November 21, 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 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 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.

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.

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.

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.

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.

Recipes of Old or Dead Famous People

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.)

Alan Alda's Che-Cha

14 good-size Italian plum tomatoes or 2 (14 ounce) cans plum tomatoes
2 handsful fresh basil leaves, chopped
1 clove garlic, minced
1/3 pound reduced fat mozzarella cheese, shredded
1 tablespoon olive oil
10 ounces fusilli (corkscrew macaroni) or your choice of noodle

Fill a pot with enough water to cover tomatoes. Bring to a boil. Add tomatoes to boiling water. Remove after about 10 seconds.

Mix the tomatoes, basil, garlic and cheese with the olive oil. Let stand in a covered bowl for at least 3 hours (or overnight) refrigerated.

Cook fusilli. Drain. Add sauce to hot pasta. Mix well and serve warm.

Ed Asner's Balsamic-Roasted New Potatoes

2 tablespoons olive oil
2 pounds small new potatoes, washed, patted dry and quartered; or, if using larger potatoes, cut into 1-inch pieces
1 tablespoon minced garlic
1 tablespoon minced shallots
1 teaspoon dried thyme
1 teaspoon minced rosemary
1/8 teaspoon freshly ground nutmeg
1/4 cup balsamic vinegar
Salt and pepper

Heat oven to 400 degrees F. Place baking rack in lower third of oven.

Heat olive oil in 12-inch skillet over medium-high heat. Add potatoes, garlic and shallots. Toss in skillet until well mixed. Add thyme, rosemary and nutmeg. Toss well. When potatoes are hot, transfer to baking pan and spread in single layer. (This part of the recipe can be made several hours ahead of time.)

Place pan in preheated oven on lower rack. Roast potatoes until golden and just tender, about 25 minutes, turning once midway.

Add vinegar. Toss well. Season to taste with salt and pepper. Return to oven until sizzling, about 7 minutes. Serve immediately. Makes 6 servings.

Barbara Bush's Barbecued Chicken

2 1/2 to 3 pound broiler-fryer chicken, quartered or 5-6 pieces of chicken
3 tablespoons lemon juice
1 tablespoon cooking oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
2 1/2 cups water
1 cup coarsely chopped onion
1/2 to 3/4 cup granulated sugar
1/2 cup butter or margarine
1/3 cup prepared yellow mustard
1/4 cup cider vinegar
1/2 teaspoon ground black pepper
2 1/2 cups catsup
1/2 cup Worcestershire sauce
6 to 8 tablespoons lemon juice
1/2 teaspoon ground red pepper (or less, to taste)

Place chicken in a plastic zip top bag. Set in a shallow dish. For marinade, stir together 3 tablespoons lemon juice, cooking oil, salt 1 /2 teaspoon black pepper, and garlic. Pour over chicken. Close bag. Marinate in the refrigerator for up to 24 hours, turning often.

In a saucepan, combine water, onion, sugar, butter, mustard, vinegar and 1 /2 teaspoon pepper. Bring to boiling, reduce heat. Simmer, uncovered, for 20 minutes. Stir in catsup, Worcestershire, 6 to 8 tablespoons lemon juice, and red pepper. Return to boiling; reduce heat. Simmer, uncovered for 50 to 60 minutes or until reduced to about 4 cups.

Meanwhile, drain chicken, discarding marinade.

In a grill with a cover, arrange preheated coals around a drip pan. Test for medium heat above the pan. Place chicken, bone side down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is done. Brushing often with barbecue sauce the last 10 minutes of grilling.

To serve, pass around additional barbecue sauce with chicken. Makes 4 servings.

Barbara Bush's Mushroom Quiche

1 unbaked 9-inch pie crust
3 tablespoons unsalted butter
1 1/4 pounds mushrooms, sliced
3 green onions, minced
1 garlic clove, minced
3 shallots, minced
1 3/4 teaspoons oregano
1 3/4 teaspoons basil
1 1/4 teaspoons salt
3/4 teaspoon marjoram
1/4 teaspoon black pepper
1/4 teaspoon thyme
1/2 teaspoon dry mustard
4 eggs
3/4 cup skim or whole milk, or half-and-half

Prebake the pie shell until golden brown and then glaze with an egg white and/or mustard before filling. Then put pie on top of cookie sheet or baking sheet on lower 1/3 part of oven. This will keep crust from getting soggy.

Position rack in lower 1/3 of oven and preheat to 375 degrees F.

Melt butter in large skillet over medium-high heat. Sauté the mushrooms, onions, garlic, and shallots together. Stir in seasonings and cook 2 minutes until liquid is evaporated. Let cool 5 minutes.

In a medium bowl combine eggs with milk or half-and-half and beat well. Stir in mushroom mixture and pour into pie crust. Bake until filling is puffed, set and starting to brown, about 35 to 45 minutes. Yield: 6 servings.

Sebastian Cabot's Truita a la Marguery (Trout a la Marguery)

For fumet (fish stock):
1 pound chopped raw fish (bones and trimmings)
1 small yellow onion, chopped
bouquet garni (2 sprigs parsley, small bay leaf, pinch thyme tied in cheesecloth bag)
2-inch piece peeled carrot, chopped
1 1/2 cups dry white wine
1 1/2 cups water
6 peppercorns
good pinch salt

Break up bones and put in stock pot with other ingredients. Bring to boil, simmer uncovered about 45 minutes or until reduced in volume one-third. Strain to use.

Preparation of mussels and shrimp:
1 1/2 dozen mussels
1 1/2 dozen small green shrimp
2 cups dry white wine
4 sprigs parsley, chopped
2 small pinches thyme
1 small yellow onion, chopped
8 crushed peppercorns

Wash and beard mussels scrubbing well under running water; drain well on paper towels. In a saucepan put 1 cup wine, pinch thyme, half chopped onion and 4 peppercorns. Bring to boil; add mussels, cover, cook only until shells start to open. Drain well an discard any shells that fail to open.

Wash, drain shrimp on paper towels. Using remaining ingredients, simmer stock, add shrimp, cover, cook about 4 minutes (or until shrimp turns pink). Drain, cool, remove shells and devein.

To assemble:
4 cleaned rainbow trout, each weighing 3/4 to 1 pound
4 pats sweet butter
2/3 stick sweet butter
1/4 cup fumet
3 tablespoons dry white wine
3 egg yolks

Clean fish well, leaving heads and tails intact. Dry well with paper towel. Rub inside cavity and outside of each trout well with pat of softened butter. Salt inside and outside skin of each trout, sprinkle with few grains cayenne. Place trout in shallow, ovenproof platter (or copper baking dish). Cover loosely with a piece of buttered aluminum foil (or buttered paper). Bake in preheated 300 degrees F. oven for about 20 minutes.

Meanwhile prepare sauce as follows:
Combine fumet, wine and remaining butter in top of double boiler. Cook over hot, but not boiling water until butter melts. Add egg yolks one at a time, beat into wine mixture after each addition. Cook, stirring constantly, until sauce is consistency of thick cream. Arrange cooked mussels and shrimp around baked trout, spoon sauce over all. Return to oven to glaze lightly. Serves 4.

Abby Dalton's Lamb Stew with Parsley Dumplings

Lamb Stew:
1 1/2 to 2 pounds lean boneless lamb from leg or breast, cut into cubes
well-seasoned flour
vegetable oil
lamb bones, reserved from leg or breast
1 cup celery, chopped
1 onion, peeled and chopped
1 bay leaf
4 sprigs parsley, chopped
10 to 12 bruised peppercorns
salt and pepper to taste
1 (10 3/4 ounce) can chicken broth, optional
3 or 4 carrots, scraped, cut into large pieces
3 large stalks celery
2 large onions, peeled and cut in large pieces
1 cup frozen or fresh peas

Parsley Dumplings:
2 cups sifted flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 tablespoon butter
3/4 cup parsley, minced
2 egg yolks
1/2 cup cold buttermilk
chopped parsley, optional

Trim all fat from lamb; dredge in seasoned flour. Brown in hot vegetable oil in skillet on all sides. Set aside browned lamb.

Meanwhile, simmer bones with chopped celery, onion, bay leaf, parsley, peppercorns, salt and pepper to taste and water to cover. Cover and simmer (do not boil) 3 to 4 hours, until stock is well flavored.

Strain stock; discard vegetables and bones. Add strained stock, a little at a time, to hot lamb. Loosen cooked flour mixture, stirring with wooden spoon. Add enough chicken stock if necessary, to make a very light gravy. Add remaining ingredients except peas and dumpling mixture. Cover and simmer (do not boil) until vegetables are almost tender. Add peas and dumpling mixture. Cook until dumplings are done, about 12 minutes. Serve piping hot!

Parsley Dumplings:
Sift together dry ingredients. With knife, cut in butter until mixture resembles corn meal. Work in chopped parsley. Beat egg yolks with buttermilk in separate bowl; add quickly to flour mixture with fork. Do not beat mixture. Drop dough by small teaspoonsful into simmering stew. Cover tightly, cook 12 minutes without peeking! Serve hot. Dust with additional parsley if desired.

Barbara Eden's Chicken and Rice Supreme

Chicken and Rice:
3 tablespoons vegetable oil, divided
1 onion, chopped
2 cups mushrooms, sliced
1 1/2 pounds boneless chicken, cubed
1/4 cup dry white wine
1 (10.5 - 10.75 ounce) can cream of mushroom soup
1/2 cup chicken broth
1/2 cup sour cream
1 teaspoon curry powder
4 cups cooked rice
1 cup frozen peas
1/2 cup green onions, chopped
salt and pepper to taste

1 cup Cheddar cheese, grated
1/4 cup dry bread or cracker crumbs

In a large skillet, heat 2 tablespoons oil over medium heat: cook onion and mushrooms until softened. Remove to mixing bowl. Add remaining tablespoon of oil to hot saucepan and cook chicken pieces (skin removed) until golden brown; remove to bowl. Add wine to skillet, stirring to deglaze pan; add soup, broth, sour cream and curry powder, whisking together until blended. Stir into chicken and mushroom mixture along with cooked rice, peas and green onions; mix until well blended. Season with salt and pepper to taste. Transfer mixture to greased 10-cup baking dish or casserole. Top with a mixture of cheese and crumbs. Bake uncovered in 350 degrees F. oven for 30 to 40 minutes or until mixture bubbles and topping is golden brown. Makes 6 to 8 servings.

Barbara Eden's Company Green Beans

1 1/2 pounds green beans, ends trimmed
2 tablespoons butter
1 clove garlic, minced
1 sweet red pepper, thinly sliced
salt and pepper to taste
1/4 cup toasted slivered almonds

Cook the beans in a large pot of boiling salted water until tender crisp, about 4 to 5 minutes. Drain the beans and set aside. Dry the pot: add butter and melt over medium heat. Add garlic and red pepper strips; cook, stirring often, until softened, about 1 minute. Return the reserved beans to the pot and toss until vegetables are well mixed and beans are reheated. Season with salt and pepper and garnish with almonds. Makes 6 to 8 servings.

Barbara Eden's Crab-Stuffed Mushrooms

24 large mushrooms
2 1/2 teaspoons olive oil
4 tablespoons grated Romano cheese
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
8 ounces cream cheese, softened
1 1/2 tablespoons bread crumbs
4 ounces crab meat, rinsed and tossed with 1 tablespoon fresh lemon juice
Juice of 1/2 lemon
1 1/2 teaspoons Cognac
1 teaspoon Dijon mustard

Remove mushroom stems. Combine 2 tablespoons of the Romano cheese with remaining ingredients in a bowl; beat with mixer for 5 minutes. Fill mushrooms with a 1/2-inch crown left on top.

Lightly butter a large baking sheet and arrange stuffed mushrooms with a space between. Bake 10 minutes. Remove mushrooms from oven; sprinkle with remaining 2 tablespoons Romano cheese. Heat broiler.

Place mushrooms under broiler until cheese melts and is golden. Yields 24 servings.

Betty Ford's Chinese Pepper Steak

2 pounds flank steak
2 tablespoons shortening
3 green bell peppers, cut into 1 1/2-inch pieces
1 package onion soup mix
2 tablespoons soy sauce
1/2 cup sherry
2 tablespoons cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper

Cut steak lengthwise into 1/2-inch strips and then into 1-inch pieces.

Melt shortening in skillet and fry steak just long enough for it to change color. Remove meat and sauté the green pepper. Bring 2 cups of water to a boil in a large pot. Add onion soup mix and continue to boil for 10 minutes.

Stir in the meat and green pepper and simmer for 30 minutes.

Add the soy sauce, sherry, cornstarch (diluted in a little water), salt and pepper. Cook until slightly thickened. Serve over steamed rice. Serves 4.

Betty Ford’s Curried Tuna Casserole

6 tablespoons butter
2 tablespoons minced shallots
2 garlic cloves, minced
2 medium red peppers, julienned
4 tablespoons flour
2 tablespoons curry powder
3 cups hot chicken stock
1 cup hot milk
2 teaspoons freshly ground pepper
1 tablespoon Worcestershire sauce
pinch of salt
10 ounces small pasta shells
2 cups drained tuna
1/4 cup dry sherry
6 saltine crackers, crushed
2 tablespoons grated Parmesan cheese

Heat oven to 375 degrees F. Butter a 3-quart casserole dish.

Melt butter in a 2-quart saucepan; add shallots and garlic, and sauté lightly for 1 minute. Do not brown. Stir in red pepper strips and sauté for 2 minutes. Stir in flour and curry powder; cook, stirring constantly, until flour is well absorbed.

Add hot stock and bring to a boil; stir until smooth. Add hot milk, pepper, Worcestershire sauce, and salt. Bring to a boil and simmer for 5 minutes; keep warm.

In a large pot of boiling salted water, cook pasta for 7 minutes. Drain well and transfer into the prepared casserole dish.

Flake tuna into small pieces and spread evenly over the shells. Slowly pour the sherry over tuna, then top with the warm sauce. Sprinkle with cracker crumbs and grated cheese.

Bake on middle shelf of preheated oven for 30 minutes or until heated through and lightly browned on top.

A.J. Foyt's 500-Mile Chili

3 pounds stewing beef, cubed
1 pound chorizo
2 large onions, diced
5 cloves garlic, minced
3 jalapeno peppers, peeled and diced
3 tablespoon olive oil
1/2 teaspoon cayenne
3 tablespoons chili powder
3 (15 ounce) cans tomato sauce
1 teaspoon salt
1 1/2 cups water
1 can Mexican beer

Brown meat, onions, garlic and jalapenos together in olive oil. While mixture is browning, add cayenne and chili powder. Stir often. Add tomato sauce, salt, water and beer. Cover and cook on low heat for 30 minutes, stirring often. Uncover and simmer for 2 hours. Serves 6 to 8.

Aretha Franklin's Queen of Soul Ham

1 (12 to 14 pound) fully cooked, bone-in ham
1 (16 ounce) box light brown sugar
3 tablespoons French's mustard
1 (8 ounce) jar maraschino cherries, drained
1 (12 ounce) ginger ale (preferably Vernor's)
1 (20 ounce) can pineapple rings
baker's coconut for garnish, optional

Heat oven to 350 degrees F.

Using a paring knife, score the ham, creating a diamond pattern. Insert cloves into the corners of each diamond. Place the ham on a rack set in a 12 x 15-inch roasting pan. Cover loosely with foil and bake until ham appears juicy, about 30 minutes.

Place brown sugar and mustard in a medium bowl. Stir to combine. Gradually add ginger ale to brown sugar mixture until a pourable consistency is achieved; you may not need the whole can. Remove ham from oven and remove foil. Pour brown sugar mixture over ham, and, using a pastry brush, coat the sides. Cover ham with foil, return to oven, and cook for 1 hour, basting every 20 minutes. Remove foil for last 20 minutes. Serves 12.

Annette Funicello's Steak in a Bag

2 pounds top sirloin steak, cut 2 1/2 inches thick
2 tablespoons garlic spread
2 tablespoons vegetable oil
1 teaspoon salt
1 1/2 teaspoons seasoned pepper
1/2 cup Cheddar cheese, shredded
1 cup bread crumbs

Trim fat from steak. Make a paste from garlic spread, vegetable oil, salt and seasoned pepper. Spread on both sides of steak.

Combine cheese and bread crumbs; pat on steak. Place steak in brown paper bag (large enough to fit steak comfortably). Seal loosely with paper clips. Bake in preheated 375 degrees F. oven for 30 minutes. Increase oven temperature to 425 degrees F. and bake steak for 15 minutes longer. Unseal bag to serve.

For easy handling, place bag on cookie sheet during baking. Annette advises, "You can bake steak early in the day, then bake at 425 degrees F. just before serving. The steak is out of this world." Yields 6 servings.

Alfred Hitchcock's Quiche Lorraine

Tart Pastry:
2 cups pastry flour
1/2 cup butter
1 egg yolk
1/4 cup cold water

2 or 3 slices cooked diced ham
2 onions, sliced
4 eggs
dash of cayenne pepper
light grating of nutmeg
2 cups hot milk

Tart Pastry:
Work lightly together the pastry flour, butter, egg yolk, a pinch of salt and cold water. Chill the dough for 1 hour or until needed. Roll out half the dough to line the pie pan. Prick randomly with the point of knife and crimp the edge with the tines of a fork. Save remaining pastry for another pie.

Scatter diced ham on the crust. Sauté sliced onions in butter until they are soft, but not brown; spread over ham. In a saucepan, beat four eggs with a good pinch of salt, cayenne and nutmeg. Gradually add hot milk, beating continually with a wire whisk. Continue to beat the mixture over a low fire until the custard begins to thicken. Pour it into the tart shell and bake at 375 degrees F. for 30 minutes or until custard is set and the top is golden. Serve hot.

Bob Hope's Favorite Chicken Hash

2 chicken breasts, broiled
2 slices bacon, crisply fried and crumbled
1/2 small onion, chopped
salt and pepper to taste
1/2 teaspoon lemon juice
2 tablespoons butter
1 teaspoon dry sherry
2 tablespoons sour cream

Cut chicken into thin strips. Combine chicken, bacon, onion, salt, pepper, lemon juice and butter in skillet. Cook until onion is tender. Stir in sherry and sour cream. Cook just until heated. Serve immediately.

Ann Landers' Meatloaf

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

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

Angela Lansbury's Power Loaf

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

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

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

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

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

Dolly Parton's Corn Pone

2 cups cornmeal
1 teaspoon salt
2 teaspoons all-purpose flour
2 teaspoons bacon grease
About 1 cup milk (enough to make stiff batter)

Mix all ingredients together. Form pones by hand and put on greased baking sheet. Bake 12 to 15 minutes at 425 degrees F. Makes about 1 1/2 dozen, depending on size.

Dolly Parton's Cowboy Beans

1 pound ground beef
2 medium onions, chopped fine
1 small bell pepper, chopped fine
2 (16 ounce) cans pork and beans
2 cups catsup
1 teaspoon vinegar
1/4 cup brown sugar, firmly packed
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon pepper

Heat oven to 350 degrees F.

Brown ground beef, onions, and pepper in a 10-inch skillet. Add remaining ingredients. Pour into baking dish and bake for about 15 to 20 minutes or until mixture is bubbly. Serves 8 to 10.

Dolly Parton's Five Layer Dinner

2 cups sliced potatoes
2 cups extra lean ground beef
1 cup onions, sliced
2 cups cooked tomatoes
Salt and pepper
1 green bell pepper, sliced

Layer potatoes, beef, onions and tomatoes in a 2-quart casserole. Season each layer with salt and pepper to taste. Garnish with sliced green peppers. Cover and bake for 2 hours at 350 degrees F. Serves 8.

Burt Reynolds' Beef Stew

3 slices bacon, cut into small pieces
4 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 pounds boneless beef round, cut into 1-inch cubes
1 large onion, chopped
1 clove garlic, minced
1 (8 ounce) can tomato sauce
1 (8 ounce) can beef broth
1 cup dry red wine
1 bay leaf
Pinch of thyme
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
3 potatoes, cut into bite-size pieces
6 to 8 fresh mushrooms, sliced

Cook bacon until crisp in a Dutch oven; reserve bacon fat, and drain bacon on paper toweling.

Combine flour, salt and pepper in a plastic bag; shake beef in flour mixture to coat completely. Brown beef in bacon fat, turning often. (Add a little more vegetable oil if needed.) Add onion and garlic; cook 3 minutes. Add tomato sauce, broth, wine, bay leaf, and thyme. Cover; lower heat, simmer 1 1/2 hours.

Add carrots, celery, potatoes, and mushrooms. Uncover and cook until meat and vegetables are tender. Sprinkle with reserved bacon. Serves 4.

Dinah Shore's Zucchini Stuffed Chicken

8 to 10 chicken pieces (with skin on)
2 zucchini, washed and shredded
4 cups bread, shredded
2 eggs, beaten
2 tablespoons chicken seasonings (salt, pepper, garlic powder, onion powder)*
(* 2 tablespoons combined spices)
1 large onion
1 to 2 cup water

Wash and clean chicken.

Mix all stuffing ingredients except water. Add water, a little at a time, until mixture is soft but of a fairly firm consistency. Place 2 to 3 tablespoons of mixture under the skin of each chicken piece and place on baking tray. Bake at 375 degrees F for 40 to 50 minutes. Drain off fat and serve.

Elizabeth Taylor’s Chicken with Avocado and Mushrooms

1 dark-skinned California avocado (Haas), peeled and cubed
1 tablespoon lemon juice
2 (21⁄2-pound) chickens, cut into serving pieces
Salt and freshly ground pepper
1⁄4 cup butter

3 finely chopped shallots
3 tablespoons cognac
1⁄3 cup dry white wine
1 cup whipping cream
2 cups sliced fresh mushrooms
1 cup chicken stock
Chopped fresh parsley, for garnish

Sprinkle avocado with lemon juice. Cover and refrigerate.

Season chicken with salt and pepper. In a large heavy skillet, over low heat, heat 3-4 tablespoons butter and saute chicken until juices run yellow when it is pricked with a fork, about 35-40 minutes. use two skillets if necessary, adding more butter as needed. Transfer cooked chicken to a serving dish. Cover loosely with aluminum foil. Keep warm in a 300 degrees F. oven for 15 minutes, while preparing sauce.

Add shallots to skillet. Cook over medium heat, stirring and scraping sides and bottom of pan with wooden spoon. Add cognac and wine and bring to a boil. Boil until mixture has almost evaporated. Add cream and boil 5 minutes longer.

In a saucepan over high heat, saute mushrooms in 3 T. butter.

Add chicken stock to cream mixture. Cook over medium heat, stirring constantly, until thick. Add the mushrooms, remaining cognac and avocado cubes. Stir until well blended. Pour over chicken. Sprinkle with parsley. Enjoy! Serves 6-8.

Alex Trebek's Tourtiere Trebek

1 pound ground pork
3/4 pound ground veal
1 large onion, chopped
1 teaspoon poultry seasoning
1/2 teaspoon thyme
1/4 teaspoon ground cloves
1/4 cup red wine, beef stock or water
1/2 cup fresh bread crumbs
Salt and pepper
Pastry for double-crust pie (9 inch)
Milk or lightly beaten egg

In large pan, combine meat, onions, seasonings and wine; cook over low heat for 1 hour.

Drain fat. Stir in bread crumbs, and salt and pepper to taste. Let cool for about 45 minutes.

Roll out pastry and line a 9-inch pie plate. Spoon in filling; cover with pastry. Cut steam vents in top and seal edges. Brush lightly with milk or egg. Bake in 350 degrees F. oven for 1 hour or until pastry is golden brown.
Makes 4 to 6 servings.

Leslie Uggams' Baked Stuffed Bluefish

3 tablespoons soft sweet butter
1 tablespoon minced Bermuda onion
2 tablespoons minced celery
2 cups unseasoned bread cubes
1 1/2 teaspoons minced parsley
pinch poultry seasoning
pinch ground sage
1/2 teaspoon salt
few gratings freshly ground pepper
1/3 cup dried apricots
3/4 cup water
2 1/2 pounds cleaned bluefish
1/2 lemon

Melt one tablespoon butter over low heat. Saute onion and celery in butter until limp. Place in bowl with bread cubes, parsley, poultry seasoning, sage, salt and pepper.

Simmer apricots in water 5 minutes; drain, retaining cooking juice. Chop apricots slightly and add to seasoned bread cubes. Heat 1/2 cup apricot juice to boiling, pour over stuffing in bowl. Toss lightly to blend well.

Line shallow baking dish with aluminum foil. Rub fish inside and out with butter. Stuff cavity of fists, press top and bottom together to close (or secure with skewers). Bake in preheated 350 degrees F. oven 15 minutes or until fish starts to flake. Pour lemon juice over fish during baking. Run under broiler to brown skin. Serve at once with parslied potatoes and cooked string beans. Serves 2.

Leslie Uggams' Summer Potato Salad

1 pound small white new potatoes

2 tablespoons wine vinegar
1 tablespoon melted hydrogenated fat (or salad oil)
1 teaspoon salt
2 sweet gherkins, chopped
1/4 cup minced celery
1 hard-cooked egg, chopped
1 tablespoon minced white onion
3 tablespoons mayonnaise
few gratings freshly ground pepper

Cook potatoes in jacket in boiling water until tender; drain, peel, dice, place in bowl. Mix together vinegar, melted fat (or salad oil), salt and pepper; stir to dissolve salt; pour over potatoes in bowl, mix well. Cover, refrigerate several hours.

Add gherkins, celery, egg, onion and mayonnaise to potatoes. Mix well. Serve chilled on lettuce cups with chicken salad, sliced garden-ripe tomatoes, crackers and tall glasses of iced tea. Serves 2-3.

Leslie suggests: "Make chicken salad from left-over chicken. Prepare sauce by using mustard thinned with a little milk, boil to reduce. Add vinegar (white), seasonings to taste, put over chicken pieces with diced pickles, celery and mayonnaise. Chill well before serving."