November 29, 2015

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 Buttermilk Pancakes

3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons granulated sugar
3 large eggs, separated
3 cups buttermilk

Mix together all ingredients except egg whites. Beat egg whites until stiff. Fold beaten egg whites into pancake mixture. Cook pancakes as usual.

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.

Cary Grant's Oven-Barbecued Chicken

1 (4 1/2 pound) whole chicken (cut into pieces)
1/2 cup oil (vegetable oil, for frying)
1 cup ketchup
1/2 cup Worcestershire sauce
1/2 cup water
1/2 cup A-1 sauce
1/4 cup granulated sugar
1/4 cup cider vinegar
1 (8 ounce) yellow onion, peeled and diced
1 clove garlic, minced
2 tablespoons cornstarch (or more if needed)

Preheat oven to 325 degrees F.

Heat vegetable oil in a large skillet over medium till hot. Season chicken with salt and pepper. Fry the chicken pieces in the hot oil in batches until browned. Place browned chicken pieces in a 9 x 13 baking dish.

In a saucepan, combine ketchup, Worcestershire sauce, water, A-1 sauce, sugar, cider vinegar, onion and garlic. Whisk together over medium heat until warm.

In a small bowl, whisk together 2 tbsps. cornstarch with 2 tbsps. cold water until smooth. Slowly add the cornstarch mixture to the barbecue sauce, whisking until incorporated. Continue to whisk over medium heat until the sauce is hot, bubbly, and thickened. Remove from heat. Pour the sauce evenly across the top of the chicken pieces.

Cover the roasting dish with foil. Bake the chicken for 60-75 minutes, or until the meat is tender and well cooked. Remove from the oven.

If you'd like to serve extra sauce with the chicken, skim the fat drippings from the top of the sauce.

To thicken the leftover sauce, pour it into a saucepan and heat over medium heat.

Mix together equal amounts of cornstarch and water, a half tablespoon at a time, and slowly whisk into the sauce. Heat and add the cornstarch mixture, stirring constantly, until desired consistency is reached.

Serve chicken warm with the thickened barbecue sauce on the side.

Andy Griffith's Favorite Blue Bird Diner Ground Steak Sandwich

2 pounds beef chuck, ground (80/20 is crucial to the success)
1 teaspoon pepper
1/4 cup all-purpose flour
3/4 cup water
1/2 teaspoon salt
6 tablespoons mayonnaise
Coleslaw (prepared, 1 cup)
(2 tomatoes, sliced)

Start by browning the beef in the pan, chopping up so the meat takes on a "sloppy joe" appearance. Drain ground meat. Pepper meat liberally! This is supposed to be redolent in the taste of ground black pepper.

Whisk together flour, water, and salt. Add to skillet, and allow to come to a boil. Lower heat and simmer until mixture has thickened.

Serve on buns with mayo, your favorite coleslaw, and a slice of tomato.

George Harrison's Lentil Soup

1 red chili
1 tsp. cumin seeds
2 large onions, chopped
2 cloves garlic
1 cup lentils
2 large tomatoes, chopped
2 green peppers, chopped
1 bay leaf
Salt and pepper to taste

Heat a small amount of oil in frying pan. When oil is hot, add chili and cumin seeds. When seeds stop sputtering, brown onions and garlic in heated oil.

Wash lentils well and cover with water. Add browned onions and garlic to pan of lentils. Add tomatoes, peppers, bay leaf, plus salt and pepper. Bring to boil, cover, lower heat. Soup's on for 4 in an hour.

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' Bootlegger Beans
(Ann Landers = Esther Pauline "Eppie" Friedman Lederer)

3 ounces bacon (3 strips)
1/4 cup yellow onion, chopped
1 can (28 ounce) pork and beans
1 tablespoon brown sugar
2 tablespoons vinegar
2 tablespoons ketchup

Dice the bacon and fry in pan. When about 1/2 way done, add the onion. Pour off most of the grease. Add the rest of the ingredients, stir well and cover. Let this simmer for at least 30 minutes. It is better when simmered for 2 hours, even better when baked.

Ann Landers' Meatloaf
(Ann Landers = Esther Pauline "Eppie" Friedman Lederer)

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.

Ann Landers' Noodle and Spinach Ring
(Ann Landers = Esther Pauline "Eppie" Friedman Lederer)

8 ounces dry egg noodles
1 package (10 ounce) chopped frozen spinach
1/3 cup bread crumbs
1 cup American cheese, grated
2 1/2 cups milk
1 teaspoon salt
1 teaspoon Worcestershire sauce

Cook noodles in salted water. Drain.

Cook spinach in 1/2 cup salted water only until thawed. Drain.

In a buttered 2-quart ring mold, alternate layers of noodles, spinach, crumbs and cheese.

Combine other ingredients; pour over casserole.

Set in a pan of hot water and bake in a 350 degrees F. oven for about 45 minutes.

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.

Anne Meara's Fettuccine

1 pound fettuccine, cooked and drained
8 ounces grated Parmesan cheese
1/2 pound bacon
1/2 cup heavy cream
1 pound finely shredded cheddar cheese

Fry bacon and drain. Add to cooked, drained noodles along with cheeses and cream. Heat for 5 minutes, or until cheese melts.

Leonard Nimoy's Cold Soup

1 can (10.75 ounce) condensed cream of celery soup
2 cups water
1 whole cucumber, diced
3 green onions, minced
1 green bell pepper, minced
1 tablespoon lemon juice
1/2 cup sour cream

Mix all together and chill overnight before serving.

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.

Elizabeth Taylor's Salad

1 cup mixed salad greens
1/4 cup watercress, chopped
1 slice deli turkey, julienned
1 slice deli Swiss cheese, julienned
1 slice deli salami, julienned
2 tablespoons red wine vinegar
1 tablespoon oil

Mix the greens with the watercress. Layer the deli items on top. Mix vinegar and oil. Pour dressing over top.

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."

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