In the past, we’ve taken a look at the signature recipes of both your favorite authors and your favorite singers and swingers, all featuring a delicious cornucopia of tasty indulgences, be it “Hot Dogs on the Rocks” or “Instant Coffee Ice Cream.” But when it comes to the dishes that expose the wonderfully gluttonous side of your favorite Hollywood stars, it’s fascinating to learn just what they loved to whip up in the kitchen.
And with a season of parties just around the corner, what better time to take a cue from beloved stars like Elizabeth Taylor and Angela Lansbury to Peter Falk and Frank Sinatra, to discover a plethora of new recipes that tickle your fancy. So peruse our list, and stay tuned for the next installment.
ANGELA LANSBURY’S POWER LOAF
2 cups boiling water
1 1/2 cups cracked wheat
3 tablespoons shortening
2 tablespoons honey
1 tablespoon salt
2 packets active dry yeast
2/3 cup warm water
4 cups stone-ground wheat flour
1 cup bran flakes
3/4 cup quick cooking oats
1/2 cup wheat germ
In large bowl, pour boiling water over cracked wheat and stir. Stir in shortening, honey and salt; let cool to lukewarm.
Sprinkle yeast into warm water; let stand until frothy; add to wheat mixture. Gradually stir in 3 cups (750 mL) flour. Stir in bran flakes, oats and wheat germ. Mix very well and cover bowl with damp cloth. Let rise, about 1 hour, until doubled in bulk.
Punch dough down. On floured surface, knead dough until smooth and elastic, blending in as much of remaining flour as needed if dough is sticky. Divide dough in half and place in 2 greased loaf pans. Cover and let rise in warm place until doubled.
Bake in 350 degree F (180 degrees C) oven for 45 minutes or until loaves are well browned and sound hollow when tapped.
Makes 2 loaves.
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ELIZABETH TAYLOR’S CHICKEN WITH AVOCADO
1 dark-skinned California avocado (Haas), peeled and cubed
Chicken:
1 tablespoon lemon juice
2 (2 1/2 pound) chickens, cut into serving pieces
Salt and freshly ground pepper
1/4 cup butter
Sauce:
3 finely chopped shallots
3 tablespoons cognac
1/3 cup dry white wine
1 cup whipping cream
2 cups sliced fresh mushrooms
3 tablespoons butter
1 cup chicken stock
Chopped fresh parsley, for garnish
Sprinkle avocado with lemon juice. Cover and refrigerate.
Season chicken with salt and pepper.
In a large heavy skillet, over low heat, heat 3 to 4 tablespoons butter and sauté chicken until juices run yellow when it is pricked with a fork, about 35 to 40 minutes. Use two skillets if necessary, adding more butter as needed. Transfer cooked chicken to a serving dish. Cover loosely with aluminum foil. Keep warm in a 300 degree F oven for 15 minutes, while preparing sauce.
Sauce: Add shallots to skillet. Cook over medium heat, stirring and scraping sides and bottom of pan with wooden spoon. Add cognac and wine and bring to a boil. Boil until mixture has almost evaporated. Add cream and boil 5 minutes longer.
In a saucepan over high heat, sauté mushrooms in butter.
Add chicken stock to cream mixture. Cook over medium heat, stirring constantly, until thick. Add the mushrooms, remaining cognac and avocado cubes. Stir until well blended. Pour over chicken. Sprinkle with parsley. Enjoy!
Serves 6 to 8.
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HENRY FONDA’S SWEDISH MEATBALLS
1/2 cup bread crumbs
1/2 cup milk or cream
1/2 cup yellow onion minced
3 tablespoons sweet butter
1 pound lean ground beef
1 pound ground veal
1 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon cinnamon or allspice (optional)
2 eggs, lightly beaten
Soak bread crumbs in milk until milk is absorbed. Mix with a fork to form smooth mixture.
Sauté onion slowly in 1 tablespoon butter until golden; remove onion to mixing bowl. Add beef, veal, salt, pepper, cinnamon, and beaten eggs. Mix well with fingers. Cover; refrigerate several hours.
Form meat into 2-inch balls with fingers.
Heat oven to 350 degrees F.
Heat remaining butter in skillet until it sizzles. Brown meatballs quickly over medium heat on all sides by shaking skillet. Transfer meatballs to ovenproof baking dish. Add a few tablespoons of milk to skillet; deglaze skillet stirring over medium heat; pour over meatballs. Bake about 15 minutes, or until meatballs are heated through.
Serve with mashed potatoes and sauce made from juices in the bottom of the casserole. (Blend with a little heavy cream over direct flame until slightly reduced to the consistency of thin sauce. Taste to correct seasonings.)
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ARETHA FRANKLIN CHRISTMAS HAM
Half Picnic Ham
Cloves
5 cups Brown Sugar
5 tablespoons Yellow Mustard (more or less to taste)
1 cup Ginger Ale
1 cup Pineapple Juice
Shredded Coconut to finish
Small can of Pineapple Rings
Small jar of Maraschino Cherries, drained
Put the ham in a baking dish and cut into the fat on the top of the ham one inch in. Sweat the ham in oven for 20-25 minutes with the cloves inserted in between the scored sections.
Remove ham from the oven to cool.
Mix the brown sugar, yellow mustard, ginger ale and pineapple juice. Pour over the ham and cover with aluminum foil.
Bake ham, until crisp, in the oven at 400 degrees. Baste every 20-25 minutes.
Remove from the oven, sprinkle with coconut and add pineapple slices and maraschino cherries. Serve.
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ELVIS PRESLEY’S FRIED PEANUT BUTER AND BANANA SANDWICH
1 small ripe banana
2 slices white bread
3 tablespoons peanut butter
2 tablespoons 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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BETTE DAVIS’ SPINACH-STUFFED FILETS
1/3 cup chopped yellow onion
2 tablespoon’s of butter
2 pounds of filet of sole (or flounder)
1 pound of fresh chopped spinach (or 1 1/2 packages of frozen chopped spinach)
1 teaspoon salt
1/2 teaspoon white pepper
1 can (11 ounces) cheddar cheese soup
2 tablespoons milk (or beer)
Cook chopped onions in butter until tender but not brown.
Cook spinach quickly in a small amount of water. Drain well, pressing out all the liquid.
Combine spinach and onion mixture. Mix well. Spread each filet with a thin layer of spinach mixture.
Roll up tightly and spear with a skewer. Put into a lohtly buttered, shallow baking dish.
Mix cheese soup with milk until smooth. Spoon evenly over filets. Sprinkle nutmeg over the top.
Bake at 350 degrees for 20 to 25 minutes. Brown under broiler until bubbly and browned.
Serves 6.
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JOAN RIVERS’ ROAST FLAMING DUCK
4 1/2 or 5 pound duckling (fresh or frozen)
1 clove garlic salt / freshly ground pepper
1/3 cup strained orange marmalade
2 tablespoons honey
1 1/2 teaspoons bottled browning sauce (or soy sauce)
2 teaspoons lemon juice
1/3 cup Grand Marnier
Quarter the duckling, using poultry sheers (or a sharp knife. Cut bird lengthwise through breast bone and one side of backbone. Divide halves us above thighs.
Rub quarters on both sides with Grand Marnier, garlic, salt and pepper. Let stand 1/2 hour. Place pieces, skin side down, on rack in a roasting pan.
Spoon over marmalade made by mixing together orange marmalade, honey, browning sauce and lemon juice. Roast 45 minutes at 350 degrees, basting once.
Baste twice with marinade mixed with pan drippings. Roast 1 hour longer, or until done. Run under broiler to crisp skin.
Remove duck to a heated plater. Put pieces together with toothpicks to form whole duck.
Heat Grand Marnier, pour over duck and ignite. Mound steamed rice around duck. Garnish with a flower in its mouth and grapes on the side.
Serves 4.
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PETER FALK’S JUST PLAIN AVOCADOS
2 small ripe avocados
Lemon (or lime) juice
Salt
Freshly ground pepper (or few sprinkles white pepper)
Few tablespoons bottled French dressing (or vinaigrette sauce)
Select fruit carefully; fruit should be beginning to soften, but avoid brushing when handling; kernel may rattle slightly if fruit is ripe, and flesh should be evenly green with no soft, dark spots.
Cut lengthwise in half, remove seed, peel (or leave whole); sprinkle liberally with fresh lemon (or lime) juice, season to taste.
Drizzle pieces with French dressing (or vinaigrette sauce made by combining 4 tablespoons salad oil, 4 teaspoons of vinegar or lemon, 1/2 teaspoon dry mustard, salt and pepper to taste).
Serves 2.
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FRANK SINATRA’S EGGPLANT PARM
Eggplant:
1/4 cup all-purpose flour
1/2 teaspoon salt
1 medium eggplant, peeled and cut crosswise in 12-inch slices
1 egg, beaten
1/4 cup vegetable oil
1/2 cup (1 1/2 ounce) grated Parmesan cheese
6 ounces mozzarella cheese
Tomato Sauce (recipe follows)
Prepare Tomato Sauce and set aside.
Combine flour and salt. Dip eggplant in egg, then in seasoned flour. Sauté eggplant slices in hot oil in large skillet for 3 minutes on each side, adding more oil if necessary.
Drain slices well on paper towel. Place 1/2 of eggplant in single layer in a 10 x 6 x 2-inch baking dish, cutting slices to fit.
Sprinkle with 1/2 of Parmesan cheese, 1/2 sauce and 1/2 mozzarella cheese.
Cut remaining mozzarella into triangles. Repeat layers.
Bake, uncovered, at 400 degrees F for 15 to 20 minutes or until hot.
Serves 6.
Tomato Sauce:
1/2 cup chopped onion
1/4 cup chopped celery
1 small clove garlic, minced
2 tablespoons vegetable oil
1 (14 1/2 ounce) can tomatoes, cut up
1/3 cup tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon parsley flakes
1/2 teaspoon dried oregano, crushed
1 bay leaf
Prepare tomato sauce and set aside.
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KATHERINE HEPBURN’S BROWNIES
2 ounces unsweetened chocolate
1/4 pound unsalted butter
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup coarsely chopped walnuts
Heat the oven to 325 degrees F. Butter an 8-inch square baking pan.
In a heavy saucepan, melt the chocolate with the butter over low heat, stirring until completely melted. Remove from the heat and stir in the sugar.
Add eggs and vanilla extract and “beat it all like mad.” Stir in the flour, salt and walnuts and mix well.
Spoon the batter into the prepared pan and bake for 40 minutes. Take it out; let it cool; cut into squares and go crazy.
Makes 1 dozen.
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ROCK HUDSON’S CHICKEN CASSEROLE
1/4 cup butter, divided
1 1/2 tablespoons flour
1 cup chicken broth
1 cup milk
1/2 teaspoon paprika
Salt, to taste
Fresh ground pepper, to taste
1 cup mushroom caps, sliced
2 1/2 cups cooked diced chicken
1/2 (10 ounce) package frozen petite peas, lightly cooked
1 cup cooked noodles
1 tablespoon sherry wine
1/3 cup bread crumbs
1 teaspoon sweet butter, softened
Melt half the butter in skillet; gradually stir in flour. Cook over low heat, stirring. Gradually stir in chicken broth, milk, paprika, salt and pepper; cook over low heat about 10 minutes until thickened.
Sauté mushrooms lightly in remaining butter in a separate skillet. Add to cream sauce with chicken, drained peas, noodles and sherry.
Place in well-greased casserole dish; top with bread crumbs and dot with butter. Bake for 30 minutes in preheated 350 degree F oven.
Serve at once, alone, or with tossed green or wilted lettuce salad.
Serves 4 to 6.
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