Tag Archives: recipes

Bon Voyage Professor

20 Jan

russell (photo from the Improbable Research website)

I first learned of the death of actor Russell Johnson from the Improbable Research website. They recounted a moving story of how Mr Johnson, better known as the Professor on Gilligan’s Island, made an appearance at the Ig Nobel prize ceremony, then held at MIT, back in 1993. The article states, “Mr Johnson told us he was fearful that people in the audience would think badly of him for pretending (in the TV series) that he was a scientist. We all assured him that, to the contrary, people were thrilled at the chance to be in the same room as him.” And true to the author, Marc Abrahams’ words, “When I introduced him on stage, the audience-many of whom were MIT and Harvard students, faculty and staff- went utterly wild with joy and tears.”

(read the full story at http://www.improbable.com/2014/01/16/farewell-beloved-professor-of-gilligans-island/)

The story was touching and sweet. And I thought it was fitting to do A Haunted Fondue Farewell to such a lovely man. And in the Haunted Fondue style, I present recipes from “Mary Ann’s Gilligan’s Island Cookbook“, by Dawn Wells, the actress who played that beloved girl-next-door. The following three recipes were give to her by Russell Johnson and his wife Connie.



Professor’s Miracle Rescue Slaw

1 small head green cabbage, diced into 1/4-inch dice (about 4 to 5 cups)

3 or 4 green onions, including tops, chopped into 1/4-inch dice

1/2 cup cucumber, finely diced

6 radishes, finely chopped

1 small carrot, finely chopped

Salt to taste

Pepper to taste

1 cup salad dressing


In a large bowl combine the cabbage, onions, cucumber, radishes, carrot, salt and pepper. In a separate bowl thin the salad dressing with a little milk. Toss the dressing into the salad. Chill for a couple of hours. Makes 8 t0 10 servings.


Roy Hinkley’s Spanish Rice (how many of you remember the Professor’s name on the show was Roy Hinkley? No, me neither)

2 cups brown Basmati rice

4 cups chicken broth

2-3 tablespoons olive oil

1 bunch green onions including tops, chopped

1 cup chopped parsely

1 green bell pepper, chopped

4 to 6 cloves garlic, crushed

1/4 cup chili powder

1 teaspoon cumin

1 teaspoon oregano

1 16-ounce can tomatoes, crushed

2 7-ounce cans diced green chiles

In a large pot bring the rice and broth to a boil. Reduce the heat and cook for 45 minutes.

Meanwhile, heat the olive oil and saute the green onions, parsley, green bell pepper, garlic, chili powder, cumin and oregano for 4 to 5 minutes. Add the tomatoes and diced green chilies. Mix well and transfer the mixture to a baking dish. Bake at 400 degrees for 30 minutes. Serve with green salad. Makes 6 to 8 servings.


Professor’s Apples Archimedes

6 to 8 tart apples (Granny Smith or Pippin), peeled and sliced

Juice of 1/2 lemon

3 tablespoons dark brown sugar

1 tablespoon cinnamon

1 cup raisins

Hot water

2 cups any bran cereal or shredded wheat

1/2 cup butter, melted

1/2 cup orange juice


In a large bowl combine the sliced apples, lemon juice, brown sugar and cinnamon. In a small bowl soak the raisins until plump in hot water to cover. Drain and discard the water. Add raisins and bran cereal to the apple mixture. Add the melted butter and mix. Pour the mixture into a buttered, shallow  baking dish, and pour the orange juice over all. Dot with butter. Cover the pan with foil. Bake at 400 degrees for 40 minutes. Uncover and bake until brown on top, about 15 minutes. Makes 6 servings.







Merry cheXmas, part 2

23 Dec

As I write this I’ve got my latest Chex recipe baking in the oven. Tonight I’m making Tangy Meatloaf. I must admit, I’ve made some adjustments. First, I used Corn Chex instead of Wheat. The shop had no Wheat Chex and I didn’t fancy substituting it for Chocolate Chex. Plus I already had the Corn Chex in the house from making the garlic breadsticks. Also, you’ll notice the recipe calls for garlic, pepper and seasoned salt. I used Adobo. It had all those ingredients in one handy container. So in it went.

Now as my meatloaf bakes, I’ll share the recipe for this and another main dish….

The Main Course

Tangy Meatloaf

I quote from the book- “Wheat Chex and an unusual seasoning blend give this basic meatloaf a special flavor”. If the garlic sticks were anything to go by, I’d wager that flavor is Chex.

1/2 cup catsup

2 tablespoons brown sugar

1/2 teaspoon dry mustard

4 teaspoons of Worcestershire sauce

1/4 teaspoon garlic powder

1- 1/2 teaspoons onion powder

2 teaspoons seasoned salt

1/4 teaspoon pepper

1 egg

2 tablespoons finely chopped green pepper

1- 1/2 cups Wheat Chex cereal crushed to 3/4 cup

1-1/2 pounds ground beef

In a large bowl combine catsup, brown sugar and dry mustard. Remove 4 tablespoons of mixture and reserve for topping. To remaining mixture add Worcestershire, garlic and onion powders, salt, pepper and egg. Blend well. Stir in green pepper and Chex. Add ground beef. Mix well.

Shape into loaf in shallow pan. Bake at 350 degrees for 65 minutes. Remove from oven and spread top with reserved catsup mixture. Bake additional 15 minutes. Makes about 6 servings.

(from Chex, The Natural Way to Good Cooking, 1975)

Hot out of the oven. Fire Claus has the situation under control….


Now meatloaf for Christmas may not be to everyone’s liking. For some Christmas dinner is all about turkey. This one is for you…

Layered Turkey Bake

3 cups Rice Chex cereal crushed to 1-1/2 cups

2 tablespoons of Blue Bonnet margarine, melted

1/8 teaspoon and 1/8 teaspoon ground oregano

2 tablespoons grated Parmesan cheese

1 can (10-3/4 oz) condensed cream of mushroom soup

1-1/4 cups evaporated milk

1/4 teaspoon onion powder

1-1/4 seasoned salt

1 teaspoon dried parsley flakes

3 cups chopped cooked turkey

1/3 cup chopped ripe olives

5 oz lasagna noodles (6 noodles) cooked

2/3 cups shredded Mozzarella cheese

Combine Chex crumbs. margarine, 1/8 teaspoon oregano and Parmesan cheese. Set aside. Combine soup, milk, onion powder, seasoned salt, parsley flakes  and 1/8 teaspoon oregano. Stir in turkey and olives.

In a 2 quart oblong baking dish, layer in order, one half the noodles, soup mixture and cheese. Repeat. Top with Chex crumbs. Bake at 375 degrees for 30-35 minutes or until bubbly around the edges. Let stand 10 minutes before cutting into squares. Makes 6 large servings.

(From, Chex, The Partymakers, 1983)

Merry cheXmas

18 Dec


What do you think of, when you think of Chex? Party mix? Anything else? Probably not. Unless you are like me and grew up with a never ending supply of Wheat Chex in the kitchen cupboard. There was always Chex in my formative years. Every day, day after day, year after year. Until my siblings and I moved out. Then my parents never bought another box of Chex. I’m still trying to figure out the significance.

So, with decades of Chex literally under my belt, it would fitting to return to Chex at this holiday time of year. Therefore, in the run up to Christmas, I will share with you recipes for an entire Christmas (or shall i say cheXmas) dinner with Chex in every recipe. And because my cookbooks are as nearly old as I am, I’ll be sharing recipes that may call for a discontinued flavor of Chex. Please feel free to substitute it with a current flavor.

CheXmas Dinner


Holiday Casserole Stuffing

3 cups Wheat Chex

1 package (7 oz) cube stuffing mix (herb-seasoned)

1 cup diced celery with leaves (the recipe calls for leaves, who am I to say?)

1/2 cup diced onion

1/4 cup and 1/2 cup Blue Bonnet Margarine

2 cups chicken bouillon

1/2 teaspoon salt

3/4 teaspoon thyme

1/4 teaspoon sage

Combine Wheat Chex and stuffing mix in large bowl. Set aside. Saute celery and onion in 1/4 margarine until tender. Stir in remaining ingredients. Pour over Chex mixture. Toss lightly to combine. Turn into 2-quart casserole. Bake covered at 350 degrees for 25-30 minutes.

(From Chex, The Partymakers)

Garlic Sticks

2 cups Corn Chex cereal crushed to 3/4 cup

1/2 teaspoon garlic powder

1/4 teaspoon of salt

2 tablespoons butter or margarine, melted

1 can (8 oz) refrigerated biscuits

Preheat oven to 450 degrees. Combine Chex, garlic powder and salt. Add butter. Mix thoroughly. Put part of crumbs on waxed paper. Cut each biscuit in half. Roll in crumbs to form sticks 8 inches long. (Crumbs will work into dough.) Add remaining crumbs as needed.

Place on baking sheet. Bake 5-8 minutes or until golden brown. Makes 20 sticks.

(From Chex, The Natural Way to Good Cooking)

I tried making the above recipe (see photo). Not exactly the 8 inches the recipe suggested. (insert male anatomy joke of choice). But, despite the lack of size, they were enjoyable.

Late Night Double Feature

3 Nov

I was working in my kitchen, late one night…

Who didn’t love the late night horror films as an impressionable child? Fun, spooky and a great start to the weekend. And what’s better than one creature feature? Two! And so, late last night in my kitchen, I made not one but two recipes from two masters of horror; Boris Karloff and Vincent Price.

Boris Karloff

As we ride the coattails of Dio de los Muertos out, it’s time to remember Boris Karloff. I’ve chosen his recipe for this festival for two reasons; in his later years he starred in several Mexican horror films such as House of Evil and Isle of the Snake People. And Mr Karloff was also a huge fan of Mexican food. So in his memory, I made his signature guacamole.


And in the “spirit” of the festival, this guacamole’s got spirit. Sherry to be precise…

2 avocados

1 medium tomato, finely chopped

1 small onion, minced

1 tbsp. chopped canned green chiles

1 tbsp. lemon juice

1 tsp sherry

Dash cayenne (optional)

Salt, pepper

Peel and mash avocados. Add onion, tomato and chiles, then stir in lemon juice, sherry and seasonings to taste, blending well. Serve as a dip for tortilla pieces or corn chips or as a spread. Makes 10 to 12 appetizer servings.

(recipe from http://www.lataco.com/taco/boris-karloffs-guacamole-recipe)

It’s frighteningly delicious…


Vincent Price

Vincent Price has been known for decades not only as the face but also the voice of horror. But not many know of his culinary passions.

In a book he wrote with his second wife, Mary, I found his recipe for a Bloody Mary…


Say it three times and the drinks will appear!

Bloody Mary, Bloody Mary, Bloody Mary…


And here’s the recipe…



Worcestershire sauce



monosodium glutamate

canned vegetable juice

1. In a large pitcher mix: 6 jiggers vodka, 6 drops Tabasco, 6 dashes Worcestershire sauce, 6 tablespoons lemon juice, 1/2 tsp salt, 1 tsp freshly ground pepper, 1/4 tsp monosodium glutamate, 2 teaspoons of sugar and two medium cans of vegetable juice.

2. Stir well and pour into glasses over ice.

Note: Our Bloody Marys are hot and sweet-sour and they show their fist.

Shockingly good…


Actually, it wasn’t that good but I had forgotten to add the sugar, salt and pepper as I was caught up in a very complex zombie board game. So although it didn’t have my full attention, my spirit was in it. Ha ha ha ha

Pick Your Poisson

3 Aug

Retro recipes are always a good time. Especially when they involve booze. The following recipes are from a 1971 cookbook I found in my local thrift store. A cookbook devoted entirely to cooking fish with booze. It’s so retro it’s current. Fish is the ultimate, sophisticated summer dish. Sure burgers and hotdogs on the grill is the aroma of summer, but when you’re cooking to impress, fish is a class act. Give that fish a drink and it’s smooth sailing on the sea of love.


So from the aptly titled, Stewed to the Gills, (by E. Lewin and B. Lewin) enjoy this sample of ripped recipes for “fried” fish. (I’ve chosen the following recipes based “sole”ly (a very poor fish pun) on the name of the recipe.)

Shrimp Swizzle

2 lbs shrimp, cooked and shelled

2 large onions, coarsely diced

1 clove of garlic, crushed

1 bay leaf

2 tablespoons oil

2 tablespoons butter or margarine

1/2 teaspoon salt

1/4 teaspoon coarse ground pepper

3 cups canned whole tomatoes

1 small can chunk pineapple

3 tablespoons dry sherry

1/2 teaspoon MSG or Accent (is Accent still available? – it’s been decades since I’ve heard it mentioned)

Saute the onions, garlic and bay leaf in oil and butter until the onions are golden brown. Salt and pepper lightly. Add tomatoes, reserving the juice. Break up tomatoes gently. Simmer for 15 minutes. Add 3 tablespoons of the liquid from the canned tomatoes, 3 tablespoons of the pineapple  juice, sherry and MSG/Accent.  Add pineapple and shrimp to sauce and mix well.  Correct the seasoning and simmer until the shrimp and pineapple are heated. Serves 6

Brandy Snappers

An elegant dinner party dish

4 pieces of red snapper

1/2 teaspoon of salt

2 cups of cooked rice

4 tablespoons butter

8 brandied apricots

2 tablespoons of apricot brandy

2 tablespoons chopped cashew nuts

Sprinkle the fish with salt, place it in a baking-and-serving pan, (I like the sound of this newfangled bit of kitchenware) and broil for 10 minutes at 400 degrees.  Remove from the broiler and reduce heat to 325. Border the pan with rice and dot fish and rice with butter. Return to the over for 5 minutes. Heat apricots in juice. Discard juice. Remove from oven and sprinkle the brandy over the fish. Nestle the apricots in the rice border. Sprinkle cashews over all. Serve immediately. Serves 4.

Hula Loopy

A crocked casserole? What bliss! This recipe combines a vast array of ingredients in a jolly, big mix that makes 70’s cooking such fun.

1 8-oz. can chopped clams, drained

4 green onions, chopped

4 water chestnuts, sliced

1 c. canned bean sprouts, drained

2 tablespoons soy sauce

1/4 tsp powdered ginger

1/2 can cream of celery soup

1/4 c, grated Parmesan cheese

1/4 c dry sherry

3 tablespoons shredded coconut

1 tablespoon lime juice

1/2 cup chopped macadamia nuts

Combine all the ingredients thoroughly, except macadamia nuts. Put the mixture in a buttered oven-to-table casserole. Bake in a 350 degree oven for 20 minutes. Remove from oven. Sprinkle with nuts and return for another 5 minutes. Serves 4.

all recipes from “Stewed to the Gills” by Esther Lewin and Birdina Lewin. Unfortunately this “cockeyed” cookbook is out of print but if you’re a lucky lobster like me you’ll find a copy in your local thrift store. Or try amazon.com…


12 Recipes of Christmas, 10, 11 and 12

25 Dec


What says Christmas better than a fondue? And here at Haunted Fondue you’re gift is not one, not two, but THREE fondue recipes!

10. French Toast Fondue

Cut French bread into about 50 bite-sized pieces, each with one crust. Combine 2 well-beaten eggs, 1/2 cup of milk and 1/4 tsp salt.
Pour salad oil into fondue cooker to no more than 1/2 capacity or to a depth of 2 inches. Heat oven range to 375 degrees. Add 1 tsp salt. Trasfrer cooker to fondue burner. Spear bread through crust with fondue fork; dip in egg mixture, letting excess drip off. Fry in hot oil till golden brown. Transfer to dinner fork; dip in Fluuy Maple Sauce. Makes 6 to 8 servings.
Fluffy Maple Sauce: Thoroughly cream together 1 1/2 cups sifted confectioners’ sugar, 1/2 cup butter or margarine, 1/2 cup maple syrup and 1 egg yolk. Fold in 1 stiffly beaten egg white. Chill, makes 2 cups.

11. Peppermint Fondue

In saucepan heat 1/2 cup of milk and 3 tablespoons butter or margarine until butter is melted. Add one 14-ounce package of creamy white frosting mix and 3/4 cup finely crushed peppermint candies; mix well. Stir in two drops red food coloring. Pour into fondue pot; place over fondue burner. Dip cookies or cake in fondue. Serves 6.

(Both from BH&G Fondue Cook Book, 1970)

12. Butter Rum Fondue

1/2 cup firmly packed brown sugar
1/4 cup butter
2 egg yolks
1/4 cup dark rum
8 small pancakes or blini

Melt the sugar and butter, stirring constantly, in the fondue pot. REmove from heat and beat in egg yolks and rum. Stir over lowest heat until creamy. Prepare the pancakes, roll up and cut into strips. Holding strips with fondue forks, dip into the sauce.

(From Fondues from Around the World, 1980)

12 Recipes of Christmas, No 5

23 Dec

Breakfast. It’s the often overlooked little brother of Christmas dinner. Most people will fry up some eggs and bacon in the fog of their early morning hangover, but not you. For you breakfast is more than a meal. It’s a way of life. You love breakfast. And breakfast loves you. You look forward to celebrating National French Toast Day (Nov. 28), Blueberry Pancake Day (Jan 28), Sticky Bun Day (Feb. 21), Donut Day (June 1) and don’t forget National Waffle Day (Aug. 24th). It’s a year full of scrumptious holidays and Christmas is when all those ingredients come together for a gangbang of breakfasty indulgence. For those breakfast lovers out there, this recipe is for you…

5. Gingerettes

3 cups gingersnap crumbs (45 cookies)
4 teaspoons baking powder
1 cup milk
3 beaten egg yolks
1/4 cup butter, melted
3 stiffly beaten egg whites
Wanilla ice cream
Sliced peaches, sweetened

Combine crumbs, baking powder and 1/2 tsp salt. Mix milk, yolks and butter; stir into crumbs. Fold in whites (Do not overmix.) Bake in preheated waffle baker. Top with ice cream and peaches. Makes 8 servings

(From BH&G Fondue and Tabletop Cookbook, 1970)

12 Recipes of Christmas

13 Dec

For this holiday season I have been digging deep into my collection of cookbooks to bring you unique recipes. Something special for the more discerning, the more adventurous of epicurians. No chocolate chip cookies and gingerbread men! No ham or turkey! Recipes your guests will remember (or wish they could forget)

Our first recipe is….


Gumdrop Bread

3 c sifted flour

3/4 c. sugar

3 1/2 t. baking power

1 t. salt

1 egg, slightly beaten

2 T. salad oil

1 1/2 c milk

1 cup of gumdrops, cut up

1/2 c nuts, chopped

Sift dry ingredients. Combine eggs, milk and oil. Add dry ingredients and mix. Fold in gumdrops and nuts. Pour into greased loaf pan. Bake in 350 degree over for 1 hour or until done.

(From Favorite Recipes of Home Economics Teachers: Casseroles)