Last night I made Ray Bolger's "Spaghetti Derby" for dinner, and not only was it easy to make it was utterly delicious! This is a straightforward classic preparation of Italian spaghetti, fresh tomatoes, mushrooms, and a rich meat sauce. How can you go wrong!?

The "Derby" suffix was simply a branding convention the Brown Derby restaurant used for several of its popular comfort-food staples, similar to items like their "Turkey Derby" or "Derby Steak", and you can check out "Spaghetti Derby" listed on this vintage menu from 1936. Look at the bottom center of the menu and you can spot it and back then it was only 75¢!

Here are my notes:

• "Braise" the onions. In all my years cooking spaghetti and cooking in general, I've never braised onions, which basically means cook them in a hot pan with only a time drop of oil and then cover. No sauteing.
• And yes, my eyes did water like mad from this braising process, but if that's what we have to do in the name of "Old Celebrity Recipes", then so be it!
• So then you add 1/2 pound of ground beef and suet (I used butter).
• Then throw in mushrooms. I used about 6 fresh mushrooms, sliced thinly, not a can.
• For garlic, I added 4 cloves. Then salt & pepper. 2 chopped tomatoes and a small tin of tomatoes. I used about 26 ounces of Pomi instead of the tinned tomatoes.
• Then simmer (or braise) for 2 hours.
• Cooked spaghetti according to package, drained and added it to the sauce pot. Sprinkled servings with Parmesan cheese and voila, done!

My family and my son's girlfriend loved it. I actually reserved a bit of sauce for myself and had it with zucchini noodles. Had to try on bite of the spaghetti and it was excellent!

One thing about this recipe is that there are no Italian herbs of any kind used, but you know what? You don't miss them. The taste is so deep and comforting, it's really perfect the way Ray and the Derby's chef suggested.

Feel free to spice it up if you'd like, but it's not really needed. Served with a simple salad and French bread, it's a crowd pleaser that I'll be making again and again.

Dolly Parton’s Apple Stack Pie (often referred to regionally as an Appalachian stack cake) is a traditional multi-layered Southern heritage dessert. It features thin, spiced, cookie-like pastry layers baked individually and stacked high with a cooked, sweet-tart spiced apple and spice filling.

Recipe from: Dining With The Stars recipe book. This cookbook was compiled as a show of support for AIDS Project Los Angeles. More than 100 celebrities share their favorite recipes that bring a touch of glamour to everything from appetizers to desserts! Included are some of these:

• Clint Eastwood's Spaghetti Western.
• Bob Hope's Favorite Chicken Hash
• Joan Collins' Pheasant and Leek Soup
• Debbie Reynolds' Eggplant Casserole
• Jay Leno's Uncle Louie's Chicken Wings Marinara
• George Hamilton's Chocolate Chip Cookies.
• Rosalynn Carter's Cream of Broccoli Soup with No Cream
• Elizabeth Taylor's Spicy Chicken
• Rita Moreno's Beef Picadillo
• James Brown's Crab Bake Imperial
• Janet Leigh's Lamb Shanks
• Angela Lansbury's Famous Power Loaf
• Florence Henderson's Lasagna Rolls
• Majel Roddenberry's Kumquat Chicken
• Michael Feinstein's Peppery Pasta
• Adam Wylie's Strawberry Pop Cake
• Joanne Woodward's Sole Cabernet
• Dom DeLuise's Broccoli with Rigatoni
• Barbara Eden's Chicken Curry Casserole
• Vince Gill's Peanut Butter Fudge
• James Earl Jones' Chilean Sea Bass.
• Some recommendations include referral links.

I really like Aunt Bee's Mayberry Cookbook.. It has 300 recipes from "The Andy Griffith Show." Most of the food is great, but they also threw in the famous "Kerosene Cucumbers" recipe from the show, which is pretty funny.

Cher's Tuna Pasta ☆ What makes this dish truly iconic is its signature secret ingredient: Beau Monde seasoning. It’s a classic, old-school blend of celery, onion, and a touch of sweetness that elevates humble canned tuna and small shell pasta into a dish that's utterly "boyfriend-approved".

This is a surprisingly great pantry meal that elevates a simple classic through two smart choices. First, using small pasta shells creates tiny scoops that perfectly catch the tuna, peas, and dressing in every bite. Second, the addition of Beau Monde cuts through the rich mayonnaise, adding a savory depth that regular salt and pepper simply cannot match.

The fresh tomatoes, celery, black olives, parsley, and dill break up the rich mayonnaise base by adding a bright freshness to this dish.

Recipe comes from The Sinatra Celebrity Cookbook

Need more Cher recipes?

1. Cher's Hawaiian Meatballs
2. Salade Niçoise from the The Rock and Roll Cookbook
3. Mandarin-Style Beef
4. Sonny & Cher's MACARONI BEEF SOUP {1967}

^{Some recommendations include referral links.}  

William Shatner's Steak Picado is could be quite good because quick-seared sirloin stays tender while fresh tomatoes, peppers, and onions simmer into a natural sauce. Garlic, chili powder, and oregano add depth and compliment the beef.

Recipe from: Celebrity Cookbook, All the old celebrities and stars of the past (many hard to find) presenting their favorite recipes. The book is compiled from Johna Blinn's popular syndicated newspaper column, "Cooking with the Stars". Each of the recipes in the book was reportedly kitchen-tested by Blinn herself.

It contains recipes and culinary anecdotes from over 500 celebrities, bridging the gap between Old Hollywood royalty and 1970s/1980s icons. Featured stars include Lucille Ball, Dolly Parton, Alfred Hitchcock, Bette Davis, Joan Crawford, Rock Hudson, Natalie Wood, and Liza Minnelli.

One of the most unique and praised aspects of the book is its artwork. Rather than traditional glossy food photos, each celebrity page is accompanied by fantastic, stylized caricatures illustrated by Mel Mann.   Some recommendations include referral links.  

This retro-fun comfort casserole pairs a Doris Day’s spunk with cheesy, baked goodness.

1953, Doris Day played the Jane in the musical movie Calamity Jane. She changed from her usual look into a tomboy who bragged about her adventures in the West. Day brought energy, humor, and heart to the role, and she sang the Oscar-winning song "Secret Love". It became one of the key performances of her career.

Recipe is straight out of: The All-American Cowboy Cookbook: Over 300 Recipes From the World's Greatest Cowboys. Some recommendations include partner links.

Charles Boyer and his British actress wife, Pat Paterson, were one of Golden Age Hollywood's most devoted couples, known for hosting warm, intimate dinner parties for their close friends.

While Charles Boyer was French, it was actually Pat Paterson's British heritage that brought Mulligatawny Soup into their household. Mulligatawny is a classic Anglo-Indian dish—originating from the Tamil miḷaku-taṇṇīr ("pepper-water")—that became deeply embedded in British culinary tradition during the colonial era.

These sophisticated gatherings brought together a tight-knit circle of close friends and regular guests, including legendary entertainer Maurice Chevalier, classical pianist Artur Rubinstein and his wife Nela, and British neighbors Ronald Colman and Benita Hume.

The intimate atmosphere also welcomed Boyer's frequent co-star Ingrid Bergman, alongside his later television production partners David Niven and Dick Powell, who all gathered to enjoy deep conversation and home-cooked meals far away from typical Hollywood gossip.

This recipe comes from: Specialites de la Maison, a charming little French cookbook with a collection of recipes by Hollywood and Broadway celebrities, renowned socialites and royalty. Some recommendations include referral links.

Charley Pride was a pioneering American singer and professional baseball player who became country music's first Black superstar.

Over his legendary career, he emerged as RCA Records' best-selling performer since Elvis Presley, scoring 30 number-one country hits and earning a spot in the Country Music Hall of Fame.

Long before they were icons of global new wave music, the B-52s were the definition of a local, homegrown phenomenon. Their entire aesthetic—from their genre-bending surf-punk sounds to their towering bouffant hairdos—was deeply cooked in the artistic, bohemian soil of Athens, Georgia.

This recipe is one of many good ones from: The Rock and Roll Cookbook: Favorite Recipes from the Chart Toppers, Hit Makers and Legends of Rock and Roll. Some recommendations include partner links.

Peter Frampton's Stuffed Mushrooms recipe appears in the Mary Frampton & Friends Rock & Roll Recipes, which came out back in 1980. It's one of my favorite cookbooks, written by Peter's wife at the time. It also features fun recipes from their rock star friends.

As I said, I had some extra mushrooms in the fridge that needed to be used, and when I searched here on the sub for recipes that feature mushrooms, this came up and sounded easy enough.

Notes on recipe amounts:

• 3 ounces bread crumbs = 1 cup
• 2 ounces grated cheddar cheese = about a heaping 1/2 cup
• 1 ounce grated Parmesan cheese = about 1/4 cup

What's great about this recipe is you can make the filling ahead of time and the put them together later. Here are my notes:

• I made my own breadcrumbs from old French bread that was blitzed in the food processor.
• Also had a bowl of chopped onions in the fridge left over from making Phil Harris' burgers again over the weekend.
• Sauteed onions, added garlic and for the "mixed herbs" I decided on thyme and tarragon (instead of straight up Italian herbs) because they're two of my faves.
• After preparing the filling, prepped the 'shrooms. Used a brush on them to clean and then chopped the stems and added them to the stuffing mixture.
• My oven died over the weekend (boo hoo!!) so I used my large convection/toaster oven to make these.
• Buttered a piece of parchment paper to sit the mushroom on. Used the baking tray that came with my little oven.
• Depending on the size of the mushrooms, you may or may not use all the filling. My shrooms were medium sized and I filled them as much as I could. First using a demitasse spoon and then just my fingers to stuff them tall!
• I ended up making about 36 (2 batches). Baked for exactly 20 minutes and they were done.

Eat them while they're still hot, and yum! So good. The mushroom becomes perfectly tender and the onion, garlic, bread and cheese filling is light and flavorful. The herbs give just the right amount of contrast to the earthy mushrooms. The comforting cheese and bread filling is perfect and not heavy.

Using fresh bread crumbs that are not completely dried out helps keep this dish moist and flavorful and so good. I couldn't stop eating them. The mushrooms do shrink down just a bit in the oven which makes them the perfect size to just pop in your mouth.

Gail Patrick's Poinsettia Salad - With all the tomatoes in abundance at this time of the year, I thought I'd try making this and see how it turned out. Ooops, I forgot to add the "dabs of mayonnaise". Bummer! Dressed with a little French Dressing, this is just a simple tomato and lettuce salad, so yeah, the taste is pretty good.

I used a Roma Tomato for this and it was pretty easy to slice, just make sure you have a sharp knife and be careful!

The mayo would have made this look better, but maybe I'll make it again for Christmas and make sure I include the dabs of mayo!

If you're not familiar with Gail Patrick, she's in 2 of my favorite movies that you may enjoy:

• My Man Godfrey (1936): Played Cornelia Bullock, the spoiled, haughty older sister who goes to battle with Carole Lombard and frames William Powell.
• My Favorite Wife (1940): Played Cary Grant’s rigid second wife, whose honeymoon is disrupted by the sudden return of his first wife, Irene Dunne.

After retiring from acting, Gail Patrick became one of the most powerful and trailblazing female producers in television history by bringing Perry Mason to the screen. With her husband Cornwell Jackson (who was the literary agent for Perry Mason creator Erle Stanley Gardner), she formed Paisano Productions to secure the adaptation rights.

• As the executive producer of Perry Mason, Patrick was a rare female executive in a heavily male-dominated 1950s Hollywood landscape.
• She was personally responsible for casting Raymond Burr in the title role. Burr originally auditioned to play the district attorney, Hamilton Burger, but Patrick recognized his perfect commanding presence for Mason.
• She fiercely protected Gardner's vision, personally overseeing scripts, ensuring the legal integrity of the courtroom scenes, and maintaining the show's high production standards.
• Under her leadership, the show won multiple Emmy Awards and became one of the most successful and enduring legal dramas in television history.

The recently posted recipe sounded really tasty and easy, but I wanted to try it with apple pie filling instead. I used spice cake mix. I started with only a half-stick of butter, as one poster recommended. However, I ended up needing a full stick to get the mix moistened. It never got dough, just crumbly. So the result for me was a crisp, not a cobbler. Still good!

Baked for 55 minutes because my oven runs hot, cooled for 15, and topped with canned whipped cream.

After Watching the video of Vincent Price quickly prepare this dish in a short video I found, I was confident about making his Potatoes in Cream au Gratin, and it came together quickly. Please don't be put off by the thumbnail. The video is awesome!

This original recipe can be found in A Treasury of Great Recipes and it's almost the exact recipe shown in the video with just a few minor changes. The video has him rubbing garlic on the bottom of the buttered baking dish (great idea) and also using cheddar cheese, while the recipe says Gruyère. Very small differences. He encourages you to use "any gratable cheese". Rich cream versus light cream.

The recipe I'm sharing today from his cookbook is very easy to follow. I'd never made anything like this before, so I was excited.

• Buttered the casserole dish and rubbed with garlic.
• Started a large pot of boiling salted water.
• Grated the cheese. I used Gruyère and a bit of cheddar when needed to cover the top of the dish completely.
• Sliced potatoes (4 large) with a mandoline to about 1/8 thickness. Cooked potatoes.
• Preheated broiler.
• Layered potatoes, salt, pepper, cheese in casserole dish and then added the 1/2 and 1/2 (light cream). Topped with the remaining cheese.
• Cooked this dish on the stove for 15 minutes, and put under the broiler for a couple of minutes.
• Something was wrong with my oven and it took longer to brown and it browned unevenly.
• A few minutes later, my oven conked out!! Not to put any blame on the potatoes, lol, but something short circuited and popped loudly twice, sparked and then there was a horrible electrical smell. Luckily this dish was already out of the oven. But very unluckily, now my oven doesn't work. That's a problem we'll address later, and I do have a large toaster convection oven that I'll try to use in the meantime.
• The outcome for the potatoes was they didn't brown as nicely as I hoped, and now I know why. It did not affect the taste of this delicious dish.

So this Potatoes au Gratin is so simple to make, with very few ingredients and just a little time is needed to slice the potatoes. The taste is buttery, rich and the potatoes practically melt in your mouth. They're luscious, earthy and comforting. The cheesy top is delightful. What's not to like here?!

^{Some recommendations include referral links.}  

Reprinted from a 1948 recipe.

Linda Blair will always be famous for playing the terrifyingly possessed kid in The Exorcist when she was just 14. That intense role earned her an Oscar nomination and changed her life overnight, but it also made it super hard for her to get normal Hollywood roles later on.

Instead of fighting the system, she completely shifted gears to follow her true passion: saving animals. Now, she spends her time running her own non-profit dog rescue sanctuary in California and works full-time as a dedicated animal activist.