Peter Cushing Recipes

 

From the book "Parkinson's Pie" - Copyright 1974 (profits went to the World Wildlife Fund)

Peter Cushings's Pain - Grille Brule

"It is surprising how my passion for this delicacy will not be taken seriously. Even the best Maitre d'Hotel - possibly because of that - smiles indulgently and serves the usual rack of something that looks (and tastes) like white flannelette - made of rubber.

Place 1-2 slices (according to appetite) of brown bread under a grill set 'high'. When flames appear, it is done. Reverse until the other side cries for mercy. Do not scrape off the cinders. Served with butter and your favourite marmalade, plus a pot of Indian tea, it constitutes a meal that can be eaten any time of the day or night, and often is by Peter Cushing."

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From the book "The Cook Book of the Stars" - Copyright 1983 (profits went to Killingworth Youth Association Mini-Bus Fund)

"As to my favourite recipee: I am a strict vegetarian, and enjoy greatly wholemeal bread toast with butter and Olde English Marmalade, served with a pot of Ty-phoo tea with milk and sugar! Simple, but delicious."

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From the book "Living Without Cruelty" - by Lorraine Kay

Peter Cushing's Beetroot and Onion Supper Special

"Actor Peter's two favourite flavours are combined here to make a filling and easy-to-prepare evening meal. Serve hot in individual bowls, sprinkled with chopped fresh mint if desired, and with a chunk of fresh granary bread. Busy mums could adapt this recipe by incorporating any left-over vegetables, turning it all into an ovenproof dish, spreading thickly with grated cheese and putting 
under a hot grill until bubbly. Serve with salad and hot garlic bread. 

4-6 medium beetroots, scrubbed
2 sticks celery, scrubbed
2 large onions, roughly chopped or 8-10 pickling onion, whole
2 large potatoes, pre-boiled for 10 minutes
Sunflower oil
Freshly Ground black pepper 

Dice the beetroot and finely slice the celery. In a large pan saute the onion until just turning brown. Add the beetroot and celery. Turn down the heat and cook for 2 minutes. Chop the potatoes into 
chunks and add to the pan. Season with pepper. Cover and cook on a very low heat until the potato is tender, stirring every few minutes to prevent sticking." 

Quote from Peter Cushing: "Let a dear chicken be free-range and enjoy its life as God intended. And if it has a mind to, it can lay a lovely egg for your tea which you can give thanks for, but to put them in those horrendous cages is such an offence. Factory farming is a disgrace to God and mankind and should be stamped out."

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Special thanks to Mal Gordon for the "Living Without Cruelty" Peter Cushing recipe

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