Recipes by Liberace: Blue Ribbon Potato Soup; Meatball Soup; Rock Cornish Hen Supreme; Sticky Buns

Liberace's Blue Ribbon Potato Soup

3 large potatoes, peeled and diced
2 qts. salted water
1/4 lb. thin noodles
1/4 lb. thick sliced bacon, diced
1 large onion, chopped
1/4 tsp. white pepper

1. Cook potatoes in salted water. Cook noodles according to package instructions. Combine noodles with potatoes and their liquid.

2. Saute bacon with onion. Stir into soup, add pepper. Correct seasonings. Serve piping hot. Serves 6.

Thoughts: Recipe won a blue ribbon at the Wisconsin State Fair.

Liberace's Meatball Soup

1 1/2 pounds ground beef
1/8 pound lean ground pork
3 tablespoons chopped parsley
1 chopped onion
1 cut onion
4 tablespoons flour, divided
2 eggs
2 slices bread, soaked in milk and squeezed dry
1 teaspoon salt
1/4 teaspoon pepper
2 quarts salted water
1 bay leaf
1/4 teaspoon ground allspice
1/2 cup light cream
8 boiled potatoes

1. Thoroughly mix together beef, pork, parsley, chopped onion, 1 tablespoon flour, eggs, bread, salt and pepper. Shape into spheres the size of golf balls. Boil in salted water with bay leaf, allspice and cut onion for 30 minutes. Thicken broth with remaining flour. Blend well.

2. Simmer for several minutes. Remove from heat, stir in cream. Serve over boiled potatoes with a crisp salad or coleslaw. Serves 8.

Liberace's Rock Cornish Hen Supreme

For the stuffing:

3 tbsps. shallots (or medium-sized onion), chopped
1/2 cup celery, chopped
4 tbsps. butter
1/2 lb. sausage meat (or finely ground fresh veal or pork)
Chopped cooked giblets and mashed livers from Rock Cornish hens
5-oz. can water chestnuts, drained and chopped
2/3 cup chopped nuts (pecans, English walnuts or almonds)
3 tbsps. chopped fresh parsley
1 tsp. poultry seasoning
1/2 tsp. ground ginger
2 1/2 cups cooked rice
1 tsp. salt
Freshly ground pepper to taste
1/3 cup dry red wine (or cranberry juice plus 1/2 tsp. fresh lemon juice)
Chicken stock to moisten (canned or juice from cooked giblets)

1. Cook shallots (or onion) and celery in butter. Add sausage meat (or veal or pork), giblets and liver. Cook a few minutes over low heat. Remove from heat.

2. Toss meat mixture lightly in mixing bowl with water chestnuts, nuts, parsley, poultry seasoning, rice, ginger, salt and pepper.

3. Add wine (or cranberry juice) and enough chicken stock to moisten dressing. (If a denser dressing is desired, add 1/2 beaten egg.) Makes enough dressing for 4 Rock Cornish hens.

For the Rock Cornish hens:

4 Rock Cornish hens, cleaned, each one weighing about 1 lb.
Teriyaki sauce (or soy sauce)
Salt and freshly ground pepper
Sweet butter
1 ground bay leaf

1. Remove giblets and simmer in water with piece of onion, rib of celery, salt and pepper until tender. Strain, chop giblets, reserve stock.

2. Rub inside cavities of hens with salt, pepper and ground bay leaf. Fill inside cavities loosely with dressing. Close flaps with skewers or by sewing. Truss hens, tie wings and legs to body.

3. Rub outside skin with teriyaki sauce (or soy sauce), softened butter and pepper. Place hens breast-side up on sizzling platter (or on rack in baking dish). Roast in preheated 400 degrees F. oven 45 minutes. Baste often with teriyaki (or soy sauce) mixed with pan juices and butter until birds are crisp and brown. Serve on warmed platter. Serves 4.

Liberace's Sticky Buns

1 cup white raisins
1/4 cup light rum
1 1/2 cups brown sugar
2 sticks unsalted butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon ginger
3 packages refrigerated unbaked crescent rolls
1 cup chopped pecans
1 cup whole pecans
Non-stick baking spray with flour for greasing pan

Preheat oven to 325 degrees F. Spray two muffin pans with non-stick baking spray. Combine raisins and rum in a small bowl and warm in microwave on high for 45 seconds. Set aside. In a saucepan, melt butter and then stir in spices and brown sugar. Cook, stirring frequently, until it becomes a bubbling syrup. Put a teaspoon of syrup and a few whole pecans in each muffin cup. Unroll one package of crescent rolls on a piece of parchment paper. Pinch seams together to form one flat piece. Drizzle a quarter of the syrup over the dough. Sprinkle a third of the raisins and a third of the chopped pecans on it. Roll it jelly roll style. Cut into 1-inch thick pieces. Place one slice of dough, cut side up, in each muffin tin. Repeat with each package of crescent rolls. Bake 13-15 minutes or until golden brown. Remove from oven and immediately flip the buns onto a cookie sheet covered with parchment paper. Replace any nuts that may have stuck to the pan and serve warm. Makes 2 dozen.

Recipes by Jerry Lewis: Chicken with Herbs; Egg Cream; Egg-in-a-Basket; Italian Salad

Jerry Lewis' Chicken with Herbs

2 three-lb. broiler chickens, cut in eights
3 tbsps. vegetable oil
3 tbsps. butter
1/2 tsp. rosemary leaves
1/2 tsp. oregano leaves
1/4 tsp. thyme leaves
1/2 tsp. basil leaves
1/4 cup celery flakes
1/4 cup onion flakes
l/4 cup sweet pepper flakes
1/4 tsp. garlic powder
2 tsps. salt
1/8 tsp. freshly ground black pepper
One 10 1/2-oz. can chicken broth, undiluted
Parsley flakes for garnish

1. Wash chicken parts and set aside. Keep a little damp.

2. Heat vegetable oil and butter in large skillet. Add all the herbs and vegetable flakes except the parsley to the oil-butter mixture. Brown until herbs are golden. Sprinkle chicken with salt and pepper. Cook chicken in herbed oil-butter mixture until browned on all sides.

3. Add chicken broth and cover tightly. Simmer over low heat until chicken falls from the bones (about 45 minutes).

4. Remove chicken pieces to heated platter. Reduce sauce by cooking over low heat to desired thickness. Taste to correct seasonings. Serve sauce over chicken with mashed potatoes (or polenta). Sprinkle with parsley to garnish. Serves 6 to 8.

Jerry Lewis' Egg Cream

Mix about 2 tbsps. Fox's U-Bet chocolate syrup (milk chocolate syrup) with a dash of milk (about 1 scant tbsp.) in a tall (10 or 12 oz.) glass. Put in cold seltzer water stirring mixture vigorously with a long-handled spoon until chocolate has dissolved. Pour in more seltzer filling to the top of the glass. Add more syrup to taste if desired. Serves one.

Thoughts: Jerry's egg cream was sold in many luncheonette and candy stores in Brooklyn, the Bronx, Queens and the Lower East Side. The best egg creams are made with a fountain seltzer dispenser. It can be made at home using an old-fashioned siphon bottle (use Vichy water) or mineral-free club soda. The ice creamless egg creams date from an earlier era when the original drink was made from an egg-milk powder base similar in taste to malted milk powder.

Jerry Lewis' Egg-in-a-Basket

Jerry says, "Take a piece of white bread and tear a hole in the middle. Simmer that in butter and then you crack the egg and let it sit in the hole. It's an egg-in-the-basket and it's delicious! Now I put a couple of added touches: a strip of bacon on it, and a slice of American cheese underneath and wow! It's a meal! I eat two of those for breakfast and I don't eat again until dinner."

Thoughts: Jerry's favorite merits such interesting monikers as toad-in-the-hole, eggs-on-a-raft, spit in the ocean, a hole in one and gashouse eggs. Eggs may be cooked to a very soft consistency or to any degree of doneness. The latter is best for eating out of the hands--especially with children. Season well with salt, pepper or use whole wheat or rye bread. Sliced tomatoes on the side makes a terrific breakfast to midnight meal or snack.

Jerry Lewis' Italian Salad

1 small clove garlic, cut
1/4 cup olive oil
1 to 2 tbsps. wine vinegar
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1/4 tsp. powdered mustard
One 1-lb. can ceci (garbanzo) beans, drained
1 small yellow onion, chopped
1 small head of cauliflower, broken into flowerets or pieces
1 small head of lettuce, broken into leaves
2 large firm tomatoes, sliced
6 radishes, sliced

1. Rub salad bowl with garlic. Add beans and onion to salad bowl. Mix together olive oil, vinegar, salt, pepper and mustard. Pour half over beans and onion in salad bowl. Let marinate several hours.

2. Add remaining ingredients. Toss lightly but thoroughly to mix. Serve with crusty Italian bread. Serves 4.

Thoughts: Italian vinegar peppers, capers or Italian olives and pimentos can be added as desired.

Recipes by Sam Levenson: Butternut Squash Pie; Spiced Apple Pudding

Sam Levenson's Butternut Squash Pie

4 butternut squash
3 tablespoons lemon juice
Artificial sweetener to taste
1/2 teaspoon salt
1/2 teaspoon coarsely ground cinnamon
1/16 teaspoon ground nutmeg

1. Bake whole squash in preheated 350 degree F. oven for 1 hour or until tender and skin begins to split. Remove from oven, peel, scoop out pulp, reserving seeds, and mash squash.

2. Add lemon juice, sweetener to taste, salt, cinnamon and nutmeg mixing well. Put mashed squash into a lightly buttered 2-quart casserole or baking dish. Cover and heat 15-20 minutes in preheated 400 degree F. oven. Serve as side dish for roast turkey or fowl. Serves 6-8.

Sam Levenson's Spiced Apple Pudding

4 pounds ripe winter apples (Golden Delicious, Roman Beauties or MacIntosh) Artificial sweetener to taste (liquid or powder)
1/2 tablespoon water
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 teaspoon coarsely ground stick cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unflavored gelatin (or 1/2 envelope low calorie lemon gelatin dessert)
1/2 cup fruit juice (orange, canned pineapple or apple cider) or water

1. Peel, core, quarter apples; place in ungreased 2-quart casserole (or baking dish). Add sweetener to taste, water, lemon juice, flavorings and spices; mix well.

2. Bake uncovered in preheated 400 degree F. oven 50 minutes or until apples are mushy.

3. Dissolve unflavored gelatin in boiling fruit juice (or dissolve low calorie lemon gelatin dessert in boiling water). Spoon over apples while still hot. Chill well in refrigerator. Serves 6-8.

Sam's Thoughts: For maximum flavor select at least 2 kinds of apples. Vary the spices by using ground ginger or mace. Top with fine layer of low calorie cracker crumbs for garnish. 

Bethel Leslie's Boeuf Bourguignon

Bethel Leslie's Boeuf Bourguignon

3 lbs. lean beef (round or bottom round), cut in 1 1/2-inch cubes
Seasoned flour
3 onions, peeled and chopped
1/3 cup butter
About one cup water
4 carrots, peeled, cut in half or left whole (if small)
2 doz. pearl onions, peeled
12 small potatoes, cut band around center 1/4 inch wide
Half bottle red wine (Bordeaux or Burgundy)
1 small stalk of celery with leaves, chopped
1 small peeled ripe tomato, chopped
Salt and freshly ground pepper
Good pinch of thyme
10 1/2 oz. package frozen peas

1. Shake meat in seasoned flour in a paper bag. Brown meat and onions together in butter until quite dark brown. Remove meat and onions to ovenproof casserole. Add boiling water to skillet to deglaze pan; pour juice over meat in casserole.

2. Prepare vegetables. Add vegetables with the exception of peas to casserole with meat. Cover with wine. Add seasonings. Cover, place in preheated 350 degree F. oven and cook until meat and vegetables are tender (about 3 hours). Remove lid; put peas (unthawed) over top of stew. Cover, raise oven temperature to 400 degrees and cook about 20 mins. (or until peas are done). Arrange meat and vegetables in a deep platter. If necessary, cook down juice and serve as gravy. Serves 8.

Bethel's Thoughts: For added flavor, add any leftover vegetables to the casserole. Be careful not to add too much liquid to the stew as stew is more richly flavored when not too watery or thickened by adding flour. 

Recipes by Jack Lemmon: Broiled Salmon; Marinades, Sauces, and Basters

Jack Lemmon's Broiled Salmon

For the fish:

4 salmon steaks, 1-inch thick
Cut lemon
Vegetable oil (olive or corn)
Ground white pepper

Rub fish steaks with lemon, vegetable oil and pepper lightly. Place on rack of barbecue grill, over coals (or in smoke oven). Cook until fish tests fork-tender for doneness.

For the sauce:

1/2 cup melted butter
1/4 cup dry white wine (or grapefruit juice)
1/16 tsp. ground thyme
1 tsp. parsley
1 tsp. minced scallions

Heat sauce, serve over fish (or use as a marinade for steaks, allowing steaks to sit in shallow container, turning several times; prepare steaks by rubbing with lemon, oil, white pepper on both sides before adding marinade). Delicious with flounder or sole, too. Makes 4 servings.

Jack Lemmon's Marinades, Sauces, and Basters

Barbecue Beginnings:

Steak: top sirloin, cut in 2-inch thickness, weighing 3-4 pounds. T-bones; boneless butterfly, or small filet of beef, rolled, tied, put on spit; lean, ground top round.
Lamb: boneless leg or lamb kabobs.
Fowl: roasting chicken, tied, put on spit; small turkeys or ducks.

Tangy Marinade

2/3 cup tarragon vinegar
1/2 cup light corn syrup
1/4 cup oil
2 tbsps. Worcestershire sauce
1 tsp. salt
1/2 tsp. prepared yellow mustard

Combine ingredients in jar. Cover tightly. Shake well until thoroughly mixed. Great on beef or lamb!

Marinade Orientale

1-inch piece ginger root, minced
1 small yellow onion, minced
2 tbsps. brown sugar (or molasses)
1/2 cup soy sauce
1/2 cup sherry

Combine ingredients in jar and shake well. Let meat marinate several hours in refrigerator, turning occasionally.

Variations: Use above formula, but substitute pineapple juice for sherry on chicken (or pork). Use Bar-le-Duc or red currant jelly in lieu of brown sugar for fowl to increase sweetness.

California Steak Marinade

1 cup water (or beef broth)
1/2 cup soy sauce
2 jiggers whiskey
1 clove garlic, pressed
1/2 tsp. ground ginger (or coriander)
1/4 cup Worcestershire sauce
2 tbsps. honey (or brown sugar)

Combine ingredients in glass jar; shake well. Pour over steaks (works well on T-bone or club steaks). Let marinate several hours in refrigerator, turning several times before grilling meat.

Devilish Steak Sauce

1/4 cup salad oil
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup prepared yellow mustard
1/2 tsp. garlic salt
1/8 tsp. freshly ground black pepper

Combine ingredients in small saucepan. Bring to a boil; simmer 5 minutes. Cool. Spread generously on both sides of steak or lamb or beef kabobs. Let stand 10 minutes. Broil or grill, basting with sauce several times. Makes 1 cup (enough for 3-4 lbs. of meat).

Basters

Use to brush on while cooking roasts instead of marinade. It keeps meat and fish moist.
Marvelous for fish and chicken: Equal parts melted sweet butter, fresh lemon juice, accents of paprika, finely grated lemon peel to taste.
For grilling fish, fowl or lamb: Equal parts butter, dry vermouth.
Excellent for lamb, beef or fowl: Equal parts olive oil, lemon juice, tarragon vinegar.

Vivien Leigh's Fruta Almina

Vivien Leigh's Fruta Almina

5/8 cup water
4 tablespoons corn syrup
Dash salt
1/2 teaspoon vanilla
4—6 medium ripe pears (or bananas or peaches)
3 egg yolks, slightly beaten
3 1/2 ounces extra-fine white sugar
3/4 teaspoon cornstarch
1/3 cup milk
8 tablespoons cream
Juice and grated rind of 1/2 fresh orange
Nutmeg for garnish

Combine water, corn syrup, salt and vanilla in a pan and heat, stirring until it becomes a syrup. Peel and halve the pears and poach gently in the syrup until tender. Set aside to cool. Prepare a smooth creamy sauce by putting the egg yolks in a double boiler. Add the sugar and cornstarch and mix with a fork until well blended. Add milk slowly, stirring continuously. Then add orange rind. Continue cooking mixture slowly, stirring constantly until it thickens. Do not let it boil. When thick, remove from heat, add a dash of salt, and allow to cool. When cool, add cream, blending until smooth. Add the orange juice. Whip the remainder of the cream and add to the sauce to thicken it more. Chill in refrigerator briefly. Remove the cooled poached pears from liquid and pour chilled sauce over them. Sprinkle with nutmeg before serving. Serves 6.

Recipes by Janet Leigh: Rainbow in Paradise Salad with Ginger Orange Dressing; Tropical Fruit Salad with Daiquiri Dressing

Janet Leigh's Rainbow in Paradise Salad with Ginger Orange Dressing

1 large head iceberg lettuce
1 lb. can sliced beets
2 cups cooked shrimp
1 cup cooked peas
2 hard-cooked eggs, thinly sliced
Ginger orange dressing

Core, rinse and thoroughly drain lettuce. Refrigerate in disposable plastic bag (or plastic crisper). Chill all remaining ingredients. Shred lettuce and place in large shallow bowl. Drain beets and arrange in a semicircle around outer edge of bowl. Arrange shrimp, peas and eggs in row next to beets. Serve With ginger orange dressing. Serves 4-6.

Ginger Orange Dressing

2/3 cup corn oil
1 tbsp. grated orange peel
2 tbsps fresh orange juice
2 tbsps. fresh lemon juice
1 tsp. onion salt
1/2 tsp. white pepper
1/2 tsp. powdered ginger
Dash of white sugar
1/2 tsp. paprika
1/2 tsp. celery salt

Combine all ingredients in small covered jar. Shake thoroughly to blend. Shake again just before serving. Makes about 1 cup dressing.

Janet Leigh's Tropical Fruit Salad with Daiquiri Dressing

For the Daiquiri dressing:

1/3 cup corn oil
1/2 tsp. grated lime peel
1 1/2 tbsps. lime juice
1 1/2 tbsps. rum
1/2 tsp. salt
Dash of sugar

Combine all ingredients and blend well.  Set aside. Makes about 1/2 cup dressing.

For the salad:

1 head iceberg lettuce
1 large orange
2 bananas
1 papaya
4 slices fresh (or canned) pineapple
Brown sugar

Core, rinse and thoroughly drain lettuce. Refrigerate in disposable plastic bag (or plastic crisper). Pare and section orange. Peel bananas, cut in halves lengthwise, then in halves crosswise. Cut papaya in half, remove seeds and peel fruit. Cut in thick slices. Arrange fruits in shallow pan. Pour Daiquiri dressing over fruit. Let it marinate about an hour. Just before serving, drain off dressing and reserve. Sprinkle fruit lightly with brown sugar. Broil about 4 inches from heat about 5 minutes (or until lightly browned). Meanwhile, cut 4 crosswise sections from lettuce and arrange on individual salad plates. Arrange warm broiled fruit on lettuce rafts. Spoon reserved dressing over all. Serves 4.

Thoughts: If desired, a few drops of rum extract may be substituted for the rum.