Monkee Food

Magazine: Monkee Spec. #4
Author: Salli Stevenson
Editor: Ralph Benner
Published:
Volume: 1
Issue: 4
Publisher: New Asbury Ltd. Publishing Co.
Page: 44–45, 53

Here are some groovy recipes stolen from the homes of your four faves

It was late in the hot, lazy summer afternoon as I quietly stole over the wall and glided up the garden path that leads to the door of Mike Nesmith’s house. There were voices by the pool and being naturally nosy, I decided to investigate and ran right into a Monkee Sweet Tooth Binge. Everyone was there having a good time just relaxing by the pool gobbling goodies and I thought how nice it would be to join them.

Yummy sweets

Suddenly, my nose caught the whiff of something extra specially good like chocolate cookies and that reminded me of my monthly mission: capture Monkee Recipes! So I eagerly turned my eyes in the direction of my quivering nose and drooled! There were oodles of the most outasite, goodies sitting on a low table: cookies and meringues and sauted bananas and fruit drinks and chocolate drinks and soft drinks. It looked so totally fantabulous that I wished with all my might that there would be some left that I could swipe. As my luck would have it, the Monkees and Spotte beat me to it and, as usual, there was nothing left for poor me to do but grab their recipes from wherever these fiendish guys had hidden them, and run for my life.

"Nice Fraak"

When I said run for my life, I wasn’t kidding. You see, Mike has a German Shepard named Fraak who is attack-trained and, after much searching on my part, I finally found those recipes—tied to Fraak’s collar. It’s times like this when I wish I were the invisible man. Anyroad, Fraak stood there all tense and ready to charge as I went toward him muttering things like "nice Fraak" while growling out the other side of my mouth at the individuals who carefully placed all the recipes in Fraak’s care.

I leave rapidlyest!

Naturally, I could have forgotten about those recipes just this once, but then I’d have to face the anger of my immediate boss should I walk in empty handed. The choice was absolutely clear—get those recipes even if I die in the line of whatever Fraak is in the line of (if that makes any sense).

The closer I got to Fraak, the more he stiffened. He seemed to be waiting for something and just as I got my hands on those recipes, Christian yelled the attack command (thanks, Christian) and there I was running for my life with Fraak digging into my heels. I tore for the front gate and finally after a death defying leap reached the other side and safety (pant! pant!).

Victory!!

I checked the recipes and they were all there. My mission for this month was completed. Here they are. Have a ball with them while I apply another bandage to my grossly injured left boot!

Mike and Phyllis’ refrigerator cookies

6 cups sifted flour
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups shortening
3 cups brown sugar
2 eggs well beaten
2 teaspoons vanilla

Sift flour, baking powder and salt together. Cream shortening and sugar until fluffy. Add eggs and flavoring and mix well. Add dry ingredients. Divide into four equal parts. Leave one portion plain and make the following variations with the remaining dough.

CHOCOLATE—Add two squares (ounces) chocolate, melted, to one portion of the dough and blend well.

COCONUT—Add 1/3 cup shredded coconut to one portion and mix, letting some of the coconut decorate the top.

Spice—Add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg to one portion of the dough and mix well.

Shape each piece of dough into a roll. Chill in refrigerator. When firm, slice very thin and bake in a moderate oven (375 F.) 10–12 minutes. Makes ten dozen cookies.

Micky’s banana fry

1 tablespoon butter
3 bananas
Flour
Sugar
3 to 6 slices sponge cake

Melt the butter in a frying pan. Peel the bananas, cut in half lengthwise. Roll lightly in flour and brown on both sides in the hot butter. Sprinkle with sugar and serve on oblongs of sponge cake. For a special treat add a little cinnamon to the sugar.

Peter’s lemon punch

Mix a can of lemonade and pour into a punch bowl. Add the entire contents of a bottle of maraschino cherries (cherries and syrup). Add sugar until it tastes right and then pour in a bottle of gingerale. Stir and then add ice and serve.

Peter’s chocolate drop cookies

1 1/2 cups sifted flour
1/4 teaspoon salt
1 teaspoon baking powder
2 squares (ounces) chocolate
1/2 cup shortening, melted
1 cup brown sugar
1 egg
1/2 cup milk
1 teaspoon vanilla

Sift flour, salt and baking powder together. Melt chocolate and add to melted shortening. Add sugar, egg, milk and vanilla. Then add sifted ingredients. Let stand ten minutes. Drop dough from teaspoon onto greased baking sheet and bake in a moderate oven (375 F.) 12–15 minutes. Makes 36 cookies. Frost if desired.

In order to frost the cookies use a can of instant frosting and apply it to the cookies while they are still warm.

Micky’s super groovy hot chocolate

1 quart milk
1/2 cup cocoa
1/4 cup flour
1 quart water
1/2 cup sugar
1/2 teaspoon vanilla
1/8 teaspoon salt

Mix the dry ingredients and make it into a smooth paste by adding some of the water to it. When it is a smooth paste, pour on the remainder of the water and boil slowly for fifteen minutes. Combine with the milk and bring to the boiling point. Add vanilla.

Serve with mounds of whipped cream and chocolate sprinkled on top. This is a very thick, rich hot chocolate and you can make it thicker by letting it stand over a pot of hot water (use a double boiler) for an hour or more.

Davy’s meringue shells

2 egg whites
1/8 teaspoon cream of tartar
Dash salt
1/2 cup sugar
1/2 teaspoon vanilla

Beat egg whites with cream of tartar and salt until stiff but not dry. Add sugar, 1 tablespoon at a time, beating until stiff after each addition. Fold in the vanilla. Heap in rounds or press through a pastry tube onto a baking sheet covered with heavy ungreased paper while making sure that the dough forms a basket shape so that you can put things in it. Bake in a slow oven (275 F.) 40–60 minutes or until lightly browned. Remove at once from paper so it won’t stick. Makes 18 large meringues.

After the meringue has cooled, there are several things you can do with it.

1. You can add ice cream and chocolate sauce to it.

2. You can cover it with fruit and an appropriate sauce.

3. You can put jam in it and top it with sweet thick cream or a sweet thick cream that has chocolate sauce added to it.

4. You can put a custard in it and top it with either colored or white sweet whipped cream.