Archive for the ‘Celebrity Recipes’ Category

Sally Eilers’ Stuffed Peppers

Friday, July 18th, 2014


Sally Eilers’ Stuffed Peppers





Actress Sally Eilers wasn’t exactly a domestic person but she did have a cooking specialty—stuffed peppers! When Eilers had a yen for stuffed peppers, her husband, Hoot Gibson (or her special name for him, Hooter), and the boys on the ranch were in for a treat.


Eilers admitted that she couldn’t cook anything elaborate and she likes plain food. She had all the food she wanted when she dined out. Another of her culinary delights was baked stuffed potatoes. Here is Sally Eilers’ recipe:





INGREDIENTS: 6 potatoes / ½ cup bread crumbs /1 egg / 2 tblsp butter / ½ cup bread crumbs / ¼ cup scalded milk / ½ tblsp salt / Sprinkle with paprika


Then place them in a shallow pan and set them in the oven. Allow them to bake until it is possible to pierce them through the center with a fork. After the potatoes are thoroughly baked the contents are removed and treated as mashed potatoes. Season well and add an egg and some bread crumbs. Mix thoroughly and stuff back into the shells. Set in oven for a few minutes.





INGREDIENTS: 2 Tblsp ham fat / 1 small chopped onion / ½ tsp salt / Dash of pepper / 1 ½ cups steamed rice / ½ cup bread crumbs / ½ cup finely chopped ham / Milk


Melt the fat in a frying pan and add the onion, salt, and pepper and heat together for several minutes. Add the rice, bread crumbs and ham and moisten with milk until the mixture is of the right consistency. Use to fill peppers. Place in a shallow pan, with a small amount of water, to bake until the peppers are soft enough to pierce with a fork. Serve hot.



Tallulah Bankhead’s Sweetbreads a la Root recipe

Sunday, December 5th, 2010


Tallulah Bankhead





Sweetbreads a la Root


Parboil 3 pair sweetbreads, drain, then cool and insert strips of truffles, using a larding needle. Put in a pan 6 slices of carrot, 1/2 small onion, sliced. One stalk of celery, cut in pieces, 1 sprig of parsley, a bit of bay leaf and a 2-inch cube fat, salt pork, cut in pieces. Place sweetbreads over vegetables, add 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook on range 10 minutes. Pour over 1 cup white stock, 1/4 cup white wine and 2 tablespoons port wine. Cover and bake 30 minutes. Arrange around platter a puree of French chestnuts, forced through a pastry bag and tube. Place sweetbreads in center. Strain sauce, remove fat and add 1/3 cup chopped mushroom caps, cooked in 1/2 tablespoon butter for 2 minutes. Pour sauce over sweetbreads and garnish with sprigs of watercress.



Dolores Del Rio’s Enchiladas

Sunday, April 18th, 2010


Dolores Del Rio






Necessary ingredients:

2 small cans of green “chiles” (Ortega)

1 pint of sour cream

1 pound fresh tomatoes

1 onion (medium size)

1 dozen tortillas

4 asaderos (Mexican cheese)


Scald tomatoes and peel. Cut onions fine, fry them in lard, then add tomatoes and mix, then cut chiles fine, too, and add, then season with salt and add asaderos, until it begins to melt; remove from fire.


Fry tortillas, one by one, in lard, leave them soft. Place tortillas on plate and put in the center of each one a mixture of tomatoes, onions, cheese and chiles, roll each one and cover them with sour cream. Serve immediately.


Dolores Del Rio



Olive Thomas’ Breast of Chicken a la Follies

Monday, March 15th, 2010


Olive Thomas




Breast of Chicken a la Follies


Take a breast of chicken and place in a casserole with a large piece of butter, add a very little flour, pint of cream and season. Serve with a slice of Virginia ham and broiled fresh mushrooms.


“This is my own invention and my favorite dish.” — Olive Thomas



Douglas Fairbanks, Jr’s Boston Brown Bread

Friday, December 11th, 2009


Douglas Fairbanks, Jr.


 Doug Fairbanks Jr.



Boston Brown Bread


1 cup graham or whole wheat flour – 1 cup corn meal – 1 cup white flour – 1/2 cup sugar – 1 teaspoon salt – 1 teaspoon baking soda – 3/4 cup molasses – 2 cups sour milk


Mix and sift the dry ingredients, add the sour milk and molasses. Beat well and fill buttered molds with closely fitting covers, 2/3 full. Let stand 1/2 hour and then steam 3 hours, taking care that the water does not come over the rack on which the tins are placed. Boston brown bread is sometimes not steamed but baked in a moderate oven, but the result is not so satisfactory.


Doug says “beat well,” which means that the ingredients must be thoroughly mixed if you want a nice, even color and a firm texture.



Jennifer Jones’ Sour Cream Molasses Cake

Tuesday, November 17th, 2009


Jennifer Jones


Jennifer Jones



Sour Cream Molasses Cake


1/2 cup shortening – 1/4 cup sugar – 1/2 cup molasses – 1 egg, beaten – 1 cup sifted flour – 1 teaspoon allspice – 1/2 taspoon salt – 1/2 teaspoon baking powder – 1/2 cup sour cream


Cream shortening and sugar. Add molasses; mix well. Add egg; mix well. Mix and sift flour, allspice, salt and baking soda; add alternately with sour cream to molasses mixture. Bake in 2 greased and floured 8-inch layer cake pans in moderate oven, 350 degrees, 25-30 min.




2 egg whites – 1/2 cup light corn syrup – 1/2 cup light molasses


Put egg whites, corn syrup and molassees in top of double boiler. Set over boiling water. Cook, beating constantly with rotary egg beater for 7-9 minutes, or until frosting will stand in soft peaks. Makes enough frosting to fill and frost two 8-inch cake layers.



Joan Crawford’s Charcoal Broiled Steak

Thursday, October 22nd, 2009


Joan Crawford





Charcoal Broiled Steak


First of all be sure that the steak is a thick one, and that the coals are glowing red before starting to cook it. In case you oven broil the steak the secret is to have the oven at just the right temperature — say pre-heated to 450 to 500 degrees. To prepart the steak for broiling, first wipe it with a damp cloth. Then salt and pepper and rub with a clove of garlic. When this is complete, brush with butter. Arrange the steak on the pan at least one and a half inches from the flame. (For thick steaks at least two inches) broil it first on one side, and then on the other. I have discoved that twelve to fifteen minutes is sufficient for a rare steak, fifteen to eighteen minutes for medium well-done and twenty to thirty for well-done. Here is a tip for oven broiling, try leaving the oven door ajar while cooking and see what a difference it makes.




Broil steak as above. The sauce is made as follows: mix together the beaten roquefort chesse, mustard and melted butter. After turning, and just before the steak is done, spread on the sauce and let broil until brown. This is delicious. Sauce: 4 tablespoons butter, 1 square roquefort cheese, 1 tablespoon prepared mustard.


— Joan Crawford



Claudette Colbert’s Caramel Custard

Monday, August 10th, 2009


Claudette Colbert


Claudette Colbert



Caramel Custard


Scald 3 cups rich milk. Melt 1/2 cup of sugar in iron frying pan and stir constantly until light brown. Add 1/4 cup boiling water and stir until dissolved. Now add milk. Pour the hot mixture over 3 slightly beaten eggs and place in double boiler. Cook over hot (not boiling) water until mixture coats the spoon, stirring constantly. Add 1/4 teaspoon of salt and 1/2 teaspoon vanilla. Chill and serve ice cold in small glass dishes.



Dolores Hope’s Canadian Cheese Soup

Wednesday, May 27th, 2009


Dolores Hope


Dolores and Bob Hope




Dolores Hope

Canadian Cheese Soup



4 tablespoons butter

4 tablespoons flour

1 tablespoon paprika

1/8 teaspoon pepper

2 cups milk

1 cans condensed consommé

2 cups grated sharp cheddar cheese

½ teaspoon Worcestershire sauce

Dash Tabasco

¼ cup minced pimientos


Melt butter or margarine; blend in flour, paprika and pepper. Add milk; cook over low heat, stirring constantly until thickened. Add consommé, just as it comes from the can. Add cheese; stir until melted. Add remaining ingredients, salting to taste. Serve at once. Yield: 8 to 10 servings.


— Dolores Hope




Dolores Del Rio’s Pecan Fudge…

Saturday, May 2nd, 2009


Dolores Del Rio


 Dolores Del Rio




Dolores Del Rio




2 cups granulated sugar

¼ lb. bitter chocolate

2 tablespoons butter

1 cup cream

½ teaspoon salt

½ lb. pecans

1 teaspoon vanilla


Mix together the sugar, chocolate, cream and salt. Cook over a moderate flame until mixture will form a soft ball in water, or 236 degrees. Stir only to prevent burning. Remove from fire, add the butter, letting it melt without stirring. Let stand in a pan of cool (not cold) water until lukewarm. If it is allowed to cool too suddenly it will become “sugary.” Then beat until thick. Add chopped nuts and vanilla and pour out into a layer ½ inch thick.


If preferred, it may be poured first and the nut halves pressed into the surface at regular intervals to permit cutting. Makes about twenty-four squares.


— Dolores Del Rio