Dead-Celebrity Recipes

Liberace’s Sticky Buns
Makes 2 dozen
1 cup white raisins
1/4 cup light rum
1 1/2 cups brown sugar
2 sticks unsalted butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon ginger
3 packages refrigerated unbaked crescent rolls
1 cup chopped pecans
1 cup whole pecans
Non-stick baking spray with flour for greasing pan

Preheat oven to 325°. Spray two muffin pans with non-stick baking spray. Combine raisins and rum in a small bowl and warm in microwave on high for 45 seconds. Set aside. In a saucepan, melt butter and then stir in spices and brown sugar. Cook, stirring frequently, until it becomes a bubbling syrup. Put a teaspoon of syrup and a few whole pecans in each muffin cup. Unroll one package of crescent rolls on a piece of parchment paper. Pinch seams together to form one flat piece. Drizzle a quarter of the syrup over the dough. Sprinkle a third of the raisins and a third of the chopped pecans on it. Roll it jelly roll style. Cut into 1-inch thick pieces. Place one slice of dough, cut side up, in each muffin tin. Repeat with each package of crescent rolls. Bake 13–15 minutes or until golden brown. Remove from oven and immediately flip the buns onto a cookie sheet covered with parchment paper. Replace any nuts that may have stuck to the pan and serve warm.

Raymond Burr’s Chicken Lolo
Serves 6
1 cup fresh coconut, grated
1 cup water
1 lemon, peeled and sliced
1/2 cup chopped onion
2 tablespoons butter
6 chicken breasts, boned, skinned, and cut into chunks
1/2 teaspoon ground ginger
1 teaspoon salt
1 canned green chili pepper, sliced
1 tablespoon flour

In a saucepan, combine coconut, water, lemon, and onion. Bring to boil. Remove from heat and strain. Melt butter in a large skillet and add chicken breasts. Cook until meat is no longer pink. Add ginger, salt, and chili pepper. Pour in strained coconut mixture, cover and simmer 10 minutes. Mix flour with a small amount of cold water to make paste. Stir that into the sauce, bring it to a boil, simmer two minutes, and serve.


Lucille Ball’s Tropical Treat
Serves 4
1 head lettuce
1 can pineapple rings
2 bananas, thinly sliced
1 tablespoon half and half
1/2 cup mayonnaise
1/2 cup finely chopped nuts
4 maraschino cherries

Line the bottoms of four individual salad bowls with lettuce leaves; lay in several pineapple rings, then a layer of sliced bananas. Mix half-and-half with mayonnaise and stir into a thick creamy mixture. Spoon the dressing over the salad, sprinkle with chopped nuts, and top each with a cherry.


Bea Arthur’s Vegetarian Breakfast
Serves 2
1 tablespoon margarine
2 medium tomatoes, sliced
3/4 cup chopped fresh mushrooms
Salt and pepper, to taste
4 slices bread, toasted

Preheat oven to 250°. Melt the margarine in a small sauté pan over medium heat. Add the tomatoes and mushrooms, and sauté until soft, about 4 minutes. Season to taste with salt and pepper. Put some tomato-mushroom mixture on each piece of toast. Heat in the oven for 2 minutes before serving.

Variation: Toast slices of sturdy seven-grain bread for this recipe and melt a slice of soy cheese over the top for added flavor. You can use dairy cheese, of course, but be forewarned: somewhere Bea will be saying, “God’ll get you for that!”



Blase DiStefano

Blase DiStefano is the Creative Director/Entertainment Editor for OutSmart Magazine.

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