Cat Stevens Recipes
We all knew Cat was a
Musician, Singer, Composer and Artist. Now you are also able to sample
some of his recipes for the very first time.
This Scouts and
Celebrity Stew Cookbook was put together by the Cub Scouts of Sacred
Heart, Pack #41 Messena New York in 1981. What began as a fundraising activity
for the pack evolved into an exciting and fun filled project for the boys. They actually
had many different celebrities who contributed, George Burn, (then) President Reagan,
Ed McMahan, Bugs Bunny (yes he contributed ), Liberace and Burt Reynolds. But the most
note worthy to us is Cat Stevens on page 6.
Note: notice the
typo for Morning Has Broken!
Cat Stevens, British singer, composer and musician, is best known in
this country for his hit tune, MORNING IS BREAKING. Mr. Stevens airmailed this recipe to
us all the way from England.
- 3 Eggs
- knob of butter*
- pinch of salt
- 2Tbsp. cream of milk* or cream
butter in saucepan. Break 2 eggs into saucepan. Take the third egg and
separate the yolk
from the white. Put only the white into the saucepan with the other two eggs. Add salt and
cream of milk. Increase stirring as eggs harden.
when eggs are scrambled, add egg yolk just before serving. (Do not cook any more). Add a
touch of parsley for a garnish.Serves 1
*Sometimes the British use
different expressions from ours. A knob is a Tablespoon; the cream is
- Black Leather
Cover White Insert page
- First published in 1973
- Take a White Elephant
- A Galaxy of Stars,
- A pastiche of Artists,
- And a Click of Photographers...
- All the ingredients for a perfect
Elephant Cookbook is the collaboration of The White Elephant Club in Mayfield,
England and celebrities, mostly British. There were many i.e. Vincent Price, Oliver
Reed, Sean Connery, Roger Moore, Shelley Winters and our very own Cat Stevens on page 99.
Each celebrity contributed a recipe or two of his or her choice, plus they included
their autograph to the recipe for good measure. Artist from around the world, then drew
the pictures to go along with the recipes. Others such as Photographer David Bailey
contributed by adding photographs of certain celebrities. This book was definitely a
community effort. And the nice thing about this book all the proceeds went to N.S.P.C.C. (
The National Society for the Prevention of Cruelty to Children)
- Artist: Harriet Freedman
- Cat Stevens Signed Recipe
Dolmades (Stuffed Vine Leaves)
vine leaves (obtainable from Greek food shops in Soho)
1/2-lb mince, cooked
1/4-cup rice, cooked
1 onion5 chopped
teaspoon each freshly chopped parsley and mint
1 beaten egg
seasoning to taste
1 small tin tomatoes
1 tablespoon tomato purée
1/4 pint good stock
seasoning to taste
Blanch the vine leaves in
boiling salted water, and set aside to drain. Bind the remaining ingredients together, and
place a small portion on each of the vine leaves.
Roll each leaf around
the mixture, and secure the parcels with a cocktail stick. Place the bundles in a buttered
juice of 1 lemon over the dolmades. Chop the tomatoes, and mix these with purée, stock
Pour the sauce over the dolmades, and cover with a small
plate or saucer to prevent them moving during cooking.
Place in a moderate oven (350 F, gas 4) for about 30 minutes. Serve with generous wedges of
They can be served either hot or cold as desired.
N.B. If all this sounds a bit of a drag, dolmades are canned to perfection, and
can be obtained from that well-known food hall in Knightsbridge!
_ Grub _ Guide
This Liver Casserole recipe appeared in the February 3, 1973
issue of British Magazine POPSWOP.
CAT LOVES A BIT ER LIVER
One of the best ways to warm up on these cold winter days is to tuck into a steamin hot casserole! Cat Stevens
agrees and one of his favourite winter warmers is liver casserole. Full of goodness, very
tasty and guaranteed to chase away those chills!
INGREDIENTS (3-4 generous helping).
1 lb. lambs liver,
salt and pepper.
2 onions sliced.
2 level tablespoons cornflour.
2 tablespoons cornoil.
2oz. mushrooms sliced.
1 packet Knorr mushroom soup
2ozs. peas cooked.
1 pint of water.
Trim the liver and coat with cornflour
to which salt and pepper have been added.
Heat the cornoil in a frying pan, add the liver and brown well on both sides. Remove to a
casserole. Gently fry the onions and mushrooms in the remaining cornoil. Place over the
liver. Add the contents of the packet of mushroom soup and the water to the pan. Bring to
the boil, stirring. Pour over liver. Bake in a moderately hot over, 375 F Mark 5, for 45
minutes. 15 minutes before the end of the cooking time, add the peas. Serve it with some
luvly mashed potatoes its
just too much!