Want to cook, and eat, like one of old Hollywood’s top stars? Following are five recipes to get your juices flowing. Enjoy! Note to Millennials: Do you know these stars?
Aretha Franklin’s Queen of Soul Ham
Aretha Franklin once said to an interviewer that soul “could be many things to many people, because it is a feeling. Painters and artists have soul. Even a chef has soul.” This recipe for glazed ham is a longtime favorite of the Franklin family, prepared for holidays, celebrations, or whenever the urge to cook it strikes. Aretha makes her ham the centerpiece of almost all her family gatherings, which are usually served as a buffet with each relative and friend contributing a dish. Serves 12.
What you’ll need:
1 (12 to 14 pound) fully cooked, bone-in ham
1 (16 ounce) box light brown sugar
3 tablespoons French’s mustard
1 (8 ounce) jar maraschino cherries, drained
1 (12 ounce) ginger-ale (preferably Vernor’s)
1 (20 ounce) can pineapple rings
Baker’s coconut for garnish, optional
1. Heat oven to 350 degrees F.
2. Using a paring knife, score the ham, creating a diamond pattern. Insert cloves into the corners of each diamond. Place the ham on a rack set in a 12 × 15-inch roasting pan. Cover loosely with foil, and bake until ham appears juicy, about 30 minutes.
3. Place brown sugar and mustard in a medium bowl, and stir to combine. Gradually add ginger ale to brown sugar mixture until a pourable consistency is achieved; you may not need the whole can.
4. Remove ham from oven and remove foil. Pour brown sugar mixture over ham, and, using a pastry brush, coat the sides.
5. Cover ham with foil, return to oven, and cook for 1 hour, basting every 20 minutes. Remove foil for last 20 minutes.
B. B. King’s German Chocolate Cake
What you’ll need for the cake:
1/2 cup semisweet chocolate
1 1/4 cups butter
2 cups granulated sugar
4 eggs, separated
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
What you’ll need for the frosting:
1 1/2 cups evaporated milk
1 1/2 cups granulated sugar
4 egg yolks, slightly beaten
3/4 cup butter
1 1/2 teaspoons vanilla extract
2 cups coconut
2 cups chopped pecans
1. Cake: Melt chocolate and 1/4 cup of the butter in heavy bottom pan. Let cool.
2. Cream together remaining butter and sugar in medium bowl. Beat in egg yolks. Stir in vanilla extract and chocolate mixture. Sift together dry ingredients. Alternately add dry ingredients and buttermilk to chocolate mixture.
3. Beat egg whites until stiff in large bowl. Fold in chocolate mixture. Pour cake batter evenly into the three prepared pans. Bake 30 minutes or until cake springs back. Let cool on racks.
4. Frosting: Combine evaporated milk, sugar, egg yolks and butter in a saucepan. Add vanilla extract. Cook over medium heat, stirring continuously until thickened (thick enough to coat back of spoon). Remove from heat. Stir in coconut and pecans. Cool until thick enough to spread over cake.
5. Place 1 cake layer on plate. Spread frosting evenly over top. Repeat with remaining layers. Spread remaining frosting evenly over sides of cake. Serve.
Dolly Parton’s Banana Pudding
What you’ll need for the pudding:
1 (12 ounce) box vanilla wafer cookies
4 large firm, ripe bananas, sliced (about 1 1/2 pounds)
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
3 cups milk
1 large egg
Yolks of 3 large eggs
1/4 cup butter or margarine
1/2 teaspoon vanilla extract
What you’ll need for the meringue topping:
Whites of 3 large eggs
1/2 teaspoon granulated sugar
1/2 teaspoon freshly squeezed lemon juice
1/2 teaspoon vanilla extract
1. Prepare pudding: Heat oven to 350 degrees F.
2. In deep 2-quart casserole toss cookies and bananas to mix well; set aside.
3. In 2-quart saucepan combine 3/4 cup of sugar, flour and salt; using wire whisk or fork, beat in milk until blended and smooth. Bring to boil over medium-low heat; cook 1 minute, stirring constantly. Remove from heat.
4. In small bowl beat egg and egg yolks, adding 2 or 3 tablespoons hot milk mixture. Stir egg mixture into saucepan; set over low heat; cook 2 minutes, stirring constantly until mixture is hot but not boiling. Stir in butter until melted. Remove from heat; stir in 1 teaspoon vanilla extract. Pour mixture over cookies and bananas in casserole; set aside.
5. Prepare meringue topping: In large bowl with electric mixer at high speed, beat egg whites, sugar, lemon juice and vanilla extract until stiff peaks form. Spoon mixture over top of pudding, making sure meringue touches sides of casserole all around. Bake 15 minutes until top is golden.
Elvis Presley’s Fried Peanut Butter and Banana Sandwich
What you’ll need: 1 small ripe banana
2 slices white bread
3 tablespoons peanut butter
2 tablespoons butter
1. In a small bowl, mash the banana with the back of a spoon.
2. Toast the bread lightly. Spread the peanut butter on one piece of toast and the mashed banana on the other.
3. Fry the sandwich in melted butter until each side is golden brown. Cut diagonally and serve hot.
Rock Hudson’s Chicken Casserole
What you’ll need:
1/4 cup butter, divided
1 1/2 tablespoons flour
1 cup chicken broth
1 cup milk
1/2 teaspoon paprika
Salt, to taste
Fresh ground pepper, to taste
1 cup mushroom caps, sliced
2 1/2 cups cooked diced chicken
1/2 (10 ounce) package frozen petite peas, lightly cooked
1 cup cooked noodles
1 tablespoon sherry wine
1/3 cup bread crumbs
1 teaspoon sweet butter, softened
1. Melt half the butter in skillet; gradually stir in flour. Cook over low heat, stirring. Gradually stir in chicken broth, milk, paprika, salt and pepper; cook over low heat about 10 minutes until thickened.
2. Sauté mushrooms lightly in remaining butter in a separate skillet. Add to cream sauce with chicken, drained peas, noodles and sherry.
3. Place in well-greased casserole dish; top with bread crumbs and dot with butter. Bake for 30 minutes in preheated 350 degree F oven.
4. Serve at once, alone, or with tossed green or wilted lettuce salad. Serves 4 to 6.