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.

 

Broccoli and Cauliflower Spaghetti

1 lb broccoli florets 

1 lb cauliflower florets

2 cloves of garlic

Olive oil

Herbs of choice (Rosemary, thyme, parsley, basil, sage, etc)

About a cup of chopped walnuts (if allergic, leave them out)

One box of spaghetti 

Parmesan cheese

Salt and pepper

Roast broccoli and cauliflower florets in oven 425 degrees for 25-30 minutes

Bring pot of water to boil. Salt then spaghetti until al dente before draining

In small sauté pan, lightly sauté garlic and walnuts in olive oil until fragrant 

Once everything is done, combine drained spaghetti, broccoli and cauliflower, garlic and walnuts. Salt and pepper to taste and serve with Parmesan cheese. 

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.

So Simple, So Few

1 avocado, halved and pit out
Salt & pepper
Some goat cheese
Parsley
Extra virgin olive oil

Mexican Lasagna

Ingredients:
3 tortillas, toasted
1 lb ground chicken
Onion, chopped
2 or 3 cloves of garlic, grated
3 bell peppers- red, green, and yellow, chopped
1 poblano pepper, chopped
1 Fresno chili, seeded and chopped
1 jalapeño, seeded and chopped
1 red or green tomato, chopped
3 large or 7 small tomatillos, chopped
Cilantro, chopped
1 can of black beans, rinse and drained
1 bottle of Mexican crema
Manchego cheese, shredded
About a small palm full of cumin

Method:
Spread soft butter on three tortillas before toasting them, one at a time, lightly in the deep dish sauté pan on medium high heat- should be large enough to fit. Be sure to supervise so won’t burn. Put on dish and set aside.

In the same large deep dish sauté pan on medium high heat, cook the onion for a few minutes until almost browning the edges before adding in the peppers (bell, poblano, fresno, and jalapeño) and garlic for about five minutes. Push the veggies around the edge of the pan like a circle before adding the ground chicken and mix it all together while breaking apart the chicken. Let cook for about 5 minutes before adding the tomato and tomatillos. Season with salt and pepper along the way.

While chicken and veggies are cooking, in a medium bowl, combine Mexican crema, black beans, manchego cheese, cilantro, cumin, and salt & pepper. Before, be sure to reserve about 1/3 cup of crema along with a handful or two of manchego cheese and a pinch of cilantro for topping.

In a casserole dish that has been greased with butter, lay the tortilla, then the chicken/veggies, followed by the black bean and cheese crema. Repeat the second layer. On the third tortilla on top and cover with the reserved crema, cheese, and cilantro.

Bake uncovered in a preheated 425 degree oven for 15 minutes. Let rest for about 10 minutes before serving.

Simple Salad

Small tomatoes and edamame Salad

• 1 pint quartered Cherry rainbow tomatoes
• a cup and a half of edamame 
• dressing: one sliced green onion, a pinch or two of garlic powder, lemon zest, juice of half a lemon, salt, pepper, extra virgin olive oil, and a pinch or two of parsley

Acorn Squash and Goat Cheese Quiche

Roasted acorn squash and goat cheese quiche with parsley