The Legendary Sandra Dee :Sandra Cooks!
In 1970, two of Sandra Dee's recipes appeared in "Cookbook
of the Stars" which
was published by the Motion Picture Mothers Inc.,
a non-profit agency in Hollywood.
Literally hundreds of recipes were
printed in this book, all donated by famous
actors and actresses. All profits from this book went to the
Motion Picture & Television
SANDRA'S POT ROAST
5 pound watermelon cut beef
1 pound fresh mushrooms
2 large onions
Bottle Garlic Sauce
1 clove garlic
3 cups red wine
1 pound fresh green beans
Dredge meat with flour.
Put in a large heavy pot and sear meat.
Add red wine and 1/2 bottle garlic sauce. (I get it at the health food store) add clove of garlic, salt, pepper
and 1 bay leaf.
Cover and cook on low flame for about 4 hours.
1 hour before roast is done add carrots and green beans and mushrooms.
Add remaining garlic sauce and wine as needed.
SANDRA'S APRICOT BRANDY CAKE
1 cup butter
1/4 teaspoon soda
1 cup Dairy sour cream
1 teaspoon orange extract
1/2 teaspoon lemon extract
3 cups sugar
3 cups sifted flour
1/2 teaspoon salt
1/2 teaspoon rum extract
1/4 teaspoon almond extract
1 teaspoon vanilla
1/2 cup Apricot Brandy
Cream together butter and sugar until light and fluffy.
Add eggs one at a time and beat thoroughly.
Sift together the flour, soda and salt.
Combine sour cream, flavoring and brandy.
Add flour and sour cream mixture, alternately, to sugar mixture.
Mix just until blended.
Turn into 10-inch tube pan, which has been greased and floured on the bottom.
Bake at 325 degrees for 1 hour and 10 minutes, or until cake shrinks away from sides of pan.
Cool in pan about 15 minutes; turn out on wire rack to complete cooling.
If so desired, you may want to ice with plain butter icing, when cake is completely cool.
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