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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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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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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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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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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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)

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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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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)

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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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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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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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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)

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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)

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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)

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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)

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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)

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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

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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

1. Use an electric mixer to cream the butter and sugar together until light; beat in the egg.
2. 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.
3. Shape the dough into a disk and refrigerate for at least two hours.
4. 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.
5. Cut with a large pumpkin-shaped cookie cutter.
6. 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.

1. 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.
2. 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).

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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)

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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)

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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)

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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)

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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)

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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!

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)

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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)