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)

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Grind and set aside:
½ large onion
1 small clove garlic
¼ bunch fresh parsley

Together in a bowl mix:
1½ qt. mayonnaise
¾ cup sour cream
¼ t. Tabasco sauce
¾ T. Lawry’s seasoned salt
1/8 cup dried dill weed
Juice from ½ lemon

Add ground items, mix for 3 minutes. Let stand overnight before using. Yields 1½ quarts. Keep refrigerated.

From “Habilitat’s Celebrity Cookbook” by Victoria Marino (Cookbook Publishers, Inc. 1978)

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3 eggs
¼ tsp. salt
½ tsp. sugar
1 cup flour
1 cup milk
2 tbsps. melted shortening

Directions are given here for making popovers in the electric mixer, although this same recipe can also be used for making them “by hand.”

Before starting to make popovers put greased popover pans into a very hot oven – 450 degrees F. – and heat until they are sizzling hot.

Beat eggs at medium speed a few minutes until frothy. Now add salt, sugar, flour, and half the milk and mix again, medium speed, until smooth. Then add remaining milk and melted shortening, and beat at low speed until blended.

Pour batter into hot popover fans, filling each about half full. Bake in a very hot oven (450 degrees F.) for fifteen minutes. Reduce heat to 400 degrees F. and continue baking for 15 minutes longer.

Makes 12 popovers.

From: "Celebrity Recipes", compiled by Helen Dunn. (Grayson Publishing Corp. 1958)

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1 dozen tortillas
½ lb Longhorn cheese, medium grated
½ lb Jack cheese, medium grated
1 medium onion, chopped
¼ cup oil
2 Tbs flour
2 small cans tomato sauce
Salt, pepper, chili powder

Fry onion in oil until clear. Add flour, then tomato sauce, plus two cans of water (make like gravy). Add salt, pepper and chili powder to taste.

Warm the tortillas, dip into sauce, fill with cheese and roll. Place all 12 in casserole and top with rest of sauce and cheese. Bake 15 minutes in a 350 degree F oven.

Makes 1 dozen.

From: “The Broadway Celebrity Cookbook” by A.J. Vincent (Nautilus Books, 1989)

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24 oysters on the half shell
1 cup butter
1/3 cup finely chopped parsley
¼ cup finely chopped celery
¼ cup finely chopped shallots
½ small clove of garlic, finely minced
2 cups chopped watercress
1/3 cup chopped fennel
1/3 cup fine soft breadcrumbs
¼ cup Pernod
Salt and freshly ground black pepper to taste

Preheat oven to 450 degrees.

Fill four tin pie palates with rock salt and arrange six oysters on each. In a skillet, heat the butter. Add parsley, celery, shallots and garlic and cook about three minutes.
Pour this mixture into the container of an electric blender and ad the remaining ingredients. Blend until sauce is thoroughly pureed, about one minute.
Place one tablespoon of the sauce on each oyster and spread to the rim of the shell.

Bake the oysters just until the sauce bubbles, about four minutes.

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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Ingredients for the cake:
2 cups sugar
1 cup shortening
4 eggs
3 teaspoons vanilla
1½ cups flour
1/3 cup cocoa
1/3 teaspoon salt
1 (6½ ounce) bag of mini marshmallows

Ingredients for the frosting:
2 sticks butter, room temperature
½ cup cocoa
1 box powdered sugar
1 teaspoon vanilla
½ cup evaporated milk

Preheat the oven to 300 degrees. Grease and flour a 9- x 13-inch glass baking dish.

In the bowl of an electric mixer, cream the sugar and the shortening. Add eggs and vanilla and beat 30 seconds.

In a separate bowl, sift the flour, cocoa and salt together. Add to the mixture and beat until well combined. Pour the mixture into the glass baking dish, place in oven and bake for 35 minutes.

Make the frosting while the cake is baking by beating the butter, cocoa, powdered sugar and vanilla together in the bowl of an electric mixer. Slowly add the milk. Set aside.

Once the cake is baked, remove pan from the oven. Spread marshmallows on top of the cake and return the pan to the oven for five more minutes. Remove the pan from the oven and cool for a few minutes. Evenly apply the frosting. Allow this to stand about two hours before cutting into squares.

Note: If the marshmallows are too hot, the frosting will sink right through. The frosting should be the top layer and it will look a little darker once it hits the heat of the cake.

From: “Celebrity Dish: A Hamptons Celebrity Cookbook” by Jodi Della Femina & Daniel Benedict (2001, Fresh Ink, Inc.)

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3 slices bacon, cut into small pieces
2 lbs. lean beef (chuck is juicy), cut into 1-inch cubes
Flour (enough to cover meat)
Salt and pepper to taste
1 T. sugar
Few dashes MSG
1 onion
1 clove garlic
6 oz. tomato sauce
1 cup dry burgundy wine
2 carrots, cut up coarsely
2 stalks celery, cut up coarsely
2 large potatoes, cut into quarters
Half cup fresh mushrooms
1 bay leaf (if you like it)
Pinch of thyme
Half can of beef broth or water

Cook bacon in large heavy pot. Salt and pepper beef and dip into flour. Brown in bacon fat, turning often. Add a little oil if needed. Sprinkle with sugar. Add onion, garlic and brown a little. Add tomato sauce, water or broth, wine, bay leaf and thyme. Cover and cook slowly for about 1½ hours. Add carrots, celery, then potatoes and mushrooms. Uncover and cook until meat and vegetables are tender.

From: “Habilitat’s Celebrity Cookbook” by Victoria Marino (Cookbook Publishers, Inc. 1978)

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2 cups cornmeal
1 teaspoon salt
2 teaspoons all-purpose flour
2 teaspoons bacon grease
Milk (use enough to make a stiff batter) about 1 cup

Mix all ingredients together, then form pones (ovals) by hand and put on a greased baking sheet. Bake 12 to 15 minutes at 425 degrees.

Makes about 1½ dozen, depending on size.

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. Gruyere Cheese
1 clove garlic
1 Tbs. butter
1 Tbs. flour
½ cup milk
1 to 1½ cups dry white wine
Salt and pepper to taste
Pinch grated nutmeg
3 Tbs. Kirsch (cherry liqueur)
1 loaf French bread cut into 1-inch pieces

Cut cheese into ¼- to ½-inch chunks.
Rub 1-quart round chafing dish, casserole, electric fry pan, or saucepan with garlic. Discard. Melt butter over moderate heat. Add flour. Stir until well combined. Add milk and cook until thickened.
Gradually add cheese and wine, alternately. Be certain cheese melts. Amount of wine depends upon taste.
Add seasonings and kirsch. Keep over low heat while serving.
To eat, dip bread cubes into melted cheese with long-handled fondue forks.
Serves 4 to 6.
Note: Be sure to use natural cheese, not processed.

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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¼ cup oil
2 to 3 T. vinegar
2 T. sugar
½ t. pepper
2 oz. rice sticks
½ lb. chicken breast, cooked and shredded
1 small head lettuce, shredded
2 T. chopped toasted almonds or peanuts
2 to 3 T. chopped cilantro
4 green onions, shredded lengthwise
2 T. toasted sesame seeds
Salt and pepper

Combine oil, vinegar, sugar, and pepper, shaking well to mix, and set aside.
Deep fry rice sticks until light brown.
Combine chicken, lettuce, almonds, cilantro, green onions, sesame seeds and rice sticks just before serving.
Toss with dressing and add salt and pepper to taste.

Serves 6 to 8.

From: “Habilitat’s Celebrity Cookbook” by Victoria Marino (Cookbook Publishers, Inc. 1978)

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Ingredients:
2 pounds yams
½ cup butter
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
1 cup brown sugar
2 Tablespoons white sugar
3 large eggs, separated
½ cup orange juice
1 Tablespoon grated orange rind
½ cup evaporated milk

Preheat oven to 450 degrees.

Peel and boil yams until mashable. Add butter, spices, salt and sugars to hot yams. Beat until light and smooth. Beat egg yolks until light and add to mixture. Stir in orange juice, orange rind and milk. Beat egg whites until stiff and fold into mixture. Pour mixture into unbaked pie shell. Bake at 450 degrees for 10 minutes and then reduce heat to 350 degrees and bake for 30 minutes more, or until pie puffs up and is firm in the middle. Cool on a rack. Add whipped cream and enjoy.

From: “Celebrity Dish: A Hamptons Celebrity Cookbook” by Jodi Della Femina & Daniel Benedict (2001, Fresh Ink, Inc.)

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In a 9x13x2” casserole dish, layer the following:

1 head chopped lettuce
1 cup diced celery
½ cup green peppers, diced
6 sliced hard-boiled eggs
1 medium onion, diced
1 pkg. frozen peas, thawed
8 to 10 cooked bacon strips, crumbled

Mix 2 cups Miracle Whip salad dressing with 2 Tablespoons sugar. Spread on top of layers in dish. Sprinkle one package of shredded cheddar cheese on top of that. Refrigerate until ready to serve.

From: “The Celebrity Cookbook: Kitchen Secrets of the Rich and Famous” by Marla Brooks (S.P.I Books, 1992)

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click HERE for something hot and frosty

2½ cups vanilla wafers
1 cup pecans
2/3 cup good bourbon
1 cup confectioners’ sugar, plus confectioners’ sugar for coating
3 tablespoons cocoa
2 tablespoons white corn syrup

Pulverize the wafers in a food processor and put in a bowl. Grind the pecans and add to the wafer crumbs. Blend the remaining ingredients (except coating sugar) 10 seconds and add to the mixture. Mix well.
Roll into balls 1 inch in diameter and roll in confectioners’ sugar.

Store, airtight, at least 24 hours before serving.

From: Entertaining by Martha Stewart (Clarkson N. Potter, 1982)

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INGREDIENTS
1 large eggplant
1 cup chopped mushrooms
1 cup chopped onions
4 ounces chopped lean beef
4 ounces chopped lean veal
¼ cup bread crumbs
1 teaspoon basil
½ teaspoon chervil
2 tablespoons of diet margarine
2 beaten egg whites
¼ cup cooked tomatoes
½ teaspoon pepper
2 tablespoons chopped parsley
1 teaspoon parmesan cheese

PREPARATION
Preheat oven to 350 degrees. Wash eggplant and cut in half lengthwise. Remove the pulp, leaving about ½ inch of the outer shell. Sauté mushrooms, onions, meat and seasons in diet margarine, adding the eggplant pulp which has been diced. Cook until the meat is slightly done. Transfer to mixing bowl and add bread crumbs, cheese, egg whites and tomatoes. Mix well as you would with a meat loaf. Spoon mixture into the eggplant shells and place in a lightly oiled ovenproof dish. Bake 35 minutes. Garnish with parsley. This makes a really different and delicious main course.

Serves 2.
Approximate calories: 380 per serving.

From: "The James Coco Diet” by James Coco and Marion Paone (Bantam Books, 1984)

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INGREDIENTS
1 medium green pepper, chopped
3 green onions, chopped
2 cans condensed cream of mushroom soup
2 small cans crabmeat, drained
2 eggs, well beaten
3 Tbs chopped pimentos
2 Tbs curry powder

Sauté the green pepper and onions in butter until tender. Add the soup and bring to a boil. Add the crabmeat and boil for two minutes. Remove from heat and stir in the eggs, pimentos, and curry powder. Serve in a chafing dish with Melba rounds.

From: "The Broadway Celebrity Cookbook” by A.J. Vincent (Nautilus Books, 1989)

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INGREDIENTS
2 six-ounce bags Mrs. Cubbison’s Cornbread Stuffin’
Juice and zest of 1 lemon
1 can (1 lb. 4 oz.) pineapple chunks in water
1½ cups dried apricots, slivered
1 cup onions, chopped
1 cup walnuts, pecans or macadamia nuts, coarsely chopped
½ cup flaked coconut (reserve 2 tablespoons for toasting)
½ cup melted butter
4 small acorn, golden nugget or sweet dumpling squash, halved and seeded

In a large bowl, toss together stuffing, lemon juice with zest, pineapple with water, dried apricots, onions, nuts, coconut and butter. Stuff hollowed out squash with mixture. Bake squash halves for half an hour in a preheated 325 degree F oven. Garnish with the 2 tablespoons of toasted coconut. Makes 10-12 servings.

From: http://www.mrscubbinsons.com/

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INGREDIENTS
1 cup diced cooked turkey
½ cup diced celery
½ cup diced pippin (or other) apple
½ cup mayonnaise
¼ cup diced sweet pickles
1 Tbsp. lemon juice
1 cup lightly crushed tortilla chips
4 flour tortillas
½ cup shredded cheddar cheese

Mix ingredients, except tortillas and cheese in order given. Place equal portions of mixture atop tortillas. Sprinkle with cheese and wrap up tortillas. Heat at 200 degrees F for 10 minutes, or until slightly heated through. Yields: four servings.

.

From: “Recipes of the Stars: Eating like Hollywood Royalty” by Leo Pearlstein (Hollywood Circle Press, 2004).

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INGREDIENTS
4 medium carrots
2 onions
1 bell pepper
2/3 cup wild rice, washed and drained.
2 lbs. ground chicken
1¼ Tablespoons salt
½ teaspoon pepper
1 egg
1 Tablespoon mustard (optional)

Barbecue sauce:

¾ cup ketchup
2 Tablespoons Worcestershire sauce
1 Tablespoon lemon juice
2 Tablespoons honey
½ teaspoon hot chili powder
½ cup water

Chop carrots, onions and bell pepper into small pieces. In a large mixing bowl, combine vegetables with the ground chicken, rice, salt, pepper, egg and mustard, if desired.

Place mixture into a 2½ lb. meat loaf tin. Bake at 350 degrees for 1¼ to 1½ hours.
Meanwhile, make sauce by combining all ingredients in a saucepan. Bring to a boil and simmer until liquid is reduced by about one third.

Serve sauce hot with meat loaf.
Serves 6.

From: “The Celebrity Cookbook: Kitchen Secrets of the Rich and Famous” by Marla Brooks (S.P.I Books, 1992).

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INGREDIENTS
2 cloves garlic, minced
2 Tablespoons olive oil
2 Tablespoons butter
2 pounds red snapper filets
2 tomatoes, chopped
2 scallions, both green and white parts
2 ounces cognac
2 Tablespoons grated Parmesan cheese
Tabasco to taste

Sauté garlic in oil and butter. Add fish. Top with tomatoes and scallions, and simmer for 3-4 minutes. Turn over and simmer for additional 3-4 minutes. Add cognac, cheese and Tabasco; cook for 3 more minutes. Serve with rice.

Serves 4-6.

.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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DIRECTIONS

• Empty a tall can of tuna fish into a large salad bowl
• break up with a wooden fork.
• Add celery, one stalk, chopped fine,
• minced onions
• 2 heaping tablespoons of mayonnaise
• Season with black pepper.
• Squeeze lemon juice over the ingredients
• mix thoroughly, but don’t mash.
  
  Serve on lettuce leaves.
  

.From: Celebrity Recipes, compiled by Helen Dunn. (Grayson Publishing Corp. 1958)

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INSTRUCTIONS

• For the tapenade:
  15 pitted kalamata or other black olives
  ½ Tbsp. olive oil
  1 clove garlic
  
• For the sandwich:
  One 6-inch-long, narrow ciabatta (or French) bread, halved lengthwise
  ¼ cup red onion, finely chopped or thinly sliced
  3 plum tomatoes, thinly sliced
  Salt and freshly ground black pepper
  1 roasted red and/or yellow pepper (may use jarred)
  1 small bunch arugula (about ½ cup), rinsed well and dried
  1 small bunch fresh basil
  1 to 1½ Tbsp balsamic vinegar
  1 Tbsp olive oil
  
• For the tapenade: In a food processor or blender, combine the olives, oil, and garlic, blending until combined; the consistency should be coarse enough to see olive pieces. Set aside.
  
• For the sandwich: Spread the tapenade on the bottom layer of the ciabatta. Layer the following, in order: onion, tomatoes, salt and pepper to taste, red and/or yellow pepper, arugula, and basil. Drizzle the vinegar on top of the layers of vegetables, and then drizzle the oil on the soft side of the top piece of bread.
  
• Close the sandwich and press down on it. Wrap tightly in plastic wrap and refrigerate for at least 1 hour and up to 1 day. Serves 1.

Adapted from “Teany Book: Stories, Food, Romance, Cartoons, and, of course, Tea” by Moby and Kelly Tisdale (Viking Studio, 2005)

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INGREDIENTS
1 five-pound red snapper, cleaned
Juice of 3 limes or 1½ lemons
Salt
3 cups chopped cashews, almonds, Brazil nuts, hazelnuts or pecans
1 cup grated mild cheese
1 small clove garlic, crushed
1 small onion, grated
1 cup milk
Cayenne pepper to taste
½ teaspoon grated nutmeg
2 bay leaves, finely crushed
¼ cup sherry or Madeira wine
1 cup dry fine bread crumbs
6 Tablespoons butter

• Brush exterior and inside of fish with lime juice, sprinkle lightly with salt and ice down for at least 4 hours before cooking.
• Place fish in well-greased baking dish.
• Combine nuts, cheese, garlic, and onion. Add milk and mix to form a stiff paste. Season with salt and cayenne pepper. Stir in nutmeg, bay leaves, and sherry.
• Spread paste on fish, covering well. Sprinkle with bread crumbs and add butter in lumps.
• Bake at 350 to 375 degrees F, basting well, until browned and fish flakes easily with fork.
• Serves 6.

Adapted from “The Sinatra Celebrity Cookbook” by Barbara, Frank and Friends (Wimmer, 1996)

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Cake
1½ cups cake flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup (½ stick) 70% buttermilk-vegetable oil spread, at room temperature
1 cup granulated sugar
1 large egg, separated
1 teaspoon pure vanilla extract
1 large egg white
2/3 cup low-fat buttermilk
½ cup flaked sweetened coconut

Frosting
3 cups confectioners’ sugar
¼ cup (½ stick) 70% buttermilk-vegetable oil spread, at room temperature
2 teaspoons pure vanilla extract
½ teaspoon rum extract
¼ teaspoon salt
2 tablespoons low-fat milk (1%)
Red, yellow, green, and blue food colorings

Preheat oven to 350 degrees. Lightly coat 9-inch spring form pan with nonstick cooking spray.

Make cake: In a medium bowl, stir together flour, baking powder, baking soda, and salt.

In a large bowl, with mixer on medium speed, beat vegetable oil spread until smooth. Beat in sugar until blended. Beat in egg yolk until light, then vanilla.

In a separate bowl, with clean beaters, beat egg whites on medium-high until soft peaks form. Alternately fold flour mixture and buttermilk into yolk mixture, beginning and ending with flour. Fold in egg whites and coconut. Pour into prepared pan.

Bake in 350-degree oven until firm, and a wooden pick inserted in center comes out clean, about 30 minutes. Cool cake in pan on wire rack.

Make frosting: in bowl, mix sugar, vegetable oil spread, vanilla and rum extracts, and salt. Add 1 tablespoon milk. With mixer on medium speed, beat until smooth and fluffy. Stir in enough milk to make mixture spreadable, about 1 tablespoon more.

Place 2 tablespoons frosting in small bowl and tint pink with 1 drop red food coloring. In another bowl, tint 3 tablespoons frosting yellow. Then tint 1/3 cup frosting green and the remaining frosting light blue.

Assemble cake: Remove cake from pan. Cut cake vertically in half through center to make two half-moons. Using 2-inch-diameter round cutter, cut out half moon from straight side of each cake half to make rainbow shape. Spread 2 tablespoons blue frosting across the flat top of one cake half. Stack other cake half on top and press to glue together. Place on serving platter. Spread all vertical sides including cutout side with blue fronting. Spread pink frosting into 1-inch-wide strip to form shortest arc of rainbow. Follow with yellow arc, then green.

Makes 14 servings; 254 calories each

Adapted from “Sweetie Pie: The Richard Simmons Private Collection of Dazzling Desserts” by Richard Simmons (GT Publishing, 1997)

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INGREDIENTS
¼ cup olive oil
1 bunch scallions, ends trimmed, both green and white parts, and chopped
½ medium red onion, chopped
3 cloves garlic
2 tablespoons ground cumin
3 large or 4 medium zucchini (1 ½ to 2 pounds), ends trimmed and quartered.
1 small white potato, peeled and diced
6 cups vegetable or chicken stock
Salt and freshly ground black pepper to taste
½ cup shredded low-fat cheddar cheese for garnish
½ cup shredded low-fat Monterey Jack cheese for garnish

DIRECTIONS
Heat the olive oil in a large saucepan over high heat until hot but not smoking. Add the scallions, onion, garlic, and cumin, and cook, stirring, for 3 minutes. Add the zucchini, potato, and stock, and bring to a boil. Lower the heat to medium and simmer for 40 minutes.

Puree the hot soup in a blender in batches, filling the container only half full each time. Blend on low and be sure to hold the lid down firmly. Pour the soup back into the saucepan, season with salt and pepper and reheat.

To serve, ladle the soup into 6 bowls and garnish each serving with a rounded tablespoon each of the cheddar and Monterey Jack cheeses.

From “Newman’s Own Cookbook” by Paul Newman and A.E. Hotchner (Simon & Schuster, 1998)

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INGREDIENTS
½ cup olive oil
¼ cup garlic cloves, crushed
¼ cup capers, undrained
2 cups chopped parsley, plus ½ cup additional for garnish
2 cups chopped plum tomatoes
¾ cup fresh lemon juice
¾ cup dry white wine
½ teaspoon crushed red pepper flakes
1 teaspoon salt
1 heaping teaspoon freshly ground black pepper
1 pound linguine
30 littleneck clams, scrubbed
¼ cup chopped garlic
1 cup dry white wine
1 cup vegetable broth or water

Heat the oil in a large saucepan until hot. Add the garlic and capers, then carefully add the parsley. Stand back because the oil may spatter. Add the tomatoes, lemon juice, wine, pepper flakes, salt, and black pepper. Cook, stirring occasionally, for 15 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook according to the package directions until firm but tender.

While the pasta is cooking, steam the clams. Place the clams in another large pot with the garlic, wine and vegetable broth. Cover and bring to a boil over high heat, shaking the pot, until all the shells are open. Leaving the open clams in the pot, drain off all but ¼ cup of the steaming liquid. And stir it into the tomato sauce. Cover the clams and keep warm while preparing the rest of the dish.

Drain the linguine and add to the tomato sauce. Cook over high heat for about 4 minutes to heat through. Divide the pasta among 6 heated bowls. Top each serving with 5 clams and garnish with the remaining parsley.

From “Newman’s Own Cookbook” by Paul Newman and A.E. Hotchner (Simon & Schuster, 1998)

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INGREDIENTS
1 whole chicken, cut up
1 lb. mushrooms
4 tomatoes
6 scallions
2 garlic cloves
1 red onion
1 yellow onion
Salt and pepper
1 Tbs. margarine
3 Tbs. vegetable oil
Parmesan cheese

Chop the mushrooms, tomatoes, scallions, garlic, and onions and sauté in margarine. Season the vegetables only from the top. While they are sautéing, heat the oil in a shallow pan and cook the chicken, uncovered, for approximately 25 minutes. Pour the sautéed mixture over the cooked chicken, cover and continue to cook for 20 minutes more. Sprinkle with Parmesan cheese (a lot if you like) and cook 10 minutes more. Remove and EAT!

From “The Broadway Celebrity Cookbook” by A.J. Vincent (Nautilus Books, 1989)

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INGREDIENTS
1 yellow cake mix (2 layer)
1 (3¾-ounce) package of vanilla pudding and pie filling mix
1 cup sour cream
4 eggs
½ cup buttery flavored oil
½ cup cream sherry
1/3 cup poppy seeds

Put everything in a big bowl and mix for 5 minutes with electric mixer. Pour into Bundt pan and bake at 350 degrees for 1 hour. Cool in pan on rack for 15 minutes. Turn out on plate and let cool thoroughly. Sprinkle with powdered sugar. EAT.

From “Habilitat’s Celebrity Cookbook” by Victoria Marino (Cookbook Publishers, Inc. 1978)

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INGREDIENTS
2 or 3 wild ducks
Salt and pepper
½ cup chopped onion
1 sliced green pepper
2 or 3 celery stalks, cut
3 cups water

Clean ducks. Rub with salt and pepper. Place in baking pan, breast side up. Add onions, pepper slices, celery and water to pan. Cover and bake at 325 degrees for 2 hours, or until ducks are tender. Baste occasionally. Serve on bed of wild rice..

From “Habilitat’s Celebrity Cookbook” by Victoria Marino (Cookbook Publishers, Inc. 1978)

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INGREDIENTS
4 tbs. butter
2 cloves garlic, minced
2 small bunches green onions, chopped
2 stalks celery, chopped
1 large pepper, diced
1 can Chinese water chestnuts
1 can bean sprouts
1 package frozen pea pods
1 large can mushroom chop suey mix (Chun King)
½ cup cornstarch
6 cups water
½ cup beef broth
Soy sauce to taste
4 sirloin tip steaks, medium thick, cut into very thin strips

Melt butter. Add garlic, green onions, celery, pepper, and sauté 10 minutes, stirring constantly. While this is cooking, mix cornstarch in a little cold water. Boil remaining water in a different kettle, add cornstarch mixture, and stir well. Add sautéed ingredients to this sauce, together with all other ingredients except the meat. Cook over low flame for 30 minutes. Add meat and cook 10 minutes longer. Serve over rice. Serves 10.

Adapted from “The Tonight or Never Cookbook” by Virginia Graham (Avon Books, 1970).

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INGREDIENTS
6 T-bone Steaks (12 to 14 ounces each)
Salt and freshly ground black pepper to taste

ONION MARMALADE
2 tablespoons unsalted butter
4 Vidalia onions, thinly sliced
6 shallots, thinly sliced
10 cloves garlic, thinly sliced
½ cup port wine
¼ cup balsamic vinegar

CAMPFIRE MUSTARD SAUCE
½ cup Dijon mustard
½ cup Pommery (French whole-grain) mustard
¼ cup honey mustard
¼ cup balsamic vinegar
1 teaspoon freshly ground black pepper

Bring the steaks to room temperature, then season with salt and pepper.

Meanwhile, make the onion marmalade: Melt the butter in a large cast iron skillet. Add the onions, shallots, and garlic, and cook over high heat, stirring, for 10 minutes, until the onions are soft. Add the port and vinegar, and cook about 5 to 10 minutes, until the liquid is almost evaporated. Remove the pan from the heat, but keep the marmalade warm.

To make the mustard sauce: combine all the ingredients in a bowl.

Preheat a grill or broiler until hot. Grill the steaks for 4 to 4½ minutes per side for rare, 6 to 7 minutes per side for medium-rare.

Serve each steak topped with some warm marmalade. Serve the mustard sauce separately in a bowl

From “Newman's Own Cookbook” by Paul Newman and A.E. Hotchner (Simon & Schuster, 1998).

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INGREDIENTS
1 (15-oz.) can chickpeas
½ medium onion
2 cloves garlic
½ tsp. cumin seeds
¼ to ½ tsp. turmeric powder
2 ripe tomatoes
Fresh coriander
1 tsp. fresh grated ginger
2 Tbsp. vegetable oil
Paprika, sprinkle
½ tsp. garam masala
½ lemon
Soy sauce, to taste
Green chili
Black pepper, to taste

Heat oil in wide pan over medium flame. When hot, put in finely chopped onions and garlic. Stir fry until lightly browned. Add cumin seeds and turmeric. Lower flame and add finely chopped tomatoes. Stir, allowing tomatoes to cook down. After a few minutes, add the drained chick peas. Stir. Add grated ginger, chopped green chili (optional) with seeds removed, garam masala powder (available from Indian groceries), squeeze of half a lemon, salt and pepper to taste, and a dash of soy sauce (optional). Simmer on low flame for about 8 minutes, stirring occasionally. Serve hot garnished with fresh coriander leaves and a sprinkle of paprika for color

From ““The Heartland Celebrity Cookbook” by Sandra Owsley (Heartland Publishing 1991).

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INGREDIENTS
1 lb. fresh lobster meat
Few drops fresh lemon juice
Salt to taste
White pepper to taste
Pinch of nutmeg
¾ cup heavy cream
2 Tbsp. dry sherry
3 egg whites
Parsley sprigs
Lemon wedges
Shrimp or truffles to garnish (optional)

1. Chop lobster meat finely. Put through fine blade of chopper, then pound in a mortar until smooth.
2. Sprinkle lightly with few drops of lemon juice, then place in sieve to strain off lemon juice.
3. Season to taste with salt, white pepper and nutmeg.
4. Gradually beat in cream and sherry with wire wisk.
5. Beat egg whites until stiff but not dry; gently fold in egg whites.
6. Butter a large deep mold. Turn lobster mixture into mold and place in pan filled with hot water.
7. Garnish with whole shrimp or bits of truffles.
8. Bake in a preheated 350 degree F. oven 20 minutes or until firm. Or poach over hot water 35 minutes.
9. Wait a few minutes before turning out on a large heated platter.
10. Garnish with parsley and lemon wedges.

Note: Agnes Moorehead’s elegant mousse can be served with a variety of sauces: lobster, Hollandaise or sherry-flavored Béchamel sauce. If desired, use finely minced lemon rind in lieu of lemon juice.

From ““Celebrity Cookbook” by Johna Blinn (Moby Books, 1981).

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INGREDIENTS
¼ lb. butter, softened
½ cup sugar
½ cup light brown sugar
1 large egg, beaten
¼ tsp. baking soda
1½ cups flour
½ cup coarsely grated chocolate
1 cup corn flakes

Cream butter and sugar together. Blend in beaten egg. Blend in flour, half a cup at a time. Add soda dissolved in a Tablespoon of hot water. Add nuts, grated chocolate and corn flakes. Drop by teaspoonful on a greased cookie sheet. Bake at 375 degrees F for 10-12 minutes. Remove from sheet and cool on cake rack.

From ““The Heartland Celebrity Cookbook” by Sandra Owsley (Heartland Publishing 1991).

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INGREDIENTS
2 medium heads red cabbage
Boiling salted water
½ lb. lean ground beef
2 cups cooked rice
1 egg, beaten
2 Tbsp. parsley, chopped
2 Tbsp. fresh lemon juice
1 tsp. salt
Freshly ground black pepper to taste
½ tsp. ground ginger or ¼ tsp. ginger root, finely grated
4 Tbsp. butter
½ cup beef broth
2 cups ripe, fresh tomatoes, peeled

1. Remove core from cabbages. Separate six of the largest leaves from each head by holding cabbage under running water to loosen leaves.
2. Plunge leaves in boiling salted water. Cover and cook 3 minutes, or until leaves are wilted.
3. Mix together beef, rice, egg, parsley, lemon juice, salt, pepper and ginger.
4. Place about 2-3 Tbsp. meat-rice mixture in center of each leaf. Fold in corners to form rectangle; roll up and secure with toothpicks or string. Repeat, filling all the leaves.
5. Cook stuffed cabbage in butter until browned on all sides
6. Place Cabbage rolls in casserole.
7. Stir broth and tomatoes into pan drippings; bring to boil. Pour over cabbage rolls.
8. Cover and bake in preheated 350 degree F. oven 1 hour. Serve at once.

Note: For a goulash effect, add sour cream to pan drippings and season to taste. If desired, more meat may be used.

From ““Celebrity Cookbook” by Johna Blinn (Moby Books, 1981).

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INGREDIENTS
Crust:
1¼ cups fine graham cracker crumbs
1/3 cup brown sugar
¼ cup melted butter

Filling:
4 egg yolks
1 can sweetened condensed milk
½ cup lime juice

Pour crumbs into a bowl and mix with melted butter. Blend ingredients with your fingers until uniform.

Press firmly into 9-inch pie pan.

Beat the egg yolks. Add milk and beat. Pour in lime juice and beat until it thickens like pudding. Beat egg whites until really, really stiff and fold into the above mixture. Pour into pie pan. Garnish with thin strips of lime zest.

No baking necessary! Put directly into refrigerator. Ideally leave overnight.

Adapted from Andrew Horn’s documentary “The Nomi Song” (Palm Pictures, 2004).

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INGREDIENTS
16 fresh jumbo shrimp
½ to ¾ cup shredded fresh crab meat
2 cups Ritz cracker crumbs
½ cup butter
3 Tbsp. parmesan cheese
1 Tbsp. fresh lemon juice
½ tsp. garlic salt.

Shell the shrimp, leaving only the tails. Make a small slit in the center of each and stuff with crab meat. Line the shrimp, tails up, in an oven-to-table baking dish. In a saucepan, melt ½ cup butter. Add the cracker crumbs and stir until moist and crumbly. Add the parmesan cheese, lemon juice and garlic salt. Sprinkle all of the crumb mixture over the shrimp. Cover with aluminum foil and bake at 350 degrees for 20 minutes. Remove foil and broil until shrimp is golden brown. Serve with dip.

Dip:
½ cup butter
1 Tbsp. parmesan cheese
1/8 tsp. garlic powder
4 fresh lemon wedges.

Divide butter equally among four ramekins. Add the cheese and garlic powder in equal amounts in each dish, then set in the oven until the butter melts. Stir well. Serve with fresh lemon wedges.

From "Recipes for Remembrance: A Cookbook Featuring Stars of the Lawrence Welk Show” by Cinda Goold Redman & Jo Berry (Harmony House, Inc. 1985).

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INGREDIENTS
1½ lbs. roasted turkey meat, cut into cubes
1 quart rich turkey gravy
1 large carrot, thinly sliced
2 stalks celery, thinly sliced
1 cup green peas
1 cup corn kernels
1 cup dried cranberries
2 Tbsp. chopped fresh sage
1 Tbsp. chopped fresh thyme
Salt and pepper to taste
4 cups Oprah’s Famous Mashed Potatoes
5 cups uncooked cornbread dressing

In a large bowl, mix together turkey, turkey gravy, vegetables, cranberries, herbs, salt, and pepper. Spread potatoes over bottom of large casserole. Spoon in turkey filling and fill casserole dish to 1/2 inch from top. Crumble cornbread dressing evenly over top. Bake uncovered at 325 degrees F for approximately 45 minutes or until crust is golden brown. Serves 4.

Cornbread dressing:
1 cup diced onion
½ cup diced celery
3 Tbsp. butter
2 tsp. fresh chopped thyme
2 tsp. fresh chopped sage
½ tsp. ground black pepper
¼ tsp ground white pepper
3 cups crumbled, dry cornbread
2 cups diced, dry French bread
3 eggs
1½ cups hot chicken broth
2 tsp. salt

Sauté onions and celery in butter along with thyme, sage, and pepper until onions are translucent. Mix with cornbread, French bread, and eggs. Mix in chicken broth and salt.

Oprah’s Famous Mashed Potatoes:
2½ lbs. cooked red potatoes
2½ lbs. cooked Idaho potatoes
1¼ cups pureed, creamed horseradish
2 cups heavy cream
Kosher salt and black pepper to taste

Whip ingredients together, keeping texture lumpy

From "TV Guide’s TV Celebrity Cookbook” (1994, News America Publications Inc.).

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INGREDIENTS
1½ cups all-purpose flour
2 Tbsp. sugar
Scant ¼ tsp. salt
3 eggs
1½ cups milk
2 Tbsp. melted butter or margarine
½ gallon vanilla ice cream

1. Place all ingredients except ice cream in a blender or mixer; beat well.
2. Cover; let stand at room temperature for 1 hour before using.
3. To cook crêpes, heat electric crêpe pan until ready light appears, or use regular crêpe pan, heated to the point where a drop of water skids across pan. Pour just enough batter to barely cover crêpe pan; cook only until crêpe no longer steams and bubbles and underside is delicately brown. This should take only 15-20 seconds. There is no need to brown both sides of the crêpe.
4. Remove from pan carefully by inverting pan and using a fork or spatula to release crêpe.
5. Place crêpe, brown side down, on plate and fill light side with a scoop of the vanilla ice cream. Roll up like a cigar, top with chocolate sauce and serve immediately.

From "Celebrity Cookbook” by Johna Blinn (Moby Books, 1981).

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INGREDIENTS
2 cups (8 ounces) shredded sharp Cheddar cheese, softened
1/3 cup butter, softened
1 cup all-purpose flour
¼ teaspoon Tabasco
Dash of Worcestershire sauce
2 (10-ounce) bottles pimento stuffed green olives, drained and blotted dry

From “The Sinatra Celebrity Cookbook” by Barbara, Frank and Friends (Wimmer, 1996).

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INGREDIENTS
1 cup fresh coconut, grated
1 cup water
1 lemon, peeled and sliced
½ cup chopped onion
2 Tbsp. butter
3 whole chicken breasts, boned, skinned and cut into chunks
½ tsp. ground ginger
1 tsp. salt
1 Tbsp. flour
1 canned green chili pepper, sliced

1. In a saucepan, combine coconut, water, lemon and onion. Bring to boil.
2. Remove from heat and strain.
3. Melt butter in a large skillet and add chicken breasts. Cook until meat turns white.
4. Add ginger, salt and chili pepper
5. Pour in strained coconut liquid, cover and simmer for 10 minutes. Mix flour with a small amount of cold water to make a paste. Stir into sauce, bring to a boil, and simmer 2 minutes.

From “Celebrity Cookbook” by Johna Blinn (Moby Books, 1981).

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INGREDIENTS
1 lb. ground beef
½ lb. ground pork or pork sausage
1 medium onion, chopped
1 garlic clove, minced
1 can (1 lb.) tomatoes
1 can (15 oz.) tomato sauce
2 tablespoons parsley flakes
2 tablespoons sugar
1 teaspoon salt
1 teaspoon basil

3 cups ricotta or cottage cheese
½ cup grated Parmesan cheese
1 teaspoon oregano
1 tablespoon dried parsley
1½ teaspoons salt
8 oz. lasagna noodles
¾ lb. grated mozzarella cheese

Brown beef, pork, onion, and garlic clove. Drain fat. Add tomatoes, tomato sauce, parsley flakes, sugar, salt, and basil. Simmer uncovered about 45 minutes.

Cook lasagna noodles, drain. In a separate bowl, combine ricotta or cottage cheese, grated Parmesan cheese (reserving some for the top), parsley flakes, salt, and oregano. Blend well. Layer half noodles in buttered 9” x 13” pan. Spread with half the ricotta mixture, the mozzarella cheese and the meat sauce. Repeat. Sprinkle with reserved Parmesan cheese. Bake uncovered at 350 degrees F for 50 to 60 minutes, until brown and bubbly.

From “Official Special Olympics Celebrity Cook Book” by Kathryn Buursma and Mary Stickney (Piper Publishing, 1979).

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INGREDIENTS
1 frying chicken, cut up
Bacon fat
2 ham steaks
1 lb. sweet and hot Italian sausages
Hot water (about 2 cups)
1 bay leaf
Pepper
1 small can mushrooms (or equivalent in sliced fresh mushrooms)
1 can whole kernel corn (or equivalent in fresh corn kernels)
1 can cream of chicken soup
2 medium-sized onions
Garlic (to taste)
1 green pepper, sliced
2 stalks celery, chopped
1 small can sliced pimento
2 fresh or canned tomatoes
Oregano to taste
Salt to taste

Brown chicken in a frying pan with bacon fat. Brown ham steaks in their own fat. Brown sausages in their own fat (or, if necessary, olive oil).
In large heat-proof casserole, pour small quantity of hot water. Add bay leaf, pepper, chicken, ham, sausages, mushrooms, corn, chicken soup, sliced onions and minced garlic. Simmer until meat is almost tender. Then add sliced green pepper, chopped celery, pimento, tomatoes, salt, and oregano. Simmer together a few minutes longer and serve.

Adapted From ““The Tonight or Never Cookbook” by Virginia Graham (Avon Books, 1970).

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INGREDIENTS
4 hard-cooked eggs
3 oz. mild-flavored fresh pork sausage, in bulk
Pinch of fresh parsley, minced
Few gratings freshly ground pepper
¼ tsp. lemon rind, finely grated
Pinch dried sage, thyme or savory
1 egg, beaten
Fine breadcrumbs
Vegetable oil

1. Strip shells from hard-cooked eggs. Set eggs aside.
2. Combine sausage, parsley, pepper, lemon rind and sage. Mix well.
3. Roll out on lightly floured board. Divide into four portions.
4. Enclose each hard-cooked egg in seasoned meat mixture, dip in beaten egg, and coat in breadcrumbs.
5. Cook in oil until crisp and golden.
6. Serve whole, or slice in half across the center and place each half on a piece of fried toast

Adapted From ““Celebrity Cookbook” by Johna Blinn (Moby Books, 1981).

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INGREDIENTS
4 ounces unsweetened chocolate
¾ cup sugar
¼ cup water
5 eggs, separated
1 tsp. vanilla extract

Combine the chocolate, sugar, and water in the top of a double boiler. Heat until the chocolate has melted completely, stirring occasionally. Add the egg yolks, one at a time, while the double boiler is still on the heat, beating hard after each addition. Remove the mixture from heat and let cool. Beat the egg whites in a clean bowl until stiff, and then blend in the vanilla. Fold the whites into the chocolate mixture, gently but thoroughly. Pour into 4 dessert bowls and refrigerate for 4 to 6 hours.

Adapted From ““Dining With the Stars: A Taste of the Best Four-Star Recipes from Your Favorite Celebrities!” by Paul Kent Dorn (Pocket Books, 1998).

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INGREDIENTS
1 (8 oz.) can tuna
Mayonnaise
2 chopped hard-boiled eggs
1 green pepper, finely chopped
Few green onions, finely chopped
Worcestershire sauce, lots

Mix and spread thickly on lightly toasted bread that has been spread on one side with mayonnaise. Put under broiler until slightly brown and heated through. Any leftover mixture can be used as a salad.

From ““Habilitat’s Celebrity Cookbook” by Victoria Marino (Cookbook Publishers, Inc. 1978).

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INGREDIENTS
1 (16 oz.) package spaghetti or linguine
4 cloves garlic, minced
¼ cup olive oil
½ cup coarsely chopped green olives
½ cup coarsely chopped black olives
3 or 4 small tomatoes, coarsely chopped
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
Grated parmesan cheese (optional)

• Prepare pasta according to package directions.
• Drain well before using.
• While pasta is cooking, combine garlic and oil in small saucepan. Warm over low heat until garlic is softened.
• Remove from heat.
• Place each vegetable in a separate small serving bowl on dinging table.
• Pour pasta into warmed large bowl. Drizzle oil and garlic over pasta and toss to coat.
• Serve pasta on warmed dinner plates and offer vegetables and cheese for individual servings.
• Serves 6.

From "The Sinatra Celebrity Cookbook” by Barbara, Frank and Friends (Wimmer, 1996)

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INGREDIENTS
Blueberries
White Bread
Cream

• Cut crusts off white bread and line a casserole with it.
• Pour in cooked berries to cover bottom and place another layer of white bread on top.
• Place more berries and more bread, continuing thus alternately until casserole is filled with berries on top.
• Place in refrigerator until well chilled and serve with cream, plain or whipped.

From "The All American Cook Book: Favorite Recipes of Famous Persons,” sponsored by Glad-U-Kum Sunday School Class, Davidsville Lutheran Church, Davidsville, PA (Walsworth Bros., 1954)

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INGREDIENTS
For the cake:
2 cups grated carrots
1½ cups raisins
2 cups water
½ cup vegetable oil
1¼ cups maple syrup
1½ tsp. ground cinnamon
1½ tsp. allspice
½ tsp. ground cloves
1 ½ tsp. salt
3 cups whole wheat flour
1½ tsp. baking powder
¾ cup chopped walnuts

For the frosting:
4 cups powdered sugar
2 (8-oz.) containers plain non-dairy cream cheese, room temperature
½ cup unsalted margarine, room temperature
4 tsp. vanilla extract

Preheat the oven to 300 degrees F. Grease a 10-inch cake pan. Cook the carrots and raisins in the water over medium heat in a big pot, until the raisins are soft, about 7 to 10 minutes, then remove from heat. Add the oil, maple syrup, cinnamon, allspice, cloves and salt; stir and let cool.

In a large bowl, combine flour, baking powder, and walnuts. Add the carrot mixture and stir until combined. Pour the batter into the cake pan and bake for 45 minutes to 1 hour. The cake is done when a knife inserted in the center comes out clean.

In a medium bowl, use an electric mixer to beat all the ingredients for the frosting until smooth and creamy. Spread on cake.

From "The PETA Celebrity Cookbook: Delicious Vegetarian Recipes from Your Favorite Stars” by Ingrid E. Newkirk (Lantern Books, 2002)

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INGREDIENTS
3 whole, boned and halved chicken breasts
¼ c. flour
¼ c. butter
2 Tbsp. chopped shallots
½ c. dry white wine
2 tsp. chopped fresh tarragon (or 1 tsp. dried)
½ c. chicken broth
½ c. heavy cream
Salt & pepper

Skin, season and flour chicken (reserve flour). Brown chicken in 3 Tbsp. butter over medium low heat. Add and sauté shallots. Add wine and cook on high until almost evaporated. Add tarragon and broth; cook on low 10-15 minutes. Make remaining flour into paste with a little broth or water and add to the skillet with remaining butter and cream. Cook until sauce thickens. Pour sauce over chicken when serving.

From "The Heartland Celebrity Cookbook” by Sandra Owsley (Heartland Publishing 1991)

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INGREDIENTS
½ (8-ounce) package dried apricots
1 cup water
1 (8-ounce) can artificially sweetened or unsweetened pineapple tidbits
1 tablespoon lemon juice
Dash salt (optional)
12 packets of Sweet‘N Low

1. In a medium saucepan, with a tight-fitting lid, very gently simmer apricots with water for 20 minutes or until tender.
2. Thoroughly drain pineapple tidbits and cut each, crosswise, into three pieces.
3. In blender, puree apricots and cooking water with lemon juice and salt until smooth. (Mixture may also be strained with food mill.) Return this mixture to saucepan; stir in pineapple pieces. Simmer gently, stirring occasionally, for 5 minutes.
4. Remove from heat; stir in Sweet‘N Low. Fill jelly jars, and seal.

Makes a generous cup of preserves.

From "Laugh Your Calories Away: Sweet‘N Low All-Star Recipes” by Joey Adams (Cumberland Packing Corporation, 1970)

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INGREDIENTS
1 lb. fettuccine noodles
Boiling salted water
Few drops vegetable oil
½ cup prosciutto cut in 1-inch squares
½ cup lean bacon cut in small pieces
2 egg yolks
½ cup hot heavy cream
Salt to taste
Freshly ground pepper to taste
½ cup Gruyere or Parmesan cheese, finely grated

1. Place noodles in boiling salted water with a few drops of oil to prevent noodles from sticking. Cover and cook al dente, 8-9 minutes.
2. Drain in colander and keep warm.
3. Meanwhile, cook prosciutto and bacon over low heat until crisp and brown. Pour off half the fat.
4. Put noodles in lightly buttered chafing dish; add prosciutto bacon mixture; toss lightly and quickly.
5. Add egg yolks, one at a time, and toss quickly. Add hot cream, salt and pepper to taste, and toss quickly
6. Serve at once on heated plates. Serve au natural or let guests add grated Gruyere or Parmesan at the table. Serve alone or with crisp arugula, dressed with lemon-oil dressing, and well-chilled white wine.

Adapted from: “Celebrity Cookbook” by Johna Blinn (Moby Books, 1981)

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INGREDIENTS
2 cups white vinegar
2 tablespoons soy sauce
1 large onion, sliced
4 cloves garlic
½ teaspoon black pepper
1 (2½ to 3 pound) broiler-fryer, cut up
¼ cup Dijon mustard
¼ cup plus 2 tablespoons ketchup
2 tablespoons milk
3 to 4 cups cooked white rice

Combine vinegar, soy sauce, onion, garlic, and black pepper.

Marinate chicken for several hours in mixture. Drain chicken, reserving marinade.

Blend mustard with ¼ cup ketchup. Dip each piece chicken in mixture, coating well. Place chicken, skin side down, in 13x9x2-inch baking dish.

Bake at 350 degrees for 30 minutes. Blend remaining 2 tablespoons ketchup and milk with excess marinade. Pour over chicken and bake for additional 45 minutes.

Serve over rice.

From “The Sinatra Celebrity Cookbook” by Barbara, Frank and Friends (Wimmer, 1996)

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INGREDIENTS
1 firm head Bibb lettuce
1 cup raw cauliflower hearts
1 cup raw carrots, sliced
½ cup chopped watercress and parsley
¼ cup hulled sunflower seeds
1/3 cup safflower oil
1 tablespoon lemon juice
1 tablespoon wine vinegar
Salt and pepper to taste
1 teaspoon salad herbs

1. Wash the lettuce. Drain the loose leaves on a clean cloth or paper towels.
2. Prepare the cauliflower hearts, carrots, watercress, and parsley by washing and chopping.
3. In a tremendous bowl, combine the lettuce, cauliflower, carrots, watercress, parsley, and sunflower seeds. Toss well.
4. In a separate bowl, mix oil, lemon juice, vinegar, salt and pepper to taste, and salad herbs. Stir well using a fork, wire whisk, or hand beater.
5. Pour over salad. Toss well and serve.

From “The Celebrity Vegetarian Cookbook” by J. L. Barkas (Arco Publishing, 1978)

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INGREDIENTS
3 Tablespoons vegetable oil
Salt, to taste
1 lb. firm tofu, patted dry and cut into ¼-inch cubes
2 small potatoes, boiled and cut into bite-size wedges
½ lb. fresh spinach, washed, steamed and chopped
½ small head green cabbage, shredded and lightly steamed
½ lb. bean sprouts, washed thoroughly

Dressing:
4 garlic cloves
¼ cup roasted peanuts
5 teaspoons soy sauce or tamari
3 Tablespoons lime or lemon juice
4 teaspoons brown sugar
½ teaspoon Cayenne pepper
2 Tablespoons water

Heat the oil and salt in a medium frying pan over medium heat. Add the tofu in small batches and sauté until lightly browned on both sides, about 5 minutes. Remove with a slotted spoon and drain on a paper towel. Arrange the tofu, potatoes, spinach, and cabbage on individual plates.

Prepare the dressing by placing all of the dressing ingredients in a blender and blending until smooth. If the dressing seems too thick, add another teaspoon of water. Top the vegetables and tofu with the bean sprouts and dressing, and serve immediately.

Adapted from “Expressions of Home Cookbook” by Pamela King (SPS, 2000)

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INGREDIENTS
2 cups whole wheat flour
1½ cups wheat bran
½ tsp. salt
1¼ tsp. baking soda
½ tsp. nutmeg
1 Tbsp. grated orange rind
1 apple, chopped (or 4 ripe bananas, whipped)
1 cup raisins
1 cup chopped pecans
Juice of one orange added to buttermilk to make 2 cups
2 eggs, beaten
½ cup molasses
1/3 cup honey
2 Tbsp. cooking oil
1 tsp. vanilla

Preheat oven to 350 degrees

Mix dry ingredients. Add rind, apples, raisins and pecans. Set aside. In a separate bowl, beat eggs. Blend in honey, molasses and oil. Add orange juice and buttermilk to the egg mixture. Mix dry ingredients with egg mixture using a few strokes.

Prepare 24 muffin cups with a few drops of Vegaline or small amount of Pam. Bake for 20-25 minutes.

Adapted from ““Las Vegas Celebrity Cookbook: The Private Recipes of 54 International Entertainers,” edited by Jo Smith. (Hollybrooke House, Inc. 1982)

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If you can flirt your butcher out of real pink baby veal you can make schnitzels. He must cut slices not thicker than a quarter inch from the best part of the thigh (the filet of veal also called fricandeau). You pound them into further thinness. Don’t tear them, but pound them.

Beat an egg with a fork to mix the yellow with the white. Add salt and a bit of pepper (finely ground). Put on large plate. Put bread crumbs on another. Season the bread crumbs with a little salt and pepper. (Don’t forget that you already have some salt in the egg.) Put plenty of butter (or oil) into a frying pan that can house the schnitzels comfortably. Even crowding them is better than frying them in too large a pan. Put your plates under hot, running water to warm them. (Yes, you can put them in the electric plate warmer.) Quarter a lemon. Put the finishing touches on the vegetables you plan to serve. Put a piece of brown paper on an empty spot on your kitchen table. You might need it.

Take a look if your customer or customers are ready to have dinner or have finished their first course. Only then flip on the flame under the pan. Not all the way. Lay the first schnitzel into the eggs. Turn it over gently. Move it over to the plate that holds the crumbs, turn it over and over till the crumbs cover the meat everywhere. Your butter should be golden brown by now. Lay the schnitzels carefully into the hot butter. Turn the flame up. This will seize the crumbs and give them body. Lower the flame after a short minute to medium. Turn schnitzels over to fry the other side the same way. While the other side is frying, dry your plates and line them up.

When you lift out each schnitzel the crust shout not be soggy and dripping. But if it is, lay it for second, yes, you said it, onto the brown paper. Do not pour any of the butter remaining in the pan on the schnitzel. A real (wiener) schnitzel should be dry. Put a quarter of lemon on the plate and spring of parsley if you have it handy. If you serve any vegetable that has juice, don’t put it on the same plate. No use wetting your schnitzel when it should be dry. But don’t scold anyone who puts everything on the same plate. As long as you serve it dry, your conscience is clear. They are their own bosses.

Adapted from “Marlene Dietrich’s ABC” (Doubleday, 1962).

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INGREDIENTS
4 oz. plain flour
8 oz. sugar
1¼ pint (U.S. 3 1/8 cups) milk
2 egg yolks
1 tablespoon vanilla essence
1 packet Barmouth plain biscuits
6-7 bananas
1 pint (U.S. 2½ cups) thick cream

Mix the flour, sugar, and milk in a medium-sized saucepan. Stir over gentle heat until the mixture thickens like an ordinary pudding, then add the egg yolks. Cook for about 1 minute more and remove from the heat. Add the vanilla essence to the mixture and place a cover over the saucepan. Line a 4-pint dish with the biscuits, then line with the bananas and pour enough of the mixture from the saucepan to completely cover the bottom of the dish. Start again with the biscuits, bananas and mixture until all are used.
Beat the cream with a whisk or egg beater until it is thick. Pour over the top of the pudding.
If the pudding is to be kept, store in a cool place until ready to be eaten.

Definitely not for those on a diet!

Adapted from “Celebrity Cooking: Dishes Chosen by the Famous,” edited by Renee Hellman. (Paul Hamlyn Limited, 1967).

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INGREDIENTS
1 large young chicken
8 oz. lean pork
2 tablespoons olive oil
4 oz. butter
1 large clove garlic, crushed
1 large Spanish onion, finely chopped
3 large tomatoes, peeled and chopped
1 green pepper, chopped
1 sweet red pepper, chopped
1 lb. rice
1½ pints (U.S. 3¾ cups) boiling chicken stock
½ teaspoon saffron
Bay leaves
Salt and pepper
1 medium-sized lobster
1 pint (U.S. 2½ cups) prawns, shelled*

* prawns (U.S. shrimps)

Cut the chicken into slices and the meat into small pieces. Fry the chicken and pork in hot oil and butter in a large shallow pan. Fry till golden brown and then add the garlic and the onion. Allow to brown and then add the tomatoes, peppers and the rice. Fry for about 2 minutes and then add the boiling stock with the saffron and the seasonings. Chop the lobster into slices, but do not shell, and add to the dish with the prawns. Bring to the boil, cover and either cook on the top of the stove or in a hot oven (450 degrees F) for 20 minutes until the rice is tender, by which time all the stock should have been absorbed.

From “Celebrity Cooking: Dishes Chosen by the Famous,” edited by Renee Hellman. (Paul Hamlyn Limited, 1967)

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INGREDIENTS
Meatballs:
¼ cup fine dry bread crumbs
1 tsp. minced onion and salt
1 tsp. salt
Dash pepper
½ cup water
1 lb. ground beef
1 egg

Mix together and shape into 16 meatballs. Brown them slowly in a little oil. Remove.

Cook for five minutes:
1 cup sliced celery
1 small red pepper, cut into wedges
1 small green pepper, cut into wedges

Sauce:
1½ cups water
1/3 cup vinegar
1/3 cup brown sugar
2 Tbsp. soy sauce
2 Tbsp. corn starch, mixed with a little water.

Mix together and cook 3 minutes.
Add meatballs, celery, peppers, and one small can chunk pineapple.
Heat. Serve over rice or noodles.

Adapted from “Celebrity Cookbook” by Sandra Battelstein (Chefs Publishing Co., 1985).

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INGREDIENTS
1 Tbsp. salad oil
1 medium onion, peeled and minced
1 clove garlic, pressed
1 lb. lean ground beef
Salt to taste
Freshly ground black pepper to taste
1 Tbsp. chili powder
½ tsp. ground cumin
½ tsp. oregano
Dash of paprika
1 ripe tomato, peeled and chopped, or ½ cup tomato sauce

1. Heat oil in skillet. Sauté onion and garlic in it until onion is soft.
2. Add beef. Cook over medium heat until meat starts to turn light. Break up beef with fork as it cooks.
3. Reduce heat to low. Add salt, pepper, chili, and remaining ingredients.
4. Cook until mixture thickens, stirring often. Keep warm.

To assemble:
12 taco shells
1 small onion, peeled and minced
½ head western iceberg lettuce, finely shredded
2 small tomatoes, cubed
Fresh Monterey Jack or Cheddar, grated
Taco sauce or Tabasco sauce

1. Spoon 3 Tbsp. beef filling in bottom of each taco shell.
2. Sprinkle with onion, lettuce, tomato, cheese and taco or Tabasco sauce. Serve at once!

Adapted from: “Celebrity Cookbook” by Johna Blinn (Moby Books, 1981)

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