Newest Food Network Star Jason Smith to Judge Best Baker in America

Eight of America's most elite bakers compete in the all-new competition show Best Baker in America, premiering Wednesday, September 27 at 10 p.m. ET/PT on Food Network.

Through six episodes, bakers from around the country must showcase their baking skills and creativity, as they are tasked with challenges that not only test their technical proficiency, but also their ability to execute under pressure, while under the watchful eyes of the judges: Food Network Star winner Jason Smith and Food Network's Marcela Valladolid.

Each episode the competitors must compete in two difficult rounds, including a Skills Challenge that tests their mastery of the essential technical skills of baking, followed by a Master Challenge that tests their prowess in working with specific flavors and ingredients to create the most authentic and delicious versions of classic baked delights. In the end, the judges help determine which baker moves one step closer to winning $25,000 and earning the title of Best Baker in America!

The bakers competing for the title of Best Baker in America are: Brittani Brooker (Charlotte, N.C. - Executive Pastry Chef); Andy Chlebana (Plainfield, Ill. - Pastry Chef & Culinary Professor); Dwayne Ingraham (Oxford, Miss. - Professional Chef); Margarita Kallas-Lee (Los Angeles, Calif. - Pastry Chef); Adalberto Diaz Labrada (Salt Lake City, Utah - Executive Pastry Chef); Susan Mijeres (San Antonio, Texas - Pastry Chef); Thiago Silva (Boston, Mass. - Culinary Director); Cheryl Storms (San Diego, Calif. - Pastry Chef Consultant).

In the premiere episode, the bakers begin the first in a series of Skills and Master Challenges designed to spotlight their style and ingenuity, while putting their baking brilliance to the test. In the first Skills Challenge the bakers are tasked with baking flawless mini-upside down cakes, and in the Master Challenge, the bakers must create a double barrel or a three-tiered wedding cake for 50 people, using lemon as the featured flavor. Judges Jason Smith and Marcela Valladolid join new Food Network host Adam Rapoport to determine which baker is the first eliminated.

Meet the competitors and get highlights from each episode at FoodNetwork.com/BestBakerinAmerica.

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#LordHoney! Butter my butt and call me a biscuit! I'm so excited that Jason Smith, the #CountryBlingChef, is going to be a judge on this show. He's a real hoot and should be a great twosome with Marcela Valladolid.

Jason is on Facebook, Twitter, and Instagram. Give him a follow. He's so friendly, funny, and nice, and freely shares his fabulous recipes with his followers.

Countdown to Best Baker in America:

Recipes by Efrem Zimbalist, Jr.: Meatless Casserole; Potato Curry; Vegetable Curry

Efrem Zimbalist, Jr.'s Meatless Casserole

1 - 30 oz. can vegetable protein dinner cuts
4 ozs. fresh mushrooms, sliced
Flavored breadcrumbs
1 medium-sized onion, peeled and chopped
4 tbsps. vegetable oil
1 cup sour cream

Drain and reserve juice from vegetable protein dinner cuts.

Roll dinner cuts in breadcrumbs. Brown quickly on both sides in 2 tbsps. vegetable oil. Set aside.

Saute mushrooms and onions in remaining oil. Arrange half the browned cuts in bottom of ovenproof casserole. Top with half the mushrooms-onions mixture, repeat second later. Mix reserved juice with sour cream. Pour over all. Cover and bake in preheated 375 degree F. oven for 45 mins. Serves 4-6.

Efrem Zimbalist, Jr.'s Potato Curry

6 medium-sized potatoes
2 tbsps. vegetable oil
1/2 tsp. ground tumeric
1 tsp. ground coriander
1/2 tsp. cayenne
1/2 tsp. mustard seed
1 tsp. cumin seed
2 1/2 cups water
1/2 cup yogurt
Salt and freshly ground pepper to taste

Peel and dice potatoes; set aside. Place vegetable oil in skillet; heat until barely warm. Add spices, stirring; add potatoes, stir until potatoes are well-coated. Add water, cover, simmer about 30 mins. (or until potatoes are tender). Remove lid, cook few mins. to reduce volume slightly. Add yogurt and season to taste. Heat until just warmed through. Serve over mounds of steaming white rice. Serves 2-3.

Efrem's Thoughts: For added touches, choose condiments from the following: chopped hard-cooked eggs (whites and yolks separated), fried chopped salted peanuts, grated fresh coconut, raisins plumped in water or sauteed in butter, mango chutney, chopped cucumbers and mint in yogurt, crispy bacon morsels, piccadilly relish, chopped bananas, poppy seeds, ground Bombay duck, shredded lettuce, watercress.

Efrem Zimbalist, Jr.'s Vegetable Curry

2 cups string beans, cut into bite-sized pieces
1 cup green peas (frozen or fresh)
1 large potato, peeled and diced
3 large carrots, peeled and diced
3 tbsps. vegetable oil
1 1/2 tsps. mustard seed
1/2 tsp. cayenne
1 1/2 tsps. cumin seed
1 tsp. coriander seed
1/2 cup unflavored yogurt
Salt and freshly ground pepper to taste

Place vegetables in a saucepan with barely enough boiling water to cover. Set aside. Add spices to heated vegetable oil. Add to vegetables in boiling water. Simmer 20 mins. (or until vegetables are barely tender).

Add yogurt, salt and pepper to taste. Heat through. Serve over hot rice. Serves 4.

Recipes by Darryl F. Zanuck: Chicken Hash; Dungeness Crab Cocktail with Mustard-Mayonnaise Sauce; Rumaki

Darryl F. Zanuck's Chicken Hash

1/4 cup butter
2 tbsps. chopped shallots
3 tbsps. flour
2 cups hot milk
1 ounce chopped veal
1/2 stalk of celery, minced
Pinch of powdered thyme
Salt and white pepper to taste
Ground nutmeg to taste
1 cup cooked (roasted or poached) breast of chicken, finely chopped
Scant 1 tbsp. sherry (or Madeira)
Buttered crumbs

Heat 3 tbsps. butter and chopped shallots in pan until shallot becomes transparent. Stir in flour, cook over a low fire for a few minutes until smooth and flour begins to turn light brown, stirring. Gradually stir in hot milk, cook over low heat, stirring constantly until sauce is thick and smooth. In separate pan cook veal and celery in remaining butter until meat begins to turn white in color. Add to shallot sauce in top of double boiler. Stir and cook about 45 minutes (or until thick and smooth). Strain sauce, spike with sherry and blend. Add sauce to cooked chopped chicken; mix well. Turn into two individual well-greased ramekins (or casserole), top with buttered crumbs. Bake in preheated 400 degrees F. oven until heated through (or until bread crumbs brown). Serve with crisp green salad. Serves 2.

Darryl F. Zanuck's Dungeness Crab Cocktail with Mustard-Mayonnaise Sauce

1 lb. cold, cooked lump Dungeness crab meat (or lobster or other cooked crab meat)
Crisp, cleaned, drained lettuce leaves
1 cup mayonnaise
2 1/2 tsps. prepared mustard
1 tsp. Dijon mustard
1 tsp. minced chives
2 tsps. Escoffier sauce
Fresh lemon juice to taste
Salt and freshly ground pepper to taste
Lemon wedges

Arrange chilled Dungeness crab meat on crisp chilled lettuce on plate. Combine remaining ingredients, except lemon wedges, to prepare mustard-mayonnaise sauce. Top crab moat with mustard-mayonnaise sauce. Garnish with lemon wedges. Serve as first course or main luncheon course. Serves 4.

Thoughts: Dungeness crab is available fresh, frozen or canned. If preparing fresh, cook in seasoned crab water (flavored with piece of shallot or onion, parsley, bouquet garni and a twist of fresh lemon); crack crab in four parts, pick out meat carefully.

Darryl F. Zanuck's Rumaki

1 pound chicken livers
1 tablespoon sugar
1 bay leaf
1 stick of cinnamon
1 cup chicken stock
1-inch piece chopped ginger root (or dried ginger)
2 tablespoons star anise (available in Oriental food shops)
1 small clove garlic, crushed
2 cups soy sauce
1 can water chestnuts (12 to 15)
1/2 pound lean bacon, thinly sliced

Quarter chicken livers or cut in half. Combine sugar, bay leaf, cinnamon, chicken stock, ginger, star anise, garlic and soy sauce. Cook chicken livers in soy sauce mixture until barely tender. Cut bacon slices and water chestnuts in half. Wrap bacon around chicken liver and water chestnut, secure with toothpick (or metal skewer). Broil until bacon is crisp and brown, turn if necessary. Serve with a Mai Tai. Makes appetizers for 8-10.

Robert Young's Lobster Casseroles

Robert Young's Lobster Casseroles

3 tbsps. butter (or margarine)
3 tbsps. flour
2 cups heavy cream
1 can (10 3/4 ozs.) condensed golden mushroom soup
Salt and freshly ground pepper to taste
3 pkgs. (8 ozs. each) South African rock lobster tails
2 tbsps. instant minced onion
2 tbsps. finely chopped parsley
1/2 cup cornflake crumbs
1/4 cup melted butter (or margarine)

Melt butter and stir in flour. Gradually beat in cream and mushroom soup. Stir over low heat until sauce bubbles and thickens. Season to taste with salt and pepper. Parboil frozen rock lobster tails by dropping them into boiling salted water. When water reboils, drain and drench tails immediately with cold water. With scissors, remove underside membrane and pull out meat in one piece. Cut meat into 1-inch crosswise slices. Stir rock lobster into sauce with onion and parsley. Pour mixture into six shallow individual one-serving casseroles. Mix crumbs and butter and sprinkle crumbs over casseroles. Bake in a preheated 350 degrees F. oven for 30 to 35 minutes. For future use, freeze casseroles before baking, and then proceed with baking step. Serves 6.

Loretta Young's Chicken Curry

Loretta Young's Chicken Curry

1 medium onion
1 tablespoon green pepper
1 tablespoon butter
2 cups stock
1/4 teaspoon salt
1/2 cup celery
1/2 cup diced raw potatoes
1/2 cup peas
2 cups diced chicken
1 teaspoon curry powder, stirred in a teaspoonful of hot stock

Brown the onion and pepper in butter, add stock, salt, celery, and potatoes. Simmer for 15 minutes. Add peas, chicken and curry powder. Let simmer for ten minutes. Serve with hot boiled rice and India chutney. Serves 6.

Recipes by Leigh Taylor-Young: Gateau Glace; Way-Out Beef Stew

Leigh Taylor-Young's Gateau Glace

For the cake:

1 cup cake flour
1 1/4 tsps. baking powder
3 tbsps. cocoa
Dash of salt
1/2 cup sugar
1 egg, separated
1/2 tsp. vanilla extract
1/3 cup milk
1/4 cup shortening

1. Sift together cake flour, baking powder, cocoa and salt. Cream shortening with sugar until fluffy. Add beaten egg yolk and vanilla.

2. Add dry ingredients and milk alternately, blending well.

3. Beat egg white until stiff; fold into cake batter. Pour into well-greased 8-inch cake tin. Bake in preheated 350 degrees F. oven 25 minutes (or until cake tests done). Let stand a few minutes before removing from tin. Cool on wire cake rack. Makes one 8-inch cake.

To assemble cake:

1 pt. peppermint ice cream
1 cup heavy cream, whipped
1/4 tsp. peppermint extract
Chocolate sprinkles (or grated sweet dark chocolate)

1. Slice cake into three equal slices horizontally. Spread softened ice cream on each slice approximately 1/4-inch thick. Assemble cake slices by stacking one layer on top of the other.

2. Frost sides and top of cake with peppermint-flavored whipped cream. Garnish with chocolate sprinkles (or grated chocolate). Freeze. Decorate each slice with whipped cream. Makes 10 servings.

Leigh Taylor-Young's Way-Out Beef Stew

2 lbs. soup bone (shin bone), cut into large pieces
2 tbsps. shortening (or vegetable oil)
3 lbs. lean round steak, cut in 2-inch cubes
Salt and freshly ground black pepper
2 medium-sized yellow onions, peeled and coarsely chopped
1 clove garlic, chopped
1 1/2 tbsps. butter
4 plum tomatoes, washed and quartered
6 carrots, peeled and cut in large pieces
2 stalks celery, chopped
1 large turnip (or several parsnips), peeled and coarsely chopped
3 qts. liquid (2 cans beef broth plus water or vegetable stock)
Bouquet garni: 4 bruised peppercorns, 2 sprigs parsley, bay leaf, 1/2 tsp. dried thyme, and 1/2 tsp. marjoram
1 1/2 cups fresh string beans, cut in 1-inch pieces
1/2 green pepper, cut in strips
1/2 cup toasted pumpkin (or sunflower or squash) seeds
1/2 cup Armenian string cheese, cut in large pieces or handful cooked ham cut in strips
2 hard-cooked eggs, grated
Chopped parsley

1. Brown bones in shortening (or vegetable oil) in large stock pot. Lift out. Season meat cubes well with salt and pepper. Brown in same stock pot bones were cooked in. Cook onion and garlic in butter in separate skillet until onion is limp.

2. Add bones, onion-garlic mixture to stock pot with meat. Add tomatoes, carrots, celery, turnip (or parsnip), liquid, bouquet garni and salt and pepper to taste. Bring to boiling; cover, simmer 1 1/2 hours. Uncover, cook about 15 minutes to reduce stock. Add green beans, green pepper and pumpkin (sunflower or squash) seeds; cook 20-25 minutes longer (or until meat and vegetables are tender). Discard soup bone. Spoon vegetables and meat into deep casserole. Thicken (or reduce) stock. Taste to correct seasonings. Spoon sauce over vegetables and meat. Garnish with string cheese (or ham), grated hard-cooked egg and parsley. Pass sauce in gravy boat. Serves 6-8.

Thoughts: For a richer, meatier flavor, add 1/2 cup dry Italian wine to stock with green beans and green pepper. Other tasteful vegetable variations include: spinach, lettuce, cabbage, watercress, green peas, or lima beans.

Gig Young's Depression Stew

Gig Young's Depression Stew

2 lbs. beef kidney
2 1/2 lbs. lean top beef round, cut in strips (or 1-inch cubes)
2 tbsps. butter
Salt and freshly ground pepper
2 bouillon cubes dissolved in 1 cup boiling water (or 1 can beef broth)
2 1/2 tbsps. Escoffier sauce (or catsup)
4 large yellow onions, peeled, cut in quarters
1 leek (white part only), sliced
2 large tomatoes, peeled and quartered
2 large turnips, peeled, cut in coarse dice
Half a yellow turnip, peeled, cut in pieces
4 large potatoes, peeled, cut in large pieces
6 medium-sized carrots, peeled, cut in half
1 medium-sized head of cauliflower, cored, cut in large pieces
1 small head of cabbage, cut in sixths
6 mushrooms, peeled (caps left whole, stems chopped)
Flour to thicken gravy

1. Scald kidneys in boiling water; split in half, remove connective tissue, fat, cut into 1-inch cubes, season with salt and pepper. Melt butter in large stock or stewing pan. Brown kidney and beef quickly until meat loses its red look. Add onions and leek, cook until vegetables begin to brown. Remove from fire.

2. Add beef bouillon (or beef broth), Escoffier sauce, and additional liquid (enough to cover the meat, tomatoes. turnips and yellow turnip). Cook 2 1/2 hours.

3. Uncover, add potatoes and carrots, cover and simmer 45 minutes (or until vegetables are tender). Add cauliflower, cabbage and mushrooms, cook about 8-10 minutes longer (or until cabbage is tender). Remove small amount of stock; cook slightly, mix with about 2 tbsps. flour until smooth; gradually add to the stock pot. Cook a few minutes until gravy is smooth. Correct seasonings. Serves 8-10.

Thoughts: Typically, stews of the Depression era were made with beef blade that cost around 11 cents a pound. For flavorful additions, add oregano, basil or bay leaf.

Recipes by Susannah York: Poule au Pot; Raspberry Fool

Susannah York's Poule au Pot

One cleaned, tender frying (or roasting) chicken weighing 3 1/2-4 1/2 lbs.

For the stock:

Veal knuckle, cut in two-inch pieces
1 pair chicken feet, cleaned and skinned
About 2 1/2 qts. water
2 1/2 tsps. salt
4 peppercorns, crushed
Bouquet garni wrapped and tied in cheesecloth bag (2 stalks celery, chopped; 3 sprigs parsley; 1 leek, white part only, chopped; small bay leaf, good pinch of thyme)
1 small yellow onion stuck with 2 cloves

1. Put chicken neck, heart, gizzard and feet in large saucepan (or stock pot) with veal knuckle, water, salt, peppercorns, bouquet garni and onion. Bring to boil. Cover and simmer 1 hour. Remove scum that forms.

For the stuffing:

1 small yellow onion, peeled and chopped
4 tbsps. butter
1 1/2-2 cups cooked rice
1/4 cup chopped fresh parsley
Enough chicken stock (or hot water) to moisten dressing
1/2 tsp. dried tarragon
1/2 tsp. dried thyme
1/4 lb. fresh pork sausage (cooked in 1/2 tsp. salad oil until light and crumbly; drain well)
Salt and pepper to taste

1. Saute onion lightly in 2 tbsps. butter until transparent. Add rice, parsley, tarragon, thyme, sausage. and enough liquid to give dressing a loose consistency. Season to taste.

2. Salt inside cavity of chicken generously. Pack loosely with dressing. Close neck opening by sewing. Truss and tie chicken. Brown chicken lightly on all sides in 2 tbsps. butter; set aside. Place chicken in stock pot; cover and simmer very slowly about 1 hour.

For the vegetable garniture:

4 large carrots, peeled and cut into 2-inch olive shapes
4 potatoes, cut in pieces (or use small new potatoes left in the jacket)
4 leeks, white part only
3 white turnips (or parsnips), peeled and quartered

1. Remove chicken to heated platter, discard bouquet garni; strain stock through fine sieve (or double thickness of cheesecloth). Skim off excess fat floating on surface. Return chicken to pot, add vegetables, cook 30 minutes longer (or until vegetables and chicken are tender).

2. To serve: Remove chicken to carving board: cut and remove trussing ties and stuffing threads. Carefully remove vegetables to heated bowl (or platter.) Remove half the stock (serve as first course or use as base for making soups or stews); reduce remaining stock if used as a natural gravy (or thicken with arrowroot or flour-water mixture; cook to desired thickness). Taste to correct seasonings. Carve chicken in kitchen; place on heated platter. Surround with vegetable garniture. Pass gravy in sauce boat. Serves 4-6 generously.

Thoughts: If desired, use a larger tender stewing chicken (or capon) and adjust cooking time. (Six-pound chicken takes approximately 2 1/2-3 hours stewing time). If preferred, chicken can be cooked the day before, refrigerated, excess fat removed and vegetable garni added 30 minutes before serving time. Susannah's meal-in-one makes a delightful summer luncheon or company dinner dish.

Susannah York's Raspberry Fool

1 qt. red raspberries
1/3 cup red currant juice
Scant 1/3 cup sugar
1/2 cup custard sauce
1/2 cup heavy cream, whipped

1. Wash raspberries, pick over. Place in saucepan with red currant juice. Cook over low heat until reduced by half. Add sugar (more if fruit is tart). Cook over low heat until sugar is dissolved. Remove from heat; cool.

2. Put through fine sieve; cool. Add custard sauce and whipped cream; mix well. Pour into individual glasses. Serve very cold garnished with a few large raspberries on top and sweetened whipped cream. Serves 4-6.

Thoughts: The "fool" can be made with rhubarb or gooseberries. Custard sauce can be made from package mix or from any standard recipe for stirred custard.

Tammy Wynette's 24-Hour Salad

Tammy Wynette's 24-Hour Salad

1 head lettuce, washed and torn into pieces
1 package cleaned fresh spinach, torn into pieces
3 onions, diced
1 head cauliflower, chopped
1/2 cup bacon bits
1/4 cup sugar
1/3 cup Parmesan cheese
1 cup salad dressing spread (Miracle Whip)
1 cup shredded cheddar cheese

Layer lettuce in bottom of large salad bowl. Add layer of spinach. Layer onions on spinach. Top with cauliflower. Sprinkle with bacon bits. Add sugar. Spread salad dressing spread over top and cover with shredded cheese. Cover with plastic wrap. Chill in refrigerator 24 hours. Toss and serve. Serves 6.

Recipes by Tom Wopat: Christmas Sugar Cookies; Guess-and-by-Gosh Beer Beef Stew

Tom Wopat's Christmas Sugar Cookies

1 1/3 cups butter or margarine, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
4 cups sifted flour
2 teaspoons baking powder
Scant 3 tablespoons milk
Plain or colored sugar
Vanilla butter frosting (recipe below)

In mixing bowl, cream together butter and sugar until fluffy. Add eggs; beat until light and fluffy. Add vanilla; mix thoroughly. Sift together flour and baking powder. Stir into creamed mixture with milk. Blend well.

Flour hands. Form dough into 2 rolls. Wrap in waxed paper. Chill 1 hour or longer to facilitate handling of dough. Work with 1 roll at a time, keeping the other chilled until ready to use. Roll out dough on floured board to 1/8-inch thickness. Dip Christmas cookie cutters in flour, then cut out shapes. Place cookies on lightly greased baking sheets. Sprinkle with plain or colored sugar.

Bake at 375 degrees F. 8 to 10 minutes or until golden. Cool to room temperature on sheets of brown paper. Frost, if desired, with vanilla butter frosting and colored sugar. Store in airtight containers. Makes
about 5 dozen cookies.

Vanilla butter frosting:

4 tablespoons butter, softened
2 cups powdered sugar
1/2 teaspoon vanilla extract
About 1/4 cup milk

Cream butter until soft and fluffy. Gradually add powdered sugar, blending each addition of sugar thoroughly with softened butter. When mixture begins to stiffen, stir in vanilla. Add milk, drop by drop, beating until icing is thick and smooth. Can be spread on cookies with decorating tube or knife.

Notes: If cutters are not available, draw and cut patterns from brown paper. Cut shapes with sharp knife.

Cookies make attractive tree ornaments if made with slightly more flour and rolled 1/4-inch thick to prevent breaking. Punch small hole in cookie before baking for tree ornament hanger.

Tom Wopat's Guess-and-by-Gosh Beer Beef Stew

3 pounds top-grade boneless lean beef steak
Seasoned flour
4 tablespoons vegetable shortening
About 2 cups beer, water or beef broth
1 onion, peeled and sliced
2 teaspoons salt
Freshly ground pepper to taste
1 large bay leaf
1 scant teaspoon leaf oregano
1/2 teaspoon leaf thyme
1 teaspoon Worcestershire sauce
6 large carrots, peeled and cut in large chunks
4 large potatoes, peeled and cut in large pieces
Handful of cleaned fresh mushrooms, sliced
1 tablespoon fresh parsley, minced

Dredge beef in seasoned flour; shake off excess flour. In large skillet, brown a few pieces of beef at a time in hot shortening. Add beer, onion, salt, pepper, bay leaf, oregano, thyme and Worcestershire sauce. Bring to boiling point. Reduce heat, cover and simmer until beef is almost tender (about 45 minutes).

Add carrots, potatoes and mushrooms. Cover and cook 30 minutes longer or until vegetables are tender. Add more liquid if needed.

Taste to correct seasonings. Uncover, cook down to reduce in volume. Spoon stew into heated casserole. Garnish with snipped parsley. Serve with tossed green salad and cornbread. Makes about 8 servings.

Recipes by Joanne Woodward: Cranberry-Apple-Nut Pie; Never-Fail Hollandaise Sauce

Joanne Woodward's Cranberry-Apple-Nut Pie

Prepared pastry for 2 crust, 9-inch pie
2 cups fresh (or frozen) cranberries
3 large apples, peeled, sliced to make 1 1/2 cups
1/2 cup toasted slivered almonds (toast in slow oven to slightly brown)
Pinch of salt
1 3/4 cup sugar
1/4 cup flour
1 tbsp. finely grated orange rind
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 tbsps. melted butter

1. Roll out 2/3 of pie crust and line bottom and sides of an ungreased 9-inch pie pan (or long-handled skillet).

2. Wash, drain, and chop cranberries in halves; combine with remaining ingredients. Toss to coat all particles; pour mixture into lined pie pan.

3. Roll out remaining crust. Top with lattice top made by cutting pastry into 1/2-inch strips. Crimp edges to seal lower and upper crusts. Bake in preheated 425 degrees F. oven 40 minutes (or until brown and bubbly). Cool before cutting. Serve alone or top with cranberry whipped cream (2 cups crushed cranberries cooked with 1 cup sugar for 15 minutes over medium heat, cooled before adding to well chilled whipped cream), hard sauce or scoops of vanilla ice cream. Serves 6.

Joanne Woodward's Never-Fail Hollandaise Sauce

3 large egg yolks
3 wooden spoonfuls cold water (3 tbsps.)
1/4 tsp. salt
Pepper to taste
2/3 lb. salted butter, cut in small bits, at room temperature
Fresh lemon juice to taste (about 1 tbsp.)

1. Place egg yolks in small crock (or top of double boiler) with cold water beating with wire whisk (or wooden spoon). Place bowl (or upper half of double boiler) over lower half of double boiler filled With hot, not boiling water. Over low heat add salt and pepper to yolk mixture.

2. Cook, stirring sauce constantly until it begins to coat the spoon. Remove from heat, still keeping bowl over hot water. Bit by bit add butter to sauce, stirring constantly after each addition to make a thickened, smooth sauce. Lastly, beat in lemon juice. Sauce can be made in advance by placing in pan of lukewarm water (or near the faint heat from a gas pilot light). Serve warm with artichokes or asparagus. Makes about 1 cup.

Thoughts: Joanne's hollandaise sauce particularly deserves your careful attention and patience! She advises, "Never, never melt butter before adding to the sauce--that would be total disaster. I had failure only one time when I used sweet (unsalted) butter. Remember, the water must never be boiling and while it seems to take forever to make, stirring for an eternity, the sauce comes out absolutely divine and never separates. Sauce can be reheated by placing over a bowl of warm water, stirring constantly."

Weight watchers may want to reduce quantity of butter slightly. But in any case, butter must be added to the yolk mixture very slowly to prevent curdling or separating.

Recipes by Peggy Wood: Rodgrot; Tomato Crab Soup

Peggy Wood's Rodgrot

3 cups water
1 cup currant juice
1 cup raspberry juice
3 tbsps. potato flour (or 1 1/2 tbsps. cornstarch)
1 tsp. vanilla extract
granulated (or powdered) sugar
10 blanched, toasted almonds, chopped
milk (or whipping cream)

1. Combine water and fruit juices in saucepan. Bring to a boil. Combine potato flour (or cornstarch) with few tbsps. water (use more water with cornstarch) to form smooth paste.

2. Gradually add paste to hot juice, stirring constantly. Cook over low heat until mixture begins to thicken (slightly longer for cornstarch), stirring constantly. Cool slightly, add vanilla extract. Pour into large glass serving bowl (or individual serving dishes). Garnish with granulated (or powdered), sugar, and almonds. Serve very cold with milk or whipped cream. Serves 4.

This delicious Norwegian sweet can be the beginning of a whole spectrum of desserts. For American innovations: Color it red, blue or purple (substitute rhubarb, cranberry, cranapple, blueberry or grape juices). Flavor with flair ("stew" fruit juices with a stick of cinnamon or a twist of lemon or lime or flavor the sugar with vanilla sugar (cut one-half inch piece vanilla bean and place in closed sugar canister for several days). Or garnish with fresh fruit in season (strawberries, red raspberries or blueberries) or a dollop of vanilla yogurt or sour cream.

Peggy Wood's Tomato Crab Soup

Two 10 1/2-oz. cans condensed tomato soup
One 10 1/2-oz. can pea soup
One 10 1/2-oz. can chicken broth
Two 7 1/2-oz. cans crab meat (or substitute frozen crab meat)
One can water
Salt and freshly ground pepper to taste
1/2 cup sherry

1. Dilute tomato and pea soup with chicken broth in saucepan. Add water (add more if a thinner soup is preferred). Heat until bubbling, stirring.

2. Add crab meat, reheat to simmering, stirring. Season to taste with salt and freshly ground pepper. Add sherry just before serving. Spoon into soup plates. Serve alone as first course or with croutons or toasted rounds flavored with Parmesan cheese for luncheon or supper. Serves 4.

Thoughts: For a richer stock, prepare homemade chicken stock. You'll need a chicken carcass, water, a few crushed peppercorns, a stalk of celery (with leaves), a small piece of chopped carrot, a small onion, peeled and sliced, several sprigs of parsley, a pinch of thyme, and salt and pepper to taste. Simmer slowly for several hours. Cool to room temperature, strain (discard bones and vegetables). Refrigerate. Lift off fat layer that congeals on the top before using.

Recipes by Natalie Wood: Beef Stroganoff; Eggs Ranchero

Natalie Wood's Beef Stroganoff

2 pounds boneless sirloin, cut in strips 1/2 x 2 inches
2 teaspoons salt
1/2 teaspoon freshly ground pepper
7 tablespoons butter
1 tablespoon flour
2 cups beef stock (or canned diluted bouillon)
1 1/2 tablespoons tomato paste
4 tablespoons sour cream
1 cup thinly sliced white onion
3 cups thinly sliced fresh mushrooms
1/2 cup dry white wine

Season meat, let stand 2 hours in cool place. Melt 2 tablespoons butter in skillet, stir in flour, cook over low heat 1 minute, stirring. Gradually add beef stock, cook until mixture starts to thicken. Add tomato paste; simmer gently 5 minutes, stirring. Brown beef in 3 tablespoons butter in separate pan. Cook onion in 2 tablespoons butter in separate pan until golden. Add mushrooms to onions, cook gently. Add meat, onion and mushrooms to tomato mixture. Heat gently 30 minutes in top of a double boiler. Add sour cream and wine, heat gently. Serve immediately with hot fluffy rice or buttered cooked noodles. Serves 6.

Natalie Wood's Eggs Ranchero

4 tortillas
2 tablespoons vegetable oil
1 large clove garlic, mashed
1/2 teaspoon marjoram
1 small serrano or other chile pepper, chopped
1 cup fresh tomatoes, peeled and chopped
Salt and freshly ground pepper, to taste
4 eggs
1 tablespoon butter

Fry tortillas quickly in hot oil; drain on paper towel.

Keep oil hot; add garlic, marjoram, chopped chili, tomatoes, salt and pepper to taste. Simmer tomato mixture for a few minutes until flavors are well blended and sauce has thickened slightly.

Fry eggs in a small amount of butter in separate pan, or poach in the hot tomato sauce.

To serve, place one egg on each tortilla, cover with sauce. Serve at once.

If desired, eggs can be made into an omelet, wrapped with tortillas and topped with tomato sauce. Avocado or chorizo are often served with this hearty dish.

Anna May Wong's Tea Cakes

Anna May Wong's Tea Cakes

1/4 cup butter
2/3 cup sugar
1 egg
1/2 cup milk
1 and 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon vanilla
1/4 teaspoon salt

Cream butter and sugar and add egg beaten very lightly. Sift flour, baking powder and salt together. Add alternately with milk to mixture. Add vanilla last and beat all until smooth. Bake in oven at about 375 degrees F. Ice when cool, if desired.

Shelley Winters' Caesar Salad

Shelley Winters' Caesar Salad

2 tbsps. wine vinegar
6 tbsps. fine grade olive oil
1 tsp. dry mustard
2 dashes Worcestershire sauce
Freshly ground black pepper
2 heads Bibb or romaine lettuce, cleaned, well-chilled
1 cup croutons
1 clove garlic, crushed
1/2 can anchovies, mashed
1/2 cup freshly grated Parmesan cheese

Combine wine vinegar, olive oil, mustard, Worcestershire and pepper in screw-top glass container: shake well. Put lettuce, croutons, garlic, anchovies and grated Parmesan cheese in salad bowl. Mix dressing well before sprinkling over salad. Toss well; serve at once. Serves 4.

Jonathan Winters' Tuna Bake

Jonathan Winters' Tuna Bake

1 tablespoon minced onion
1 tablespoon butter
One 10 1/2-ounce can cream of chicken soup
1/4 cup milk
1 cup shredded sharp Cheddar cheese
1 1/2 teaspoons Worcestershire sauce
8 drops Tabasco sauce
Pinch of grated nutmeg
Salt to taste
A few gratings freshly ground pepper
2 tablespoons fresh lemon juice
2 hard-cooked eggs, minced
Two 6-ounce cans tuna
One 10-ounce package frozen petits pois, slightly thawed
1 cup crushed potato (or corn) chips

Saute onion in butter until golden. Stir in chicken soup, milk, cheese and seasonings; blend well. Heat over low flame until cheese melts, remove from heat, set aside.

Drain tuna well, put tuna in sieve (or colander), rinse under water to remove excess oil. Place tuna in mixing bowl, sprinkle with lemon juice, and let stand a few minutes. Add eggs, peas and cheese sauce, stir well. Pour into well-greased 2-quart casserole; top with potato (or corn) chips. Bake uncovered in preheated 375 degree oven 25-30 minutes. Serve as luncheon or supper dish with tossed green salad, sliced beefsteak tomatoes and hot baking powder biscuits. Serves 4.

Paul Winfield's Seafood Gumbo

Paul Winfield's Seafood Gumbo

1/4 cup flour
1/4 cup butter
1 cup chopped onion
1 cup chopped green pepper
1/2 cup chopped celery
1 clove garlic, crushed
4 links Italian sweet sausage cooked in skillet a few minutes to remove
fat, cut in halves
About 3 cups chicken broth (canned or homemade)
6 chicken pieces
3 fresh tomatoes, peeled and chopped
About 1 1/2 tsps. salt
Freshly ground pepper to taste
Good pinch of thyme
1/4 tsp. Tabasco to taste (more if desired)
1 pound crab meat
1/2 pound peeled, deveined raw shrimp
1 pint shucked oysters with liquid
Gumbo filé powder
3 cups hot cooked rice
Minced fresh parsley

Brown flour in butter until it is deep red-brown, stirring constantly to prevent burning. Add onion, green pepper, celery and garlic. Cook, stirring, until vegetables are limp. Add sausage, chicken broth, chicken parts, tomatoes, salt, pepper, thyme, and Tabasco. Cook slowly until chicken is tender. Add more chicken broth if needed. Add crab meat, cook about 15 minutes; add shrimp and oysters. Cook only until shrimp are pink and oysters begin to curl. Taste to correct seasonings. Remove from heat and add gumbo filé powder to taste. Serve at once in shallow bowls with fluffy rice. Garnish with parsley. Serves 6.

Thoughts: Paul's gumbo is delicious and simple. It can be given a stronger flavor by the addition of spices (saffron, cayenne) and herbs (bay leaf, red pepper). If desired, add 1 1/2 lbs. okra cut in rounds and sauteed in butter when the oysters are added to gumbo. Fresh corn from the garden makes a delightful addition. You might also add bacon or smoked ham, or, for the hunter, wild duck. And you can use just about any leftover meats, such as the remaining holiday turkey. Paul's gumbo, in fact, can be the beginning of a whole storehouse of great dishes!

Recipes by Nancy Wilson: Fettuccine Alfredo; Italian Veal Cutlets

Nancy Wilson's Fettuccine Alfredo

1 lb. broad egg noodles
1/4 lb. sweet butter, melted
1/3 cup heavy cream, slightly whipped
1/2 cup freshly grated Parmesan cheese

1. Cook noodles in 5 qts. boiling salted water until al dente (about 7-8 minutes). The noodles tend to be cooked when they rise to the surface. Stop cooking immediately by adding 1/2 cup cold water to the noodles. Drain well.

2. While noodles are cooking, place butter in small saucepan, heat slightly. Add slightly whipped cream and half the grated cheese. Blend well. Place large scoop of the butter-cream-cheese sauce in bottom of a large heated bowl. Place hot noodles on top of sauce and pour remaining sauce and cheese on the top. Toss well and serve at once. Serves 4.

Thoughts: For a slightly richer sauce, add beaten egg yolk to the melted butter, just before adding the cream and cheese. For flavor variations use grated Romano cheese, sour cream and-or cream or ricotta cheese. White pepper or black pepper may be used for added seasoning,

Nancy Wilson's Italian Veal Cutlets

1 1/2 lbs. veal cutlets
Seasoned flour (2 tbsps. flour mixed with 1/2 tsp. garlic salt, large pinch of dried basil, and a few gratings of freshly ground pepper)
3 tbsps. olive oil
3/4 cup rose wine
1/3 cup sour cream
1/3 cup freshly grated Parmesan cheese

1. Bone cutlets, pound meat to flatten slightly; cut into bite-size pieces. Dredge meat in seasoned flour. Heat olive oil until sizzling in large skillet.

2. Brown meat quickly on both sides. Reduce heat; pour in wine. Cover, simmer until meat is tender (about 35 minutes). Add sour cream and Parmesan cheese until sauce begins to bubble, but do not boil. Correct seasonings. Serve at once. Serves 4-6.

Thoughts: If desired, wine may be omitted and diluted chicken stock substituted. For a slightly fruity flavor, add a heaping tablespoon of melted currant jelly to chicken stock.

Flip Wilson's Bahamian Fish Chowder

Flip Wilson's Bahamian Fish Chowder

3 pounds of assorted fillet of fish (grouper, red snapper, sea trout)
1 teaspoon salt
Juice of half a lemon
Juice of half a lime
Good pinch of cayenne (or crushed hot peppers)
1/4 pound lean salt pork cut in fine dice
2 yellow onions, peeled and chopped
1 small green pepper, diced
6 medium-sized okra (or 1 cup canned, drained okra) cut in one-half inch slices
6 peeled ripe tomatoes cut in quarters (or a one pound can whole tomatoes, drained)
Generous pinch of thyme
2 springs of parsley
2 bay leaves
Freshly ground black pepper to taste
Dash of Tabasco
1 tablespoon Worcestershire sauce
About 3 cups water
1 pound cleaned spinach (or turnip greens), coarsely chopped

Rinse off fish, dry well, cut in two-inch chunks; place in flat glass dish. Sprinkle with salt, cayenne, lemon and lime juice. Let stand about 1 hour. Saute salt pork, onion and green pepper in large saucepan (or Dutch oven). Cook until vegetables are lightly browned; pour off excess fat.

Add okra, tomatoes, thyme, parsley, bay leaves, pepper, Tabasco, Worcestershire sauce, cook about 30 minutes over low heat, stirring often. Add water and tomato juice (if canned tomatoes are used), cook slowly uncovered about one hour to reduce volume about one third. Add fish and spinach greens to saucepan, cook until fish is barely tender. Correct seasonings. Serve with hot cooked rice as side dish. Serves 8.

Flip's Thoughts: For a thicker "stew" add four peeled, diced potatoes 45 minutes before stew is finished.

Recipes by Chill Wills: Blintzes; Chili

Chill Wills' Blintzes

3 eggs, separated
2 tbsps. melted butter
Pinch of salt
Dash of sugar
2/3 cup all-purpose flour
1 1/2 cups milk
One carton (8 ozs.) sieved cottage cheese (or farmer's cheese)
1 egg yolk
Dairy sour cream
Soft sweet butter
Black cherry preserves

Beat 3 egg yolks, melted butter, salt, sugar, flour and milk together until smooth. Beat 3 egg whites until soft peaks are formed; fold into yolk-flour mixture. Cover bowl, let batter stand about 1 hour. Place large skillet over high heat, spread evenly and lightly with thin film of melted butter. Use about 2 tablespoons batter for each pancake, tilt pan to make very thin pancakes, or blintzes. Cook on one side only. Stack, browned side up, between squares of aluminum foil. Blend together cottage cheese, egg yolk and 2 tablespoons sour cream. Place heaping tablespoon cheese mixture in center of browned side of each blintz; fold sides over filling like an envelope, press to seal. Cook at once in butter until crisp and lightly browned. Makes about 20.

Chill Wills' Chili

1 pound lean stewing beef (preferably neck meat), cut in 1-inch cubes
2 teaspoons Spanish olive oil
1 teaspoon red pepper powder***
1 teaspoon salt
1/4 teaspoon ground cumin
1 clove garlic, crushed
About 1 cup water

Saute beef in oil in cast-iron skillet over high heat until well-browned. Add remaining ingredients, bring to a boil. Cover, reduce heat and simmer about 1 hour (or until meat is tender enough to chew, but not overcooked). Add more water if necessary during cooking.

***Chill Wills grows his own chili peppers (ancho variety, the large sweet Mexican pepper used for preparing Chiles Rellenos), sun dries the seeds and creates his chili powder by grinding the seeds. A good grade of chili powder compound (available in Mexican or Spanish food shops) or Gebhardt chili powder may be substituted. Both types of chili powder contain ground chili peppers plus ground cumin. Adjust flavor to taste. Serves 4.

Recipes by Nicol Williamson: Scottish Griddle Scones; Steak Mince and Stovie Potatoes

Nicol Williamson's Scottish Griddle Scones

2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
2 tbsps. sugar
3 tbsps. butter (or shortening)
1 egg, beaten
About 7 tbsps. milk
Pinch of salt

1. Sift together dry ingredients in a bowl. Cut in butter (or shortening) until the texture is like fine meal. is like fine meal. Combine egg with all but 1 tbsp. of the milk. Make a well in the center of the dry ingredients. Add egg-milk mixture. Mix lightly with fork to form fairly stiff dough. Add more milk if necessary.

2. Gather dough together gently with lightly floured hands to form a ball. Turn out on a lightly floured board. Roll out circle of dough about 1/2-inch thickness. Cut into 8 pie-shaped wedges.

3. Rub round griddle (or skillet) lightly with unsalted lard (or shortening). Heat over medium heat. Place scones on hot griddle, cook over medium heat, turn once to brown on both sides. (Cooking directly on the griddle takes from 10-12 minutes. Watch closely so scones do not cook too rapidly.) To test for doneness, press down lightly with fingers to see that dough does not ooze out from the edges.

4. Serve at once with butter and strawberry jam for breakfast or tea. Makes 8 large scones.

Thoughts: Scottish cooks prepare scones in many ways (with golden syrup or treacle). American cooks can also bake them in the oven as one would prepare biscuits. However, the texture is slightly different and not as crusty as the griddle-cooked scones. Some Scottish cooks prefer not to roll out the dough, but grab off small amounts of dough (the size of a dessert spoon), shape the dough by pressing into triangle or diamond shapes on a lightly floured board and then toss the scones from one hand to the other to shake off excess flour before baking on the griddle.

Nicol Williamson's Steak Mince and Stovie Potatoes

4 large potatoes, peeled, cut in large pieces
Boiling salted water
1 1/2 lbs. lean top quality steak (cut in coarse mince by hand or meat chopper)
1 medium-sized onion, peeled and chopped
1 tbsp. butter (or bacon drippings)
4 carrots, peeled and chopped
About 1/2 cup water (stock or beef broth)
One beef bouillon cube
1 1/4 tsps. salt
Freshly ground pepper to taste
Butter

l. Parboil potatoes a few minutes in boiling water. Drain and reserve.

2. Cook minced steak and onion in butter (or bacon drippings) just until meat begins to turn brown. Remove from heat. Remove meat-onion mixture from skillet. Reserve pan drippings.

3. Grease a 1 1/2-qt. glass (or metal) baking dish with butter (or bacon drippings). Arrange layer of meat-onion mixture on the bottom of the casserole. Sprinkle lightly with salt and pepper. Top with layer of carrots, season with salt and pepper. Repeat layers until all the ingredients have been used.

3. Heat water (or stock or beef broth) in skillet in which meat and onion have been cooked. For added flavor, dissolve a bouillon cube in water (or stock) in skillet. Pour heated liquid over vegetables in casserole.

4. Arrange potato pieces on top of vegetables and meat to form a "fence." Salt and pepper lightly. Cover and bake in preheated 300 degrees F. oven 45 minutes. Remove cover, allow to cook 30 minutes longer (or until potatoes are browned and tender). Serves 4.

Thoughts: Originally "stovies" referred to potatoes served late at night. The potatoes (whole and peeled) were flavored with bacon fat (or drippings) and cooked in coal stoves. If desired, the potatoes can be mashed and put on the top. If desired, uncooked ingredients can be used but require longer cooking time. The flavor of the potatoes is improved if they are heated in a small amount of butter before arranging on the top of the vegetables prior to baking.

Roger Williams' Baked Sole in Foil

Roger Williams' Baked Sole in Foil

3 tablespoons butter (or margarine)
2 large carrots, peeled, thinly sliced
1 stalk celery, thinly sliced
2 tablespoons chopped onion
4 fillets of sole (or haddock)
4 squares heavy-duty aluminum foil
1 cup condensed celery soup
1 tablespoon lemon juice
Salt and white pepper to taste
2 tablespoons chopped parsley

Melt butter (or margarine) over low heat; add carrots, celery and onion. Saute vegetables until limp. Arrange fillets individually in center of each square of aluminum foil. Top each fillet with sauteed vegetables. In separate bowl, blend soup with lemon juice, salt and pepper to taste. Sprinkle parsley over each; close each packet, folding edges of foil to seal tightly. Place packets on a baking sheet. Bake in preheated 350 degrees F. oven about 25 minutes. Serve with crisp green salad and oven-hot sliced French bread.

Hank Williams, Jr.'s Cajun Rice Casserole

Hank Williams, Jr.'s Cajun Rice Casserole

1/2 pound bacon
1 large onion, chopped
1 teaspoon garlic salt
1 teaspoon onion salt
1/2 pound okra, trimmed and cut into small pieces
2 (16 ounce) cans tomatoes with juice
1 (10 ounce) can Ro*Tel tomatoes and green chiles
3 tablespoons dried parsley flakes
Salt and pepper to taste
Rice

Fry bacon in skillet and drain. Cool; crumble into small pieces. Set aside for serving.

Sauté onions in bacon grease until golden. Add garlic salt, onion salt, okra, tomatoes, Ro*Tel tomatoes, parsley flakes, salt and pepper. Mix well. Simmer uncovered 1 1/2 hours.

Meanwhile, prepare rice according to package directions. Serve cooked mixture over rice. Top with crumbled bacon.

Recipes by Guy Williams: Cantonese Beef with Black Bean Sauce; Chicken Breasts a la Ranieri

Guy Williams' Cantonese Beef with Black Bean Sauce

1 pound sirloin tip, cut in 1-inch strips
1 pound washed Chinese string (or regular) beans
2 scallions
1/2-inch piece fresh ginger root
1 clove garlic
1 tablespoon fermented black beans
1 tablespoon gin (or sherry)
2 tablespoon soy sauce
1/2 teaspoon sugar
1 tablespoon cornstarch
2 tablespoons water
1 egg, beaten
1/2 cup canned beef broth
2 tablespoons peanut oil

Preparation: Slice beef diagonally with Chinese cleaver into bite-size pieces. Remove stem ends of string beans, slice diagonally into one-inch pieces Cut scallions into two-inch pieces. Crush ginger, garlic and black bean together. In small bowl mix together gin (or sherry), soy sauce and sugar. Mix cornstarch and water in a bowl until smooth.

Cooking: Heat oil in Chinese wok (or electric frying pan) over high heat. Add ginger mixture, stir-frying about 1 minute. Add beef, stirring constantly until meat turns white. Add gin mixture and scallions, stir 1 minute. Add string beans and toss. Add beef broth, cover, lower heat and cook 5-7 minutes or until beans are crisp. Stir in cornstarch mixture, stirring until thickened. Pour in egg, turning off heat. Stir again and serve at once over steamed rice. Serves 4.

Guy Williams' Chicken Breasts a la Ranieri

6 chicken breasts each weighing about a pound
Seasoned flour
3/4 stick sweet butter
2 tablespoons flour
1 cup milk
1/4 cup freshly grated Parmesan (or Romano) cheese
1/4 cup coarsely grated Swiss (or Gruyere) cheese
1/8 teaspoon salt
A few gratings freshly ground pepper
2 tablespoons dry vermouth

Have butcher bone chicken breasts, flatten with meat cleaver (or Chinese vegetable cleaver) and trim off any loose skin so each breast is compact in shape. Place seasoned flour in paper bag, put chicken in bag, shake vigorously; coating each piece lightly.

Heat butter in large 12-inch skillet until sizzling. Brown breasts on both sides over medium heat until fork-tender and golden-brown; remove pieces to aluminum foil-lined broiling pan. Combine Parmesan and Swiss cheese, salt and pepper, mix well; press on top of each chicken breast.

Gradually stir flour in skillet with pan drippings, heating over low flame several minutes while stirring. Gradually add milk, stirring constantly over low heat. Cook until smooth to desired thickness.

Run chicken breasts under broiler until cheese is melted and golden. Reheat cream gravy, adding vermouth (or extra milk) as needed. Correct seasonings. Serve with cooked wild rice. Serves 6.

Recipes by Andy Williams: Asparagus, Hot or Cold; Filet of Sole Saute

Andy Williams' Asparagus, Hot or Cold

2 pounds fresh tender asparagus
Boiling salted water
Cord
Juice of 1/2 lemon
Pinch of white pepper

1. Select if possible, tender stalks of uniform thickness and length. Cut off and discard tough white ends; shave off scales below the tips. Cut spears into uniform length. Wash under running cold water; drain.

2. Tie spears loosely into a bunch near tip and butt ends. Place bunch upright in an asparagus cooker (or lower half of a double boiler). Add heavily salted boiling water to cooker (or pan) up to an inch or so of the tips. Cover (or invert upper part of double boiler) so steam will cook the tips.

3. Boil 12-15 minutes or until stalks are barely tender and a knife can easily penetrate the butt end. Drain at once, remove cords.

4. Place asparagus on heated serving dish. Dress with hot melted butter mixed with lemon juice and white pepper. Serves 4 generously.

Some Like It Hot
Serve spears of hot cooked asparagus with any of the following sauces:

Hollandaise - Plain or flavored with orange juice or diluted with 1/2 cup salted whipped cream.

Pecan Piquant -  Heat 1 stick salted butter until foaming with 1/2 tsp. tarragon vinegar and handful chopped pecans browned a few seconds.

Parsley Plain - Melt 4 tbsps. sweet butter with a few drops fresh lemon (or lime juice), add 2 tsps. minced fresh parsley, 2 sieved hard-cooked egg yolks, dust with a dash of nutmeg.

Some Like It Cold
Chill cooked asparagus (or use drained, chilled canned white asparagus) in salad bowl (or serving plate). Serve with any of the following:

Vinaigrette Sauce - 5 tbsps. olive (or vegetable oil) blended with 2 tbsps. lemon juice (or wine vinegar), 1/2 tsp. salt, ground black pepper to taste, 1/4 tsp. dry mustard (or 1/2 tsp. Dijon mustard), 1 to 2 tbsps. snipped fresh herbs (use alone or in combination)--parsley, tarragon, chives or chervil.

Herbed Mayonnaise - Combine 1 cup mayonnaise with 2 tbsps. minced fresh parsley (or watercress), 1 tsp. fresh lemon juice, a few drops pressed garlic, salt and white pepper to taste.

Sour Cream Mayonnaise - 1 cup sour cream mixed with 1/4 cup mayonnaise, 2 tbsps. fresh lemon juice, 1/2 tsp. lemon rind and a dusting of ground nutmeg for garnishing.

Andy Williams' Filet of Sole Saute

4 filets or sole, each weighing 1/2 lb.
Salt and white pepper to taste
1/2 cup sweet butter
Juice of 1 lemon
Chopped fresh parsley

1. Wash filets, wipe dry, salt and pepper on both sides. Heat half the butter in a large skillet until foaming. Quickly saute soles in butter until brown on both sides, being careful not to overcook.

2. Remove filets to heated platter. Add remaining butter to skillet, heat until golden brown; add lemon juice, heat, pour over filets. Serve with minced parsley and wedges of cut lemon. Serve with steamed white long-grain rice and green vegetable (asparagus or petits pois cooked with butter or lettuce).

Thoughts: Filet can be broiled by rubbing both sides lightly with melted sweet butter, lemon juice, salt and ground pepper and served with a compound butter (1 stick sweet butter mixed with 1 tbsp. parsley, a few drops lemon juice (or tarragon vinegar), salt, pepper and 1 tbsp. chopped herbs (chives, parsley or tarragon). 

Recipes by Warren William: Baked Onions with Rice; Stuffed Pork Chops

Warren William's Baked Onions with Rice

6 or 8 onions
1 cup white sauce
3/4 cup grated American cheese
2 cups rice

Peel six or eight onions and parboil until almost tender, changing the water once. To one cup well seasoned medium thick white sauce, add three-fourths cup grated American cheese. Bring to the boiling point over a low heat, stirring constantly. Place in a buttered casserole alternate layers of cooked rice, and the onions, broken apart. Cover with the cheese sauce and bake in a moderate oven for about twenty minutes.

Warren William's Stuffed Pork Chops

6 thick (one inch or inch and a half) loin pork chops

For the dressing, mix together:
1 1/2 cups soft bread crumbs
1/2 cup chopped tart apples
2 tablespoons green pepper
1 tablespoon chopped onion
2 tablespoons melted butter
salt and pepper

Wipe pork chops and slit a pocket the entire length of the fat side of each chop. Avoid cutting too near the ends, which will spoil the pocket. Stuff each pocket as full as possible with the dressing. Skewer each chop with two toothpicks. Arrange in a shallow baking pan. Sprinkle with salt and pepper. Tuck leftover dressing around chops. Pour in enough water barely to cover the bottom of the pan. Bake an hour or longer, depending on the thickness of the chops, at 325 to 350 degrees. Baste the meat occasionally.

Recipes by Bud Westmore: Tiger's Milk Cookies; Westmore's Vegetables

Bud Westmore's Tiger's Milk Cookies

1 cup "raw" sugar (or processed light brown sugar)
1/2 cup tiger's milk (powdered drink mix)
1 1/2 cups uncooked oatmeal
1/2 cup wheat germ
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
1/2 cup polyunsaturated oil
2 eggs
3/4 cup chopped English walnuts (optional)
3/4 cup raisins

Combine all dry ingredients except eggs, nuts and raisins in large mixing bowl. Add vegetable oil, mixing well. Beat eggs until light in separate bowl, stir into sugar mixture, mixing well. Lastly, stir in chopped walnuts and raisins. (You may use at once, but for best results, wrap lightly in aluminum foil and refrigerate overnight.) To bake, rub hands lightly with flour. Break off bits of dough forming balls the size of walnuts. Place cookies on well-greased cookie sheet about one and one half inches apart. Bake in preheated 350 degrees oven about 15 minutes (or until lightly browned).

Bud Westmore's Vegetables

2 to 3 slices lean bacon
1 small yellow onion, diced
1 large green pepper, chopped
4 peeled plum tomatoes, chopped
1 large eggplant, peeled and diced in one-inch cubes
1/2 teaspoon basil
1/4 teaspoon oregano
Salt and freshly ground pepper to taste

Cook bacon until crisp. Remove and drain well. Reserve a few bacon bits for garnish and discard half the bacon fat. Saute onion and pepper lightly in remaining bacon fat. Add chopped tomatoes; simmer a few minutes to reduce volume slightly, stirring often. Add eggplant to other vegetables. Add herbs and seasoning. Cook over medium heat about 10 minutes (or until vegetables are tender), stirring occasionally. Serve hot garnished with bacon bits as side dish with steak or as a supper dish.

Recipes by Mae West: Breakfast or Lunch Fruit Compote; Detoxification Beauty Magic (Citrus Juice Drink)

Mae West's Breakfast or Lunch Fruit Compote

1 large apple, chopped
1 large pear, chopped
1 large banana, chopped
2 or 3 almonds, grated

Combine fruits; top with almonds. If desired, apples may be sliced and combined with raisins and topped with a syrup made of powdered almonds, milk and honey. Serves 1.

Thoughts: Serious dieters, of course, should check their food intake with their doctors.

Mae West's Detoxification Beauty Magic (Citrus Juice Drink)

For two or three days:
Take two lemons, four grapefruit and six oranges, squeeze the juices. Measure the squeezed juices and combine with equal amounts of bottled (or purified) water. Drink every 20 or 30 minutes during the day. Refrain from eating all other foods.

Variations: Drink one large glass of carrot juice prepared from organically grown carrots without other foods. Or spike with a jigger of other homogenized juices (prepared in a blender), such as celery, watercress, parsley or cucumber. Or drink fresh celery tonic.

Thoughts: Serious dieters, of course, should check their food intake with their doctors.

Recipes by Oskar Werner: Cucumber Salad; Wiener Schnitzel

Oskar Werner's Cucumber Salad

2 large cucumbers
2 teaspoons salt
3 tablespoons vegetable oil
5 tablespoons cider vinegar
1/4 teaspoon freshly ground pepper
1 1/2 teaspoons minced fresh parsley (or dill or basil)

Peel, score cucumbers, cut in thin slices. Add salt. Place in glass bowl. Let stand 1 hour to draw off fluid. Squeeze and discard juice from salted sliced cucumbers. Combine with vegetable oil, vinegar, salt, pepper and chopped parsley.

Oskar Werner's Wiener Schnitzel

1 pound veal steak (cut from leg) cut 1/4-inch thick
1 egg
A few drops water (or milk)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup fine bread crumbs
3 tablespoons sweet butter (or half butter, half bacon grease)
Cooked beets
Sliced lemon
4 anchovy fillets
8 capers

Pound meat with wooden mallet to flatten. Beat egg with water (or milk). Season meat well, dip steaks into the bread crumbs. Heat butter in heavy skillet; brown meat quickly on both sides. Remove steaks to heated platter. Garnish with sliced small beets, slice of lemon over which cross two anchovy fillets and sprinkle with capers. Serve with mixed cooked vegetables (Brussels sprouts, asparagus tips or green beans) and boiled (or mashed) potatoes. Serves 4.

Thoughts: For California touches, Oskar used paprika, a dash of nutmeg and white pepper, to season the meat. Add grated Parmesan or Swiss cheese to bread crumbs. Deglaze pan using white wine flavored with chopped fresh basil, rosemary or tarragon mixed with sour cream. 

Recipes by Lawrence Welk: Chicken and Dumplings; Lake Tahoe Meatloaf; Mocha Surprise Pudding Cake

Lawrence Welk's Chicken and Dumplings

Chicken:
2 (4 pound) fryers
2 stalks celery, diced
1/2 cup butter
1 ounce sherry wine
Accent flavoring, to taste
Salt, to taste
1 carrot, diced
1 medium onion, chopped
1 cup flour
1/2 lemon, juiced
Yellow food coloring
Chicken bouillon cubes (optional)

Dumplings:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup milk
2 teaspoons baking powder
3 tablespoons shortening
2 tablespoons fresh green peas

Chicken: Split fryers all the way up to the backbone. Remove backbone from chickens. Cut through the center of breasts, leaving two full halves per chicken. Place the chicken in a large pot, cover with water and bring to a boil. Simmer gently until chicken is tender. Remove from pot and set aside. Add chicken backbones to broth. Add vegetables and simmer about 30 minutes. (For extra flavoring, add chicken bouillon cubes, if desired.)

When done, remove from heat and strain. Save strained stock.

In a small saucepan, melt butter, then beat in flour. Add to strained stock. Cook stock gently for five minutes, then add sherry, juice from lemon, pinch of Accent, touch of yellow food coloring, and salt to taste. While stock is cooking, remove skin from cooked chicken and de-bone, if desired.

Dumplings: Put the flour, baking powder and salt in a mixing bowl. Cut in the shortening and mix until mixture looks like cornmeal. Stir in milk. Put about 1/2 inch of water in pan with a wire rack that stands two or three inches above the water line. Cover rack with lightly oiled wax paper, oiled side up. When water is boiling, gently drop dumpling mixture from a tablespoon, leaving room between dumplings for expansion. Steam 8 minutes uncovered, then cover and steam about 7 more minutes. Place chicken in casserole dish and lay dumplings on top. Cover with stock. Sprinkle a few fresh-cooked green peas on top for color. Serves 4.

Lawrence Welk's Lake Tahoe Meatloaf

For the meatloaf:

2 1/4 pounds ground beef
4 or 5 slices bread, soaked in milk (squeeze out some milk)
1 bunch fresh parsley, chopped
2 onions, minced
4 hard-boiled eggs, chopped
3 fresh eggs
1/4 cup Parmesan cheese
Salt and pepper to taste
1 clove minced garlic

For the sauce:

1 (15-ounce) can chopped tomatoes
Salt and pepper to taste
1 teaspoon sugar

Mix meatloaf ingredients well. Shape into a loaf and place in a 13 x 9-inch pan and add 3/4 cup water to pan. Bake at 400 degrees F. for 30 minutes. While the meatloaf bakes make the sauce. Cook down tomatoes with the salt, pepper and sugar for 10-15 minutes. Spread over the top of meatloaf. Bake 40 minutes more. Serves 4.

Lawrence Welk's Mocha Surprise Pudding Cake

1 square baking chocolate
2 tablespoons butter
1/2 cup milk
1 tablespoon vanilla
3/4 cup sugar
1 cup flour
2 tablespoons baking powder
1/2 cup brown sugar
1/2 cup white sugar
4 tablespoons (unsweetened) cocoa
3/4 cup cold coffee

Melt one square baking chocolate and two tablespoons butter. Add one-half cup milk, one tablespoon vanilla. Sift together and mix in: Three-fourths cup sugar, one cup flour. two tablespoons baking powder. Pour into (six cup) baking pan, greased. Mix and sprinkle with a topping made of one-half cup each brown sugar and white sugar, four tablespoons (unsweetened) cocoa. Pour cold coffee over all (about three-fourths cup). Bake in 350 degrees F. oven 15 to 20 minutes. Best served while still warm.

Andrew Lloyd Webber's Veal Stew

Andrew Lloyd Webber's Veal Stew

3 lbs. veal shoulder, cut into 1 1/2-inch cubes
Sweet butter
Olive oil
1 yellow onion, peeled and chopped
3 large carrots, peeled and sliced
2 tbsps. flour (less if desired)
2 cups dry white Bordeaux
About 1 cup chicken stock (canned or use water)
Bouquet garni tied in cheesecloth bag (Pinch of thyme, 4 sprigs of parsley 1 small bay leaf)
12 mushroom caps (browned in small amount of butter, salt, freshly ground pepper to taste)
1 tsp. fresh lemon juice (or twist of lemon)

Brown veal cubes in sweet butter and olive oil in bottom of heavy skillet (or Dutch oven). Add onion and carrot, cook gently until vegetables are transparent. Add flour, scattering it over veal and vegetables. Stir sauce a few minutes longer. Add wine, chicken stock (or water), just enough to cover ingredients. Add bouquet garni and bring to a boil. Cover and simmer about 1 hour. Add mushroom caps and onions. Continue cooking until meat and vegetables are tender. Add salt and pepper to taste, then add lemon juice. Serve very hot over hot cooked rice. Great with all-green salad dressed with lemon-white wine-olive oil dressing. Serve with your favorite wine!

Thoughts: Andrew's stew works well with the addition of garden peas and small new potatoes. The stew is hearty but delicate in flavor.

Recipes by Dennis Weaver: Meal-in-One Salad; Vegetarian Top-of-the-Stove Special

Dennis Weaver's Meal-in-One Salad

For the Dressing:

3 tbsps. vegetable oil (soy, corn or olive oil)
1 tbsp. vinegar (tarragon or cider) or lemon juice
1/2 tsp. salt
Pinch freshly grand black pepper
"Spiked" herbs (available at http://spike-it-up.com) to taste (or favorite herbs: parsley, chives, tarragon, dill, basil, etc.)

For the Salad Bowl:

Choice of mixed greens: Iceberg lettuce, Bibb, romaine, spinach or Swiss chard
Watercress
1 clove cut garlic
Grated carrot
Sunflower (or pumpkin) seeds
Toasted almonds, slivered
Green bell pepper, cut in rings
Thin slices red onion
Raw Jerusalem artichokes
Ripe tomatoes, cut in chunks
Avocado peeled, cut in large pieces (squeeze lightly with lemon to prevent discoloration)
Assorted cheeses, cut in slivers or large dice (Cheddar, American Swiss or Jack)
Minced fresh parsley (for garnish)

1. Wash greens, drain well; dry thoroughly before refrigerating in sealed plastic bags.

2. Rub salad bowl lightly with garlic, discard. Assemble greens in bowl; toss lightly with grated carrots, seeds and almond slivers. Add all remaining ingredients except avocado, cheese and parsley.

3. Add vegetable oil, toss lightly. Add vinegar (or lemon juice), salt and pepper to taste and "spiked" herbs (available at http://spike-it-up.com) (or minced fresh herbs). Toss lightly. Garnish with avocado, cheese and parsley. Serve at once.

Thoughts: For flavorful variation, flavor dressing using mustard (dry or prepared), curry powder or paprika.

Note: "Spiked herbs" = Spike Magic! Seasonings = http://spike-it-up.com

Dennis Weaver's Vegetarian Top-of-the-Stove Special

1/3 cup butter
2 ribs of celery including leaves, chopped
2/3 cup sliced scallions (white part only) or (medium-sized onion, chopped)
1 large green pepper, cut in large dice
1 tsp. "spiked" herbs (available at http://spike-it-up.com) or your favorite herbs (parsley flakes, fines herbes, thyme, oregano, etc.)
Salt and freshly ground pepper to taste
2 cups aged Cheddar cheese, cut in large dice
4 cups cooked unpolished brown (or wild) rice
2 large peeled tomatoes, cut in eighths
About 2 tbsps. water

1. Melt butter in large cook-and-skillet (or Dutch oven); add celery, scallions (or onion), green pepper and seasonings. Toss with fork over low heat about 1 minute.

2. Add cheese and rice; mix well. Arrange tomatoes on top, add water, cover tightly. Cook over low heat only until cheese is partially melted and vegetables are crips and retain their color. Serve at once. Serves 4-5.

Thoughts: Polished brown rice has more body and flavor and is better for you. Dennis serves the skillet right at the table along with unleavened Armenian bread called Ak-Mak (http://www.akmakbakeries.com) and homemade organic applesauce (made with organically grown apples and slightly sweetened with raw brown sugar).

Note: "Spiked herbs" = Spike Magic! Seasonings = http://spike-it-up.com

Patrick Wayne's Banana Nut Bread

Patrick Wayne's Banana Nut Bread

1/3 cup shortening
1 cup sugar
1 egg
1 cup mashed banana
1 cup sourdough starter (recipe below)
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup walnuts, chopped

In mixing bowl, cream together shortening and sugar. Add egg and mix until well blended. Stir in banana and sourdough starter (recipe below).

Sift flour, measure, and sift together with salt, baking powder and baking soda. Add flour mixture and walnuts to shortening mixture; stir until blended. Pour into greased 9-inch by 5-inch loaf pan.

Bake at 350 degrees F. 1 hour 5 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool well on wire rack before slicing.

Sourdough starter:

1 package (1/4 ounce) dry yeast
2 cups flour
1 1/2 cups warm water

In bowl, mix yeast together with flour and warm water. Stir. Allow mixture to rise in warm place 3 days. Starter will be bubbly and will smell yeasty mixed With a touch of alcohol. Refrigerate, covered, between uses. Makes 2 cups starter.

Notes: Starter improves in flavor, especially after two weeks. To replenish, add 1 cup flour and 3/4 cup water to starter. Set container in warm place 1 or 2 days. By then, starter will be back to full potency and ready to use again.

Even refrigerated, starter continues to grow and, after 1 or 2 days, begins to age. Overaged starter is characterized by mold, an absence of bubbles and sometimes an unpleasant odor. Do not discard it.
Revitalize it by sweetening it:

Discard all but 1 tablespoon of starter, making certain reserved portion is free from mold. Wash starter dough container carefully. Add 2 cups flour and 1 1/2 cups water. Proceed as if preparing new starter but do not add additional yeast. Since newly replenished starter is very active and doubles in bulk if left in a warm place, use a 1-quart container in initial preparation.

John Wayne's Favorite Casserole

John Wayne's Favorite Casserole

2 (4 oz.) cans green chilies, drained
1 lb. Monterey Jack cheese, grated
1 lb. cheddar cheese, grated
4 egg whites
4 egg yolks
2/3 cup evaporated milk
1 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium tomatoes, sliced

Combine chilies with cheese in a large bowl and turn into a well-buttered shallow 2-quart casserole dish. Beat the egg whites until peaks form. Mix egg yolks, milk, flour, salt, and pepper in a small bowl. Fold egg yolk mixture into the egg whites. Pour over the cheese and chili mixture. Comb through with a knife and fork gently until combined. Bake for 30 minutes. Arrange tomatoes on top, and bake another 30 minutes. Garnish with extra chilies, if desired. Let sit 15 minutes before serving.

Martha Washington's Crab Soup

Martha Washington's Crab Soup

1/2 pound fresh crab meat (or 1 cup canned or frozen)
1 tablespoon butter
1 1/2 tablespoons flour
3 hard boiled eggs, mashed
Grated zest of 1 lemon
4 cups milk
1/2 cup heavy cream
1/2 cup sherry
Dash Worcestershire

Boil crabs in salted water to get meat (if using fresh). In a large saucepan, combine butter, flour, eggs, lemon zest, salt and pepper. Boil on low heat and pour milk in slowly. Add crab meat to milk mixture and gently cook for 5 minutes. Add cream and remove from heat before it reaches a full boil. Add sherry and Worcestershire. Serve.

Recipes by Dionne Warwick: Chicken and Noodles in the Pot; Meatloaf

Dionne Warwick's Chicken and Noodles in the Pot

For the noodles:

3 eggs
1 tsp. salt
About 2 1/2 cups all-purpose flour
A little water to mix dough (2-3 tbsps.)

Beat eggs until light. Stir in salt and flour. Beat with spoon until smooth. Work in water, enough to make soft dough. Turn out on lightly floured board. Knead well and roll out to about 1/16-inch thickness. Cut into strips about 1-inch wide. Let dry about 1 hour before using. Set aside until ready to use.

For the chicken:

1 cleaned tender stewing hen, weighing 4-5 lbs., cut into 8 pieces
1 1/2 tsps. salt
1/8 tsp. freshly ground black pepper
1 rib of celery
1 small piece of yellow onion
Water to cover
3-4 tbsps. butter

Wash chicken pieces and pat dry. Put in large stock pot with salt, pepper, celery, onion and water to cover. Bring to simmer. Cover and simmer slowly about 2 hours (or until chicken is tender). Skim from time to time to remove scum that forms. Taste to correct seasonings. Add noodles, cook 20 minutes (or until noodles are barely tender). Add butter to flavor noodles. Spoon noodles, chicken pieces and stock into large soup plates. Makes a very filling main course accompanied by tossed green salad. Serves 8.

Dionne Warwick's Meatloaf

1 1/2 lbs. lean ground beef
1 small minced onion
1 egg
Salt and freshly ground pepper to taste
Good pinch of MSG
1 can (small size) tomato paste
About 1/4 cup water

Mix all ingredients together forming soft meatloaf. Mold with hands and place on shallow baking dish lined with aluminum foil. Bake in preheated 300 degrees F. oven about 1 hour (or until meal is nice and brown). Serve with baked potatoes and wedges of boiled cabbage well-seasoned with butter, salt and pepper.

Thoughts: Dionne's meatloaf is simple, delicious in flavor and not fattening. It can be extended by the use of 1/3 cup seasoned Italian bread crumbs with a dash of Worcestershire sauce for added flavor. Make a gravy from tomato paste and water to form nice coating; pour over loaf (use a little water or milk to soften ingredients during mixing). Serves 3-4.