Carol Lawrence's Hearty Beef-Lamb Stew

Carol Lawrence's Hearty Beef-Lamb Stew

2 pounds lean boneless beef chuck, cut in 2-inch cubes
2 pounds lean, trimmed boneless lamb (leg or shoulder) cut in 2-inch cubes Seasoned flour
1 1/2 tablespoons safflower (or corn) oil
Two 10 1/2 ounce cans beef broth diluted with water to equal 5 cups
4 cloves
8 bruised peppercorns
2 small bay leaves
1 1/2 teaspoons salt
3-inch piece celery stalk with leaves
2 tablespoons minced Italian parsley
14 small carrots, peeled and cut in two pieces
18 peeled pearl onions
1 large peeled potato cut in cubes
2 teaspoons Escoffier sauce (or romato paste)
2 cups dry white wine
1 pkg. (10 ounces) frozen petits pois (or small fresh peas)

Dredge beef and lamb cubes in seasoned flour. Brown meat quickly in oil in heavy skillet (or casserole).

Add diluted broth, cloves, peppercorns, bay leaves and salt. Cover, simmer 1 1/2 hours or until meat is tender. Add vegetables, Escoffier sauce, and wine; cover, simmer 35 minutes or until vegetables are fork-tender. Correct seasonings.

Add petits pois, cook 1 1/2 minutes or until peas are barely tender. Remove meat and vegetables (except potato) to a heated casserole.

Mash potato into sauce with fork or potato whip. Reduce sauce one-fourth over medium flame stirring until smooth and to desired thickness. Spoon sauce over vegetables and meat in casserole or serve as side dish. Garnish stew with minced parsley. Serves 8-10.

Florence LaRue's Broiled Creole Chicken

Florence LaRue's Broiled Creole Chicken

One cleaned broiling chicken, weighing about 3 lbs., cut into serving pieces
About 1 1/2 tbsps. vegetable oil (or melted butter)
Seasoned salt to taste (about 3/4 tsp.)
Dash garlic powder
Freshly ground pepper to taste
One large green pepper, diced
One medium-sized onion, peeled and chopped
One stalk celery, chopped
Large bay leaf, crushed
About 1/2 cup water

1. Place chicken in broiling pan. Brush both sides lightly with vegetable oil (or melted butter). Season both sides with seasoned salt, powdered garlic and pepper.

2. Cover chicken pieces with chopped green pepper, onion, celery and crushed bay leaf. Pour enough water over chicken to moisten slightly.

3. Place broiling pan three inches away from the flame, setting oven temperature to around 400 degrees F. Broil chicken 30 mins. (or until nicely browned and fork-tender), turn once, broiling about IS mins. longer for until tender). Serve with fluffy conked long-grained 3. Place broiling pan three Inches away from the flame, selling oven temperature Is around 400 degrees F. Broil chicken 30 mins. (or until nicely browned and fork-tender), turn once, broiling about 15 mins. longer (or until tender). Serve with fluffy cooked long-grained (or brown) rice. Spoon sauce over chicken and rice. Serves 3-4. 

Recipes by Walter Lantz: Eggplant; Guacamole; Hors D'oeuvres; Polynesian Barbecued Lamb

Walter Lantz's Eggplant

1 large eggplant
Seasoned flour
1 beaten egg mixed with 1 tbsp. water
2 tbsps. butter
2 tbsps. olive oil
1/3 cup grated Parmesan cheese
1/2 tsp. dried basil

1. Peel eggplant, slice in 1-inch slices. Stack slices on paper towel, weight with plate; let drain 1 hour to drain off excess moisture. Dry well. Roll in seasoned flour, then in egg batter.

2. Heat butter and olive oil in large skillet. Brown eggplant on each side until golden (about 3 minutes per side). Place on warmed plate.

3. Arrange layer of slices in bottom of greased casserole. Top with grated Parmesan and basil. Repeat using up eggplant slices, cheese and basil. Cover and cook in preheated 350 degrees F. oven about 30 minutes. Serves 4.

Variations

For Eggplant Lasagne: Precook 1 lb. lean ground beef until lightly browned and crumbly. Spoon meat over sauteed eggplant, top with tomatoes (stewed, canned Italian tomatoes), Parmesan cheese, herbs (basil and-or oregano) and bits of Mozzarella cheese cut in 1/4-inch bits. If desired, beef can be omitted and cheese, herbs and tomato sauce used.

Thoughts: Walter says, "I don't think the average family realizes what a wonderful food eggplant is or how many variations can be made using it. If you don't drain eggplant (as instructed above), it gets watery and will spatter when sauteed. If you're using oregano, allow one-fourth as much oregano as basil--it's a potent herb! If Mozzarella cheese is cut in 1-inch squares, it never becomes stringy. The beauty of a dish like this is it can be made ahead and frozen."

Walter Lantz's Guacamole

2 medium-sized very ripe avocados
4 oz. pkg. softened Philadelphia cream cheese
1 tbsp. very finely chopped onion
2 tbsps. lemon juice
Dash of Tabasco sauce
Dash of paprika
Salt and pepper to taste

1. Mash avocados with fork. Blend in softened cream cheese. Mix well with remaining ingredients. To make ahead, place avocado seed in center of spread. Cover tightly with foil or cellophane wrap. Chill well before serving as dip with corn chips or steamed (or cooked) artichoke (leaves pulled from the base, arranged on plate with guacamole).

Walter Lantz's Hors D'oeuvres

Broiled scampi:

24 fresh shrimp (medium or jumbo-sized)
2 tbsps. melted butter
2 tbsps. olive oil
1 tsp. parsley flakes
1/2 tsp. dried basil
Dash of garlic powder
Salt and pepper to taste
Lemon slices

1. Remove shell, leaving on tail. Split by butterfly-slicing, devein.

2. Heat butter and olive oil together until soft. Add parsley flakes, basil, garlic powder, salt and pepper to taste. Just heat through. Arrange shrimp in broiler pan. Spread lightly with seasoned oil mixture. Cook in
broiler 10 inches from the flame (or cook in chafing dish) until brown and tails curl up (allow 6 minutes for medium, 10 minutes for jumbo shrimp). Serve hot as fish course or as appetizer; or serve cold as cocktail nibble. Garnish with lemon slices.

Walter Lantz's Polynesian Barbecued Lamb

6-lb. leg of lamb (have butcher cut slit along leg bone or remove entire bone)
Juice of one lemon

1. Marinate outside of lamb with lemon juice for 2 hours before stuffing.

For the filling:

4 tbsps. butter (or margarine)
1/2 tsp. garlic powder
1/2 tsp. pepper
1 tbsp. scraped onion pulp
2 tbsps. parsley flakes
1/2 tsp. ginger
1 cup crushed pineapple
1 1/2 cups unflavored bread crumbs
Salt and freshly ground pepper

1. Melt half the butter (or margarine); mix well with all ingredients. Fill slit in leg. Insert short lengths of string and tie to close opening. Dust outside lightly with more ginger. Melt remaining butter, spread over lamb. Season liberally with salt and pepper to taste. Insert meat thermometer into roast. Roast uncovered in preheated 325 degrees F. oven until thermometer registers 140 degrees F. for rare, 150 degrees F. for medium or 160-170 degrees F. for well done (or allow 30-35 minutes per pound). Baste often with pineapple juice mixed with a little melted butter.

2. Leg can be cooked "barbecue fashion" many ways. For optimal results, follow manufacturers' directions for rotisserie, covered barbecue kettle, etc.

For the sauce:

1 cup pineapple juice
2 ozs. dry sherry
Dash of garlic powder
Salt and pepper to taste
2 tbsps. flour (more if thicker sauce desired)

1. Mix flour with small amount of cold pineapple juice. Add sherry, remaining pineapple juice, garlic powder, salt and pepper to taste. Cook until thickened, stirring. Spoon over sliced meat and dressing. Roast adequately serves 6.

Recipes by Angela Lansbury: Power Loaf; Walnut Date Bread

Angela Lansbury's Power Loaf

2 cups boiling water
1 1/2 cups cracked wheat
3 tablespoons shortening
2 tablespoons honey
1 tablespoon salt
2 packets active dry yeast
2/3 cup warm water
4 cups stone-ground wheat flour
1 cup bran flakes
3/4 cup quick cooking oats
1/2 cup wheat germ

In large bowl, pour boiling water over cracked wheat and stir. Stir in shortening, honey and salt; let cool to lukewarm.

Sprinkle yeast into warm water; let stand until frothy; add to wheat mixture. Gradually stir in 3 cups flour. Stir in bran flakes, oats and wheat germ. Mix very well and cover bowl with damp cloth. Let rise, about 1 hour, until doubled in bulk.

Punch dough down. On floured surface, knead dough until smooth and elastic, blending in as much of remaining flour as needed if dough is sticky. Divide dough in half and place in 2 greased loaf pans. Cover and let rise in warm place until doubled.

Bake in 350 degrees F. oven for 45 minutes or until loaves are well browned and sound hollow when tapped. Makes 2 loaves.

Angela Lansbury's Walnut Date Bread

2 tablespoons unsalted butter
1 teaspoon baking soda
1 scant cup boiling water
1 cup chopped pitted dates
2/3 cup walnut pieces
1 cup granulated sugar
1 egg yolk
1 3/4 cups unbleached all-purpose flour
2 teaspoons vanilla extract
Strawberry cream cheese, optional

Heat oven to 325 degrees F. Generously oil a 9 x 5-inch loaf pan and dust with flour.

Place butter, baking soda, boiling water and dates into a heatproof mixing bowl. Let cool. Mix in walnuts, sugar, egg yolk, flour and vanilla extract. Pour batter into prepared pan. Bake for 1 hour.

Cool for 10 minutes and remove from pan onto rack to cool. Slice and serve with strawberry cream cheese and freshly brewed tea.

Recipes by Abbe Lane: Cannelloni a la Romani; Zabaione

Abbe Lane's Cannelloni a la Romani

For the Sauce:
Use canned marinara sauce or prepare the following:
3 tablespoons olive oil (or sweet butter)
small stalk celery (with leaves), minced
small yellow onion, chopped
handful parsley, minced
clove garlic, pressed
small can of tomato paste
Salt, freshly ground pepper to taste
1/2 teaspoon basil
1/2 teaspoon oregano
small bay leaf
1 can Italian plum tomatoes, flavored with basil

Heat oil (or butter) in saucepan. Add celery, onion, parsley and garlic; cook over low heat until vegetables begin to brown. Add tomatoes, tomato paste, seasonings and herbs; simmer gently about 40 minutes. Set aside.

For the crepe batter:
1 cup cold water
1 cup cold milk
4 eggs
1/2 teaspoon salt
1 cup flour
1/4 cup melted butter

Put water, milk, eggs and salt in mixing bowl. Beat well. Beat in flour, blending well. Add melted butter (cooled to room temperature). Mix; cover bowl, refrigerate several hours.

Brush a 6 1/2-inch skillet (or crepe pan) lightly with olive oil, heat until fat is sizzling; remove from heat. Place about 2 tablespoons batter in center of pan, tilt pan, spreading batter evenly over entire surface. Cook 70 seconds over medium heat until bubbles form and crepe begins to lightly brown at edges. Remove from heat; flip crepe over; brown lightly for about 30 seconds. Remove to heated platter. Repeat using remaining batter.

For the filling:
1 pound fresh spinach (washed and dried well on paper towels)
1 pound sausage
2 eggs
1 pound ground lean round
1 cup grated Parmesan cheese
Salt, freshly ground pepper to taste.

Cook spinach in boiling salted water until just barely tender. Drain well; squeeze with hands to remove excess moisture. Chop spinach, set aside. Brown sausage and meat in oil, remove from heat. Add beaten eggs, spinach, cheese, salt and pepper to the meat mixture. Place about 1 tablespoon filling in center of crepe; roll up jelly-roll fashion leaving both ends open. Repeat using up crepes and fillings. Arrange filled crepes in shallow greased baking pan. Spoon sauce over top. Sprinkle generously with freshly grated Parmesan cheese. Run under broiler to brown. Serves 8.

Thoughts: For lighter fare, use a Mornay sauce (cream sauce flavored with nutmeg and grated Parmesan cheese.) Stuffing can be made pungent with the addition of oregano, basil and a small amount of chopped onion (browned slowly with the meat.)

Abbe Lane's Zabaione

8 egg yolks
1/4 cup raw sugar (or granulated white sugar)
1 cup Marsala wine
1 tbsp. brandy
1 tbsp. cold water

Combine egg yolks and sugar in top of double boiler. Please double boiler over heat, beating well. Increase the heat until mixture is slightly thickened. Remove from the heat. Add brandy, beating well, heat in double boiler; remove from heat. Add water slowly; return double boiler to low heat; beat and cook until thick and frothy. Do not boil. Serve hot or cold. Pour into wine glasses to serve 8.

Recipes by Ann Landers: Bootlegger Beans; Lemon Pie and Meringue; Meatloaf; Noodle and Spinach Ring; Pecan Pie; Pound Cake

(Ann Landers = Esther Pauline "Eppie" Friedman Lederer)

Ann Landers' Bootlegger Beans

3 ounces bacon (3 strips)
1/4 cup yellow onion, chopped
1 can (28 ounce) pork and beans
1 tablespoon brown sugar
2 tablespoons vinegar
2 tablespoons ketchup

Dice the bacon and fry in pan. When about 1/2 way done, add the onion. Pour off most of the grease. Add the rest of the ingredients, stir well and cover. Let this simmer for at least 30 minutes. It is better when simmered for 2 hours, even better when baked.

Ann Landers' Lemon Pie and Meringue

Pie:
1 baked 9-inch pie shell
1 1/4 cups granulated sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks
1 1/2 teaspoons lemon extract
2 teaspoons vinegar
3 tablespoons butter

Pie:
Mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed. Add to the rest of the sugar mixture. Cook over boiling water until thick-- about 25 minutes. This does away with the starchy taste. Now add the lemon extract, butter and vinegar, and stir thoroughly. Pour mixture into deep 9-inch pie shell, and let cool. Cover with meringue, and brown in oven.

Never-Fail Meringue:
Blend cornstarch and cold water in a saucepan. Add boiling water, and cook, stirring until clear and thickened. Let stand until completely cold. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed; add salt and vanilla extract. Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees F. for 10 minutes or until top is lightly browned.

Ann Landers' Meatloaf

2 pounds ground round steak
2 eggs
1 1/2 cups bread crumbs
3/4 cup ketchup
1 teaspoon Accent flavor enhancer
1/2 cup warm water
1 package dry onion soup mix

Mix all thoroughly and put into a loaf pan. Cover mixture with 2 bacon strips. Pour an 8 ounce can of tomato sauce over meatloaf and bake for one hour at 350 degrees F. Serves 6.

Ann Landers' Noodle and Spinach Ring

8 ounces dry egg noodles
1 package (10 ounce) chopped frozen spinach
1/3 cup bread crumbs
1 cup American cheese, grated
2 1/2 cups milk
1 teaspoon salt
1 teaspoon Worcestershire sauce

Cook noodles in salted water. Drain.

Cook spinach in 1/2 cup salted water only until thawed. Drain.

In a buttered 2-quart ring mold, alternate layers of noodles, spinach, crumbs and cheese.

Combine other ingredients; pour over casserole.

Set in a pan of hot water and bake in a 350 degrees F. oven for about 45 minutes.

Ann Landers' Pecan Pie

1 cup corn syrup (white)
1 cup dark brown sugar
1/3 cup melted butter
3 1/2 ounces pecan nut halves (1 cup, shelled)
3 large eggs (beaten)
1 teaspoon vanilla extract
Salt (1 pinch)
1 (9-inch) pie shell (unbaked)

Mix all ingredients (except shell) well. Pour into unbaked pie shell. Bake at 350 degrees F. for 45-50 minutes. Cool.

Ann Landers' Pound Cake

3/4 pound butter (room temperature)
3 cups granulated sugar
6 large eggs
3 cups all-purpose (sifted)
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 teaspoon grated lemon rind
1/2 teaspoon almond extract
14 tablespoons ginger ale (7/8 cup)

Cream butter until light. Cream in sugar and beat until fluffy. Beat in eggs one at a time. Beat in 1 cup flour, then add extracts and a little ginger ale. Continue adding flour, alternating with ginger ale, until all ingredients are used. Beating can be done by hand or with electric mixer until batter is smooth.

Pour batter into two greased and floured 9 x 5-inch loaf pans or one greased and floured 10-inch tube pan.

Bake in preheated 275 degrees F. oven for one hour and 45 minutes, or until a knife or cake tester inserted in middle of cake comes out clean and cake has begun to shrink from sides of pan. Let cool in pan.

Burt Lancaster's Beef Curry

Burt Lancaster's Beef Curry

1 tablespoon finely minced ginger root (green or candied)
1 1/2 tablespoons minced green onion (white part only)
1 clove garlic, mashed
10 tablespoons butter
1/3 cup flour
2 cups coconut milk (2 cups each packaged flaked coconut and fresh milk simmered 2 minutes, strained)
3 cups beef stock (or diluted canned beef broth)
1 cup heavy cream
2 teaspoons salt
1 tablespoon curry powder
4 cups cold cooked beef, cut in one-inch cubes
3 tablespoons lemon Juice

Saute ginger, onion, garlic in butter until onion is golden. Add flour, stirring, cook 2 minutes over low flame. Slowly add coconut milk, beef stock, cream, salt, and curry powder. Let the sauce cook until smooth and creamy. Add meat, cook, stirring often for 10 minutes.

Add lemon juice to a little of the sauce; stir into remaining sauce. Serve immediately with boiled rice and top with any of the following condiments: chutney, grated coconut, crisp bacon crumbles, toasted almonds, peanuts, cashews, minced candled ginger, piccalilli, fried onion rings or chopped onions, mandarin orange sections, sieved hard-cooked egg, or raisins plumped in rum or brandy. Serves 6-8.

Thoughts: I've tried keeping ginger in my fridge immersed in sherry and vodka, uncovered in the veggie drawer, and tucked inside a bag -- paper or plastic. I've also frozen the unpeeled root. The winner for flavor and longevity: refrigerated in a self-sealing bag with all the air pressed out. To store a large chunk (called a hand), buy ginger that isn't wet, moldy, or withered; leave the peel on and blot off any moisture. It should keep for a couple of months. To use, simply cut off a "finger" of ginger, re-bag the rest, press out the air, and reseal.