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.)
Rosalynn Carter's Cheese Ring
1 pound sharp Cheddar cheese, finely grated
1 cup mayonnaise
1 cup chopped pecans
1/2 cup finely chopped onion
6 twists freshly-ground black pepper
Dash of cayenne pepper
1 (12 ounce) jar strawberry preserves
Whole-grain crackers or Melba toast
Combine cheese with mayonnaise, chopped nuts and onions. Mix in black pepper and cayenne, and blend thoroughly. Press into 3-cup ring mold. Refrigerate for at least 2 hours.
To serve, dip mold into a pan of hot water for 15 to 20 seconds before turning out onto a serving platter. Fill center with strawberry preserves and serve at once with whole-grain crackers or Melba toast. Serves 6 to 8.
Rosalynn Carter's Chicken Supreme
1 egg
1/4 cup milk
3/4 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
8 large half chicken breasts, boned, or 1 whole chicken, cut up
6 tablespoons butter or margarine
3 tablespoons flour
1 1/2 cups chicken broth
1/4 cup brandy
1/2 cup red wine
1 (4 ounce) jar sliced mushrooms
Beat egg with milk in a dish. Mix bread crumbs and seasonings in another dish. Dip chicken pieces into egg mixture, then into bread crumbs. Coat generously. Brown slowly in melted butter, one part at a time, in a large skillet. Place browned pieces in a large baking dish or casserole dish.
Stir flour into drippings in the pan in which chicken was browned, then stir in chicken broth. Cook, stirring constantly until mixture thickens and boils (about one minute). Stir in brandy and wine. Add mushrooms. Pour over chicken. Bake at 350 degrees F for 45 minutes or until chicken is tender.
Claudette Colbert's Cheese and Olive Puffs
2 cups shredded sharp cheddar cheese, at room temperature
1/3 cup butter, softened
1 cup flour
1/4 teaspoon Tabasco sauce
Dash of Worcestershire sauce
2 (10-ounce) jars of pimento-stuffed green olives, drained and blotted dry
Add cheese and butter to bowl of a food processor and blend until smooth. Add flour, Tabasco and Worcestershire sauce to form dough. Wrap each olive in a small amount of dough, completely covering the olive and forming a ball. Place on an ungreased cookie sheet and freeze. Transfer to a plastic bag and store in freezer until ready to use. To cook, place on a baking sheet and bake at 400 degrees F. for 12 minutes or until crust is golden. Serve hot.
Gary Cooper's Buttermilk Griddle Cakes
1 cup buttermilk
1/2 cup half-and-half
1 large egg
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cornmeal
2 cups all-purpose flour
1 tablespoon melted butter
Sift dry ingredients together, then add wet ingredients. Mix all together. Fry on hot buttered griddle.
Gary Cooper's Chicken Saute
Clean and cut as for frying a 2 1/2 lb. fresh broiling chicken. Season with salt and pepper. Dip in seasoned flour and saute in a saucepan with 4 ounces of olive oil and butter mixed. Cook until golden brown. Add 2 chopped shallots, 6 large mushrooms (sliced), and 2 cups chicken broth. Cover and cook 5 minutes more. Before serving add a wine glass of dry white wine and sprinkle with parsley.
Joan Crawford's Bread Omelet
4 eggs, separated
3/4 tsp. salt
1/8 tsp. pepper
4 tablespoons milk
1 cup soft bread crumbs
1/8 tsp. baking powder
Beat egg yolks well. Add salt, pepper, and milk; beat the bread crumbs into
the mixture. Add baking powder to egg whites and beat until stiff. Fold into first mixture. Melt 1 tablespoon butter in frying pan, turn in mixture and spread evenly. Cook over slow fire until brown, then in slow oven until top is set. Fold and turn out on hot platter. Serves 4.
Joan Crawford's Charcoal-Broiled Steak with Roquefort Cheese and Mustard Sauce
First of all be sure that the steak is a thick one, and that the coals are glowing red before starting to cook it. In case you oven broil the steak, the secret is to have the oven at just the right temperature -- say preheated to 450 to 500 degrees. To prepare the steak for broiling, first wipe it with a damp cloth. Then salt and pepper and rub with a clove of garlic. When this is complete, brush with butter. Arrange the steak on the pan at least one and a half inches from the flame. (For thick steaks at least two inches) broil it first on one side, and then on the other. I have discovered that twelve to fifteen minutes is sufficient for a rare steak, fifteen to eighteen minutes for medium well-done and twenty to thirty minutes for well-done. Here is a tip for oven broiling, try leaving the oven door ajar while cooking and see what a difference it makes.
Roquefort Cheese and Mustard Sauce
1 square Roquefort cheese, beaten
1 tablespoon prepared mustard
4 tablespoons butter, melted
Broil steak as above. The sauce is made as follows: mix together the beaten Roquefort cheese, mustard and melted butter. After turning, and just before the steak is done, spread on the sauce and let broil until brown. This is delicious.
Joan Crawford's Poached Salmon
1 (3 pound) piece of fresh salmon
3 lemons
6 cups water
10 pearl onions, peeled
1/2 stalk celery with leaves
2 sprigs parsley
3 small bay leaves
12 peppercorns, crushed
2 teaspoons salt
2 cups mayonnaise
4 teaspoons prepared mustard
1/4 cup fresh lemon juice
Rinse and dry fish. Cut lemons in thin slices. Place slices on both sides of the fish. Wrap fish in a double thickness of cheesecloth and secure with kitchen string. Put water, onions, celery, parsley, bay leaves, crushed peppercorns and salt in a fish poacher or on a rack in a deep saucepan. Cover and simmer 30 minutes.
Place fish on rack in the kettle so that it is halfway submerged in the water. Cover and slowly simmer 40 minutes, or until fish is barely done. Place fish on a heated platter. Remove cloth and lemon slices carefully. Combine mayonnaise, prepared mustard and lemon juice; mix well and serve with fish. (Fish and dressing may also be served cold on a bed of lettuce.)
Joan Crawford's Sausage Rolls
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons shortening
2 to 3 cups milk
8 sausages,partially cooked
Sift flour with baking powder and salt. Cut in shortening until mixture is the consistency of cornmeal. Add milk until a soft dough is formed. Knead lightly on a floured board. Roll out to about l/4-inch thickness. Cut into oblong pieces and roll each sausage in the dough. Place in a buttered pan and bake in a very hot oven (450 degrees F.) for 15 minutes.
Joan Crawford's Thin Pancakes
2 eggs
1 pinch of salt
1 1/2 cups flour
1 pint of whole milk
Beat eggs well. Add salt and half the milk. Beat the flour into this mixture, and when smooth, add the remainder of milk, beating until smooth. Have griddle or pan hot and well greased. Put on 3 tablespoons of batter, spreading into one thin pancake. In just a moment it will be ready to turn, and do this by slipping the turner under center of the pancake. Heap in layers on a plate. They are a new and highly pleasing high in pancake goodness.
Bette Davis' Red Flannel Hash
2 cups cooked corned beef
3 cups cold boiled potatoes
1 1/2 cups cooked beets
salt and pepper to taste
1/2 cup or more of cream
1/2 stick butter
Chop all ingredients and combine in a large bowl. Season to taste and moisten mixture with cream. Place in a hot buttered skillet. Stir and spread evenly in pan. Brown slowly over medium heat. Serve with poached eggs on top.
Doris Day's Paprika Steak
2 round steaks, tenderized
Sweet Hungarian paprika
2 medium-sized sweet onions, chopped
2 small jars pimentos
1 pound fresh mushrooms, sliced
Cooking oil
Butter
2 small cans Hollandaise sauce
Green olives stuffed with pimentos
2 cups red wine
Rub sweet paprika (like you would flour) over entire surface of both sides of steak. Place layer of onions over entire surface of steak. Spread a layer of pimentos over the onions. Then sauté mushrooms in cooking oil and butter. Put layer of cooked mushrooms on steak. Spread the Hollandaise sauce over all other ingredients.
Put a row of green olives stuffed with pimentos over the steak. Roll steak and tie at 6 or 7 places with a strong cord. Sear both sides of the roll of steak in a very hot deep skillet. Put in a deep roaster. Add a small bottle or 2 cups of red wine. (Doris Day uses salted wine, not used for drinking, which can be purchased in a gourmet shop.) Place in oven at 300 degrees F. and cook for 2 hours, basting frequently.
Doris Day's Swingin' Burgers
1 1/2 pounds ground round steak
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper
8 stuffed green olives, chopped
1/2 cup cheddar cheese, diced
3 green onions, cut into 1/2-inch pieces
1/2 green bell pepper, chopped fine
Place ground meat in large bowl; add salt and pepper. Mix. Add remaining ingredients and mix. Form into four large patties.
Heat heavy iron skillet. Sprinkle small amount of salt in pan and sear patties for three to four minutes on one side. Flatten each before turning. Brown other side for another five/six minutes.
Doris Day's Twice-Baked Potatoes
4 large baking potatoes
3/4 cup light cream
1/2 cup butter
3/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon oregano
1 (10-ounce) package frozen mixed vegetables or frozen peas and carrots
1/2 cup Parmesan cheese, grated
1 tablespoon chives
Wash, dry, and grease potatoes lightly. Bake in a 400 degrees F. oven until tender (about 1 hour). Remove from oven and allow to cool for 10 mins. Slice potatoes in half lengthwise. Scoop the flesh into a large bowl, being careful not to break the skins. Save potato skins.
Add cream, butter, salt, pepper, and oregano to potato flesh. Whip until fluffy.
Cook frozen vegetables until tender. Drain well. Add to potatoes. Spoon mixture into potato skins. Sprinkle with Parmesan cheese and chives. May also sprinkle with crispy bacon bits.
Bake at 375 degrees F. for 20 minutes, or until hot and cheese is lightly browned.
Walt Disney's Chili and Beans
2 pounds dry pink (pinto) beans
2 onions, sliced
1/4 cup vegetable oil
2 cloves garlic, diced
1 cup chopped celery
2 pounds coarsely ground lean beef
1 teaspoon chili powder, or to taste
1 teaspoon paprika
1 teaspoon dried thyme leaves
1 (28 ounce) can solid-pack tomatoes
Salt, to taste
Optional seasonings for a more spicy chili: 1/8 teaspoon each coriander, turmeric, chile seeds, fennel, cloves, cinnamon, dry ginger or 1 small yellow Mexican chile pepper
Wash and sort beans and soak overnight in cold water.
Next morning, drain; add water to cover, 2 inches over beans. Add sliced onions and simmer, covered, until tender, about 2 hours.
Meanwhile, heat oil in large pot and lightly brown garlic, celery and beef, stirring. Add chili powder, paprika and thyme. Break up tomatoes with a spoon and mix with meat mixture. Cover and simmer 1 hour.
When beans are tender, combine with meat, stirring gently. Taste and add salt, as needed. Simmer 30 minutes longer.
Robert Duvall's Crab Cakes
1 pound crab meat, jumbo, lump or back-fin*
2 heaping tablespoons mayonnaise
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 small onion, grated
1/2 tablespoon mustard powder
18 Ritz crackers, crumbled
* The jumbo is best for large patties, but not good for tiny ones. The back-fin is good for both.
Combine all ingredients except the crackers. Add crackers crumbs in as close to sauteing as possible so that they crab cakes don't get too moist from the other ingredients. Form into patties the size of hamburger patties or hors d'ouvre-size, depending on how they will be served.
Sauté in frying pan over medium-to-high heat in butter, 10 minutes per side. Make sure that it's crispy outside but moist and juicy inside.
The recipe makes enough for about six hamburger-size cakes or 15 to 18 hors d'ouvres.
A simple tartar sauce to accompany the crab cakes can be made by mixing mayonnaise, grated onion and lemon juice.
Tennessee Ernie Ford's Pancakes or Waffles
1 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons granulated sugar
1 egg
1 cup buttermilk
3 tablespoons melted butter
Mix dry ingredients in bowl. Add egg, buttermilk and butter. Stir by hand until blended. The batter will foam up and look fluffy. Add more milk if batter becomes too thick. Makes deliciously light pancakes and waffles. Serves 3 or 4.
Rock Hudson's Chicken Casserole
1/4 cup butter, divided
1 1/2 tablespoons flour
1 cup chicken broth
1 cup milk
1/2 teaspoon paprika
Salt to taste
Fresh ground pepper to taste
1 cup mushroom caps, sliced
2 1/2 cups cooked diced chicken
1/2 (10 ounce) package frozen petite peas, lightly cooked
1 cup cooked noodles
1 tablespoon sherry wine
1/3 cup bread crumbs
1 teaspoon sweet butter, softened
Melt half the butter in skillet; gradually stir in flour. Cook over low heat, stirring. Gradually stir in chicken broth, milk, paprika, salt and pepper; cook over low heat about 10 minutes until thickened.
Sauté mushrooms lightly in remaining butter in a separate skillet. Add to cream sauce with chicken, drained peas, noodles and sherry.
Place in well-greased casserole dish; top with bread crumbs and dot with butter. Bake for 30 minutes in preheated 350 degrees F. oven.
Serve at once, alone, or with tossed green or wilted lettuce salad. Serves 4 to 6.
Thomas Jefferson's Jambalaya
1 tablespoon shortening
1 pound ham or pork sausage
1/2 cup green pepper, chopped
1 tablespoon flour
3 cups shrimp, peeled, cleaned and cooked
1 large onion, sliced
3 cups tomatoes, skinned, seeded and diced
1 clove garlic, minced
2 tablespoons parsley
2 cups long grained rice
4 cups water
1 1/4 teaspoons salt
1/2 teaspoon dried thyme
2 tablespoons Worcestershire sauce
1/4 teaspoon red pepper
Melt shortening in a large fry pan. Cut ham or pork into 1/2 inch cubes and add to shortening, stir for 1 minute and add green pepper ; cook for 5 minutes, stirring often.
Stir in flour until smooth and cook 1 to 2 minutes.
Add shrimp, onion, tomatoes, garlic and parsley. Cook until it starts to boil, stir in rice and 4 cups water, salt, thyme, Worcestershire sauce, red pepper; cover tightly and cook for 30 minutes or until rice is tender and all liquid is absorbed. Sprinkle with chopped parsley.
Quincy Jones' Thriller Ribs
2 rib racks
2 teaspoons Spike seasoning
1 teaspoon Accent seasoning
1/2 teaspoon freshly ground black pepper
5 racks baby back ribs (about 5 pound)
6 garlic cloves, minced
2 large jalapeno peppers, minced
2 large onions, halved and thinly sliced
2 green bell peppers, thinly sliced
2 red bell peppers, thinly sliced
2 yellow bell peppers, thinly sliced
In a cup, combine Spike and Accent seasonings and black pepper. Sprinkle 1/4 teaspoon seasoning mixture on each side of the rib racks.
In a small bowl, combine the minced garlic, jalapeno peppers, and remaining seasoning mixture. Rub the garlic mixture on the top and bottom of the ribs. Line a large roasting pan (17 x 11 1/2 inches) with enough foil to wrap all the ribs. Spread a layer of onions and bell peppers on top of the foil. Place 2 rib racks, side by side, on the vegetables. Continue to layer the onions and peppers and the ribs. Tightly wrap the marinated ribs in the foil and refrigerate for 2 days.
Remove the pan from the refrigerator and let it sit at room temperature for 30 minutes. Heat the oven to 400 degrees F.
Before placing the ribs in the oven, reduce the temperature to 300 degrees F. Bake the foil-wrapped ribs for 6 to 8 hours.
Remove the ribs. Spoon off the fat from the liquid in the pan and discard, reserving the pan juices. Cut each rack into three sections and serve with the vegetables and pan juices, plus sides of rice and chopped tomato-and-cucumber salad. Makes about 8 servings.
Danny Kaye's Batter-Fried Scallops in Sweet and Sour Sauce
1 pint scallops
1/2 cup flour
1/2 cup cornstarch
1 egg white
1 tablespoon peanut, vegetable, or corn oil
1 tablespoon vinegar
1 teaspoon baking soda
1/2 cup or more water
Peanut, vegetable, or corn oil for deep frying
2 1/2 cups sweet and sour sauce (recipe below)
If desired, rinse and drain the scallops well.
In a mixing bowl, combine the flour, cornstarch, egg white, one tablespoon oil, vinegar and baking soda. Mix well.
Gradually add the water, stirring constantly with a wire whisk. Add enough water to make a thick batter like a pancake batter.
Heat the oil for deep frying and, if desired, test one scallop by dipping it in the batter and frying to determine if the batter is took thick. If so, stir in a little more water.
Add the scallops to the batter and quickly drop them one at a time into the hot (but not smoking) oil. Deep fry, stirring and turning with a strainer, making sure that the scallops do not stick together. Remove and drain well. Arrange on a serving dish. Pour over the sweet and sour sauce (recipe below) and serve.
Sweet and Sour Sauce
1 cup sugar
3/4 cup white vinegar
1/2 cup plus 3 tablespoons water
3/4 cup pineapple juice
1 1/2 tablespoons cornstarch
1/2 teaspoon red food coloring
Combine the sugar, vinegar, one-half cup water and pineapple juice in a saucepan. Bring to the boil and simmer stirring until sugar dissolves.
Blend the cornstarch with the remaining three tablespoons water and stir it into the simmering sauce. Stir in the food coloring.
Danny Kaye's Chicken Salad
Chicken:
4 pounds whole chicken .
1 cup yellow onion, sliced
1/2 cup carrot, sliced
1 leek, washed
1 celery stalk, sliced
1 teaspoon salt
1/4 teaspoon black peppercorns
2 sprigs fresh thyme
2 bay leaves
8 cups water
Dressing:
5 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
2 tablespoons Dijon mustard
1 teaspoon garlic, finely chopped
1/2 teaspoon Tabasco sauce
1/4 teaspoon salt
1/4 teaspoon pepper
Garnish:
12 lettuce leaves (Boston)
1 teaspoon fresh tarragon, minced
Place the chicken, breast side down, in a tall, narrow pot so it fits snugly on the bottom. Add remaining poaching ingredients. The chicken should be submerged and the water should reach about 1" above it. Put something heavy in chicken cavity like a heavy stainless steel spoon.
Bring it to a gentle boil, cover and let boil gently for 10 minutes. Remove the pot from the heat, cover with a heavy towel and set aside to let the chicken steep for 45 minutes.
Remove the chicken from the pot and place on a platter to cool for a few minutes. The stock can be strained and frozen for up to 6 months for use in soup.
Pick the meat from the bones, discarding skin, bones and fat. Shred the meat with your fingers, following the grain and pulling it into strips. The meat tastes better shredded than diced with a knife.
Dressing:
Mix together all the ingredients in a bowl large enough to hold the chicken. Add chicken shreds to the dressing and mix well.
Arrange lettuce leaves in a nest around the outside of a platter. Spoon the room temperature chicken salad into the center, sprinkle with the tarragon leaves, and serve.
Danny Kaye's Chinese Stir-Fry Oysters and Shrimp
1 cup raw oysters
1/4 cup flour
1/2 lb. raw shrimp, shelled and deveined
2 tbsps. peanut, vegetable or corn oil
1 two-inch piece fresh ginger root, peeled, cut into fine shreds
5 scallions, trimmed, cut in two-inch lengths
1 tsp. light soy sauce
1 tsp. sesame oil
Salt, freshly ground black pepper to taste
1 1/2 tbsps. cornstarch
1 1/2 tbsps. cold water
Place oysters in mixing bowl; add flour and enough water to cover. Stir oysters in the liquid. Drain well, run under several changes of cold water, drain well again. (Flour will cleanse and plump oysters.) Prepare shrimp; set aside. Drop oysters into barely simmering water. Turn off heat. Let stand 1 minute; drain. Set aside. Repeat with shrimp. Heat oil in wok or skillet with high heat. Add ginger, scallions. Cook, stirring, 5 seconds. Add oysters, shrimp, stir rapidly. Cook 15 seconds. Add soy sauce, sesame oil, salt and pepper to taste, stirring constantly. Blend cornstarch into cold water; stir into the wok or skillet. Cook 10 seconds. Serve immediately.
Danny Kaye's Chopped Beef with Green Peas
2 tablespoons peanut oil
1 pound chopped beef
2 packages (10 ounce each) frozen green peas
1 tablespoon soy sauce
1/2 teaspoon MSG
1/4 teaspoon granulated sugar
1/2 cup beef broth
2 tablespoons cornstarch
2 tablespoon water
In a preheated Chinese wok or heavy skillet, place peanut oil. Bring to a sizzle and add chopped beef, frozen peas, soy sauce, MSG, and sugar. Toss and mix rapidly at high heat for two minutes. Add beef broth. Cover and cook at medium high heat three or four minutes. Uncover. Add gradually two tablespoons cornstarch, mixed to a paste with two tablespoons water. Cook three to four minutes longer, or until the sauce thickens. Serves four to six.
Danny Kaye's Lemon Pasta
1/4 cup butter
1 cup heavy cream
1 tablespoon lemon zest
3 tablespoons lemon juice
1 pound fresh fettuccine pasta
1 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon ground black pepper
Bring a large covered pot of salted water to a boil.
Meanwhile, in a saucepan on low heat, melt the butter. Stir in the cream and heat gently. Stir in the lemon juice and zest. Turn off the heat.
When the water boils, cook the pasta until al dente (2 or 3 minutes for fresh pasta, longer for dried). Reserve 1 cup of the hot pasta cooking water and drain the pasta.
Place the hot drained pasta in a large serving bowl, add the lemon cream sauce, and toss.
If the sauce is too thick, add some or all of the reserved hot pasta water.
Toss in the grated Parmesan cheese. Season to taste with salt and pepper.
Danny Kaye's Quick Crab Soup
2 cans (10 3/4 ounces each) split pea soup
2 cans (10 3/4 ounces each) tomato soup
4 cups chicken broth
1 cup heavy cream
2 teaspoons curry powder
1 cup dry sherry
1 pound cooked crab meat, flaked
What You Will Need
In a large saucepan, mix pea soup, tomato soup, chicken broth, cream, curry powder and sherry. Bring to a boil, reduce heat and simmer, stirring occasionally, for 10 minutes. Stir in crab meat and cook until heated through.
Gene Kelly's Coq Au Vin
The extra steps that make this version so good include browning the chicken and vegetables, adding brandy (flamed as it is put into the stew) and, most crucial of all, removing the finished chicken and vegetables from the sauce, and reducing the sauce to about half its former quantity by a quick boil.
This last intensifies the flavor of the sauce immeasurably. "Beurre manié" is added to make the sauce a little richer still -- and thicken it slightly.
3 chicken breasts, halved
6 chicken legs
24 medium mushrooms
24 tiny white onions
1/4 cup butter
1/4 lb. thick sliced bacon
1 teaspoon sugar
1 clove garlic, minced
1/4 cup brandy
2 cups dry red wine
1 can chicken broth
1/2 teaspoon thyme leaves
1 bay leaf
1 tablespoon dry parsley
1 tablespoon butter
1 tablespoon flour
1/4 cup water
Dry the chicken pieces thoroughly and sprinkle them with salt and pepper. Wash the mushrooms and remove the stems.
Peel the onions. To do this effortlessly, drop them into a pot of boiling water. Count to 10 slowly, then drain the onions and run under cold water. The skin will slip off between your fingers. Cut bacon into half-inch pieces and cook in butter in a large Dutch oven or casserole until lightly browned. Remove bacon and drain. Pour half of the accumulated fat into a second large pan or skillet so you can use two pans for browning the chicken.
Add the chicken to fat, skin side down, without crowding. Cook it over medium heat until lightly browned on both sides. As pieces brown, remove them and add more. When all are browned, set aside.
From now on you will work only with the heavy casserole dish. Put the onions into it, add sugar and cook, stirring until onions are lightly browned. Then brown mushrooms and garlic. Put the chicken back in the pot and pour most of the brandy in over it. Retain about one tablespoonful and put it into a ladle. Light the brandy in the ladle and pour it, flaming, into the casserole to ignite the rest of the brandy. When you do this, stand back, as the whole casserole will flame up instantly. When the flame dies, add the wine, broth, water and herbs. Cover pan and simmer for 30 minutes, or until the chicken is tender. Remove chicken, bacon, mushrooms and onions.
Bring stock left in pan to a broil, skimming off fat as it rises. Boil stock rapidly for about five minutes or until liquid is reduced to about two cups. Mix one tablespoon butter and flour together thoroughly with a fork and stir this beurre manié into the sauce. Cook until the sauce thickens. Strain and pour over chicken.
If you are making the Coq Au Vin ahead, strain the sauce into a separate container and store it in the refrigerator. To reheat, place covered chicken in 325 degree F. oven for about 30 minutes. Arrange on platter. Meanwhile, reheat sauce separately and pour over chicken. Serve with rice that has been fluffed up with butter and parsley.
Sophia Loren's Pasta Sauce
6 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 ounces pancetta, diced very small
3 small onions, sliced or chopped
1/2 medium size fresh or dried chile pepper
1 1/2 pounds fresh tomatoes, skinned, or 1 large can petite diced tomatoes
6 to 8 large fresh basil leaves, sliced very thin
Salt to taste
Freshly grated Pecorino Romano cheese or Parmigiano-Reggiano
1 1/4 pounds bucatini pasta or other large pasta
Heat oil and butter over medium heat and add pancetta and onions. When onions are golden, add chile pepper, tomatoes, basil and a good pinch of salt. Cook for 15 minutes so flavors are nicely combined.
While this simmers, cook the pasta and drain. Toss all together. Add cheese generously.
Sophia Loren's Pizza
Dough:
1 envelope active dry yeast
1 1/4 cups lukewarm water
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon olive oil
Toppings:
1 cup marinara sauce or peeled, chopped tomatoes, to taste
2 ounces mozzarella cheese, shredded or thinly sliced, or to taste
2 ounces anchovy filets or strips of thinly sliced prosciutto, to taste
1 tablespoon chopped fresh basil, or dried, to taste
1 tablespoon freshly grated Parmesan cheese, or to taste
Freshly ground black pepper, to taste
2 to 3 tablespoons olive oil
To prepare dough, dissolve yeast in water. On a clean surface, combine flour and salt. Make a well in center of flour and add the dissolved yeast. Blend together and knead thoroughly. Add oil and continue kneading until dough is smooth and elastic. Place dough in a lightly oiled bowl; cover and let stand in a warm place for one to three hours, until doubled in bulk.
Flatten dough and roll out to form a 10-inch circle about one-quarter-inch thick. Place dough on a flat surface sprinkled lightly with cornmeal. (If you don't have an extra-wide spatula or flat lifter of some sort with which to move the assembled pizza, transfer the dough to a board or the flat side of a tray sprinkled with cornmeal so that the pizza will slide off easily into the skillet.) Spread tomato sauce over top of dough. Add mozzarella, anchovies or other toppings, as desired. Sprinkle with basil, Parmesan and pepper, to taste.
Heat oil in large, heavy (preferably cast-iron) skillet. When oil is sizzling, transfer the uncooked pizza to the hot skillet. Cook over medium heat for about 10 minutes until crust is golden and topping is bubbly. If needed, cover pizza for a few minutes toward the end of cooking to speed melting the cheese. Serve immediately. Makes 4 servings.
Sophia Loren's Spaghetti con Pomodoro Crudo
1 1/2 pounds spaghetti
2 pounds tomatoes, not quite ripe, chopped
1/2 pound fresh mozzarella, thinly sliced
2 medium red or Vidalia onions (or less), thinly sliced
1/4 cup pitted Sicilian green olives, roughly chopped
2 tablespoons drained capers
1/4 cup minced Italian parsley
10 to 12 chopped fresh oregano leaves or 1/4 teaspoon dried
1 to 2 cloves garlic, crushed
Salt
Freshly ground pepper
1/2 cup extra-virgin olive oil
Freshly grated Parmigiano-Reggiano
Cook the pasta until just al dente. While the pasta is cooking, place in a large serving bowl the tomatoes, mozzarella, onions, olives, capers, parsley, oregano, garlic, and salt and pepper to taste. Pour the oil over and toss gently.
When pasta is ready, pour it into a colander and quickly rinse it under cold water; drain well and add the warm spaghetti to the bowl. Toss to combine, remove the garlic if desired, and serve. Pass the cheese at the table. Serves 6.
Dean Martin's Burgers and Bourbon
1 pound ground beef
1/4 teaspoon of salt
8 ounces bourbon, chilled
Preheat a heavy frying pan and sprinkle bottom lightly with table salt. Mix meat, handling lightly, just enough to form into four patties. Grill over medium-high heat about 4 minutes on each side. Pour chilled bourbon in chilled glass. Serve meat and bourbon on a TV tray.
Carmen Miranda's Feijoada
1 pound pork shoulder roast, cut in small cubes
1 large onion, sliced
1 clove garlic, smashed
2 tablespoons olive oil
1 pound dry black beans, soaked overnight
6 ounces smoked sausage, cut into coins
4 cups water
Brown pork cubes, onions, and garlic in olive oil.
Add beans and sausage; cover with water and cook 3 hours on low heat until beans and meat is tender, stirring every once in a while (may need more water). It is customary to serve it with white rice and oranges, the latter to help with digestion.
Carmen Miranda's Picadinho
1/2 pound stewing beef, cut in cubes
2 tablespoons olive oil
1 large onion, chopped
1 pound cherry tomatoes, chopped
1 pound spinach, chopped
In a large pan, heat olive oil and add beef cubes. Cook until browned on all sides. (Make sure you don't overcook, or the meat will toughen). Add the onions and sauté until translucent. Add tomatoes and cook down to sauce. Add spinach and cook down to consistency of your liking. Serve with rice and banana farofa.
Rita Moreno's Chicken Fricassee
2 tablespoons achiote lard*
4 ounces cured ham, finely chopped
2 tablespoons salt pork, finely chopped
1/2 green pepper, seeded, cut into quarters
2 ripe tomatoes, seeded
2 sweet chili peppers, seeded
12 green olives, pitted
1 teaspoon capers
1/4 cup seeded raisins
1 tablespoon vinegar
1/4 cup tomato sauce
1 teaspoon oregano, mashed
1 tablespoon salt
1 cleaned broiler-fryer chicken, cut into serving pieces
1 (16 ounce) can petit pois (peas) or 1 1/2 (10 1/2 ounce) packages frozen peas
* Made by putting 6 or 7 annatto seeds in pork fat or corn oil, heating over medium heat until fat turns deep orange. Discard seeds by draining fat through sieve.
Heat achiote lard in a deep kettle; add ham and salt pork. Cook over high heat 5 minutes, stirring often. Add remaining ingredients except chicken and peas. Stir and mix well. Add chicken, heat to boiling; reduce heat to moderate, cover and cook 40 minutes, or until chicken is tender. Uncover, add petit pois (drained) or frozen peas. Cook until peas are heated through or tender. Serve with hot cooked white rice.
Tony Randall's Grilled Veal Chops with Bourbon-Cracked Black Pepper Sauce
6 (10 to 12 ounce) rib veal chops
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
1/4 cup dry red wine
1/4 cup dry white wine
1/2 cup Bourbon
1 stick (8 tablespoons) cold unsalted butter, cut into tablespoons
Salt to taste
1 1/2 teaspoons coarsely cracked fresh black pepper
Heat grill until hot or preheat oven to 350 degrees F.
Season the veal chops well with salt and pepper.
If you are grilling the chops, rub them with the oil. Place on the grill, leaving room between. Grill for 7 to 10 minutes per side, turning once. If the chops are 1 1/2 inches thick, cook 9 to 12 minutes per side.
If roasting the chops, heat the oil in a large cast iron skillet over high heat until hot. Add the chops and sear on one side only. Transfer the skillet to the oven and roast the chops for 10 to 12 minutes more for medium-rare.
While the chops are cooking, make the sauce. In an enamel or other nonreactive saucepan, combine the red and white wines and cook over high heat until hot. Add the Bourbon and cook until reduced by half.
Lower the heat to medium and add the butter, one piece at a time, quickly whisking it in until completely incorporated. Blend each piece of butter in fully, not just melt it, before adding the next. Work quickly but do not increase the heat under the sauce. Season with salt and cracked black pepper, and keep warm in a warm water bath until ready to use. Do not reheat the sauce over direct heat.
Place a grilled chop on each dinner plate and spoon about two tablespoons of the Bourbon sauce over the top. Serve immediately.
President Ronald Reagan's Chili
1/2 cup bacon drippings
2 cups chopped onions
4 chopped garlic cloves
2 pounds coarsely ground beef
2 tablespoons chili powder
2 cups red wine (optional)
1 tablespoon salt
1 tablespoon beef base
4 cups canned whole tomatoes, chopped
1 bay leaf
1 tablespoon granulated sugar
4 to 6 cups cooked pinto beans
Using a 1 1/2-gallon heavy pot, melt bacon drippings. When hot, sauté onions and garlic cloves. Add ground beef and chili powder. Stir until meat is well browned. Add red wine (optional). Add salt, beef base, tomatoes, bay leaf and sugar. Simmer chili meat, covered, for 20 minutes, stirring often.
Add pinto beans to the meat. Simmer chili con carne for 1 hour, covered over low heat, stirring gently from time to time. Test for flavor. Serves 16.
President Ronald Reagan's Corned Beef Hash in Bell Peppers
3 medium potatoes, cooked
1 large onion, diced
3 medium tomatoes
1 can corned beef
4 bell peppers
4 eggs
Olive oil
Salt and pepper to taste
Brown potatoes and onions in oil. Add tomatoes, corned beef, salt, pepper and enough warm water to keep from burning. Simmer for 20 minutes. Cut off the tops of the bell peppers. Clean out seeds and remove center core. Parboil in salted water until tender limp. Drain. Fill peppers almost to the top with corned beef mixture. Bake at 350 degrees F. for 20 minutes.
Five minutes before serving, drop raw egg in top of each pepper. Return to the oven until egg has set.
President Ronald Reagan's Macaroni and Cheese
8 ounces macaroni
1 teaspoon butter
1 egg, beaten
3 cups grated sharp cheese
1 teaspoon dry mustard
1 teaspoon salt
1 tablespoon hot water
1 cup milk
Cook macaroni in boiling water until tender; drain thoroughly. Stir in butter and egg. Add cheese reserving enough to sprinkle on top. Pour into buttered casserole.
Mix mustard and salt with hot water and add to milk. Pour over macaroni; sprinkle with remaining cheese. Bake at 350 degrees F. for about 45 minutes or until custard is set and top is crusty.
Robert Redford's Green Olive Salad
Salad:
9 ounces frozen artichoke hearts
1 cup boiling water
1 head romaine lettuce, torn up
1 cup mung bean sprouts
1 cup pimento-stuffed olives
Dressing:
1/2 cup vegetable oil
1/4 cup wine vinegar or 3 tablespoons fresh lemon juice
4 teaspoons fresh dill, chopped
1 tablespoon chopped parsley
2 scant teaspoons granulated sugar
1 teaspoon salt
1 teaspoon Dijon mustard
1/4 teaspoon fresh ground pepper
Plunge artichoke hearts in boiling water; remove pan from heat and let stand only 2 minutes. Drain and chill.
Combine artichoke hearts, romaine, bean sprouts and olives.
In small jar with tight-fitting lid, combine vegetable oil, wine vinegar, dill, parsley, sugar, salt, mustard and pepper. Shake well to combine.
Just before serving, pour over salad and toss until well coated.
Serve with barbecued steak or grilled rainbow trout. Serves 6 to 8.
Robert Redford's Lamb Chili with Black Beans
3 large tomatoes
1/2 cup vegetable oil, divided
6 cloves garlic
1/2 medium red onion, diced
1 1/2 pounds well-trimmed lamb stew meat, cut into 1- to 1 1/2-inch cubes
2 tablespoons chili powder
1 tablespoon ground coriander
4 cups chicken broth
1 (16 ounce) can crushed tomatoes
1 tablespoon catsup
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 cup canned black beans, drained
Pinch dried mint
Salt and freshly ground pepper
3 tablespoons chopped onion
3 tablespoons chopped green onions
3 tablespoons sour cream
1/2 cup toasted pine nuts*
Blacken the tomatoes in 1/4 cup oil in a very hot cast iron skillet, or coat the tomatoes with oil and place them under the broiler about 4 inches away from the heat, turning them with tongs, until charred all over. (You can also char them without the oil by spearing them on the end of a fork and holding them over an open-flame gas burner.)
Heat the remaining 1/4 cup oil in a large saucepan over high heat until hot. Add the garlic, onion, lamb, chili powder and coriander and cook, stirring, for 5 minutes. Add the blackened tomatoes, broth, crushed tomatoes, catsup, tomato paste and Worcestershire sauce. Turn the heat to medium and cook, stirring occasionally, for 35 minutes. Add the beans, mint, and salt and pepper to taste. Turn the heat to medium-low and cook, stirring often to prevent scorching, for 10 minutes.
Serve the chili in large bowls garnished with the chopped onion, green onions and sour cream. Pass the pine nuts separately.
* To toast pine nuts, spread on baking sheet and bake in a preheated 350 degrees F. oven for 3 to 5 minutes. Check after 3 minutes. They go from browned to burned in a matter of seconds.
Dinah Shore's Potatoes
2 lbs. sliced potatoes, skins on
2 cups whipping cream
2 tbsps. Dijon mustard
2 cloves chopped garlic
2 tbsps. butter
1/4 cup Parmesan cheese
salt and pepper to taste
Grease 13 x 9 inch baking dish. Lay sliced potatoes in dish, add salt and pepper. In saucepan, combine cream, mustard, garlic, and butter. Heat to boiling. Pour over potatoes. Cover dish with foil and bake at 350 degrees F. for approximately 1 hour. Uncover and sprinkle with Parmesan cheese and bake an additional 1/2 hour. They should be a bit brown and crispy.
Gloria Swanson's Potassium Broth
1 cup string beans, chopped
1 cup celery, chopped
1 cup zucchini, chopped
1 cup Swiss chard, chopped
8 cups of spring water
Before chopping, wash all vegetables thoroughly. Pour spring water into a soup pot and add the rest of ingredients. Cover and simmer until celery is tender. Allow the broth to cool to room temperature. Refrigerate in glass jars. Serve hot or cold.
Vivian Vance's Chicken Kiev
32 ounces boneless chicken breasts (four 8 oz. each, cut in half, pounded thin)
8 tablespoons butter (cut into 1 T pats, frozen)
4 teaspoons onion powder
4 teaspoons garlic powder
1 teaspoon tarragon
1 teaspoon salt
1/2 teaspoon pepper
Dredge:
1/4 cup all-purpose flour
Dip:
1 large egg
2 tablespoons sour cream
Coating:
2 cups corn flakes (crushed fine)
1 tablespoon parsley, minced fine
Pound all the chicken breasts until thin.
Season with 1/2 teaspoon onion and garlic powder. Sprinkle on little salt, pepper and tarragon. Dot with butter in center.
Fold up tightly and secure with toothpicks.
Dredge in flour, then dip in egg mixture, then roll in cornflakes-parsley mixture.
Freeze until completely chilled, can wrap individually.
Deep fry at 370 degrees F. until browned, turning only once.
John Wayne's Favorite Casserole
2 (4 oz.) cans green chilies, drained
1 lb. Monterey Jack cheese, grated
1 lb. cheddar cheese, grated
4 egg whites
4 egg yolks
2/3 cup evaporated milk
1 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium tomatoes, sliced
Combine chilies with cheese in a large bowl and turn into a well-buttered shallow 2-quart casserole dish. Beat the egg whites until peaks form. Mix egg yolks, milk, flour, salt, and pepper in a small bowl. Fold egg yolk mixture into the egg whites. Pour over the cheese and chili mixture. Comb through with a knife and fork gently until combined. Bake for 30 minutes. Arrange tomatoes on top, and bake another 30 minutes. Garnish with extra chilies, if desired. Let sit 15 minutes before serving.
