Anne Bancroft Recipes

Anne Bancroft

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Anne Bancroft Recipes

Anne Bancroft's Tomato-Veggie Sauce
Anne's recipe could become your standby anytime you want a delicious homemade pasta dinner.

1/2 cup water
2 to 3 celery ribs
1 to 2 green peppers
1 to 2 large onions
1 to 2 cloves of garlic
1 to 2 large zucchini
1 to 2 carrots
1 to 2 18-ounce cans of tomatoes (no salt added)
1 to 2 8-ounce cans tomato sauce
1 to 2 6-ounce cans tomato paste (no salt added)
1 teaspoon parsley
1 teaspoon oregano
fresh basil
2 cups water
1 pound pasta, cooked

1. Bring water to a boil in a large skillet. Mince celery, peppers, onions, garlic, zucchini and carrots in food processor or with a knife. Add vegetables to skillet and steam covered for 5 to 7 minutes.
2. Add remaining ingredients and simmer covered for 1 to 1 1/2 hours. Serve over pasta. Serves eight.

PER SERVING (smaller ingredient amounts used)
Calories: 274
Fat: 2g (6% of calories)
Saturated Fat: <1g
Cholesterol: 0mg
Sodium: 224mg
Protein: 10g
Carbohydrate: 57g

With gratitude to Cooking With the Stars by Michael F. Jacobson. 

Click here for print version.

Anne Bancroft's Garbanzo Stew
This vegetarian stew is a great way of enjoying the fiber, protein and taste of garbanzo beans.

1 cup diced onion (about 1 medium onion)
1 teaspoon olive oil
1 cup eggplant, diced and cubed
1 cup zucchini, cubed, packed (about 1 medium squash)
5 medium tomatoes, peeled, chopped
3 ounces canned tomato paste (1/2 small can)
1 cup garbanzo beans, drained
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon oregano
1/4 teaspoon turmeric
1 1/2 cups water
juice of 1/2 lemon (about 1 1/2 tablespoons lemon juice)
2 cups cooked bulgur wheat or rice

1. Sauté onion in olive oil until translucent. Place in 15 1/2 x 11-inch baking pan and add remaining ingredients, except for the lemon juice. Mix well.
2. Place pan uncovered in 350 degree oven for 2 1/2 hours. Stir every half hour. Add lemon juice after 2 hours. Add water if stew looks like it is drying out. If too soupy, pour into pot and reduce liquid over medium-high heat. Serve over bulgur wheat or rice. Serves four.

PER SERVING
Calories: 213
Fat: 2g (9% of calories)
Saturated Fat: <1g
Cholesterol: 0mg
Sodium: 257mg
Protein: 9g
Carbohydrate: 41g

With gratitude to Cooking With the Stars by Michael F. Jacobson.

 Click here for print version.

Millie Italiano's Stuffed Peppers

Anne's mom uses reduced-fat cheddar cheese for this recipe -- use less to reduce the fat and sodium even more.

4 large green peppers, cut in half lengthwise, seeds removed
1/2 tablespoon vegetable oil
1 clove garlic, minced
1 large onion, chopped
2 large ripe tomatoes, peeled and chopped
1 1/2 cups cooked brown rice
2 tablespoons capers, rinsed and drained
3/4 cup reduced-fat (75% less fat) cheddar cheese, shredded

1. Steam peppers until tender, but still firm.
2. Heat vegetable oil and sauté garlic and onion. When almost tender, add tomatoes. Mix rice and capers, add to onion mixture and let simmer until warm.
3. Stuff mixture into peppers. Sprinkle with cheese and bake at 350 for 25 minutes in covered casserole. Serves eight.

PER SERVING
Calories: 110
Fat: 5g (25% of calories)
Saturated Fat: 1g
Cholesterol: 8mg
Sodium: 104mg
Protein: 5g
Carbohydrate: 15g

With gratitude to Cooking With the Stars by Michael F. Jacobson and to Jody H. for sending it to me.

Click here for print version.

These next 3 are presented as images, two have great pics with them.

Anne Bancroft's Potatoes and Fagioli (click here)

Anne Bancroft's Vegetarian Chili (click here)

Anne Bancroft's Neapolitan Cheese Pie (click here)

Anne Bancroft's Chickpea Stew

1 teaspoon olive oil
1 cup onion (chopped)
1 cup eggplant (cubed)
1 cup zucchini (cubed)
1 can tomato (canned diced), 19 oz tin
1 can chickpeas, 19 oz tin
1 1/2 cups vegetable stock
1 1/2 tablespoons lemon juice
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon oregano
1/4 teaspoon turmeric

If you don't need this to be a vegetarian dish, you can use chicken broth instead of vegetable broth.

Cooking at: 350 F° / 180° C / Gas Mark 4

Cook onion in oil for 3 to 5 minutes. Transfer to onion proof dish, and stir in all the remaining ingredients. Bake uncovered for about 2 hours.

This recipe was given by Anne Bancroft to Toronto writer Warren Dunford in the 1990s.

With gratitude to Practically Edible.

Click here for print version.

Anne Bancroft's Lasagne

Olive oil
Garlic
2 24 oz cans large tomatoes, pureed
1 6 oz can tomato paste
2 fresh basil leaves
2 pounds chopped meat
1/2 to 1 cup breadcrumbs
1/4 cup water
1 bunch parsley, chopped
Salt to taste
Fresh ground pepper
1 pound of lasagne pasta
3 pounds ricotta cheese
2 medium-sized mozzarella cheeses, sliced
1/2 pound grated Parmesan cheese

First prepare sauce. It can be done the night before if desired. In the bottom of a pot, put a touch of olive oil. Add 1 or 2 pieces of garlic and the tomatoes. Stir in tomato paste and basil leaves. Simmer for 4-5 hours, adding a little water if necessary. While it is cooking prepare meatballs. Mix well together chopped meat, breadcrumbs, water, parsley, salt and pepper. Roll into tiny meatballs. Put a drop of olive oil in frying pan, add 1 or 2 cloves of garlic. Fry meatballs until brown. Put meatballs in sauce. Cook lasagne 15 minutes and drain. Then, spread a couple of scoopfuls of sauce over the bottom of an extra large roasting pan. On top of sauce place a layer of lasagne. A layer of ricotta cheese (about 1 1/2 pounds) and one half of your meatballs make up the next two layers. Cover meatballs with slices of mozzarella, then repeat layers beginning with the sauce. Sprinkle with Parmesan cheese. Cover with aluminum foil and bake at 350° F. for 20 minutes to 1/2 an hour with cover on. Then take cover off and bake an additional 15 minutes. Serves ten.

With gratitude to Life magazine, November 1962.

Click here for print version.

Anne Bancroft's Seafood Stew

1 tablespoon olive oil
1 large onion, sliced
2 large cloves garlic, minced
2 cups eggplant, cubed (about 1/2 an eggplant)
1 1/2 cups zucchini, sliced (1 large)
1 green pepper, cut into 1-inch segments
1 cup V-8 juice
1/4 cup parsley, minced
1 tablespoon crushed dried thyme
1 small bay leaf
1 teaspoon cumin
1 lb. monkfish, lingcod, true cod or any dense fish
1/4 cup lime juice
Salt and pepper to taste

In 4 or 5-quart saucepan, sauté onion and garlic in olive oil. Add eggplant, zucchini and green pepper; cook gently. Add V-8 juice, parsley, thyme, bay leaf and cumin. Heat until it comes to a simmer. Don't cook long enough for the vegetables to soften. Add fish, lime juice, salt and pepper; simmer for 10 to 15 minutes. Serve hot or cold on a bed of rice.

With gratitude to Earl H., who provided this recipe from the Palm Desert, California community cookbook, "Shelter from the Storm Stars Cookbook," circa 1995.

Shelter from the Storm is an organization that provides shelter and support to victims of domestic violence.

 Click here for print version.

Anne Bancroft's Tamale Pie

Prep time: 20 minutes
Baking time: 25 minutes

2 tablespoons butter
1/2 cup chopped onions
1/3 cup chopped green pepper
1 can (19 oz) kidney beans, rinsed and drained
1 can (8 oz) tomato sauce
2 teaspoons chili powder
1/2 teaspoon oregano
1/2 teaspoon cumin
1 cup cornmeal
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 egg, beaten
1/3 cup milk
2 tablespoons melted butter
1 package (10 oz) frozen corn, thawed
1/2 cup grated Cheddar cheese

Preheat oven to 350 F. Grease a 9-inch pie plate.

In medium skillet melt butter over medium heat. Add onions and green pepper; sauté until tender, 10 minutes. Remove from heat and stir in beans, tomato sauce, chili powder, oregano and cumin. Set aside.

In medium bowl combine cornmeal, sugar, salt and pepper. Stir in egg, milk and butter. Stir in corn. Press mixture into prepared pie plate. Spoon bean mixture into pie crust. Bake 20 minutes. Remove from oven and sprinkle with cheese. Bake 5 minutes more or until cheese is melted. Let stand 5 minutes. Serve with leafy green salad or green vegetable. Makes 6 servings, 370 calories each.

 Click here for print version.

Coo Coo Ca Choo, Mrs. Robinson

To be true to the movie, Anne Bancroft drank bourbon and once, a martini. But no one does shots of scotch. That's usually over ice, or in a snifter, right? So I'm thinking, what shot would Mrs. Robinson do?

Ta-dah. You lecherous ole thing. No wonder your voice is so raspy.

Shot glass:
Glenlivet scotch with a twist of lemon
Soda chaser
Repeat if necessary.

With gratitude to Sepulchritude's Krazy Kocktailz.

                                                                                                                                 

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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