Larry Hagman Favorites:

PEANUT RICE

10 - 12 servings

8 cups freshly cooked white rice
1 cup roasted peanuts, coarsely chopped
1/2 cup (1 stick) unsalted butter
1/2 cup honey
2 teaspoons cinnamon
1 1/2 teaspoons powdered sugar
parsley for garnish

1. Thoroughly combine all ingredients except for garnish in a three quart casserole. 
2. Cover and keep warm until ready to serve then add parsley just before plating.

MEDITERRANEAN ORANGE CHICKEN

10 servings

10 whole chicken breasts, skinned, boned and halved
1/4 cup of all purpose flour
1 teaspoon salt
1/4 teaspoons freshly ground pepper

2 tablespoons (1/4 stick) unsalted butter
2 tablespoons olive oil
1 teaspoon oregano
1 large garlic clove mined

2 cups dry red wine
1 12 ounce can of frozen orange juice, thawed

1 tablespoon butter
1 tablespoon olive oil
10 large mushrooms, thinly sliced
2 large red onions, thinly sliced into rings
2 large green peppers, sliced
1 cup coarsely chopped Greek olives

1. Combine flour, salt and pepper.  Dust chicken lightly in mixture
2. Heat butter and oil in large skillet over medium heat.  Stir in oregano and garlic
3. Add chicken in batches, and saute until golden brown on both sides
4. Transfer to a 4 quart casserole and set aside
5. Preheat oven 375 degree f.
6. Combine wine and orange juice in medium bowl and blend well
7. Add to skillet with chicken
8. Saute and simmer uncovered about 2 to 3 minutes, scraping bottom of pan and brush chicken with sauce
9. Cover and bake for 30 minutes
10. Heat remaining butter and oil in same skillet used
11. Add mushrooms, onions and green peppers
12. Saute over medium heat until slightly softened about 4 minutes
13. Spoon over chicken and add olives
14. Bake uncovered another 30 minutes, basting every 10 minutes until chicken is fully cooked
15. Serve immediately.

Grilled Salmon

serves 6

6 salmon steaks about 1" thick
1 lemon

marinade

1 lemon juiced
1/2 cup dry vermouth
salt to taste
pepper to taste

lemon mustard butter

1/4 lb butter softened
1 teaspoon salt
1 tablespoon mustard seeds
1/2 lemon zest

1. Arrange salmon stakes in a shallow dish.
2. In a small bowl mix together lemon juice, vermouth, salt and pepper.
3. Pour over salmon steaks.
4. Cover and  marinate in refrigerate for up to 2 hours.
5. Mix together butter, salt, mustard seed and lemon zest and set aside.
6. Preheat grill to medium high.
7. Drain salmon steaks.
8. Spread lemon mustard butter on both sides of salmon.
9. Grill approximately 5 minutes on each side until done
10. Brush with remaining lemon butter
11. Garnish with lemon wedges

LARRY’S BIRTHDAY CAKE
(Maybe he baked it himself)

SANS RIVAL

9-12 servings

5 8" square baking pans

Meringue

6 large eggs separated

2 1/4 cups sifted powdered sugar

1 1/2 cups ground blanched almonds

Praline

1/2 cup sugar

1/2 cup plus 2 tablespoons slivered almonds

Butter cream

1 cup (2 sticks) unsalted butter (at room temperature

2 cups sifted powdered sugar

3 egg yolks

2 teaspoons vanilla

powered sugar

marzipan (garnish)

Marzipan

2 7 ounce packages almond paste

1 egg white

food coloring

powdered sugar (optional)

Meringue

1. Beat egg whites until stiff, gently, but thoroughly fold in   powdered sugar and ground almonds

2.  Divide equally among prepared pas, spread evenly to edges

3.  Place 3 pans on top rack of 2 pans on bottom

4.  Bake 15 minutes reverse pans and bake an additional 20- 25 minutes or until golden brown, but still soft in the middle. 

5.  Remove from oven and cool completely on pans.

Praline

1.  Butter 9" pie plate very generously and set aside

2.  Place sugar in medium skillet and cook over medium heat stirring constantly until sugar is melted and caramel colored about 5 0 7 minutes

3.  Stir in almonds and blend until evenly coated

4.  Spoon into prepared pit plate and cool completely

5.  Then pulverize in food processor or blend

butter cream

1.  Cream, butter with electric mixer in medium bowl.

2.  Blend in powered sugar

3.  Add egg yolks one at a time and beat well after each addition.

4.  Blend in praline and vanilla

To assemble

1.  Preheat oven to 300 degrees

2.  Generously grease and flour baking pans

3.  Using a spatula, carefully remove meringues from pans.

4.  Place meringue layer on serving plate and spread with 1/4 of butter cream mixture

5.  Repeat with remaining layers, ending with meringue

6.  Dust with powered sugar and garnish with marzipan