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.