Recipes by Dorothy Lamour: Three Meals-in-One (Chicken Creole; Italian-Style Veal Casserole; Shrimp Creole)

Dorothy Lamour's Three Meals-in-One (Chicken Creole; Italian-Style Veal Casserole; Shrimp Creole)

Creole Sauce

1 large onion, chopped (about 1 cup)
1 clove garlic, pressed
1 large green pepper, one half minced, other half cut in large dice
1/2 cup celery, cut in one-inch pieces
3 tbsps. olive oil
1 large bay leaf
Pinch of dried thyme
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/8 tsp. celery seeds (or celery salt)
1 tbsp. chopped parsley
1 lb. can Italian plum tomatoes, chopped
1 tsp. salt
Freshly ground pepper to taste
Dash of sugar

1. Cook onions, garlic, minced green pepper and celery in olive oil in a large skillet (or Dutch oven) until vegetables are soft but not browned.

2 Add the remaining ingredients except diced green pepper. Cook uncovered simmering over low heat about 1 1/2 hours (or until sauce has reduced in volume by one-half). Stir occasionally to prevent sticking. Add diced green pepper during the last 40 minutes of cooking time. Cool, cover and store in refrigerator (or freeze) until ready to use. Makes about 1 1/2 quarts of sauce.

Chicken Creole

3-lb. cleaned frying chicken, cut into serving pieces
Salt and freshly ground black pepper
3 tbsps. olive (or vegetable) oil
3 tsps. sweet butter
One half of a 19 1/2-oz. can chicken broth diluted with equal amount of water (or 1/2 cup each white wine and water)
About 2 cups Creole sauce

1. Season chicken pieces lightly with salt and pepper. Heat oil and butter in large skillet until oil is hot but not smoking. Quickly brown chicken on both sides until golden. Remove chicken from skillet; drain well on paper towels to absorb excess grease.

2. Place chicken in another skillet (or saucepan). Add diluted chicken stock (or wine-water mixture). Cover, cook 15 minutes over low heat. Remove chicken from skillet (or saucepan); pour off most of liquid into container, as reserved chicken stock.

3. Add Creole sauce to skillet with chicken. Dilute sauce slightly if needed with reserved chicken stock. Cover, simmer slowly about 30 minutes (or until chicken is fork-tender). Remove chicken to heated platter. Serve with cooked noodles (or rice). Garnish with snipped fresh parsley. Serve sauce in sauce dish to be spooned generously over chicken and noodles. Serves 6.

Italian-Style Veal Casserole

2 lbs. thinly sliced veal scallops
Salt and freshly ground pepper
3 tbsps. olive oil
About 1/2 cup grated Parmesan cheese
3/4 lb. sliced Mozzarella cheese, cut in thin strips
About 1 1/2 cups Creole sauce

1. Pound veal to flatten slightly; cut into two-inch squares; season lightly with salt and pepper. Heat oil to sizzling in large skillet; brown veal quickly on both sides. Drain well on absorbent paper.

2. Place veal in bottom of 2-qt. fireproof casserole. Spoon two-thirds of sauce over layers of veal. Sprinkle generously with Parmesan cheese. Top with remaining sauce and Parmesan cheese, and lay strips of mozzarella cheese over the top.

3. Bake in preheated 350 degree F. oven about 30 minutes (or until meat is tender). Run under broiler to brown cheese if necessary. Serve with green salad and cooked spaghetti. Serves 6-8.

Shrimp Creole

2 quarts water
1/2 cup vinegar
Piece of cut onion
1 bay leaf
Small stalk of celery with leaves
1/16 tsp. garlic salt
6 bruised peppercorns
2 lbs. large fresh shrimp
About 2 cups Creole sauce

1. Prepare the shrimp "boil" by combining all the ingredients except shrimp in a deep saucepan. Simmer about 10 minutes.

2. Meanwhile, rinse shrimp under cold running water. Place shrimp in wire basket in saucepan being sure the water does not touch the shrimp. Steam shrimp 4-5 minutes, (or until shrimp just begin to turn pink). Remove basket immediately from saucepan; cool. Discard shrimp boil. Shell and devein shrimp.

3. Heat Creole sauce in saucepan (or skillet). Correct seasonings to taste. Add cooked deveined shrimp. Heat just until sauce and shrimp are piping hot. Serve shrimp and sauce spooned over mounds of hot cooked fluffy rice. Serves 6-8.

Thoughts: Dottie's Creole sauce can be the start of something new and delicious.

Dot suggests, "Reheat sauce if stored (or frozen) before tasting to correct seasonings. Add additional herbs for added zest or team it with your choice of fish, meat or poultry."

The sauce makes an excellent dress-up for cooked leftover beef or lamb. For a "jambalaya" treatment, reheat sauce with chunks of cooked ham for a smoky flavor, cooked vegetables (eggplant, okra or corn) or hard-cooked eggs (for luncheon or supper dishes). Just take it from there. 

Charles Kuralt's Strawberry Cheesecake

Charles Kuralt's Strawberry Cheesecake

2 cups zwieback (or graham cracker) crumbs
1/4 cup melted butter
1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
4 eggs, separated
1 teaspoon vanilla extract
2 - 8-oz. pkgs. cream cheese, softened
2 tablespoons flour
1/8 teaspoon salt
1 cup sour cream
1 quart fresh strawberries

Mix together zwieback (or graham cracker) crumbs with melted butter, 1/4 cup sugar, cinnamon and nutmeg. Reserve 1/2 cup crumb mixture. Press remaining amount into bottom and sides of a deep pie plate (or springform pan); chill slightly.

Beat egg whites until stiff but not dry, gradually add remaining sugar, set aside.

Beat egg yolks until lemon-colored, add vanilla extract. In separate bowl beat cream cheese until fluffy; add flour, salt and sour cream blending until creamy and smooth. Stir in egg yolks mixing well; fold in beaten egg whites. Pour on top of crumb crust. Sprinkle with remaining crumbs. Bake in preheated 375 degree F. oven 1 1/4 hours or until center is set. Cool to room temperature; refrigerate. Top with whole, ripe, cleaned, hulled strawberries (may be lightly sweetened). Serve with dollops of chilled sour cream. Serves 8-12.

Stanley Kramer's Beef Soya Oriental

Stanley Kramer's Beef Soya Oriental

1 pound lean top sirloin, cut in 1-inch cubes
1 tablespoon peanut oil
1 small white onion, peeled, cut in thin strips
6 canned water chestnuts, thinly sliced
1/2 cup bamboo shoots, cut in 1-inch pieces
1 large stalk celery, cut diagonally in thin strips
1 cup peas (fresh or frozen)
About 1 tablespoon water
1/2 cup canned beef broth (undiluted)
1/4 cup soy sauce
1 teaspoon sugar
1/4 teaspoon salt (or monosodium glutamate)

Heat peanut oil in skillet over high heat. Brown meat quickly on all sides in skillet. Add onions, fry lightly a few minutes. Add water chestnuts, vegetables and water. Simmer uncovered 5 minutes, stirring several times. Add beef stock, soy sauce, sugar and salt; simmer uncovered 10 minutes longer (or until sauce is reduced by one-half). Spoon over cooked rice or fried noodles. Serves 4.

Stanley's Thoughts: For a spicy addition, add 1/2 teaspoon star anise or half a peeled, fresh ginger root to the sauce during cooking.

Recipes by Sylva Koscina: Bass Rayee Beurre Nantais; Fettuccine with Bacon and Petits Pois

Sylva Koscina's Bass Rayee Beurre Nantais

For the fumet:

1/2 bottle of dry white wine
3  cups  dry white wine
1 small yellow onion, chopped
A 2-inch piece of carrot, chopped
2 celery leaves
1 bay leaf
Bouquet garni (10 crushed peppercorns, sprig of parsley, pinch of thyme)
3 pounds striped bass, cleaned, drawn, head, tail and fins intact

Put wine, water, onion, carrot, celery leaves, bay leaf, and bouquet garni (wrapped in cheesecloth and tied with string) in fish kettle (or saucepan with rack); cover, simmer 30 minutes.

Wrap fish carefully in double thickness of cheesecloth tied with string.  Lower fish on rack in roasting kettle. (Fish should be halfway out of water when placed on rack). Cover, simmer fish 15 minutes or until barely done. Remove to heated platter, carefully remove cheesecloth. Garnish with parsley (or watercress). Cut lemon and radish roses.

For the sauce:

1/2 bottle Crepy (or Chablis wine)
Several pieces cut lemon
1 tablespoon finely minced shallots
1/4 teaspoon salt
1/8 teaspoon white pepper
1 1/2 sticks chilled sweet butter

Put all ingredients in glass or enamel saucepan except butter. Cook over direct heat; reduce to 1/3 original volume. Strain, discarding shallots and lemon pieces.

Put in top of double boiler, gradually whisk (or beat with hand electric mixer) small amount of butter. Heat over indirect heat (water should be barely hot in lower pan.) Keep adding small amounts of butter, creaming after each addition until thick and creamy. Sauce should be thick, ivory- colored and the consistency of a thin Hollandaise sauce. Serve warm in heated sauce boat, spooning generously over hot poached fish.

Sylva Koscina's Fettuccine with Bacon and Petits Pois

8 fresh mushroom caps
3/4 stick soft sweet butter
8 slices pancetta (or lean American bacon or 1/2 cup chopped prosciutto ham)
8 ounces fettuccine noodles (or double-rich egg noodles)
Salted boiling water
1/2 package frozen petits pois
3/4 cup freshly grated Parmesan cheese
Salt and freshly ground pepper to taste

Clean, trim mushroom caps; cut into strips and saute until golden in 1 1/2 tablespoons butter. Set aside. Cook pancetta (or bacon) until crisp, drain well. Break into bits, set aside. Cook fettuccine noodles in salted, boiling water. Barely cook petits pois in salted, boiling water according to package directions. Drain well.

Toss hot cooked noodles in large warmed mixing bowl with remaining soft butter, mushrooms, petits pois,  Parmesan cheese, salt and pepper to taste. Top with pancetta (or bacon) bits, stir slightly. Serves 2 to 3 as main course. Serve with chilled Soave, Orvieto or Frascati.

Recipes by Shirley Knight: Crab Haleakala; Deep-Dish Fresh Peach Cobbler; Turtle Soup Madrilene; Two-Layer Blueberry Pie

Shirley Knight's Crab Haleakala

1/2 cup poached boneless yellowtail (or bass)
1/2 cup poached boneless red snapper
1/4 cup Thousand Island dressing
2 large ripe avocados
Lemon juice
2 cleaned, cooked king crab legs
8 large cleaned, cooked shrimp
1 head Boston lettuce
4 black olives
Parsley

1. Flake and blend together poached fish with Thousand Island dressing; chill well.

2. Cut avocados in half from bud to stem end; remove nut, discard. Peel outer skin; squeeze with fresh lemon juice. Fill halves with chilled fish mixture. Shell and cut crab legs in half; place on top of each filled
avocado half.

3. Garnish with cooked shrimp. Place stuffed halves in bed of lettuce; garnish with parsley and black olives. Serves 4.

Thoughts: Fish can be poached by wrapping in cheesecloth. Prepare fish stock by combining equal parts water and dry white wine with salt, crushed peppercorns, bay leaf, chopped carrot, chopped onion and sliced lemon. Simmer stock 15 mins. before lowering fish in water. Poach fish, allowing 1 min. per ounce of weight.

Shirley Knight's Deep-Dish Fresh Peach Cobbler

2 cups flour
Pinch of salt
2/3 cup chilled butter
1 tablespoon shortening
About 4 tablespoons ice water
Peach filling
3 tablespoons softened butter
1 egg yolk, beaten
1 tablespoon water

In mixing bowl, sift together flour and salt. Cut in chilled butter and shortening until mixture is consistency of oatmeal. Add small amount of ice water, tossing mixture lightly with fork so moisture is evenly distributed. Press dough together quickly with fingers. Shape into flat ball. Cover loosely with aluminum foil. Refrigerate until firm.

Roll out dough on lightly floured board with floured rolling pin to fit oblong 2-quart casserole. Crust will be thick. Cut vents to allow steam to escape. Place crust on waxed paper. Place in refrigerator while preparing
filling.

Peach filling:

3 1/2 cups fresh peeled and sliced peaches (leave peel on 1 or 2 peaches)
1/2 teaspoon fresh lemon juice
3/4 cup brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Dash of salt

Place peaches in bowl. Sprinkle with lemon juice to flavor and keep peaches from turning brown. In another bowl, combine brown sugar, flour, cinnamon, nutmeg, cloves and salt. Mix well. Coat peaches with flour-spice mixture, tossing well wit spoon.

Pile peach filling into deep, well-greased 2-quart casserole. Bury peach pit in filling. Dot softened butter on filling. Top with crust. Seal edges of pastry with tines of fork. Combine beaten egg yolk and water and brush lightly on top of crust.

Bake at 450 degrees F. 10 minutes. Reduce heat to 350 degrees F. Bake 30 minutes longer or until crust is golden brown. Cool slightly before serving. Remove peach pit. If desired, serve with a scoop of vanilla ice
cream. Makes 6 servings.

Notes: Crust is very short and must be handled quickly. Crust is enough for a 2-crust, 9-inch pie but made into a thick crust. It makes a tasty topping to complement fresh peaches.

For flavor variation, add a few drops almond extract to filling in lieu of peach pit.

Shirley Knight's Turtle Soup Madrilene

Two 10 1/2 oz. cans clear green turtle soup
Small piece of bay leaf
1 tsp. fresh lemon juice
Salt and pepper to taste
2 tbsps. medium-dry sherry

1. Heat soup with bay leaf, lemon juice, salt and pepper. Cool and add sherry. Chill in refrigerator about 4 hrs. (or until stock has jellied). Spoon into small soup cups (or clear glass cups imbedded in crushed ice). Garnish with sieved hard-cooked egg, snipped parsley or sliced lemon. Serves 8.

Shirley Knight's Two-Layer Blueberry Pie

For the pastry:
2 cups flour
pinch salt
3 tbsps. sugar
2-3 cups butter (well chilled)
about 3 tbsps. cold water

Combine flour, salt and sugar in a bowl. Cut in butter with pastry blender (or two knives) until mixture looks like meal. Sprinkle with enough cold water until the flour-butter mixture can form a ball.

Gather dough together with fingers to clean the bowl. Press into ball. Wrap with aluminum foil; chill 15 mins. Roll out half the ball forming bottom crust.

Press lower crust lightly into bottom and sides of a 9-inch pie plate. Bake in preheated 400 degrees F. oven 5 mins. (or until crust just begins to brown). Remove from oven; cool. Add Filling.

For the filling:
1 qt. blueberries (cleaned, picked over carefully)
about 1 cup sugar (amount depends upon sweetness of the fruit)
pinch salt
3 tbsps. flour (optional)
pinch cinnamon
1 tbsp. fresh lemon juice
2 tbsps. butter

Combine blueberries, sugar, salt, flour, cinnamon and lemon juice. Fill partially cooked pie crust; dot with butter. Roll out top crust (either in lattice work or top crust cut with slits). Place over pie, sealing with lower crust by pressing around the edge of the pie plate. Bake in preheated 425 degrees F. oven about 35 mins. (or until crust is nicely browned and juice begins to bubble through slits in the upper crust). Serve slightly warm with whipped, lightly sweetened cream (or soft vanilla or peach ice cream). Serves 6.

Hildegard Knef's Sauerbraten

Hildegard Knef's Sauerbraten

For the marinade:

2 1/2 cups white vinegar
1/2 cup lemon juice
3 cups water
1 cup sliced carrots
3/4 cup onion flakes
3 bay leaves
1 tbsp. pickling spices
10 whole cloves
10 black peppercorns

In a saucepan, combine vinegar, lemon juice, water, carrots, onion flakes, bay leaves, pickling spices, cloves and peppercorns. Bring to boiling point; reduce heat. Simmer 10 minutes. Cool marinade; set aside.

To prepare the meat:

5 lbs. bottom round of beef
1 tbsp. salt
5 strips lean bacon, diced
1/4 tsp. instant minced garlic
1 bay leaf
3 whole cloves
1/2 cup seedless raisins
1/2 cup hot water
2 tbsps. oil
1/4 cup flour
2 tbsps. sugar
Salt and ground black pepper to taste

Rub meat well on all sides with salt. Place in a double plastic bag (or deep, close-fitting glass or porcelain bowl). Pour marinade over meat (meat should be completely covered. If not, add a little more water). Seal, if using bag (or cover bowl with aluminum foil); refrigerate 3 days (or longer, if desired). When ready to cook, remove meat from marinade; strain and reserve marinade and vegetables. Dry off roast with paper towels. In large Dutch oven, fry bacon and remove bacon bits. Add meat and brown well on all sides. Remove meat and discard all but 2 tbsps. fat in the Dutch oven. Return meat to Dutch oven.

Add 2 cups of strained marinade, strained carrots and garlic, bay leaf and cloves. Bring to a boil, reduce heat. Cover and simmer 3-4 hours (or until meat is tender, turning meat occasionally). Add more marinade as needed. When meat is tender, remove to heated platter; keep warm. Strain juice, skim off any excess fat; set aside. Soften raisins in 1/2 cup hot water. In same Dutch oven, heat oil, stir in flour, cook a few minutes until brown, stirring. Add sugar, being careful not to burn. Gradually add strained juice and softened raisins. Cook until thickened, stirring constantly. Taste to correct seasonings, adding salt, black pepper, if necessary.
Serve with gravy. Serves 8 to 10.

Eartha Kitt's Chicken Wings

Eartha Kitt's Chicken Wings

3 pounds chicken wings
1 cup water
1 (29-ounce) can tomatoes
2-3 carrots, cut lengthwise
1 green pepper, chopped
2 medium onions, chopped
1 clove garlic
1 red pepper pod
1 bay leaf
1 teaspoon chili powder
1/2 teaspoon celery salt
Salt and freshly ground pepper to taste

Put wings in a pot with water and tomatoes; cover and simmer for 20 minutes. Meanwhile, chop the vegetables. Add them with the seasoning to the chicken wings and simmer uncovered for 10-15 minutes until tender, but not overcooked, and most of the liquid has been absorbed. Serves 6.