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.)
Gracie Allen's Creamed Turkey
Shred eight ounces of turkey white meat. Make a cream sauce as follows:
Melt two tablespoons flour, one heaped tablespoon butter, and dash of salt and pepper in a double boiler. Add one and one half cups milk. To this sauce add two raw egg yolks (removing pan from stove before beating in the eggs). Add one tablespoon sherry wine. Stir in the turkey meat. Pour mixture on to croutons and top with a tablespoon jellied consomme. Serve with cranberry sauce.
Greer Garson's Deviled Prawns
One cup prawns
3 tablespoons butter or other fat
4 tablespoons flour
2 cups milk
3 hard-cooked eggs
red pepper
1 tablespoon chopped parsley
few drops onion juice
buttered crumbs
To prepare prawns, simmer them in salted water, wash, and drain. Remove the shell carefully, also the black line that runs the length of the body. Melt the fat, add the flour, and stir until smooth. Add the milk, heat, stirring constantly, and when it begins to thicken, add the eggs, which have been put through the sieve. Cut the prawns with a silver knife, and add to the sauce; season with the red pepper, parsley, and onion juice. Put the mixture in ramekins, cover with seasoned crumbs, and brown in a quick oven.
Greer Garson's Ham Loaf
2 cups minced ham
1 1/2 lbs. fresh (minced) pork
2 eggs, slightly beaten
1 cup milk
1/2 teaspoon salt
l/8 teaspoon pepper
3/4 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 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.
Greer Garson's Salmon Balls
A large tin of salmon
Quarter loaf of stale bread
Half a cup milk
Juice of half lemon
One tablespoon chopped parsley
Two eggs (well beaten)
Salt and pepper
Remove crust from the bread, which must be fairly dry. Tear into small pieces or grate on coarse grater or shredder. Add milk. Let stand a few minutes. Beat with a spoon until the bread is soft and broken up fine. Drain the salmon and remove skin and any bones.
Flake it finely and mix into the bread. Add the lemon juice, chopped parsley and well-beaten eggs. Season lightly to taste with salt and pepper.
Beat well until thoroughly blended and as smooth as you can get it. Drop by tablespoonfuls into hot fat, 375 degrees F., and fry until golden brown. Drain on greaseproof paper and serve hot. A good idea is to have a shallow dish lined with several thicknesses of paper ready and waiting in a warm oven.
Transfer the fried balls to this pan so they will keep hot while you are frying the rest. Serves six to eight.
Jean Harlow's Cottage Meat Pie
21 ounces cooked beef roast (4 cups cooked pot roast, chopped fine)
1 teaspoon parsley, minced
2 tablespoons yellow onion, minced
2 teaspoons Worcestershire sauce
2 tablespoons pimento
1 teaspoon salt
1/2 teaspoon pepper
Nutmeg, dash
4 tablespoons butter
For the Topping
4 cups mashed potatoes
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons melted butter
1 teaspoon milk
Mix meat mixture together except the butter. Butter heavily an earthenware dish. Pour in meat mixture. Top with potatoes, then smooth with knife dipped in milk, then make cross lines with fork across. Brush top with melted butter, then season. Bake in moderate oven, 45 minutes at 350 degrees F. or until golden.
Jean Harlow's Hot Rolls
Use the following ingredients: 1 cup of warm milk, 1/2 cup of butter and shortening mixed, 1/2 cup of warm water with 1 cake of compressed yeast, 1 egg well beaten, 1 teaspoon of salt, 1 tablespoon sugar and enough flour to make soft dough. Set four hours, after which roll to 1/4-inch thickness and cut with biscuit cutter. Then brush with melted butter and put another biscuit on top and daub melted butter on top of that. Let stand two hours and then place them in a hot oven for 10 minutes.
Louis Hayward's Neptune Newburg
4 tablespoons butter
3 tablespoons flour
1/4 cup milk
1/2 cup table cream or coffee cream
4 hard-boiled eggs
1 cup flaked shrimp
1 cup flaked crab meat
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon white pepper
3 egg yolks (beaten)
Melt the butter, blend in the flour, gradually add milk and cream, stirring constantly. Cook about 15 minutes or until same is thickened, stirring occasionally. Add chopped eggs, shrimp, and crab meat, mixed with the lemon juice. Heat thoroughly, add salt and pepper. Before serving add the well-beaten egg yolks, and cook for 2 minutes longer. This may be prepared in a chafing dish or saucepan. Serves eight.
Joy Hodges' Creamed Spinach
Clean spinach thoroughly (last washing in hot water) and cook in just the water that clings to the leaves. (Start it with cover on, and when spinach wilts remove cover.) Slice 1 small onion finely or chop if preferred, and cook with spinach. Drain thoroughly, and chop spinach fine with 1 hard-boiled egg. Season with salt and pepper. Stir in sufficient cream to make the mixture soft and smooth, and reheat in covered dish or in double boiler. (A bay leaf may be cooked with spinach if you like the flavor, and removed before chopping.)
Joy Hodges' Hot Tamale Pie
1 egg
1 cup milk
1 cup oil
1 large onion
1 lb. minced steak or pork sausage
3 tablespoons chili powder
1 teaspoon salt
1 can corn
1 can tomatoes
1/2 can ripe olives
2 cups corn meal
Beat egg and milk together and fry entire mixture until meat is brown. Pour into baking dish. Cover with grated cheese. Bake in a moderate oven for approximately thirty minutes.
Fay Holden's Coffee
For as many cups of coffee as desired, use a half cup of water and a half cup of milk.
Place in a saucepan, and for each cup place a heaped teaspoon of coffee on top of the milk mixture, but do not mix.
Let it come to a slow boil, but do not boil it. Allow it to simmer for a few seconds.
Then strain three times before serving--this is the only time the milk and coffee mix together.
Fay Holden's Hardy Fruit Cake
1 lb. white raisins
2 lbs. large gum drops, diced (no black ones)
1 cup salted pecans
4 cups flour
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. salt
1 tsp. vanilla
1 cup butter or other shortening
2 cups sugar
2 eggs, well beaten
1 1/2 cups sieved applesauce
1 tsp. baking soda
1 tablespoon hot water
Sift flour, spices, and salt. Use part to dredge raisins and gum drops. Cream butter and sugar. Add eggs. Add portions of flour and applesauce alternately to creamed mixture. Stir in baking soda which has been dissolved in hot water. Add vanilla, raisins, gum drops, and nuts. Pour into 2 or 3 small oiled loaf pans. Bake 2-3 hours at 250 degrees F. Be sure to line pans with wax paper and grease well as it is sticky due to the gum drops.
Fay Holden's Rice Surprise
One cup boiled rice
1 lb. of chopped blade-bone steak
1 tin of tomato soup
1/4 lb. cheese (grated)
In a buttered casserole dish, place a layer of rice, cheese, and the steak until the entire dish is filled, moistening each layer with the tomato soup. This is baked in a hot oven until crisp. Served with a fresh salad and hot coffee, it is as appropriate for dinner as for luncheon.
Gloria Jean's Luncheon Salad
Tomato
Cottage Cheese
Chives
Mayonnaise
Sour Cream
Watercress
Peel a large tomato and scoop out some of the fruit. Fill with cottage cheese mixed with chives and mayonnaise, thinned with sour cream. Serve chilled on a bed of watercress.
Buster Keaton's Chop Suey
Grease an iron pot with 3 tablespoons peanut oil and add 1 cup raw, lean pork, cut into cubes and allow to cook until brown.
Now put into pot mixed vegetables and allow to steam under tight-fitting lid. The mixture of vegetables consists of:
2 1/2 cups water chestnuts cut in cubes,
2 1/2 bamboo shoots,
2 cups Chinese greens cut in small pieces,
2 cups celery chopped into small pieces,
1 cup chopped onions,
3 cups canned mushrooms, chopped,
5 cups bean sprouts,
1/2 cup chopped salted almonds.
After steaming for 30 minutes, chicken stock is added to moisten. Thicken with 2 tablespoons cornstarch. Thin with chicken stock if too thick.
Dice whole roast chicken, being careful to use no skin or fat parts; place in pot and cook slowly for 15 minutes.
Add soy sauce as seasoning and to give it proper dark color.
This recipe should serve 8 persons.
Andrea Leeds' Salad and Cheese Salad Balls
Salad:
3 tablespoons grated cheese
2 cups cooked rice
l teaspoon salt
1 cup peas
3 tablespoons minced celery
4 tablespoons pimento
lettuce and dressing
4 tablespoons relish
Combine ingredients lightly, chill, serve on crisp lettuce with French dressing and cheese salad balls.
Cheese Salad Balls:
1/4 lb. Roquefort cheese
small quantity cream or butter
salt and pepper to taste
1 tablespoon chopped chives
1 tablespoon chopped parsley
paprika
Combine cheese with small quantity of cream or butter and seasonings, work until soft, then add chives and parsley, mixing thoroughly. Roll into balls about the size of a walnut, sprinkle with paprika and serve with salad.
Myrna Loy's Tomato Mushrooms
1 lb. tomatoes
1/2 lb. pork sausages
salt and cayenne
Wash tomatoes well. Cut in halves crosswise, and scoop out a small piece, from the center of each half. Sprinkle with salt and cayenne. Remove skin from sausages. Divide each sausage into two or three, according to the size, and save a little for the "stalks." Spread a portion of the sausage meat over the tomato halves, spreading well to the edge. Press a hole in the center. Dust with flour and dot with butter. Bake in a hot oven until tender. Meanwhile, fold leftover sausage meat in roll on floured board. Cut into short lengths. Flour them and fry in hot fat. When tomatoes are cooked, place one of these stalks in the center of each. Serve on bed of lettuce.
Ida Lupino's Salmon Salad
1 small can salmon
1 cup chopped celery
1 cup ground cabbage
1 cup ground peanuts
6 sweet pickles (ground)
Mix with mayonnaise or boiled dressing and serve on crisp iced lettuce leaves.
Robert Montgomery's Black Bean Soup
2 lbs. black beans
1 lb. lean shoulder steak
2 hard-boiled eggs
3 lemons
Soak beans 24 hours before cooking. Put on to boil in 1 gallon water. Let cook all day, being careful not to let beans stick to pot; set off for night to cool; strain and put on stove with meat and cook for 2 to 3 hours, adding water as needed. Take out beef, season with salt and red pepper. Serve with hard-boiled eggs and lemon slices.
Karen Morley's Steamed Cottage Pudding
2 cups flour
1/2 teaspoon baking powder
pinch salt
small cup 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 tor 1 1/2 hours. Serve with hot chocolate sauce.
Ona Munson's Mexican Salad
Line a large flat bowl with crisp lettuce. Cover with 4 tomatoes, sliced. Peel and slice 2 medium sweet white onions, and separate into rings. Arrange on tomatoes. Garnish with asparagus, radiating from center in two rows, with ripe olives in center and at intervals around the plate. Sprinkle with minced parsley, and serve with:
Piquante Dressing:
Mix together 1 teaspoon chili powder, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/2 teaspoon prepared mustard. Mix to a paste with 1/4 cup vinegar, adding it gradually. Add 1/4 cup olive oil, and beat thoroughly.
Ramon Novarro's Asparagus, Italian Style
At the bottom of a Pyrex dish place some small pieces of butter and grated Gruyere cheese. Carefully arrange a layer of asparagus which has been cooked long enough to have become thoroughly steamed. Now add cheese and butter with another layer of asparagus. Sprinkle over top with cheese and butter. Place in oven for not more than 15 minutes and serve piping hot.
Ramon Novarro's Spanish Rice
1 cup rice
1 can tomatoes
2 onions
2 green peppers
Chili powder
Olive oil
Take 1 cup of rice and put it in a frying pan with enough olive oil to cover the pan a half an inch thick. Stir it until the grains are separated and brown. Add 1 can of tomatoes, 2 finely chopped onions and 2 chopped green peppers. Then season to taste with salt, pepper, and chili powder. Add enough water to make the mixture quite moist. Cover the pan and do not stir or remove the cover. Allow this to simmer slowly for half an hour.
Maureen O'Sullivan's Irish Bread
1 level teaspoon soda bicarb (baking soda)
1 1/2 cups sour milk
Four cups flour
1 teaspoon salt
2 teaspoons baking powder
Mix baking soda in milk. Stir into sifted flour, salt and baking powder using a knife. Beat and cut with knife, keeping blade cool until dough is stiff. Spread in greased pan and mark a cross on top of dough. Bake in slow oven (300-325 degrees F.) for one and a half hours.
Mary Pickford's Enchiladas
Make a thin pancake dough with corn flour, fry in a pan with the following preparation: 1 smothered chopped onion, a few chili peppers, sliced radishes, green peppers and grated cheese. Now make the following Spanish sauce to cover the enchiladas, using 2 green peppers, 2 onions, 4 garlic cloves, all fried in butter; then add 1 pound of ground fried meat, browned, 1 can of strained tomato puree, 1 tablespoon of chili powder, 1 teaspoon Tabasco sauce and 1 cup of soup stock. Cook this all for one hour on a low flame.
Walter Pidgeon's Ham and Egg Pie
4 eggs, beaten
1/4 teaspoon pepper
1/4 teaspoon baking powder
1/2 cup milk
2 cups cooked ham, diced
1 cup grated cheese
Beat eggs slightly and add pepper, baking powder, milk, ham, and cheese. Pour ham mixture into a 9-inch unbaked pie shell. Bake in hot oven (425 degrees F.) 35 minutes, or until knife inserted comes out clean. Serve with grilled tomatoes or a crisp green salad.
Walter Pidgeon's Romaine Lettuce Salad
Crisp romaine lettuce cut into small pieces, mixed with mayonnaise dressing into which has been mixed cream cheese. Serve chilled with tomato biscuits. (Use tomato juice for liquid in making biscuits.)
Tyrone Power's Turkey Stuffing
1 quart chestnuts
1 pint breadcrumbs
1/4 cup butter, chicken fat or lard
1 tsp. salt
1 egg, well beaten
1/4 cup chopped celery
2 tsps. poultry seasoning
Make a gash in each chestnut. Place in an iron skillet with 1 tablespoon butter, and shake over hot flame for a few minutes. Place chestnuts in oven for 10 minutes. Then remove shells and skins. Cover the blanched chestnuts with boiling salted water and cook until tender. Strain and put through a ricer. Add rest of ingredients and mix well.
Basil Rathbone's Fried Lamb with Rice and Currant Jelly
One quart hot, boiled rice
1 1/2 pounds lamb steak
2 tablespoons butter
1 glass currant jelly
salt to taste
Cut young, tender meat into one-inch cubes, season, fry in butter until meat is brown and tender. Push to one side of pan. Add jelly and melt with meat juice. Place hot rice in center of platter. Place hot lamb around rice. Pour hot sauce over the rice. Serve immediately.
Charles "Buddy" Rogers' Oyster Fricassee
Clean 1 pint of oysters, heat oyster liquor to boiling point and strain through double thickness of cheesecloth. Add oysters to liquor and cook until plump. Remove oysters with skimmer and add enough cream to liquor to make a full cup. Melt 2 tablespoons of butter, add 2 tablespoons flour and pour hot liquid on gradually. Add 1/4 teaspoon salt, a few grains of cayenne, 1 teaspoon finely chopped parsley, oysters and 1 egg slightly beaten.
Norma Shearer's Chicken a la King
The chicken is cut up fine and is then added to a sauce prepared as follows: A quarter of a pound of butter melted in a chafing dish, to which is added three level tablespoons of flour. When this is well blended add gradually two cups of cream. Let this cook for a minute, stirring constantly, then add pepper, salt, paprika, a teaspoonful of garlic and onion minced so finely that it is a paste, and two tablespoonfuls of grated cheese. When this sauce has become smooth, add the chicken and serve instantly over buttered toast.
Norma Shearer's Chicken Croquettes
1 cup minced chicken
1 dessertspoon (2 teaspoons) chopped parsley
1 dessertspoon (2 teaspoons) flour
1 pint milk or chicken stock
salt and pepper to taste
4 oz. ham
grated nutmeg
1 dessertspoon (2 teaspoons) butter
2 hard-boiled eggs
bread crumbs
Make a thick white sauce, using the butter, flour and milk or chicken stock. Mix together the minced chicken, ham, nutmeg, parsley and chopped, hard-boiled eggs; add to sauce and mix well. Take one tablespoon of this mixture and roll in a long shape to form a croquette. Cover with seasoned flour, dip in egg glazing and toss in bread crumbs. Deep fry In fusing hot fat until a golden brown. Drain on white paper. Serve on a paper d'oyley (doily) piled on a hot dish.
Lewis Stone's Stuffed Meat Loaf
1 1/2 lbs. beef (minced)
1/2 lb. pork (minced)
4 slices bread (soaked in warm water and drained)
1 medium onion (chopped)
1 teaspoon salt
1/4 teaspoon pepper
2 eggs, slightly beaten
2 tablespoons shortening
1/2 cup chili sauce
Onion stuffing
Meatloaf:
Combine beef, pork, bread, onion, salt, pepper, and eggs. Mix thoroughly. Line bottom and sides of a greased loaf pan with 1/2 meat mixture. Fill center of pan with onion stuffing. Cover top with remaining meat. Spread loaf with shortening and cover with chili sauce. Bake in a hot oven (400 degrees F.) for 1 1/2 hours. (Serves 6-8.)
Onion Stuffing:
3 onions (chopped)
1/4 cup shortening
1 1/2 cups soft bread crumbs
1 teaspoon sage
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons parsley (chopped)
1 egg (beaten)
2 tablespoons water
Cook onions slowly in melted shortening until yellow, add bread crumbs, sage, salt, pepper, and parsley. Saute until slightly browned. Remove from fire and add beaten egg and water.
Warren William's Baked Onions with Rice
6 or 8 onions
1 cup white sauce
3/4 cup grated American cheese
2 cups rice
Peel six or eight onions and parboil until almost tender, changing the water once. To one cup well seasoned medium thick white sauce, add three-fourths cup grated American cheese. Bring to the boiling point over a low heat, stirring constantly. Place in a buttered casserole alternate layers of cooked rice, and the onions, broken apart. Cover with the cheese sauce and bake in a moderate oven for about twenty minutes.
Warren William's Stuffed Pork Chops
6 thick (one inch or inch and a half) loin pork chops
For the dressing, mix together:
1 1/2 cups soft bread crumbs
1/2 cup chopped tart apples
2 tablespoons green pepper
1 tablespoon chopped onion
2 tablespoons melted butter
salt and pepper
Wipe pork chops and slit a pocket the entire length of the fat side of each chop. Avoid cutting too near the ends, which will spoil the pocket. Stuff each pocket as full as possible with the dressing. Skewer each chop with two toothpicks. Arrange in a shallow baking pan. Sprinkle with salt and pepper. Tuck leftover dressing around chops. Pour in enough water barely to cover the bottom of the pan. Bake an hour or longer, depending on the thickness of the chops, at 325 to 350 degrees. Baste the meat occasionally.
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