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Tuesday’s Taste Tempters 11.6.12

Tuesday’s Taste Tempters 11.6.12

Posted: Tuesday, November 6, 2012 8:00 pm

Today’s recipes come from the cookbook “The Dead Celebrity Cookbook Presents: Christmas in Tinseltown, Celebrity Recipes and Hollywood Memories From Six Feet Under the Mistletoe” (ISBN-13: 978-0757317002/$14.95/paperback) by Frank De Caro. It is available at

Robert Mitchum’s Eggnog
12 egg yolks
1 pound confectioners’ sugar
1 quart rum, brandy or whiskey
2 quarts cream
1 quart milk
12 egg whites
1/2 teaspoon salt

Beat egg yolks and confectioners’ sugar together in a large bowl. Beat in the rum, brandy or whisky. Add cream and milk. In a separate bowl, beat egg whites with salt until stiff but not dry. Fold this mixture into the liquid. Chill.

Rosemary Clooney’s Viennese Goulash
2 teaspoons marjoram
1 teaspoon caraway seeds
1 teaspoon finely chopped lemon rind
1 clove garlic
3/4 cup butter
1 teaspoon tomato paste
2 pounds onions, sliced
1 tablespoon sweet Hungarian paprika
2 pounds chuck, rump, or round beef, cut into large chunks
1 1/2 cups water
Salt, to taste
1/4 cup flour, optional

Using a mortar and pestle, or a small grinder, crush together the marjoram, caraway seeds, lemon rind and garlic.
In a Dutch oven, melt the butter, add the tomato paste and crushed seasoning and stir to combine. Add the sliced onions and, stirring constantly, sauté until golden. Add the paprika and cook for a minute more, stirring constantly. Add the beef, one cup of water and salt to taste.
Cover and simmer until the beef is tender, about 90 minutes. Add more water during cooking, if needed. Before the goulash is done, add another half cup of water and bring the sauce to a boil. If more sauce is desired, sprinkle the meat with 1/4 cup flour and add another cup of water and bring to a boil.
Serve the goulash with egg noodles or boiled potatoes.

Published in The Messenger 11.6.12

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