CELEBRITY FAVORITES
PAGE TWO
LINK TO A RECIPE
Annette Funicello's Steak in a Bag _/_ Alex Trebek's Tourtiere Trebek _/_ Angela Lansbury's Walnut Date Bread _/_ Ann Landers' Best-Ever Lemon Pie and Meringue _/_ Barbara Bush's BBQ Chicken _/_ Barbara Bush's Chocolate Chip Cookies _/_ Barbara Bush's Lemon Bars _/_ Barbara Bush's Mushroom Quiche _/_ Bob Hope's Favorite Chicken Hash _/_ Burt Reynolds' Beef Stew _/_ Bush Family Zuni Stew _/_ Carol Burnett's Raspberry Riches _/_ Congressman J.C. Watts Jr.'s Oklahoma Mud _/_ Debbie Reynolds' Eggplant Casserole _/_ Dolly Parton's Corn Pone _/_ Dolly Parton's Cowboy Beans _/_ Dolly Parton's Five Layer Dinner _/_ Dolly Parton's Peanut Butter Pie _/_ Elizabeth Taylor's Chicken with Avocado & Mushrooms _/_ Jean Stapleton's Lobster Quiche _/_ Jimmy Carter's Peanut Brittle _/_ Joan Rivers' Apricot Coconut Cake _/_ Julia Roberts' Fresh Peach Crisp _/_ Loretta Lynn's Crispy Fried Chicken _/_ Loretta Lynn's Dumplings _/_ Loretta Lynn's Gooey Cake _/_
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Annette Funicello's Steak in a Bag
2 pounds top sirloin steak, cut 2 1/2 inches thick
2 tablespoons garlic spread
2 tablespoons vegetable oil
1 teaspoon salt
1 1/2 teaspoons seasoned pepper
1/2 cup Cheddar cheese, shredded
1 cup bread crumbs
* Trim fat from steak.
* Make a paste from garlic spread, vegetable oil, salt and seasoned pepper.
* Spread on both sides of steak.
* Combine cheese and bread crumbs; pat on steak.
* Place steak in brown paper bag (large enough to fit steak comfortably).
* Seal loosely with paper clips.
* Bake in preheated 375 degrees F oven for 30 minutes.
* Increase oven temperature to 425 degrees F and bake steak for 15 minutes longer.
* Unseal bag to serve.
AFTERTHOUGHTS:
For easy handling, place bag on cookie sheet during baking. Annette advises, "You can bake steak early in the day, then bake at 425 degrees F just before serving. The steak is out of this world."
Yields 6 servings.
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Alex Trebek's Tourtiere Trebek
1 pound ground pork
3/4 pound ground veal
1 large onion, chopped
1 tesp. poultry seasoning
1/2 tesp. thyme
1/4 tesp. ground cloves
1/4 cup red wine, beef stock or water
1/2 cup fresh bread crumbs
Salt and pepper
Pastry for double-crust pie (9 inch)
Milk or lightly beaten egg
* In large pan, combine meat, onions, seasonings and wine; cook over low heat for 1 hour.
* Drain fat.
* Stir in bread crumbs, and salt and pepper to taste.
* Let cool for about 45 minutes.
* Roll out pastry and line a 9-inch pie plate.
* Spoon in filling; cover with pastry.
* Cut steam vents in top and seal edges.
* Brush lightly with milk or egg.
* Bake in 350 degrees F. oven for 1 hour or until pastry is golden brown.
Makes: 4 to 6 servings.
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Angela Lansbury's Walnut Date Bread
2 Tbl. unsalted butter
1 tesp. baking soda
1 scant cup boiling water
1 cup chopped pitted dates
2/3 cup walnut pieces
1 cup granulated sugar
1 egg yolk
1 3/4 cups unbleached all-purpose flour
2 tesp. vanilla extract
Strawberry cream cheese, optional
* Preheat oven to 325 degrees F.
* Generously oil a 9 x 5-inch loaf pan and dust with flour.
* Place butter, baking soda, boiling water and dates into a heatproof mixing bowl.
* Let cool.
* Mix in walnuts, sugar, egg yolk, flour and vanilla extract.
* Pour batter into prepared pan.
* Bake for 1 hour.
* Cool for 10 minutes and remove from pan onto rack to cool.
* Slice and serve with strawberry cream cheese and freshly brewed tea.
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Ann Landers' Best-Ever Lemon Pie and Meringue
"I got it from a taxi driver in New York at least 20 years ago...Almost everyone knows that you can buy pie shells that are nearly as good as any that are made in your very own kitchen. Here's the recipe again."
Ann Landers
1 baked 9-inch pie shell
1 1/4 cups granulated sugar
6 Tbl. cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks
1 1/2 tesp. lemon extract
2 tesp. vinegar
3 Tbl. butter
* Mix sugar and cornstarch together in the top of a double boiler.
* Add the two cups of water.
* Combine egg yolks with lemon juice and beat until well mixed.
* Add to the rest of the sugar mixture.
* Cook over boiling water until thick -- about 25 minutes.
* This does away with the starchy taste.
* Now add the lemon extract, butter and vinegar, and stir thoroughly.
* Pour mixture into deep 9-inch pie shell, and let cool.
* Cover with meringue, and brown in oven.
Never-Fail Meringue:
1 Tbl. cornstarch
2 Tbl. cold water
1/2 cup boiling water
3 egg whites
6 Tbl. granulated sugar
1 tesp. vanilla extract
Pinch of salt
* Blend cornstarch and cold water in a saucepan.
* Add boiling water, and cook, stirring until clear and thickened.
* Let stand until COMPLETELY cold.
* With electric beater at high speed, beat egg whites until foamy.
* Gradually add sugar, and beat until stiff but not dry.
* Turn mixer to low speed; add salt and vanilla.
* Gradually beat in cold cornstarch mixture.
* Turn mixer again to high, and beat well.
* Spread meringue over cooled pie filling.
* Bake at 350 degrees F. for 10 minutes or until top is lightly browned.
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Barbara Bush's BBQ Chicken
1 (2 1/ 2 to 3 pound) broiler-fryer chicken, quartered
3 Tbl. lemon juice
1 Tbl. vegetable oil
1 tesp. salt
1/2 tesp. ground black pepper
1 clove garlic, minced
2 1/2 cups water
1 cup coarsely chopped onion
1/2 to 3/4 cup granulated sugar
1/2 cup butter or margarine
1/3 cup yellow mustard
1/4 cup cider vinegar
1/2 tesp. ground black pepper
2 1/2 cups catsup
6 to 8 Tbl. lemon juice
1/2 tesp. ground red pepper
* Place chicken in a plastic zip-top bag.
* Set in a shallow dish.
* For marinade, stir together 3 tablespoons lemon juice, vegetable oil, salt, 1/2 teaspoon black pepper, and garlic.
* Pour over chicken.
* Close bag.
* Marinate in the refrigerator for up to 24 hours, turning often.
* In a saucepan, combine water, onion, sugar, butter, mustard, vinegar and 1 /2 teaspoon pepper.
* Bring to boiling, reduce heat.
* Simmer, uncovered, for 20 minutes.
* Stir in catsup, Worcestershire, 6 to 8 tablespoons lemon juice, and red pepper.
* Return to boiling; reduce heat.
* Simmer, uncovered for 50 to 60 minutes or until reduced to about 4 cups.
* Meanwhile, drain chicken, discarding marinade.
* In a grill with a cover, arrange preheated coals around a drip pan.
* Test for medium heat above the pan.
* Place chicken, bone side down, on grill rack over drip pan.
* Cover and grill for 50 to 60 minutes or until chicken is done.
* Brushing often with barbecue sauce the last 10 minutes of grilling.
* To serve, pass around additional barbecue sauce with chicken.
Makes: 4 servings.
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Barbara Bush's Chocolate Chip Cookies
1 cup plus 2 Tbl. flour, sifted
1/2 tesp. baking soda
1/2 tesp. salt
1/2 cup butter, softened
1/3 cup brown sugar, firmly packed
1/3 cup granulated sugar
1 egg
1 1/2 tesp. very hot water
1/2 tesp. vanilla extract
1 cup semisweet chocolate chips
* Preheat oven to 375 degrees F.
* Grease baking sheets with vegetable oil.
* Sift flour, baking soda and salt on wax paper.
* Beat butter, sugar and egg in large bowl until fluffy, about 3 minutes.
* Beat in hot water and vanilla extract.
* Gradually beat in flour mixture until blended and smooth.
* Drop dough by well rounded teaspoonsful on prepared baking sheets.
* Bake until golden, about 10 minutes.
* Cool on sheets on wire rack to cool completely.
Makes about 3 dozen cookies.
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Barbara Bush's Lemon Bars
Crust:
1 cup margarine
2 cups confectioners' sugar
2 cups all-purpose flour
Filling:
4 tesp. lemon juice
Grated rinds of 2 lemons
4 eggs, well beaten
2 cups granulated sugar
1 tesp. baking powder
4 Tbl. flour
1 cup shredded coconut
* Mix margarine, confectioners' sugar and flour.
* Spread in 15 x 10-inch jellyroll pan.
* Bake at 350 degrees F. for 15 minutes until pale tan.
* Cool.
* Mix remaining ingredients.
* Pour over crust.
* Bake for 25 minutes at 350 degrees F.
* Cut into bars.
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Barbara Bush's Mushroom Quiche
1 unbaked 9-inch pie crust
3 Tbl. unsalted butter
1 1/4 pounds mushrooms, sliced
3 green onions, minced
1 garlic clove, minced
3 shallots, minced
1 3/4 tesp. oregano
1 3/4 tesp. basil
1 1/4 tesp. salt
3/4 tesp. marjoram
1/4 tesp. black pepper
1/4 tesp. thyme
1/2 tesp. dry mustard
4 eggs
3/4 cup skim or whole milk, or half-and-half
* Pre-bake the pie shell until golden brown and then glaze with an egg white and/or mustard before filling.
* Then put pie on top of cookie sheet or baking sheet on lower 1/3 part of oven. "This will keep crust from getting soggy."
* Position rack in lower 1/3 of oven and preheat to 375 degrees F.
* Melt butter in large skillet over medium-high heat.
* Saut� the mushrooms, onions, garlic, and shallots together.
* Stir in seasonings and cook 2 minutes until liquid is evaporated.
* Let cool 5 minutes.
* In a medium bowl combine eggs with milk or cream and beat well.
* Stir in mushroom mixture and pour into pie crust.
* Bake until filling is puffed, set and starting to brown � about 35 to 45 minutes.
Yield: 6 servings
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Bob Hope's Favorite Chicken Hash
2 chicken breasts, broiled
2 slices bacon, crisply fried and crumbled
1/2 small onion, chopped
Salt and pepper to taste
1/2 tesp. lemon juice
2 Tbl. butter
1 tesp. dry sherry
2 Tbl.
* Cut chicken into thin strips.
* Combine chicken, bacon, onion, salt, pepper, lemon juice and butter in skillet.
* Cook until onion is tender.
* Stir in sherry and sour cream.
* Cook just until heated.
* Serve immediately.
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Burt Reynolds' Beef Stew
3 slices bacon, cut into small pieces
4 Tbl. flour
1 tesp. salt
1/4 tesp. pepper
2 pounds boneless beef round, cut into 1-inch cubes
1 large onion, chopped
1 clove garlic, minced
1 (8 oz.) can tomato sauce
1 (8 oz.) can beef broth
1 cup dry red wine
1 bay leaf
Pinch of thyme
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
3 potatoes, cut into bite-size pieces
6 to 8 fresh mushrooms, sliced
* Cook bacon until crisp in a Dutch oven; reserve bacon fat, and drain bacon on paper toweling.
* Combine flour, salt and pepper in a plastic bag; shake beef in flour mixture to coat completely.
* Brown beef in bacon fat, turning often. (Add a little more vegetable oil if needed.)
* Add onion and garlic; cook 3 minutes.
* Add tomato sauce, broth, wine, bay leaf, and thyme.
* Cover; lower heat, simmer 1 1/2 hours.
* Add carrots, celery, potatoes, and mushrooms.
* Uncover and cook until meat and vegetables are tender.
* Sprinkle with reserved bacon.
Serves: 4.
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Bush Family Zuni Stew
1 1/2 cups pinto beans (soaked overnight and drained)
1 bay leaf
1 tesp. dried oregano
1 tesp. salt
2 Tbl. corn or vegetable oil
2 yellow onions, chopped into 1/4-inch pieces
2 garlic cloves, finely chopped
2 Tbl. red chile powder (or more if you'd like)
1 tesp. ground cumin
1/2 tesp. ground coriander
1 pound fresh tomatoes, peeled, deseeded and chopped
2 dried ancho chile peppers, deveined, seeded and cut into narrow strips
1 pound yellow or zucchini squash, cut into 1-inch pieces
4 ears corn (cut the kernels off)
8 oz. fresh green beans. cut into about 1-inch pieces
4 oz. Monterey jack or Muenster cheese, grated
1/2 bunch cilantro, roughly chopped - reserve a few whole leaves for garnish
* Place beans, bay leaf and oregano in a saucepan; cover with plenty of water and cook over medium heat for 1 1/2 to 2 hours.
* Remove from heat when beans are soft, but not mushy.
* Add salt.
* Drain beans, but save the broth.
* Heat oil in a large skillet; saut� onions over high heat for 1 to 2 minutes.
* Lower the heat, then add garlic, spices, and stir.
* Add a little bean broth so the chile powder doesn't scorch.
* Cook until onions begin to soften, about 4 minutes.
* Add tomatoes and cook for another 5 minutes.
* Stir in chiles and remaining vegetables, along with the cooked beans and enough of the broth to make a moist, thick stew.
* Cook at a high simmer until vegetables are done, about 20 minutes.
* Stir in cheese and chopped cilantro, and garnish with whole leaves of cilantro.
* Serve with cornbread or tortillas.
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Carol Burnett's Raspberry Riches
1 cup flour, sifted
3/4 cup granulated sugar
1/2 tesp. baking powder
1/4 tesp. baking soda
1/4 tesp. salt
1 egg
1/3 cup buttermilk
1/2 tesp. vanilla extract
1/3 cup unsalted butter
1 1/4 cups fresh red raspberries
* Melt and cool unsalted butter.
* Preheat oven to 375 degrees F.
* Butter an 8- or 9-inch round or square baking pan.
* Sift together flour, sugar, baking powder, baking soda and salt into a mixing bowl.
* In another bowl, beat together egg, buttermilk and vanilla extract until smooth.
* Stir in butter.
* Add dry ingredients.
* Beat with a wooden spoon until nearly smooth.
* Spread batter evenly in prepared pan.
* Sprinkle with raspberries.
* Top with Sugar Crumb Topping.
* Bake in preheated oven until nicely browned, about 40 to 45 minutes.
* Let cool on rack until warm.
* Serve warm.
Sugar Crumb Topping:
1/2 cup brown sugar, packed
1 Tbl. unsalted butter, cut into small pieces
1 1/2 tesp. semisweet chocolate, grated
2 Tbl. flour
* With metal blade in place, add all ingredients to food processor.
* Process to a fine consistency.
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Congressman J.C. Watts Jr.'s
Oklahoma Mud
2 cups granulated sugar
1 cup (2 sticks) margarine, melted
4 eggs
1 tesp. vanilla extract
1 1/2 cups flour
1 1/2 cups coconut
1 1/2 cups chopped nuts - (pecans are great!)
3 Tbl. cocoa
1 jar Marshmallow Cr�me
1 box powdered sugar
1/2 cup (1 stick) margarine, melted
1/2 cup cocoa
1/2 cup evaporated milk
1 Tbl. vanilla extract
* Cream together (first 4 ingredients) the sugar, 2 sticks margarine, eggs and 1 teaspoon vanilla extract.
* Mix together flour, coconut, chopped nuts, and 3 tablespoons cocoa then fold into the creamed mixture.
* Spread into a greased and floured 9 x 13-inch pan and bake at 350 degrees F for 45 minutes or until done.
* After removing from oven, immediately spread one jar of Marshmallow Cr�me over the top.
* While it cools, make icing.
* Mix powdered sugar, 1 stick margarine, cocoa, evaporated milk and 1 tablespoon vanilla extract well and spread it over the cooled cake.
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Debbie Reynolds' Eggplant Casserole
1 (1 1/4 pound) eggplant
Salt
4 ounces Swiss cheese, shredded
1 cup grated Parmesan cheese
3 medium tomatoes, sliced
Pepper
1/4 cup butter
1 cup (8 oz.) tomato sauce
1 cup seasoned bread crumbs
* Peel eggplant and slice in 1/4-inch thick rounds.
* Place in a bowl with about 2 tablespoons salt and enough water to cover.
* Let stand 20 minutes, then drain.
* Meanwhile, preheat oven to 350 degrees F.
* Grease bottom and sides of a 13 x 9-inch baking dish.
* Mix cheeses in a bowl.
* Remove and reserve 1/3 the cheese mixture.
* Layer 1/3 the eggplant and 1/2 the tomato slices in prepared baking dish.
* Sprinkle with salt and pepper.
* Top with 1/2 the remaining cheese mixture.
* Repeat layers once.
* Top with remaining eggplant and dot with butter.
* Pour tomato sauce over top, sprinkle with bread crumbs, then the reserved cheese mixture.
* Cover with foil.
* Bake for 1 hour.
* Uncover and bake 15 minutes longer or until eggplant is tender.
Serves: 8.
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Dolly Parton's Corn Pone
2 cups cornmeal
1 tesp. salt
2 tesp. all-purpose flour
2 tesp. bacon grease
About 1 cup milk (enough to make stiff batter)
* Mix all ingredients together.
* Form pones by hand and put on greased baking sheet.
* Bake 12 to 15 minutes at 425 degrees F.
Makes about 1 1/2 dozen, depending on size.
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Dolly Parton's Cowboy Beans
1 pound ground beef
2 medium onions, chopped fine
1 small bell pepper, chopped fine
2 (16 oz.) cans pork and beans
2 cups catsup
1 tesp. vinegar
1/4 cup brown sugar, firmly packed
2 tesp. prepared mustard
1 tesp. salt
1 tesp. pepper
* Preheat oven to 350 degrees F.
* Brown ground beef, onions, and pepper in a 10-inch skillet.
* Add remaining ingredients.
* Pour into baking dish and bake for about 15 to 20 minutes or until mixture is bubbly.
Serves: 8 to 10.
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Dolly Parton's Five Layer Dinner
2 cups sliced potatoes
2 cups extra lean ground beef
1 cup onions, sliced
2 cups cooked tomatoes
Salt and pepper
1 green bell pepper, sliced
* Layer potatoes, beef, onions and tomatoes in a 2-quart casserole.
* Season each layer with salt and pepper to taste.
* Garnish with sliced green peppers.
* Cover and bake for 2 hours at 350 degrees F.
Servings: 8
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Dolly Parton's Peanut Butter Pie
1 1/2 cups confectioners' sugar
1 cup crunchy peanut butter
8 oz. cream cheese
1 large container Cool Whip
2 graham cracker crusts
* Beat sugar, peanut butter and cream cheese in medium bowl.
* Stir in Cool Whip.
* Pour into crusts.
"These pies can be frozen."
Dolly Parton
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Elizabeth Taylor's
Chicken with Avocado and Mushrooms
1 dark-skinned California avocado (Haas), peeled and cubed
1 Tbl. lemon juice
2 (2 1/2 lbs.) chickens, cut into serving pieces
Salt and freshly ground pepper
1/4 cup butter
Sauce:
3 finely chopped shallots
3 Tbl. cognac
1/3 cup dry white wine
1 cup whipping cream
2 cups sliced fresh mushrooms
3 Tbl. 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 saut� 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.
To make 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, saut� 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!"
Elizabeth Taylor
Serves 6 to 8.
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Jean Stapleton's Lobster Quiche
1 package prepared pie crust mix
6 frozen South African rock lobster
tails (each weighing 2 ounces)
Boiling salted water
1 cup (4 ounce) grated Swiss or Gruyere cheese
1 Tbl. minced white onion
1 Tbl. butter
4 eggs, well-beaten
2 cups half-and-half or light cream
1 tesp. salt
1/4 tesp. ground white pepper
1/8 tesp. ground nutmeg
* Prepare pie crust according to package directions.
* Roll out on lightly floured board.
* Make large enough to line bottom and sides of an ungreased 9- inch pie pan.
* Press pastry lightly against pan sides, allowing about 1/2 -inch overhand.
* Flute edge.
* Prick with fork.
* Partially bake in preheated 400 degree F. oven, about 8 minutes.
* Drop frozen rock-lobster tails into boiling, salted water.
* When water re-boils, boil for 2 minutes.
* Drain in colander; drench immediately with cold water.
* Remove underside membrane with scissors or poultry shears and pull out meat in one piece.
* Slice meat crosswise.
* Reserve 6 halves sliced lengthwise for garnish.
* Place remaining meat in bottom of partially baked pie shell.
* Sprinkle cheese over meat.
* Saut� onion in butter until golden; reserve.
* Beat together eggs, half-and-half, salt, white pepper, nutmeg and cooked onion.
* Pour over lobster and cheese in pie shell.
* Bake in preheated 350 degree F oven for 40 to 45 minutes, or until a knife inserted in center comes out clean.
* Garnish with rock-lobster slices to form a star design.
* Serve warm or at room temperature.
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Jimmy Carter's Peanut Brittle
3 cups granulated sugar
1 1/2 cups water
1 cup light corn syrup
3 cups raw, unblanched peanuts
1 tesp. baking soda
1/4 cup butter
1 tesp. vanilla extract
* In a 3-quart saucepan, stir together sugar, water and corn syrup.
* Cook, stirring constantly, until mixture comes to a boil.
* Continue cooking until mixture reaches 232 degrees F. on a candy thermometer, or until it spins a two-inch thread when the spoon is raised.
* Stir in peanuts.
* Continue boiling, stirring occasionally, until mixture reaches 300 degrees F. or until a small amount of mixture separates into threads which are hard and brittle when dropped into very cold water.
* Remove from heat; stir in baking soda, butter and vanilla extract.
* Quickly pour into two greased jellyroll pans.
* As mixture begins to harden, pull until thin.
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Joan Rivers' Apricot Coconut Cake
24 (2-inch) plain coconut cookies, crumbled
2 envelopes unflavored gelatine
1/2 cup cold water
1 (16 oz. can apricots in syrup
1 1/2 cups butter
3 cups confectioners' sugar
Grated rind of 1 orange
Juice of 1 lemon
1 cup miniature marshmallows
1 1/2 cups chopped nuts
6 egg whites
1/8 tesp. salt
1/2 cup granulated sugar
Chopped nuts (garnish)
Flaked coconut (garnish)
* Place 1/2 of the crumbled cookies in the bottom of a 9-inch pie plate.
* Soften gelatine in cold water.
* Cook over low flame until gelatine is dissolved.
* Puree in blender with apricots and their syrup.
* Add butter and confectioners' sugar.
* Blend until well mixed.
* Add grated orange rind and lemon juice.
* Fold in marshmallows nuts.
* Place egg whites in a large bowl.
* Add salt; beat until stiff.
* Gradually beat in sugar.
* Fold egg white mix into gelatin/apricot mix.
* Spoon over cookie crumbs.
* Sprinkle remaining cookie crumbs over top.
* Chill overnight.
* Garnish with whipped cream.
* Sprinkle with more chopped nuts and flaked coconut.
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Julia Roberts' Fresh Peach Crisp
"What sets this crisp apart is its topping: It is crusty and wonderful, and there is lots of it. If unpeeled peaches bother you, peel them. Serve this for dessert, of course, and also for breakfast."
Julia Roberts
7 medium peaches, ripe but firm, unpeeled, pitted, and coarsely chopped
1/4 cup fresh lemon juice
1/4 cup Scotch whisky
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
4 Tbls. unsalted butter
Topping:
2 1/2 cups flour
1/2 cup packed dark brown sugar
1 tesp. ground cinnamon
3 sticks (1 1/2 cups) unsalted butter, melted
Softened frozen vanilla yogurt as an accompaniment
* Preheat the oven to 350 degrees F.
* Butter a 13 x 9 x 2-inch baking dish.
* In a large bowl, toss the peaches together with the lemon juice.
* Add the whisky, sugar, and brown sugar, and combine well.
* Spread the mixture on the bottom of the baking dish and dot with small pieces of the butter.
To make the topping:
* In a bowl, stir together the flour, brown sugar, and cinnamon until combined.
* Add the butter gradually, stirring it in to form a crumbly mixture.
* Sprinkle it evenly over the peaches.
* Even though the topping should be evenly distributed, you want a rustic, pebbly look to the top.
* Cover the dish with foil and bake for 40 minutes.
* Uncover and bake 5 to 10 minutes more to brown the top.
* Let cool slightly, then serve warm in bowls, topped with scoops of frozen yogurt.
Serves: 6
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Loretta Lynn's Crispy Fried Chicken
1 (2 1/2 to 3 pound) chicken, cut up
**Seasoned Flour**
1 1/2 cup flour
1 Tbl. garlic salt
1 1/2 tesps. pepper
1 1/2 tesps. paprika
1/4 tesp. poultry seasoning
**Crispy Batter**
2/3 cup flour
1/2 tesp. salt
1/8 tesp. pepper
1 beaten egg yolk
3/4 cup water
* Seasoned Flour: Combine and set aside.
* Crispy Batter: Combine ingredients.
* Heat Crisco to 365 degrees F.
* Moisten chicken pieces.
* Dip in seasoned flour, then batter, then back in seasoned flour.
* Fry for 15 to 18 minutes or until well browned.
* Drain on paper towels.
Serves: 4
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Loretta Lynn's Dumplings
2 1/2 cups flour
2 eggs
1 tesp. baking powder
1 tesp. salt
2 tesps. chicken bouillon (optional)
1 chicken, cooked, off the bone with
2 cups broth
* Add enough milk to the flour, eggs, baking powder and salt to make a stiff dough.
* Roll out a little thicker than a pie crust.
* Cut into squares and drop in boiling broth.
* Cook 10 minutes with lid on.
Serves: 6
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Loretta Lynn's Gooey Cake
1 box German chocolate cake mix
1 can sweetened condensed milk
1 cup Cool Whip�
3 Heath� candy bars, frozen
1 jar caramel topping
* Prepare and bake cake according to package directions, using a 13 x 9-inch cake pan.
* While warm, poke holes halfway into cake about 1 inch apart.
* Pour sweetened condensed milk into holes.
* Pour caramel topping over cake and refrigerate.
* When cool, top with Cool Whip� and crushed Heath candy.
* Refrigerate overnight before serving.
Serves: 14
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