Frank DeCaro told us about the dish, but here are a few of the recipes. I can’t wait to try to brownies! All of these recipes and photos of the dishes can be found on Oprah or Rosie’s website!

Katherine Hepburn’s Brownies

Ingredients

•2 (one-ounce) squares unsweetened baker’s chocolate
•1 stick unsalted butter
•1 cup sugar
•2 eggs
•1/2 tsp. vanilla
•1/4 cup flour
•1/4 tsp. salt
•1 cup chopped walnuts

Directions
Melt chocolate and butter in a heavy saucepan over low heat. Remove from heat and stir in sugar. Add eggs and vanilla and beat well. Stir in flour, salt and walnuts. Mix well. Pour into a buttered 8-inch-square baking pan. Bake at 325° for 40 minutes. Cool and cut into squares.

Serves 8

Miss Peggy Lee’s Jade Salad

Ingredients

• 2 heads romaine lettuce
• 2 bunches green onions
• 1 1/3 cups olive oil
• 2/3 cup red wine vinegar
• 2 tsp. Dijon mustard
• 1/2 tsp. garlic powder
• 1/2 tsp. black pepper
• 2 Tbsp. sugar
• 1/4 cup toasted sesame seeds
• 1/4 cup grated Parmesan cheese
• 1/2 cup sliced almonds

Directions
Wash and thoroughly dry lettuce, cut into julienne strips and place in a large bowl. Chop green onions into 1/4-inch pieces and mix with oil, vinegar, mustard, garlic powder, pepper, sugar, sesame seeds and Parmesan. Pour dressing over lettuce and toss thoroughly to coat. Sprinkle with almonds.

Post Mortem
Two bunches of green onions is overpowering. But Miss Peggy Lee’s vaguely Asian dressing is delicious. Make enough salad or your guests will be saying, “Is That All There Is?”

Lucille Ball’s Sunday Night Goulash

Ingredients

• 2 bunches green onions, chopped
• 2 large green peppers, chopped
• 1/2 clove garlic, chopped
• 2 pounds ground beef
• 1 large can solid packed tomatoes
• 1/2 pound small egg noodles

Directions
Sauté onions, green pepper and garlic until tender. Brown meat in butter, then add sautéed ingredients. Add tomatoes with juice and simmer slowly. Add salt and pepper to taste. During last 30 minutes of cooking, add cooked, strained egg noodles.

Serves 6

Liberace’s Sticky Buns

Ingredients

•1 cup white raisins
•1/4 cup light rum
•1 1/2 cups brown sugar
•2 sticks unsalted butter
•1/2 tsp. cinnamon
•1/4 tsp. nutmeg
•1/4 tsp. allspice
•1/4 tsp. cloves
•1/4 tsp. ginger
•3 packages refrigerated unbaked crescent rolls
•1 cup chopped pecans
•1 cup whole pecans
•Nonstick baking spray with flour for greasing pan

Directions
Preheat oven to 325°. Spray two muffin pans with nonstick baking spray. Combine raisins and rum in a small bowl and warm in microwave on high for 45 seconds. Set aside. In a saucepan, melt butter and then stir in spices and brown sugar. Cook, stirring frequently, until it becomes a bubbling syrup. Put a teaspoon of syrup and a few whole pecans in each muffin cup. Unroll one package of crescent rolls on a piece of parchment paper. Pinch seams together to form one flat piece. Drizzle a quarter of the syrup over the dough. Sprinkle a third of the raisins and a third of the chopped pecans on it. Roll it jelly roll style. Cut into 1-inch thick pieces. Place one slice of dough, cut side up, in each muffin tin. Repeat with each package of crescent rolls. Bake 13 to 15 minutes or until golden brown. Remove from oven and immediately flip the buns onto a cookie sheet covered with parchment paper. Replace any nuts that may have stuck to the pan and serve warm.

Bea Arthur’s Vegetarian Breakfast

Ingredients

•1 Tbsp. margarine
•2 medium tomatoes, sliced
•3/4 cup chopped fresh mushrooms
•Salt and pepper, to taste
•4 slices bread, toasted

Directions
Preheat oven to 250°. Melt the margarine in a small sauté pan over medium heat. Add the tomatoes and mushrooms, and sauté until soft, about 4 minutes. Season to taste with salt and pepper. Put some tomato-mushroom mixture on each piece of toast. Heat in the oven for 2 minutes before serving.

Post Mortem
Toast slices of sturdy seven-grain bread for this recipe and melt a slice of soy cheese over the top for added flavor. You can use dairy cheese, of course, but be forewarned: Somewhere Bea will be saying, “God’ll get you for that!”