UPDATED ON
WEDNESDAYS
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1
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Week
1
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Richard
Deacon’s
Bitter and Booze
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1
(six-ounce) package of semi-sweet chocolate chips
½ pint whipping cream
2 jiggers of brandy
¼ teaspoon salt
Melt
the chocolate chips in a 1-cup measure for 1½ minutes by
microwave. Beat until smooth. Set aside to cool. Whip the cream
until stiff. Fold in the brandy, salt and chocolate. Spoon into
dessert glasses and chill in the refrigerator.
From:
Richard Deacon’s Microwave Oven Cookbook (H.P. Books, 1974)
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here for the Microsoft Word (.doc) file of this recipe |
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Week
2
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Liberace’s
Sticky Buns
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1
cup white raisins
¾ cup light rum
1½ cups brown sugar
½ pound (two sticks) unsalted butter
½ teaspoon cinnamon
¼ teaspoon each of ground nutmeg, allspice, cloves, and
ginger.
3 packages (18 buns) Pillsbury crescent dough
1 cup chopped pecans
1 cup whole pecans
Butter for greasing pans
1. Soak the
raisins in the rum over a low flame.
Set aside.
2. Preheat oven to 325 degrees F.
3. In a saucepan, melt the butter and stir in the spices and the
brown sugar until the mixture becomes a bubbling syrup.
4. Unroll the crescent dough, keeping each package in one flat
piece.
5. Drizzle one quarter of the syrup over each individual piece
of dough, reserving the last one-quarter for later.
6. Sprinkle one third of the raisins and spread one third of the
chopped pecans on each of the three sheets of dough.
7. Roll up each section of the dough, jellyroll style, and cut
into 1-inch pieces.
8. Grease two eight-muffin pans or three six muffin pans with
butter
9. Put a scant teaspoon of the reserved syrup and a few whole
pecans in the bottom of each muffin mold. Cover with the individual
jelly roll pieces, cut side up.
10. Bake in the preheated oven for the time recommended on the
Pillsbury packages.
11. While the pans are still hot, invert them on a sheet of heavy
aluminum foil, allowing the buns to be released. Replace any of
the syrup and pecans that cling to the molds on the individual
buns.
You
should serve my sticky buns while they’re still warm and
have that fresh-from-the-oven taste. Believe me, there’ll
be none left over.
From: The
Wonderful Private World of Liberace by Liberace (Harper &
Row, 1986)
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here for the Microsoft Word (.doc) file of this recipe |
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Week
3
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Rock
Hudson’s
Cannoli
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While on location for the filming of 20th Century-Fox’s
“A Farewell to Arms,” Rock Hudson developed a sweet
tooth for this unusual Italian pastry. |

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For
the filling:
Beat 3 lbs. Ricotta in a large bowl for 1 minute. Add 1¾
cups confectioner’s sugar and beat until very light and
creamy, about 5 minutes. Add ½ teaspoon cinnamon, 2 tablespoons
chopped citron, and ¼ cup semi-sweet chocolate bits, mix
until thoroughly blended. Keep this filling in the refrigerator
until ready to use. Can be prepared a day in advance. Makes filling
for 25 cannoli.
For
Cannoli crust:
Sift 4 cups flour, 1 tbsp. sugar and ¼ tsp. cinnamon together
on to a breadboard or tabletop. Make a well, pour ¾ cup
of Italian red wine into it. Knead dough until smooth
and stiff, about 15 minutes. If dough is moist,
sticky – add flour. If too dry, add more
wine. Cover dough; let stand 2 hours in cool place. Now
roll paper-thin on lightly floured board. Cut into 5 inch circles,
wrap each circle around stick 6 inches long,
1-inch diameter. Fold dough around stick loosely, leaving ¼
inch protrusion on each side. Seal dough by brushing with slightly
beaten egg yolk; fry 2 cannoli at a time in deep hot fat for 1
minute until brown on both sides. Lift gently with slotted spoon
or tongs, drain on unglazed paper, cool.
Remove sticks gently and fill.
From: Celebrity
Recipes, compiled by Helen Dunn. (Grayson Publishing Corp. 1958)
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here for the Microsoft Word (.doc) file of this recipe |
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| Week
4 |
Rip
Taylor ’s
Roll-ups |
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12
asparagus tips, steamed
12 slices Swiss cheese
12 slices ham
Hollandaise
sauce (just buy some)
Put an asparagus
tip and a slice of Swiss cheese on top of a ham slice and roll
it up. Place in pan, seam side down. Top with Hollandaise sauce.
Repeat until all ingredients are used. Cook in microwave oven
a couple of minutes (until cheese in center melts). Cut into bite
size pieces and insert a toothpick in each. Place on serving tray
and serve as hors d’oeuvres.
Tips
Use paper plates – no mess.
Microwave cooking will keep cheese from getting stringy.
Makes about
36.
From: “The
Hour Magazine Cookbook: The Most Popular Recipes from America’s
Most Informative Television Show” by Gary Collins. (G.P.
Putnam’s Sons, 1985)
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here for the Microsoft Word (.doc) file of this recipe |
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Week
5
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BATMAN
AND ROBIN’S
Secret Salad Dressings
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BATMAN’S
DRESSING
FOOD
YOU NEED:
2/3 Cup Vegetable Oil
3 Tablespoons Lemon Juice Or Vinegar
One or All of the Following:
¼ Teaspoon Salt
¼ Teaspoon Basil
¼ Teaspoon Oregano
¼ Teaspoon Thyme
TOOLS
YOU NEED:
Measuring Cup
Measuring Spoons
Jar with Lid
1. Put everything
into a jar.
2. Cover tightly and shake well.
3. Use ½ cup or less of dressing for a family-size salad.
Store rest in refrigerator.
ROBIN’S
DRESSING
FOOD
YOU NEED:
1 Cup Vegetable Oil
1 Tablespoon vinegar or lemon juice
2 Tablespoons Tahini (Sesame Seed Butter)
2 Teaspoons Tamari Soy Sauce
1 Garlic Clove
1 Small Piece of Ginger
¼ Teaspoon Thyme
TOOLS
YOU NEED:
Measuring Cup
Measuring Spoons
Jar with Lid
1. Peel the
clove of garlic and piece of ginger.
2. Put all ingredients into jar. Close the lid tightly. Shake
well.
3. Pour on salad. Use ½ cup or less for large salad. Do
not let garlic or ginger fall in salad.
From “DC
Super Heroes Super Healthy Cookbook: Good Food Kids Can Make Themselves”
by Mark Saltzman, Judy Garlan & Michele Grodner (Warner Books,
1981)
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here for the Microsoft Word (.doc) file of this recipe |
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Week
6
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Louis
Nye’s
Steak Tar Tare
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Note: Louis, as you know, is a very funny fellow.
But what you don’t know is that he’s also a stickler
(1) about how Tar Tare is spelled; (2)
that the rye bread be sliced thin, and (3) if
you don’t like rye, use pumpernickel, which he spells pumpernickle.
Who knows, maybe he’s right! |

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1½
lbs. freshly ground lean beef
1 Tbsp. hot prepared mustard
1 tsp. salt
½ tsp. Worcestershire sauce
1½ cups finely chopped Bermuda or Spanish onion
3 egg yolks
2 hard-cooked eggs, chopped
1 Tbsp. Chopped onion
Combine meat,
mustard, salt, Worcestershire sauce, onion and egg yolks. Mix
well. Shape into loaf. Place on serving platter. Garnish with
chopped eggs and onion. Serve with rye bread. Serves 8 to 12
From “The
Mike Douglas Cookbook: Recipes Made Famous on the Mike Douglas
Television Show” by Mike Douglas with Dan Morris (Funk &
Wagnalls, 1969)
Click
here for the Microsoft Word (.doc) file of this recipe |
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| Week
7 |
Vivian
Vance’s
Chicken Kiev
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“You
remember ‘I Love Lucy’? Lucille Ball was always climbing
over things or getting stuck under things or racing around things
– and I was usually right behind her. All that constant athletic
endeavor, under the hot TV lights, and you can bet neither of us
ever put on an ounce. Lord, I could have eaten a whole side of beef
if I’d ever wanted to. In one afternoon before the cameras,
I could have worked off everything, including the moo.” |

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Breasts
of 4 young chickens
¼ pound bar of butter, cut into 8 slabs
4 teaspoons garlic powder
4 teaspoons onion powder
Salt
Pepper
Tarragon
Flour for dredging
1 egg
1 Tablespoon sour cream
2 cups (or less) finely ground bread or cornflake crumbs
Vegetable oil for deep-frying
Sour cream for garnishing
Parsley or chive for garnishing
Plan to prepare
this dish several hours ahead of time, as it should be thoroughly
chilled before cooking.
Have butcher bone and skin the chicken breasts, halve them, and
pound each one into a thin slice (8).
Lay the butter slabs flat and separate on a piece of freezer paper,
cover with another paper, and freeze
When butter is frozen, put one slab in the middle of each of the
breast slices. Sprinkle with ½ teaspoon garlic power, ½
teaspoon onion powder, salt, pepper and tarragon.
Roll each breast up tightly, tucking in the ends so that the butter
is completely covered. Use toothpicks if necessary to secure ends.
Dredge each roll in flour. Mix sour cream with egg and beat well.
Dip roll in this mixture, then coat heavily with bread or cornflake
crumbs. Wrap rolls individually in freezer paper and place in
freezer until thoroughly chilled. Heat fat in deep skillet to
370 degrees F, and fry the rolls until golden, turning only once.
Drain on paper towel and serve hot, with dab of sour cream and
sprinkles of parsley or chives.
Adapted from
“The Tonight or Never Cookbook” by Virginia Graham
(Avon Books, 1970).
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here for the Microsoft Word (.doc) file of this recipe |
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| Week
8 |
Kaye
Ballard's
SPAGHETTI AND MEATBALLS
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SAUCE:
2 chicken legs, cut in half
½ lb. diced beef, cut in ½-inch pieces
½ lb. diced pork, cut in ½-inch pieces
¼ cup oil
½ cup chopped onion
½ cup sliced mushrooms
½ cup Italian red wine
3½ cups tomatoes, or 30-oz. Can
3½ cups tomato purée, or 30-oz. Can
2 tsps. salt
½ tsp. pepper
1 Tb. oregano
1 Tb. sweet basil
Brown chicken
and meat in oil over low heat 20 to 30 minutes, stirring frequently.
Add onions and mushrooms and continue to cook 10 minutes stirring
occasionally or until browned. Add remaining ingredients and cook
over low heat 2½ hours.
Meanwhile,
prepare meatballs as follows:
MEATBALLS:
1 lb. ground round
¼ cup grated Locatelli Romano cheese
2 eggs, beaten
¼ cup chopped parsley
1 Tb. minced onion
¼ cup milk
¾ cup breadcrumbs
½ tsp. salt
½ tsp. garlic salt
¼ tsp. pepper
Combine all
ingredients. Shape into ¾-inch meatballs. Sauté
over low heat until well browned, turning as necessary (approximately
15 minutes). Add meatballs to sauce. Serve over spaghetti.
Serves 8 to
10.
From: “The
Mike Douglas Cookbook: Recipes Made Famous on the Mike Douglas
Television Show” by Mike Douglas with Dan Morris (Funk &
Wagnalls, 1969)
Click
here for the Microsoft Word (.doc) file of this recipe |
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Week
9
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Dame
Edna’s
Aftermath Quiche
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“How
sad it is, on the morning after a party, to see all those tasty
morsels and little canapés and savories you’ve slaved
over the day before, still sitting there on their soggy Ritz crackers
and jaded Jacobs, nibbled or neglected in the morning light…Aftermath
Quiche is the answer…with the odd deviled egg, sardine,
and those lovely cubes of cheese, salami, gherkin and pickled
onion, it is quite possible to make the most delicious quiche.
And quiches are so in, aren’t they?”
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INGREDIENTS:
7 oz. frozen short crust pastry
Assorted canapés and party leftovers in general
Chopped parsley
½ pint milk
2 large eggs
Paprika
Pineapple chunks to garnish
METHOD:
I prepare my short crust case first by unfreezing it. Then I flick
in all those toothsome morsels and leftovers. Keep an eye open
for broken glass and cigarette butts and garnish with a sprinkling
of chopped parsley. Then make the custard. Two eggs to one cup
of milk. No vanilla, please! Fold custard gently over the filled
pastry and garnish with a dash of paprika and pineapple chunks
(optional). Pop into a 350 degree oven. Cook for about 30 minutes
until your knife comes out clean.
Serve hot
or cold.
From “Dame
Edna’s Coffee Table Book (Limp Edition): A Guide to Gracious
Living and the Finer Things of Life by One of the First Ladies
of World Theatre” by Dame Edna Everage (George G. Harrap
& Co. Ltd. 1976)
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here for the Microsoft Word (.doc) file of this recipe |
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Week
10
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Dinah
Shore’s
Red Snapper
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INGREDIENTS:
Red snapper filets
Salt and pepper
Lime juice
Butter
Brush a little oil or butter or margarine over
red snapper filets. Salt and pepper generously. Broil quickly
on each side over charcoal or under a very hot broiler.
Sprinkle generously with lime juice if you have
it, lemon if you haven’t – but lime is nicer. Pour
a little melted butter over the filets before serving and give
them another squeeze of lime juice. Then sprinkle with finely
chopped parsley. Garnish with limes cut in halves or lemons cut
in quarters.
From: Someone’s
in the Kitchen with Dinah: Dinah Shore’s Personal Cookbook
by Dinah Shore (Doubleday and Company, Inc. 1971)
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here for the Microsoft Word (.doc) file of this recipe |
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Week
11
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Cesar
Romero’s
SPANISH RICE
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“Leading
man Cesar Romero has a wonderful rice dish with a Spanish flair
that would make a great accompaniment to any entrée, north
or south of the border.”
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INGREDIENTS:
1 cup washed rice
½ cup olive oil
¾ cup boiling water
2 onions (sliced)
2 green peppers (sliced)
2 cups tomatoes (or tomato paste)
Salt and pepper to taste
Heat the olive oil, put the rice in the olive oil and stir until
golden brown. Add the onions, peppers and tomatoes and mix together
well. Then add water and let simmer for about ½ hour without
stirring. Sprinkle parmesan cheese on top before serving.
Serves 6 to
8 people. Not recommended for freezing.
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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Sebastian
Cabot’s
Avocado Surprise Yvonne
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CREPES:
2/3 cup flour
1 Tb. Sugar
Pinch salt
2 eggs
2 egg yolks
1¾ cups milk
2 Tbs. melted butter
Sift dry ingredients
together. Beat whole eggs and yolks until frothy. Add eggs and
milk to dry ingredients. Stir until smooth. Add melted butter.
Stir until well combined. Set aside for 2 hours.
In a 5- or 6-inch frying pan, heat 1 tsp. of sweet butter over
moderate heat until the butter foams. Pour 1½ Tbs. batter
into pan. Rotate pan quickly to spread batter as thinly and evenly
as possible. Cook crepe 1 minute on each side. Stack crepes on
top of each other until all are done.
GUACAMOLE
SALAD:
2 large very ripe avocados
¼ cup grated onion
1 Tb. fresh lemon juice
1 tsp. salt
4 to 6 drops Tabasco
Cut avocado
in half. Remove pit. Spoon out pulp and mash. Add remaining ingredients.
Whip into fine paste. Cover and refrigerate until needed.
CHEESE
SAUCE:
3 cups half & half
1 cup (4 oz.) finely shredded Cheddar cheese
3 egg yolks, beaten
¾ tsp. salt
1/8 tsp. white pepper
Place cream
over hot water in double boiler. When hot, gradually add cheese,
stirring constantly. When completely melted add equal amount of
hot mixture to eggs and mix well. Add egg mixture to cheese mixture.
Add salt and pepper and blend well. Cook until thickened, approximately
5 minutes, stirring constantly. Remove immediately from heat.
TO
ASSEMBLE:
16 crepes
½ lb. thinly sliced Nova Scotia Lox.
2 cups guacamole salad
3 cups cheese sauce
Preheat broiler.
On each crepe, place 1 slice lox and 1 tablespoon guacamole. Roll
each crepe, tucking in ends. Arrange one layer in a 9-inch square
greased glass casserole. Pour cream sauce over crepes. Broil 4
inches from heat 4 to 5 minutes or until bubbly and golden brown.
Place 2 crepes on each plate with sauce. Decorate with leftover
guacamole salad that has been forced through a pastry tube.
Serves 8.
From: “The
Mike Douglas Cookbook: Recipes Made Famous on the Mike Douglas
Television Show” by Mike Douglas with Dan Morris (Funk &
Wagnalls, 1969)
Click
here for the Microsoft Word (.doc) file of this recipe |
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Week
13
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Jim
Nabors’
Alabama Chili
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1
lb. ground beef
2 T. fat
1 t. salt
2 to 3 T. chili powder
1 (8-oz.) can tomato sauce
1 (No. 2) can red kidney beans
1 medium-sized onion, finely chopped
2 T. vinegar
½ t. garlic powder
1 large can tomatoes
Heat fat,
then quickly brown meat, stirring with fork. Add remaining ingredients,
mix well, cover and simmer, stirring occasionally for 30 to 45
minutes.
Serves 4.
From: “Habilitat’s
Celebrity Cookbook” by Victoria Marino (Cookbook Publishers,
Inc. 1978)
Click
here for the Microsoft Word (.doc) file of this recipe |
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Week
14
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Bea
Arthur's
Good Morning Mushroom-Tomato Toast
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“One of my favorite things in life is cooking, and vegetarian
food offers such a rich, tantalizing array of possibilities. I
frequently entertain in my home, and I love to serve delicious
vegetarian meals to my guests.”
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4
slices bread, toasted
1 Tbsp. margarine
2 medium tomatoes, sliced
¾ cup chopped fresh mushrooms
Salt and pepper, to taste
2 tsp. nutritional yeast (optional)
Preheat oven to 250 degrees F. Melt the margarine in a small pan
over medium heat, add the tomatoes and mushrooms, and sauté
over high heat until soft, about 4 minutes. Add the salt and pepper.
Put some tomato-mushroom mixture on each piece of toast and, if
desired, sprinkle some nutritional yeast on top. Heat in the oven
for 2 minutes, and then serve immediately.
Makes 4 servings.
From: “The
PETA Celebrity Cookbook: Delicious Vegetarian Recipes from Your
Favorite Stars” by Ingrid E. Newkirk (Lantern Books, 2002)
Click
here for the Microsoft Word (.doc) file of this recipe |
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Week
15
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Dom
DeLuise's
Seafood Pasta Salad
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"This is easy, fast and a crowd pleaser.
Prepare ahead of time so you will be able to chit and chat and
mingle and dingle along with your
guests. No problem."
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1
pound shrimp, peeled and deveined
1 pound scallops
2 pounds cheese tortellini
½ cup olive oil
½ cup fresh lemon juice
1 cup fresh basil leaves
1 garlic clove, minced
½ cup grated cheese
Pepper
Fresh basil leaves, for garnish
Boil the shrimp and scallops for 3 to 4 minutes, until just cooked.
Drain and let cool. Cook tortellini until al dente, drain and
let cool. Combine olive oil, lemon juice, basil leaves, minced
garlic and grated cheese in a food processor or blender. Toss
all ingredients together. Add pepper to taste and garnish with
more fresh basil leaves.
SERVES 8-12 OR WORKS GREAT AT A BUFFET.
From: “Eat
This…It’ll Make You Feel Better!: Mamma’s Italian
Home Cooking and Other Favorites of Family and Friends,”
by Dom DeLuise (Simon and Schuster, 1988)
Click
here for the Microsoft Word (.doc) file of this recipe |
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Week
16
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Robert
Preston's
Ham Steaks Hawaiian Style
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“When Bob was asked what his favorite
recipe was, jokingly he quipped, ‘Ham!’…”
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Ingredients:
Smoked ham
Brown sugar or molasses
Butter
Pineapple
Pineapple juice
Maraschino cherries
For best results,
select a hearty smoked ham about 8 to 10 pounds. Cut ham in half.
Cut steaks from center side, about 1-inch thick.
Preheat oven
350 degrees.
Place ham
steaks in a roomy roasting pan. Coat with a thick layer of brown
sugar or molasses, then dot generously with butter.
Place in oven
and lower heat immediately. Baste frequently, add more butter
if necessary.
When ham is
thoroughly heated, place a slice of pineapple on center of each
steak, pour pineapple juice over ham, and decorate with maraschino
cherry. Now place pan under broiler at low heat for five minutes
to brown.
From: Celebrity
Recipes, compiled by Helen Dunn. (Grayson Publishing Corp. 1958)
Click
here for the Microsoft Word (.doc) file of this recipe |
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Week
17
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Vincent
Price's
Pepper Steak
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Ingredients:
3 cloves garlic, minced
1 Tb. olive oil
½ tsp. meat tenderizer
1 Tb. ground pepper
1 steak, (approximately 2 lbs), 1-inch thick
1 Tb. oil
1 Tb. butter
1 cup dry white wine
¼ cup butter
½ tsp. salt
Allow half
a pound of steak per serving. Combine garlic, olive, tenderizer,
and pepper. Rub mixture into both sides of steak. Marinate 2 to
3 hours at room temperature or overnight in the refrigerator.
When ready
to cook, heat a heavy iron skillet hot. Add oil and butter. Pan-fry
steak 5 minutes on each side for a rare steak; 7 for medium or
9 for well done. Remove to a heated serving platter. Add wine
to skillet and bring to a boil. Add butter and salt. Serve over
steak.
Serves 4.
From: “The
Mike Douglas Cookbook: Recipes Made Famous on the Mike Douglas
Television Show” by Mike Douglas with Dan Morris (Funk &
Wagnalls, 1969
Click
here for the Microsoft Word (.doc) file of this recipe |
|
Week
18
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Frank
DeCaro's
Head Cookies
|
HAPPY
BIRTHDAY FRANK!
11.06.XX

As
prepared by Frank Carabineris on the occasion of Frank DeCaro's
40th birthday
|
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Cookies:
½ pound (2 sticks) unsalted butter, softened, plus some
for greasing the baking sheets
1 cup sugar
1 egg
3 cups all purpose flour, plus some for dusting the work surface
Pinch salt
1 teaspoon baking powder
1 tablespoon milk
1 teaspoon vanilla extract
- Use an
electric mixer to cream the butter and sugar together until
light; beat in the egg.
- Combine
the flour, salt and baking powder in a bowl. Mix the dry ingredients
into the butter-sugar mixture, adding a little milk at a time
as necessary. Stir in the vanilla.
- Shape
the dough into a disk and refrigerate for at least two hours.
- Preheat
the oven to 400 degrees F. Cut the dough disk in half. Lightly
flour a work surface and a rolling pin and roll until about
3/8 inch thick, adding flour as necessary and turning the dough
to prevent sticking.
- Cut with
a large pumpkin-shaped cookie cutter.
- Bake on
lightly greased baking sheets until the edges are lightly brown
and the center set, 6 to 10 minutes. Let rest on the sheet for
a minute or two before removing with a spatula and cooling on
a rack.
Royal
Icing:
1 cup confectioners’ sugar
1 egg white
3 or 4 drops freshly squeezed lemon juice
Black sugar crystals. [Ed. note: color choice depends on hair
color]
Chocolate decorator icing.
- Mix the
sugar, egg white, and lemon juice in a small bowl until smooth
and creamy. It should have the consistency of heavy cream. You
may need to add a bit more sugar.
- Ice cookies.
The stem is the nose in profile. While still wet, lightly sprinkle
with sugar crystals for hair. Later, pipe a chocolate dot for
the eye.
Note:
To save time, use Pillsbury Slice and Bake Sugar Cookie dough
and follow baking directions on package. Ice and decorate as above.
Recipe adapted
from "How to Cook Everything: Simple Recipes for Great Food" by
Mark Bittman (Macmillan, 1998) and "The Martha Stewart Cookbook:
Collected Recipes for Every Day" (Clarkson Potter, 1995).
Click
here for the Microsoft Word (.doc) file of this recipe |
|
Week
19
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Paul
Lynde's
Diet Waffles
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1
egg white
3/8 cup cake flour
1 tsp. baking powder
3/8 cup skim milk
1/8 tsp. salt
Beat egg white
until stiff. In a blender, combine milk, flour and salt. Add baking
powder and beat until smooth. Pour this batter into a bowl and
gently fold egg white into it. Cook until crisp in a pre-heated
waffle iron. Cook a little longer than regular waffles.
Makes three
waffles of 50 calories each.
From "Habilitat's
Celebrity Cookbook" by Victoria Marino (Cookbook Publishers, Inc.
1978)
Click
here for the Microsoft Word (.doc) file of this recipe |
|
Week
20
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Fannie
Flagg's
Corn Casserole

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“This casserole tastes like sweet creamed cornmeal mush.
It’s good, good, good!”
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1
17-ounce can cream-style corn
1 11-ounce can of whole kernel corn, drained
1 8-ounce carton of sour cream
2 eggs, beaten
½ cup butter, melted and cooled
1 8½-ounce box corn muffin mix
Preheat oven
to 350 degrees.
Combine first
five ingredients, mixing well. Stir in corn muffin mix. Pour into
a greased 12- x 8- x 2-inch baking dish and bake for 45 minutes.
Yields 9 to
12 servings.
From “Fannie
Flagg’s Original Whistle Stop Café Cookbook”
(Fawcett Columbine, 1993)
Click
here for the Microsoft Word (.doc) file of this recipe |
|
Week
21
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Katharine
Hepburn's
Brownies

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“At the time she was making them, they were considered
as legendary as the woman herself.”
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8
tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
½ teaspoon vanilla extract
6 Tablespoons all-purpose flour
¼ teaspoon salt
¾ cup walnuts or pecans, toasted and chopped
½ cup semisweet chocolate chips
Butter an
eight-inch square cake pan and lightly dust it with flour, tapping
out any excess. Adjust the oven rack to the center of the oven
and preheat to 325 degrees F.
In a medium
saucepan, melt the butter. Add the chopped chocolate and stir
over low heat until melted. Remove from the heat and mix in the
sugar, then the eggs and the vanilla.
Stir in the
flour and the salt, then the nuts and chocolate chips. Scrape
the brownie mixture into the prepared pan and bake for 30 minutes.
Remove from the oven and cool on a wire rack.
Cut the cooled
brownies in neat squares and eat them right out of the pan. Or
store them at room temperature in an airtight container for up
to three days.
From “The
Great Book of Chocolate” by David Lebovitz (Ten Speed Press,
2004)
Click
here for the Microsoft Word (.doc) file of this recipe |
|
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Week
22
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Harvey
Fierstein's
Szechuan Cold Noodles in Sesame Sauce

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“I’ve always had a weakness for this dish and order
it in every Szechuan or Hunan restaurant I enter. Through trial
and error I came up with this recipe.”
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| 

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1
lb. whole wheat pasta
¼ cup natural peanut butter
¼ cup tahini
2 Tbs sesame oil
4 garlic cloves
1 Tbs chili oil
Scant tsp Szechuan peppercorns
¼ cup sugar or sugar substitute
½ cup soy sauce
1 tsp lemon juice
scallion slices for garnish
Boil pasta
and allow to cool. Rinse under cold water. This does remove some
of the vitamins but it keeps the pasta from sticking.
Combine all
other ingredients and blend thoroughly in a food processor using
them metal blade. Pour sauce over pasta. Toss, garnish with scallion
slices and serve.
The sauce
can be prepared up to three days in advance and stored in the
refrigerator. It tastes better with age. Serves 4 as a main dish;
8 as a side.
From “The
Broadway Celebrity Cookbook” by A.J. Vincent (Nautilus Books,
1989)
Click
here for the Microsoft Word (.doc) file of this recipe |
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Week
23
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Ida
Lupino's
A Rich Fruitcake

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12
oz butter
12 oz sugar
1 lb flour
6 eggs
12 oz currants
12 oz golden raisins (sultanas)
12 oz dark raisins
4 oz cherries
4 oz mixed peel
2 Tablespoons sherry
1 level teaspoon mixed spice
1 level teaspoon cocoa
Cake tin:
nine inches square, lined and greased
Sift the flour,
mixed spice, and cocoa very well together into a basin. In another
basin, mix the currants, sultanas, raisins, chopped peel and cherries.
Beat the butter
to a soft cream. Add the sugar and beat the mixture till it is
soft and creamy. Beat the eggs well together. Add the beaten eggs
a little at a time to the creamed mixture, beating it well. Lightly
stir in the flour, alternating with the sherry. Lastly stir in
the fruit.
Turn the mixture
into the prepared tin, press into the corners, then smooth over
the surface and slightly hollow out the centre.
Bake at 325
degrees for an hour, then lower to 300 and bake for one and a
half to two hours. Test the cake after the hour and a half. When
ready, cool on wire tray. Remove greased paper.
This cake
improves with keeping in airtight tin.
From “The
Celebrity Cookbook” compiled by Miss Dinah Shore on behalf
of “Women For:” – a volunteer, non-partisan
organization. (Price/Stern/Sloan, 1966)
Click
here for the Microsoft Word (.doc) file of this recipe |
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Week
24

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Rose
Marie's
Chicken a la Rose Marie

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Everybody knows Rose Marie as the wisecracking sidekick to Morey
Amsterdam on the old Dick Van Dyke Show. She’s wise, all
right! Just try this entrée at dinner sometime!
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8
chicken breasts
Garlic to taste
Progresso flavored bread crumbs
Pinch of oregano
½ cup water
½ cup lemon juice
1 teaspoon parsley flakes
Salt and pepper to taste
1 cup olive oil
Wash chicken;
skin and filet. Cover chicken thoroughly with bread crumbs. Place
pieces in a baking dish. Chop garlic very fine over and around
the chicken. Sprinkle on salt, pepper and oregano. Mix water,
lemon juice and parsley flakes together. Pour half over chicken.
Pour olive oil over chicken.
Bake at 350
degrees about one hour.
Pour the rest
of the lemon juice mixture over the chicken and serve hot.
From “The
Celebrity Cookbook: Kitchen Secrets of the Rich and Famous”
by Marla Brooks (S.P.I Books, 1992)
Click
here for the Microsoft Word (.doc) file of this recipe |
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Week
25
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Peppermint
Patty's
Prune Whip

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1
lb. package dried prunes
Water to cover
1/3 cup sugar
½ pint whipping cream
Sugar to taste
½ teaspoon vanilla
Soak
prunes for at least an hour in the water.
Add
1/3 cup sugar, bring to a boil, and simmer (covered) for about
an hour or until prunes are puffy and tender.
Cool.
Cut each prune in quarters, removing seeds. Chill in refrigerator.
Beat
cream until it begins to thicken, add ½ to 1 teaspoon sugar
and the vanilla. Fold in chilled prunes.
Serves
6.
From “Peanuts
Cook Book” by Charles M. Schulz and June Dutton (Scholastic
Book Services, 1969)
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