A comedy cooking show with Kathy Douglass honoring vintage recipes from beloved stars. This episode features recipes from William Shatner, Leonard Nimoy and DeForest Kelley.
DeForest Kelley’s Swiss Cheese Potato Casserole: Recipe from “Dead Celebrity Cookbook” by Frank Decaro.
3 pounds potatoes, 1 1/2 pound shredded Swiss cheese, 1/2 cup butter, salt and pepper to taste, paprika.
Boil potatoes in their skins until half-cooked. Chill, preferably overnight. Place a layer of potatoes in a well-buttered 2 qt. shallow baking dish. Sprinkle with a layer of cheese. Dot with butter. Sprinkle salt and pepper. Repeat layers and sprinkle top with paprika. Bake at 350 for about an hour.
William Shatner’s Veal Piedmont: 4 slices thin veal cut from leg, suitable for scallopini. 2 slices proscuitto (or boiled) ham, 4 slices Swiss (or Gruyere) cheese, 1/2 cup bottled Italian salad dressing. Sandwich slice of ham and one of the cheese between two slices of meal. Secure ends with string, Marinate overnight in salad dressing, Grill over hot colas six or seven minutes on each side. Remove string before servings. Serves 4.
Cold Soup Nimoy: 2 cans cream of celery soup. 2 cans cold water, 1/4 pointe sour cream, juice of 1 lemon, 1 seeded and chopped cucumber, 3 chopped scallions, 1 chopped green pepper, seasoned salt and pepper. Mix the soup, water, sour cream, lemon juice and seasoning. Beat with egg beater. Stir in chopped vegetables. Chill and serve in cold soup bowls. It’s especially nice if you let it hill over night.
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