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
Sauce:
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.
Filling:
6 hard cooked eggs, finely chopped
1 pound Mozzarella cheese, sliced thin
12 thin slices Prosciutto ham
1/4 pound grated Parmesan cheese
Cook a one pound package of lasagne according to instructions on package. Drain, rinse in large pan of cold water, lay on wax paper. Oil a rectangular (9x16x3) baking dish. Put a thin layer of sauce on the bottom, then layers of lasagne, ham, sauce, lasagne, cheese and eggs, sauce, lasagne, in that order until dish is full. Top layer should be lasagne. Spread with more sauce and sprinkle generously with cheese. Bake about 3/4 hour at 350 degrees F. Cut in squares and top with hot sauce and more cheese. Freeze leftovers. Serves 8.
Lucille Ball's Chicken Saute
4 pound whole chicken, cut up
1/8 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
1/4 cup olive oil
1 tablespoon parsley, minced
1 cup sliced mushrooms
1 yellow onion, chopped
1 can (15 ounce) artichoke hearts, drained
1 clove garlic, smashed
1/4 cup white wine
Dust chicken pieces with mixture of flour, salt, pepper, and paprika.
Heat olive oil; fry chicken until golden. Cover skillet, reduce heat; cook until tender.
Remove chicken. Add to skillet, parsley, mushrooms, onions, artichoke hearts, and garlic. Cook until vegetables are tender. Add white wine.
Replace chicken in skillet. Cover; simmer 10 minutes.
Lucille Ball's Fresh Cranberry Sauce
1 lb. fresh cranberries
1 medium orange
2 cups sugar
Wash and remove stems from cranberries; dry well. Grind cranberries in food chopper set on medium setting. Quarter orange, remove seeds and grind peel and all with medium setting. Add the sugar. Mix all ingredients together well. Chill in refrigerator 3 hrs.
Barbara Bush's Zuni Stew
1 1/2 cups pinto beans (soaked overnight and drained)
1 bay leaf
1 teaspoon dried oregano
1 teaspoon salt
2 tablespoons corn or vegetable oil
2 yellow onions, chopped into 1/4-inch pieces
2 garlic cloves, finely chopped
2 tablespoons red chile powder (or more if you'd like)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 pound fresh tomatoes, peeled, deseeded and chopped
2 dried ancho chile peppers, deveined, seeded and cut into narrow strips
1 pound yellow or zucchini squash, cut into 1-inch pieces
4 ears corn (cut the kernels off)
8 ounces fresh green beans. cut into about 1-inch pieces
4 ounces Monterey Jack or Muenster cheese, grated
1/2 bunch cilantro, roughly chopped - reserve a few whole leaves for garnish
Place beans, bay leaf and oregano in a saucepan; cover with plenty of water and cook over medium heat for 1 1/2 to 2 hours.
Remove from heat when beans are soft, but not mushy. Add salt. Drain beans, but save the broth.
Heat oil in a large skillet; sauté onions over high heat for 1 to 2 minutes. Lower the heat, then add garlic, spices, and stir.
Add a little bean broth so the chile powder doesn't scorch. Cook until onions begin to soften, about 4 minutes.
Add tomatoes and cook for another 5 minutes. Stir in chiles and remaining vegetables, along with the cooked beans and enough of the broth to make a moist, thick stew.
Cook at a high simmer until vegetables are done, about 20 minutes.
Stir in cheese and chopped cilantro, and garnish with whole leaves of cilantro. Serve with cornbread or tortillas.
Johnny Cash's "Old Iron Pot" Family-Style Chili
5 pounds sirloin steak
3 packages McCormick, Lawry's, Schilling or any good chili seasoning mix
Mexene chili powder
Spice Island's chili con carne seasoning
Cumin
2 tablespoons granulated sugar
Thyme
Sage leaves
Chopped raw onions
Chopped chile peppers
3 or 4 cans red kidney beans
3 or 4 cans whole tomatoes
1 can tomato paste
Garlic and onion powder
Salt to taste
Chop steak and cook until medium with a little shortening. Add packages of chili seasoning mix and cook 5 minutes. Add chili powder, chili con carne seasoning, cumin, sugar, thyme, sage leaves, onions, chile peppers, beans, and tomatoes. Taste. If too hot for children or ladies, add 1 or 2 cans of tomatoes. Add tomato paste. If it gets too thick, add water. Simmer over low heat for 20 minutes. Serve with soda crackers or oyster crackers. Yields 36 servings.
Dick Cavett's Bread Pot Fondue
1 round firm loaf French bread
2 cups shredded sharp cheese
6 ounces cream cheese, softened
1 1/2 cups dairy sour cream
1 cup diced, cooked ham
1/2 cup chopped green onions
1 (3 ounce) can whole mild or hot green chiles, drained and chopped
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted
Heat oven to 350 degrees F.
Coat inside bread with garlic butter. Slice off top of bread and reserve top. Hollow out inside with paring knife, leaving 1/2-inch shell. Cut removed bread into 1-inch cubes. You should have about 5 cups. Reserve for toasting.
Combine Cheddar cheese, cream cheese and sour cream in bowl. Stir in ham, green onions, chilies and Worcestershire sauce. Spoon cheese filling into bread shell and replace top of bread. Tightly wrap loaf with several layers of heavy duty aluminum foil, set on cookie sheet. Bake 1 hour and 10 minutes or until cheese is melted and heated through.
Meanwhile, stir together bread cubes, oil and melted butter in a bowl. Arrange on cookie sheet. Bake, turning occasionally, for 10 to 15 minutes or until brown. Remove and save for the fondue.
When bread is done, remove from oven and unwrap. Transfer to platter. Remove top of bread and stir filling before serving. Use toasted bread cubes or assorted vegetables or chips as dippers for the fondue.
Dick Clark's Artichoke Dip
1 tablespoon olive oil
1 teaspoon marjoram
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
1 package (8 ounce) cream cheese (softened)
1 pint sour cream
1/2 cup shredded Parmesan cheese
1 package (9 ounce) frozen spinach (thawed, rinsed and squeezed dry)
1 can (15 ounce) artichokes hearts
In a small cast iron skillet, heat the oil. Add the marjoram, black pepper and red pepper. Heat these until their oils are released, take care not to burn.
In a medium size bowl, cream together the cream cheese and sour cream. Add the Parmesan cheese and mix well.
Stir in the oil/spice mixture. Gently fold in the spinach and then the artichoke hearts.
Dick Clark's Meatloaf Meal
Meatloaf:
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.
Meatloaf:
Place the ground chuck with the onions, celery, garlic, Worcestershire sauce, eggs and salt and pepper in a large bowl. Gently mix.
In a separate bowl, soak the bread cubes in milk until soft. Add cubes to the ground chuck mixture and again gently mix.
Line a large loaf pan with plastic wrap. Place meatloaf mixture in pan. Unmold onto a large baking tray. Remove plastic wrap. Drape the bacon slices over the top of the meatloaf. Bake for 30 minutes at 400 degrees F. Reduce heat to 350 degrees F. and continue to bake for 40 minutes.
Southern Glaze:
Combine all the ingredients. Brush the top and sides of the meatloaf with the mixture and bake an additional 5 minutes to set glaze. Remove from the oven and allow to set for 10 minutes before slicing.
Sautéed Vegetables:
In a heated sauté pan, add the butter and diced vegetables and lightly sauté. Keep warm until assembling dish.
Rosemary Gravy:
Prepare the brown gravy mix according to package directions. Add garlic and rosemary. Simmer to combine flavors.
Fried Shaved Onions:
Toss onion shavings in a mixture of flour and seasoned salt. Deep fry until golden brown.
To serve, place 2 cups mashed potatoes in the center of each plate. Arrange the meatloaf on top of the mashed potatoes. Ladle the Rosemary Gravy over the slices of meatloaf. Top with the Sautéed Vegetables and the Fried Shaved Onions. Yield: 4 servings.
Tony Curtis' Toltott Kaposzta (Stuffed Cabbage)
1 pound ground meat
1 onion, chopped
2 cloves garlic, chopped
1 cup rice
1 1/2 tsps. salt
1/4 tsp. pepper
1 head cabbage
2 tbsps. chicken fat
1 large onion, cut in rings
3/4 can (large) tomato juice
1 cup sauerkraut and juice
1 glass water
Cut out core of cabbage and place cabbage in pot of boiling water. Turn off heat and let stand 10 to 15 minutes to soften leaves. Remove cabbage from water and drain. Put meat in a bowl with next five ingredients and mix thoroughly. Separate cabbage leaves carefully, keeping them whole. Put a leaf on a large plate and shave off rib to thickness of leaf. Put a spoonful of meat mixture on leaf near base and roll up very loosely to permit swelling of rice. In a large pot, fry onions in chicken fat until golden brown. Add tomato juice and sauerkraut and juice. Arrange stuffed cabbage leaves in pot. Pour in water. Cover and simmer over low heat 1 1/2 to 2 hours or until rice is soft. (Makes 18 stuffings—serves 6)
Dale Earnhardt's Fish and Vegetable Rolls
12 asparagus spears
2 carrots, peeled and cut into thin strips
1/4 cup mayonnaise
2 tablespoons seasoned dry bread crumbs
2 tablespoons country-style Dijon mustard
1 tablespoons chopped fresh dill or 1 teaspoon dried
1 teaspoon Tabasco pepper sauce
4 flounder or sole fillets
In a 12-inch skillet over high heat, combine asparagus, carrots, and enough water to cover vegetables; bring to a boil. Reduce heat to low and simmer 2 to 3 minutes or until vegetables are crisp-tender; drain.
Heat oven to 450 degrees F.
In a small bowl, combine mayonnaise, bread crumbs, mustard, dill and Tabasco sauce. Spread half of mixture on top sides of fish fillets. Top each fillet with one-fourth of cooked asparagus and carrots. Roll fish around vegetables and place seam side down in a greased 12 x 8 x 2-inch baking dish. Spread remaining mustard mixture on tops of fish rolls. Bake 12 to 15 minutes or until fish flakes easily when tested with a fork. Makes 4 servings.
Dale Evans' Salad
1 clove garlic
1 rounded teaspoon salt
1/2 teaspoon sugar
1 lemon, cut in half
Leaf oregano
1 medium head romaine lettuce
1 small bunch green onions or scallions, chopped
Extra-virgin cold-pressed olive oil
Using a garlic press, squeeze garlic into the bottom of a wooden bowl. Cover it with salt and sugar. Squeeze juice from lemon into the bowl. Cover with the oregano. Let this stand for 30 minutes to 1 hour.
Tear up (do not cut) lettuce into bite-size pieces and drop them on top of ingredients in the bowl. Sprinkle green onions over lettuce. Drizzle olive oil over lettuce, starting in center of bowl and working outward in circles. Toss ingredients from bottom up. Makes 4 servings.
Henry Fonda's Swedish Meatballs
1/2 cup bread crumbs
1/2 cup milk or cream
1/2 cup yellow onion minced
3 tablespoons sweet butter
1 pound lean ground beef
1 pound ground veal
1 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon cinnamon or allspice (optional)
2 eggs, lightly beaten
Soak bread crumbs in milk until milk is absorbed. Mix with a fork to form smooth mixture.
Sauté onion slowly in 1 tablespoon butter until golden; remove onion to mixing bowl. Add beef, veal, salt, pepper, cinnamon, and beaten eggs. Mix well with fingers. Cover; refrigerate several hours.
Form meat into 2-inch balls with fingers.
Heat oven to 350 degrees F.
Heat remaining butter in skillet until it sizzles. Brown meatballs quickly over medium heat on all sides by shaking skillet. Transfer meatballs to ovenproof baking dish. Add a few tablespoons of milk to skillet; deglaze skillet stirring over medium heat; pour over meatballs. Bake about 15 minutes, or until meatballs are heated through.
Serve with mashed potatoes and sauce made from juices in the bottom of the casserole. (Blend with a little heavy cream over direct flame until slightly reduced to the consistency of thin sauce. Taste to correct seasonings.) Serves 4.
Eva Gabor's Hungarian Goulash
2 tablespoons lard
2 yellow onions, chopped
2 pounds beef round, cut into 1/2-inch cubes
1 pound beef heart, trimmed and cut into 1/2-inch cubes
1 teaspoon caraway seeds, ground
1/2 teaspoon salt
2 garlic cloves, minced
3 tablespoons sweet Hungarian paprika
1 1/2 quarts beef broth
2 green bell peppers, cored and sliced into strips
4 medium potatoes, peeled and diced into 1-inch cubes
1 tomato
Salt, pepper, and paprika to taste
Dumplings:
2 large eggs
10 tablespoons all-purpose flour
Pinch of salt
Heat the lard in a heavy covered casserole and cook the onions over medium heat until they sweat, wilt and start to turn translucent, about 6-8 minutes.
Add the two meats, turn the heat up to medium high and cook, stirring every 30 seconds, to brown the meat on all sides, about 10 minutes.
Use a mortar and pestle to grind the caraway seeds and 1/2 t. salt together so that the seeds are powdered. Grind in the minced garlic to make a crumbly paste. Stir this into the browned meat. Stir the paprika into the meat.
Add the beef broth and bring to a simmer. Cover and simmer for 1 hour. After 1 hour, taste the broth in the goulash. Add salt and pepper, and more paprika to taste. Add the sliced bell peppers and potato cubes.
Cut the tomato in half around the middle. Scoop out the seeds with your finger. Use the large wholes on a box grater to grate the pulp into the pot, pressing down the tomato with the heel of your hand until all that is left is the skin denuded of all pulp. Discard the skin.
Make sure there is enough liquid to cover the vegetables; if not add more broth. Simmer for 30 minutes. Check after 15 minutes to see if the goulash is too watery; if so, leave the lid off to reduce the liquid. If not, keep covered.
While the potatoes and peppers are simmering, use a fork to whisk the two eggs with a pinch of salt in a small mixing bowl. One tablespoon at a time whisk in the flour. Keep stirring as you incorporate the flour 1 tablespoon at a time. Keep adding flour until you have a yellow dough that is very stretchy and elastic so that when you pull out the fork you get a nice long strand stretching out. You might not need all 10 T. flour, or you may need more. Towards the end, add by 1/2 T. so that the dough doesn't get too stiff.
When the potatoes and peppers are done, use a metal spatula to pull strings of dough out of the bowl and let them drop into the simmering goulash. They will make little yellow squiggles of spaetzlë-style dumplings.
When all the dough has been dropped into the simmering goulash use a wooden spoon to push them into the liquid so that they are slightly submerged.
They are done when they float back to the surface, 2-3 minutes.
Jolie Gabor's Chicken Paprika
2 yellow onions, chopped
4 tablespoons butter
1 tablespoon Hungarian sweet paprika
4 pound whole chicken, cut up
1 garlic clove, crushed
1 cup chicken stock
1 can (15-ounce) diced tomatoes
1 cup sour cream
salt and pepper to taste
Melt butter in skillet. Cook onions. Add paprika and chicken, cook 10 minutes. Don't burn. Season with salt and pepper to taste.
Add garlic, stock and tomatoes; simmer 90 minutes covered, until tender.
Remove the chicken then blend in sour cream.
Add chicken back and cook 5 more minutes. Don't boil.
Serve over egg noodles.
Jolie Gabor's Hungarian Stuffed Green Peppers
6 medium green bell peppers
1 pound ground round
1/2 teaspoon baking powder
2 slices bread, cubed and softened in 2 tablespoons white wine
1 large egg
1 tablespoon ketchup
1/2 cup cooked rice
1 cup stewed tomatoes
1 cup tomato puree
1/4 cup sherry wine
1/2 cup water
2 tablespoons lemon juice
1 tablespoon brown sugar
6 gingersnap cookies, softened in 2 tablespoons boiling water
Wash and dry firm green peppers; cut off stems and removed seeds and pulp with a sharp knife.
Parboil peppers in boiling water for 5 minutes. Remove them from water and drain well. Sponge them dry.
Place ground round in a mixing bowl; add baking powder, softened bread, egg, catsup and cooked rice. Toss with a fork until completely blended.
Stuff peppers with meat mixture, rounding the mixture at the top.
Heat stewed tomatoes, puree, sherry wine, water, lemon juice, and brown sugar.
Place stuffed peppers in an upright position into the hot tomato sauce.
Cover, cook gently for an hour.
Stir softened gingersnaps into the sauce.
Spoon sauce over each pepper and serve very hot.
Zsa Zsa Gabor's Dracula Goulash (Szekely Gulas)
2 red onions, sliced
Olive oil or butter
3 lbs. stewing pork
3 lbs. stewing beef
Salt and pepper to taste
Hungarian red paprika
Handful of caraway seeds
Bottle of red wine
4 pounds pre-washed sauerkraut
2 smoked Hungarian (or Polish) sausages
2 cups sour cream
Fresh parsley
Get a big stewing pot.
Finely chop the red onion and saute with olive oil or butter until translucent. Add the pork and beef. Season with salt, pepper and three tablespoons of paprika (you must use Hungarian paprika or don't bother making this dish).
Turn the meat mixture and cook for 10 minutes. Add more paprika and 1/2 small container of caraway seeds. Pour in a bottle of red wine. Cook out the alcohol.
Wash and drain four pounds of good quality sauerkraut in a colander. Add to the meat mixture, cover and stew for about 2 hours.
Cut sausages into half inch pieces and add to mixture and bring up to heat. Add enough paprika to make the stew red. Cover and cook for 15 minutes.
Add a cup of sour cream. Stir in and adjust seasonings.
Serve in bowls garnished with sour cream and a little chopped parsley. Serves 10 hungry Americans or 8 dieting Hungarians.
James Galway's Colcannon
2 pounds white potatoes, peeled and cut into 1 1/2-inch pieces
2 bunches scallions (white parts only)
1 small green cabbage, cored and cut into 1-inch chunks
1/2 cup heated milk or half-and-half
1/4 to 1/2 cup butter, softened
Salt and pepper, to taste
In a saucepan, combine the potatoes with cold water to cover. Top with the scallions and cabbage. Simmer, covered until potatoes are tender; drain well.
Return the potato mixture to the saucepan. Cook over low heat, mashing with a potato masher until coarse. Add the milk and butter and mix well. Season with salt and pepper. Makes 6 to 8 servings.
Judy Garland's 5 Minute French Dressing
1/2 cup olive oil
4 tablespoons vinegar
1 teaspoon salt
1 teaspoon paprika
1/2 clove garlic, minced
1 teaspoon granulated sugar
Mix all ingredients together.
Judy Garland's Raw Spinach Salad
Clean spinach thoroughly and chop into fine pieces. Cook bacon until very crisp, cut in small pieces, and add to spinach. Mix with French dressing into which has been added a dash of chili sauce. Serve very cold with crisp rye bread toast.
Judy Garland's Savory Pancakes
Four ounces plain flour
1 egg
12 tablespoons milk
pinch salt
1 finely chopped onion
mixed herbs
parsley
pepper
Sift flour and salt into a large, cool basin; make a well in the center and break in the egg; gently stir the flour into the egg, then gradually the milk, and when half the milk has been added ail the flour should be moistened; it should then be beaten thoroughly to remove any lumps; add the rest of the milk, mixing in evenly; strain and stand for one hour; then add onion, parsley, herbs and pepper; melt a little butter in a small frying pan; pour in enough batter to cover the bottom of the pan thinly; fry until a golden brown on both sides; toss or turn with a knife; roll up and serve very hot, garnished with parsley.
Rock Hudson/Elizabeth Taylor Chocolate Martini
1 ounce (2 T.) Kahlua
2 ounces (4 T. or 1/4 cup) vodka
1 ounce (2 T.) Hershey's chocolate syrup
1 cup ice
Put all ingredients in a shaker. Shake thoroughly. Strain into a martini glass.
Deborah Kerr's English Steak and Kidney Pie
2 small beef kidneys (or 4 veal)
3/4 pound round steak
1/2 cup flour
1 1/2 tsp. salt
1/4 tsp. pepper
2 tbsps. drippings
1 cup chopped onion
bay leaf, parsley, celery tops
1/2 cup sliced mushrooms
1/2 cup carrots, sliced
3 tbsps. flour
1/2 cup cold water
1 recipe pie dough
Remove skin and coarse parts from kidneys, wash in salted water and cut in one-inch cubes. Combine flour, salt and pepper in a flat dish and dredge kidneys in this. Sprinkle both surfaces of round steak lightly with some of remaining flour and pound with meat mallet or back of heavy knife. Cut steak in one-inch squares. Heat drippings in heavy skillet and brown steak in it. Add and brown onion, then kidneys. Cover meat with water and add bay leaf, parsley, and celery tops. (Dry parsley and celery tops may be used.) Cover tightly and simmer about an hour. Lift meat out and put in a deep baking dish with mushrooms and carrots. Thicken liquid in skillet with 3 tablespoons flour blended with 1/2 cup cold water. Check for seasoning and pour over vegetables. Make pastry crust with pie dough, sealing to edge of dish with cold water and cutting steam perforations. Bake at 400 degrees F. 30 to 35 minutes or until brown. Serves 6.
Deborah Kerr's Special Potatoes
Boil potatoes in the usual way, then mash them to a fluffy consistency with butter and cream. Add a finely mashed banana and season with nutmeg. Turn the potatoes into a greased casserole and place in a slow oven until the mixture is completely heated through. It's a wonderful accompaniment to roast beef.
Deborah Kerr's Summer Squash
Put layers of sliced onion and summer squash into a greased casserole, then season with salt and butter. Bake in a moderate oven for half an hour. Then add a 1/2 cup of cream and continue to bake until tender. This is particularly delicious served with cold sliced beef or pork.
Liza Minnelli's Gazpacho
3 medium (1 lb.) tomatoes, peeled and diced
1 cucumber, peeled and sliced
1 cup water
1/4 cup mixed vegetable flakes
1 tablespoon onion powder
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/4 cup olive oil
2 tablespoons wine vinegar
4 tablespoons croutons
4 tablespoons diced tomato
4 tablespoons diced cucumber
4 tablespoons salad onion flakes
1. In jar of electric blender combine tomatoes, cucumber, water, vegetable flakes, onion and garlic powders, salt and red pepper; blend well. Stir in oil and vinegar. Chill well.
2. Serve in bowls, adding a tablespoon each of croutons, tomato, cucumber and salad onion flakes. Makes 4 servings.
Jack Nicklaus' Guacamole Dip
2 avocados, peeled and stoned
1 medium onion, chopped
2 green chiles, seeded and chopped
1 tablespoon lemon juice
1 teaspoon salt
Freshly ground black pepper to taste
4 to 8 tablespoons mayonnaise, to taste
2 medium tomatoes, skinned and finely chopped
Tortilla chips, to serve
Place the avocados, onion, chiles, lemon juice, salt and pepper in a food processor or blender and process until creamy. Add the mayonnaise and process briefly, then turn the mixture into a bowl and stir in the chopped tomatoes. Cover and chill. Serve with tortilla chips.
Jack Nicklaus' Hot Chicken Salad Casserole
3 cups cooked chicken, chopped
1 cup almonds, slivered
1 (8 ounce) can sliced water chestnuts, drained
1 (4 ounce) can sliced pimentos, drained
2 cups celery, chopped
1 (10.75 ounce) can cream of chicken soup
1 cup Cheddar cheese, shredded
1 1/2 cups mayonnaise
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper
1 (3 ounce) can French's Original Crispy Fried Onions
Combine chicken, almonds, water chestnuts, pimentos, celery, soup, cheese, mayonnaise, lemon juice, salt and pepper in a large bowl; mix well. Spoon into a 9 x 13-inch baking dish. Bake at 325 degrees F for 35 minutes. Sprinkle with onions and bake 10 minutes longer. Let stand 10 minutes. Cut into squares to serve. Makes 8 to 12 servings.
Jacqueline Kennedy Onassis' Baked Beans
4 cups dry navy beans
1 small onion, chopped
1/4 pound salt pork, diced
3/4 cup brown sugar (or molasses)
1/2 cup catsup
1 teaspoon dry mustard
2 tablespoons salt
1 tablespoon Worcestershire sauce
1 cup boiling water
1/4 pound salt pork, cut into strips
Cover beans with water in a saucepan. Bring slowly to a boil or soak overnight.
Drain beans. Cover with fresh water and simmer slowly. When skins of beans start to burst, the beans are sufficiently cooked. Drain and add onion, salt pork, brown sugar (or molasses), catsup, mustard, salt, Worcestershire sauce, and boiling water.
Place in greased casserole and top with salt pork strips. Bake covered in a 200 degrees F. oven for 6 to 8 hours. Uncover for last hour of cooking. Add additional water or stock, if beans become dry.
Jacqueline Kennedy Onassis' Beef Stroganoff
2 pounds boneless beef sirloin
Salt and ground black pepper to taste
3 tablespoons all-purpose flour
5 tablespoons butter, divided
2 cups beef broth
1/2 cup sour cream
3 tablespoons tomato juice or paste
1/4 cup onions, sliced
8 ounces fresh mushrooms, sliced
Cooked egg noodles
Cut beef into strips. Season beef generously with salt and pepper. Cover and let stand 2 hours in cool place.
In large skillet, whisk flour and 3 tablespoons butter over low heat until mixture bubbles and forms a smooth paste. Slowly add beef broth, stirring constantly until mixture thickens. Let boil 2 minutes.
Reduce heat and add sour cream alternately with tomato juice, still whisking. Simmer slightly 1 minute; do not let boil.
In separate skillet, quickly brown beef in 1 tablespoon butter over medium heat. Remove beef from pan. Add onions and mushrooms to skillet with remaining tablespoon butter and cook over medium heat until tender. Put beef back in skillet with onions and mushrooms; stir well. Add contents of meat skillet to sauce; season with salt and pepper. Simmer very gently or cook over hot water in double boiler 20 minutes. Makes 6 servings. Serve over cooked noodles.
Jacqueline Kennedy Onassis' Beef Stroganoff (Slow Cooker)
2 pounds beef top sirloin (trimmed of fat and cut into 2-inch strips)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup white onion, grated
1 1/2 cups sliced mushrooms
2 cups beef broth
1 tablespoons tomato paste
1 teaspoon onion powder
16 ounces dry egg noodles (cooked, drained for serving)
1/2 cup sour cream
Spray the inside of the slow cooker with cooking spray. Season the beef strips with the salt and pepper and place in the slow cooker.
Lightly saute the onions.
Add the onions, mushrooms, broth, tomato paste, and onion powder. Cover and cook on low for 10 hours, until the beef is tender.
Shortly before serving time, cook the noodles according to the package directions. While they are cooking, mix the sour cream into the meat mixture in the slow cooker. Taste and adjust seasoning with salt and pepper, as needed. Serve the hot stroganoff over the noodles.
Jacqueline Kennedy Onassis' Casserole Marie-Blanche
1 1/2 pounds angel hair pasta, broken into two-inch pieces, cooked and drained
1 cup small-curd cottage cheese
1 cup sour cream
1/2 teaspoon salt
1/8 teaspoon white pepper
1/3 cup chopped fresh chives
1 tablespoon butter (cut into small pieces)
Paprika (a sprinkle on top for color)
Preheat oven at 350 degrees F. and place oven rack in middle position.
In a large bowl combine the cooked, drained noodles, cottage cheese, sour cream, salt, pepper, and chives. Mix well and pour into a buttered 2 qt. casserole dish. Dot the top with the butter cut into small pieces. Bake 30 minutes. The noodles will just begin to brown.
This dish refrigerates well so you can make it one day and cook the next, just be sure to cover tightly with plastic wrap.
Jacqueline Kennedy Onassis' Potatoes Suzette
3 large baking potatoes
2 tablespoons butter
3 tablespoons heavy cream
1 egg yolk, well beaten
1/8 teaspoon anchovy paste
2 tablespoons finely chopped chives
salt and pepper to taste
Topping:
6 teaspoons butter
1 tablespoon grated Parmesan cheese
1 teaspoon paprika
Heat oven to 400 degrees F. Bake potatoes until fork-tender, about 1 hour. Allow to cool 10 mins. Cut in halves lengthwise, scoop out pulp without breaking shells.
Mash pulp thoroughly. Add butter, heavy cream, egg yolk, anchovy paste, and chives. Beat vigorously until light and fluffy. Season to taste with salt and pepper.
Spoon mixture into shells. Sprinkle tops with cheese that you have mixed with paprika. Dot with butter. Bake 15 minutes, or until tops are golden brown.
Elvis Presley's Fried Peanut Butter and Banana Sandwich
1 small ripe banana
2 slices white bread
3 tablespoons peanut butter
2 tablespoons butter
In a small bowl, mash the banana with the back of a spoon. Toast the bread lightly. Spread the peanut butter on one piece of toast and the mashed banana on the other. Fry the sandwich in melted butter until each side is golden brown. Cut diagonally and serve hot.
Debbie Reynolds' Eggplant Casserole
1 (1 1/4 pound) eggplant
salt
4 ounces Swiss cheese, shredded
1 cup grated Parmesan cheese
3 medium tomatoes, sliced
pepper
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
Rice
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.
