Famous In Hollywood Magazine

In this online magazine, renowned Hollywood interviewer and journalist Jay Christian, shares his celebrity human interest stories of the past and present.

Word for word, you'll enjoy reading what the greatest Hollywood actors, actresses and recording artists in the world personally thought and wanted to share, as well as issues that they believed in.

There will be new celebrity stories from famous Hollywood legends to the current celebrities of today!

We are thrilled to have you visit our Famous In Hollywood community! 

 

Issue #33 September 2024

Welcome!

Every month, you'll read stories that I've written from my interviews with Hollywood celebrities of the past and present. Each star has expressed to me in conversation, their thoughts and wisdom, that I've put together in a wonderful story to share with you, as I have always done throughout my entire career.

I hope you enjoy all these intriguing stories. 
Visit me each month to find out what the Hollywood celebrities have to say and share, right here at: 

Famous In Hollywood Magazine!
My best to you-
Jay Christian​

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DORIS ROBERTS' ITALIAN POTATO SALAD

 

Ingredients:

 

4 medium potatoes

½ cup olive oil

2 teaspoons oregano

1 teaspoon salt

¼ teaspoon pepper

1 red pepper

½ cup red wine vinegar

1 large clove garlic, minced

½ cup red onion, thinly sliced

1 cup celery, chopped

½ cup Kalamata olives, sliced or chopped

½ cup marinated artichokes, sliced or chopped

1 medium tomato, diced

½ cup white button mushrooms, quartered

 

Directions:

 

Arrange potatoes in baking dish. Drizzle 2 tablespoons of olive oil, 1 teaspoon oregano, half of salt and pepper and toss to coat. Roast in a 350 degree oven for about 45 minutes or until potatoes are brown. Let cool completely. Put red pepper under the broiler and turn until skin on all sides are charred. Transfer to a bowl and cover with plastic wrap immediately. Let cool. Run the pepper under cold water, rubbing gently until blackened skin is gone. Cut in half lengthwise and remove all seeds and fibers. Slice lengthwise into ¼ inch strips.

 

In a separate bowl, combine vinegar, garlic and the remaining salt and pepper. Slowly whisk in oil and set aside. In a large bowl, combine the potatoes, peppers, onion, celery, olives, artichokes, tomato and mushrooms. Pour vinaigrette over and toss to coat. Refrigerate until ready to serve. Serves 6.

 

BOB HOPE'S LEMON PIE

 

Ingredients:

 

1 8-inch pie shell baked 

1 cup, plus 2 tablespoons sugar 

3 tablespoons cornstarch 

1 cup boiling water 

4 egg yolks (save the whites) 

4 tablespoons fresh lemon juice 

2 tablespoons butter 

Pinch of salt 

Grated rind of 1 lemon

 

Directions:

 

Combine cornstarch and sugar, slowly add boiling water stirring constantly until thick and smooth, over low heat. Add and stir slightly beaten egg yolks, lemon juice, butter, salt and grated rind. Return to low heat. Stir and cook 5 minutes. Cool. Pour into baked pie shell.

 

Make meringue from 3 egg whites, beaten stiff with 2 and a half teaspoons sugar. Lightly spread on pie and bake 15 minutes in 350-degree oven, until meringue is lightly browned.*

BOB HOPE'S LEMON PIE 

Image by AdobeStock_54606387

 

Recipes from the book Jay Christian's Hollywood Celebrity Recipes

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