Here's a collection of recipes from celebrities who were also handy in the kitchen. (List of recipes is in alphabetical order by celebrity last name.)
(This is a work in progress and I need your help. Please leave a comment to add recipes.)
Abby's Chicken Salad
(Dear Abby = Pauline Esther "Popo" Friedman Phillips)
3 cups cooked chicken, diced
1 cup celery, thinly sliced
2 tablespoons minced yellow onion
1 teaspoon salt
2 tablespoons lemon juice
1 cup seedless grapes
1/3 cup mayonnaise
1 can (11 ounces) mandarin orange segments, drained
1/2 cup slivered almonds, toasted *
8 lettuce leaves
8 black olives, pitted
In a large bowl, combine chicken, celery, onion, salt and lemon juice. Refrigerate overnight.
Just before serving, add grapes, mayonnaise, orange segments (reserve some slices for garnish) and almonds; mix well.
At serving time, line salad bowl with lettuce leaves.
Spoon chicken mixture on lettuce leaves; garnish with reserved orange segments and ripe olives.
*To toast almonds, place on cookie sheet and bake at 350 degrees F. until lightly browned, stirring occasionally.
Abby's Creamy Spinach Casserole
(Dear Abby = Pauline Esther "Popo" Friedman Phillips)
2 packages (10 ounces each) frozen chopped spinach
2 cups sour cream
4 tablespoons dry onion soup mix
1 cup sharp cheddar cheese, shredded
1/2 cup seasoned bread crumbs
2 tablespoons melted butter
Preheat oven to 350 degrees F.
Cook spinach according to package directions and drain well.
Meanwhile, combine sour cream and dry soup mix; reserve.
Combine seasoned bread crumbs and melted butter; reserve.
Combine cooked, well-drained spinach and sour cream mixture.
Spoon half of the spinach mixture into buttered 2-quart casserole. Cover with about two thirds of the cheese. Spoon over remaining spinach mixture and sprinkle with remaining cheese. Top with bread crumbs/butter mixture.
Bake for 25 minutes, or until heated through and top is lightly browned.
Abby's Hamburger Casserole
(Dear Abby = Pauline Esther "Popo" Friedman Phillips)
1 package (12 ounce) dry wide egg noodles
1 (8 ounce) yellow onion, chopped
2 tablespoons butter
1 pound ground round
2 cans (10 3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (10 3/4 ounces) vegetarian vegetable soup, undiluted
3/4 cup water
1/3 cup mayonnaise
1/2 cup chili sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 cup seasoned bread crumbs
Preheat oven to 350 degrees F.
Grease a 13 x 9-inch baking dish.
Cook noodles according to package directions; drain, rinse in cold water; drain well.
In large skillet saute onions in butter until tender. Crumble beef and add to onions. Cook over medium heat until lightly browned.
Combine soups, water, mayonnaise, chili sauce, salt, pepper, and garlic powder. Stir into beef-onion mixture.
Pour into prepared baking dish and sprinkle with bread crumbs. Bake covered with foil for 35 minutes. Remove cover and bake 10 minutes longer.
Abby's Infallible Rice
(Dear Abby = Pauline Esther "Popo" Friedman Phillips)
1 (8 ounce) yellow onion, minced
2 tablespoons butter
1 cup long-grain white rice
2 cups hot chicken broth
In an oven-proof skillet, saute onion in butter until transparent. Combine onion, rice and hot broth. Bring to a boil on top of range. Cover and place in a 325 degrees F. oven for 20 minutes.
Abby's Oven-Fried Chicken Paprika
(Dear Abby = Pauline Esther "Popo" Friedman Phillips)
1/2 cup butter, melted
1 (2 1/2 pound) whole chicken, cut into pieces
1/2 cup all-purpose flour
2 large eggs
2 tablespoons lemon juice
1 tablespoon paprika
1/2 teaspoon salt
1 teaspoon onion powder
1 cup seasoned bread crumbs
Heat oven to 350 degrees F.
Pour melted butter into 13 x 9-inch baking dish.
Combine chicken and flour in plastic bag; shake to coat chicken with flour. Remove chicken from bag. Set aside.
In small bowl, beat eggs, lemon juice, paprika, salt and onion powder.
Dip chicken pieces in egg mixture, then in bread crumbs; turn chicken to evenly coat.
Arrange chicken, skin-side down, in prepared baking dish.
Bake uncovered at 350 degrees F. for 45 minutes turning once, or until chicken is fork tender.
Abby's St. James' Baked Beans
(Dear Abby = Pauline Esther "Popo" Friedman Phillips)
6 slices bacon, diced
1/2 cup chopped onion
1 can (16-ounce) pork and beans, drained
1 can (16-ounce) lima beans, drained
1 can (15-ounce) kidney beans, rinsed and drained
1 package (10-ounce) sharp cheddar cheese, cubed
1 cup ketchup
3/4 cup firmly packed dark brown sugar
1 tablespoon Worcestershire sauce
Heat oven to 325 degrees F. Butter a 1 1/2-quart casserole. In a small skillet, saute the bacon and onions until the bacon is crisp and onions are lightly browned; drain well. In a large bowl, combine the remaining ingredients. Add bacon-onion mixture; mix well. Pour bean mixture into prepared casserole. Bake uncovered for 1 1/2 hours.
Abby's Tomato Salad
(Dear Abby = Pauline Esther "Popo" Friedman Phillips)
12 medium tomatoes, diced (about 8 cups)
2 large red onions, diced (about 3 cups)
1/2 cup sweet pickles, finely chopped
1 cup rice vinegar
12 lettuce leaves
In a large bowl, combine the first four ingredients. Cover and chill overnight.
Using a slotted spoon, portion salad on individual lettuce leaves, allowing 3/4 to 1 cup per serving for a first-course salad.
Abby's Tuna Casserole
(Dear Abby = Pauline Esther "Popo" Friedman Phillips)
2 tablespoons butter
2 tablespoons chopped yellow onion
1 cup fresh or frozen green peas, cooked
1 can (10 3/4 oz) condensed cream of mushroom soup
1 jar (5 ounce) pimento cheese spread
1/2 cup fat-free milk
2 cans (5 ounces) tuna
10 ounces noodles, cooked and drained
1/4 cup chopped black olives
1 1/4 cups crushed potato chips
Heat oven to 350 degrees F.
In medium saucepan, melt butter, saute onion until tender. Add soup, cheese spread, tuna, milk; heat, stirring constantly, until cheese is melted. Add noodles, peas and olives; mix well.
Spoon mixture into 2-quart casserole dish. Sprinkle with crushed potato chips. Bake at 350 degrees F. for 20 minutes.
June Allyson's Beef Stew
2 pounds lean round or chuck steak
3 tablespoons butter
1 large onion, peeled and chopped
1 clove garlic, minced
2 cups potatoes, cut into large pieces
2 cups sliced carrots
2 stalks celery, chopped
2 cups undiluted beef broth
1/2 cup vermouth
1 1/2 teaspoons salt
1/2 teaspoon oregano
1/2 teaspoon tarragon
Pinch of thyme
1 bay leaf (optional)
2 cups green peas
1 cup corn, cut from cob
Freshly grated Parmesan cheese
Brown beef quickly in melted butter. Remove beef to heated dish. Brown onion and garlic in pan drippings over low heat. Prepare vegetables; set aside. Return beef to stockpot with onion and garlic. Add potatoes, carrots, celery, beef broth, vermouth, seasonings and herbs. Cook slowly for 10 minutes or so.
Add green peas and corn. Cook 10 minutes more or until vegetables are tender.
Taste to correct seasonings. Spoon into soup plates. Garnish with Parmesan cheese at the table. If desired, stew can be thickened with flour but tastes best using natural juice of vegetables and meat to flavor the stew.
June Allyson's Vegetables
June Allyson likes to glaze vegetables such as carrots, turnips or onions in brown sugar syrup. She also serves carrots with melted butter to which
chopped parsley, chives, or mint has been added.
To make spinach attractive, she seasons it with crumpled crisp bacon, topping it off with a hard-boiled egg which has been put through a sieve.
For extra delicacy in asparagus tips, she boils them in milk.
June claims that cooked green beans are even more delicious when placed under the broiler rack to catch meat drippings.
Louis Armstrong's Ham Hocks and Red Beans
1 pound dried red beans
2 quarts cold water
1 pound ham hock
1 bay leaf
1 pod red pepper
Salt and pepper to taste
1 onion, diced
1 pod garlic, minced
Wash beans and soak two to three hours or overnight if preferred.
When ready to cook, drain off water and put beans in large pot with two quarts cold water. Let water heat thoroughly, then add ham hocks, bay leaf, red pepper, salt, pepper, onion, and garlic. Cook slowly but steadily at least two hours or until tender enough to mash easily. When done, place in a dish and lay ham hocks on top. May be served with rice. Serves 6.
Desi Arnaz's Picadillo
1 medium onion
1 medium green bell pepper
4 cloves (or more) garlic
3 small potatoes
1 large egg, hard-boiled
1/2 cup canned baby peas
2 large pimientos
1/4 cup vegetable oil
1/4 cup Spanish olive oil
1 1/2 pounds ground round
1/2 cup canned crushed tomatoes (fresh would be terrific, just peel them or substitute tomato sauce)
1/4 cup dry sherry
1 tablespoon salt
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1/4 cup dark raisins
Salt and pepper to taste
Chop the onion, seed and chop the bell pepper, mince the garlic, peel the potatoes and chop into ¼-inch pieces, chop the egg, drain the peas and chop the pimientos.
Heat the vegetable oil in a medium-sized skillet over medium heat and toss in the chopped potatoes. Fry until crispy brown (10 to 12 minutes). Set pan aside.
In a large, deep skillet or casserole pot, heat the olive oil over low heat until it begins to smell fantastic. Add the garlic and onion and stir it up a bit. Then add the bell pepper. Stir over low heat for 8 to 12 minutes (or until tender). Add ground beef and stir until it turns brown (maybe 10 minutes).
Add the tomatoes and any juices, sherry, salt, Worcestershire sauce, and Tabasco. Stir over medium heat 15 to 20 minutes. No need to cover.
Toss in the potatoes and raisins. Add salt and pepper to taste and cook until the liquid is absorbed (maybe another 10 minutes).
When it's ready, serve on a large platter. Make a small hole in the center and sprinkle the chopped egg into it. Decorate the outer rim with the peas and lay the pimiento pieces wherever they make you happy.
Note: Cuban picadillo is often served with black beans and rice.
Pearl Bailey's Macaroni and Cheese
4 cups cooked macaroni
1/2 cup butter, cut into small pieces
1/2 pound longhorn cheese
1 small can evaporated milk
Milk (to cover)
Salt and pepper to taste
Run cold water over cooked macaroni. Put in casserole with butter. Cut half of cheese and put on top of macaroni. Pour on condensed milk. Cover with regular milk till it "swims." Add seasonings. Cut remaining cheese into large slices and place on top. Bake at 350 degrees F. for about 1 hour. Serves 6-8.
Clara Bow's Chicken Chartreuse
For Filling:
2 cups cooked chicken breast, chopped fine
1/2 teaspoon onion juice
1 tablespoon minced parsley
1 large egg (beaten)
2 tablespoons tomato juice
Salt (dash)
Pepper (dash)
For mold:
2 cups rice, cooked al dente
3 tablespoons butter
2 cups tomato sauce
Mix filling ingredients together.
Grease mold heavily with butter. Line mold with 1 inch of rice.
In the center, place chicken mixture. Top with rice so that it is even. Place in steamer. Steam 45 minutes. Unmold on top of tomato sauce.
Clara Bow's Vanilla Marlow
40 marshmallows
2 cups milk
2 tablespoons pure vanilla extract
1 pint whipping cream
Put the marshmallows and milk over hot water and steam until the mixture has melted. Add the vanilla and allow to cool. When sufficiently cold and showing signs of stiffening, combine it with the stiffly-beaten cream. Pour into trays and allow to freeze without stirring.
Cyd Charisse's Salad
1 cup cottage cheese
1 stalk celery, shaved
1 cup lettuce, shredded
1 large tomato, quartered
2 tablespoons sour cream
Melba toast (2 slices)
1 teaspoon chives, chopped
Dash of pepper
Mix the celery and cottage cheese. Put on top of the lettuce.
Mix the tomatoes with the sour cream. Put around the cottage cheese.
Sprinkle with chives and a dash of pepper.
Put Melba toast around the edges of plate.
Cher's Hawaiian Meatballs
For Meatballs:
2 1/2 pounds ground beef
1/2 cup yellow onion, diced small
1 teaspoon salt
1 large egg
1 cup bread crumbs
1/2 teaspoon fresh ginger root (mashed)
1/2 cup milk
For Sauce:
1 can (21 ounce) pineapple tidbits (drained, save juice)
2 1/2 teaspoons cornstarch
3/4 cup packed brown sugar
2 tablespoons soy sauce
1/2 cup apple cider vinegar
For the Rest:
1 can (21 ounce) pineapple tidbits (left from above)
1/2 cup bell pepper, diced small
1/2 cup yellow onion, diced small
Mix meatball ingredients. Make small meatballs. Fry in 3 tbsps. hot oil until browned. Remove to paper towel-lined dish.
In a saucepan, whisk together sauce ingredients leaving out the pineapple tidbits but adding juice. Add meatballs and cook over medium heat until sauce is thickened. Don't move meatballs around much.
Add pineapple tidbits, bell pepper, and onions. Cook just until veggies are hot.
Petula Clark's Chicken Curry
Stock:
1 cleaned broiler-fryer chicken (about 3 pounds), cut into pieces
1 stalk celery, cut in 3 pieces
1 small onion, peeled and cut into pieces
1 small carrot, washed and diced large
1 small bay leaf
4 sprigs parsley
Water (to cover chicken)
Salt
Freshly ground black pepper to taste
Curry:
4 tablespoons butter or chicken fat
2 medium onions, peeled and finely chopped
1/2 teaspoon minced garlic (optional)
1 small apple, peeled, cored and coarsely chopped or 2 tomatoes, chopped
3 tablespoons flour
3 tablespoons curry powder
About 2 cups chicken stock
Cooked chicken pieces, skinned, bones removed and cut into bite-size pieces (about 4 cups)
1/2 cup light cream
Salt and pepper, to taste
1/2 cup seedless raisins, soaked in warm water or brandy
Mango chutney
Stock: Place chicken pieces, celery, onion, carrot, bay leaf, parsley and enough water to cover chicken in large stock pot. Add salt and pepper to taste. Bring to boil, discarding any surface material that forms. Cover; reduce heat to simmer. Cook until chicken is tender, about 2 hours.
Remove chicken to plate. Strain stock; cook, uncovered, to reduce in volume to about 2 cups. Cool to room temperature; cover and chill. Remove layer of congealed chicken fat that forms on surface.
Curry: Heat butter or chicken fat in large skillet; sauté onion in fat until golden. Add garlic and apple or tomato. Cook over low heat until apples are soft.
In small bowl, combine flour and curry powder; stir into onion mixture. Cook a few minutes to blend into thick, smooth paste. Gradually add chicken stock and chicken, stirring often over medium heat, cooking until curry is thick. Add cream, salt and pepper to taste. Add raisins. Cook slightly longer to desired thickness.
Serve over hot cooked rice. Serve mango chutney on the side. Makes 6 to 8 servings.
Phyllis Diller's Corn-Mushroom Saute
1/4 cup butter
4 cups whole kernel corn
1/2 cup sliced green onions
1/8 cup chicken stock
2 cups sliced fresh mushrooms
salt, pepper, and dill weed to taste
Melt butter in a large skillet. Add corn and onions; saute.
Add chicken stock. Cook 3 minutes, stirring occasionally. Stir in sliced mushrooms and cook an additional 2 minutes.
Just before removing from heat, season to taste with salt, pepper, and dill weed.
Phyllis Diller's Potato Salad
6 potatoes
3 tablespoons lemon juice
1 teaspoon granulated sugar
1 1/2 cups Hellmann's mayonnaise
2 onions, chopped
Finely diced celery
Salt to taste
Boil, skin and cube potatoes.
Mix lemon juice with sugar. Mix lemon juice mixture with mayonnaise.
Combine potatoes, onion and celery together. Pour the lemon juice-mayonnaise mixture over potatoes, add salt and gently mix. Must be done ahead of serving. Chill until serving time.
Kirk Douglas' Chicken in Dill Sauce
3 tomatoes, peeled and chopped (instructions below)
1 frying chicken, cut into 8 pieces
Salt and pepper
2-3 tablespoons olive oil
4 green onions, chopped, including white and green parts
2 tablespoons fresh dill
1/2 cup sherry wine
1 cup sour cream
Blanch tomatoes in boiling water for 2 minutes then plunge into cold water; skin will peel off easily then chop tomatoes into chunks.
To make chicken: Heat oven to 325 degrees F. Wipe chicken parts with damp paper towels; season with salt and pepper. In a large heavy pot or Dutch oven, brown chicken in olive oil; season with salt and pepper. During last 5 minutes of browning, add green onions; cook until greens wilt and white stems turn golden; add tomatoes, dill and sherry. Cover and bake for 1 hour, then remove chicken to a platter.
Spoon sour cream into pot; stir with juices from chicken; place pot over low flame and put chicken back into the sauce. Simmer for 10 minutes. Do not let the sauce boil or it will curdle. Serves 3-4.
Kirk Douglas' Favorite Meatloaf
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
1 (8 ounce) yellow onion, finely chopped
3 tablespoons fresh minced parsley
2 large eggs
2 tablespoons all-purpose flour
2 tablespoons bread crumbs
1 1/2 teaspoons salt
1 teaspoon fresh ground pepper
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
6 ounces V-8 juice
3 strips bacon
Combine all ingredients except bacon in large bowl. Mix well.
Place meatloaf in ungreased loaf pan, pressing down so that there are no air pockets. Place three strips of bacon on top.
Bake in a preheated 350 degrees F. oven for 1 1/2 hours (check in 1 hour). Serve with nutmeg mashed potatoes (recipe below).
Kirk Douglas' Nutmeg Mashed Potatoes
4 large potatoes
1/4 cup butter
2 teaspoons ground nutmeg, or to taste
2 teaspoons salt, or to taste
1/2 cup sour cream
Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender and split open, about 20 minutes. Drain and return potatoes to pot.
Mash potatoes with butter, nutmeg, and salt using a potato masher until well incorporated; stir in sour cream and whip until mashed potatoes are creamy.
Mamie Eisenhower's Tomato Pudding
1 (29 ounce) can tomato puree
1 1/2 cups firmly packed light brown sugar
Pinch of salt
1/3 cup boiling water
8 slices bread
1/2 pound butter
In buttered casserole cube the 8 slices of bread. Slice the butter over the bread. Add the tomato puree, brown sugar, salt and boiling water that have been mixed together. Bake at 350 degrees F., uncovered, for 1 hour.
Claudia "Lady Bird" Johnson's Barbecue Sauce
1/2 stick (1/4 cup) butter
2 cloves garlic, minced, optional
1/4 cup vinegar
1/4 cup ketchup
1/4 cup lemon juice
1/4 cup Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon hot red pepper sauce
1/8 teaspoon freshly ground black pepper
Melt butter in a small saucepan over medium heat; stir in garlic. Cook, stirring, 1 minute. Add remaining ingredients. Raise heat to medium-high; heat to a boil. Cook 1 minute; remove from heat.
Claudia "Lady Bird" Johnson's Homemade Table Peach Preserves
4 cups sugar
1 cup water
1 tablespoon vanilla extract
1 tablespoon lemon extract
6 pounds peaches (about 24), peeled and sliced
In a very large saucepan, dissolve sugar in water over medium-high heat and bring to a boil, cooking for 5 minutes or until it appears as a clear syrup. Skim off any froth. Add vanilla and lemon extracts and stir in peaches and return to a boil. Watch pot carefully, stirring to prevent boiling over. Boil for 5 minutes and remove from heat and skim off any froth. Pour hot preserves into hot, sterilized, glass canning jars and affix lids and rings, which will create a seal, suction after cooling and naturally thickened for storing. Serve with hot biscuits. Makes 7 pint jars.
(This is an old recipe. Heat processing jelly for 5 to 15 minutes is now recommended for safety. The heat processing gives a better seal, and destroys mold that may be present on the top surface of the product.)
Claudia "Lady Bird" Johnson's Spoon Bread
3 cups milk
3 eggs
1 cup cornmeal
Butter (the size of a walnut)
3 level teaspoons baking powder
1 level teaspoon salt
Stir cornmeal into 2 cups of milk and let mixture come to a boil, making a mush. Remove from heat and add balance of milk and well-beaten eggs. Stir in salt, baking powder and melted butter. Bake in 2-quart greased casserole for 30 minutes at 350 degrees F. Serves 8.
Liberace's Meatball Soup
1 1/2 pounds ground beef
1/8 pound ground pork
3 tablespoons chopped parsley
1 cup chopped onion
4 tablespoons flour, divided
2 eggs
2 slices bread, soaked in milk and squeezed dry
1 teaspoon salt
1/4 teaspoon pepper
2 quarts salted water
1 bay leaf
1/4 teaspoon ground allspice
1/2 cup light cream
8 boiling potatoes
Mix together beef, pork, parsley, half the onion, 1 tablespoon flour, eggs, bread, salt and pepper. Shape into spheres the size of golf balls. Simmer in salted water with bay leaf, allspice and remaining onion for 30 minutes. Thicken broth with additional flour.
Remove 1/2 cup broth and mix with remaining flour until smooth. Return to pan and blend well. Simmer for several minutes. Remove from heat and stir in cream.
Serve over boiled potatoes with a crisp salad or coleslaw. Serves 8.
Loretta Lynn's Crispy Fried Chicken
Chicken:
One (2 1/2 to 3 pound) chicken, cut up
Seasoned Flour:
1 1/2 cups flour
1 tablespoon garlic salt
1 1/2 teaspoons pepper
1 1/2 teaspoons paprika
1/4 teaspoon poultry seasoning
Crispy Batter:
2/3 cups flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 beaten egg yolk
3/4 cups water
Seasoned Flour: Combine and set aside.
Crispy Batter: Combine all ingredients.
Heat Crisco to 365 degrees F.
Moisten chicken pieces. Dip in seasoned flour, then batter, then back in seasoned flour. Fry for 15 to 18 minutes or until well browned. Drain on paper towels. Makes 4 servings.
Loretta Lynn's Dumplings
2 1/2 cups all-purpose flour
2 eggs
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons chicken bouillon (optional)
1 chicken, cooked, off the bone with 2 cups broth
Add enough milk to the flour, eggs, baking powder and salt to make a stiff dough. Roll out a little thicker than a pie crust. Cut into squares and drop in boiling broth. Cook 10 minutes with lid on.
Loretta Lynn's Tomato-Cheese Pie
Pastry:
1 1/3 cups flour
1/2 teaspoon salt
1/2 cup Crisco
3 tablespoons water
Filling:
1 cup grated Cheddar cheese
1 cup grated mozzarella cheese
1 cup ricotta cheese
1/4 pound mushrooms, chopped and sautéed
2 tablespoons chopped onion
1/4 cup canned salmon, flaked
3 to 4 tomatoes, wedged
1 teaspoon basil
1 teaspoon oregano
1/4 cup green onions, chopped
Salt and pepper
Pastry: Mix pastry and roll out on floured board. Line a 9-inch pie plate.
Filling: Combine Cheddar, mozzarella, ricotta, chopped onions, mushrooms and salmon. Spoon into pie shell. Arrange tomato wedges on top in a tight overlapping circular pattern. Sprinkle with herbs, salt and pepper. Bake at 325 degrees F. for 20 minutes. Cool 15 minutes before serving.
Pat Nixon's Chicken Casserole
1 large package noodles, cooked
2 fryers (4 cups chicken, cooked)
2 cups chopped celery
2/3 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon grated onion juice
1 small jar pimientos
1 jar button mushrooms
1 can cream of chicken soup
4 hard boiled eggs, cut into large chunks
1 cup grated cheese
2/3 cup sliced almonds
Rolled potato chips
Cook quantity of noodles desired.
Cook celery slightly. Add mayonnaise, lemon juice, onion juice, pimentos, mushrooms, and chicken soup.
Grease casserole. Put a little of the mixture in bottom of casserole, a layer of noodles and a layer of chicken, cut into big chunks. Scatter some hard-boiled eggs. Repeat until casserole is filled having covered each layer with soup mixture. End with soup mixture on top. Spread grated cheese over top. Sprinkle with sliced almonds and rolled potato chips. Bake 30 minutes until bubbly and heated through.
Pat Nixon's Hot Chicken Salad
4 cups cooked chicken chunks
2 tablespoons lemon juice
3/4 cup mayonnaise
1/2 teaspoon monosodium glutamate
2 cups chopped celery
4 hard-cooked eggs
3/4 cup cream of chicken soup
1 teaspoon onion
2 chopped pimentos
1 cup grated cheese
1 1/2 cups crushed potato chips
2/3 cup toasted almonds
Combine all ingredients except cheese, chips and almonds. Place in a 9 x 13-inch dish. Top with cheese, potato chips and almonds. Let stand in refrigerator overnight. Bake at 400 degrees F. for 20 to 25 minutes.
Pat Nixon's Meatloaf
2 tablespoons butter
1 cup finely chopped onions
2 garlic cloves, minced
3 slices white bread
1 cup milk
2 pounds lean ground beef
2 eggs, lightly beaten
1 teaspoon salt
Ground black pepper, to taste
1 tablespoon chopped fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
2 tablespoons tomato puree
2 tablespoons bread crumbs
Grease a 13 x 9-inch baking pan. Melt butter in a sauté pan and add onions and garlic. Sauté until just golden - do not brown. Let cool.
Dice bread and soak it in milk.
In a large mixing bowl, mix ground beef by hand with sautéed onions and garlic ,and bread pieces. Add eggs, salt, pepper, parsley, thyme and marjoram and mix by hand in a circular motion.
Turn this mixture into the prepared baking pan and pat into a loaf shape, leaving at least one inch of space around the edges to allow fat to run off. Brush the top with the tomato puree and sprinkle with bread crumbs. Refrigerate for 1 hour to allow the flavors to penetrate and to firm up the loaf.
Heat the oven to 375 degrees F. Bake meatloaf on lower shelf of oven for 1 hour, or until meat is cooked through. Pour off accumulated fat several times while baking and after meat is fully cooked. Let stand on wire rack for five minutes before slicing. Makes 6 servings.
Pat Nixon's Sesame Cheese Ball
1/4 cup sesame seed
2 tablespoons instant minced onion
1 teaspoon beef flavor base
2 tablespoons lemon juice
1/2 pound medium sharp cheese
2 tablespoons mayonnaise
1 tablespoon catsup
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Toast sesame seed at 350 degrees F for 15 minutes or until lightly browned.
Soak onion and beef flavor base in lemon juice.
Grate cheese.
Mix ingredients, except sesame seed until well blended. Shape into ball. Spread toasted sesame seed on wax paper; roll cheese ball in seed until outside is coated. Chill.
Serve on a tray with cheese knife surrounded with assorted crackers. Excellent when spread on toast rounds and broiled until cheese melts.
Pat Nixon's White House Punch
2 quarts lemonade
2 quarts orange juice
1 quart pineapple juice
1 quart grapefruit juice
2 quarts ginger ale, chilled
Mix all together, except ginger ale. Just before serving, add the chilled ginger ale.
Pat O'Brien's Favorite Irish Brown Bread
4 cups whole-wheat flour
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar (optional)
About 1 1/4 cups buttermilk
Mix together all the dry ingredients; add enough buttermilk to form a soft dough. Turn out on lightly floured board; knead lightly. Form dough into a circle; place in greased 9-inch baking pan or on greased baking sheet. The dough should be about 1 1/2 to 2 inches high. Cut a cross 1/2 inch deep over the top with a floured knife. This helps bread cook more evenly.
Bake in preheated 400 degrees F. oven for 40 minutes, or until loaf sounds hollow when rapped lightly on the base with the knuckles. Remove bread from pan; cool on a wire cake rack. Bread should not be cut until it firms up. Toast it for breakfast or tea; spread lavishly with butter.
Minnie Pearl's Chicken Tetrazzini
2 cup chopped celery
1 1/2 cups chopped onion
3 tablespoons butter or margarine
2 cups chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1 cup grated sharp cheese
2/3 pound spaghetti, cooked and drained
6 cups chopped, cooked chicken
1/2 cup sliced stuffed olives
1 cup chopped pecans
In saucepan, cook celery and onion in butter until tender. Add chicken broth, Worcestershire sauce, salt and pepper. Simmer about 15 minutes. Slowly stir in mushroom soup, milk and cheese. Mix thoroughly. Remove from heat. Add cooked spaghetti. Let stand 1 hour.
Heat oven to 350 degrees F. Grease a 13 x 9-inch baking dish.
Add chicken and olives to spaghetti and place in prepared dish. Sprinkle with chopped pecans. Bake in preheated oven 20 to 25 minutes or until hot and bubbly. Makes 12 servings.
Kenny Rogers' Corn Muffins
1/2 cup butter, softened
2/3 cup granulated sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen yellow corn
Heat oven to 400 degrees F.
Cream together butter, sugar, honey, eggs and salt in a large bowl. Add flour, cornmeal and baking powder and blend thoroughly. Add milk while mixing. Add corn to mixture and combine by hand until corn is worked in.
Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20 to 25 minutes or until muffins begin to turn brown on top. Makes 12 muffins.
Kenny Rogers' Fire and Ice Chili
Chili:
1 (20 ounce) can pineapple chunks in syrup
2 pounds lean boneless pork roast cut into 1-inch cubes
2 tablespoons olive oil
1 medium yellow onion chopped (1/2 cup)
1 clove garlic minced
1 (8 ounce) can tomatoes, cut up
1 (6 ounce) can tomato paste
1 (4 ounce) can diced green chile peppers, drained
1 green pepper chopped (3/4 cup)
1 medium yellow onion, chopped (1/2 cup)
2 cloves garlic, minced
1/4 cup chili powder
4 teaspoons ground cumin
1 to 3 tablespoons seeded and finely chopped jalapeno pepper
1/2 teaspoon salt
Chili toppers:
Sliced onions
Sour cream
Shredded Cheddar cheese
Drain pineapple, reserving syrup.
In a Dutch oven, cook pork, half at a time, in hot olive oil till brown. Return all the meat to the pot. Add the first chopped onion and 1 clove garlic. Cook over medium heat till onion is tender, stirring occasionally.
Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chile peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalapeno pepper and salt.
Bring to boiling. Reduce heat. Cover and simmer the chili for 1 1/2 hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for 30 minutes more.
Let diners add their own toppers. Makes 8 to 10 servings.
Note: To increase the spiciness of the chili, Kenny adds 2 more tablespoons of the jalapeno pepper.
Maureen Stapleton's Saltimbocca
1 1/2 pounds veal scallops
Salt and freshly ground black pepper
1 teaspoon sage
1/2 pound thinly sliced Prosciutto
Wooden picks
2 tablespoons olive oil
1 tablespoon butter
About 1/2 cup Marsala wine
Flatten veal by pounding; cut into 5-inch rectangles. Season with salt and pepper, sprinkle with sage. Top with a slice of Prosciutto; fasten with wooden pick.
Heat olive oil in large skillet. Brown meat, veal side down. Turn to brown on reverse side. Remove saltimbocca to heated serving platter. Pour off excess fat. Add butter to skillet, pour in wine. Cook over low heat until most of the wine evaporates. Spoon sauce over meat with rice.
Marlo Thomas' Lamb Chops Creole
6 shoulder lamb chops
1 teaspoon vegetable oil
1 medium onion, diced
1 1/2 cups chopped green bell peppers
2 1/2 cups canned tomatoes, drained
2 dashes cayenne pepper
1/2 teaspoon chili powder
Sprinkle a heavy frying pan with salt; brown the chops on both sides and put them in a casserole dish.
Wipe out the skillet with a paper napkin or towel; put in the oil and heat. Add the onions and green pepper. Brown lightly; then add tomatoes and seasoning. Stir the mixture well; simmer for a few minutes and then pour it over the lamb chops. Bake tightly covered for one hour at 350 degrees F.
Martha Washington's Crab Soup
1/2 pound fresh crab meat (or 1 cup canned or frozen)
1 tablespoon butter
1 1/2 tablespoons flour
3 hard boiled eggs, mashed
Grated zest of 1 lemon
4 cups milk
1/2 cup heavy cream
1/2 cup sherry
Dash Worcestershire
Boil crabs in salted water to get meat (if using fresh). In a large saucepan, combine butter, flour, eggs, lemon zest, salt and pepper. Boil on low heat and pour milk in slowly. Add crab meat to milk mixture and gently cook for 5 minutes. Add cream and remove from heat before it reaches a full boil. Add sherry and Worcestershire. Serve.
Lawrence Welk's Chicken and Dumplings
Chicken:
2 (4 pound) fryers
2 stalks celery, diced
1/2 cup butter
1 ounce sherry wine
Accent flavoring, to taste
Salt, to taste
1 carrot, diced
1 medium onion, chopped
1 cup flour
1/2 lemon, juiced
Yellow food coloring
Chicken bouillon cubes (optional)
Dumplings:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup milk
2 teaspoons baking powder
3 tablespoons shortening
2 tablespoons fresh green peas
Chicken: Split fryers all the way up to the backbone. Remove backbone from chickens. Cut through the center of breasts, leaving two full halves per chicken. Place the chicken in a large pot, cover with water and bring to a boil. Simmer gently until chicken is tender. Remove from pot and set aside. Add chicken backbones to broth. Add vegetables and simmer about 30 minutes. (For extra flavoring, add chicken bouillon cubes, if desired.)
When done, remove from heat and strain. Save strained stock.
In a small saucepan, melt butter, then beat in flour. Add to strained stock. Cook stock gently for five minutes, then add sherry, juice from lemon, pinch of Accent, touch of yellow food coloring, and salt to taste. While stock is cooking, remove skin from cooked chicken and de-bone, if desired.
Dumplings: Put the flour, baking powder and salt in a mixing bowl. Cut in the shortening and mix until mixture looks like cornmeal. Stir in milk. Put about 1/2 inch of water in pan with a wire rack that stands two or three inches above the water line. Cover rack with lightly oiled wax paper, oiled side up. When water is boiling, gently drop dumpling mixture from a tablespoon, leaving room between dumplings for expansion. Steam 8 minutes uncovered, then cover and steam about 7 more minutes. Place chicken in casserole dish and lay dumplings on top. Cover with stock. Sprinkle a few fresh-cooked green peas on top for color. Serves 4.
Mae West's Diet Breakfast
1 large apple, chopped
1 large pear, chopped
1 large banana, chopped
2 or 3 almonds, grated
Combine fruits; top with almonds. If desired, apples may be sliced and combined with raisins and topped with a syrup made of powdered almonds, milk and honey. Serves 1.
Natalie Wood's Eggs Ranchero
4 tortillas
2 tablespoons vegetable oil
1 large clove garlic, mashed
1/2 teaspoon marjoram
1 small serrano or other chile pepper, chopped
1 cup fresh tomatoes, peeled and chopped
Salt and freshly ground pepper, to taste
4 eggs
1 tablespoon butter
Fry tortillas quickly in hot oil; drain on paper towel.
Keep oil hot; add garlic, marjoram, chopped chili, tomatoes, salt and pepper to taste. Simmer tomato mixture for a few minutes until flavors are well blended and sauce has thickened slightly.
Fry eggs in a small amount of butter in separate pan, or poach in the hot tomato sauce.
To serve, place one egg on each tortilla, cover with sauce. Serve at once.
If desired, eggs can be made into an omelet, wrapped with tortillas and topped with tomato sauce. Avocado or chorizo are often served with this hearty dish.
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