WHEN STARS WERE STARS

Janet Leigh wrote an autobiography called “There Really Was a Hollywood”.  And back in the day, there really were stars.  It was a time when actors and actresses were adored for their great beauty, their dashing good looks and the roles they played.  We knew very little about their private lives and who they had slept with the night before.  It was the Golden Age of Hollywood and the Innocent Age of America.

One of our favorite stars was Rock Hudson (November 17, 1925 – October 2, 1985).  Frankie had started it all for our family when she adored him in movies such as “Magnificent Obsession”, “Giant” and “Pillow Talk”.  Then Linda and I followed her lead when he became Stuart McMillan on “McMillan & Wife”.  


 
 Whatever your opinion on his personal life, no one could dispute that Rock Hudson was an amazing talent with unsually good looks.  He was one of the world’s most popular movie stars.  Tall, dark and handsome, he was one of the most recognizable faces in movie history.

Apparently he was handy in the kitchen, too.  And today, on what would have  been his 89^th birthday, I am happy to have one of his favorite recipes to share with you!  I can see him making this in The Castle, his name for his sprawling Spanish mansion high atop Beverly Hills.

ROCK HUDSON’S CHICKEN CASSEROLE 

1/4 cup butter, divided   
1 1/2 tablespoons flour
1 cup chicken broth
1 cup milk
1/2 teaspoon paprika
Salt, to taste
Fresh ground pepper, to taste
1 cup mushroom caps, sliced
2 1/2 cups cooked diced chicken
1/2 (10 ounce) package frozen petite peas, lightly cooked
1 cup cooked noodles
1 tablespoon sherry wine
1/3 cup bread crumbs
1 teaspoon sweet butter, softened

Melt half the butter in skillet; gradually stir in flour. Cook over low heat, stirring. Gradually stir in chicken broth, milk, paprika, salt and pepper; cook over low heat about 10 minutes until thickened.

Sauté mushrooms lightly in remaining butter in a separate skillet. Add to cream sauce with chicken, drained peas, noodles and sherry.

Place in well-greased casserole dish; top with bread crumbs and dot with butter. Bake for 30 minutes in preheated 350 degree oven.

Serve at once, alone, or with tossed green or wilted lettuce salad.  Serves 4 to 6.