Tiger Beat - June 1969

Bobby's Favorite Foods

Suppose your telephone rang unexpectedly one night and it was darling Bobby Sherman on the other end! He says he'd like to see you, so you quickly suggest he come to your house for dinner! Who could think of a groovier dream?! But you want to make the very best impression possible, so you wisely choose all the foods he loves to eat!

Bobby has several things that he calls his favorites: Hungarian Goulash, his mom's spaghetti, a big tossed green salad with Thousand Island dressing and on top of his dessert list, pumpkin pie. He admits he doesn't love them all at once, but they are definitely his favorites. So that you can make Bobby a very special dinner sometime, we asked Mrs. Sherman for her private recipes.

SHERMAN SPAGHETTI
2 lbs. ground sirloin
2 medium-sized onions
1 large can of whole peeled tomatoes
2 small cans tomato paste
1/2 cup red wine
1 tablespoon sugar
2 cups water
2 tablespoons oregano (or Italian seasoning)
2 bay leaves
Salt and pepper to taste

Cooking instructions: brown meat and saute onions until tender. Dice whole tomatoes and add all remaining ingredients into dutch oven. Simmer over low heat for at least 2 hours. Remove bay leaves. Pour over cooked spaghetti. Serve it topped with parmesan cheese. With this particular dinner, Bobby loves a tossed green salad with Thousand Island dressing and a huge glass of milk. For dessert, Spumoni ice cream goes nicely with spaghetti.

ITALIAN SALAD BOWL
1 head romaine lettuce
1 bunch leaf lettuce
2 tomatoes, cut in wedges
1/2 cup celery slices
1/2 cup diced green pepper
1/2 cup radish slices
1/4 cup slices green onions
1/4 cup sliced cucumbers

Instructions: Tear greens in bite-size pieces in bowl (do not cut); add vegetables. Toss lightly with Thousand Island Dressing.

THOUSAND ISLAND DRESSING
To 1 cup mayonnaise, add 1/4 cup chili sauce, 2 hard-cooked eggs, finely chopped, 2 tablespoons each chopped green pepper and chopped celery, 1-1/2 teaspoons finely chopped onion, 1 teaspoon paprika, 1/2 teaspoon salt. Makes 1-1/2 cups dressing.

HUNGARIAN GOULASH
2-1/2 pounds beef round steak, cut in 1/2 inch cubes
1 cup chopped onion
1 clove garlic, minced
1/4 cup all-purpose flour
1-1/2 teaspoons paprika
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon thyme
2 bay leaves
1 No. 2-1/2 can (3-1/2 cups) tomatoes
1 cup dairy sour cream

Cooking instructions: Brown meat, half at a time, in 1/4 cup hot fat. Reduce heat; add onion and garlic; cook till onion is tender, but not brown. Blend in flour and seasonings. Add tomatoes.

Cover; simmer, stirring occasionally, till meat is tender, about 1 hour. Stir often toward end of cooking. Stir in sour cream. Serve at once over hot (medium size) noodles. Serves 8. With this dinner Bobby also loves a tossed green salad. A groovy dessert for this meal, and a favorite of Bobby's, is pumpkin pie.

PUMPKIN PIE
For 9-inch pie crust:
2 cups sifted all-purpose flour
1 teaspoon salt
1/2 cup shortening
4 to 5 tablespoons ice water

Sift together flour and salt. Cut in shortening with pastry-blender until pieces are the size of small peas. To make pastry extra tender and flaky, divide shortening in half. Cut in first half till mixture looks like corn meal. Then cut in remaining half till like small peas.

Next, sprinkle 1 tablespoon of the water over part of flour-shortening mixture. Gently toss with fork; push to one side of bowl. Repeat till all is moistened. Gather up with fingers; form into a ball.

On a lightly floured surface, flatten ball slightly and roll 1/8 inch thick. If edges split, pinch together. Always roll spoke-fashion - going from center to edge of dough. Use light strokes. Fold in half and gently place over pie plate and spread out, fitting loosely onto bottom and sides of plate.

A pie shell for pumpkin pie is best with a big scallop edge: When lining pie plate with pastry, leave 3/4 inch of pastry hanging over rim. Roll it under, so you have a high, narrow edge of dough on rim. Be sure pastry edge is even all around.

With flat part of left thumb, press edge between thumb and forefinger of right hand. Again with left thumb, pat along inner curve of same scallop, making it about 1-1/2 inches wide. Repeat around edge of pie; where scallop joins, pinch to a point.

PUMPKIN PIE FILLING
1-1/2 cups canned or mashed cooked pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 to 1-1/4 teaspoons cinnamon
1/2 to 1 teaspoon ginger
1/4 to 1/2 teaspoon nutmeg 1/4 to 1/2 teaspoon cloves
3 slightly beaten eggs
1-1/4 cups milk
1 6-ounce can evaporated milk
1 9-inch unbaked pastry shell

Cooking instructions: preheat oven to 400 degrees. Thoroughly combine the pumpkin, sugar, salt and spices. Blend in eggs, milk and evaporated milk. Pour into unbaked pastry shell. Bake in hot oven, 400 degrees, 50 minutes, or until knife inserted halfway between center and outside comes out clean. Cool and serve with fresh whipped cream.