Bea Arthur famously sat around the kitchen table and sliced into cheesecake week after week as Dorothy Zbornak on TV’s The Golden Girls. In real life, it seems, the late actress was a more health-conscious eater.
In The Dead Celebrity Cookbook, author Frank DeCaro has collected and presented an array of recipes by beloved (and dead) stars – everyone from Arthur to Frank Sinatra to Katharine Hepburn to Lucille Ball.
“I miss those days when celebrities still had mystery about them,” DeCaro, formerly the movie critic for The Daily Show with Jon Stewart, says about his decision to write the book. “A glimpse inside their radar ranges seemed, for any fan, like a window into the world of glamour and excitement.”
With each recipe, DeCaro provides his commentary as way of an introduction.
For Arthur’s chapter called Thank You for Feeding a Friend, which spotlights the actress’s vegetarian breakfast recipe, he writes: “Food was always good for a giggle on The Golden Girls, too. Sophia could turn the word cannoli into a sexual double entendre, and Rose’s Scandinavian recipes, her geneukenfleuken cake, for instance, were always played for laughs.
Want to try Bea Arthur’s dish? Read on to get the recipe:
Bea Arthur’s Vegetarian Breakfast
1 tablespoon margarine
2 medium tomatoes, sliced
¾ cup chopped fresh mushrooms
Salt and pepper, to taste
4 slices bread, toasted
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.