Janet Leigh's Recipes

 Janet Leigh with her then-husband Tony Curtis

Cheese Soufflé

1 tablespoon butter

1 tablespoon flour

Small bit of salt

A pinch of cayenne pepper

Scant half a cup of milk

1 tablespoon grated Parmesan cheese

Liederkranz cheese (or Epoisses) 

½ teaspoon mustard

1 egg yolk

1 stiffly beaten egg white

Melt the butter in a pan.  Stir in the flour, salt and cayenne pepper.  Pour on the milk and stir over a fire until the mixture thickens but does not boil.

Remove and stir in the cheese.  Add mustard, egg yolk and beaten egg white.  Spread on slice of toast (I use whole wheat for greater nutrition and no weight-gaining content) with Leiderkrantz cheese.  Place in the bottom of a small single serving casserole. 

Gently pour the egg mixture over the toast and bake for about 20 minutes in a 375 degree oven [190 degrees C] and don’t PEEK.  If there is anything a soufflé can’t stand, it is a sudden gust of air on the light mixture.

Pork Chops 

 4 double-thick pork chops, or 8 small ones

2 large onions, sliced

Garlic

1/4 TSP. Thyme

Salt and pepper

2 TBSP. bacon fat or cooking oil

1 1/2 C. long-grain rice

1/2 C. tomato juice 

 

Rub the pork chops with garlic, and brown in a frying pan in the fat. Remove to a baking dish or casserole and cover with the sliced onions. Add the tomato juice and the seasoning to the fat residue in the frying pan and let simmer a few minutes. Wash the rice thoroughly in cold water, rubbing between your fingers until the water is clear. Put the raw rice on top of the chops and onions in the casserole. Add the boiling tomato juice. Bake covered in a medium oven for 45 minutes or until the rice is cooked. If you want to make this dish more substantial, a layer of raw sliced zucchini may be placed on top of the onions before the rice is added. Oregano can be used instead of the thyme, or in addition to it, and 1/4 cup sherry used to replace 1/4 cup of the tomato juice.

 

Carole Lombard Recipes

Barbecued Spare-Ribs

Ingredients 

3 to 5 lbs spare-ribs

1/2 cup soy sauce

3/4 cup honey

2 teaspoons mustard

1 clove garlic

1/4 cup water

2 tablespoons flour

Method

Combine soy sauce, honey, mustard and garlic. Mix well together. Place spareribs in a roasting pan, pour the sauce over the ribs, cover and place in the oven. Bake at 300° for two hours or more. Remove ribs from the pan (be sure to stir occasionally while cooking to make sure all the ribs are covered with the sauce). Drain off all the fat, with the exception of two tablespoons. Add water to the remaining liquid and cook on top of the stove until well blended, then add flour mixed with a little water and cook until the sauce is thickened. Replace the spareribs in the pan with the gravy and stir. Return to the oven to keep out until serving time

Chicken Mousse

Ingredients:

1 cup hot chicken stock

3 egg yolks

¼ teaspoon salt

¼ teaspoon paprika

1 tablespoon granulated gelatine

1 tablespoon cold water

½ cup cold chicken (white meat)

½ blanched almonds

1 cup heavy cream

Few grains cayenne

Method:

Beat egg yolks slightly, add salt and paprika, and pour over, gradually, chicken stock. Cook over hot water until mixture thickens, add gelatine soak in cold water, and, when dissolved, strain and add to chicken and almonds, finely chopped, pounded, and forced through a sieve. Season highly with salt and cayenne. Put in ice water and stir until mixture thickens, then told in cream, beaten stiff. Turn into mold and chill.

Salisbury Meatballs

Heat ½ cup olive oil in skillet and add the following:

2 small onions chopped fine

1 clove garlic

1 bell pepper chopped fine

Round steak rolled into little balls

Braise meat slowly and then add seasonings, 1 can of tomato soup and ½ cup of chili sauce. Let simmer for 2 hours, adding a little water.

Pattie Boyd's Vegetarian Recipes

Fried Mushrooms
1 large field mushroom each
1 egg
Fresh breadcrumbs
Garlic salt
1 ½ oz. butter

Remove stalks from mushrooms. Add a little garlic salt to the beaten egg. Dip the mushrooms in the egg, then in breadcrumbs. Fry in the butter and serve very hot.

Vegetable Pasties
¼  medium cauliflower
½ rutabaga, diced
2 large carrots, diced
¼ lb. lentils
¼ lb. shelled peas
2 medium onions, sliced
¼ lb. mushrooms, chopped
1 zucchini, sliced
1 eggplant, sliced
1 egg
¼ pint cream
Mixed herbs and seasoning
2 - 3 oz. butter
¾ lb. short-crust pastry

Divide the cauliflower into small florets and boil with the rutabaga, carrots and lentils in salted water for 15 - 20 minutes, adding peas 3 minutes before the end. Drain and set aside. Melt some of the butter in a frying pan and fry the remaining vegetables one at a time. As they are cooked add them to the boiled and fried vegetables. Stir in the mixed herbs, seasoning, cream and beaten egg (reserving a little of the latter to brush over the pastry). Roll out pastry and divide into 4 squares, spoon vegetable mixture onto each square. Damp the edges with a little water, fold over and press firmly together. Prick with a fork, brush over with egg and place on the top shelf of a moderate oven for about 25 minutes or until pastry is cooked. Serve with salad of lettuce, sliced avocado, fennel and spring onions. Dress with vinaigrette and sprinkle with a handful of cashew nuts.

Raspberry Sorbet
1 lb. raspberries
½ pint water
8 oz. sugar
Juice of 1 lemon and 1 orange
2 stiffly beaten egg whites
1 miniature bottle Curacao

Liquidise the fruit and press it through a fine sieve. Make a syrup by boiling together the sugar and water. Cool, add the raspberry puree, and the strained lemon and orange juice. Pour into a well chilled tray and place in freezing compartment of fridge for about 30 minutes or until mixture is almost frozen. (set fridge to coldest). Turn the mixture into a bowl and beat with a whisk or rotary beater, then add beaten egg whites and liqueur. Whip thoroughly, return to freezer for about ¾ hour or until set.

George Harrison's Dark Horse Lentil Soup

Ingredients:

1 red chili

1 teaspoon cumin seeds

2 large onions, chopped

2 cloves garlic

1 cup lentils (one or more types of lentils can be used)

2 large tomatoes, chopped

2 green peppers, chopped

1 bay leaf

2 carrots, chopped

2 potatoes, chopped

Salt and pepper to taste

Method:

Heat a small amount of oil in a frying pan. When oil is good and hot, add the red chili and cumin seeds. When the seeds stop sputtering, brown the onions and garlic in the seasoned oil. In a separate deep pan, wash the lentils in plenty of water. When  clean, liberally cover with water. When the onions are browned, add them to the pan of lentils. Now add tomatoes, peppers, bay leaf, salt, and pepper. Potatoes and carrots and small boiling onions may be added for a more substantial meal. Bring to the boil, cover, and turn down to very low heat. The soup is ready to serve in an hour and tastes better the next day.

Abe Laboriel Jr's Roasted Broccoli Salad

 A while back ago, Paul McCartney's drummer was kind enough to give me his recipe of this salad after he posted about it on Twitter. I did tried it and it was delicious, but I forgot about it until the other day. So I dig deep and thankfully found it! 

Stella McCartney's Summer Coleslaw

Prep time: 15 mins
Ready time: 15 mins

Ingredients
2 medium-large carrots
½ small white cabbage
handful trimmed mangetout
6 spring onions
handful trimmed radishes
1 tablespoon poppy seeds
2 tablespoons roughly chopped toasted hazelnuts
2 tablespoons freshly chopped flatleaf parsley
½ lemon, juice
3 tablespoons hazelnut oil
salt and freshly ground black pepper
cress, to serve
mustard, to serve

Method
Peel and coarsely grate 2 medium-large carrots into a large mixing bowl.

Finely shred ½ small white cabbage and a handful of trimmed mangetout and add to the bowl.

Finely slice 6 spring onions and a handful of trimmed radishes, and add along with 1 tablespoon poppy seeds,
2 tablespoons roughly chopped toasted hazelnuts and 2 tablespoons freshly chopped flatleaf parsley.

In a separate small bowl whisk together the juice of ½ lemon and 3 tablespoons hazelnut oil and season well with salt and freshly ground black pepper.

Pour over the coleslaw and gently mix together. Spoon the salad into a serving bowl and scatter over mustard and cress to serve.

Vanna White’s Layered Pea Salad

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

1 head chopped lettuce 

1 cup diced celery 

½ cup green peppers diced 

6 sliced hard-boiled eggs 

1 medium onion diced 

1 pkg. frozen peas, thawed 

8 to 10 cooked bacon strips, crumbled 

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

Isabel Gillies' Pan-Seared Cod with Spring Vegetables

 

Writer Isabel Gillies tosses together this summery dish with cod fresh from the Maine shoreline and seasonal garden greens. Rainbow chard, bibb lettuce, spring peas, and fresh herbs contrast with the richness of butter-basted pan-seared cod. 
Serves 4

INGREDIENTS:
¼ cup olive oil 
4 (8-oz.) skinless cod fillets, pin bones removed
Kosher salt and freshly ground black pepper, to taste 
2 tbsp. unsalted butter 
1 tsp. minced rosemary 
1 tsp. minced thyme 
2 cloves garlic, minced 
1 bunch rainbow chard, stems minced, leaves roughly chopped 
½ cup fresh or frozen peas
½ head bibb lettuce, roughly chopped 
2 tbsp. chive batons 
Grated lemon zest, for garnish

INSTRUCTIONS:
Heat half the oil in a 12” skillet over medium-high heat. Season cod with salt and pepper; cook until golden on one side, 3–4 minutes. Flip fillets; add butter, rosemary, and thyme. Continue to cook while basting continuously until fillets are cooked through, 2–3 minutes. Transfer fillets to a plate; keep warm. Wipe pan clean and add remaining oil; heat over medium-high heat. Cook garlic until soft, 1–2 minutes. Add chard stems; cook until soft, 4–5 minutes. Stir in chard leaves, peas, salt, and pepper; cook until leaves are wilted, 1–2 minutes. Remove from heat and stir in lettuce; divide mixture between 4 plates. Top with cod; garnish with chives and lemon zest.

I am not a seafood eater but I am a fan of Isabel Gillies and I know there are seafood lovers out there

Jane Asher's Soaked lemon cake

175g spreadable butter

175g caster sugar
3 medium eggs, lightly beaten
Grated zest of 1 unwaxed lemon and the juice of 2 (about 3 tbsp)
175g self-raising flour
Pinch of salt
3tbsp milk
50g granulated sugar
For the drizzle:
50g sieved icing sugar
A little lemon juice
Pre-heat the oven to 180C/165C fan. Line the bottom and sides of a 900g (21 x 10 x 6cm) loaf tin with baking parchment or a liner, to come a couple of centimetres above the top edge.
Cream the butter and caster sugar together, beating well until really pale and fluffy.
Add the eggs little by little, beating well all the time.
Add the grated lemon zest, then gently fold in the flour and salt.
Stir in the milk, then turn the mixture into the prepared loaf tin.
Bake for about 35-45 minutes, until springy to the touch and a knife inserted in the centre comes out clean.
Remove from the oven but leave in the tin.
Put the granulated sugar and lemon juice into a small pan and bring it to the boil, stirring all the time as the sugar dissolves. Boil strongly for about half a minute. Make several holes in the cake with a skewer, going right to the bottom of the tin. Pour the hot syrup all over the cake, letting it seep into the holes. Leave to cool.
Carefully lift the cake from the tin, by holding the edges of the paper or silicon. Gently peel away the paper or liner.
Add the lemon juice little by little to the icing sugar, beating well, until it's of pouring consistency but not too runny. Drizzle over the top of the cake and let it run down the sides.

Jane Asher's Devil's food cake

(Makes 12-14 slices)

250g light soft brown sugar
75g spreadable butter
2 medium eggs, lightly beaten
175g plain flour
200ml milk
75g dark chocolate drops
1tsp bicarbonate of soda

For the butter icing:
50g spreadable butter
100g icing sugar, sieved
Warm water

For the chocolate frosting:
125g dark chocolate chips
300g icing sugar, sieved
1-2 tbsp hot water
1 large egg yolk, lightly beaten
50g butter, melted
Pre-heat the oven to 175C/160C fan. Prepare two 8-inch sandwich tins.
Cream the butter and sugar together and beat well. This will have a strange texture – not pale and fluffy like usual creaming – because of the high proportion of sugar to butter.
Add the egg, little by little, beating well all the time. Stir in the flour, very gently, bit by bit (or use the pulse setting on the mixer, and add the flour through the feed tube in spoonfuls). Stir the bicarbonate into the milk, then add it to the cake mix, stirring all the time.
Melt the chocolate in a bowl over hot water or in the microwave (this takes about two to two-and-a-half minutes on full power). Let it cool a little, then stir gently into the cake mix.
Turn the mix into the sandwich tins, dividing it evenly, and smooth the tops. Bake for 30-35 minutes, or until the cakes are springy or a knife inserted in the centre comes out clean.
Allow to cool for a couple of minutes in the tins, then turn out on to a rack to cool completely.
To make the butter icing, put the 50g of butter and 100g of sieved icing sugar into a mixing bowl and beat together. Add a few drops of warm water to soften it if necessary, and keep beating until the mixture gets really light and fluffy.
To make the chocolate frosting, melt the 125g of chocolate in a bowl over hot water, or in the microwave. Stir in the 300g of icing sugar with a little hot water. This will be tricky and the texture will become very granular, but keep going until it's nearly mixed in, then, using an electric mixer if possible, gradually beat in the egg yolk and butter, adding a little more hot water as necessary, to reach a smooth, spreadable consistency.
Sandwich the cakes together with butter icing, then spread the entire cake with chocolate frosting.

Jane Asher's Chocolate fridge cake

(Makes nine or 16 servings, depending on size)

350g dark chocolate drops
125g butter
2 tbsp golden syrup
450g cake crumbs (any leftovers, even stale, will do)
4 tbsp brandy
225g crushed digestive biscuits
50g glace cherries
Icing sugar, to serve
Grease and line an 8-inch square or rectangular tray bake tin.
Put the chocolate, butter and golden syrup into a large, heatproof bowl over a pan of simmering water, stirring occasionally until all is melted together (or melt it in the microwave).
Take the pan off the heat and stir in all the other ingredients.
Turn the mix into the prepared tin and chill until set (about two to three hours). Cut into nine or 16 squares, then dust the tops with sieved icing sugar.

Dolley Madison's Recipes

We are going back in time to when Dolley Madison was First Lady of the United States. She happens to be my favorite First Lady, especially after I learned that she was quite a 'foodie' in her day. It was said that she and President Thomas Jefferson introduced ice cream to their guests when they hosted (he was a widower when he arrived at the White House, President Jefferson asked Dolley help with the social events). I found some of her own recipes (at least I think they were hers, according to their sources that seem to be legit) on the internet. 

Soft Gingerbread
Mix 1 cup molasses with 2/3 cup fresh butter. Add 1 1/4 teaspoons baking soda dissolved in 1/4 cup hot water. Sift your dry ingredients: 2 1/4 cups flour, 4 teaspoons ginger, and 1 tablespoon cinnamon. Next pour 3/4 cup hot water which has almost reached the boiling point into the molasses mixture alternately with the flour mixture. Beat thoroughly with mixer or beater. The dough should be soft enough to pour. Bake in a shallow, well-greased baking dish in a preheated medium (350 degrees F.) oven 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Delicious served warm, sprinkled with powdered sugar.

Layer Cake
Beat the whites of 8 eggs until stiff and in peaks. Put aside. Cream 1 cup butter with 2 1/2 cups sugar. Add 1 cup milk slowly, mixing well. Add 3/4 cup cornstarch and 3 cups sifted flour to the butter-egg mixture. Mix well and add 2 1/2 teaspoons vanilla. Fold in the egg whites carefully. Bake in 4 layer pans, well-greased. Bake in a medium (350 degrees F.) oven 30 to 35 minutes, or until the cake springs bake when touched lightly. Cool on racks and frost with Dolley Madison's Caramel

Caramel
Mix well 3 cups brown sugar, 1 cup cream, and 2 tablespoons butter. Put mixture in the top of a double boiled and cook gently for 20 minutes. Just before removing from the stove, after the caramel has thickened, add 1 teaspoon vanilla, stir constantly. Remove and cool. Fill the layers of the cake and put icing on top as well.

Source: The Food Timeline

Mariska Hargitay's Joyful Heart Fudge Chip Muffins

Prep: 10 minutes
Cook: 20 minutes
Makes 8 muffins

Ingredients:
Cooking spray
1 cup applesauce
1 teaspoon canola oil
1/2 cup turbinado sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup oat flour
1/3 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup semisweet dairy- and gluten-free chocolate chips
Powdered sugar (optional)

Instructions:
1. Preheat oven to 350°. Place 8 paper liners in muffin tin; coat with cooking spray.

2. Combine applesauce and next 4 ingredients. In a sepa-rate bowl, whisk together the next 6 ingredients. Add oat mixture to applesauce mixture; stir until blended. Stir in chocolate chips.

3. Spoon batter into muffin cups. Bake for 20–22 minutes, rotating the pan a half-turn after 10 minutes. Muffins are done when tops are firm to the touch.

4. Cool slightly. Top with powdered sugar, if desired. (Serving size: 1 muffin)

Nutrition:
Calories 154 (24% from fat); Fat 5g (sat 2g, mono 1g, poly 0g); Cholesterol 0mg; Protein 2g; Carbohydrate 30g; Sugars 21g; Fiber 3g; Iron 2mg; Sodium 331mg; Calcium 86mg.

Mary McCartney Loves Food

Pattie Boyd's Paradise Chews

1/4 pound softened butter or margerine

1 cup flour

2 tablespoons granulated sugar

1 teaspoon salt

Mix the ingredients and press into the bottom of a greased 8-inch baking pan. Bake at 375' for 12-15 minutes. remove from oven and lower temperature to 275'.

1 1/2 cups brown sugar

2 eggs, beaten

1/2 cup grated coconut

1/2 cup pecans, coarsely chopped

1 teaspoon vanilla extract

Mix the ingredients and spread evenly over the first layer. It is not neccesary for this to be cool. return to the oven at 275' and bake for 25-30 minutes. 

Source: Mary Frampton & Friends Rock & Roll Recipes 1980