December 05, 2015

Recipes of Old or Dead Famous People II

I asked a friend's seven-year-old daughter to come up with a title for my recipe posts. She said, "You like dead famous people a lot. Can you use that in the title?" I replied, "They're not all dead. Some are just old." She said, "Old or dead famous people. Use that." So that's what I did:

Here's a collection of recipes from celebrities who were also handy in the kitchen. (List of recipes is in alphabetical order by celebrity last name.)

(This is a work in progress and I need your help. Please leave a comment to add recipes.)

Pier Angeli's Lasagne Gemelle

One 5 1/2 to 6 pound stewing chicken, jointed
2 cups fresh mushrooms, sliced or two 3-ounce cans chopped mushrooms
1 (No. 2 1/2) can tomato puree (3 1/2 cups or 27-29 ounce can)
2 (No. 2 1/2) cans solid pack tomatoes (7 cups or two 27-29 ounce cans)
1 (6-ounce) can tomato paste
1 tbsp. salt
1/2 tsp. pepper
1-2 cloves garlic (if desired)
1 tsp. oregano

Put chicken in a pot with the other ingredients and simmer until meat separates from bone. (If canned mushrooms are used, include their juice.) Lift out chicken. Discard skin and bones. Break chicken into bite-sized pieces. Cool sauce, which should have consistency of good gravy, and skim off excess fat. Add chicken.

6 hard cooked eggs, finely chopped
1 pound Mozzarella cheese, sliced thin
12 thin slices Prosciutto ham
1/4 pound grated Parmesan cheese

Cook a one pound package of lasagne according to instructions on package. Drain, rinse in large pan of cold water, lay on wax paper. Oil a rectangular (9x16x3) baking dish. Put a thin layer of sauce on the bottom, then layers of lasagne, ham, sauce, lasagne, cheese and eggs, sauce, lasagne, in that order until dish is full. Top layer should be lasagne. Spread with more sauce and sprinkle generously with cheese. Bake about 3/4 hour at 350 degrees F. Cut in squares and top with hot sauce and more cheese. Freeze leftovers. Serves 8.

Lucille Ball's Chicken Saute

4 pound whole chicken, cut up
1/8 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
1/4 cup olive oil
1 tablespoon parsley, minced
1 cup sliced mushrooms
1 yellow onion, chopped
1 can (15 ounce) artichoke hearts, drained
1 clove garlic, smashed
1/4 cup white wine

Dust chicken pieces with mixture of flour, salt, pepper, and paprika.

Heat olive oil; fry chicken until golden. Cover skillet, reduce heat; cook until tender.

Remove chicken. Add to skillet, parsley, mushrooms, onions, artichoke hearts, and garlic. Cook until vegetables are tender. Add white wine.

Replace chicken in skillet. Cover; simmer 10 minutes.

Lucille Ball's Fresh Cranberry Sauce

1 lb. fresh cranberries
1 medium orange
2 cups sugar

Wash and remove stems from cranberries; dry well. Grind cranberries in food chopper set on medium setting. Quarter orange, remove seeds and grind peel and all with medium setting. Add the sugar. Mix all ingredients together well. Chill in refrigerator 3 hrs.

Barbara Bush's Zuni Stew

1 1/2 cups pinto beans (soaked overnight and drained)
1 bay leaf
1 teaspoon dried oregano
1 teaspoon salt
2 tablespoons corn or vegetable oil
2 yellow onions, chopped into 1/4-inch pieces
2 garlic cloves, finely chopped
2 tablespoons red chile powder (or more if you'd like)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 pound fresh tomatoes, peeled, deseeded and chopped
2 dried ancho chile peppers, deveined, seeded and cut into narrow strips
1 pound yellow or zucchini squash, cut into 1-inch pieces
4 ears corn (cut the kernels off)
8 ounces fresh green beans. cut into about 1-inch pieces
4 ounces Monterey Jack or Muenster cheese, grated
1/2 bunch cilantro, roughly chopped - reserve a few whole leaves for garnish

Place beans, bay leaf and oregano in a saucepan; cover with plenty of water and cook over medium heat for 1 1/2 to 2 hours.

Remove from heat when beans are soft, but not mushy. Add salt. Drain beans, but save the broth.

Heat oil in a large skillet; sauté onions over high heat for 1 to 2 minutes. Lower the heat, then add garlic, spices, and stir.

Add a little bean broth so the chile powder doesn't scorch. Cook until onions begin to soften, about 4 minutes.

Add tomatoes and cook for another 5 minutes. Stir in chiles and remaining vegetables, along with the cooked beans and enough of the broth to make a moist, thick stew.

Cook at a high simmer until vegetables are done, about 20 minutes.

Stir in cheese and chopped cilantro, and garnish with whole leaves of cilantro. Serve with cornbread or tortillas.

Johnny Cash's "Old Iron Pot" Family-Style Chili

5 pounds sirloin steak
3 packages McCormick, Lawry's, Schilling or any good chili seasoning mix
Mexene chili powder
Spice Island's chili con carne seasoning
2 tablespoons granulated sugar
Sage leaves
Chopped raw onions
Chopped chile peppers
3 or 4 cans red kidney beans
3 or 4 cans whole tomatoes
1 can tomato paste
Garlic and onion powder
Salt to taste

Chop steak and cook until medium with a little shortening. Add packages of chili seasoning mix and cook 5 minutes. Add chili powder, chili con carne seasoning, cumin, sugar, thyme, sage leaves, onions, chile peppers, beans, and tomatoes. Taste. If too hot for children or ladies, add 1 or 2 cans of tomatoes. Add tomato paste. If it gets too thick, add water. Simmer over low heat for 20 minutes. Serve with soda crackers or oyster crackers. Yields 36 servings.

Dick Cavett's Bread Pot Fondue

1 round firm loaf French bread
2 cups shredded sharp cheese
6 ounces cream cheese, softened
1 1/2 cups dairy sour cream
1 cup diced, cooked ham
1/2 cup chopped green onions
1 (3 ounce) can whole mild or hot green chiles, drained and chopped
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted

Heat oven to 350 degrees F.

Coat inside bread with garlic butter. Slice off top of bread and reserve top. Hollow out inside with paring knife, leaving 1/2-inch shell. Cut removed bread into 1-inch cubes. You should have about 5 cups. Reserve for toasting.

Combine Cheddar cheese, cream cheese and sour cream in bowl. Stir in ham, green onions, chilies and Worcestershire sauce. Spoon cheese filling into bread shell and replace top of bread. Tightly wrap loaf with several layers of heavy duty aluminum foil, set on cookie sheet. Bake 1 hour and 10 minutes or until cheese is melted and heated through.

Meanwhile, stir together bread cubes, oil and melted butter in a bowl. Arrange on cookie sheet. Bake, turning occasionally, for 10 to 15 minutes or until brown. Remove and save for the fondue.

When bread is done, remove from oven and unwrap. Transfer to platter. Remove top of bread and stir filling before serving. Use toasted bread cubes or assorted vegetables or chips as dippers for the fondue.

Dick Clark's Artichoke Dip

1 tablespoon olive oil
1 teaspoon marjoram
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
1 package (8 ounce) cream cheese (softened)
1 pint sour cream
1/2 cup shredded Parmesan cheese
1 package (9 ounce) frozen spinach (thawed, rinsed and squeezed dry)
1 can (15 ounce) artichokes hearts

In a small cast iron skillet, heat the oil. Add the marjoram, black pepper and red pepper. Heat these until their oils are released, take care not to burn.

In a medium size bowl, cream together the cream cheese and sour cream. Add the Parmesan cheese and mix well.

Stir in the oil/spice mixture. Gently fold in the spinach and then the artichoke hearts.

Dick Clark's Meatloaf Meal

1 1/4 pounds ground chuck
1 cup fresh onion, finely diced
3/4 cup fresh celery, finely diced
1 tablespoon fresh garlic, finely diced
1 tablespoon Worcestershire sauce
3 eggs
2 1/4 teaspoons salt
1/3 teaspoon freshly ground black pepper
1/2 cup stale sourdough bread cubes
3/4 cup milk
3 slices bacon

Southern Glaze:
2 tablespoons brown sugar
3/4 cup ketchup
1 teaspoon dry mustard
1 tablespoon apple cider vinegar

Sautéed Vegetables:
1 tablespoon butter
1/2 cup carrots, finely diced
1 cup onion, finely diced
1/2 cup celery, finely diced

Rosemary Gravy:
1 package brown gravy mix
1 teaspoon fresh minced garlic
2 teaspoons fresh minced rosemary

Fried Shaved Onions:
1 large onion, sliced paper thin
1/4 cup flour
1/2 teaspoon seasoned salt

Other ingredients:
8 cups mashed potatoes (your favorite recipe)

Heat oven to 400 degrees F.

Place the ground chuck with the onions, celery, garlic, Worcestershire sauce, eggs and salt and pepper in a large bowl. Gently mix.

In a separate bowl, soak the bread cubes in milk until soft. Add cubes to the ground chuck mixture and again gently mix.

Line a large loaf pan with plastic wrap. Place meatloaf mixture in pan. Unmold onto a large baking tray. Remove plastic wrap. Drape the bacon slices over the top of the meatloaf. Bake for 30 minutes at 400 degrees F. Reduce heat to 350 degrees F. and continue to bake for 40 minutes.

Southern Glaze:
Combine all the ingredients. Brush the top and sides of the meatloaf with the mixture and bake an additional 5 minutes to set glaze. Remove from the oven and allow to set for 10 minutes before slicing.

Sautéed Vegetables:
In a heated sauté pan, add the butter and diced vegetables and lightly sauté. Keep warm until assembling dish.

Rosemary Gravy:
Prepare the brown gravy mix according to package directions. Add garlic and rosemary. Simmer to combine flavors.

Fried Shaved Onions:
Toss onion shavings in a mixture of flour and seasoned salt. Deep fry until golden brown.

To serve, place 2 cups mashed potatoes in the center of each plate. Arrange the meatloaf on top of the mashed potatoes. Ladle the Rosemary Gravy over the slices of meatloaf. Top with the Sautéed Vegetables and the Fried Shaved Onions. Yield: 4 servings.

Tony Curtis' Toltott Kaposzta (Stuffed Cabbage)

1 pound ground meat
1 onion, chopped
2 cloves garlic, chopped
1 cup rice
1 1/2 tsps. salt
1/4 tsp. pepper
1 head cabbage
2 tbsps. chicken fat
1 large onion, cut in rings
3/4 can (large) tomato juice
1 cup sauerkraut and juice
1 glass water

Cut out core of cabbage and place cabbage in pot of boiling water. Turn off heat and let stand 10 to 15 minutes to soften leaves. Remove cabbage from water and drain. Put meat in a bowl with next five ingredients and mix thoroughly. Separate cabbage leaves carefully, keeping them whole. Put a leaf on a large plate and shave off rib to thickness of leaf. Put a spoonful of meat mixture on leaf near base and roll up very loosely to permit swelling of rice. In a large pot, fry onions in chicken fat until golden brown. Add tomato juice and sauerkraut and juice. Arrange stuffed cabbage leaves in pot. Pour in water. Cover and simmer over low heat 1 1/2 to 2 hours or until rice is soft. (Makes 18 stuffings—serves 6)

Dale Earnhardt's Fish and Vegetable Rolls

12 asparagus spears
2 carrots, peeled and cut into thin strips
1/4 cup mayonnaise
2 tablespoons seasoned dry bread crumbs
2 tablespoons country-style Dijon mustard
1 tablespoons chopped fresh dill or 1 teaspoon dried
1 teaspoon Tabasco pepper sauce
4 flounder or sole fillets

In a 12-inch skillet over high heat, combine asparagus, carrots, and enough water to cover vegetables; bring to a boil. Reduce heat to low and simmer 2 to 3 minutes or until vegetables are crisp-tender; drain.

Heat oven to 450 degrees F.

In a small bowl, combine mayonnaise, bread crumbs, mustard, dill and Tabasco sauce. Spread half of mixture on top sides of fish fillets. Top each fillet with one-fourth of cooked asparagus and carrots. Roll fish around vegetables and place seam side down in a greased 12 x 8 x 2-inch baking dish. Spread remaining mustard mixture on tops of fish rolls. Bake 12 to 15 minutes or until fish flakes easily when tested with a fork. Makes 4 servings.

Dale Evans' Salad

1 clove garlic
1 rounded teaspoon salt
1/2 teaspoon sugar
1 lemon, cut in half
Leaf oregano
1 medium head romaine lettuce
1 small bunch green onions or scallions, chopped
Extra-virgin cold-pressed olive oil

Using a garlic press, squeeze garlic into the bottom of a wooden bowl. Cover it with salt and sugar. Squeeze juice from lemon into the bowl. Cover with the oregano. Let this stand for 30 minutes to 1 hour.

Tear up (do not cut) lettuce into bite-size pieces and drop them on top of ingredients in the bowl. Sprinkle green onions over lettuce. Drizzle olive oil over lettuce, starting in center of bowl and working outward in circles. Toss ingredients from bottom up. Makes 4 servings.

Henry Fonda's Swedish Meatballs

1/2 cup bread crumbs
1/2 cup milk or cream
1/2 cup yellow onion minced
3 tablespoons sweet butter
1 pound lean ground beef
1 pound ground veal
1 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon cinnamon or allspice (optional)
2 eggs, lightly beaten

Soak bread crumbs in milk until milk is absorbed. Mix with a fork to form smooth mixture.

Sauté onion slowly in 1 tablespoon butter until golden; remove onion to mixing bowl. Add beef, veal, salt, pepper, cinnamon, and beaten eggs. Mix well with fingers. Cover; refrigerate several hours.

Form meat into 2-inch balls with fingers.

Heat oven to 350 degrees F.

Heat remaining butter in skillet until it sizzles. Brown meatballs quickly over medium heat on all sides by shaking skillet. Transfer meatballs to ovenproof baking dish. Add a few tablespoons of milk to skillet; deglaze skillet stirring over medium heat; pour over meatballs. Bake about 15 minutes, or until meatballs are heated through.

Serve with mashed potatoes and sauce made from juices in the bottom of the casserole. (Blend with a little heavy cream over direct flame until slightly reduced to the consistency of thin sauce. Taste to correct seasonings.) Serves 4.

Eva Gabor's Hungarian Goulash

2 tablespoons lard
2 yellow onions, chopped
2 pounds beef round, cut into 1/2-inch cubes
1 pound beef heart, trimmed and cut into 1/2-inch cubes
1 teaspoon caraway seeds, ground
1/2 teaspoon salt
2 garlic cloves, minced
3 tablespoons sweet Hungarian paprika
1 1/2 quarts beef broth
2 green bell peppers, cored and sliced into strips
4 medium potatoes, peeled and diced into 1-inch cubes
1 tomato
Salt, pepper, and paprika to taste

2 large eggs
10 tablespoons all-purpose flour
Pinch of salt

Heat the lard in a heavy covered casserole and cook the onions over medium heat until they sweat, wilt and start to turn translucent, about 6-8 minutes.

Add the two meats, turn the heat up to medium high and cook, stirring every 30 seconds, to brown the meat on all sides, about 10 minutes.

Use a mortar and pestle to grind the caraway seeds and 1/2 t. salt together so that the seeds are powdered. Grind in the minced garlic to make a crumbly paste. Stir this into the browned meat. Stir the paprika into the meat.

Add the beef broth and bring to a simmer. Cover and simmer for 1 hour. After 1 hour, taste the broth in the goulash. Add salt and pepper, and more paprika to taste. Add the sliced bell peppers and potato cubes.

Cut the tomato in half around the middle. Scoop out the seeds with your finger. Use the large wholes on a box grater to grate the pulp into the pot, pressing down the tomato with the heel of your hand until all that is left is the skin denuded of all pulp. Discard the skin.

Make sure there is enough liquid to cover the vegetables; if not add more broth. Simmer for 30 minutes. Check after 15 minutes to see if the goulash is too watery; if so, leave the lid off to reduce the liquid. If not, keep covered.

While the potatoes and peppers are simmering, use a fork to whisk the two eggs with a pinch of salt in a small mixing bowl. One tablespoon at a time whisk in the flour. Keep stirring as you incorporate the flour 1 tablespoon at a time. Keep adding flour until you have a yellow dough that is very stretchy and elastic so that when you pull out the fork you get a nice long strand stretching out. You might not need all 10 T. flour, or you may need more. Towards the end, add by 1/2 T. so that the dough doesn't get too stiff.

When the potatoes and peppers are done, use a metal spatula to pull strings of dough out of the bowl and let them drop into the simmering goulash. They will make little yellow squiggles of spaetzlë-style dumplings.

When all the dough has been dropped into the simmering goulash use a wooden spoon to push them into the liquid so that they are slightly submerged.

They are done when they float back to the surface, 2-3 minutes.

Jolie Gabor's Chicken Paprika

2 yellow onions, chopped
4 tablespoons butter
1 tablespoon Hungarian sweet paprika
4 pound whole chicken, cut up
1 garlic clove, crushed
1 cup chicken stock
1 can (15-ounce) diced tomatoes
1 cup sour cream
salt and pepper to taste

Melt butter in skillet. Cook onions. Add paprika and chicken, cook 10 minutes. Don't burn. Season with salt and pepper to taste.

Add garlic, stock and tomatoes; simmer 90 minutes covered, until tender.

Remove the chicken then blend in sour cream.

Add chicken back and cook 5 more minutes. Don't boil.

Serve over egg noodles.

Jolie Gabor's Hungarian Stuffed Green Peppers

6 medium green bell peppers
1 pound ground round
1/2 teaspoon baking powder
2 slices bread, cubed and softened in 2 tablespoons white wine
1 large egg
1 tablespoon ketchup
1/2 cup cooked rice
1 cup stewed tomatoes
1 cup tomato puree
1/4 cup sherry wine
1/2 cup water
2 tablespoons lemon juice
1 tablespoon brown sugar
6 gingersnap cookies, softened in 2 tablespoons boiling water

Wash and dry firm green peppers; cut off stems and removed seeds and pulp with a sharp knife.

Parboil peppers in boiling water for 5 minutes. Remove them from water and drain well. Sponge them dry.

Place ground round in a mixing bowl; add baking powder, softened bread, egg, catsup and cooked rice. Toss with a fork until completely blended.

Stuff peppers with meat mixture, rounding the mixture at the top.

Heat stewed tomatoes, puree, sherry wine, water, lemon juice, and brown sugar.

Place stuffed peppers in an upright position into the hot tomato sauce.

Cover, cook gently for an hour.

Stir softened gingersnaps into the sauce.

Spoon sauce over each pepper and serve very hot.

Zsa Zsa Gabor's Dracula Goulash (Szekely Gulas)

2 red onions, sliced
Olive oil or butter
3 lbs. stewing pork
3 lbs. stewing beef
Salt and pepper to taste
Hungarian red paprika
Handful of caraway seeds
Bottle of red wine
4 pounds pre-washed sauerkraut
2 smoked Hungarian (or Polish) sausages
2 cups sour cream
Fresh parsley

Get a big stewing pot.

Finely chop the red onion and saute with olive oil or butter until translucent. Add the pork and beef. Season with salt, pepper and three tablespoons of paprika (you must use Hungarian paprika or don't bother making this dish).

Turn the meat mixture and cook for 10 minutes. Add more paprika and 1/2 small container of caraway seeds. Pour in a bottle of red wine. Cook out the alcohol.

Wash and drain four pounds of good quality sauerkraut in a colander. Add to the meat mixture, cover and stew for about 2 hours.

Cut sausages into half inch pieces and add to mixture and bring up to heat. Add enough paprika to make the stew red. Cover and cook for 15 minutes.

Add a cup of sour cream. Stir in and adjust seasonings.

Serve in bowls garnished with sour cream and a little chopped parsley. Serves 10 hungry Americans or 8 dieting Hungarians.

James Galway's Colcannon

2 pounds white potatoes, peeled and cut into 1 1/2-inch pieces
2 bunches scallions (white parts only)
1 small green cabbage, cored and cut into 1-inch chunks
1/2 cup heated milk or half-and-half
1/4 to 1/2 cup butter, softened
Salt and pepper, to taste

In a saucepan, combine the potatoes with cold water to cover. Top with the scallions and cabbage. Simmer, covered until potatoes are tender; drain well.

Return the potato mixture to the saucepan. Cook over low heat, mashing with a potato masher until coarse. Add the milk and butter and mix well. Season with salt and pepper. Makes 6 to 8 servings.

Judy Garland's 5 Minute French Dressing

1/2 cup olive oil
4 tablespoons vinegar
1 teaspoon salt
1 teaspoon paprika
1/2 clove garlic, minced
1 teaspoon granulated sugar

Mix all ingredients together.

Judy Garland's Raw Spinach Salad

Clean spinach thoroughly and chop into fine pieces. Cook bacon until very crisp, cut in small pieces, and add to spinach. Mix with French dressing into which has been added a dash of chili sauce. Serve very cold with crisp rye bread toast.

Judy Garland's Savory Pancakes

Four ounces plain flour
1 egg
12 tablespoons milk
pinch salt
1 finely chopped onion
mixed herbs

Sift flour and salt into a large, cool basin; make a well in the center and break in the egg; gently stir the flour into the egg, then gradually the milk, and when half the milk has been added ail the flour should be moistened; it should then be beaten thoroughly to remove any lumps; add the rest of the milk, mixing in evenly; strain and stand for one hour; then add onion, parsley, herbs and pepper; melt a little butter in a small frying pan; pour in enough batter to cover the bottom of the pan thinly; fry until a golden brown on both sides; toss or turn with a knife; roll up and serve very hot, garnished with parsley.

Rock Hudson/Elizabeth Taylor Chocolate Martini

1 ounce (2 T.) Kahlua
2 ounces (4 T. or 1/4 cup) vodka
1 ounce (2 T.) Hershey's chocolate syrup
1 cup ice

Put all ingredients in a shaker. Shake thoroughly. Strain into a martini glass.

Deborah Kerr's English Steak and Kidney Pie

2 small beef kidneys (or 4 veal)
3/4 pound round steak
1/2 cup flour
1 1/2 tsp. salt
1/4 tsp. pepper
2 tbsps. drippings
1 cup chopped onion
bay leaf, parsley, celery tops
1/2 cup sliced mushrooms
1/2 cup carrots, sliced
3 tbsps. flour
1/2 cup cold water
1 recipe pie dough

Remove skin and coarse parts from kidneys, wash in salted water and cut in one-inch cubes. Combine flour, salt and pepper in a flat dish and dredge kidneys in this. Sprinkle both surfaces of round steak lightly with some of remaining flour and pound with meat mallet or back of heavy knife. Cut steak in one-inch squares. Heat drippings in heavy skillet and brown steak in it. Add and brown onion, then kidneys. Cover meat with water and add bay leaf, parsley, and celery tops. (Dry parsley and celery tops may be used.) Cover tightly and simmer about an hour. Lift meat out and put in a deep baking dish with mushrooms and carrots. Thicken liquid in skillet with 3 tablespoons flour blended with 1/2 cup cold water. Check for seasoning and pour over vegetables. Make pastry crust with pie dough, sealing to edge of dish with cold water and cutting steam perforations. Bake at 400 degrees F. 30 to 35 minutes or until brown. Serves 6.

Deborah Kerr's Special Potatoes

Boil potatoes in the usual way, then mash them to a fluffy consistency with butter and cream. Add a finely mashed banana and season with nutmeg. Turn the potatoes into a greased casserole and place in a slow oven until the mixture is completely heated through. It's a wonderful accompaniment to roast beef.

Deborah Kerr's Summer Squash

Put layers of sliced onion and summer squash into a greased casserole, then season with salt and butter. Bake in a moderate oven for half an hour. Then add a 1/2 cup of cream and continue to bake until tender. This is particularly delicious served with cold sliced beef or pork.

Liza Minnelli's Gazpacho

3 medium (1 lb.) tomatoes, peeled and diced
1 cucumber, peeled and sliced
1 cup water
1/4 cup mixed vegetable flakes
1 tablespoon onion powder
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/4 cup olive oil
2 tablespoons wine vinegar
4 tablespoons croutons
4 tablespoons diced tomato
4 tablespoons diced cucumber
4 tablespoons salad onion flakes

1. In jar of electric blender combine tomatoes, cucumber, water, vegetable flakes, onion and garlic powders, salt and red pepper; blend well. Stir in oil and vinegar. Chill well.

2. Serve in bowls, adding a tablespoon each of croutons, tomato, cucumber and salad onion flakes. Makes 4 servings.

Jack Nicklaus' Guacamole Dip

2 avocados, peeled and stoned
1 medium onion, chopped
2 green chiles, seeded and chopped
1 tablespoon lemon juice
1 teaspoon salt
Freshly ground black pepper to taste
4 to 8 tablespoons mayonnaise, to taste
2 medium tomatoes, skinned and finely chopped
Tortilla chips, to serve

Place the avocados, onion, chiles, lemon juice, salt and pepper in a food processor or blender and process until creamy. Add the mayonnaise and process briefly, then turn the mixture into a bowl and stir in the chopped tomatoes. Cover and chill. Serve with tortilla chips.

Jack Nicklaus' Hot Chicken Salad Casserole

3 cups cooked chicken, chopped
1 cup almonds, slivered
1 (8 ounce) can sliced water chestnuts, drained
1 (4 ounce) can sliced pimentos, drained
2 cups celery, chopped
1 (10.75 ounce) can cream of chicken soup
1 cup Cheddar cheese, shredded
1 1/2 cups mayonnaise
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper
1 (3 ounce) can French's Original Crispy Fried Onions

Combine chicken, almonds, water chestnuts, pimentos, celery, soup, cheese, mayonnaise, lemon juice, salt and pepper in a large bowl; mix well. Spoon into a 9 x 13-inch baking dish. Bake at 325 degrees F for 35 minutes. Sprinkle with onions and bake 10 minutes longer. Let stand 10 minutes. Cut into squares to serve. Makes 8 to 12 servings.

Jacqueline Kennedy Onassis' Baked Beans

4 cups dry navy beans
1 small onion, chopped
1/4 pound salt pork, diced
3/4 cup brown sugar (or molasses)
1/2 cup catsup
1 teaspoon dry mustard
2 tablespoons salt
1 tablespoon Worcestershire sauce
1 cup boiling water
1/4 pound salt pork, cut into strips

Cover beans with water in a saucepan. Bring slowly to a boil or soak overnight.

Drain beans. Cover with fresh water and simmer slowly. When skins of beans start to burst, the beans are sufficiently cooked. Drain and add onion, salt pork, brown sugar (or molasses), catsup, mustard, salt, Worcestershire sauce, and boiling water.

Place in greased casserole and top with salt pork strips. Bake covered in a 200 degrees F. oven for 6 to 8 hours. Uncover for last hour of cooking. Add additional water or stock, if beans become dry.

Jacqueline Kennedy Onassis' Beef Stroganoff

2 pounds boneless beef sirloin
Salt and ground black pepper to taste
3 tablespoons all-purpose flour
5 tablespoons butter, divided
2 cups beef broth
1/2 cup sour cream
3 tablespoons tomato juice or paste
1/4 cup onions, sliced
8 ounces fresh mushrooms, sliced
Cooked egg noodles

Cut beef into strips. Season beef generously with salt and pepper. Cover and let stand 2 hours in cool place.

In large skillet, whisk flour and 3 tablespoons butter over low heat until mixture bubbles and forms a smooth paste. Slowly add beef broth, stirring constantly until mixture thickens. Let boil 2 minutes.

Reduce heat and add sour cream alternately with tomato juice, still whisking. Simmer slightly 1 minute; do not let boil.

In separate skillet, quickly brown beef in 1 tablespoon butter over medium heat. Remove beef from pan. Add onions and mushrooms to skillet with remaining tablespoon butter and cook over medium heat until tender. Put beef back in skillet with onions and mushrooms; stir well. Add contents of meat skillet to sauce; season with salt and pepper. Simmer very gently or cook over hot water in double boiler 20 minutes. Makes 6 servings. Serve over cooked noodles.

Jacqueline Kennedy Onassis' Beef Stroganoff (Slow Cooker)

2 pounds beef top sirloin (trimmed of fat and cut into 2-inch strips)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup white onion, grated
1 1/2 cups sliced mushrooms
2 cups beef broth
1 tablespoons tomato paste
1 teaspoon onion powder
16 ounces dry egg noodles (cooked, drained for serving)
1/2 cup sour cream

Spray the inside of the slow cooker with cooking spray. Season the beef strips with the salt and pepper and place in the slow cooker.

Lightly saute the onions.

Add the onions, mushrooms, broth, tomato paste, and onion powder. Cover and cook on low for 10 hours, until the beef is tender.

Shortly before serving time, cook the noodles according to the package directions. While they are cooking, mix the sour cream into the meat mixture in the slow cooker. Taste and adjust seasoning with salt and pepper, as needed. Serve the hot stroganoff over the noodles.

Jacqueline Kennedy Onassis' Casserole Marie-Blanche

1 1/2 pounds angel hair pasta, broken into two-inch pieces, cooked and drained
1 cup small-curd cottage cheese
1 cup sour cream
1/2 teaspoon salt
1/8 teaspoon white pepper
1/3 cup chopped fresh chives
1 tablespoon butter (cut into small pieces)
Paprika (a sprinkle on top for color)

Preheat oven at 350 degrees F. and place oven rack in middle position.

In a large bowl combine the cooked, drained noodles, cottage cheese, sour cream, salt, pepper, and chives. Mix well and pour into a buttered 2 qt. casserole dish. Dot the top with the butter cut into small pieces. Bake 30 minutes. The noodles will just begin to brown.

This dish refrigerates well so you can make it one day and cook the next, just be sure to cover tightly with plastic wrap.

Jacqueline Kennedy Onassis' Potatoes Suzette

3 large baking potatoes
2 tablespoons butter
3 tablespoons heavy cream
1 egg yolk, well beaten
1/8 teaspoon anchovy paste
2 tablespoons finely chopped chives
salt and pepper to taste

6 teaspoons butter
1 tablespoon grated Parmesan cheese
1 teaspoon paprika

Heat oven to 400 degrees F. Bake potatoes until fork-tender, about 1 hour. Allow to cool 10 mins. Cut in halves lengthwise, scoop out pulp without breaking shells.

Mash pulp thoroughly. Add butter, heavy cream, egg yolk, anchovy paste, and chives. Beat vigorously until light and fluffy. Season to taste with salt and pepper.

Spoon mixture into shells. Sprinkle tops with cheese that you have mixed with paprika. Dot with butter. Bake 15 minutes, or until tops are golden brown.

Elvis Presley's Fried Peanut Butter and Banana Sandwich

1 small ripe banana
2 slices white bread
3 tablespoons peanut butter
2 tablespoons butter

In a small bowl, mash the banana with the back of a spoon. Toast the bread lightly. Spread the peanut butter on one piece of toast and the mashed banana on the other. Fry the sandwich in melted butter until each side is golden brown. Cut diagonally and serve hot.

Debbie Reynolds' Eggplant Casserole

1 (1 1/4 pound) eggplant
4 ounces Swiss cheese, shredded
1 cup grated Parmesan cheese
3 medium tomatoes, sliced
1/4 cup butter
1 cup (8 ounces) tomato sauce
1 cup seasoned bread crumbs

Peel eggplant and slice in 1/4-inch thick rounds. Place in a bowl with about 2 tablespoons salt and enough water to cover. Let stand 20 minutes, then drain.

Meanwhile, preheat oven to 350 degrees F. Grease bottom and sides of a 13 x 9-inch baking dish.

Mix cheeses in a bowl. Remove and reserve 1/3 the cheese mixture. Layer 1/3 the eggplant and 1/2 the tomato slices in prepared baking dish. Sprinkle with salt and pepper. Top with 1/2 the remaining cheese mixture. Repeat layers once. Top with remaining eggplant and dot with butter. Pour tomato sauce over top, sprinkle with bread crumbs, then the reserved cheese mixture. Cover with foil. Bake for 1 hour.

Uncover and bake 15 minutes longer or until eggplant is tender. Serves 8.

Colonel Harland Sanders' Transparent Squash

3 cups acorn or Hubbard squash
1 teaspoon mace
1/2 cup granulated sugar
1/3 cup melted butter
2 cups water
Pinch of salt

Cut the squash in cubes about 3/4 or 1 inch in size. Then sprinkle on the mace and salt. Add sugar, butter, and water, which should completely cover the squash. Then simmer slowly until the squash appears transparent and has taken in the butter and the sugar.

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.

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

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.

December 01, 2015

Recipes of Old or Dead Famous People III

I asked a friend's seven-year-old daughter to come up with a title for my recipe posts. She said, "You like dead famous people a lot. Can you use that in the title?" I replied, "They're not all dead. Some are just old." She said, "Old or dead famous people. Use that." So that's what I did:

Here's a collection of recipes from celebrities who were also handy in the kitchen. (List of recipes is in alphabetical order by celebrity last name.)

(This is a work in progress and I need your help. Please leave a comment to add recipes.)

Abby's Chicken Salad
(Dear Abby = Pauline Esther "Popo" Friedman Phillips)

3 cups cooked chicken, diced
1 cup celery, thinly sliced
2 tablespoons minced yellow onion
1 teaspoon salt
2 tablespoons lemon juice
1 cup seedless grapes
1/3 cup mayonnaise
1 can (11 ounces) mandarin orange segments, drained
1/2 cup slivered almonds, toasted *
8 lettuce leaves
8 black olives, pitted

In a large bowl, combine chicken, celery, onion, salt and lemon juice. Refrigerate overnight.

Just before serving, add grapes, mayonnaise, orange segments (reserve some slices for garnish) and almonds; mix well.

At serving time, line salad bowl with lettuce leaves.

Spoon chicken mixture on lettuce leaves; garnish with reserved orange segments and ripe olives.

*To toast almonds, place on cookie sheet and bake at 350 degrees F. until lightly browned, stirring occasionally.

Abby's Creamy Spinach Casserole
(Dear Abby = Pauline Esther "Popo" Friedman Phillips)

2 packages (10 ounces each) frozen chopped spinach
2 cups sour cream
4 tablespoons dry onion soup mix
1 cup sharp cheddar cheese, shredded
1/2 cup seasoned bread crumbs
2 tablespoons melted butter

Preheat oven to 350 degrees F.

Cook spinach according to package directions and drain well.

Meanwhile, combine sour cream and dry soup mix; reserve.

Combine seasoned bread crumbs and melted butter; reserve.

Combine cooked, well-drained spinach and sour cream mixture.

Spoon half of the spinach mixture into buttered 2-quart casserole. Cover with about two thirds of the cheese. Spoon over remaining spinach mixture and sprinkle with remaining cheese. Top with bread crumbs/butter mixture.

Bake for 25 minutes, or until heated through and top is lightly browned.

Abby's Hamburger Casserole
(Dear Abby = Pauline Esther "Popo" Friedman Phillips)

1 package (12 ounce) dry wide egg noodles
1 (8 ounce) yellow onion, chopped
2 tablespoons butter
1 pound ground round
2 cans (10 3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (10 3/4 ounces) vegetarian vegetable soup, undiluted
3/4 cup water
1/3 cup mayonnaise
1/2 cup chili sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 cup seasoned bread crumbs

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

Cook noodles according to package directions; drain, rinse in cold water; drain well.

In large skillet saute onions in butter until tender. Crumble beef and add to onions. Cook over medium heat until lightly browned.

Combine soups, water, mayonnaise, chili sauce, salt, pepper, and garlic powder. Stir into beef-onion mixture.

Pour into prepared baking dish and sprinkle with bread crumbs. Bake covered with foil for 35 minutes. Remove cover and bake 10 minutes longer.

Abby's Infallible Rice
(Dear Abby = Pauline Esther "Popo" Friedman Phillips)

1 (8 ounce) yellow onion, minced
2 tablespoons butter
1 cup long-grain white rice
2 cups hot chicken broth

In an oven-proof skillet, saute onion in butter until transparent. Combine onion, rice and hot broth. Bring to a boil on top of range. Cover and place in a 325 degrees F. oven for 20 minutes.

Abby's Oven-Fried Chicken Paprika
(Dear Abby = Pauline Esther "Popo" Friedman Phillips)

1/2 cup butter, melted
1 (2 1/2 pound) whole chicken, cut into pieces
1/2 cup all-purpose flour
2 large eggs
2 tablespoons lemon juice
1 tablespoon paprika
1/2 teaspoon salt
1 teaspoon onion powder
1 cup seasoned bread crumbs

Heat oven to 350 degrees F.

Pour melted butter into 13 x 9-inch baking dish.

Combine chicken and flour in plastic bag; shake to coat chicken with flour. Remove chicken from bag. Set aside.

In small bowl, beat eggs, lemon juice, paprika, salt and onion powder.

Dip chicken pieces in egg mixture, then in bread crumbs; turn chicken to evenly coat.

Arrange chicken, skin-side down, in prepared baking dish.

Bake uncovered at 350 degrees F. for 45 minutes turning once, or until chicken is fork tender.

Abby's St. James' Baked Beans
(Dear Abby = Pauline Esther "Popo" Friedman Phillips)

6 slices bacon, diced
1/2 cup chopped onion
1 can (16-ounce) pork and beans, drained
1 can (16-ounce) lima beans, drained
1 can (15-ounce) kidney beans, rinsed and drained
1 package (10-ounce) sharp cheddar cheese, cubed
1 cup ketchup
3/4 cup firmly packed dark brown sugar
1 tablespoon Worcestershire sauce

Heat oven to 325 degrees F. Butter a 1 1/2-quart casserole. In a small skillet, saute the bacon and onions until the bacon is crisp and onions are lightly browned; drain well. In a large bowl, combine the remaining ingredients. Add bacon-onion mixture; mix well. Pour bean mixture into prepared casserole. Bake uncovered for 1 1/2 hours.

Abby's Tomato Salad
(Dear Abby = Pauline Esther "Popo" Friedman Phillips)

12 medium tomatoes, diced (about 8 cups)
2 large red onions, diced (about 3 cups)
1/2 cup sweet pickles, finely chopped
1 cup rice vinegar
12 lettuce leaves

In a large bowl, combine the first four ingredients. Cover and chill overnight.

Using a slotted spoon, portion salad on individual lettuce leaves, allowing 3/4 to 1 cup per serving for a first-course salad.

Abby's Tuna Casserole
(Dear Abby = Pauline Esther "Popo" Friedman Phillips)

2 tablespoons butter
2 tablespoons chopped yellow onion
1 cup fresh or frozen green peas, cooked
1 can (10 3/4 oz) condensed cream of mushroom soup
1 jar (5 ounce) pimento cheese spread
1/2 cup fat-free milk
2 cans (5 ounces) tuna
10 ounces noodles, cooked and drained
1/4 cup chopped black olives
1 1/4 cups crushed potato chips

Heat oven to 350 degrees F.

In medium saucepan, melt butter, saute onion until tender. Add soup, cheese spread, tuna, milk; heat, stirring constantly, until cheese is melted. Add noodles, peas and olives; mix well.

Spoon mixture into 2-quart casserole dish. Sprinkle with crushed potato chips. Bake at 350 degrees F. for 20 minutes.

June Allyson's Beef Stew

2 pounds lean round or chuck steak
3 tablespoons butter
1 large onion, peeled and chopped
1 clove garlic, minced
2 cups potatoes, cut into large pieces
2 cups sliced carrots
2 stalks celery, chopped
2 cups undiluted beef broth
1/2 cup vermouth
1 1/2 teaspoons salt
1/2 teaspoon oregano
1/2 teaspoon tarragon
Pinch of thyme
1 bay leaf (optional)
2 cups green peas
1 cup corn, cut from cob
Freshly grated Parmesan cheese

Brown beef quickly in melted butter. Remove beef to heated dish. Brown onion and garlic in pan drippings over low heat. Prepare vegetables; set aside. Return beef to stockpot with onion and garlic. Add potatoes, carrots, celery, beef broth, vermouth, seasonings and herbs. Cook slowly for 10 minutes or so.

Add green peas and corn. Cook 10 minutes more or until vegetables are tender.

Taste to correct seasonings. Spoon into soup plates. Garnish with Parmesan cheese at the table. If desired, stew can be thickened with flour but tastes best using natural juice of vegetables and meat to flavor the stew.

June Allyson's Vegetables

June Allyson likes to glaze vegetables such as carrots, turnips or onions in brown sugar syrup. She also serves carrots with melted butter to which
chopped parsley, chives, or mint has been added.

To make spinach attractive, she seasons it with crumpled crisp bacon, topping it off with a hard-boiled egg which has been put through a sieve.

For extra delicacy in asparagus tips, she boils them in milk.

June claims that cooked green beans are even more delicious when placed under the broiler rack to catch meat drippings.

Louis Armstrong's Ham Hocks and Red Beans

1 pound dried red beans
2 quarts cold water
1 pound ham hock
1 bay leaf
1 pod red pepper
Salt and pepper to taste
1 onion, diced
1 pod garlic, minced

Wash beans and soak two to three hours or overnight if preferred.

When ready to cook, drain off water and put beans in large pot with two quarts cold water. Let water heat thoroughly, then add ham hocks, bay leaf, red pepper, salt, pepper, onion, and garlic. Cook slowly but steadily at least two hours or until tender enough to mash easily. When done, place in a dish and lay ham hocks on top. May be served with rice. Serves 6.

Desi Arnaz's Picadillo

1 medium onion
1 medium green bell pepper
4 cloves (or more) garlic
3 small potatoes
1 large egg, hard-boiled
1/2 cup canned baby peas
2 large pimientos
1/4 cup vegetable oil
1/4 cup Spanish olive oil
1 1/2 pounds ground round
1/2 cup canned crushed tomatoes (fresh would be terrific, just peel them or substitute tomato sauce)
1/4 cup dry sherry
1 tablespoon salt
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1/4 cup dark raisins
Salt and pepper to taste

Chop the onion, seed and chop the bell pepper, mince the garlic, peel the potatoes and chop into ¼-inch pieces, chop the egg, drain the peas and chop the pimientos.

Heat the vegetable oil in a medium-sized skillet over medium heat and toss in the chopped potatoes. Fry until crispy brown (10 to 12 minutes). Set pan aside.

In a large, deep skillet or casserole pot, heat the olive oil over low heat until it begins to smell fantastic. Add the garlic and onion and stir it up a bit. Then add the bell pepper. Stir over low heat for 8 to 12 minutes (or until tender). Add ground beef and stir until it turns brown (maybe 10 minutes).

Add the tomatoes and any juices, sherry, salt, Worcestershire sauce, and Tabasco. Stir over medium heat 15 to 20 minutes. No need to cover.

Toss in the potatoes and raisins. Add salt and pepper to taste and cook until the liquid is absorbed (maybe another 10 minutes).

When it's ready, serve on a large platter. Make a small hole in the center and sprinkle the chopped egg into it. Decorate the outer rim with the peas and lay the pimiento pieces wherever they make you happy.

Note: Cuban picadillo is often served with black beans and rice.

Pearl Bailey's Macaroni and Cheese

4 cups cooked macaroni
1/2 cup butter, cut into small pieces
1/2 pound longhorn cheese
1 small can evaporated milk
Milk (to cover)
Salt and pepper to taste

Run cold water over cooked macaroni. Put in casserole with butter. Cut half of cheese and put on top of macaroni. Pour on condensed milk. Cover with regular milk till it "swims." Add seasonings. Cut remaining cheese into large slices and place on top. Bake at 350 degrees F. for about 1 hour. Serves 6-8.

Clara Bow's Chicken Chartreuse

For Filling:
2 cups cooked chicken breast, chopped fine
1/2 teaspoon onion juice
1 tablespoon minced parsley
1 large egg (beaten)
2 tablespoons tomato juice
Salt (dash)
Pepper (dash)

For mold:
2 cups rice, cooked al dente
3 tablespoons butter
2 cups tomato sauce

Mix filling ingredients together.

Grease mold heavily with butter. Line mold with 1 inch of rice.

In the center, place chicken mixture. Top with rice so that it is even. Place in steamer. Steam 45 minutes. Unmold on top of tomato sauce.

Clara Bow's Vanilla Marlow

40 marshmallows
2 cups milk
2 tablespoons pure vanilla extract
1 pint whipping cream

Put the marshmallows and milk over hot water and steam until the mixture has melted. Add the vanilla and allow to cool. When sufficiently cold and showing signs of stiffening, combine it with the stiffly-beaten cream. Pour into trays and allow to freeze without stirring.

Cyd Charisse's Salad

1 cup cottage cheese
1 stalk celery, shaved
1 cup lettuce, shredded
1 large tomato, quartered
2 tablespoons sour cream
Melba toast (2 slices)
1 teaspoon chives, chopped
Dash of pepper

Mix the celery and cottage cheese. Put on top of the lettuce.

Mix the tomatoes with the sour cream. Put around the cottage cheese.

Sprinkle with chives and a dash of pepper.

Put Melba toast around the edges of plate.

Cher's Hawaiian Meatballs

For Meatballs:
2 1/2 pounds ground beef
1/2 cup yellow onion, diced small
1 teaspoon salt
1 large egg
1 cup bread crumbs
1/2 teaspoon fresh ginger root (mashed)
1/2 cup milk

For Sauce:
1 can (21 ounce) pineapple tidbits (drained, save juice)
2 1/2 teaspoons cornstarch
3/4 cup packed brown sugar
2 tablespoons soy sauce
1/2 cup apple cider vinegar

For the Rest:
1 can (21 ounce) pineapple tidbits (left from above)
1/2 cup bell pepper, diced small
1/2 cup yellow onion, diced small

Mix meatball ingredients. Make small meatballs. Fry in 3 tbsps. hot oil until browned. Remove to paper towel-lined dish.

In a saucepan, whisk together sauce ingredients leaving out the pineapple tidbits but adding juice. Add meatballs and cook over medium heat until sauce is thickened. Don't move meatballs around much.

Add pineapple tidbits, bell pepper, and onions. Cook just until veggies are hot.

Petula Clark's Chicken Curry

1 cleaned broiler-fryer chicken (about 3 pounds), cut into pieces
1 stalk celery, cut in 3 pieces
1 small onion, peeled and cut into pieces
1 small carrot, washed and diced large
1 small bay leaf
4 sprigs parsley
Water (to cover chicken)
Freshly ground black pepper to taste

4 tablespoons butter or chicken fat
2 medium onions, peeled and finely chopped
1/2 teaspoon minced garlic (optional)
1 small apple, peeled, cored and coarsely chopped or 2 tomatoes, chopped
3 tablespoons flour
3 tablespoons curry powder
About 2 cups chicken stock
Cooked chicken pieces, skinned, bones removed and cut into bite-size pieces (about 4 cups)
1/2 cup light cream
Salt and pepper, to taste
1/2 cup seedless raisins, soaked in warm water or brandy
Mango chutney

Stock: Place chicken pieces, celery, onion, carrot, bay leaf, parsley and enough water to cover chicken in large stock pot. Add salt and pepper to taste. Bring to boil, discarding any surface material that forms. Cover; reduce heat to simmer. Cook until chicken is tender, about 2 hours.

Remove chicken to plate. Strain stock; cook, uncovered, to reduce in volume to about 2 cups. Cool to room temperature; cover and chill. Remove layer of congealed chicken fat that forms on surface.

Curry: Heat butter or chicken fat in large skillet; sauté onion in fat until golden. Add garlic and apple or tomato. Cook over low heat until apples are soft.

In small bowl, combine flour and curry powder; stir into onion mixture. Cook a few minutes to blend into thick, smooth paste. Gradually add chicken stock and chicken, stirring often over medium heat, cooking until curry is thick. Add cream, salt and pepper to taste. Add raisins. Cook slightly longer to desired thickness.

Serve over hot cooked rice. Serve mango chutney on the side. Makes 6 to 8 servings.

Phyllis Diller's Corn-Mushroom Saute

1/4 cup butter
4 cups whole kernel corn
1/2 cup sliced green onions
1/8 cup chicken stock
2 cups sliced fresh mushrooms
salt, pepper, and dill weed to taste

Melt butter in a large skillet. Add corn and onions; saute.

Add chicken stock. Cook 3 minutes, stirring occasionally. Stir in sliced mushrooms and cook an additional 2 minutes.

Just before removing from heat, season to taste with salt, pepper, and dill weed.

Phyllis Diller's Potato Salad

6 potatoes
3 tablespoons lemon juice
1 teaspoon granulated sugar
1 1/2 cups Hellmann's mayonnaise
2 onions, chopped
Finely diced celery
Salt to taste

Boil, skin and cube potatoes.

Mix lemon juice with sugar. Mix lemon juice mixture with mayonnaise.

Combine potatoes, onion and celery together. Pour the lemon juice-mayonnaise mixture over potatoes, add salt and gently mix. Must be done ahead of serving. Chill until serving time.

Kirk Douglas' Chicken in Dill Sauce

3 tomatoes, peeled and chopped (instructions below)
1 frying chicken, cut into 8 pieces
Salt and pepper
2-3 tablespoons olive oil
4 green onions, chopped, including white and green parts
2 tablespoons fresh dill
1/2 cup sherry wine
1 cup sour cream

Blanch tomatoes in boiling water for 2 minutes then plunge into cold water; skin will peel off easily then chop tomatoes into chunks.

To make chicken: Heat oven to 325 degrees F. Wipe chicken parts with damp paper towels; season with salt and pepper. In a large heavy pot or Dutch oven, brown chicken in olive oil; season with salt and pepper. During last 5 minutes of browning, add green onions; cook until greens wilt and white stems turn golden; add tomatoes, dill and sherry. Cover and bake for 1 hour, then remove chicken to a platter.

Spoon sour cream into pot; stir with juices from chicken; place pot over low flame and put chicken back into the sauce. Simmer for 10 minutes. Do not let the sauce boil or it will curdle. Serves 3-4.

Kirk Douglas' Favorite Meatloaf

1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
1 (8 ounce) yellow onion, finely chopped
3 tablespoons fresh minced parsley
2 large eggs
2 tablespoons all-purpose flour
2 tablespoons bread crumbs
1 1/2 teaspoons salt
1 teaspoon fresh ground pepper
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
6 ounces V-8 juice
3 strips bacon

Combine all ingredients except bacon in large bowl. Mix well.

Place meatloaf in ungreased loaf pan, pressing down so that there are no air pockets. Place three strips of bacon on top.

Bake in a preheated 350 degrees F. oven for 1 1/2 hours (check in 1 hour). Serve with nutmeg mashed potatoes (recipe below).

Kirk Douglas' Nutmeg Mashed Potatoes

4 large potatoes
1/4 cup butter
2 teaspoons ground nutmeg, or to taste
2 teaspoons salt, or to taste
1/2 cup sour cream

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender and split open, about 20 minutes. Drain and return potatoes to pot.

Mash potatoes with butter, nutmeg, and salt using a potato masher until well incorporated; stir in sour cream and whip until mashed potatoes are creamy.

Mamie Eisenhower's Tomato Pudding

1 (29 ounce) can tomato puree
1 1/2 cups firmly packed light brown sugar
Pinch of salt
1/3 cup boiling water
8 slices bread
1/2 pound butter

In buttered casserole cube the 8 slices of bread. Slice the butter over the bread. Add the tomato puree, brown sugar, salt and boiling water that have been mixed together. Bake at 350 degrees F., uncovered, for 1 hour.

Claudia "Lady Bird" Johnson's Barbecue Sauce

1/2 stick (1/4 cup) butter
2 cloves garlic, minced, optional
1/4 cup vinegar
1/4 cup ketchup
1/4 cup lemon juice
1/4 cup Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon hot red pepper sauce
1/8 teaspoon freshly ground black pepper

Melt butter in a small saucepan over medium heat; stir in garlic. Cook, stirring, 1 minute. Add remaining ingredients. Raise heat to medium-high; heat to a boil. Cook 1 minute; remove from heat.

Claudia "Lady Bird" Johnson's Homemade Table Peach Preserves

4 cups sugar
1 cup water
1 tablespoon vanilla extract
1 tablespoon lemon extract
6 pounds peaches (about 24), peeled and sliced

In a very large saucepan, dissolve sugar in water over medium-high heat and bring to a boil, cooking for 5 minutes or until it appears as a clear syrup. Skim off any froth. Add vanilla and lemon extracts and stir in peaches and return to a boil. Watch pot carefully, stirring to prevent boiling over. Boil for 5 minutes and remove from heat and skim off any froth. Pour hot preserves into hot, sterilized, glass canning jars and affix lids and rings, which will create a seal, suction after cooling and naturally thickened for storing. Serve with hot biscuits. Makes 7 pint jars.

(This is an old recipe. Heat processing jelly for 5 to 15 minutes is now recommended for safety. The heat processing gives a better seal, and destroys mold that may be present on the top surface of the product.)

Claudia "Lady Bird" Johnson's Spoon Bread

3 cups milk
3 eggs
1 cup cornmeal
Butter (the size of a walnut)
3 level teaspoons baking powder
1 level teaspoon salt

Stir cornmeal into 2 cups of milk and let mixture come to a boil, making a mush. Remove from heat and add balance of milk and well-beaten eggs. Stir in salt, baking powder and melted butter. Bake in 2-quart greased casserole for 30 minutes at 350 degrees F. Serves 8.

Liberace's Meatball Soup

1 1/2 pounds ground beef
1/8 pound ground pork
3 tablespoons chopped parsley
1 cup chopped 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 boiling potatoes

Mix together beef, pork, parsley, half the onion, 1 tablespoon flour, eggs, bread, salt and pepper. Shape into spheres the size of golf balls. Simmer in salted water with bay leaf, allspice and remaining onion for 30 minutes. Thicken broth with additional flour.

Remove 1/2 cup broth and mix with remaining flour until smooth. Return to pan and blend well. Simmer for several minutes. Remove from heat and stir in cream.

Serve over boiled potatoes with a crisp salad or coleslaw. Serves 8.

Loretta Lynn's Crispy Fried Chicken

One (2 1/2 to 3 pound) chicken, cut up

Seasoned Flour:
1 1/2 cups flour
1 tablespoon garlic salt
1 1/2 teaspoons pepper
1 1/2 teaspoons paprika
1/4 teaspoon poultry seasoning

Crispy Batter:
2/3 cups flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 beaten egg yolk
3/4 cups water

Seasoned Flour: Combine and set aside.

Crispy Batter: Combine all ingredients.

Heat Crisco to 365 degrees F.

Moisten chicken pieces. Dip in seasoned flour, then batter, then back in seasoned flour. Fry for 15 to 18 minutes or until well browned. Drain on paper towels. Makes 4 servings.

Loretta Lynn's Dumplings

2 1/2 cups all-purpose flour
2 eggs
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons chicken bouillon (optional)
1 chicken, cooked, off the bone with 2 cups broth

Add enough milk to the flour, eggs, baking powder and salt to make a stiff dough. Roll out a little thicker than a pie crust. Cut into squares and drop in boiling broth. Cook 10 minutes with lid on.

Loretta Lynn's Tomato-Cheese Pie

1 1/3 cups flour
1/2 teaspoon salt
1/2 cup Crisco
3 tablespoons water

1 cup grated Cheddar cheese
1 cup grated mozzarella cheese
1 cup ricotta cheese
1/4 pound mushrooms, chopped and sautéed
2 tablespoons chopped onion
1/4 cup canned salmon, flaked
3 to 4 tomatoes, wedged
1 teaspoon basil
1 teaspoon oregano
1/4 cup green onions, chopped
Salt and pepper

Pastry: Mix pastry and roll out on floured board. Line a 9-inch pie plate.

Filling: Combine Cheddar, mozzarella, ricotta, chopped onions, mushrooms and salmon. Spoon into pie shell. Arrange tomato wedges on top in a tight overlapping circular pattern. Sprinkle with herbs, salt and pepper. Bake at 325 degrees F. for 20 minutes. Cool 15 minutes before serving.

Pat Nixon's Chicken Casserole

1 large package noodles, cooked
2 fryers (4 cups chicken, cooked)
2 cups chopped celery
2/3 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon grated onion juice
1 small jar pimientos
1 jar button mushrooms
1 can cream of chicken soup
4 hard boiled eggs, cut into large chunks
1 cup grated cheese
2/3 cup sliced almonds
Rolled potato chips

Cook quantity of noodles desired.

Cook celery slightly. Add mayonnaise, lemon juice, onion juice, pimentos, mushrooms, and chicken soup.

Grease casserole. Put a little of the mixture in bottom of casserole, a layer of noodles and a layer of chicken, cut into big chunks. Scatter some hard-boiled eggs. Repeat until casserole is filled having covered each layer with soup mixture. End with soup mixture on top. Spread grated cheese over top. Sprinkle with sliced almonds and rolled potato chips. Bake 30 minutes until bubbly and heated through.

Pat Nixon's Hot Chicken Salad

4 cups cooked chicken chunks
2 tablespoons lemon juice
3/4 cup mayonnaise
1/2 teaspoon monosodium glutamate
2 cups chopped celery
4 hard-cooked eggs
3/4 cup cream of chicken soup
1 teaspoon onion
2 chopped pimentos
1 cup grated cheese
1 1/2 cups crushed potato chips
2/3 cup toasted almonds

Combine all ingredients except cheese, chips and almonds. Place in a 9 x 13-inch dish. Top with cheese, potato chips and almonds. Let stand in refrigerator overnight. Bake at 400 degrees F. for 20 to 25 minutes.

Pat Nixon's Meatloaf

2 tablespoons butter
1 cup finely chopped onions
2 garlic cloves, minced
3 slices white bread
1 cup milk
2 pounds lean ground beef
2 eggs, lightly beaten
1 teaspoon salt
Ground black pepper, to taste
1 tablespoon chopped fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
2 tablespoons tomato puree
2 tablespoons bread crumbs

Grease a 13 x 9-inch baking pan. Melt butter in a sauté pan and add onions and garlic. Sauté until just golden - do not brown. Let cool.

Dice bread and soak it in milk.

In a large mixing bowl, mix ground beef by hand with sautéed onions and garlic ,and bread pieces. Add eggs, salt, pepper, parsley, thyme and marjoram and mix by hand in a circular motion.

Turn this mixture into the prepared baking pan and pat into a loaf shape, leaving at least one inch of space around the edges to allow fat to run off. Brush the top with the tomato puree and sprinkle with bread crumbs. Refrigerate for 1 hour to allow the flavors to penetrate and to firm up the loaf.

Heat the oven to 375 degrees F. Bake meatloaf on lower shelf of oven for 1 hour, or until meat is cooked through. Pour off accumulated fat several times while baking and after meat is fully cooked. Let stand on wire rack for five minutes before slicing. Makes 6 servings.

Pat Nixon's Sesame Cheese Ball

1/4 cup sesame seed
2 tablespoons instant minced onion
1 teaspoon beef flavor base
2 tablespoons lemon juice
1/2 pound medium sharp cheese
2 tablespoons mayonnaise
1 tablespoon catsup
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard

Toast sesame seed at 350 degrees F for 15 minutes or until lightly browned.

Soak onion and beef flavor base in lemon juice.

Grate cheese.

Mix ingredients, except sesame seed until well blended. Shape into ball. Spread toasted sesame seed on wax paper; roll cheese ball in seed until outside is coated. Chill.

Serve on a tray with cheese knife surrounded with assorted crackers. Excellent when spread on toast rounds and broiled until cheese melts.

Pat Nixon's White House Punch

2 quarts lemonade
2 quarts orange juice
1 quart pineapple juice
1 quart grapefruit juice
2 quarts ginger ale, chilled

Mix all together, except ginger ale. Just before serving, add the chilled ginger ale.

Pat O'Brien's Favorite Irish Brown Bread

4 cups whole-wheat flour
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar (optional)
About 1 1/4 cups buttermilk

Mix together all the dry ingredients; add enough buttermilk to form a soft dough. Turn out on lightly floured board; knead lightly. Form dough into a circle; place in greased 9-inch baking pan or on greased baking sheet. The dough should be about 1 1/2 to 2 inches high. Cut a cross 1/2 inch deep over the top with a floured knife. This helps bread cook more evenly.

Bake in preheated 400 degrees F. oven for 40 minutes, or until loaf sounds hollow when rapped lightly on the base with the knuckles. Remove bread from pan; cool on a wire cake rack. Bread should not be cut until it firms up. Toast it for breakfast or tea; spread lavishly with butter.

Minnie Pearl's Chicken Tetrazzini

2 cup chopped celery
1 1/2 cups chopped onion
3 tablespoons butter or margarine
2 cups chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1 cup grated sharp cheese
2/3 pound spaghetti, cooked and drained
6 cups chopped, cooked chicken
1/2 cup sliced stuffed olives
1 cup chopped pecans

In saucepan, cook celery and onion in butter until tender. Add chicken broth, Worcestershire sauce, salt and pepper. Simmer about 15 minutes. Slowly stir in mushroom soup, milk and cheese. Mix thoroughly. Remove from heat. Add cooked spaghetti. Let stand 1 hour.

Heat oven to 350 degrees F. Grease a 13 x 9-inch baking dish.

Add chicken and olives to spaghetti and place in prepared dish. Sprinkle with chopped pecans. Bake in preheated oven 20 to 25 minutes or until hot and bubbly. Makes 12 servings.

Kenny Rogers' Corn Muffins

1/2 cup butter, softened
2/3 cup granulated sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen yellow corn

Heat oven to 400 degrees F.

Cream together butter, sugar, honey, eggs and salt in a large bowl. Add flour, cornmeal and baking powder and blend thoroughly. Add milk while mixing. Add corn to mixture and combine by hand until corn is worked in.

Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20 to 25 minutes or until muffins begin to turn brown on top. Makes 12 muffins.

Kenny Rogers' Fire and Ice Chili

1 (20 ounce) can pineapple chunks in syrup
2 pounds lean boneless pork roast cut into 1-inch cubes
2 tablespoons olive oil
1 medium yellow onion chopped (1/2 cup)
1 clove garlic minced
1 (8 ounce) can tomatoes, cut up
1 (6 ounce) can tomato paste
1 (4 ounce) can diced green chile peppers, drained
1 green pepper chopped (3/4 cup)
1 medium yellow onion, chopped (1/2 cup)
2 cloves garlic, minced
1/4 cup chili powder
4 teaspoons ground cumin
1 to 3 tablespoons seeded and finely chopped jalapeno pepper
1/2 teaspoon salt

Chili toppers:
Sliced onions
Sour cream
Shredded Cheddar cheese

Drain pineapple, reserving syrup.

In a Dutch oven, cook pork, half at a time, in hot olive oil till brown. Return all the meat to the pot. Add the first chopped onion and 1 clove garlic. Cook over medium heat till onion is tender, stirring occasionally.

Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chile peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalapeno pepper and salt.

Bring to boiling. Reduce heat. Cover and simmer the chili for 1 1/2 hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for 30 minutes more.

Let diners add their own toppers. Makes 8 to 10 servings.

Note: To increase the spiciness of the chili, Kenny adds 2 more tablespoons of the jalapeno pepper.

Maureen Stapleton's Saltimbocca

1 1/2 pounds veal scallops
Salt and freshly ground black pepper
1 teaspoon sage
1/2 pound thinly sliced Prosciutto
Wooden picks
2 tablespoons olive oil
1 tablespoon butter
About 1/2 cup Marsala wine

Flatten veal by pounding; cut into 5-inch rectangles. Season with salt and pepper, sprinkle with sage. Top with a slice of Prosciutto; fasten with wooden pick.

Heat olive oil in large skillet. Brown meat, veal side down. Turn to brown on 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.

Marlo Thomas' Lamb Chops Creole

6 shoulder lamb chops
1 teaspoon vegetable oil
1 medium onion, diced
1 1/2 cups chopped green bell peppers
2 1/2 cups canned tomatoes, drained
2 dashes cayenne pepper
1/2 teaspoon chili powder

Sprinkle a heavy frying pan with salt; brown the chops on both sides and put them in a casserole dish.

Wipe out the skillet with a paper napkin or towel; put in the oil and heat. Add the onions and green pepper. Brown lightly; then add tomatoes and seasoning. Stir the mixture well; simmer for a few minutes and then pour it over the lamb chops. Bake tightly covered for one hour at 350 degrees F.

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.

Lawrence Welk's Chicken and Dumplings

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)

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.

Mae West's Diet Breakfast

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.

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.