Recipes by Rod Steiger: Baked Chicken Grand Marnier; Pumpkin Pie

Rod Steiger's Baked Chicken Grand Marnier

2 whole chicken breasts
About 1 tbsp. vegetable oil
1 tsp. salt
1/4 tsp. paprika (or white pepper to taste)
1 cup minced white onion
1/2 tsp. finely grated orange rind
1/4 cup evaporated milk
1 tbsp. fresh lemon juice
1 tbsp. frozen orange juice concentrate
1 egg yolk
2 tbsps. Grand Marnier (or Cointreau)

Cut chicken breasts in halves. Spray vegetable oil lightly on Teflon-coated skillet. Brown chicken breasts quickly on both sides; lift off skillet. Lightly grease bottom of ovenproof casserole and cover with half the
minced onions; top with chicken breasts. Season breasts with salt and paprika (or white pepper). Top with remaining onions. Cover and cook in preheated 350 degrees F. oven 40 minutes. Combine orange rind,
milk, lemon juice, orange juice concentrate, beaten egg yolk and Grand Marnier (or Cointreau). Spread over chicken. Cook uncovered 15 minutes longer (or run under broiler with flame set low to brown and crispen). Serve with crisp green salad with diet roquefort dressing. Serve with a good bottle of Beaujolais. Each serving has about 200 calories. Serves 4.

Rod Steiger's Pumpkin Pie

One 9-inch unbaked pie shell
1 1/2 cups cooked or canned pumpkin
1 tbsp. molasses
1/2 cup light brown sugar
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. ginger
1 tsp. finely grated orange (or lemon) rind
1 pinch of salt
2 eggs, slightly beaten
1 cup half-and-half (or evaporated milk)

Prepare pastry from scratch, according to favorite recipe (or use prepared or frozen pie shell); line 9-inch pie pan, leaving fluted edge for crust. Combine all ingredients for filling and pour into shell. Bake in preheated 425 degrees F. oven 45 mins (or until silver knife inserted in center of filling comes out clean). Chill before serving. Serve alone (best for dieters) or with slightly sweetened whipped cream dusted lightly with ginger. Serves 6.

Recipes by Ruth Carter Stapleton: Brunswick Stew; Taco Salad

Ruth Carter Stapleton's Brunswick Stew

10 lbs. pork, boiled and ground
7 lbs. chicken, boiled and ground
4 large cans tomatoes
3 cans kernel corn
2 bottles catsup
1 bottle Worcestershire sauce
1 cup sugar
1 cup vinegar
1 4-oz. jar prepared mustard
2 tbsps. Tabasco sauce
2 tbsps. black pepper
2 tbsps. salt
Juice of 6 lemons

Combine cooked, ground pork and chicken in large stock pot with remaining ingredients. Cook about 4 hours over low heat, stirring.

Serve at once or cool and pack in 1-pound plastic freezer containers and freeze. Thaw and reheat to serve. Delicious! Makes about 25 lbs., or enough for most den-gatherings.

Ruth Carter Stapleton's Taco Salad

3 lbs. lean ground beef
2 onions, peeled and chopped
2 tbsps. salad oil
Salt, pepper to taste
3 pkgs. (1 1/4 oz. each) taco mix
3 cans (8 oz. each) tomato sauce
Few drops of Tabasco sauce to taste
3 heads iceberg lettuce, torn into bite-size pieces or equivalent amount of mixed greens: Boston, romaine and iceberg lettuce
3 or 4 ripe tomatoes, chopped
2 cups grated cheddar cheese
2 cans (3 1/4 ozs. each) ripe sliced olives
6 cups crushed tortilla chips
2 bell peppers, chopped
2 California avocados, sliced

Brown beef and onions in salad oil until meat is crumbly; drain and discard excess fat. Add salt and pepper to taste. taco mix, tomato sauce and Tabasco sauce to taste.

Simmer uncovered 15 to 20 minutes; stir occasionally. In a large salad bowl, toss lettuce, tomatoes, cheese, olives, chips and peppers.

Add hot beef-taco sauce; toss again. Place avocado slices atop salad. Serves 12.

Thoughts: Makes a delicious main course with hot bread and dry red wine. Serve warm or room temperature. If left in refrigerator, cover and sprinkle a few drops of lemon juice on avocado to prevent discoloration or cut avocado on top of salad just before serving.

Recipes by Maureen Stapleton: Quick Spaghetti Fix-Up; Saltimbocca

Maureen Stapleton's Quick Spaghetti Fix-Up

1 tbsp. butter
2 tbsps. onion
2 tbsps. chopped green pepper
1 lb. lean ground round
1/2 tsp. basil
1/4 tsp. oregano
1 tsp. Worcestershire sauce
1 small clove garlic, pressed
Salt and pepper to taste
1/2 cup bottled marinara sauce
1 lb. 3 1/2-oz. can spaghetti
Grated Romano (or Parmesan) cheese

1. Melt butter in skillet. Saute onion and green pepper until limp. Add meat, cook over low heat stirring until meat starts to brown. Pour off and discard grease.

2. Add basil, oregano, Worcestershire, garlic, salt and pepper to taste. Mix well; add marinara sauce. Cook gently until sauce has thickened and reduced by one-third. Add spaghetti and cook until hot. Correct seasonings. Serve with grated Romano (or Parmesan) cheese with garlic bread and tossed green salad. Makes 2-3 servings.

Maureen Stapleton's Saltimbocca

1 1/2 lbs. veal scallops
Salt and freshly ground black pepper to taste
1 tsp. sage
1/2 lb. thinly sliced prosciutto (or boiled) ham
Toothpicks
2 tbsps. olive oil
1 tbsp. butter
About 1/2 cup Marsala wine

1. Flatten veal by pounding, cut into 5-inch rectangles. Season each side with salt and pepper, sprinkle with sage. Top with a slice of prosciutto (or boiled) ham; fasten with a toothpick.

2. Heat olive oil in large skillet. Brown meat, veal side down. Turn to brown reverse side. Remove saltimbocca to heated serving platter. Pour off excess fat. Add butter to skillet, pour in wine. Cook over low heat until most of the wine evaporates. Spoon sauce over meat with rice. Serves 6-8.

Recipes by Jean Stapleton: Chili; Lobster Quiche

Jean Stapleton's Chili

1 pound fresh mushrooms or 2 cans (6 to 8 ozs. each) sliced mushrooms
6 tbsps. butter (or margarine)
1/4 cup instant minced onion
1/4 tsp. instant minced garlic
1/4 cup water
2 lbs. lean ground beef
1 can (2 1bs. 12 ozs.) tomatoes, broken up
1 can (1 1b. 4 ozs.) red kidney beans, drained
1 tbsp. chili powder
2 tsps. salt
1 tsp. ground cumin
2 cups cooked spaghetti, cut up

Clean and slice fresh mushrooms (or drain canned mushrooms). In a large skillet melt 3 tbsps. of the butter. Add mushrooms and saute 5 minutes. Set aside. Rehydrate onion and garlic in water for 10 minutes. In same skillet melt remaining 3 tbsps. butter. Add onion and garlic; saute for 2 minutes. Add ground beef one third at a time; cook and stir until brown, about 5 minutes. Add tomatoes, kidney beans, chili powder, salt and cumin; stir well. Bring to boiling point. Reduce heat, cover and simmer for 20 minutes. Add reserved mushrooms and spaghetti. Cover and simmer for a few minutes longer. Serve with corn chips and shredded cheddar cheese if desired. Serves 8.

Jean Stapleton's Lobster Quiche

1 package prepared pie crust mix
6 frozen South African rock lobster tails (each weighing 2 ounces)
Boiling salted water
1 cup (4 ounce) grated Swiss or Gruyere cheese
1 tablespoon minced white onion
1 tablespoon butter
4 eggs, well-beaten
2 cups half-and-half or light cream
1 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon ground nutmeg

Prepare pie crust according to package directions. Roll out on lightly floured board. Make large enough to line bottom and sides of an ungreased 9-inch pie pan. Press pastry lightly against pan sides, allowing about 1/2-inch overhand. Flute edge. Prick with fork. Partially bake in preheated 400 degrees F. oven about 8 minutes.

Drop frozen rock lobster tails into boiling, salted water. When water boils again, boil for 2 minutes. Drain in colander; drench immediately with cold water. Remove underside membrane with scissors or poultry shears and pull out meat in one piece. Slice meat crosswise. Reserve 6 halves sliced lengthwise for garnish. Place remaining meat in bottom of partially baked pie shell. Sprinkle cheese over meat.

Sauté onion in butter until golden; reserve.

Beat together eggs, half-and-half, salt, white pepper, nutmeg and cooked onion. Pour over lobster and cheese in pie shell. Bake in preheated 350 degree F oven for 40 to 45 minutes, or until a knife inserted in center comes out clean. Garnish with rock-lobster slices to form a star design. Serve warm or at room temperature.

Recipes by Barbara Stanwyck: Chicken Hash Somborn; Steak Tartare

Barbara Stanwyck's Chicken Hash Somborn

Eight ounces of diced breast of chicken, covered with four ounces whipping cream, two egg yolks, and seasoning. Serve in casserole, add salt and pepper to taste.

Barbara Stanwyck's Steak Tartare

1/2 to 3/4 pound filet mignon
2 tablespoons chopped green pepper
2 tablespoons chopped scallions (white part only)
1/4 teaspoon coarse salt
A few gratings coarsely ground pepper to taste
Egg yolk

Scrape the meat with sharp knife (or put through fine meat grinder). Add green pepper, scallions, salt and pepper.

Shape meat, according to platter, into round or oval 1-inch thick steak. Smooth the surface with a spoon and with the hands. Score the top crosswise and make an indentation in center of the meat.

Break egg carefully, discarding the white. Place the yolk in center of the steak, encircle it with an onion ring. Serve with thick slices of pumpernickel bread lightly spread with sweet butter. Serve as supper or luncheon dish. Serves one.

Thoughts: For a more complete repast, mix the tartar tableside. Place the steak in center of a platter, surround with little mounds of chopped scallions, green pepper, pickled beets, mustard or salted gherkins, and garnish with capers, anchovies or shredded horseradish root. Or prepare the beef as a sandwich by spreading the seasoned beef on a slice of dark rye. Garnish with caviar, shrimp or smoked salmon and sieved cooked egg yolk. Serve with good imported beer or ale or chilled aquavit.

Recipes by Robert Stack: Barbecued Steak with Marinade; Roast Leg of Lamb with Mustard Coating

Robert Stack's Barbecued Steak with Marinade

1 cup thinly sliced onion
3/4 cup thinly sliced carrot
1 tsp. finely chopped garlic
2 bay leaves, crumbled
2 tbsps. finely chopped parsley
1 tsp. thyme, crumbled
3 lbs. filet of steak, cut at least 2 inches thick
3 cups dry white wine
1/2 cup olive (or vegetable) oil
1 cup vinegar
1 tbsp. salt
1 tsp. freshly ground black pepper

1. Combine all ingredients except salt, pepper and steak. Mix well. Rub salt and pepper into both sides of the steak.

2. Place meat in a shallow glass dish. Pour marinade over beef until it is well moistened on all sides. The oil floating on the surface prevents the meat from discoloring and helps the marinade retain its flavor.

3. Cover and marinate at least 6 hours at room temperature (or 12-24 hours in the refrigerator), turning over every few hours.

(Recipe is from 1970. Marinating at room temperature is no longer recommended because of danger of bacterial contamination. Marinate in refrigerator only.)

4. When ready to cook, wipe the meat with a cloth. Preserve marinade for basting.

(Reusing marinade: Never reuse marinade used on raw meat or poultry unless you boil it first to destroy any harmful bacteria. If you plan to use some of the marinade as sauce for the cooked food, your best bet is to reserve a portion of the marinade before putting raw meat and poultry in it.)

Cook meat in Chinese oven using aromatic chips (orange or hickory) according to manufacturer's directions, (or on outdoor barbecue or place on broiler pan 3-4 inches from heat cooking 8-10 minutes on each side for rare steak, slightly longer for better done). Baste several times with marinade. (See above about danger of reusing marinade.) Serves 8-10.

Thoughts: To roast duck, buy a 5-pound Long Island duckling (or use wild mallard). Clean duck. Season cavity generously with salt, pepper and fill with 3 or 4 diced green apples. Close cavity with skewers or lacing. Marinate according to directions given above substituting red for white wine. To oven-roast, tie wings and legs in place; place breast-side up on rack in roasting pan. Cook in preheated 300 degrees F. oven allowing 25 minutes to the pound or until duck tests done (when leg bone moves easily in the socket). Baste duck frequently with marinade during cooking. Remove to heated platter, allow bird to firm up before carving. Remove cooked apples and discard.

Robert Stack's Roast Leg of Lamb with Mustard Coating

5-6 pound leg of lamb (bone-in)
1 clove garlic
Freshly ground black pepper
1/2 cup Dijon prepared mustard
2 tbsps. soy sauce
1 tsp. ground rosemary (or thyme)
1/4 tsp. ground ginger
2 tbsps. olive (or vegetable oil)

1. Wipe leg of lamb with damp cloth. Using a sharp knife, insert slivers of garlic into the roast at several points. Prepare sauce adding mustard to mixing bowl with soy sauce, rosemary (or thyme) and ginger. Add olive (or vegetable) oil by droplets blending until smooth and thick in appearance.

2. Spread sauce evenly over roast; let stand several hours (in refrigerator per modern instruction), basting several times.

To oven-roast: Cook in preheated 300 degrees F. oven allowing 30 minutes per pound or eliminate guesswork by using a thermometer. Insert thermometer into thickest part of the roast being certain it does not rest on bone or fat. Cook until temperature is 140 degrees to 150 degrees F. for rare; 170 degrees for medium; 180 degrees to 182 degrees for well done.

To cook on rotisserie: Have butcher bone, roll and tie roast. Run spit through center of roast. Spread with mustard coating as directed. Arrange spitted lamb on rotisserie above glowing coals, turning often and basting frequently. If using an electric rotisserie, cook according to manufacturer's directions. Start motor revolving, allowing 25-30 minutes per pound. Brush often with coating sauce if unit is not self-basting. Use short meat thermometer designed for rotisserie use, if desired.

3. When lamb is cooked, remove roast from oven (or rotisserie) to heated platter. Allow roast to sit a few minutes to firm up before carving. Garnish with cinnamon apple rings, orange shells filled with cranberry sauce, whole spiced fruit (pears, peaches or apricots), orange slices topped with guava jelly, peach halves filled with chutney or minted fruit (pineapple or apple rings simmered in a mint sugar syrup). Serves 8-10.

Dusty Springfield's Banana Pudding

Dusty Springfield's Banana Pudding

1/2 cup flour
1 cup sugar
3 1/2 cups whole milk
2 egg yolks
1 tablespoon vanilla extract
1 box vanilla wafer cookies
6 or 7 bananas
2 1/2 cups heavy cream

Mix the flour, sugar and milk in a medium-size saucepan. Stir over low heat until the mixture thickens, then add the egg yolks. Cook for a minute more and then remove from heat. Add the vanilla extract and place a cover over the saucepan. Line a 2-quart dish with the cookies, add a layer of bananas and pour enough of the mixture from the saucepan to completely cover the bottom of the dish. Start again with the cookies, bananas, and mixture until all are used. Beat the heavy cream until thick. Pour over the top of the pudding. Refrigerate until ready to serve. Serves 8 or more.