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What's cooking in Hollywood?

From Oat-Bran Muffins to Gorgeous Garbanzos, health-conscious celebrities are coming up with their own nutritious dishes.

"More than ever before, Hollywood celebrities know the importance of a healthy diet," says Robb Weller, the popular co-host of "Entertainment This Week." Weller has interviewed thousands of celebrities on television and radio, and he's convinced that this is no passing fad. Many celebrities are genuinely concerned about nutrition, he says. They no longer want to promote an image of self-indulgence in calories and alcohol, and they're not shy about promoting the fact that a healthful diet can also be tasty.

To illustrate, Weller, whose hobbies are gardening and cooking, offers two of his favorite recipes.

Oat-Bran Muffins (Makes 12 muffins)

2 cups oat-bran cereal

1/4 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon salt, if desired

1/4 cup raisins

1 cup skim milk

2 egg whites, fluffed up

1/4 cup flavored honey

2 tablespoons canola oil

1/2 teaspoon vanilla extract

Heat oven to 425[deg] F. Line 12 muffin cups with paper baking cups. Mix dry ingredients; then add milk, egg whites, honey, oil, and vanilla. Bake 16-17 minutes.

Black-Bean Soup

1 package (16 oz.) black beans

1-1/2 tablespoons olive oil

1-1/2 cups chopped onion

3 cloves, minced

2 smoked ham hocks or shanks

1 can chicken broth

Heavy dash thyme, basil, sage, and oregano

Bay leaf

3 whole cloves

1/2 teaspoon Tabasco

1 teaspoon Worcestershire

2 teaspoons lemon juice

Salt and pepper, if desired Chopped onions, grated cheese, and low-fat yogurt for garnish Soak beans overnight in cold water. In large skillet, heat olive oil, onion, and minced cloves; saute 'about 6-8 minutes. Put beans in heavy 4-quart pot with 1-1/2 quarts water. Add sauteed vegetables, ham, chicken broth, seasonings, and Tabasco. Cover; boil gently 10 minutes. Reduce heat, cover, and simmer 3 hours. Remove bay leaf and ham bones. Add Worcestershire, lemon juice, and salt and pepper to taste. Serve after reheating and garnish with onions, cheese, and yogurt. Tastes even better the next day!

Ed Ames, an actor-entertainer who looks ten years younger than his age, appears fit enough to don buckskins again for his old role as Mingo, the Oxford-educated Indian companion to Fess Parker's Daniel Boone. Fans who remember the release of the Ames Brothers' early '5Os Wt recordings may wonder how he does it. Ames attributes his trimness to his diet and a healthful lifestyle-no smoking or drinking. He is an avid cook who enjoys creating new dishes in the comfort of his Colonial-style Beverly Hills kitchen. He tries out his recipes on dinner guests, including his neighbors Harrison Ford and Charlton Heston. One of his favorite dishes is Salmon Croquettes.

Salmon Croquettes (Makes 4 croquettes)

1 can (16 oz.) salmon

4 egg whites

2/3 cup oat bran

1 onion, finely minced

1 tablespoon fresh dill

2 tablespoons freshly squeezed lemon juice

1 teaspoon garlic powder

Mix ingredients. Dry fry in nonstick frying pan; add only nonstick vegetable spray.

* * *

"I used to be young and ugly," Phyllis Diller says. "Now, I'm old and gorgeous." But the self-proclaimed queen of cosmetic surgery can't attribute her youthlike vigor to the surgeon's skill or even to a daily exercise program. She doesn't have one. She does step onto her treadmill now and then-but mainly to work off excess energy between guest TV appearances, comedy and solo piano performances, painting in oils, and cooking up fancy dinners for her friends and staff.

Diller is determined to avoid fat and cholesterol. She has been through the restrictive Nathan Pritikin program, but she readily admits that she is not beyond temptation. Her healthful recipes for salads and homemade dressings are plenty tempting.

Breakfast Cottage Cheese Crepe

1 egg or 2 egg whites or 2 ounces egg substitute

Small-curd low-fat cottage cheese

Maple syrup

Beat egg mixture in small bowl. Turn out onto medium hot omelet pan, and cook slowly. Make into crepe, and remove from pan. Place strip of cottage cheese at one end and roll up. Top with maple syrup.

Gorgeous Garbanzos

This is a real Old Italian recipe I found in an Old Italian place in San Francisco called Buon Gusto. This food is the caviar of the Old Italian community. It is very healthful and especially good for the nerves.

6 cans garbanzos (chickpeas)

2 cups canola oil

3 tablespoons cider vinegar

1 whole garlic root (8" around) or 18 cloves, finely chopped

1 teaspoon Lawry's Seasoned Salt

2 tablespoons Parmesan cheese

1 cup parsley flakes, or fresh parsley, finely chopped

Drain garbanzos. Add oil, cider vinegar, garlic, seasoned salt, cheese, and parsley.

Rave Review Rice Salad

1 package brown rice

Walnut or olive off

Garbanzo beans, marinated (see recipe above)

Artichoke hearts

Greek olives, if desired



Dressing (see recipe below)

Cook rice according to package directions. Wash and dress rice with oil. Add beans, artichoke hearts, olives, tomatoes, and walnuts. Serve with dressing.

Dressing: Mix I cup lemon juice; 1 cup olive oil; dill weed to taste (1/2 jar); 2 cloves garlic, crushed; salt and pepper to taste.

Vege-Dilly Lunch

Mix one cup small-curd, low-fat cottage cheese with the following vegetables, finely chopped: tomatoes, celery, carrots, scallions, cucumber, green bell pepper, and parsley.

Optional vegetables include: red or yellow bell peppers, cauliflower, broccoli, radishes, raw peas, sprouts, and turnips.

Mix thoroughly and spoon onto bed of lettuce. Garnish with parsley sprig.

Honey Dressing

3-3-1/2 parts low-fat mayonnaise

1 part raw honey

Garlic, finely chopped or minced

Shallots, finely chopped

Onion, finely chopped

Scallions, finely diced (green

part only)

Parsley, finely chopped

Apple-cider vinegar

Prepared mustard

Dry mustard

Lawry's Seasoned Salt, if desired

White pepper

2 1/2 parts polyunsaturated oil

Blend mayonnaise and honey in mixing bowl until smooth. Using remaining ingredients, except oil, season dressing to desired taste. While whipping at medium speed, add oil slowly until smoothly blended. Add additional ingredients until desired flavor is reached. Chill and serve.

Jacki Sorensen's svelte figure is her hallmark. It's to be expected from the lady who invented aerobic dancing, "the physical-fitness program that whispers exercise and shouts fun."

Sorensen burns countless calories at her rigorous job, and she carefully selects the elements of her diet. "I avoid poultry skin, wholcts-milk products, nondairy creamer, and artificial sweeteners," she says. "I'm also a water fanatic." She rarely drinks anything but. Her food preferences include fruits, nonfat yogurt, all grains, and salads with "protein accents" (chicken or other kinds of meat tossed in).

"My husband, Neil, is in charge of the core program in the kitchen," Jacki says, but occasionally she works at her pet cooking project: devising new vegetable dishes. She cured Neil's dread of broccoli with a delicious casserole made from that vegetable, brown rice, and low-fat cheese. "Actually, that was cheating," Neil says. "If it tastes that good it can't really be broccoli."

High-fiber and seafood dishes are Sorensen family favorites.


(Makes 1 dozen)

2-1/4 CUPS oat-bran cereal

1/4 cup brown sugar

1 1/4 teaspoons cinnamon

1 tablespoon baking powder

1/4 cup raisins

1/2 cup nonfat milk

1/4 cup frozen apple-juice concentrate

2 egg whites

2 tablespoons canola on

1 medium apple, cored and finely chopped

1/4 cup chopped walnuts, if desired

Combine dry ingredients except apple and walnuts in bowl. Mix milk, apple juice, egg whites, and oil in blender or separate bowl. Add liquid to dry ingredients and mix; then add apple and walnuts. Bake in paper baking cups at 425[deg]F. 15-18 minutes.


Boneless catfish fillets, snapper, or any white-meat fish

Cooking sherry

Place fillets in uncovered baking dish. Add cooking sherry to cover bottom o dish. Bake 20-30 minutes at 350[deg] F. Serve with brown rice and spinach for great low-cal, low-fat meal.
COPYRIGHT 1989 Saturday Evening Post Society
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

Article Details
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Title Annotation:includes recipes
Author:McCollister, John
Publication:Saturday Evening Post
Date:May 1, 1989
Previous Article:They went that-a-way.
Next Article:Her son: the Vice President.

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