Posts Tagged ‘Celebrity Recipes’

Douglas Fairbanks, Jr’s Boston Brown Bread

Friday, December 11th, 2009

CELEBRITY RECIPES

Douglas Fairbanks, Jr.

 

 Doug Fairbanks Jr.

  

DOUGLAS FAIRBANKS, JR’S

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.

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Joan Crawford’s Charcoal Broiled Steak

Thursday, October 22nd, 2009

CELEBRITY RECIPES

Joan Crawford

 

 crawford-rat1

  

JOAN CRAWFORD’s

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.

 

ROQUEFORT CHEESE AND MUSTARD SAUCE

 

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

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Claudette Colbert’s Caramel Custard

Monday, August 10th, 2009

CELEBRITY RECIPES

Claudette Colbert

 

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.

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Dolores Hope’s Canadian Cheese Soup

Wednesday, May 27th, 2009

CELEBRITY RECIPES

Dolores Hope

 

Dolores and Bob Hope

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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

 

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Dolores Del Rio’s Pecan Fudge…

Saturday, May 2nd, 2009

CELEBRITY RECIPES

Dolores Del Rio

 

 Dolores Del Rio

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Dolores Del Rio

PECAN FUDGE

 

 

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

 

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Celebrity Recipes – Janet Gaynor

Saturday, February 7th, 2009

CELEBRITY RECIPES

Janet Gaynor

 

Seventh-Heaven

 

Janet Gaynor was the recipient of the first Best Actress Academy Award for her performance in Seventh Heaven (1927), Sunrise (1927) and Street Angel (1928).

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Janet Gaynor’s

ICE BOX COOKIES

 

 

Cream one pound of butter and 1 ½ cups sugar. Add 3 eggs, one by one, beating and mixing meanwhile. Add 5 cups of flour gradually while beating the mixture. Add dates and nuts (quantity to suit) which have been chopped into small bits. Add vanilla flavoring. Shape this into a roll and put in refrigerator over night. In the morning slice into thin layers and bake in moderate oven.   

 

— Janet Gaynor

 

 

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Celebrity Recipes…Anna May Wong

Saturday, January 3rd, 2009

CELEBRITY RECIPES

Anna May Wong

 

Anna Mae Wong

 

HAPPY BIRTHDAY

January 3, 1905, Los Angeles, California

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Anna May Wong’s

TEA CAKES

 

 

¼ cup butter

2/3 cup sugar

1 egg

½ cup milk

1 ¼ cups flour

2 teaspoons baking powder

½ teaspoon vanilla

¼ teaspoon salt

 

Cream butter and sugar and add egg beaten very lightly. Sift flour, baking powder and salt together. Add alternately with milk to mixture. Add vanilla last and beat all until smooth. Bake in oven at about 375 degrees. Ice when cool, if desired.  

 

 

— Anna May Wong

 

 

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Celebrity Recipes…Douglas Fairbanks, Sr.

Wednesday, December 10th, 2008

CELEBRITY RECIPES

Douglas Fairbanks, Sr.

 

 

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Douglas Fairbanks’

GNOCCKIS A LA ROMAINE

 

 

Combine 1 quart of milk, ¼ pound of butter, salt, pepper and ground nutmeg. Let come to a boil and add 6 ounces of cream of wheat. Cook in a double boiler for 1 hour. Add 2 egg yolks and ½ pound of grated Swiss cheese. Put in a flat pan about 1 inch deep and allow to cool. Cut in round shape and place in buttered baking dish. Cover with grated Swiss cheese and allow to bake for 15 minutes. Serve very hot.

 

 

— Douglas Fairbanks, Sr.

 

 

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Celebrity Recipes…Tyrone Power

Wednesday, November 26th, 2008

CELEBRITY RECIPES

Tyrone Power

 

 

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TYRONE POWER’S

TURKEY STUFFING

 

 

1 quart chestnuts

1 pint breadcrumbs

¼ cup butter, chicken fat or lard

1 tsp. salt

1 egg, well beaten

¼ cup chopped celery

2 tsp. poultry seasoning

 

Make a gash in each chestnut. Place in an iron skillet with 1 tablespoon butter, and shake over hot flame for a few minutes. Place chestnuts in oven for 10 minutes. Then remove shells and skins. Cover the blanched chestnuts with boiling salt water and cook until tender. Strain and put through a ricer. Add rest of ingredients and mix well.

 

— Tyrone Power

 

 

HAPPY THANKSGIVING!

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Celebrity Recipes…Clark Gable

Friday, November 7th, 2008

CELEBRITY RECIPES

Clark Gable

 

 

  

 

BAKED STUFFED PORK TENDERLOIN

 

3 pork tenderloins

Melted butter

2 cups crumbled toasted bread

1/3 cup boiling water

1 egg, beaten lightly

¼ cup butter

½ small onion, minced

½ teaspoon minced parsley

½ teaspoon salt

¼ teaspoon celery salt

1/8 teaspoon powdered sage

Sprinkling of salt

 

Split the tenderloins so they will lie flat. Brush with melted butter. Then prepare the following stuffing:

 

Pour boiling water over toasted crumbs (the crumbs should be well moistened) then add beaten eggs, butter, onion, parsley, salt, celery salt, sage and a sprinkling of pepper. Mix all together until light, then spread on pork tenderloins and tie with a string. Arrange in a greased baking dish, sprinkle lightly with salt, put about a half cup of water in bottom of pan and bake at 400 degrees about an hour, or until tender. To serve, cut and remove string. Thicken pan gravy and serve with tenderloins.

 

— Clark Gable

 

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