An old favorite

I grew up watching Dinah Shore on TV. How many of you are old enough to remember her variety show from the 1950’s, the one where she ended the show with the catchy jingle, “See the USA, in your Chevrolet. . .” and then blew a kiss to the audience? Yeah, sounds pretty corny these days, huh?

In 1983, she published the Dinah Shore Cookbook. Used copies are available for sale online.

This is a collection of recipes she gathered from everywhere. As she says in the Introduction, “Most people go sightseeing, seek out historical monuments, or go antique shopping when they visit a new place. I go restaurant hopping. I get to know more about those people and places historically, socially, and culturally by their cuisine and attitude toward it than in almost any other way. Food is people to me, sharing and socializing on the most convivial level. Dining together. . .is a personal way to get to know someone better.”

A quick look at the Table of Contents shows the book covers everything from Openers, Soups, Salads, Meat, Casseroles, to Cakes, Cookies, and Pies. This may sound like any other cookbook. But once you wade into this one, you soon realize, this is no ordinary cookbook. She frequently writes a short blurb for a recipe, explaining where she found it or memories it brings back.

My all time favorite out of this book is her Meat Ball Soup. I have made it over and over through the years and never tire of it. It is not a dish you can whip up on the spur of the moment, but well worth the time to put it together.

1 lb. ground beef
½ cup uncooked rice
4 tsp. salt
1 ½ tsp. pepper
1 tsp. paprika
1 tsp. savory
flour

2 qts. Water
1 bunch scallions, sliced (white part only)
1 green pepper, chopped
1 small carrots, peeled and sliced
3 to 4 tomatoes, peeled and chopped
¾ tsp. Tabasco

½ bunch parsley, minced
2 eggs
juice of one lemon
red pepper flakes
freshly grated Parmesan cheese
Combine meat, rice, 2 tsp. salt, ½ tsp. pepper, paprika, and savory. Mix lightly but thoroughly. Form into one-inch balls, then roll in flour.

Combine water, scallions, green pepper, carrots, tomatoes, 2 tsp. salt and 1 tsp. pepper in large kettle. Cover, bring to a boil, reduce heat and simmer 30 minutes. Add meat balls, cover, and bring to boil again. Reduce heat and simmer 20 minutes. Add Tabasco, cover, and simmer 40 minutes or until rice in meat balls is cooked. Add more water if needed to keep it soupy. Add parsley during last 5 minutes of cooking. Taste and adjust seasonings.

Beat eggs with lemon juice. Add a little hot liquid to egg mixture, then slowly stir into soup. Heat and stir until soup thickens slightly and becomes creamy throughout.

Serve immediately in warmed soup bowls with red papper flakes and Parmesan cheese on the side, and with chunks of French bread and salad.

Yield: 6 servings