THE CONCLUDING CHAPTER OF CRAWFORD
        ​​

Copyright Notice
            ​All original sources of the herein provided research material has been preserved by the webmaster.
            ​Any desire for usage of the herein material in any literary publication, website or media distribution ​​can be directed to the
            ​webmaster at the following email address: BryanJohnson@TheConcludingChapterofCrawford.com



 Recipes

Joan Crawford's Pork Chops Recipe

1) Sprinkle seasoning salt on both sides of six chops.
2) Dip lightly in flour.
3) Place chops in 1/4 pound melted margarine in skillet.
4) Add two sliced Italian red onions.
5) Add cooked onions and cook until golden.
6) Remove onions.
7) Add cooked onions to top of chops.
8) Brown chops on one side, then turn replacing onions on the top side.
9) Place in pre-heated 300 degree oven.
10) After 15 minutes turn oven heat to 250 degrees for 25 minutes.

The chops are topped with two slices of fried apple rings, then chilled and wrapped in foil to be reheated when needed.
Before reheating, add cinnamon, nutmeg, brown sugar to taste, and lemon juice.
Joan Crawford's Potato Salad

Ingredients:
1) 2 Cups mayonnaise
2) 1/3 Cups prepared mustard
3) 1/4 Cup cider vinegar
4) 1 1/2 tablespoons dairy sour cream
5) 6 Dill pickles, finely chopped
6) 4 Medium Spanish onions (finely chopped)
7) 4 Large potatoes (boiled, cubed and chilled)
8) 10 hard-boiled eggs (sliced and chilled)
9) Salt and pepper

Directions:
Combine first 6 ingredients.
Refrigerate for several hours to blend flavors.
Add potatoes and eggs; toss lightly.
Season to taste
Makes 8 servings
Joan Crawford's Cole Slaw

Ingredients:
​1) 1 head of cabbage, chopped
2) 2 pimiento strips, chopped
3) 2 green peppers, chopped
4) 6 hot chili peppers, finely chopped
5) 2 cups mayonnaise
6) Juice of 1 or 2 lemons
7) 1/2 teaspoon dry mustard
8) 1 tablespoon vinegar
9) 1 jar (4 ounces) prepared mustard
10) 8 slices pineapple, diced

Directions:​
Combine cabbage, pimiento, green pepper and chili peppers.
In a separate bowl blend together mayonnaise, lemon juice, dry mustard, which has been mixed with the vinegar to a smooth paste, and prepared mustard.
Stir in diced pineapple.
Add cabbage mixture, toss gently.
For maximum flavor, refrigerate over night.
Makes 8 servings.​
(For easy printing, click-on recipe 'letter' for a much larger version to open in a new browser window)
Joan Crawford's Meatloaf (1965 version)

Ingredients:
1) 2 pounds ground sirloin or top steak
2) 1 pound ground veal
3) 1 pound pork sausage
4) 2 eggs
5) 1 Bermuda onion, finely chopped
6) 1 green pepper, finely chopped
7) 3 tablespoons Worcestershire sauce
8) 1 teaspoon brown meat sauce
9) 4 hard-boiled eggs, whole or halved
10) Few drops hot pepper sauce
11) 1 cup water

Directions:
Combine meats, unbeaten eggs, onion, green pepper, 1 tablespoon of the seasoning sauce and meat sauce.
Mix lightly.
In large shallow baking pan shape mixture into oval loaf.
Gently press hard-boiled eggs into loaf..
Sprinkle remaining seasoning salt, Worcestershire and hot pepper sauce over loaf.
Add water to pan.
Bake at 400 degrees for 1 1/4 hours, basting frequently with pan juice.
Makes 10 servings.

Joan Crawford’s "Party Meatloaf" (1970 version)

Ingredients:
1) 2 pounds ground lean sirloin
2) 1 pound ground veal
3) 1 pound bulk or link pork sausages
4) 3 raw eggs
5) 1 large purple onion, finely chopped
6) 2 green peppers, seeded and finely chopped
7) 2 bottles steak sauce
8) 2 bottles Worcestershire sauce
9) 1 jar seasoned salt
10) 4 hard boiled eggs
11) ¼ cup of water

Directions:
Do not let butcher mix sirloin and veal at time of purchase.
Put ground sirloin, veal, pork sausage and raw eggs in shallow baking pan. Mix thoroughly.
Add finely chopped onion and green peppers and mix thoroughly, once again.
Pour one bottle Worcestershire cause and one-half jar seasoned salt over mixture and knead, forming an oval loaf.
Make hollows in top with dessert spoon and gently press in hard boiled eggs.
Pour the remaining bottle of Worcestershire sauce and steak sauce over loaf, ribboning the sauces.
Sprinkle the top of the loaf with the remaining one-half jar of seasoned salt to form a crust.
Pour water into the bottom of the pan.
Bake in preheated 350 degree oven for 30 minutes; baste with juices.
Reduce heat to 250 degrees and bake one hour, basting frequently with juices.

Serving:​
To serve, use two spatulas to lift meatloaf from baking pan to a heated platter.
Serves 14 to 16.


(Note: This is virtually the same recipe Joan gives readers in her autobiography "My Way of Life" in 1971.​​​ However, in "My Way of Life," Joan doesn't give the full details of ingredient measurements as in the above 1970 version)
     For reference, here is also the exact meatloaf recipe Joan gives in "My Way of Life"
​(Re-written by this Webmaster in recipe format)

From page 89, hardcover edition of "My Way of Life":
     "​I use two pounds of ground sirloin, a pound of ground veal, and a pound of sausage meat, thoroughly mixed with three eggs, a bottle of A-1, a good lacing of Worcestershire, a lot of seasoned salt, and finely chopped purple onion and green peppers. I hide four hard-boiled eggs inside the loaf and before it goes into the oven I dribble over more A-1 and Worcestershire and seasoned salt so that a crust will form.​​
     Sliced hot or cold, this is the combination I can vouch for."​


Meatloaf (My Way of Life version)


Ingredients:​
1) 2 pounds ground sirloin
2) 1 pound ground veal
3) 1 pound of sausage meat
4) 3 eggs
5) 1 bottle of A-1
6) A good lacing of Worcestershire 
7) A purple onion, finely chopped
8) Green peppers, finely chopped​​​​​
9) A lot of seasoned salt

Directions:​​

     Thoroughly mix meat with; eggs, A-1, Worcestershire, seasoned salt, onion and peppers 

     I hide four hard-boiled eggs inside the loaf and before it goes into the oven I dribble over more A-1 and Worcestershire and seasoned salt so that a crust will form.

     Sliced hot or cold, this is the combination I can vouch for.
Joan Crawford’s Fried Apple Rings

Ingredients:
1) ​​4 green apples
2) ¼ pound margarine or butter
3) Lemon juice
4) Cinnamon
5) Nutmeg
6) Brown sugar

Directions:​
Core and slice apples into thick rings, but do not peel.
​Sprinkle with lemon juice.
​Heat margarine or butter in skillet.
​Fry apples first on one side, then the other, until brown but not mushy. This is a matter of a very few minutes.
​While frying, sprinkle top sides of apples with cinnamon, nutmeg, and brown sugar to taste. Keep warm until all are done.
Joan Crawford’s Boiled Beef

Ingredients:
​​1) 6 large pieces of flank beef
2) 2 dozen white boiling onions, peeled
3) 2 bunches of celery
4) 2 bunches of carrots, peeled
5) 4 parsnips, peeled
6) Lawry’s Seasoned Salt
7) Kosher salt
8) Black pepper

Directions:​
Cover one side of beef with Lawry’s Seasoned Salt and marinate for ½ hour.
​Turn beef on other side, cover with Lawry’s Seasoned Salt, marinate for ½ hour.
​Put beef in heavy stew pot and cover with water.
​Put on slow fire. Bring to a boil. Skim.
​Boil for 1½ hours.
​Add 3 cups of water, and onions, celery, carrots, parsnips, not cut up. Season with kosher salt and black pepper, to taste. Boil for ½ hour.

Serve in hot soup plates, with additional coarse salt and sauce of sour cream, horseradish, and lemon.
Joan Crawford’s Kidney Bean Salad

Ingredients:
​​1) 2 cans kidney beans
2) 1 large purple onion, chopped finely
3) 2 large green peppers, chopped finely
4) 1 heart celery, chopped finely
5) 4 small hot red peppers, chopped finely
6) 1 cup cider vinegar
7) Tabasco to taste
8) Kosher salt and black pepper

Directions:​
Do not drain the beans; pour them in a bowl with the finely chopped vegetables. (Discard the seeds from the large green peppers, but not from the hot red peppers.)
​Add the seasoning, mix well, and let stand at least 8 hours in the refrigerator before serving.

This is served with hot meat loaf, broilers, or baked ham.
Joan Crawford’s Spinach Salad

Ingredients:​​
1) 6 cups fresh, young spinach leaves
2) 1 pound bacon
3) 1 cup cider vinegar
4) Salt and freshly ground pepper

Directions:​
Wash the spinach and place in the refrigerator until crisp. Do not cut leaves.
​Fry the bacon; drain on stove on paper towels.
Save a thin layer of grease in skillet, add 1 cup cider vinegar, warm a second, then pour, hot, on the spinach; season.
​Break the bacon in small bits and sprinkle on top of the salad.
​Serve while warm.
​This can also be made with shredded lettuce or, as in France, with young, tender dandelion greens.