture. To serve, pack kedgeree in a bowl, run in preheated 425 degree oven to "set."

Use boiled fresh (or canned) lobster meat moistened with a few tablespoons heavy cream and flavored with paprika. Serve in casserole or prepare individual buttered baking dishes (scallops or shells) topped off with buttered crumbs. Heat in 350 degree oven about 20 minutes (or until crumbs are brown).

Combine fish flakes with 1/2 cup diced boiled ham. Omit lemon juice, but moisten fish-ham-rice mixture slightly with light cream and a hint of grated nutmeg.

If turbot is in season, saute filet in butter. Prepare fish fumet using rest of the fish (head, tail and bones), dry white wine, small peeled onion stuck with whole clove, inch-piece at peeled carrot (chopped), few crushed peppercorns, salt and a sprig of thyme (fresh or diced). Moisten rice with fumet, add to turbot (flaked) and chopped egg white. Season to taste with salt, freshly ground pepper and cayenne. Heat thoroughly, blend lightly with few tablespoons browned sweet butter. Serve with wedges of cut lemon.

For French accents, prepare Bechamel sauce, thin slightly with few tablespoons heavy cream, flavor with few drops lemon juice (use lemon judiciously so as not to curdle the sauce) and freshly grated nutmeg. Add sauce to fish-rice-egg mixture.

Serve as a piquant cold buffet offering. Cook rice in garlic-flavored water. Prepare cream sauce with butter, flour, cream (or bottled clam juice) and anchovy paste. Add sauce to equal amounts of rice and fish. Fold in heavy whipped cream (or use equal amounts heavy whipped cream and sour cream), spoon into ring or round mold. Chill well several hours before serving. Turn out on glass platter. Dust well with sieved hard-cooked egg. Garnish with watercress or parsley.