CELEBRITY FAVORITES
PAGE THREE
LINK TO A RECIPE
Conan O'Brien's St. Patrick's Day Stew _/_ Dick Clark's Meatloaf with Rosemary Gravy & Sauteed Vegetables _/_ Melanie Griffith's Macadamia Chocolate Chip & Peanut Butter Mini Turnovers _/_ Mary Todd Lincoln's Vanilla Almond Cake _/_ Nancy Reagan's Pumpkin Pecan Pie _/_ Nancy Reagan's Vienna Chocolate Bars _/_ President Thomas Jefferson's Jambalaya _/_ Peggy Goldwater's Arizona Ranch Style Beans _/_ President Ronald Reagan's Corned Beef Hash in Bell Peppers _/_ President Ronald Reagan's Hamburger Soup _/_ President Reagan's Favorite Macaroni and Cheese _/_ Princess Diana's Wedding Cake _/_ Rita Moreno's Chicken Fricassee _/_ Roberta Peters' Toffee Cookies _/_ Robert Redford's Terrific Green Olive Salad _/_ Rock Hudson's Chicken Casserole _/_ Roma Downey's Irish Soda Bread _/_ Roma Downey's Irish Lamb Stew _/_ Rosalyn Carter's Peanut Butter Pound Cake _/_ Rosalyn Carter's Plains Cheese Ring _/_ Rosalyn Carter's Strawberry Cake _/_ Senator John Breaux's Cajun Deep Fried Turkey _/_ Senator Robert Dole's Apple Pie _/_ Tennessee Ernie Ford's Pea-Picking Cake _/_ Tom Cruise's Linguine with Zesty Red Clam Sauce _/_ Walt Disney's Chili and Beans _/_Walt Disney's Gala Apple Crumble _/_ William Shatner's Banana Nut Bread _/_ William Shatner's Cappuccino Chip Muffins _/_ Reba McEntire's Praline Sweet Potato Casserole
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PRESIDENT RONALD REAGAN'S
HAMBURGER SOUP
Source: PR Newswire, March 11, 1986
2 lbs. lean ground beef
2 Tbls. butter
2 cups diced onions
2 cloves garlic, chopped
1 1/2 cups sliced carrots
1/4 tesp. ground black pepper
10 oz. canned hominy
1 cup diced green bell pepper
3 quarts (12 cup) beef broth or water with bouillon cubes
16 oz. chopped tomato, canned or fresh
2 cups sliced celery
* Brown meat in butter in 6-quart saucepan.
* Add onions, garlic, carrots, celery and green pepper.
* Simmer 10 minutes with the pan covered.
* Add beef broth or water with bouillon cubes.
* Add chopped tomato and pepper.
* Simmer soup on low heat for 35 minutes.
* Add hominy.
* Boil hamburger soup for 10 minutes more.
Makes: 4 quarts
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PRESIDENT RONALD REAGAN'S
Corned Beef Hash in Bell Peppers
3 medium potatoes, cooked
1 large onion, diced
3 medium tomatoes
1 can corned beef
4 bell peppers
4 eggs
Olive oil
Salt and pepper, to taste
Brown onions and potatoes in oil.
* Add tomatoes, corned beef, salt, pepper and enough warm water to keep from burning.
* Simmer for 20 minutes.
* Cut off the tops of the bell peppers.
* Clean out seeds and remove center core.
* Parboil in salted water until tender limp.
* Drain.
* Fill peppers almost to the top with corned beef mixture.
* Bake at 350 degrees F. for 20 minutes.
* Five minutes before serving, drop raw egg in top of each pepper.
* Return to the oven until egg has set.
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PRESIDENT REAGAN'S FAVORITE MACARONI and CHEESE
8 oz. macaroni
1 tesp. butter
1 egg, beaten
3 cups grated sharp cheese
1 tesp. dry mustard
1 tesp. salt
1 Tbl. hot water
1 cup milk
* Cook macaroni in boiling water until tender; drain thoroughly.
* Stir in butter and egg.
* Add cheese reserving enough to sprinkle on top.
* Pour into buttered casserole.
* Mix mustard and salt with hot water and add to milk.
* Pour over macaroni; sprinkle with remaining cheese.
* Bake at 350 degrees F. for about 45 minutes or until custard is set and top is crusty.
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NANCY REAGAN'S
PUMPKIN PECAN PIE
4 eggs
2 cups pumpkin, canned or fresh
1 cup granulated sugar
1/2 cup dark corn syrup
1 tesp. vanilla extract
1/2 tesp. cinnamon
1/4 tesp. salt
1 unbaked (9-inch) pie shell
1 cup chopped pecans
* Preheat oven to 350 degrees F.
* Break eggs into large bowl.
* Beat with wire whip.
* Add pumpkin, sugar, corn syrup, vanilla extract, cinnamon and salt.
* Stir until sugar is dissolved and ingredients are well blended.
* Pour into pie shell and sprinkle with pecans.
* Bake for 40 minutes, or until filling is set, (knife inserted in center of pie comes out clean).
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NANCY REAGAN'S
VIENNA CHOCOLATE BARS
1/2 pound butter
1 1/2 cups granulated sugar
2 egg yolks
1/4 tesp. salt
2 1/2 cups flour
1 cup chocolate bits
1 10 oz. jar jelly, such as raspberry
4 egg whites
2 cups finely chopped nuts
* Cream the butter and 1/2 cup of the sugar.
* Add egg yolks and salt.
* Add flour and knead with fingers.
* Pat batter onto a greased cookie sheet.
* Bake for 15 to 20 minutes at 350 degrees F. until lightly browned.
* Remove from oven.
* Spread with jelly and top with chocolate bits.
* Beat egg whites until stiff.
* Fold in remaining sugar and nuts.
* Gently spread on top of jelly and chocolate.
* Bake for about 25 minutes at 350 degrees F.
* Cut into squares or bars.
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PEGGY GOLDWATER'S
ARIZONA RANCH STYLE BEANS
2 lbs. dry pinto beans
1 tesp. salt
2 large onions, diced
3 garlic cloves, diced
1/2 tesp. black pepper
1/2 tesp. ground cumin
1 4 oz. can taco sauce
1 4 oz. can roasted green chiles
1 16 oz. can diced tomatoes
* Soak beans overnight or bring to boil, turn off, let stand 1 hour.
* Drain, cover with water, add salt and boil for about an hour adding water to cover as needed.
* Add onion, garlic, black pepper, cumin, taco sauce, chiles and tomatoes.
* Cook over reduced heat until beans are tender, approximately 1 1/2 hours.
* A delicious chili con carne may be made by the additions of 2 pounds coarsely ground beef or turkey, saut�ed in vegetable oil with a chopped onion until brown.
* Add to beans after first hour of cooking.
Serves: 10
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MELANIE GRIFFITH'S
MACADAMIA CHOCOLATE CHIP and PEANUT BUTTER MINI TURNOVERS
2 cups smooth peanut butter, at room temperature
1/2 cup milk chocolate chips
1 cup toasted and chopped macadamia nuts
2 sheets (one 17 1/4 ounce package) frozen puff pastry,
thawed according to the package directions
1 egg, lightly beaten
Confectioners' sugar for garnish (optional)
Mint sprigs for garnish (optional)
Vanilla ice cream as an accompaniment
* Preheat oven to 425 degrees F. If the turnovers are frozen, preheat oven to 475 degrees F.
* In a bowl, stir together the peanut butter, chocolate chips and macadamia nuts until well combined.
* Work with one sheet of puff pastry at a time.
* Lightly flour a work surface.
* Lay one sheet of puff pastry on the surface and gently roll it out in all directions to thin it slightly.
* With a sharp knife, cut the sheet into quarters, then cut each quarter into quarters, making 16 pieces total.
* Center one teaspoon of filling on each piece of pastry.
* Fold the pastry on the diagonal to form a triangle.
* Press the open edges of the pastry closed. (At this point the turnovers can be frozen. Arrange in layers, separated by sheets of waxed paper, in a freezer container.)
* Brush the top of the turnover with the beaten egg and place on a baking sheet.
* Make more mini-turnovers with the remaining ingredient in the same manner and brush with the beaten egg.
* Bake for 15 minutes.
* Bake the pastries on the baking sheet for five minutes.
* Lower the oven temperature to 400 degrees F. and bake for 15 minutes.
* Serve at once, dusted with confectioners' sugar and garnished with a mint sprig, with the ice cream.
Makes: 32 mini-turnovers
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MARY TODD LINCOLN'S
VANILLA ALMOND CAKE
1 1/2 cups granulated sugar
1 cup butter
1 tesp. vanilla extract
2 3/4 cups sifted cake flour
1 tesp. baking powder
1 1/3 cups milk
1 cup almonds, finely chopped
6 egg whites, stiffly beaten
White Frosting
Cake:
* Cream together sugar, butter, and vanilla extract.
* Stir together the cake flour and baking powder; add to creamed mixture alternately with milk.
* Stir in almonds.
* Gently fold in the egg whites.
* Pour into two greased and lightly floured 9 x 1 1/2-inch round baking pans.
* Bake at 375 degrees F. for 28 to 30 minutes.
* Cool 10 minutes; remove from pans.
* Fill and frost with White Frosting.
White Frosting:
In a saucepan, combine;
1 cup sugar
1/3 cup water
1/4 tesp. cream of tartar
dash salt
* Bring mixture to boiling, stirring until the sugar dissolves.
* In mixing bowl place 2 egg whites; very slowly pour the hot sugar syrup over, beating constantly with electric mixer until stiff peaks form, about 7 minutes.
* Beat in 1 tesp. vanilla extract.
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PRINCESS DIANA'S
WEDDING CAKE
1 1/4 cups oil
3 eggs, beaten with mixer
1 3/4 cups granulated sugar
1 tesp. vanilla extract
2 1/4 cups flour
1 1/2 tesp. cinnamon
1 tesp. baking soda
8 oz. crushed pineapple, with juice
1 1/2 cups chopped bananas
1 cup chopped apples
3/4 cup coconut
3/4 cup chopped nuts
* Grease and flour the bottom of a 9 x 13-inch pan.
* Mix together the oil, eggs, sugar and vanilla extract.
* Sift the dry ingredients; add to mixture.
* Add remaining ingredients.
* Bake at 350 degrees F. for 48 minutes.
Princess Diana's Wedding Cake Frosting:
8 oz. cream cheese
1/4 cup oil
1 tesp. vanilla extract
3 cups powdered sugar
* Mix oil and vanilla extract into cream cheese.
* Add powdered sugar.
* Mix well.
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ROMA DOWNEY's
IRISH SODA BREAD
3 1/2 cups all-purpose flour
3 Tbls. granulated sugar
3/4 cup raisins (optional)
1 Tbl. caraway seeds (optional)
1 Tbl. baking powder
1 tesp. baking soda
1/2 tesp. salt
1 1/2 cups buttermilk
3 Tbls. melted butter
1 egg
* In large bowl, stir together flour, sugar, raisins and caraway seeds (if using), baking powder, baking soda and salt.
* In separate bowl, whisk together buttermilk, butter and egg; pour over dry ingredients and stir just until moistened.
* Turn out dough onto lightly floured surface; knead lightly just until dough holds together.
* Place on greased baking sheet; flatten into 9-inch (23 cm) round. With sharp knife, score top into eights.
* Bake in 375 degree F. oven for 45 to 50 minutes or until cake tester or wooden pick inserted in centre comes out clean.
* Let pan cool on rack for 5 minutes before serving.
"If you make it without the raisins, serve with Roma Downey's Irish Lamb Stew."
Makes: 8 servings
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ROMA DOWNEY'S
IRISH LAMB STEW
3 lbs. boneless lamb shoulder
2 Tbls. vegetable oil, divided
1 Tbl. butter
2 onions, chopped
2 cloves garlic, finely chopped
2 Tbls. all-purpose flour
1/2 tesp. salt
1/2 tesp. dried thyme
3 cups beef stock or water
1/2 cup dry red wine (optional)
1 large potato, peeled and sliced
2 cups baby carrots
1/2 lb. pearl onions
1 cup frozen peas
* Trim lamb and cut into bite-size pieces about 3/4 inches.
* In heavy saucepan, heat 1 Tbl. each of oil and butter over medium-high heat and stir-fry lamb until liquid evaporates and lamb is well browned.
* Add chopped onions and garlic; saut� until onions are tender.
* Sprinkle in flour, salt and thyme; cook, stirring constantly until well blended.
* Add stock and red wine, if using.
* Stirring constantly, bring to a boil.
* Add sliced potato; reduce heat, cover and simmer, about 35 to 40 minutes or until meat is tender.
* Add carrots and cook, covered until carrots are tender, adding water if necessary.
* Stir occasionally.
* Meanwhile, in saucepan, heat 1 Tbl. oil; saut� pearl onions until browned and tender; add to stew along with peas.
* Simmer 5 more minutes.
* Taste and adjust seasonings.
"Serve with Roma Downey's Irish Soda Bread."
Makes: 6 to 8 servings
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RITA MORENO'S
CHICKEN FRICASSEE
2 Tbls. achiote lard*
4 oz. cured ham, finely chopped
2 Tbls. salt pork, finely chopped
1/2 green pepper, seeded, cut into quarters
2 ripe tomatoes, seeded
2 sweet chili peppers, seeded
12 green olives, pitted
1 tesp. capers
1/4 cup seeded raisins
1 Tbl. vinegar
1/4 cup tomato sauce
1 tesp. oregano, mashed
1 Tbl. salt
1 cleaned broiler-fryer chicken, cut into serving pieces
1 16 oz. can petit pois (peas) or 1 1/2, 10 1/2 oz. packages frozen peas
*"Made by putting 6 or 7 annatto seeds in pork fat or corn oil, heating over medium heat until fat turns deep orange. Discard seeds by draining fat through sieve."
* Heat achiote lard in a deep kettle; add ham and salt pork.
* Cook over high heat 5 minutes, stirring often.
* Add remaining ingredients except chicken and peas.
* Stir and mix well.
* Add chicken, heat to boiling; reduce heat to moderate, cover and cook 40 minutes, or until chicken is tender.
* Uncover, add petit pois (drained) or frozen peas.
* Cook until peas are heated through or tender.
* Serve with hot cooked white rice.
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ROBERT REDFORD'S
TERRIFIC GREEN OLIVE SALAD
9 oz. frozen artichoke hearts
1 cup boiling water
1 head romaine lettuce, torn up
1 cup mung bean sprouts
Dressing
1/2 cup vegetable oil
1/4 cup wine vinegar or 3 tablespoons fresh lemon juice
4 tesp. fresh dill, chopped
1 Tbl. chopped parsley
2 scant teaspoons granulated sugar
1 tesp. Dijon mustard
1 tesp. salt
1/4 tesp. fresh ground pepper
1 cup pimento-stuffed olives
* Plunge artichoke hearts in boiling water; remove pan from heat and let stand only 2 minutes.
* Drain and chill.
* Combine artichoke hearts, romaine, bean sprouts and olives.
* In small jar with tight-fitting lid, combine vegetable oil, wine vinegar, dill, parsley, sugar, salt, mustard and pepper.
* Shake well to combine.
* Just before serving, pour over salad and toss until well coated.
"Serve with barbecued steak or grilled rainbow trout."
Yield: Serves 6 to 8
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ROBERTA PETERS'
TOFFEE COOKIES
Source: The Jewish Celebrity Cookbook
1 cup (2 sticks) butter, room temperature
1 cup packed brown sugar
1 egg yolk
1 cup flour
9 1/4 oz. semisweet or milk chocolate candy bars
(six 1.55 oz, bars), broken up, or 1 rounded cup chocolate chips
2/3 cup chopped pecans
* Preheat oven to 350 degrees F.
* Line a 15 x 10-inch jellyroll pan with foil.
* Grease foil.
* In bowl, cream butter and sugar until fluffy.
* Add egg yolk and mix well.
* Add flour and stir until mixed.
* Spread dough in prepared pan.
* Bake in preheated oven for 20 minutes or until browned.
* Remove from oven and immediately top with chocolate.
* When chocolate has melted, spread with spatula.
* Top with pecans.
* Cool slightly, then cut on the diagonal into diamond shapes.
* When completely cool, recut.
Makes several dozen pieces, depending on size.
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ROCK HUDSON'S
CHICKEN CASSEROLE
1/4 cup butter, divided
1 1/2 Tbls. flour
1 cup chicken broth
1 cup milk
1/2 tesp. paprika
Salt, to taste
Fresh ground pepper, to taste
1 cup mushroom caps, sliced
2 1/2 cups cooked diced chicken
1/2 10 oz. package frozen petite peas, lightly cooked
1 cup cooked noodles
1 Tbl. sherry wine
1/3 cup bread crumbs
1 tesp. 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.
* Saut� 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 degrees F. oven.
* Serve at once, alone, or with tossed green or wilted lettuce salad.
Yield: Serves 4 to 6
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ROSALYN CARTER'S
PEANUT BUTTER POUND CAKE
1 1/4 cups butter, softened
2 cups granulated sugar
6 eggs
1 tesp. vanilla extract
1/2 cup peanut butter, creamy or crunchy
2 cups all-purpose flour
1 tesp. baking powder
1/4 tesp. salt
1/3 cup finely chopped peanuts (optional)
* Preheat oven to 350 degrees F.
* Line a tube pan with wax paper.
* Cream butter and sugar until light.
* Beat in eggs, one at a time, beating well after each.
* Add vanilla extract.
* Beat in peanut butter slowly.
* Sift flour with baking powder and salt.
* Stir into butter mixture, a little at a time, until well blended.
* Pour batter into prepared tube pan and bake for 45 minutes.
* Reduce heat to 325 degrees F. and bake until cake tests done, 15 to 20 minutes longer.
* Cool in pan on rack 10 minutes before removing to rack to cool completely.
* If desired, sprinkle chopped peanuts on cake towards the end of baking while batter is still soft to give it a crunchy topping.
Makes: 1 tube cake
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ROSALYN CARTER'S
PLAINS CHEESE RING
1 pound sharp Cheddar cheese, finely grated
1 cup mayonnaise
1 cup chopped pecans
1/2 cup finely chopped onion
6 twists freshly-ground black pepper
Dash of cayenne pepper
1 12 oz. jar strawberry preserves
Whole-grain crackers or Melba toast
* Combine cheese with mayonnaise, chopped nuts and onions.
* Mix in black pepper and cayenne, and blend thoroughly.
* Press into 3-cup ring mold.
* Refrigerate for at least 2 hours.
* To serve, dip mold into a pan of hot water for 15 to 20 seconds before turning out onto a serving platter.
* Fill center with strawberry preserves and serve at once with whole-grain crackers or Melba toast.
Serves: 6 to 8
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ROSALYN CARTER'S
STRAWBERRY CAKE
1 box yellow or white cake mix
1 small box strawberry gelatin
3/4 cup vegetable oil
1 cup chopped nuts (optional)
4 eggs
2 Tbls. flour
1 10 oz. package frozen sliced strawberries, thawed,
or 1 pint fresh berries sprinkled with 1/2 cup sugar
1/2 pint heavy cream, whipped
* Preheat oven to 350 degrees F.
* Grease a 10-inch angel food or Bundt pan.
* Combine cake mix, gelatin, oil, nuts, eggs, flour and strawberries in large bowl.
* Beat on medium-high speed for 3 minutes or until well blended.
* Pour batter into pan and bake for 55 to 65 minutes or until tester comes out clean.
* Cool 10 minutes on rack.
* Turn out and cool completely.
* Serve plain or with lightly sweetened whipped cream.
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SENATOR JOHN BREAUX'S
CAJUN DEEP FRIED TURKEY
United States Senator, Louisiana
4 oz. liquid garlic
4 oz. liquid onion
4 oz. liquid celery
1 Tbl. red pepper
2 Tbls. salt
2 Tbls. Tabasco
1 oz. liquid crab boil or 1 Tbl. Old Bay Seasoning
1 poultry or meat injector
1 defrosted 10- to 12-pound turkey
5 gallons peanut oil
* Saut� first seven ingredients until salt and pepper are dissolved.
* Fill the injector and inject turkey at breast, wings, drumsticks, thighs and back.
* Allow to marinate 24 hours in refrigerator or ice chest.
* Use a 10-gallon pot for frying.
* Bring peanut oil to 350 degrees F. and fry turkey for 38 to 42 minutes.
* Turkey should float to surface after 35 minutes and you should cook an additional 5 to 7 minutes.
* You may want to tie turkey legs with 1/2-inch cotton ropes to be able to remove from frying pot when done.
"The cooking of fried turkey should be done outdoors.
Extreme caution should be taken when placing cold turkey in hot oil."
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SENATOR ROBERT DOLE'S
APPLE PIE
"This 1988 Ladies Home Journal first prize apple pie winner was from the senator's wife, Elizabeth Dole."
Filling:
6 tart apples (Granny Smith, Jonathan or Pippin), peeled, cored, sliced
2/3 cup granulated sugar
Water
2 Tbls. cornstarch
1 Tbl. butter
1/2 tesp. cinnamon
Pinch of nutmeg
* Combine apples, sugar and 1/2 cup water in a large skillet.
* Bring to a simmer over medium heat, then cover and cook 5 minutes.
* Dissolve cornstarch in 1/4 cup water in a small bowl; stir into apple mixture.
* Bring to a boil, then cook, stirring occasionally, for 2 minutes.
* Remove from heat.
* Stir in the butter, cinnamon and nutmeg.
* Cool.
Pastry:
1/2 cup butter, softened
1/3 cup firmly packed brown sugar
1 1/4 cups all-purpose flour
1/2 cup chopped pecans
* Beat the butter and brown sugar in mixing bowl with an electric mixer on medium speed until light and fluffy.
* With mixer at low speed, beat in the flour and pecans.
* Press dough into a 10-inch pie plate and refrigerate 10 minutes.
Topping:
1/2 cup all-purpose flour
1/2 cup chopped pecans
1/4 cup firmly packed brown sugar
1/2 tesp. cinnamon
1/4 tesp. ginger
1/8 tesp. mace
1/4 cup cold butter, cut up
* Combine flour, pecans, brown sugar, cinnamon, ginger and mace in a medium bowl.
* With a pastry blender or 2 knives, cut in the butter until mixture resembles coarse crumbs.
* Set aside.
* Preheat oven to 400 degrees F.
* Spoon filling into the pastry shell.
* Sprinkle topping evenly over apples.
* Bake for 10 minutes.
* Reduce oven temperature to 375 degrees F.
* Bake for 30 minutes more or until apples are tender.
* If topping browns too quickly, cover loosely with foil.
* Cool on a wire rack.
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TENNESSEE ERNIE FORD'S
PEA-PICKING CAKE
1 box yellow or white cake mix
1/2 cup (1 stick) butter or margarine
4 eggs
1 small can mandarin oranges, save juice for cake mix
* Combine cake ingredients and bake in greased and floured 9 x 13-inch pan at 350 degrees F. for 35 to 40 minutes.
* Test cake doneness with wooden pick.
* Cool cake before frosting.
Frosting:
1 12 or 13 oz. container Cool Whip, thawed
1 small or medium can crushed pineapple (save juice to pour over cooled cake)
1 3 oz. package instant vanilla or coconut pudding (do not make pudding according to package directions)
* Combine ingredients: dry pudding, Cool Whip and crushed pineapple.
* Before frosting cake, pour pineapple juice over cooled cake.
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PRESIDENT THOMAS JEFFERSON'S
JAMBALAYA
"President Jefferson requested this dish frequently."
1 Tbl. shortening
1 lb. ham or pork sausage
1/2 cup green pepper, chopped
1 Tbl. flour
3 cups shrimp, peeled, cleaned and cooked
1 large onion, sliced
3 cups tomatoes, skinned, seeded and diced
1 clove garlic, minced
2 Tbls. parsley
2 cups long grained rice
4 cups water
1 1/4 tesps. salt
1/2 tesp. dried thyme
2 Tbls. Worcestershire sauce
1/4 tesp. red pepper
* Melt shortening in a large fry pan.
* Cut ham or pork into 1/2 inch cubes and add to shortening, stir for 1 minute and add green pepper ; cook for 5 minutes, stirring often.
* Stir in flour until smooth and cook 1 to 2 minutes.
* Add shrimp, onion, tomatoes, garlic and parsley.
* Cook until it starts to boil, stir in rice and 4 cups water, salt, thyme, Worcestershire sauce, red pepper; cover tightly and cook for 30 minutes or until rice is tender and all liquid is absorbed.
* Sprinkle with chopped parsley.
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TOM CRUISE'S
LINGUINE with ZESTY RED CLAM SAUCE
"This is not your typical red clam sauce. You use freshly steamed clams here, served in their shells, in a light tomato sauce heady with garlic, that is peppery, too."
"To crush garlic, use the same technique you do to peel it. First separate the cloves from the head. Put the flat side of a knife down on one garlic clove at a time and with your other hand smack the knife right over the clove. This should split the garlic peel with one whack. If it doesn't, try again. Remove the peels and use the cloves whole."
Tomato Sauce:
1/2 cup olive oil
1/4 cup cloves garlic, crushed
1/4 cup capers, undrained
2 cups chopped parsley plus 1/2 cup additional for garnish
2 cups chopped plum tomatoes
3/4 cup fresh lemon juice
3/4 cup dry white wine
1/2 tesp. crushed red pepper flakes
1 tesp. salt
1 heaping tesp. freshly ground black pepper
Pasta
1 lb. linguine
Clams:
30 littleneck clams, scrubbed
1/4 cup chopped garlic
1 cup dry white wine
1 cup vegetable broth or water
To make the tomato sauce:
* 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.
To make pasta:
* 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 1/4 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.
Makes about 4 1/2 cups of sauce - Serves 6
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WALT DISNEY'S
CHILI AND BEANS
2 lbs. dry pink (pinto) beans
2 onions, sliced
1/4 cup vegetable oil
2 cloves garlic, diced
1 cup chopped celery
2 lbs. coarsely ground lean beef
1 tesp. chili powder, or to taste
1 tesp. paprika
1 tesp. dried thyme leaves
1 28 oz. can solid-pack tomatoes
Salt, to taste
Optional seasonings for a more spicy chili:
1/8 tesp. each coriander, turmeric, chile
seeds, fennel, cloves, cinnamon, dry ginger or
1 small yellow Mexican chile pepper
* Wash and sort beans and soak overnight in cold water.
* Next morning, drain; add water to cover, 2 inches over beans.
* Add sliced onions and simmer, covered, until tender, about 2 hours.
* Meanwhile, heat oil in large saucepot and lightly brown garlic, celery and beef, stirring.
* Add chili powder, paprika and thyme.
* Break up tomatoes with a spoon and mix with meat mixture.
* Cover and simmer 1 hour.
* When beans are tender, combine with meat, stirring gently.
* Taste and add salt, as needed.
* Simmer 30 minutes longer.
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WALT DISNEY'S
GALA APPLE CRUMBLE
"Inspired by one of Walt Disney's favorite desserts, this Apple Brown Betty is a favorite at Jiko's - Disney World."
For the caramel sauce:
3/4 cup heavy cream
1/2 vanilla bean, scraped
1 1/2 Tbls., plus 3/4 cup, sugar
3 egg yolks
For the apple crumble:
6 lg apples (Galas preferred; or Granny Smiths)
1 Tbl., plus 2 tablespoons, butter
1/2 cup sugar
1/4 tesp. cinnamon
1/4 cup golden raisins 1/4 cup walnuts, ground (optional)
2 cups old-fashioned rolled oats
1/4 cup brown sugar
1/4 cup honey
4 tesps. wheat bran
Vanilla bean ice cream (optional)
To make the caramel sauce:
* Bring the cream and vanilla to a boil in a stainless-steel pot.
* Reduce heat to low. Whisk together 1 1/2 tablespoons of sugar and the egg yolks in a stainless-steel bowl.
* Slowly pour the sugar-and-egg mixture into the boiled cream and mix well.
* Cook, stirring constantly, for 3 to 4 minutes; do not let it boil again. Place pan in a bowl of ice water and refrigerate.
* While the mixture is chilling, boil the remaining 3/4 cup of sugar and 3 tablespoons of water to an amber color, 285 to 325 degrees fahrenheit on a candy thermometer.
* When ready, pour about 1/2 cup of the chilled vanilla sauce into the hot caramel and mix well. Continue to pour the sauce slowly into the caramel until everything is well mixed. Set aside.
To prepare apples:
* Peel, core, and cut apples into wedges 1/4 inch thick.
* Melt 1 tablespoon of butter in a large saut� pan and saut� the apples over medium heat, stirring frequently, for 15 minutes or until golden brown.
* Add the sugar, toss well, and continue to cook the apples until soft and well caramelized, another 10 minutes or so.
* Remove the pan from the stove and mix in the cinnamon, raisins, and walnuts. Set aside.
To make the crumble:
* melt 2 tablespoons of butter in a medium saucepan over medium heat.
* Add remaining ingredients and cook, stirring until brown but not smoky. Remove from heat.
* Divide equally into six buttered 5-ounce ramekins. Press down using the bottom of a greased glass. Add apples and press down again. Chill until almost ready to serve.
* Heat in a preheated 400-degree oven for 10 to 15 minutes.
* Let sit at least 5 minutes, loosen edges, and invert onto a plate. Serve with warm caramel sauce, and vanilla bean ice cream if desired.
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WILLIAM SHATNER'S
BANANA NUT BREAD
2/3 cup honey
1/2 cup butter
2 eggs
1 Tbl. yogurt
3 ripe bananas
1 1/2 tesps. baking soda
1 3/4 cups whole wheat flour
1/4 cup wheat bran
1/4 tesp. salt
1/3 cup chopped nuts
* Cream together honey, butter, eggs and yogurt.
* Mash bananas well with fork; stir in baking soda and set aside.
* Mix together flour, bran, salt and remaining mixture.
* Add bananas; mix thoroughly.
* Stir in nuts.
* Pour into buttered 9 x 5-inch (2 L) loaf pan.
* Bake in 350 degree F. oven for 1 hour or until tester inserted in center comes out clean.
* Remove from pan and cool on rack.
Makes: 1 loaf
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WILLIAM SHATNER'S
CAPPUCCINO CHIP MUFFINS
2 cups flour
1/2 cup granulated sugar
2 1/2 tesps. baking powder
2 tesps. instant espresso powder
1/2 tesp. cinnamon
1/2 tesp. salt
1 egg
1 cup milk
1/2 cup (1 stick) butter, melted and cooled slightly
1 tesp. vanilla extract
3/4 cup mini chocolate chips
* Preheat oven to 400 degrees F.
* Grease a 12-cup muffin tin.
* In a large bowl, combine flour, sugar, baking powder, espresso powder, cinnamon and salt.
* Whisk gently to mix.
* In a medium bowl, beat egg lightly.
* Whisk in milk, melted butter and vanilla extract
.
* Make a well in center of dry ingredients and pour in milk mixture.
* Stir just until evenly blended.
* Stir in chocolate chips.
* Divide batter among 12 greased muffin cups.
* Bake 15 to 18 minutes, or until a cake tester inserted in center of muffin comes out clean.
Serves: 12
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REBA McENTIRE'S
PRALINE SWEET POTATO CASSEROLE
Source: Best Of The Best Of Tennessee/Elvis Fans Cookbook II - Quail Ridge
1 large can sweet potatoes, drained
1/4 tesp. salt
1 tesp. vanilla extract
1/2 tesp. cinnamon
1/3 cup granulated sugar
1/4 cup margarine, melted
2 eggs
Topping:
1/4 cup margarine, melted
3 Tbls. flour
3/4 cup brown sugar
1/4 cup pecans, chopped
* Mash potatoes; add salt, vanilla extract, cinnamon, sugar, melted margarine and eggs.
* Put into greased casserole.
* Mix topping ingredients and sprinkle over top of potato mixture.
* Bake at 350 degrees F. for 30 minutes.
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CONAN O'BRIEN'S
St. PATRICK'S DAY STEW
2 cups carrot pieces, peeled
2 cups onion, thinly sliced
2 cups parsnip pieces, peeled
4 medium potatoes, peeled and sliced (1/4 inch)
Salt to taste
Freshly ground pepper to taste
1 1/2 tesp. dried thyme
2 lbs. boneless lamb stew meat
12 oz. beef broth
4 cups cold water
3 Tbls. flour
Fresh parsley, chopped
* Preheat oven to 350 degrees F.
* In a heavy Dutch oven spread half the vegetables seasoned with salt, pepper and half of the thyme.
* Place the meat on top, then add remaining vegetables.
* Season again with salt and pepper and remaining thyme.
* Add enough broth and water to barely cover the top layer of vegetables.
* Cover and cook for 2 1/2 hours until the meat and potatoes are tender.
* Remove meat and vegetables from the Dutch oven and keep warm.
* In a small bowl, blend flour with enough water to make a paste.
* Stir mixture into the hot broth in pot.
* Bring to a boil on stove-top burner.
* Season with salt and pepper.
* Place the stew in large bowls, add sauce and garnish with parsley.
Serves: 6 adults
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DICK CLARK'S
MEATLOAF with ROSEMARY GRAVY & SAUTEED VEGETABLES
Meatloaf:
1 1/4 lbs. ground chuck
1 cup fresh onion, finely diced
3/4 cup fresh celery, finely diced
1 Tbl. fresh garlic, finely diced
1 Tbl. Worcestershire sauce
3 eggs
2 1/4 tesps. salt
1/3 tesp. freshly ground black pepper
1/2 cup stale sourdough bread cubes
3/4 cup milk
3 slices bacon
Southern Glaze:
2 Tbls. brown sugar
3/4 cup ketchup
1 tesp. dry mustard
1 Tbl. apple cider vinegar
Saut�ed Vegetables:
1 Tbl. butter
1/2 cup carrots, finely diced
1 cup onion, finely diced
1/2 cup celery, finely diced
Rosemary Gravy:
1 package brown gravy mix
1 tesp. fresh minced garlic
2 tesps. fresh minced rosemary
Fried Shaved Onions:
1 large onion, sliced paper thin
1/4 cup flour
1/2 tesp. seasoned salt
Other ingredients:
8 cups mashed potatoes (your favorite recipe)
* Preheat oven to 400 degrees F.
Meatloaf:
* Place the ground chuck with the onions, celery, garlic, Worcestershire sauce, eggs and salt and pepper in a large bowl.
* Gently mix.
* In a separate bowl, soak the bread cubes in milk until soft.
* Add cubes to the ground chuck mixture and again gently mix.
* Line a large loaf pan with plastic wrap.
* Place meatloaf mixture in pan.
* Unmold onto a large baking tray.
* Remove plastic wrap.
* Drape the bacon slices over the top of the meatloaf.
* Bake for 30 minutes at 400 degrees F.
* Reduce heat to 350 degrees F. and continue to bake for 40 minutes.
Southern Glaze:
* Combine all the ingredients.
* Brush the top and sides of the meatloaf with the mixture and bake an additional 5 minutes to set glaze.
* Remove from the oven and allow to set for 10 minutes before slicing.
Saut�ed Vegetables:
* In a heated saut� pan, add the butter and diced vegetables and lightly saut�.
* Keep warm until assembling dish.
Rosemary Gravy:
* Prepare the brown gravy mix according to package directions.
* Add garlic and rosemary.
* Simmer to combine flavors.
Fried Shaved Onions:
* Toss onion shavings in a mixture of flour and seasoned salt.
* Deep fry until golden brown.
* To serve; place 2 cups mashed potatoes in the center of each plate.
* Arrange the meatloaf on top of the mashed potatoes.
* Ladle the Rosemary Gravy over the slices of meatloaf.
* Top with the Saut�ed Vegetables and the Fried Shaved Onions.
Yield: 4 servings
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