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Frank DeCaro's Dead Celebrity Recipes

 

Sammy Davis Jr.’s Salad



















 

 

 


Salad Ingredients
1 clove garlic
1 head romaine lettuce
2 tomatoes quartered
3-4 tbsps wheat germ
6 ripe olives, pitted and sliced
2 green peppers, cut in rings

Dressing Ingredients
¼ cup salad oil
¼ cup red wine vinegar
½ tsp Worcestershire sauce
½ tsp lemon juice
½ tsp salt
1/8 tsp fresh ground pepper

Instructions
1. Rub the inside of a large wooden salad bowl with a garlic clove.  Discard garlic clove.
2. Wash and dry lettuce.  Place in a bowl.
3. Add tomatoes, wheat germ, and olives.
4. Blend dressing ingredients in a jar.  Cover and shake well.
5. Toss salad with dressing.
6. Garnish with green pepper rings.
 

 

Johnny Carson’s Whitefish with Angel Hair Pasta

 















 

 

 

 

 

 

 

 

 

Ingredients
1 medium zucchini, cut into ½ inch cubes
1 carrot, cut into ½ inch dice
¼ lb green beans, trimmed and cut into 1 inch pieces
2 lbs whitefish fillets
¼ tsp salt
1/8 tsp fresh ground pepper
¼ to 1/2 tsp filé powder
Pinch cayenne pepper
1 lb angel hair pasta
1 ripe tomato, peeled, seeded, and diced
2 tbsps extra virgin olive oil
½ cup fresh basil, chopped

Instructions
1. Cook zucchini in large pot of boiling, salted water until tender (about 1 minute). Remove with a slotted spoon and set aside.
2. Add the carrots to the boiling water; cook until tender (about 2-3 minutes). Remove and keep water boiling until ready to cook pasta.
3. Preheat the broiler and broiling pan.
4. Season the fish with salt, black pepper, filé powder, and cayenne pepper to taste.
5. Broil fish 4-5 inches away from heat until it is lightly browned, firm to the touch, and opaque (about 7-10 minutes).
6. Transfer fish to platter and remove skin.  Keep warm.
7. Add pasta to boiling water and cook until al dente.  Drain well.
8. Return drained pasta to the pot, set over moderately high heat.
9. Add cooked vegetables, chopped tomato, olive oil, and basil.  Toss until blended and heated through.
10. Transfer to a large serving platter.  Place fish on top and serve at once.
 
Bette Davis’ Red Flannel Hash

 















 

 

 

 

 

 

 

 

 

Ingredients
2 cups cooked corned beef
3 cups cold boiled potatoes
1-1/2 cups cooked beets
Salt and pepper to taste
½ cup (or more) of cream
½ stick of butter

Instructions
1. Chop all ingredients and combine in a bowl.
2. Season to taste and moisten mixture with cream.
3. Place mixture in a hot, buttered heavy skillet.  Stir and spread evenly in pan.
4. Brown slowly over medium heat.
5. Serve with poached eggs on top.
 
Katharine Hepburn’s Brownies

 















 

 

 

 

 

 

 

 

 

Ingredients
Two 1 oz squares unsweetened Baker’s chocolate
1 stick unsalted butter
1 cup sugar
2 eggs
½ tsp vanilla
¼ cup flour
¼ tsp salt
1 cup chopped walnuts

Instructions
1. Melt chocolate and butter in a heavy saucepan over low heat.
2. Remove from heat and stir in sugar.  Add eggs and vanilla and beat well.
3. Stir in flour, salt, and walnuts.  Mix well.
4. Pour mixture into a buttered 8 inch square baking pan.
5. Bake at 325 degrees for 40 minutes.
6. Cool and cut into squares.
 
Lucille Ball’s Chinesey Thing

 















 

 

 

 

 

 

 

 

 

Ingredients
4 tbsps butter
2 cloves garlic, minced
2 small bunches green onion, chopped
2 stalks celery, chopped
1 large green pepper, diced
6 cups water
½ cup cornstarch
1 can Chinese water chestnuts
1 can bean sprouts
1 package frozen pea pods
1 large can Asian-style vegetables
½ cup beef broth
Soy sauce to taste
4 sirloin tip steaks, medium thick, cut into very thin strips

Instructions
1. Melt butter.  Add garlic, green onions, celery, and pepper; sauté 10 minutes, stirring constantly.
2. While vegetables are cooking, mix cornstarch in a little cold water.
3. Boil remaining water, add cornstarch mixture; mix well.
4. Add sautéed vegetables to the sauce and cook over low heat for 30 minutes.
5. Add meat and cook an additional 10 minutes.
6. Serve over rice.


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