January 27, 2016

Recipes of Old or Dead Famous People V

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.)

Did You Know?

A cool oven has temperature set to 90 degrees C. (200 degrees F.), and a slow oven has a temperature range from 150-160 degrees C. (300-325 degrees F.). A moderate oven has a range of 180-190 degrees C. (350-375 degrees F.), and a hot oven has temperature set to 200-230 degrees C. (400-450 degrees F.).

1 dessertspoonful = two teaspoons

Wendy Barrie's Crab Lorenzo

1 large can mushrooms
1 large can crab meat
4 tablespoons butter
1 package noodles
2 cups milk,
3 packages grated cheese
4 tablespoons flour

Cook noodles seven minutes in salted water. Drain and let dry. Make white sauce of flour and butter in double boiler, adding milk gradually. When smooth add cheese and mushrooms (the mushrooms should be drained). Then add crab meat, seasoning, and noodles. Grease baking dish well and pour in mixture. Cover with buttered bread crumbs and cook 25 minutes in oven, or until brown. Serve in shells or ramekins. (It may be baked in these if preferred, and rice may be substituted in place of noodles.) This serves eight people.

Freddie Bartholomew's Corned Beef Hash

Dice corned beef and potatoes together. Saute half an onion in butter. Add 1/2 teaspoon English mustard and 1 tablespoon tomato sauce. Brown slightly. Place in baking dish and bake until crust appears on top. Serve with chip potatoes.

Edwina Booth's Fruit Salad

All sorts of fresh fruits, dates, figs, nuts, and avocados cut up and mixed with mayonnaise and garnished with whipped cream. Cheese wafers and tea with the salad make a most perfect luncheon according to Miss Booth.

Virginia Bruce's Steamed Cottage Pudding

2 cups flour
1/2 teaspoon baking powder
1 pinch salt
1 cube butter
1 cup sugar
1/2 cup milk
4 eggs, separated

Cream butter and sugar until smooth. Add well-beaten egg yolks; beating constantly, add milk. Add to this mixture dry ingredients, constantly beating. Fold in stiffly beaten egg whites. Steam entire mixture over boiling water for 1 1/2 hours. Serve with hot chocolate sauce.

Bruce Cabot's French Fried Onions

Slice large Spanish onions thin and separate the rings. Soak the rings in milk for about half an hour. Have the deep fat heated to between 380 and 390 degrees. Drain the onion rings and dip them in salted flour. Have the flour in a deep bowl, and shake the rings well until they are well floured. Then drop a few at a time into the fat, cook until golden brown. Drain on wrapping paper before serving.

James Cagney's Apple Cheese Pie

7 cups pared, sliced cooking apples
1/2 cup granulated sugar
1/2 cup brown sugar
3 tablespoons flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Prepared pastry for double-crust, 9-inch pie
1/2 pound sliced Cheddar cheese
2 tablespoons butter, cut in small pieces

Toss together apples, sugars, flour, cinnamon, and nutmeg in a large bowl until mixed.

Roll out bottom pie crust and place in a 9-inch pie plate. Fill with half apple mixture. Cover with layer of cheese. Add rest of apples. Dot top with small pieces of butter.

Roll out top crust. Place over the apples. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.

Bake in a 425 degrees F. oven for 40 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Serve warm.

James Cagney's Egg-in-a-Hole

1 slice good bread
olive oil or butter
salt and pepper to taste
1 good egg
1 garlic clove, sliced (optional)
pinch of red pepper flakes

Using a small glass or a cookie cutter, punch a hole in the center of the bread. Lightly paint both sides of the bread with olive oil, as well as the punched-out round (or brush with butter if you prefer).

Heat a cast-iron skillet over medium-high heat. When the pan is hot, lay in the bread. Let it begin to sizzle, then crack the egg into the hole. Season with salt and pepper and sprinkle with the garlic, if using. Brown the little round too, but be careful, as it will cook more quickly. When the bread is golden on one side and the egg is partially set, quickly flip it with a spatula and continue cooking for a minute or two more. A runny yolk is the aim. Sprinkle the top lightly with salt and pepper and a few red pepper flakes.

James Cagney's Meatballs and Beans

For the Meatballs:
1 1/2 pounds ground beef
1 yellow onion, chopped
1 tablespoon A-1 Steak Sauce
1 tablespoons parsley, minced
1/2 teaspoon oregano
1/8 teaspoon paprika
1/8 teaspoon rosemary
1/2 teaspoon salt
1/2 teaspoon pepper

For the Coating:
1/2 cup seasoned bread crumbs
3 tablespoons olive oil

For the Sauce:
1 can (8-ounce) tomato sauce
1/3 cup ketchup
1/2 cup sour cream

1 can (15-ounce) kidney beans, drained

Mix meatball ingredients together. Take by tablespoonfuls and form into balls. Coat the meatballs in bread crumbs. Fry in oil until browned.

Meanwhile in bowl, mix sauce ingredients together, then add to browned meatballs. Bring everything but beans to a simmer.

Add beans and cook meatballs through.

James Cagney's New England Clam Chowder

3 dozen shucked raw, clams and their liquid
1 1/2 cups water, salted with 1 1/2 tsps. salt
2 red potatoes, thinly sliced with skins on
1/4 lb. diced bacon
2 medium onions, chopped
1 small bottle (8 oz.) clam juice
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/4 tsp. dried savory
1/4 tsp. fresh thyme
3 cups milk or light cream
Snipped parsley
1 tbsp. butter

Mince clams and drain liquid, reserving separately. (i.e.-Set liquid aside. Set clams aside separately.)

In large soup pot, cook potatoes in salted water until tender.

Cook bacon in a skillet. Add bacon to pot.

In bacon fat remaining in skillet, cook onions until soft. Add onions to soup pot along with bottle of clam juice and reserved clam liquid. Add salt, pepper, savory, and thyme. Heat to boiling. Lower heat to simmer. Simmer five minutes.

Add three cups milk or cream. Heat through. Once hot, add reserved clams and heat just until clams are cooked, but still tender. Serve chowder in bowls garnished with small bit of butter and snipped parsley on top of each.

Dolores del Rio's Enchiladas

1 pound fresh tomatoes
1 medium onion, finely cut
2 small cans green chiles, finely cut
salt and pepper to taste
4 asaderos (Mexican cheese)
1 pint sour cream
1 dozen tortillas

Scald tomatoes, peel and dice. Fry onions in lard, then add tomatoes and continue frying. Add chiles and season with salt and pepper to taste. Add asaderos. When it begins to melt; remove from fire.

Fry tortillas, one by one, in lard, leaving them soft. Place tortillas on plate and put in the center of each one a mixture of tomatoes, onions, cheese and chiles, roll each one and cover them with sour cream. Serve immediately.

William Demarest's Sour Cream Waffles

2 cups cake flour
1/8 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon granulated sugar
2 cups sour cream
1/2 cup buttermilk
6 tablespoons butter, melted (3/4 stick)
4 large eggs (separated, whites beaten stiff)

Sift dry ingredients. Add wet ingredients and mix. Add egg yolks and mix. Fold in egg whites. Bake in hot waffle iron.

Alan Dinehart's Baked Red Kidney Beans

1 large can kidney beans
2 medium or 1 large onion
1 can tomato soup
3 strips bacon

Put a layer of beans in greased baking dish. Then thin layer of sliced onions. Cut bacon into small pieces, and lay on top of onion. Repeat until ingredients are used. Pour can of tomato soup over all, and bake 2 hours. Recipe may be doubled or tripled to serve more people. Delicious substitute for meat, and kept hot, is a grand dish for picnics or out-of-door meals.

Richard Dix's Eggnog Pie Deluxe

Separate yolks from whites of 4 eggs. Beat yolks separately and into them stir 2 tablespoons and 1/2 cup sugar. While doing this have 2 cups milk scalding in top of double boiler. Pour scalded milk over egg yolk mixture, return to double boiler and cook until thick. When cold, fold in stiffly beaten white of 1 egg and add rum flavoring. Pour into pie shell and top with meringue made from 3 remaining egg whites, stiffly beaten and sweetened with 6 tablespoons powdered sugar. In making crust, crumb 15 graham crackers. Into this work 1/2 cup butter and 1 tablespoon sugar. Press mixture firmly with fingers against bottom and sides of buttered pie tin and bake for 10 minutes in moderate oven, about 325 degrees F.

Richard Dix's Kippered Alaska Cod

Piece of kippered cod about 1 1/2 pounds
6 medium onions
2 tablespoons butter
1 cup medium thick white sauce
1 tablespoon butter
Seasoning to taste

Boil the kippered cod until tender, drain and put in earthen casserole. Pare and slice the onions and fry to a golden brown in 2 tablespoons butter. Spread over the fish, add a tablespoon butter and put the casserole uncovered in the oven for 5 minutes or until lightly browned. Send to the table at once without taking from casserole.

In making the white sauce, use enough butter to make a good rich sauce or add a little cream when blending.

Deanna Durbin's Ham Loaf

2 cups minced ham
1 1/2 lbs. fresh (minced) pork
2 eggs
1 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup brown sugar
1 teaspoon dry mustard
1/4 cup vinegar
6 slices tinned pineapple
6 teaspoons red currant jelly

Mix ham and pork together. Add slightly beaten eggs, milk, salt and pepper. Grease a loaf pan generously. Pour in brown sugar mixed with mustard and vinegar. On this press the slices of pineapple with red currant jelly. Over this spread the meat. Bake in a moderate oven for 1 1/2 hours. Cut in slices and serve hot or cold.

Nelson Eddy's Shortnin' Bread

4 cups all-purpose flour
1/2 teaspoon salt
2 cups butter
1 cup light brown sugar

Preheat the oven to 350 degrees F.

Sift together flour and salt.

Cream the butter with the brown sugar. Add the flour mixture a bit at a time until mixed well.

Roll out on a floured board to 1/2-inch thickness. Cut into "ladyfinger"-like slices.

Place on a greased pan and bake for 20 minutes, or until just beginning to brown. Cool completely.

Patricia Ellis' Lime Sauce

4 tablespoons catsup
1/2 teaspoon salt
few drops of Tabasco sauce
7 tablespoons fresh lime juice (4 good-sized limes will give this amount).

Blend together the catsup, salt, fresh lime juice, and Tabasco. Chill thoroughly. Serve on shrimp or seafood cocktails.

Douglas Fairbanks, Jr.'s Boston Brown Bread

1 cup graham or whole wheat flour
1 cup corn meal
1 cup white flour
1/2 cup sugar
1 teaspoon salt
1 teaspoon baking soda
3/4 cup molasses
2 cups sour milk

Mix and sift the dry ingredients, add the sour milk and molasses. Beat well and fill buttered molds with closely fitting covers, 2/3 full. Let stand 1/2 hour and then steam 3 hours, taking care that the water does not come over the rack on which the tins are placed. Boston brown bread is sometimes not steamed but baked in a moderate oven, but the result is not so satisfactory.

Douglas Fairbanks, Sr.'s Gnocchi a la Romaine

1 qt. milk
1/4 lb. butter
1 nutmeg (ground)
salt and pepper
6 oz. Cream of Wheat
2 egg yolks
1/2 lb. Swiss cheese (grated)

Combine one quart of milk with one-fourth pound of butter, melted, one nutmeg (ground) and salt and pepper. Let come to a boil, add six ounces of Cream of Wheat, and cook in a double boiler for an hour. Add two egg yolks and one-half pound of Swiss cheese (grated). Put in a flat pan, about one inch deep, and cool. Cut in round shapes and put in a buttered baking pan or dish. Cover with grated Swiss cheese and bake for fifteen minutes. Serve very hot.

Kay Francis' Dinner in a Dish

"Butter the casserole generously," says Kay. "Press salmon together in a large mound in the center, then select any one of your favorite vegetables that is good when creamed, such as spinach, asparagus, or peas. Make a thick cream sauce in a saucepan and combine it with the cooked vegetable. Season well. Fill the casserole around the salmon with alternate layers of the creamed vegetable and rolled bread crumbs. Bake through and presto--you have a dinner and every vitamin the normal person needs is present."

Clark Gable's Baked Stuffed Pork Tenderloin

3 pork tenderloins
Melted butter
2 cups crumbled toasted bread
1/3 cup boiling water
1 egg, beaten lightly
¼ cup butter
½ small onion, minced
½ teaspoon minced parsley
½ teaspoon salt
¼ teaspoon celery salt
1/8 teaspoon powdered sage
Sprinkling of salt

Split the tenderloins so they will lie flat. Brush with melted butter. Then prepare the following stuffing:

Pour boiling water over toasted crumbs (the crumbs should be well moistened) then add beaten eggs, butter, onion, parsley, salt, celery salt, sage and a sprinkling of pepper. Mix all together until light, then spread on pork tenderloins and tie with a string. Arrange in a greased baking dish, sprinkle lightly with salt, put about a half cup of water in bottom of pan and bake at 400 degrees F. about an hour, or until tender. To serve, cut and remove string. Thicken pan gravy and serve with tenderloins.

Clark Gable's Pancakes

1 1/2 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
1 teaspoon sugar
1 egg
1 tablespoon melted butter
1 cup milk (or water)

Sift flour, measure. Mix and sift together with salt, baking powder and sugar. Beat egg, combine with liquid and add to dry ingredients. Beat until smooth. Add melted butter. Mix thoroughly. Bake on hot greased griddle until filled with bubbles and golden brown on under side. Turn and bake on the other side until done.

Clark Gable's Southern Fried Chicken

3 lb. frying chicken, cut into serving pieces
1/2 cup shortening
1/4 cup water
1 1/2 tablespoons flour
1/2 teaspoons salt
1 - 8 teaspoons pepper
1/2 teaspoons paprika
1 cup boiling water.
2 tablespoons cream

Roll pieces of chicken in a seasoned flour. Fry chicken in hot shortening in frying pan. Brown well on both sides, then reduce heat slightly. Add water. Cover and cook for 15 minutes on each side, or until chicken is tender. Pour off from pan all but two tablespoons fat. Add flour, blend and stir until richly browned. Add salt, pepper, paprika and boiling water. Cook until smooth and thickened, stirring constantly. Add cream and blend. Pour around chicken. Serves four people.

Katharine Hepburn's Eggplant Casserole

Butter for frying and sauteing
1 1/2 pounds eggplant, sliced
1 yellow onion, chopped
2 cups tomatoes, chopped
1 tablespoon parsley, chopped
2 cups buttered bread crumbs
salt and pepper to taste

Fry eggplant in butter, remove, then add onions, tomatoes, and parsley; cook a few minutes.

In a Pam-sprayed casserole, layer eggplant, sauce, then bread crumbs; repeat.

Bake 30 minutes at 375 degrees F., or until browned and bubbly.

President John F. Kennedy's Seafood Casserole

1/2 pound crab meat, fresh cooked
1/2 pound lobster meat, fresh cooked
1 pound shrimp, fresh and deveined
1 cup mayonnaise
1/2 cup chopped green pepper
1/4 cup chopped green onion
1 1/2 cups chopped celery
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
2 cups crushed potato chips
Paprika (to garnish)

Mix all ingredients except the potato chips together. Pour into greased casserole dish. Top with crushed potato chips. Sprinkle with paprika. Bake in 400 degrees F. oven 20 minutes, or until hot and bubbly.

President John F. Kennedy's Waffles

1/2 cup butter
1 tablespoon granulated sugar
2 egg yolks
1 pinch salt
1 cup cake flour
1 tablespoon cake flour
4 teaspoons baking powder
1 cup buttermilk
2 egg whites (beaten stiff)

Cream butter and sugar. Add yolks and blend. Add sifted dry ingredients and blend. Add milk and blend. Fold in egg whites. Cook in waffle iron.

Carole Lombard's Salisbury Meatballs

1 1/2 pounds ground round
2 tablespoons olive oil
2 yellow onions, chopped fine
1 clove garlic, minced
1 bell pepper, chopped fine
1 can (10.75-ounce) tomato soup
1/2 cup chili sauce
1 cup water

Roll the meat into little balls. Brown in hot olive oil. Add vegetables and saute until soft.

Add soup, chili sauce, and water. Simmer until meatballs are cooked through and sauce thickens.

Jeanette MacDonald's Baked Beans

3 to 4 (15-ounce) cans navy beans, drained

For sauce:
1 tbsp. Karo molasses
1 tsp. India relish
1 tbsp. chili sauce
1/2 tsp. chopped onion
1/2 tsp. prepared mustard
dash of Worcestershire sauce
1/2 large tomato, peeled and crushed
1 tbsp. maple syrup
1 tbsp. brown sugar

Most effective if made in an old-fashioned bean pot. Put half a can of beans in bottom of bean pot. Sprinkle with all of sauce ingredients. Top with the rest of the can of beans.

Repeat layers of beans and sauce ingredients, using as many as three or four cans of beans, according to the amount desired.

When pot is filled, spread strips of bacon across the top, and sprinkle with brown sugar. If you do not like your beans sweet, use less maple syrup and brown sugar. Also, if you like them less liquid, squeeze out some of the tomato juice before adding to the overall mixture. Place in hot oven (400 degrees F.) for about 1 1/2 to 2 hours. Serve with hot, buttered Boston brown bread (recipe follows).

Jeanette MacDonald's Boston Brown Bread

1 1/2 cups yellow cornmeal
1 cup graham or whole wheat flour
1 cup rye flour
2 tbsps. sugar
1 tsp. baking soda
1/2 tsp. salt
2 cups sour milk
1/2 cup molasses
2/3 cup raisins

Combine dry ingredients. Mix together milk, molasses and raisins. Stir liquid ingredients into dry ingredients. Divide batter, pour into two buttered one-quart pudding molds filling 2/3 full. Cover tightly. Place in pan filled with boiling water (enough water to reach halfway up the mold.) Steam about 2 to 2 1/2 hours. Add more water as needed to keep water at proper level. Remove molds from water. Undercover and set in 300 degrees F. oven for 20-30 minutes to dry off. Remove from molds and serve hot with butter.

Ricardo Montalban's Torta Aztec

8 tortillas
1/2 cup oil
4 chorizos (Mexican sausage)
grated Cheddar cheese
1 pound Monterey Jack cheese
6 hard-boiled eggs

Fry tortillas in oil lightly. As each is fried set aside. Skin and crumble chorizos and fry, set aside. Cube Monterey Jack cheese and slice hard cooked eggs. When this is done make sauce as follows:

1 medium minced onion
1/4 cup oil
3 cups tomato puree
1 tsp. oregano
1 bay leaf
Salt and pepper
3 green chiles

Fry onions in oil. Add tomato puree. Season with oregano, bay leaf, salt and pepper. Chop and add chiles. Cook covered for 30 minutes. When sauce is done, place one tortilla in casserole and on it spread chorizo, grated Cheddar cheese, Monterey Jack cheese, 2 or 3 tablespoons of the sauce and ring of hard boiled eggs. Repeat this procedure until all tortillas have been used. Sprinkle remaining chorizo and Monterey Jack cheese over top and pour all remaining sauce on top of casserole. Bake in moderate oven, 350 degrees F. for 45 minutes. Cut as you would a cake. Serve with refried beans. (Serves 6.)

Sabu's Spicy Coconut Chicken

4 boneless chicken breasts

1/2 cup coconut milk
1/2 cup apricot jam
1/4 cup Dijon mustard
1/4 cup orange juice
1 tablespoon curry powder
1 teaspoon pepper

Stir marinade ingredients together. Reserve as much marinade as you will need for sauce and refrigerate. Never "reuse" marinade for sauce after it has come in contact with raw protein as some older recipes recommend.

Put marinade in a large Ziploc bag suitable for marinating. Add chicken breasts making sure they are covered with the marinade. Refrigerate.

Next day take out breasts, grill until the chicken reaches a safe minimum internal temperature of 165 degrees.

In a saucepan, heat reserved marinade until smooth. Use on top of chicken.

Natalie Schafer's Tuna Salad

1 can (12-ounce) tuna, drained
3 tablespoons mayonnaise (may need more)
2 large eggs, hard-boiled
2 tablespoons minced bell pepper
2 minced green onions
dash of Worcestershire sauce

Mix all ingredients together and chill.

Jimmy Stewart's Chicken Breasts Italian

2 pounds boneless skinless chicken breasts
1/2 cup all-purpose flour
1/4 pound chicken livers
3 tablespoons butter
1/2 teaspoon garlic powder
2 tablespoons lemon juice
2 large egg yolks
3 tablespoons light cream
1 teaspoon salt
freshly ground pepper to taste
4 parsley sprigs, garnish

Coat chicken breasts with flour and set aside.

Using a skillet over low heat, saute 1/4 pound chicken livers in butter. When browned on all sides, add in chicken breasts and season with garlic powder. Sprinkle on the lemon juice and turn breasts, cooking on both sides. Cover skillet.

In a mixing bowl, blend eggs yolks with light cream. Season with 1 tsp. salt and freshly ground pepper to taste. Add in this to skillet ingredients, stirring so as to coat chicken and liver. Cover skillet and cook 30 mins. over low heat. Turn ingredients once or possibly twice during cooking. Remove from heat. Garnish with sprigs of parsley. Serve immediately.

Jimmy Stewart's Favorite Pork Chops

3 pounds pork loin chops (six 8-ounce chops)
6 tablespoons ketchup
6 tablespoons brown sugar
6 slices yellow onion
6 slices lemon

Preheat oven to 350 degrees F.

In casserole or pan, place pork chops. Top each chop with 1 tablespoon ketchup, 1 tablespoon brown sugar, 1 slice onion, and 1 slice lemon.

Cover and cook for 45 minutes to 1 hour depending on thickness of chops. Uncover last 15 minutes.

Jimmy Stewart's Pork Chops Supreme

2 cups long-grain white rice, uncooked
3 tablespoons butter
20 ounces pork loin chops (4 chops, 5 ounces each)
1 cup celery, chopped
1 large yellow onion, diced
1 can (29 ounce) tomato puree

Cook rice per package directions and set aside.

Melt butter in skillet. Brown pork chops on both sides. Remove the chops and place in a large baking dish. Add celery and onion to the butter/drippings in the skillet. Cook until onion is translucent.

Place a mound of cooked rice on each chop and over this sprinkle the cooked celery, onion, and butter/drippings. Cover the entire mixture with a large can of tomato puree. Cover baking dish with foil. Bake in a 350 degrees F. oven for one hour.

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