UPDATED ON
WEDNESDAYS
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1
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Week
101
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Will Geer’s
Walton Mountain Muffins
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 INGREDIENTS
1 cup whole bran ready-to-eat cereal
1 cup mashed ripe bananas (about 2 medium)
¼ cup margarine, melted
¼ cup brown sugar, lightly packed
¼ cup skim milk
1 egg
1 cup flour
2 tsp. baking powder
Combine
bran, milk and bananas. Add egg and margarine and beat well with
electric mixer. Sift flour, baking powder, salt and sugar together.
Add flour mixture to banana mixture.
Stir only
enough to dampen dry ingredients (do not beat with electric mixer
or over-mix by hand).
Fill greased
muffin tins two-thirds full of batter. Bake in a 400 degree oven
for 30 minutes, or until wooden pick inserted in center comes
out clean.
Makes 12
muffins.
From
“Celebrity Cooking Capers” by Katherine Rose Robbins
(1979)
Click
here for the Microsoft Word (.doc) file of this recipe |
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Week
102
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Alan Sues'
Chicken a la Crème a la Tony's
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 INGREDIENTS
2 whole chicken breasts, skinned and boned and split in half (i.e.
4 breasts)
1/3 cup butter
1½ cups sliced mushrooms
¼ cup white Burgundy
2 Tbsp. fresh orange juice
1 tsp. grated orange rind
1 10-oz can cream of chicken soup, undiluted
Salt and pepper
Sprinkle chicken with salt and pepper. Heat some of the butter
in a heavy skillet and sauté mushroom slices quickly. Remove
from pan. In remaining butter, brown breasts on both sides. Add
the sautéed mushrooms and remaining ingredients. Simmer
covered until chicken is cooked, about 15-20 minutes.
From “The
New Celebrity Cooks Cookbook” by Bruno Gerussi (Personal
Library, 1979.)
Click
here for the Microsoft Word (.doc) file of this recipe |
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Week
103
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Tyne Daly's
Pecan Pie
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“About her pecan pie recipe, Tyne says eloquently, ‘Yum!’”
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 INGREDIENTS
½ cup butter
2/3 cup sugar
3 eggs
½ tsp. salt
1 cup light corn syrup
½ cup medium cream
1 tsp. vanilla extract
1 cup pecans, coarsely chopped
9” unbaked pastry shell
Pecan halves
Sweetened whipped cream
Preheat
oven to 350 degrees.
Cream together
butter and sugar. When very light, add eggs, one at a time. Beat
well.
Add salt,
corn syrup, cream, vanilla, and chopped pecans. Mix thoroughly.
Pour into
pastry shell. Bake 40 minutes or until firm. About 10 minutes
before end of baking time, decorate with pecan halves.
Serve with
sweetened whipped cream.
From
“Salute to America Celebrity Cookbook” (J.C. Penney
Company, Inc. 1986)
Click
here for the Microsoft Word (.doc) file of this recipe |
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Week
104
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Cynthia Nixon's
Tomato Surprise
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For extra fun, use pepper vodka. For a LOT of extra fun, soak
the tomatoes in vodka in the fridge for four to six hours and
then dip them in the salt and serve.
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 INGREDIENTS
1 cup kosher salt
2 cups cherry tomatoes, washed and patted dry
1 cup vodka
1 box toothpicks
- Sprinkle
salt onto individual rimmed serving plates. Divide tomatoes
between small custard cups. Pour vodka into individual shot
glasses.
- To serve,
give each guest a plate, custard cup and shot glass. Have guests
dip tomatoes into vodka then into salt. (Or, if this is too
labor intensive for the guests, prepare everything in advance
and put, ready-made, on serving trays.
From
“Tupperware Cooks: Favorite Recipes of Notable Celebrities
and World Renowned Chefs,” by Tupperware Brands Corporation
and Drama Dept.(2006)
Click
here for the Microsoft Word (.doc) file of this recip
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Week
105
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Doris Day's
Sicilian Cheese Casserole
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 INGREDIENTS
1 cup uncooked tiny shell pasta
1 medium eggplant, pared and cut in ½-inch cubes
1 small onion, chopped
3 Tbsp. olive oil
3 oz. tomato sauce
2 oz. fresh parsley, chopped
2 Tbsp. lemon juice
½ cup ripe olives, halved and pitted
1½ cups grated Parmesan cheese
1 tsp. salt
1 tsp. black pepper
½ tsp. basil
½ tsp. marjoram
½ pound Monterey Jack cheese, sliced thinly
2 garlic cloves, crushed
 Preheat
oven to 375 degrees F.
Cook tiny
shell pasta and drain.
Sauté eggplant,
onion, and garlic in oil over medium heat until tender.
Combine with
pasta, tomato sauce, parsley, lemon juice, olives, Parmesan,
and seasonings.
Transfer to
a 2-quart baking dish.
Top with sliced
Monterey Jack and bake uncovered for 30 minutes.
From “The
Hollywood Vegetarian Cookbook: Lean, Healthy Meals From America’s
Celebrity Kitchens” by Francia Ruppen (Birch Lane Press,
1995)
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here for the Microsoft Word (.doc) file of this recipe
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Week
106
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Joe Flynn's
Belgian Brisket of Beef
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 INGREDIENTS
5 lb. brisket of beef
2 tsp. salt
¼ tsp. pepper
2 onions, sliced thick
4 whole celery stalks
1 cup chili sauce
1 can beer
Season meat
with salt and pepper, and put in roasting pan with onions and
celery.
Pour chili
sauce on top. Put ¼ inch of water in bottom of pan.
Bake at 325
degrees for 3 hours uncovered. Baste often.
Add beer,
cover and cook for 2 more hours.
Adapted from “The Youngstown Playhouse Celebrity Cookbook” by
Sis Soller (General Publishing, 1974)
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here for the Microsoft Word (.doc) file of this recipe
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Week
107
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Alan Cumming's
Stovies
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“Stovies
is…real peasant food and ideal for people who, like
me, like to have a plateful of one thing.”
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 INGREDIENTS
Olive oil
4 cloves garlic
4 biggish onions
8-10 biggish potatoes
Tamari (dark soybean sauce)
Worcestershire sauce
Salt and pepper to taste
Textured vegetable protein (TVP)
- Put a good
slosh of olive oil into a wok or large pot.
- Chop 4
cloves of garlic, more if you like, and fry it in the olive
oil. Allow the oil to permeate the garlic but don’t let
it get crispy.
- Cut up
the 4 onions into fairly big chunks and add them to the olive
oil and garlic. Fry them for a bit longer; then put a lid on
the pot and leave them to sweat for five minutes.
- Scrub and
cut up the potatoes into fairly big mouthful-size chunks. Add
the potatoes to the sweating onions and garlic and leave them
for a bit to get all infused.
- Now comes
the fun bit. Add about 20 squirts of Tamari into the wok, and
then do the same with your Worcestershire sauce. The trick
is to make the stovies tasty and give them a bit of a brown
color.
- Throw in
a couple of big handfuls of the textured vegetable protein.
It swells up in the water and gives the stovies nice texture
and taste and also makes them thicker. If your stovies are
too runny, throw some more in to thicken it up.
- Pour water
into the wok so that all the ingredients are just submerged.
Bring to a boil for a few minutes and reduce to simmer for
30 minutes with the lid half on, half off. Stir occasionally.
Once the potatoes are cooked, give them a little beating up
with a spoon. Then you can turn them off, put the lid on, and
let them cook in their own juices.
Adapted from “Tupperware Cooks: Favorite Recipes of Notable Celebrities
and World Renowned Chefs,” by Tupperware Brands Corporation and
Drama Dept.(2006)
Click
here for the Microsoft Word (.doc) file of this recipe
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Week
108
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Ellen Corby's
Applecake
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 INGREDIENTS
2 slices dry white bread (crumbs)
1 can (16 oz.) applesauce
1 Tbsp. brown sugar
1 Tbsp. melted butter
In a
1-quart baking dish, make a layer of bread crumbs, then top
with applesauce. Sprinkle with sugar and then remaining crumbs.
Press mixture together with spoon and pour butter over it.
Bake for
30 minutes in a 350-degree F. oven and turn out on plate when
cool.
Serve lukewarm
with ice-cold whipped cream.
From “Celebrity Cooking Capers” by Katherine Rose
Robbins (1979)
Click
here for the Microsoft Word (.doc) file of this recipe
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Week
109
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Nicole Kidman's
Crispy Orecchiette with Broccoli, Pine Nuts & Garlic
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This
is a one-of-a-kind dish. Don’t jump the gun when you
are cooking the pasta and take it out before it is crisp.
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 INGREDIENTS
1½ boxes
(16-oz. each) orecchiette
¾ cup vegetable oil
2 Tbsp. slivered garlic
5 cups small broccoli florets
1/3 cup dry white wine
¼ cup fresh lemon juice
Salt and freshly ground black pepper to taste
3 Tbsp. balsamic vinegar
6 Tbsp. unsalted butter, cut in chunks and softened
½ cup toasted pine nuts
1 cup freshly grated Parmesan cheese
In a stockpot,
cook the orecchiette in plenty of salted boiling water until
tender but firm. Drain, run under cold water, and drain well
again.
Have ready
2 medium sauté pans. Heat ¼ cup of oil in each
until smoking. Add the cooked orecchiette carefully to the
hot oil, dividing it equally. Spread the pasta out in even
layers and cook for about 3 minutes, or until medium brown
on the underside. Turn the pasta over and cook, without stirring,
until browned on the other side. Transfer the pasta and oil
to a large bowl and keep warm.
 Heat
the remaining ¼ cup of oil in one pan until hot. Add
the garlic and broccoli, and sauté, tossing, for 5 minutes.
Add the wine, lemon juice, salt, and pepper. Taste, adjust
the seasonings if necessary, and cook for 3 minutes. Transfer
to a large flameproof baking dish.
Add the
browned orecchiette, balsamic vinegar, butter and pine nuts
to the baking dish and toss over medium-high heat until the
butter is melted. Add ½ cup of the cheese and toss to
combine.
Serve the
pasta in 6 heated bowls or plates, with a generous grinding
of fresh black pepper on top and the remaining cheese on the
side.
From “Newman’s
Own Cookbook” by Paul Newman and A.E. Hotchner (Simon & Schuster,
1998)
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here for the Microsoft Word (.doc) file of this recipe |
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Week
110
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Craig Russell's
God Bless the Child Chili
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“Carol
Channing has maids to do this!”
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 INGREDIENTS
1 lb.
hamburger
6 large tomatoes, chopped
1 Spanish onion
1 green pepper
1 large can tomato sauce
1 chili pepper
Salt
1 bottle Blue Nun
Chili Powder to Taste
¼ cup butter
In a large
skillet, melt butter. Add hamburger and fry until brown. Add
tomatoes, chopped onion and chopped pepper. Next add tomato
sauce, chili pepper and salt, then Blue Nun and chili powder.
Simmer for ½ hour.
From “The
New Celebrity Cooks Cookbook” by Bruno Gerussi (Personal
Library, 1979.)
Click
here for the Microsoft Word (.doc) file of this recipe |
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Week
111
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Pat Carroll's
Sarma
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INGREDIENTS
 1
jar grape leaves
2¼ lbs. lean beef, finely ground
¾ lb. lean lamb, finely ground
1 14-oz. can stew tomatoes, reserving some juice for topping
3 onions, finely diced
Fresh parsley, chopped
1 green pepper, finely diced
1¼ cups uncooked short grain rice
Cumin, pepper, allspice, Italian seasoning, sweet basil, salt,
paprika, lemon salt.
- Drain, rinse and separate grape leaves.
- Mix in a bowl, the meat, tomatoes, onions, parsley, pepper
and seasonings well. Sprinkle in the uncooked rice, and pack
loosely into the grape leaves.
- Arrange the grape leaf packages on top of each other in a
pot, topped with some tomato juice.
- Cover the pot and simmer very slowly on top of stove for
45 minutes to 1 hour.
- Serve at once with pilaf and salad, and pita or Armenian
bread.
 From “The
New Celebrity Cooks Cookbook” by Bruno Gerussi (Personal
Library, 1979.)
Click
here for the Microsoft
Word (.doc) file of this recipe |
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Martina
Navratilova's
Duck & Dumplings
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 Tennis
champion Martina Navratilova has won just about every
trophy imaginable for her excellence in tennis. The
following recipe should win her yet another trophy…for
excellence in the kitchen. |
 INGREDIENTS
1
duck, 5-6 lbs.
Salt
Caraway seeds
½ pint chicken stock
Dumplings:
1 lb. flour
8 fluid oz. milk
4 fluid oz. water
5 large slices bread, cut in quarters
4 egg yolks
½ tsp. baking powder
½ tsp. salt
Sprinkle
duck with salt and caraway seeds. Stand on rack in baking
pan and cook in oven preheated to 375 degrees, allowing
20 minutes per pound weight. Pour chicken stock over
as necessary. Halfway through cooking time, pour off
grease and turn duck.
Meanwhile, prepare dumplings. Put milk,
water, egg yolks, baking powder and salt in a bowl and
mix well. Add flour and mix well again. Finally, add bread
and work to a doughy consistency. Divide into four portions. In
a large pan, boil salted water. When boiling, add dumplings
and cook for 25 to 30 minutes. Take care not to let the
dumplings stick to the bottom of the pan.
Serve with duck and sauerkraut.
From: “The
Celebrity Cookbook: Kitchen Secrets of the Rich and
Famous” by Marla Brooks (S.P.I Books, 1992)
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here for the Microsoft Word (.doc) file of this
recipe |
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Abraham
Lincoln's
Pecan Pie
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“Mrs.
Lincoln told intimates that although the President
never really thought about food, and his eating
habits were spartan, he did have a sweet tooth.”
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 INGREDIENTS
1
9-inch unbaked pie shell
1½ cups broken pecan meats
1 cup dark corn syrup
¾ cup sugar
½ cup butter, softened
3 large eggs, stirred
1 tsp. vanilla
Cream
the butter and sugar. Stir in the dark corn syrup and
the lightly beaten eggs. Add the pecans and the vanilla.
Blend together well and pour into pie shell. (May put
foil in shell and fill with dried beans, baking 5 to
7 minutes at 400 degrees if desired, before adding filling)
Bake at 400 degrees 45-50 minutes or until knife inserted
in filling comes out clean.
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 From “Profiles
and Caviar” by Margery Lewis Cox and Norma Frost
Hurley, with profiles by Bob Addie (Andromeda Books,
1974.)
Click
here for the Microsoft Word (.doc) file of this
recipe |
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Liz
Torres'
Veal Scaloppini a la Marsala with Cheese
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 INGREDIENTS
2
lbs. veal scallops, pounded very thin
½ cup butter
3 Tbsp. Marsala
1 Tbsp. flour
½ cup milk
½ cup water
1 chicken bouillon cube
Dash nutmeg
Freshly ground pepper
½ lb. fresh Gruyere cheese, thinly sliced
Preheat
oven to 425 degrees.
Melt
6 Tbsp. of the butter in a skillet and brown the veal
slices on both sides. Stir in the Marsala. Meanwhile,
melt rest of butter in a saucepan and stir in the flour
with a wire whisk (i.e. make a roux).
In
another saucepan bring to a boil the milk and water and
dissolve the chicken cube. Stir into the roux over low
heat. Add nutmeg and pepper.
Transfer
veal to a shallow rectangular baking dish, and scrape
the drippings and bits from the bottom of the skillet.
Sprinkle over veal.
Pour
sauce over veal, lay the cheese slices on top and bake
in oven for about 20 minutes or until cheese browns and
melts.
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From “The
New Celebrity Cooks Cookbook” by Bruno Gerussi
(Personal Library, 1979.)
Click
here for the Microsoft Word (.doc) file of this
recipe |
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Meredith
Baxter's
Chocolate-Dipped Strawberries
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 INGREDIENTS
12
oz. semi-sweet chocolate chips
¼ cup vegetable shortening
Melt
chocolate and shortening over hot water. Stir until chocolate
is melted and mixture is smooth.
Keeping
chocolate over hot water, remove pan from heat. Dip strawberries
into chocolate and place on cookie sheets lined with
waxed paper.
Place
in refrigerator for 15 minutes or until chocolate is
set. Remove from cookie sheets and serve.
Makes
one cup of melted chocolate.
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 From “A
Celebrity Salute to Chocolate Cookbook” (UAI,
1983)
Click
here for the Microsoft Word (.doc) file of this
recipe |
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Allen
Ludden's
Luscious Leg of Lamb
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 INGREDIENTS
1
boneless butterflied leg of lamb
2 cups French dressing
2 cups honey
2 red onions
Mix
together the dressing, 1 cup of honey, pour over lamb.
Slice the onions and place on meat, then refrigerate to
marinate for 24 hours. Three hours before cooking, remove
meat from refrigerator to get to room temperature, turning
frequently to keep it covered with the marinade. Remove
onions from marinade. Remove meat from the marinade. To
the marinade add 1 more cup of honey. This will be used
to baste your meat as it broils slowly over charcoal fire.
Put
the meat, fat side down, over a hot charcoal fire. Allow
it to flame; that will sear the meat. Once it has flamed,
remove the charred meat and put it back in the marinade
for a moment. Reduce the intensity of your fire with water,
spread the coals around, and put your meat back on the
fire to cook slowly for 1 hour, applying the marinade frequently
and generously. At the end of an hour, if you like your
lamb pink, remove the charred lamb and put back in a flat
dish with the remaining marinade. This will make a dark
brown gravy-like sauce, which is great on rice or baked
potatoes. Slice as you would a steak and serve hot. This
is also good served cold if you like sweet and sour lamb.
Serves
10 to 12.
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From “Celebrity
Cooking Capers” by Katherine Rose Robbins (1979)
Click
here for the Microsoft Word (.doc) file of this
recipe |
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Princess
Stephanie of Monaco's
Pissaladiere
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 INGREDIENTS
Pastry:
4 cups white flour
Milk
15-20 grams yeast
1 pinch salt
1 cup olive oil
Sauce:
3-4 onions
Oil
3-4 Tbsp. tomato paste or 4 fresh tomatoes
Garlic, anchovies, olives (to taste)
Preheat
oven to 350 degrees F. Dissolve yeast in a bit of water.
Dig a hole in the middle of the flour and pour in the
olive oil and yeast mixture, then the salt. Knead dough
with a bit of milk. Let it rest in a ball until the dough
has risen.
Peel
onions and cook until golden brown in oil. Add tomato
paste or fresh tomatoes. Put dough on an oiled baking
sheet, spreading to the thickness of 1 centimeter. Pour
sauce over dough; add a few anchovies, garlic and olives.
Cook for approximately 20 to 30 minutes. Serve cold.
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Adapted
from “The Heartland Celebrity Cookbook” by
Sandra Owsley (Heartland Publishing 1991)
Click
here for the Microsoft Word (.doc) file of this
recipe |
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Edward
Albee's
Chicken-Tomato
Soup
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“I
like anything delicate,” said Edward. |
 INGREDIENTS
1
lb. chicken parts
2 scallions
1 piece fresh ginger root, 2 inches long
1 chicken carcass
1 tsp. salt
2 quarts water
1 large beefsteak tomato, peeled, seeded and chopped
very fine
½ oz. bonito flakes, shaved and dried
½ oz. dried daikon (Japanese radish)
- Wash
chicken parts, slice into pieces.
- Chop
scallions and ginger into thin, 1-inch-long pieces.
- Place
chicken, carcass, scallions, ginger, salt and water
in a large saucepan. Bring to a boil; reduce heat and
simmer about 1 hour, or until chicken is tender. Skim
fat off the surface several times as it simmers.
- Cool,
cover and chill to remove layer of fat that congeals
on the surface. Strain through cloth to obtain clear
broth.
- Reheat.
Add tomato, bonito flakes, daikon (hydrate in water
according to package instructions, drain well and cut
in small pieces), and soy sauce to taste.
- Heat
through, stirring until soup simmers long enough for
flavors to blend, about 15 minutes.
Serve
at once for luncheon or for first course of dinner.
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From: “Celebrity
Cookbook” by Johna Blinn (Moby Books, 1981).
Click
here for the Microsoft Word (.doc) file of this
recipe |
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Ray
Bolger's
Cheese
Soufflé
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“I
often serve this for Sunday luncheon or supper with broiled
ham, sliced tomatoes or green salad and a fruit dessert. It’s
a most reliable recipe: measure precisely, time accurately – and
eat the results promptly!” |
 INGREDIENTS
¼ cup
butter
¼ cup flour
1½ cups milk
2 cups shredded sharp cheese
½ tsp. salt
Dash of cayenne pepper
Dash of freshly ground black pepper
Worcestershire sauce
4 eggs, separated
Melt
butter in the top of a double boiler over boiling water.
Blend in flour thoroughly. While roux cooks, scald milk
in a separate pan (don’t let it boil). Add scalded
milk all at once to the roux, stirring constantly until
smooth and very thick. Remove top of double boiler and
let cool several minutes. Add cheese and stir until melted.
Stir in seasonings, and then egg yolks, one at a time.
Taste for seasoning and adjust. (Mixture can be set aside
at this point.)
One
hour before soufflé is to be served, beat egg whites
until stiff but not dry. Fold carefully into cheese mixture
and pour into a 2-quart soufflé dish. Bake in a
preheated 375-degree oven 45 minutes. Serve at once.
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From “Five
Star Favorites: Recipes from Friends of Mamie and Ike” (Golden
Press, 1974
Click
here for the Microsoft Word (.doc) file of this
recipe |
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Gus'
Tea
Sandwich
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 INGREDIENTS
2
baguette slices
3 cucumber slices
1 smear lite cream cheese
3 chives
3 raisins
- Spread
cream cheese on one side of each slice of bread.
- Place
3 chives in a crisscross pattern atop the cream cheese
in the center of one bread slice to create whiskers.
- Arrange
cucumber slices atop chives with one slice in the center
and the other two sticking out from the top side of
the bread to resemble ears.
- Place
a second slice of bread atop vegetables with the cream
cheese face down.
- Apply
a dab of cream cheese to a raisin and stick it onto
the top center of sandwich to create the nose. Repeat
the process to create the eyes.
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Adapted
from a celebration of the DVD Release of “Cinderella
III: A Twist in Time” (Disney 2007).
Click
here for the Microsoft Word (.doc) file of this
recipe |
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Francesco
Scavullo's
Herbed
Chicken Breasts
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 INGREDIENTS
8
chicken breasts, cut in half
2 cups organic apple juice
1 medium yellow onion, chopped
¼ cup sliced fresh ginger root
2-3 tsp. Vogue Vege-base (a salt substitute)
1 bunch flat parsley, finely minced
2 tsp. dried rosemary, crumbled
1 pinch paprika
Honey
Fresh whole red hot pepper
- Preheat
oven to 350 degrees.
- Arrange
breast halves skin side up in a shallow roasting pan.
Pour apple juice over the chicken. Scatter onion pieces
over chicken. Sprinkle herbs and spices over all.
- Place
the red pepper in the pan. Drizzle the seasoned chicken
breasts lightly with honey.
- Bake,
uncovered, for 1½ hours.
- Remove
hot pepper before serving.
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From “Gourmet
Guide for Busy People by Famous People” by Carolyn
Pesnell Amory and Michele Geddes Peck (American Cancer
Society, 1981).
Click
here for the Microsoft Word (.doc) file of this
recipe |
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Susan
Powter's
Raisin
Ronzoni
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