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Cholesterol counters: looking for new dishes for festive occasions? Film and television stars give their favorite recipes for heart-healthy entertaining.

Celebrities of all ages are becoming health conscious. The Post queried the kitchens of several popular TV-celebrity cooks and asked them to share their favorite dishes and some of their thoughts about cooking.

"I definitely like an old fashioned, family atmosphere. I was raised in a family of nine children, and I have a lot of wonderful memories of my mother in the kitchen and the family all home together.

"I believe in cooking healthy. Since I was a child, my mother raised us kids to eat the natural way. I eat a lot of fruits and vegetables. I was raised that way and I live that way today.

"I like to eat mostly low-fat meals. I like chicken and fish. I eat very little red meat-it seems to give me a dragged down' feeling. I like low-fat foods because I feel lighter and am lighter.

"I like this particular recipe because it's easy to fix and low in fat and in calories. Also, it tastes great." 5 green onions, finely chopped I medium-sized celery stalk, chopped I small ripe tomato, cored and

chopped '12 teaspoon dried marjoram,

crumbled '18 teaspoon black pepper 112 cup soft white bread crumbs Preheat oven to 400' F. Wipe mushrooms with damp cloth and twist off stems; set caps aside and mince stems. In heavy 10" skillet, melt margarine over moderate heat; add green onions, celery, and mushroom stems. Cook, uncovered, stirring often until vegetables are soft-about 5 minutes. Add tomato, marjorarn, and pepper, and cook, covered, 5 minutes more. Stir in bread crumbs and then remove skillet from heat.

Spoon mixture into mushroom caps, mounding it up slightly. In lightly greased 13" x 9" x 2" baking pan, arrange mushrooms in single layer. Bake, uncovered, 20 minutes or until lightly browned.

"Cooking is especially important during the holidays, but it also is all year round. I have a home economics degree, and I learned how to cook the healthy way many, many years ago.

"I not only believe in eating low-fat foods, but I also believe it's important to eat well-rounded. Fruits, vegetables-a little of everything. Good nutrition is very important to good health.

"Cooking is one of the great joys of my life. I love to cook. It pleases me to be creative. I'm happy that I can share this recipe with Saturday Evening Post readers."

Joyce Brothers' Holiday

Roasted Capon 2 medium-size capons Canola oil Sliced white bread 2-3 egg whites Onions Celery Salt and pepper Oregano Vermouth Preheat oven to 450 deg F. Place capons in roasting pan with a little Canola oil on the bottom. Toast bread (I slice per person) in oven. Crumble toasted bread in small pieces into bowl. Add beaten egg whites. Saute in fry pan with canola oil, onions (any amount desired), celery, dash of salt and pepper, and oregano. Saute 5 minutes, drain oil from pan, and then pour contents into bowl. Mix all ingredients together. Stuff in capon. Take small cup of vermouth and brush capon well. Don't worry about the alcohol content; it will evaporate. The capon will become tasty and tender. Cook, uncovered, I hour. Baste with vermouth every /2 hour. Cook a little longer, if desired, and enjoy ! Good cooking is part of a happy lifestyle, and I enjoy the effort. I think it's important to cook sensibly. Sure, it's easier just to grab something that probably isn't any good for you, but to take the effort and to eat healthier is better in the long run. You get something back, and that is good health.

"I have always preferred natural foods. Like in this recipe, I've got potatoes-they are good food. I feel better physically when I'm eating good foods and healthy foods.

"I use this recipe because it is tasty and filling. Aside from that, it's healthy."

Michael Landon's Bread and

Potato Stuffing

(Makes 10-12 servings) 1 cup chopped onions 2 cups chopped celery Canola oil 2 loaves sliced white bread 6 large potatoes, boiled Boiled giblets Sage to taste Black pepper to taste 2 whole eggs 2 egg whites 1 pound melted margarine Saute onions and celery in fry pan with canola oil. Toast both loaves of bread in oven a few minutes. Break slices in small pieces. Mash potatoes and add above ingredients to large bowl; include boiled giblets cut into small pieces. Combine all ingredients; add eggs and melted margarine last. Place mixture in uncooked turkey. Cook the usual cooking time.

Cooking the healthy wa; and being aware of what you eat every day is important, and a balanced diet is also important. Eating lightly is not only healthier, but you're able to move around without feeling heavy.

"I believe it's important to eat the right foods. With all the hundreds of thousands of miles I travel each year, I'm on a plane a lot, so that means I have to make sure that I eat light foods that are low in fat. I feel better, and I have a lot of energy to work very long hours each day.

"This recipe [has] been a longtime family recipe of mine, and I wanted to share it with the readers."

Robin Leach's Really Rich and

Expensive Chicken

(Makes 8 servings) I whole chicken, cut into parts Black pepper, oregano, or

favorite spices to taste 1/2 medium onion, sliced 1 bottle champagne 1 can baby peas 1 can baby carrots 1 can mushroom soup 1 can sliced potatoes or 1 pound sliced fresh potatoes Wash and dry chicken. Roll chicken parts with your favorite spices. Place sliced onions in deep-dish baking pan. Add dash of champagne on bottom of pan; then place chicken, peas, more herbs, and carrots over onions. Add dash more champagne on top of mixture; then smooth on mushroom soup over chicken and vegetables. Add sliced potatoes on top of mixture; then pour more champagne over that. Make sure you have enough champagne to level covering vegetables. (The alcohol in the champagne will be cooked off.) Place in lidded dish in oven and bake at 425' F. I hour. Remove lid and brown 15 minutes.

"To all the wonderful readers and people at The Saturday Evening Post. May all of you have a very happy and healthy 1990."

Elizabeth Taylor's Orange Souffle

(Makes 4 servings) 4 oranges 3 tablespoons low-calorie margarine 5 tablespoons flour Zest of 1 orange, grated 2 packets sugar 2 egg whites Slice approximately 1" off tops of oranges and scoop out pulp; be careful to keep orange shells whole. Reserve shells. Press pulp through sieve to obtain juice. You will need about I cup of juice to complete recipe. In saucepan, melt margarine. Add flour and cook 1 minute; stir constantly. Remove from heat and add orange zest and orange juice. Return to heat and bring to very slow boil; stir constantly. Simmer 2 minutes. Stir in sugar to taste and remove from heat. Allow to cool. Whisk egg whites until stiff, and fold into cooled orange mixture.

If necessary, slice a thin layer off bottom of orange shells to allow them to stand. Pour orange mixture into shells; fill about 1/3 full. Place shells in roasting pan and bake in hot oven until souffle rises and is well-browned. Just before serving, sprinkle tops of oranges with sugar.

"Bob and I are very diet and health conscious. We believe that if you overdo, then you'll pay the price. It's important to eat wisely to maintain good health. It's also important to be aware of your fat intake. We enjoy foods that are low in fat.

"When it comes to desserts, everyone naturally thinks about the high amount of fat and calories, but surprisingly, there are some great recipes that are both delicious and low in calories like this one I wanted to share with Saturday Evening Post readers. Try this recipe; I'm sure you'll like it."

Dolores Hope's Orange d'Lite 2 oranges 1 pint orange frozen yogurt 2 egg whites 2 tablespoons sugar 1 teaspoon grated orange peel Cut oranges in half and remove pulp. Fill with frozen yogurt. Place in freezer at least I hour. In mixing bowl, add egg whites; beat until peaks form. Add sugar (a little at a time) and orange rind. Continue beating until meringue is stiff. Remove oranges from freezer and place approximately 1/2 cup meringue on top of each. Place each under preheated broiler about I minute and watch closely until lightly browned. Serve immediately.*
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes
Author:Christian, Jay
Publication:Saturday Evening Post
Date:Jan 1, 1990
Previous Article:The knead is great.
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