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CELEBRITY RECEIPES

Recipe Link: http://www127.pair.com/~sssmag/faerie/fft_new/fft031100.html

List of Ingredients





CELEBRITY RECEIPES
Food for thought.........
how fun it is to have great recipes from celebrities........
so, I thought i might share some with you



Barbara Bush's Lemon Bars
SERVING SIZE: 36


CRUST
1 cup butter
2 cups powdered sugar
2 cups flour


FILLING
4 tsp. lemon juice
2 lemon rinds grated
4 eggs well beaten
2 cups sugar
1 tsp. baking powder
4 tbls. flour
1 cup shredded coconut


Mix margarine, powdered sugar and flour.
Spread in 15x10" jelly roll pan.
Bake at 350 for 15 minutes until pale tan.
Cool.
Mix remaining ingredients.
Pour over crust.
Bake for 25 minutes at 350.
Cut into bars.



Dan Rather's World Class Tacos
SERVING SIZE: 4

1 1/2 lb.. ground beef
1 cup green pepper chopped
1 cup onion chopped
2 tbls. chile powder
cumin to taste
salt & pepper to taste
1 lb Velveeta cheese cubed
1/2 can Rotel tomatoes
1 head iceberg lettuce - cut up
2 tomatoes chopped
8 oz Dorito chips crumbled


Brown beef well.
Add green pepper and onion; sautÈ until done.
Season with salt, pepper, chili powder and cumin.
Meanwhile, in double boiler, over simmering water, melt Velveeta with Rotel tomatoes.


To serve, place a layer of lettuce and tomatoes on individual serving plates.
Cover with hot meat mix.
Sprinkle with Doritos.
Ladle over hot cheese sauce.



Dom Deluise's - You'll Just Love Mama's Chicken

2 chickens cut up and skinned
1 cup lemon juice
1 onion chopped
2 cups seasoned bread crumbs
2 tsp. cheese grated
olive oil
parsley


Place chicken pieces in a bowl with the lemon juice.
In a medium brown paper bag, put in flavored bread crumbs, grated cheese and parsley.
Shake slightly to mix.
Put three pieces of chicken into the bag at a time and shake to coat thoroughly.
Put the chicken pieces in a baking pan with the onion.
Sprinkle with pepper and drizzle with a little olive oil.
Bake at 350 degree for 1 hour.


To serve, squeeze a little lemon juice over chicken and garnish with lemon slice, parsley, and a little grated cheese.



Dr. Ruth's Almost As Good As Sex Cheesecake
Serving Size : 8

CRUST
5 oz graham cracker crumbs
3 tbls. sugar
5 tbls. butter melted
FILLING
16 oz cream cheese softened
1/2 cup sugar
1/2 tsp. vanilla
pinch salt
2 lg. eggs
3 tbls. Chambord liqueur


TOPPING
8 oz sour cream
1 tbls. sugar
1/2 tsp. vanilla
1 tbls. Chambord liqueur
1 cup raspberries fresh


Preheat oven to 350.
To prepare crust, mix graham cracker crumbs, sugar and butter.
Press mixture firmly into bottom of 9" spring form pan.
To make filling, mix cream cheese, sugar, vanilla, and salt at medium speed with electric mixer.
Add eggs, and mix until well blended.
Using a fork, gently fold Chambord into batter.
Pour mixture into crust.
Bake for approximately 40 minutes or until golden brown.
Loosen cake from rim of pan.
Let cool and remove rim of pan.


To prepare topping, mix sour cream, sugar, vanilla, and Chambord and spread evenly over cheesecake.
Refrigerate for 4 hours or until firm.
Top with fresh raspberries just before serving.



Tony Bennett's Scaloppine Marsala

1/2 cup flour
1 tsp. salt
freshly ground pepper to taste
1 tsp. lemon rind grated
1 lb. veal thinly sliced, but into 2 1/2" pieces
1/4 lb butter
4 tbls.. marsala wine
4 tbls.. chicken broth


Combine flour, salt, ground pepper, grated lemon rind in a mixing bowl.
Meanwhile pound flat thinly sliced veal and cut into 2 1/2 inch pieces.
Coat with flour and lemon rind mixture.
Melt butter or margarine in a skillet over low heat and brown the veal about 2 1/2 to 3 minutes on each side.
Meanwhile, heat Marsala wine and chicken broth in a saucepan over low heat.
When veal is browned, spoon the Marsala-chicken broth mixture over veal.
Serves 4.



Pat Nixon's White House Cookies

1 cup sugar
2 cups butter room temperature
1 tsp. vanilla extract
1/2 tbls. lemon rind grated
2 eggs
6 cups cake flour


Cream together sugar and butter in an electric mixer.
When fluffy, add vanilla and lemon rind.
Blend well.
Add eggs, one at a time; mix well.
Remove from mixer.
Add cake flour; blend with a heavy mixing spoon.
Chill dough in refrigerator 1 hour or overnight.
Roll dough to 1/8" thickness and cut out with cookie cutters.
Bake in preheated 375 oven until brown, about 7-8 minutes.


NOTE: If colored granulated sugar is used for decoration, prepare an egg wash (1 well beaten egg with 1 tbls milk) and brush over the cut-out dough.
Sprinkle with sugar and bake.
Makes 10 dozen cookies.



Olympia Dukakis' Greek Salad

6 cups roughly chopped iceberg lettuce
3-4 medium ripe tomatoes, quartered
1 large green bell pepper, cut in strips
1 cucumber, peeled, seeded, and cut in strips
3/4 cup crumbled feta cheese
1/2 cup celery, chopped
1/3 cup kalamata olives
Olive oil
Red wine vinegar


Preparation

In a large-size serving bowl, combine all ingredients except oil and vinegar.
Cover and chill until ready to serve.

To serve, toss salad with oil and vinegar to taste.
Serves 6 - 8



CHEESE FONDUE is delicious, easy and perfect for holiday entertaining. You can use cognac, or kirsch as the Swiss do. Be sure to use a heavyweight fondue pot, and provide each guest with his or her own long-handled heatproof fork.

1 large clove garlic, sliced in half
1/2 cup dry white wine
3/4 pound shredded Gruyere cheese
3/4 pound shredded natural unpasteurized Emmenthaler cheese
1/2 teaspoon hot paprika (or more, to taste)
1/8 teaspoon white pepper
2 tablespoons cognac or kirsch


Crusty French or Italian bread cut into 1-inch cubes
Salami cut into 1-inch chunks
Mini meatballs
Vegetables of your choice (broccoli, bell peppers, and squash) cut into bite-sized pieces.

Rub the inside of a fondue pot with the garlic and discard the garlic.
Put the wine into the fondue pot and warm it over medium heat until hot but not boiling.
Add the cheeses gradually to the wine.
Reduce the heat, stirring often with a wooden spoon, until the cheese has melted.
Add the paprika, white pepper and cognac or kirsch, and continue stirring until the fondue is thick and creamy.
Let guests dip their own bread, meat, or vegetables.
Serves 6.

From "B. Smith Rituals & Celebrations"

Random House, 1999.



Bill Clinton's Chicken Enchiladas

Recipe By : Celebrity Chef's by Ruby Jean Caldwell

2 tablespoons Cooking oil
1/2 teaspoon Oregano
2 cans Green chilis
3 cups Chicken; shredded -- cooked
1 can Tomatoes
2 cups Cheddar cheddar -- grated
2 cups Onion -- chopped
1/3 cup Cooking oil
2 teaspoons -salt
15 Tortillas -- corn
1 Garlic clove -- minced
2 cups Sour cream


Preheat 2 Tbsp. oil in skillet.
Remove seeds from chilies.
Chop chilies, then saute with minced garlic in oil.
Drain and break up tomatoes.
Reserve 1/2 cup liquid.
Add tomatoes,1 tsp salt, oregano and reserved tomato liquid.
Simmer, uncovered until thick, about 30 minutes.
Remove sauce from skillet and set aside.

Combine chicken with sour cream, cheese and remaining salt.
Heat 1/3 cup oil.
v Dip tortillas in oil until they become limp.
Drain well on paper towels.
Fill tortillas with chicken mixture.
Roll up. Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish.
Pour chili sauce over enchiladas.
Bake at 250 F degrees until heated through about 20 minutes.

SOURCE: Celebrity Chefs_by Ruby Jeanne Caldwell, 1992.



Sophia Loren's Tiramisu

Ingredients

EGGS, 3 separated
SUGAR, 5 tablespoons
MASCARPONE CHEESE, 6 ounces
LADYFINGERS, 1 large package (approximately 36)
ORANGE LIQUEUR, 1 cup
ESPRESSO COFFEE, 1 cup
BITTER CHOCOLATE, 2 ounces, grated
UNSWEETENED COCOA POWDER, 1/2 cup, or 2 ounces grated bittersweet chocolate

Directions


1.Combine egg yolks and sugar in a medium-sized bowl and beat well.

2.In a separate bowl, beat the egg whites to stiff peaks.

3.In a third, larger bowl, combine the egg yolk mixture with the mascarpone, then fold in the egg whites to produce a creamy mixture.

4.Arrange a tight layer of ladyfingers in a 9-by-12-inch serving dish.

5.Using a spoon, drizzle about half the liqueur and half the espresso over the ladyfingers.

6.Cover the ladyfingers with the mascarpone mixture and the grated chocolate, and dust it with a little more than half the cocoa.

7.Cover the filling with a second layer of ladyfingers and drizzle with the remaining liqueur and espresso.

8.Place the dish in the refrigerator for at least 12 hours (the Tiramisu can be made 24 hours in advance).

9.Top with the remaining cocoa before serving.






Recipe