Recipes shared by child TV stars

A few weeks ago, I responded to an invitation for a review copy of the book “TV Dinners.” Not because I’m a fan of those compartmentalized aluminum trays of questionable contents, but because I was intrigued by the subtitle: “40 Classic TV Kid Stars Dish Up Favorite Recipes With a Side of Memories.” The book is a fun journey back to the television series of our youth.

The author, Laurie Jacobson, is considered one of Hollywood’s most prolific social historians. She has written numerous books, documentaries and television programs about the people and happenings of Tinseltown. Her connection to these child stars comes from her decades-long friendships with them through her marriage to Jon Provost, who played Timmy on the beloved series “Lassie.”

The book is divided into three sections corresponding to the decades of the 1950s, 1960s and 1970s. Within those groupings, text and photos profile several child actors from the popular programs broadcast during each period. The ads of the time and photos from the shows highlight the wholesome era and the talented kids we invited into our living rooms each week. 

With candid bios, the author features the challenges and ultimate successes and happier long-term outcomes the stars enjoyed. She shares their recollections of favorite things when they were kids, many of which included ice cream and hot dogs. Apparently, there were several popular hot dog stands near the studios, most notably Pinks (still open in several locations) and The Hot Dog Show (closed a few years ago).

The recipes shared by the stars range from the charmingly basic, as in “Land of the Lost” Kathy Coleman’s Fluffernutter Sandwich, to the more complex, like Patty Duke’s Deep Dish Apple Pie. A few of the recipes are described as family specialties, such as “The Dick Van Dyke Show” Larry Matthews’ Grandmother’s Italian Stuffed Artichokes. And several illustrate a very casual relationship with detailed instructions.

For the frequent appearance of hot dog dishes throughout the book, this week’s photo shows our favorite way to make hot dogs. Slit them lengthwise, almost but not quite all the way through, and cook them in melted butter, cut side down. Once they’ve browned slightly, flip them over and tuck sliced cheese along the center. Serve them with relish and mustard in potato buns.

To introduce you to the child stars’ recipes, I’ve included a few here. Peanut Butter and Chocolate Chip Cookies come from Annette Funicello of “The Mickey Mouse Club” fame. Kathy Garver, who played Cissy on “Family Affair,” shared Kathy’s Kucumbers, a refreshing side-dish salad. When I made this, I substituted rice wine vinegar and omitted the sugar.

Of course, we have to have something from “Lassie” star Jon Provost, so we’ve included Jon’s Curried Shrimp Puffs. Like many of the former child stars profiled in the book, Jon also turned to philanthropic pursuits after his television series ended. This fancy hors d’oeuvre recipe won him first place in celebrity chef fundraisers. And, he’s dropped hints about future glimpses of Lassie and Timmy on film.

Peanut Butter Chocolate Chip Cookies*

2 C flour
1 C sugar
1/2 t baking soda
1/4 t salt
2 eggs
1 T water
1/2 C softened margarine
1 T vanilla
1/2 C peanut butter
6 oz semisweet chocolate chips

Preheat oven to 375 F. In a small bowl, combine the flour, sugar, baking soda and salt. In a large mixing bowl beat together eggs, water, margarine, vanilla and peanut butter. Add dry ingredients and beat until blended. Stir in chocolate chips. Drop dough by rounded tablespoonfuls onto cookie sheets 3 inches apart. Flatten slightly with the bottom of a glass. Bake until light golden, about 10 to 12 minutes. Cool on a rack and store in an airtight container. Yield: 2 1/2 dozen cookies. *Shared by Annette Funicello, adapted from “TV Dinners.”

Kathy’s Kucumbers*

1 cucumber
salt, to taste
2 T apple cider vinegar
3 thinly sliced scallions
1/2 t sugar
Pinch red pepper flakes

Peel the cucumber and cut into very thin slices (a mandolin makes this easier than using a knife). Arrange the slices in a serving bowl, lightly sprinkling each layer with salt. Cover and refrigerate for 2 hours. Drain any moisture from the bowl and add remaining ingredients. Stir to combine. *Shared by Kathy Garver, adapted from “TV Dinners.”

Jon’s Curried Shrimp Puffs*

1 egg white
1 C bay shrimp
pinch of salt
1/2 C mayonnaise
1 to 2 t yellow curry
1 baguette
chopped parsley for garnish

Preheat oven to 375F. Cut the baguette into thin slices and arrange in a single layer on a baking sheet; set aside. In a medium bowl, whip the egg white until stiff. Stir in shrimp, salt, mayonnaise and curry. Place a spoonful of shrimp mixture on each bread slice. Bake until lightly browned, about 10 minutes. Garnish with parsley and serve immediately. Yield: 12 servings. *Shared by Jon Provost, adapted from “TV Dinners.”