CELEBRITY FAVORITES
PAGE ONE
LINK TO A RECIPE
Amanda Blake's Fresh Lime Pie _/_ Barbara Billingsley's Caesar Salad _/_ Bea Arthur's Avacado with Jellied Madrilene _/_ Betty White's Chicken Wings Pacifica _/_ Bing Crosby's Turkey and Eggs Sandwich A La Crosby _/_ Dan Aykroyd's Massachusetts Swordfish _/_ Dan Blocker's
Cimarron City Chicken Soup with Corn _/_ Eddie Albert's Guacamole _/_ Elvis Presley's Fried Peanut Butter & Banana Sandwich _/_ Elvis Presley's Pound Cake _/_ Gene Autry's Texas Chili _/_ George Burns' Chicken Vegetable Soup _/_ George Burns' Pineapple Dream Pie _/_ Jack Benny's Chicken Chop Suey _/_ James Arness' Gun 'Smokin' Chili _/_ Jerry Mathers Australian Pumpkin Soup _/_ Karen Grassle's Cheese and Bacon Quiche _/_ Ken Curtis' Cucumber Salad _/_ Lorne Greene's Favorite Salad _/_ Lorne Greene's Salad Dressing _/_ Lucille Ball's Persimmon Cake _/_ Mel Blanc's Yosemite Sam's Cranberry Chicken _/_ Michael Landon's Chicken Bonanza _/_ Milburn Stone's Bean Soup _/_ Melissa Gilbert's Chicken Parmesan _/_ Melissa Sue Anderson's Avacado Pie _/_ Natalie Wood's Beef Stroganoff _/_ Pernell Roberts' Tuna Souffle _/_ Rue McClanahan's Mock Pink Champagne _/_ Tony Dow's Hor Me Dor Shrimp _/_
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Elvis Presley's Pound Cake
3 cups granulated sugar
1/2 pound butter, softened
7 eggs, at room temperature
3 cups cake flour, sifted twice, divided
1 cup whipping cream
2 teaspoons vanilla extract
* Butter and flour a 10-inch tube pan.(anglefood cake pan or bundt)
* Thoroughly cream together sugar and butter.
* Add eggs one at a time, beating well after each addition.
* Mix in half the flour, then the whipping cream , then the other half of the flour.
* Add vanilla extract.
* Pour batter into prepared pan.
* Set in a COLD oven and turn heat to 350 degrees F.
* Bake 60 to 70 minutes, until a sharp knife inserted in cake comes out clean.
* Cool in pan 5 minutes.
* Remove from pan and cool thoroughly.
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Elvis Presley's Fried Peanut Butter & Banana Sandwich
1 small ripe banana
2 slices white bread
3 Tbl. peanut butter
2 Tbl. butter
* In a small bowl, mash the banana with the back of a spoon.
* Toast the bread lightly.
* Spread the peanut butter on one piece of toast and the mashed banana on the other.
* Fry the sandwich in melted butter until each side is golden brown.
* Cut diagonally and serve hot.
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Natalie Wood's Beef Stroganoff
2 lbs. sirloin beef, cut in thin strips
3/4 cup butter
3 med. onions, chopped
1 cup tomato sauce
1/2 cup water
3/4 cup red wine
1 cup sour cream
salt
pepper
flour
* Dredge meat in flour.
* Brown quickly in half of the butter.
* Remove meat from skillet and add remaining butter.
* Add onions and mushrooms.
* Cook 5 minutes.
* Add meat, sprinkle salt and pepper.
* Add tomato juice, sherry and water.
* Bring slowly to boil.
* Cover and simmer until tender, about 1 1/2 hours.
* Just before ready to serve, stir in sour cream.
* Serve on boiled rice.
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Eddie Albert's Guacamole
3 very ripe medium-sized avacados
2 medium-sized tomatoes
1 medium-sized onion
Salsa Jalapena or green, peeled chili peppers, chopped
Wine vinegar or lemon juice to taste
Salt to taste
* Mash avacados with a fork, not too smooth and add the other ingredients.
"If you can't serve at once, cover closely with Saran wrap or foil, as guacamole darkens when exposed to air."
"Do not try to make it too far ahead."
* Add the salsa Jalapena or chilies to taste and make sure you use plenty of salt.
Makes: 3 cups of spread.
"Vary this dish by adding pomegranite seeds or fresh cilantro (coriander or Chinese parsley), chopped peanuts or bits of crisp bacon or chicharones."
Eddie Albert
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"GUN SMOKE"
James Arness'
Gun 'Smokin' Chili
4 to 5 pounds ground beef or venison
4 to 5 onions, chopped
4 to 5 Tbls. chili powder (1 per pound of meat
1 4-ounce can green chili peppers, chopped
1 15-ounce can tomatoes, chopped
1 to 2 Tbls. cumin
1 to 2 Tbls. ground coriander
1 to 2 Tbls. red pepper
2 fresh jalapeno peppers, chopped
2 15-ounce cans chili beans
1/4 cup Pace hot picante sauce
3 cups water
2 tablespoons lime juice
1/2 can beer (optional)
* Brown the meat in a large Dutch oven.
* Add remaining ingredients.
* Cook, covered, for 4 hours (if less hot chili is desired, omit the jalapenos).
* Add more water if needed while cooking.
Makes: 8 servings.
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Amanda Blake's Fresh Lime Pie
3 Tbls. flour
1 cup sugar
1/4 tesp. salt
1 Tbl. butter
1 cup boiling water
1/4 cup fresh lime juice
Grated rind of two limes
2 egg yolks (reserve whites for meringue)
4 Tbls. sugar
* Mix together sugar, flour and salt; add boiling water and stir constantly.
* Add beaten egg yolks and cook until it thickens (not too long); then add lime juice, rind and butter.
* Cool and fill pre-baked pie shell.
* Add 4 tablespoons sugar to beaten egg whites and spread over filling.
* Bake meringue at 275 degrees until golden brown.
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Milburn Stone's Bean Soup
1 lb navy beans, washed
1 large smoked ham hock
3 potatoes, boild and mashed
2 large onions
1 cup diced celery
2 garlic cloves, minced
4 quarts water
salt, pepper and Accent to taste
* Cover beans with water and let soak overnight.
* Next morning, drain water and recover with 5 quarts fresh water.
* Bring to boil.
* Lower heat and simmer beans until done.
* Add the rest of the stuff except salt and pepper.
* Let beans simmer for another hour or two.
* Remove hock bone and skin; chop meat and return to soup.
* Season to taste.
"This makes a mighty big potfull. It was my mother's recipe and she made it for us often back in Kansas. It was my favorite then and still is."
Milburn Stone
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Ken Curtis' Cucumber Salad
Dissolve 1 small package lime Jello in 1 cup boiling water.
Add:
1 cup Miracle Whip
1 cup cottage cheese
1 medium cucumber, diced
1 small onion, chopped
1 small can crushed pineapple, drained
1 Tbl. lemon juice
1 1/2 cups chopped nuts, optional
* Mix well and pour into mold and chill.
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"THE GOLDEN GIRLS"
Bea Arthur's Avacado with Jellied Madrilene
3 or 4 unpeeled avocados, halved
1 (12 1/2 oz) can consomme madrilene
2 Tbl. sherry
1 Tbl. lemon juice
1 cup sour cream
1 Tbl. chopped chives, dill or parsley
* Blend madrilene, sherry and lemon juice; chill until set.
* Stir with fork; spoon into half-shells of avacado.
* Combine sour cream with chives for garnish.
Serves: 6 to 8
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Betty White's Chicken Wings Pacifica
3 pounds chicken wings
1 stick butter or margarine
1 cup soy sauce
1 cup brown sugar
3/4 cup water
1/2 tesp. dry mustard
* Arrange wings in shallow baking pan.
* Heat butter (or margarine), soy sauce, sugar, water and mustard until butter and sugar melt
* Cool.
* Pour over wings and marinate at least two hours, turning once or twice.
* Bake in same pan in 375 degree oven for 1 1/4 to 1 1/2 hours, turning once occasionally.
* Drain on paper towels.
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Rue McClanahan's Mock Pink Champagne
1/2 tesp. sugar
1-1/2 oz. water
1/2 oz. orange juice
2 oz. cranberry juice
1 oz. pineapple juice
4 oz. 7-Up
* Pour all ingredients over ice in cocktail shaker.
* Shake well.
* Strain into a chilled champagne glass.
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Gene Autry's Texas Chili
1 1/2 lbs. lean ground round
1 garlic clove, chopped
1 medium onion, chopped
1 medium green bell pepper, finely chopped
1 package chili sauce or 1 bottle Red Devil chile sauce
1 16 oz. can kidney beans
1 8 oz. can tomatoes, finely chopped
1 cup grated Jack cheese
chopped onions, optional
* Brown the first four ingredients in a large pan until tender.
* Add all remaining ingredients except cheese.
* Cook on a high simmer for 1 hour.
* Add cheese to thicken, just before serving
Makes: 6 servings.
"I like this best topped with chopped fresh onions."
Gene Autry
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Dan Akroyd's Massachusetts Swordfish
mayonnaise
A1 sauce
Lea & Perrins worcestershire sauce
lemon juice
swordfish steaks, slightly less than 1 inch thick
* Freely mix mayonnaise, mustard, A.1. Sauce, Lea & Perrins worcestershire sauce, lemon juice in a large bowl.
* Drop in swordfish steaks.
* Let steaks stand in this marinade overnight.
* Next day grill over hot fire.
* Keep turning until browned or blackened.
"These steaks will not taste like fish at all which makes me a fish eater even more."
Dan Aykroyd
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Lucille Ball's Persimmon Cake
2 cups sugar and 3 Tbl. butter creamed together
2 cups persimmon pulp
2 cups chopped walnut meats
1 cup dates, cut fine
1 cup seedless raisins
Rind of 1 orange, grated
1 cup milk
4 cups cake flour, sifted
2 tesp. cinnamon
1/2 tesp. allspice
1/2 tesp. cloves
1/2 tesp. nutmeg
4 tesp. soda
3 tesp. baking powder
2 tesp. vanilla extract
* Mix all together and bake in 2 large loaf tins or 4 small ones at 300 degrees for 1 1/2 hours.
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Jack Benny's Chicken Chop Suey
1 bunch Chinese cabbage
1 can (10 oz) bean sprouts
6 scallions
3 large celery stalks
3 Tbls. vegetable oil
1 1/2 cups cooked chicken (or turkey, veal, beef or ham cut in strips)
1 tesp. salt
Few gratings freshly ground black pepper
1 cup green peas, fresh or frozen, or 1/2 package frozen Chinese peapods
2 1/2 Tbls. soy sauce
1 Tbl. corn starch
1 Tbl. sugar
1/2 cup clear chicken broth
Cooked rice or Chinese noodles
* Chop cabbage coarsely.
* Drain bean sprouts and rinse well under running water; dry with paper towel.
* Chop scallions coarsely.
* Cut celery in 1/4 inch slices diagonally.
* Saute' scallions and celery in vegetable oil in a Chinese wok or heavy skillet about 2 minutes.
* Add chicken (or other meat), salt and pepper.
* Stir-fry over medium heat, adding chopped vegetables and peas, one at a time. Set aside.
* In a small bowl, mix soy sauce with corn starch, sugar and 2 Tbls. chicken broth. Blend well.
* Pour into a saucepan and slowly add remaining chicken broth.
* Bring to a quick boil. Cook a few minutes, stirring constantly.
* Serve at once over hot cooked rice or Chinese noodles.
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"LEAVE IT TO BEAVER"
Barbara Billingsley's Caesar Salad
1/4 pound butter
3 Tbls. A.1. Sauce
2 cups bread cubes
1 clove garlic
2 heads chilled romaine lettuce
1/2 tesp. salt
1/4 tesp. freshly ground black pepper
1/4 tesp. dry mustard
1/2 cup grated Parmesan cheese
1/3 cup olive oil
1/4 cup lemmon juice
2 eggs, cooked 1 minute
4 slices crisp bacon, crumbled
1 cucumber, peeled and sliced thin
* Melt the butter in a skillet; stir in the A.1. Sauce, then add the bread cubes.
* Cook over medium heat until browned, shaking the pan frequently.
* Set aside to cool.
* Rub a salad bowl with the garlic.
* Tear, do not cut, the lettuce into bite-sized pieces.
* Sprinkle with salt, pepper, mustard, and cheese; toss.
* Add the oil and lemon juice; toss.
* Break the eggs over the salad and toss until no trace of the eggs is seen.
* Immediately before serving, toss in the croutons and bacon, then the cucumber.
Serves: 6-8.
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Jerry Mathers Australian Pumpkin Soup
2 ounces butter
4 1/2 cups peeled, chopped butternut squash
1 ounce butter
1 cup milk
cracked pepper
1/2 cup chopped onion
3 cups water
2 Tbls. flour
Bouquet Garni
1 shake terragon
* Melt the 2 ounces of butter in a heavy skillet.
* Add the squash and onion.
* Cover and stir occasionally.
* After 5 minutes, add water and cook the squash until tender, about 10 minutes.
* Pour mixture into blender and puree with the 1 cup milk.
* In another saucepan, melt the 1 ounce butter and add flour to make a roux.
* Put pureed mixture and roux into same large skillet or saucepan and stir.
* Add spices and season to taste.
* Simmer about 20 minutes and serve in clear glass bowls topped with fresh parsely and cracked pepper.
Serves: 6.
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Tony Dow's Hor Me Dor Shrimp
6 bamboo shoots sliced
6 Chinese mushrooms
6 Peking scallions
1/2 pound Shrimp (peeled)
Special Sauce:
1 Tbl. Soy sauce
1/2 tesp. Sugar
1 tesp. Cooking wine
1/4 tesp. Oyster sauce
1 tesp. Chili oil
1/4 tesp. White pepper
1/4 tesp. Chopped garlic
1 tesp. Fresh chopped ginger
* Mix special sauce ingredients into a bowl.
* Now put bamboo shoots, Chinese mushrooms and Peking scallions into a wok and add special sauce and saute stirring constantly.
* Add shrimps into mixture and stir rapidly and serve.
Serves: 2.
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"BONANZA"
Lorne Greene's Favorite Salad
1 bunch of romaine
1 bunch of watercress
"The greens should be washed and well dried and torn into bite size pieces."
2 chopped hard cooked eggs
1 cup of Julienne beets
1/2 cup of chopped green onions
* Toss the above with plenty of olive oil and vinegar dressing.
"You may add a ripe avacado cut into bite size pieces, but do not add until after the salad is pretty well tossed so that the avacado does not get too broken up.
For french dressing we found that by using a mild white vinegar, we can reduce the proportions of olive oil to vinegar from the usual three to one to equal parts of each. This turns out a fine dressing and cuts down on the calories. we live olive oil, but you may substitute another salad oil for part of it."
Lorne Green
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Lorne Greene's Salad Dressing
1/2 cup (scant) white vinegar
1/2 cup (generous) olive oil or part olive oil and part other salad oil
1/2 tesp. salt
1/4 tesp. pepper
1/2 tesp. dry mustard
1/2 tesp. season salt
1/2 tesp. monosodium glutamate
* Shake well in a tightly capped jar.
* Remove the garlic and taste the dressing for correct seasoning.
* Keep in the refrigerator.
"If you like garlic you may mash a clove into the dressing or stab a small clove several times with a toothpick and then spear the clove on the toothpick so you can remove it easily from the dressing later.
I like to add about one half teaspoon of dry terragon - rubbing this between the palms of your hands as you add it.
To this salad you may add a can of king crab or shrimp or other seafood or bits of ham, cheese, tongue or any other variation on a chef salad. On a warm summer night this makes a just right meal with rolls and fruit."
Lorne Greene
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Michael Landon's Chicken Bonanza
1/2 lb medium noodles
10 oz. can mushroom soup
2/3 cup milk
1/2 tesp. salt
1/2 tesp. poultry seasoning
1/2 lb. cream cheese
1 cup cottage cheese
1/3 cup chopped onion
1/3 cup chopped green pepper
1/4 cup chopped parsley
3 cups diced cooked chicken
1 1/2 cups buttered bread crumbs
* Cook noodles until slightly tender (about 10 minutes).
* Drain.
* In a saucepan, combine soup, milk, salt and poultry seasoning.
* In a bowl, beat cheeses together and stir in onion, green pepper and parsley.
* Place half the noodles in a 12 cup casserole, spread with half the cheese mixture, half the chicken, then half the soup mixture.
* Repeat the layers.
* Top with the bread crumbs.
* Bake at 375 degrees for 30 minutes.
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Dan Blocker's
Cimarron City Chicken Soup with Corn
4 cups frozen or canned corn
2 garlic cloves, chopped
1/2 stick butter
2 cups chicken broth
1 cup milk
1/2 tesp. oregano
Salt and pepper to taste
2 Tbls. chopped green chilies
1 whole chicken breast, cooked and diced
1 cup cubed Monterey Jack cheese
1 cup diced fresh tomato
2 Tbls. choped fresh parsley
2 Tbls. chopped fresh cilantro
Corn tortillas, fried crisp and dried
*
Saute' corn and garlic in butter until tender.
* Puree' in blender or food processor.
* In a 3-quart pan, combine corn mixture, broth, milk, spices, chilies, and chicken.
* Heat until completely warmed (may be held or frozen at this point).
* To serve, heat, but do not boil, soup.
* Place cheese and tomato in bottom of each bowl.
* Add soup and stir gently.
* Top with parsley, cilantro, and crisp tortilla squares (if tortilla squares are not crisp, warm in oven a few minutes).
Serves: 4.
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Pernell Roberts' Tuna Souffle
1/4 cup butter
1/4 cup flour
1/2 tesp. salt
1/2 tesp. Tabasco sauce
1 cup milk
1/2 onion, minced or 1/4 cup minced shallots
1/2 cup finely grated Swiss cheese
5 egg yolks
1 can tuna, drained (7 oz. size) packed in water or vegetable oil
1/2 cup minced parsley
1/2 cup sliced and sauteed mushrooms
6 egg whites
* In a 3-quart saucepan over low heat, melt the butter.
* Stir in flour, salt and tabasco.
* Remove from heat.
* Gradually stir in the milk, keeping the mixture smooth.
* Return to moderate heat and stirring constantly, cook until the sauce thickens and comes to a boil.
* Remove from heat.
* Add onion and cheese, whisk beat in the egg yolks 1 at a time.
* Stir in turn, parsley and mushrooms.
* Cool for 10 minutes.
* Beat the egg whites until they hold stiff, straight peaks when beater is withdrawn slowly.
* Fold in the tuna mixture.
* Turn carefully into an ungreased 2-quart souffle or casserole dish.
* Bake at 350 degrees until the top is rounded and brown and toothpick comes out clean, about 45 to 55 minutes.
Serves: 4 to 6.
"A souffle needs to be handled gently from the oven. A round casserole dish works best. An addition of 1 cup minced and sauteed spinach (or taro leaves, perhaps?) can be added into the tuna mixture. The souffle gets a little green but looks wonderful on a white plate."
Pernell Roberts
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"LITTLE HOUSE ON THE PRAIRIE"
Karen Grassle's Cheese and Bacon Quiche
Prebaked 9-inch quiche pastry shell
6-8 slices streaky bacon
1 cup shredded Gruyere cheese
4 eggs
1/2 tesp. salt
Dash of Tabasco
1/4 tesp. nutmeg
1 cup light cream
1/2 tesp. freshly ground pepper
* Fry the bacon until it is cooked through but not crisp.
* Place the slices in the shell, add the cheese and the nutmeg.
* Beat the eggs lightly and blend in the cream.
* Season with salt, pepper and Tobasco and pour over the bacon and cheese.
* Bake in a 350 degree oven for about 30 minutes and serve hot.
Serves: 4 to 6.
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Melissa Gilbert's Chicken Parmesan
2 chicken breasts, boned and skinned
1/4 cup seasoned bread crumbs
1 cup marinara sauce
1/2 cup Mozzarella cheese, finely grated
1/2 cup milk
2 eggs
1/4 cup Parmesan cheese
* Cut chicken in half and slice horizontally so they are paper thin.
* In a bowl, beat eggs and milk together and dip the chicken pieces and let excess drip off.
* Coat both sides with bread crumbs and refrigerate one hour.
* Repeat dipping in egg and crumbs and refrigerate again one hour.
* Fry chicken until golden brown and drain on paper towel.
* Line a rectangular casserole dish with 2 tablespoons Marinara sauce, layer of chicken, layer of sauce, sprinkle with Mozzarella cheese, little more sauce and sprinkle with Parmesan cheese.
* Bake in a 350 degree oven until sauce and cheese are bubbly for approximately 30 minutes.
Serves: 2.
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Melissa Sue Anderson's
Avacado Pie
1 large, ripe avacado
12 ounce package cream cheese
dash Tabasco sauce
3/4 cup sugar or 1/4 cup honey
1 Tbl. lemon juice
1 (9 inch) graham cracker crust
* Beat all ingredients together and place in the graham cracker crust.
* Chill and serve immediately as avacado turns brown.
Serves: 8.
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Bing Crosby's
Turkey and Eggs Sandwich A La Crosby
2 slices turkey
butter or margarine
toast
1 Tbl. diced onions
1/2 cup cream
2 eggs
* Place the slices of turkey in a buttered baking dish or casserole.
* Break eggs over the meat.
* Add chopped onions and top with cream.
* Bake in slow oven for 15 to 20 minutes.
* Then serve on toast.
"I usually eat a tossed green or fresh fruit salad with this hot sandwich."
Bing Crosby
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George Burns'
Chicken Vegetable Soup
2 lbs chicken parts: breasts, thighs or drumsticks
5 cups water
1 tablespoon salt
4 celery stalks with leaves
1 small onion, peeled and sliced
3 whole cloves or 1 small carrot, peeled and sliced
4 whole peppercorns
1 tablespoon fresh parsley, minced
1/3 cup rice
1/4 lb. mushrooms, sliced
1 cup cooked green peas or broccoli spears or raw spinach leaves (cleaned, drained, and torn into bite-sized pieces)
* Place chicken pieces in deep pot with water, salt, celery, onion, cloves, peppercorns and parsley.
* Cover, simmer 1 hour or until chicken is tender.
* Remove chicken.
* Strain broth, discarding vegetables.
* Cool chicken slightly and remove meat from bones.
* Cut into strips.
* Bring stock to boil.
* Add rice, chicken strips, and mushrooms; cook 10 minutes.
* Add peas.
* Cook until vegetables are heated through.
* Taste to adjust seasoning.
Serves: six.
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George Burns' Pineapple Dream Pie
3/4 cup flaked coconut
1 tbsp. margarine, melted
1 envelope (3 oz.) low-calorie vanilla pudding mix
1 can (20 oz.) crushed pineapple
1 envelope unflavored gelatin
2 tbsp. lemon juice
1/2 cup whipped dessert topping
* In a small bowl combine coconut and margarine; press on bottom and sides of 9-inch pie plate.
* Bake coconut pie shell at 350 degrees for 15 minutes or until golden; cool.
* Prepare pudding mix according to package directions.
* Cover surface of pudding with waxed paper; cool to room temperature.
* Drain pineapple; reserve juice and add water to juice to equal 3/4 cup.
* Soften gelatin in pineapple juice mixture.
* Stir over low heat until gelatin is dissolved; stir in lemon juice.
* Chill gelatin mixture until partially set (consistency of unbeaten egg whites.)
* Whip partially set gelatin until fluffy; fold in cooled pudding and 1 1/4 cups crushed pineapple. (Reserve remainder for another use.)
* Pour pineapple mixture into cooled pie shell.
* Garnish with dollops of whipped dessert topping.
Makes: 8 servings.
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Mel Blanc's
Yosemite Sam's Cranberry Chicken
1 16 oz. can whole cranberries
1 1 to 1 1/2 oz. envelope onion soup mix
1/2 cup creamy French dressing
2 3 lb. frying chickens, cut up
* Preheat the oven to 350 degrees.
* Mix cranberries, soup mix, and French dressing together.
* Dip the chicken into mixture and place on foil-lined cookie sheet.
* Bake for about 1 hour or until done.
Makes: 4 to 5 servings.
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