Chicken pot pie, steak Diane were favorites on 1960s menus

• 1/2 lb dried pinto bean
• 1 (28 ounce) cans diced tomatoes, with juice
• 2 tablespoons oil
• 1 large green bell pepper, chopped
• 3 cups onions, coarsley chopped
• 2 garlic cloves, crushed
• 1/2 cup parsley, chopped
• 1/2 cup butter ( 1 stick)
• 2 lbs center cut beef chuck, trimmed of fat, chopped into 1/2 inch pieces
• 1 lb pork shoulder, chopped into 1/2 inch pieces
• 1/3 cup gebhardt chili powder
• 1 tablespoon salt
• black pepper, to taste
• 1 1/2 teaspoons ground cumin

Directions:

1. 1. Cook dry beans according to package directions.
   2. Stir the tomatoes with juice into the cooked beans, and simmer 5 minutes over medium-high heat, stirring occasionally.
   3. Heat the oil in a large skillet and saute the bell pepper for 5 minutes.
   4. Add the onion, reduce the heat to low, and cook about 15 minutes until tender, stirring frequently.
   5. Stir in the garlic and parsley; add this mixture to the beans.
   5. Using the same skillet, melt the butter and saute the beef and pork, in two batches, if necessary, until browned. Drain.
   6. Add meat to the bean mixture along with the chili powder, salt, pepper to taste and cumin.
   7. Simmer mixture, covered, for about an hour.
   8. Uncover and cook to the desired consistency, about 5 minutes.
   9. The chili should not be too thick.
   10. Skim off excess fat and serve.

   Brown Derby Cobb Salad

   ingredients

   1 head iceberg lettuce
   1 bunch watercress
   1 head frisée
   1 head romaine lettuce
   2 pints cherry tomatoes, quartered vertically
   2 whole poached or roasted chicken breasts, skinned and cut into ½-inch cubes
   12 strips best-quality smoky bacon, cooked until crisp, blotted on paper towels, and crumbled
   6 hard-boiled eggs, chopped
   1 cup Roquefort or other crumbly blue cheese, coarsely grated
   2 avocados, cut into ½-inch cubes (at the last minute so they don’t discolor)
   ¼ cup finely minced chives
   1 cup Brown Derby Old-Fashioned French Dressing (see recipe below)

   The Brown Derby’s Old-Fashioned French Dressing makes approximately 2 cups
   ½ cup red-wine vinegar
   ¼ teaspoon sugar
   Juice of ½ lemon, freshly squeezed
   1½ teaspoons sea salt
   ½ teaspoon freshly ground black pepper
   1 teaspoon Worcestershire sauce
   ½ teaspoon English or Dijon mustard
   1 small clove garlic, finely minced
   1 1/3 cup extra-virgin olive oil

   preparation

   1. Finely chop iceberg lettuce, watercress, frisée and romaine lettuce. Place in a large salad bowl.

   2. Arrange cherry tomatoes, chicken, bacon, eggs, cheese and freshly diced avocados in mounds, attractively spaced, on top of the greens. You may want to divide each ingredient into two smaller mounds, but the final result should be visually pleasing.

   3. Sprinkle chives over entire platter.

   4. When ready to eat, present salad at the table, and toss with enough dressing to moisten and flavor. Season with Salt and Pepper, if needed.

   For dressing:

   1. Shake all ingredients except oil together in a large jar. Wait at least 15 minutes for sugar and salt to dissolve.

   2. Add oil and shake again. Set aside for at least an hour before using to allow the flavors to marry. Extra dressing can be stored in the refrigerator for at least two weeks.

    

   Brown Derby Grapefruit Cake

   ingredients

   1-1/2 cups sifted cake flour
   3/4 cup sugar
   1-1/2 teaspoons baking powder
   1/2 teaspoon salt
   1/4 cup water
   1/4 cup vegetable oil
   3 eggs, separated
   3 tablespoons grapefruit juice
   1/2 teaspoon grated lemon rind
   1/4 teaspoon cream of tartar

   preparation

   .
   Sift together flour, sugar, baking powder and salt into mixing bowl.

   Make a well in the center of dry ingredients. Add water, oil, egg yolks,
   grapefruit juice and lemon rind. Beat until smooth.

   Beat egg white and cream of tartar separately until whites are stiff but not
   dry. Gradually, pour egg yolk mixture over whites, folding gently with a
   rubber spatula until just blended. Do not stir mixture.

   Pour into ungreased pan (Note-they do not say what size).

   Bake in 350-degree over for 25 to 30 minutes or until cake springs back when
   lightly touched with finger.

   Invert pan on cake rack until cool. Run spatula round edge of cake.Carefully
   remove from pan. With a serrated knife, gently cut layer in half.

   Grapefruit Cream Cheese Frosting

   2 packages (3-ounce packages) cream cheese 2 teaspoons lemon juice 1
   teaspoon grated lemon rind 3/4 cup powderd sugar, sifted 3 drops yellow food
   coloring 1 (1 pound) can grapefruit sections, well drained.

   Let cream cheese soften at room temperature, then beat until fluffy. Add
   lemon juice and rind. Gradually blend in sugar. Beat until well blended,
   then add coloring. Crush several grapefruit sections to measure 2 teaspoons.
   Blend into frosting.

   Spreading frosting on bottom half of cake. Top with several grapefruit
   sections. Cover with second layer.  Frost top and sides. Then garnish with
   remaining grapefruit sections.

   This grapefruit cake is Hollywood Brown Derby original. It is light,
   genoise-style cake and is layered with flavored cream cheese and fresh
   grapefruit segments, making it delicious.

    

   Servings: 4