Sarah Ferguson’s Fergie’s Cup of Tea
Source: Modern Maturity Magazine
Sarah Ferguson, The Duchess of York, definitely serves an English cup of tea! The secret is in the preparation…..
Lemon, milk, or sugar
Water must be boiling; not tepid, not merely scalding, but boiling. Just as it begins to boil, pour bit of it into teapot and leave for a minute to warm up the pot. Bring water back to boil again, and throw hot water out of teapot. Add a couple of teaspoons of tea to now-warmed teapot. Boil water again, pour a little of it over the tea, just enough to wet tea and it begins to warm and soak a bit. Wait a minute, then add the rest of the boiling water. Let steep for three to five minutes, depending on how strong you like it. Using a tea strainer, pour into a cup. Duchess of York says "My mum always said that tea tastes much nicer out of a cup and saucer, and goodness she was right!"
Senator Robert Dole’s Apple Pie
This 1988 Ladies Home Journal first prize apple pie winner was from the senator’s wife, Elizabeth Dole.
6 tart apples (Granny Smith, Jonathan
or Pippin), peeled, cored, sliced
2/3 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon butter
1/2 teaspoon cinnamon
Pinch of nutmeg
Combine apples, sugar and 1/2 cup water in a large skillet. Bring to a simmer over medium heat, then cover and cook 5 minutes. Dissolve cornstarch in 1/4 cup water in a small bowl; stir into apple mixture. Bring to a boil, then cook, stirring occasionally, for 2 minutes. Remove from heat. Stir in the butter, cinnamon and nutmeg. Cool.
1/2 cup butter, softened
1/3 cup firmly packed brown sugar
1 1/4 cups all-purpose flour
1/2 cup chopped pecans
Beat the butter and brown sugar in mixing bowl with an electric mixer on medium speed until light and fluffy. With mixer at low speed, beat in the flour and pecans. Press dough into a 10-inch pie plate and refrigerate 10 minutes.
1/2 cup all-purpose flour
1/2 cup chopped pecans
1/4 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon mace
1/4 cup cold butter, cut up
Combine flour, pecans, brown sugar, cinnamon, ginger and mace in a medium bowl. With a pastry blender or 2 knives, cut in the butter until mixture resembles coarse crumbs. Set aside.
Preheat oven to 400 degrees F.
Spoon filling into the pastry shell. Sprinkle topping evenly over apples. Bake for 10 minutes. Reduce oven temperature to 375 degrees F. Bake for 30 minutes more or until apples are tender. If topping browns too quickly, cover loosely with foil. Cool on a wire rack.
Walt Disney’s Chili and Beans
2 pounds dry pink (pinto) beans
2 onions, sliced
1/4 cup vegetable oil
2 cloves garlic, diced
1 cup chopped celery
2 pounds coarsely ground lean beef
1 teaspoon chili powder, or to taste
1 teaspoon paprika
1 teaspoon dried thyme leaves
1 (28 ounce) can solid-pack tomatoes
Salt, to taste
Optional seasonings for a more
spicy chili: 1/8 teaspoon each coriander, turmeric, chile
seeds, fennel, cloves, cinnamon, dry ginger or
1 small yellow Mexican chile pepper
Wash and sort beans and soak overnight in cold water.
Next morning, drain; add water to cover, 2 inches over beans. Add sliced onions and simmer, covered, until tender, about 2 hours.
Meanwhile, heat oil in large saucepot and lightly brown garlic, celery and beef, stirring. Add chili powder, paprika and thyme. Break up tomatoes with a spoon and mix with meat mixture. Cover and simmer 1 hour.
When beans are tender, combine with meat, stirring gently. Taste and add salt, as needed. Simmer 30 minutes longer.
Sarah Ferguson’s Chocolate Chip Scones
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into bits
1/2 cup miniature chocolate chips
3 tablespoons orange juice
Preheat the oven to 400 degrees F. Lightly spray a baking sheet with nonstick cooking spray.
In a large bowl, whisk the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter to make coarse crumbs. (Tip: Make sure butter is well chilled to produce the flakiest texture.) Stir in the chocolate chips. Mix in the orange juice to form a dough.
Turn out the dough on a floured surface. Pat or roll into a 9-inch circle about 1/2-inch thick. With a 2 1/2-inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet. Bake until golden brown, about 12 minutes. Cool on wire racks.
Makes 12 scones.
Each scone contains 168 calories; 4 points on the Weight Watchers 1-2-3 program.
Tony Randall’s Grilled Veal Chop with Bourbon-Cracked Black Pepper Sauce
6 (10 to 12 ounce) rib veal chops
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
1/4 cup dry red wine
1/4 cup dry white wine
1/2 cup Bourbon
1 stick (8 tablespoons) cold unsalted butter, cut into tablespoons
Salt, to taste
1 1/2 teaspoons coarsely cracked fresh black pepper
Preheat grill until hot or preheat oven to 350 degrees F.
Season the veal chops well with salt and pepper.
If you are grilling the chops, rub them with the oil. Place on the grill, leaving room between. Grill for 7 to 10 minutes per side, turning once. If the chops are 1 1/2 inches thick, cook 9 to 12 minutes per side.
If roasting the chops, heat the oil in a large cast iron skillet over high heat until hot. Add the chops and sear on one side only. Transfer the skillet to the oven and roast the chops for 10 to 12 minutes more for medium-rare.
While the chops are cooking, make the sauce. In an enamel or other nonreactive saucepan, combine the red and white wines and cook over high heat until hot. Add the Bourbon and cook until reduced by half.
Lower the heat to medium and add the butter, one piece at a time, quickly whisking it in until completely incorporated. Blend each piece of butter in fully, not just melt it, before adding the next. Work quickly but do not increase the heat under the sauce. Season with salt and cracked black pepper, and keep warm in a warm water bath until ready to use. Do no reheat the sauce over direct heat.
Place a grilled chop on each dinner plate and spoon about two tablespoons of the Bourbon sauce over the top. Serve immediately.
Tipper Gore’s Ginger Snaps
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 cup (1 1/2 sticks) butter (at room temperature)
2 cups granulated sugar
1/2 cup molasses
2 teaspoons white distilled vinegar
Preheat oven to 325 degrees F.
Mix flour, baking soda, ginger, cinnamon and cloves in large bowl.
In another large bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugar; continue to beat on medium speed until combined, 2 minutes.
Add eggs, one at a time, beating after each. Beat in molasses and vinegar until combined, 1 minute.
On low speed, beat in flour mixture.
For each cookie, roll 1 rounded tablespoon dough into ball; place 2 inches apart on ungreased baking sheet. With fork, flatten each and make cross-hatch pattern.
Bake in oven 15 to 16 minutes, until slightly browned around edges. Remove cookies.
Makes about 4 dozen cookies.
Sophia Loren’s Pizza alla Napoletana
1 envelope active dry yeast
1 1/4 cups lukewarm water
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon olive oil
1 cup marinara sauce or peeled, chopped tomatoes, to taste
2 ounces mozzarella cheese, shredded or thinly sliced, or to taste
2 ounces anchovy filets or strips of thinly sliced prosciutto, to taste
1 tablespoon chopped fresh basil, or dried, to taste
1 tablespoon freshly grated Parmesan cheese, or to taste
Freshly ground black pepper, to taste
2 to 3 tablespoons olive oil
To prepare dough, dissolve yeast in water. On a clean surface, combine flour and salt. Make a well in center of flour and add the dissolved yeast. Blend together and knead thoroughly. Add oil and continue kneading until dough is smooth and elastic. Place dough in a lightly oiled bowl; cover and let stand in a warm place for one to three hours, until doubled in bulk.
Flatten dough and roll out to form a 10-inch circle about one-quarter-inch thick. Place dough on a flat surface sprinkled lightly with cornmeal. (If you don’t have an extra-wide spatula or flat lifter of some sort with which to move the assembled pizza, transfer the dough to a board or the flat side of a tray sprinkled with cornmeal so that the pizza will slide off easily into the skillet.) Spread tomato sauce over top of dough. Add mozzarella, anchovies or other toppings, as desired. Sprinkle with basil, Parmesan and pepper, to taste.
Heat oil in large, heavy (preferably cast-iron) skillet. When oil is sizzling, transfer the uncooked pizza to the hot skillet. Cook over medium heat for about 10 minutes until crust is golden and topping is bubbly. If needed, cover pizza for a few minutes toward the end of cooking to speed melting the cheese.
Makes 4 servings.
Per serving: Calories, 415; protein, 16 grams; carbohydrates, 55 grams; fat, 15 grams; cholesterol, 21 milligrams; sodium, 1,545 milligrams
Sophia Loren’s Spaghetti con Pomodoro Crudo
1 1/2 pounds spaghetti
2 pounds tomatoes, not quite ripe, chopped
1/2 pound fresh mozzarella, thinly sliced
2 medium red or Vidalia onions (or less), thinly sliced
1/4 cup pitted Sicilian green olives, roughly chopped
2 tablespoons drained capers
1/4 cup minced Italian parsley
10 to 12 chopped fresh oregano leaves
or 1/4 teaspoon dried
1 to 2 cloves garlic, crushed
Freshly ground pepper
1/2 cup extra-virgin olive oil
Freshly grated Parmigiano cheese (optional)
Cook the pasta until just al dente. While the pasta is cooking, place in a large serving bowl the tomatoes, mozzarella, onions, olives, capers, parsley, oregano, garlic, and salt and pepper to taste. Pour the oil over and toss gently.
When pasta is ready, pour it into a colander and quickly rinse it under cold water; drain well and add the warm spaghetti to the bowl. Toss to combine, remove the garlic if desired, and serve. Pass the cheese at the table.
Yields 6 servings.
Tennessee Ernie Ford’s Pancakes or Waffles
1 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons granulated sugar
1 cup buttermilk
3 tablespoons melted butter
Mix dry ingredients in bowl. Add egg, buttermilk and butter. Stir by hand until blended. The batter will foam up and look fluffy. Add more milk if batter becomes too thick. Makes deliciously light pancakes and waffles.
Serves 3 or 4.
Tennessee Ernie Ford’s Pea-Picking Cake
1 (18.25 oz.) box yellow or white cake mix
1/2 cup (1 stick) butter or margarine
1 small can mandarin oranges, save juice for cake mix
Combine cake ingredients and bake in greased and floured 9 x 13-inch pan at 350 degrees for 35 to 40 minutes. Test cake doneness with wooden pick. Cool cake before frosting.
1 (12 or 13 ounce) container Cool Whip, thawed
1 small or medium can crushed pineapple, save juice to
pour over cooled cake
1 (3 ounce) package instant vanilla or coconut pudding (do not
make pudding according to package directions)
Combine ingredients: dry pudding, Cool Whip and crushed pineapple. Before frosting cake, pour pineapple juice over cooled cake.