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Cook spaghetti (allowing 1 lb. for 3 persons) in boiling salted water, using a very large kettle and plenty of water so that each strand of spaghetti can move about freely. Cook uncovered for 7 minutes. Lift from boiling water (never drain spaghetti) to heated platter or casserole, toss spaghetti in butter and Brown Derby Tomato Sauce, and cover with Brown Derby Meat Sauce (see recipe below). Sprinkle with grated Parmesan cheese to taste.

Brown Derby Tomato Sauce

1/2 cup olive oil

1 No. 2 can tomato puree

1/2 large onion, chopped

1 No. 2 can solid-pack tomatoes or 3 lbs. fresh tomatoes

1 bead garlic, chopped

1 small carrot, diced

2 outside pieces celery, diced

1/4 tsp. thyme

1/2 tbs. black peppercorns

1/4 tsp. basil

1 ham bone or shank

1/4 tsp. oregano

1/2 cup flour

2 tbs. salt

Heat olive oil in heavy kettle, add onion, garlic, carrot, celery, peppercorns, and ham bone. Allow to smother 8 minutes. Add flour and blend well. Add puree, tomatoes, spices, and salt. Cook 1 hour. Strain through fine sieve. Use with spaghetti, meats, fish, poultry.

Derby Meat Sauce (For Spaghetti) Serves 8-10--2 qts.

1 lb. ground beef

1 No. 1 can solid-pack tomatoes or 2 lbs. fresh tomatoes

1 lb. ground veal

1/2 lb. ground pork

2 cups beef stock

1/2 cup olive or salad oil

1/2 tsp. oregano

1 large onion, chopped

1/2 tsp. basil

2 cloves garlic, chopped (optional)

1/2 tsp. nutmeg

1/2 bay leaf

1/2 lb. sliced fresh mushrooms

1/4 tsp. rosemary

1 oz. sliced dry mushrooms

1/2 tbs. paprika

1 cup burgundy

3 tbs. salt

1 No. 1 can tomato puree

1 tbs. ground black pepper

Brown meat in oven at 360 degrees. Stir well to get an even brown. Heat oil in heavy kettle; add onion, garlic, and mushrooms. Saute 5 minutes, stirring well. Add wine, tomato puree, tomatoes, and beef stock; cook 10 minutes and add browned meat. Blend well. Add all spices and salt and pepper. Simmer on slow fire 1 1/2 hours. Skim top several times during each cooking period.

Keep some manicure scissors handy.

Brown Derby Cobb Salad w/ French Dressing

Cobb Salad, serves 4-6

1/2 head of lettuce

6 strips crisp bacon

1/2 bunch watercress

1 avocado

1 small bunch chicory

3 hard-cooked eggs

1/2 head romaine

2 tbs. chopped chives

2 medium-sized tomatoes, peeled

1/2 cup fine grated imported Roquefort cheese

2 breasts of boiled roasting chicken

1 cup Brown Derby Old-Fashioned French Dressing (see recipe below)

Cut finely lettuce, watercress, chicory, and romaine and arrange in salad bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange in a strip across the salad. Dice breasts of chicken and arrange over top of chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado in small pieces and arrange around the edge of the salad. Decorate the salad by sprinkling over the top the chopped eggs, chopped chives, and grated cheese. Just before serving mix the salad thoroughly with French Dressing.

Old-Fasioned French Dressing (1 1/2 quarts)

This is the French Dressing which became so popular among the stars that the Brown Derby decided to bottle it for home use. The cup of water is optional, depending upon the degree of oiliness desired in this dressing.

1 cup water

1 cup red wine vinegar

1 tsp. sugar

Juice of 1/2 lemon

2 1/2 tbs. salt

1 tbs. ground black pepper

1 tbs. Worcestershire Sauce

1 tsp. English mustard

1 bead garlic, chopped

1 cup olive oil

3 cups salad oil

Blend together all ingredients except oils. Then add olive and salad oils and mix well again. Chill. Shake before serving.

This dressing keeps well in the refrigerator. Can be made and stored in a 2 qt. Mason jar.

Enjoy!!!!!

Cuban Bread

Cuban Bread Yields 2 Loaves

1 Pkg Yeast

7 Cups Flour, Sifted

2 Cups Lukewarm Water

- Cornmeal

1 1/4 Tbls Salt

- Water

1 Tbls Sugar

Dissolve the yeast in the lukewarm (90 degrees) water. Add the salt and sugar. Stir well. Add the flour, one cup at a time, beating it in using a wooden spoon (or using the dough hook on an electric mixer) to make a fairly stiff dough. Shape the well mixed dough into a ball. Place in a greased bowl. Grease the top of the dough. Cover with a towel. Let stand in a warm place until doubled in bulk. Do NOT preheat the oven. Turn the dough out onto a lightly floured board. Shape into long, French style loaves (or into round, Italian style loaves, if you wish). Sprinkle the baking sheet liberally with cornmeal. Place the loaves on the baking sheet. Allow to stand and rise for 5 minutes. Slash the tops of the loaves in two or three places with a knife. Brush the loaves with water. Place in middle shelf of the COLD oven. Place a pan of BOILING(!) water on the bottom of the oven. Set the oven control to 400 degrees. Bake the breads until they are crusty and done (roughly 40-45 minutes).

Piccalilly

For those of you who have seen "The Long Long Trailer" with Lucy and Desi, you will remember Lucy's character as hoarding lots of canned goods in the trailer, including Piccalilly. If you were wondering what Piccalilly is, here's a recipe: Makes 5 pints

6 pounds green tomatoes (18-20)

1 quart chopped cabbage

1 large green bell pepper

1 hot red pepper

1 cup salt

6 cups vinegar

2 cups sugar

1/2 tsp. ground ginger

1/2 tsp. ground cinnamon

1 Tablespoon mustard, seed or ground

1/2 cup horseradish, freshly grated or bottled

Follow these steps:

1. Chop or coarsely grind the tomatoes, cabbage and peppers.

2. Sprinkle with salt, cover with water and let soak overnight.

3. Combine vinegar, sugar, ginger, cinnamon and mustard.

4. Drain tomatoes, cabbage and peppers thoroughly. Simmer in vinegar mixture three to five minutes or until tender.

5. Add horseradish.

6. Pack into clean hot jars, leaving 1/2-inch head space. Seal.

7. Sterilize with open kettle canning method; process 10 minutes in hot water bath.

If desired, a pinch of allspice and cloves, and 1 1/2 pounds of sliced onions may be added. Combine onions with tomatoes, cabbage and peppers before salting. From: The Red and Green Tomato Cookbook

Vitameatavegamin

You need:

1 small peeled cucumber (8oz/230grams) coarsely chopped

1 red bell pepper (6oz./180grams)

1 cup (240ml.) tomato juice

3 drops Tabasco sauce

4 drops Worcestershire sause

2 tsp. Rose's lime juice

3/4 cup (180ml.) vodka

Hold pepper over a medium-high flame to blacken skin, then peel under running water. In a food processor, combine cucumber, and red pepper by pulsing until a puree is obtained. Mix puree with remaining ingredients. Pour into a tall chilled glass filled with ice. Makes 4 drinks. (Legal drinking age only please.)

Lucille Ball's Chicken Saute

As featured in the National Enquirer.

1 chicken

-flour, salt, pepper and paprika

1/4 cup olive oil

1 tlbs. chopped parsley

1 cup sliced mushrooms

1 small onion

6 artichoke hearts

1 garlic clove

1/4 cup white wine

Dust 1 cut-up chicken with a mixture of flour, salt, pepper and paprika. Heat 1/4 cup olive oil and fry chicken until golden. Cover skillet, reduce heat and cook until tender. Remove chicken. Add to the skillet 1 Tablespoon chopped parsley, 1 cup sliced mushrooms, 1 small chopped onion, 6 artichoke hearts (cooked or canned); 1 chopped garlic clove. Cook until onion is tender. Add 1/4 cup white wine. Replace chicken in skillet. Cover; and simmer for 10 minutes. Serves 2-4.

Swedish Coffee

This one comes from the Lucy episode 'Pioneer Women'.

2 eggs

-coffee grounds

-water

Take a coffee pot and put in the coffee grounds and two eggs, (including the shell!) stir it all up, add water, bring it just to a boil, then remove it from the heat and let it set and steep. The eggs keep the grounds together and as it steeps the grounds, eggs and shells all stick together and settle to the bottom! Then you enjoy! It is very good coffee.

Fried Grasshoppers

Ricky Ricardo and Bob Cummings "enjoyed" these in Japan!

3/4 cup flour

1 tsp. baking powder

1 tsp. salt 3/4 cup milk

1 egg

1 cup grasshoppers

Sift flour, baking powder and salt. Add milk and beat until smooth. Beat in the egg. Pull off grasshopper wings and legs, and heads. Dip insects in batter and deep fry. Salt as french fries.

Watercress & Tuna Sandwiches

Lucy and Ethel had watercress sandwiches on their ride to Florida with the alleged hatchet murderess!

6 oz. can tuna, drained and flaked

1/2 cup butter, softened

1/2 cup watercress leaves, finely chopped

1/8 tsp. pepper

1/4 tsp. salt

24 slices bread

Blend tuna, butter, 1/2 cup watercress, salt and pepper. Makes 12 sandwiches.

Lucy's Favorite Appetizer

-Strawberry jam

-Cottage cheese

-Saltines

Put jam and cottage cheese on saltines. Eat!

Arroz con Pollo

one 3-lb. chicken, cut into 8 pieces and skin removed

2 tsp. salt

-freshly ground black pepper to taste

juice of 1 lime

1/2 cup pure Spanish olive oil

1 medium-size onion, finely chopped

1 medium-size green bell pepper, seeded and finely chopped

3 or 4 cloves garlic, minced

1 cup crushed tomatoes or prepared tomato sauce

1/4 cup finely chopped drained pimientos

1 tsp. ground cumin

1 bay leaf

1/2 cup dry white wine

5 cups chicken stock or canned chicken broth

1 14 oz. package , or 1 1/2 cups short-grain rice (Valencia), soaked for 1 hr. in cold water to cover with 2-3 saffron threads or 1/2 tsp powdered saffron, and drained

1/4 tsp powdered saffron or 3-4 saffron threads, crushed

1 cup sweet peas (prefer Le Sueur)

2 pimientos, chopped, for garnish

1. Wash the chicken, pat it dry with paper towels, and sprinkle it with the salt, pepper, and lime juice.

2. In a large, heavy casserole over medium heat, heat 1/4 cup of the oil over low heat until it is fragrant, then brown the chicken 6-8 minutes on each side. Remove the chicken and set it aside. Add the remaining oil and cook the onion, bell pepper, and garlic, stirring, until the onion is transparent, 6-8 minutes. Add the tomatoes, pimientos, cumin, and bay leaf, and cook, stirring, 5 minutes. Add the chicken, mix well, add the wine, and cook 5 minutes.

3. Add the stock and bring to a boil. Adjust the seasonings --it should be somewhat salty, since the rice will absorb salt later on.

4. Preheat the oven to 350 F. Add the drained rice and, if it is not yet bright yellow, add the additional saffron. Bring it to a boil over high heat and cook, uncovered, until most of the water has been absorbed and small craters form on top of the rice, 20-25 minutes.

5. Remove from the heat, add 3/4 cup of the peas, cover, and place in the oven until the rice is tender, about 20 minutes. (You can do this step on top of the stove over medium heat, but the rice cooks better and becomes more tender in the even heat of the oven. This is especially true if you double or triple the recipe to serve a large group.)

6. Transfer the chicken and rice to a large platter, garnish with the remaining peas and chopped pimientos, and serve hot. Makes 4 servings.

Brown Derby Mixed Green Salad

Serves 4

1/2 head romaine cut in 1-in.

1/2 head chicory pieces

2 tomatoes, peeled and

1/2 head (medium size) lettuce, quartered pulled

1/2 cup chopped celery

1/2 bunch watercress (!)

1/2 cup Brown Derby Old-fashioned French Dressing

Toss the greens in a large, cold salad bowl and mix lightly. (Fred would have used a Derby.) Garnish with tomatoes. Sprinkle chopped celery on top. Just before serving add French Dressing and toss lightly.

In "L.A. at Last" Wm. Holden is plastered with an applesauce pie due to Lucy Ricardo tripping the waiter who is carrying a trayful of desserts.

Applesause Pie w/ Brown Derby Pastry

9-inch unbaked pie shell (see below)

3 eggs

5 T. sugar

1/2 tsp. cinnamon

2 1/2 cups milk

1 cup applesauce

Beat eggs, sugar, cinnamon and milk. Mix in applesauce. Pour into shell. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees for 30 minutes.

Brown Derby Shell Pastry Dough

3/8 cup (1/4 cup and 2 Tablespoons) sugar

1 egg 1/4 tsp.

lemon rind, grated

Small pinch salt

1/2 tsp. vanilla (bean or extract)

2/3 cup butter

2 1/4 cups flour

1/2 tsp. baking powder

Mix sugar, egg, lemon rind, salt and vanilla in electric mixer until a creamy consistency is reached. Knead butter until smooth, then add to egg mixture. Add flour and baking powder, with mixer at slow speed, until a paste is formed. Switch to high speed for a few turns, to make sure everything is well mixed. Roll out thin on lightly floured board and bake in 400 degree oven for 10 to 12 minutes. In addition to pie shells, this basic dough may be used for all kinds of cookies. By varying the amounts of baking powder, different degrees of crispness can be obtained, the less baking powder the crisper.

Brown Derby $10,000 Apple Pie

2 cups apples, thinly sliced

3/4 cup Apple Pie Seasoning: Equal amounts white and brown sugar, 1 level Tablespoon flour, 1/8 tsp. cinnamon, 1/16 tsp. nutmeg, few grains of salt

2 cups Brown Derby Pastry

2 T. melted butter

2 T. water (if apples are dry)

Mix apples and seasoning together. Line an 8-inch pan with the pastry, fluting at edges as for custard pie. Brush bottom and sides with melted butter. Add apple mixture and dot with melted butter. If apples are dry, add enough water to moisten. Cover with pastry top and decorate as with other fruit pies, but bake in preheated oven longer---20 minutes at 450 degrees, then 40 minutes (or until apples are tender) at 350 degrees. Cool free from draft.

How it got its name and fame

"Some time ago the Brown Derby set out to make the Perfect Apple Pie. No restrictions were put on budget or type of pastry or filling. There was no time limit on the search. More than a thousand recipes were considered.

Two years, 1,900 pies, and $10,000 later there emerged a new apple pie and a new crust which the Derby was proud to serve. Their pride has been justified; pie lovers, an extremely critical group, keep drooling their praises and keep coming back for more. At the Derby bakeshops trained crews make up the pies in small numbers---to retain the homemade flavor. Jonathan and Winesap apples, from Washington's largest orchard, are used. Then the pies are wrapped in special plastic covers and quick-frozen. Still unbaked, they are stored in deep-freeze boxes at all Brown Derby restaurants and baked as needed. Almost always the last piece has been devoured within an hour after they leave the oven. They are also sold at the Brown Derby Shops for home baking."

Do you have an authentic Lucy recipe that isn't listed here? If so please fill out the form below and I will list it here.

A special thanks to Nancy Schnepp.

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