DINING WITH THE BIG BANDS

What a dish! We mean the plate of Italian spaghetti! In this 1934 photo, Ted Lewis serves dinner to

dancer Mildred Gaye while Joe Marchetti of the Como Inn, 546 N. Milwaukee in Chicago, watches. The Como Inn opened

in 1924 and stayed in business until 2001.

On another occasion at a different dining spot, Lewis was ready to carve some meat.

During a summer engagement in Detroit in 1941, Glenn Miller shared a meal with pianist Chummy MacGregor and reedman Hal McIntyre.

(Note that Miller is not wearing his eyeglasses.)

Miller is shown in 1944 while in the U.S. Army Air Force, having a bite to eat (fish and chips?) and a cigarette.

More recently, Dennis M. Spragg, Senior Consultant with The Glenn Miller Archives at the University of Colorado-Boulder,

dined with Sue A. Cass, widow of Alan Cass (1941-2018), the man who started the University’s Miller collection in 1969.

Dennis tells us that Miller was a Captain at the time and the photo was taken at Langford Lodge in Northern Ireland.

And, yes, Glenn was eating fish and chips!

FRANKIE CARLE’S VEAL PICANTE

INGREDIENTS

veal, sliced

mushrooms, sliced

Chablis wine

juice of one lemon

dash of onion powder

dash of garlic powder

2 tablespoons minced shallots

1 tablespoon cornstarch

DIRECTIONS

Simmer veal slices and many fresh mushroom slices in Chablis wine with the lemon juice, onion powder, and garlic powder. Add minced shallots.

When veal is cooked, thicken Chablis with the cornstarch.

Louis Armstrong smiles at his wife Lucille as she pours him a beverage. What’s in Louis’ bowl? Red beans?

LOUIS ARMSTRONG’S CREOLE RED BEANS (KIDNEY)

AND RICE

INGREDIENTS

1 lb. kidney beans

1/2 lb. salt pork - - - strip of lean and strip of fat

(or slab bacon may be used if preferred)

1 small can of tomato sauce if desired

6 small ham hocks or 1 smoked pork butt

2 onions, diced

1/4 green bell pepper

5 tiny or 2 medium dried peppers

1 clove garlic, chopped

salt to taste

DIRECTIONS

Wash beans thoroughly, then soak overnight in cold water. Be sure to cover beans.

To cook, pour water off beans, add fresh water to cover.

Add salt pork or bacon.

Let come to a boil over full flame in covered pot.

Turn flame down to slightly higher than low and cook one and a half hours.

Add diced onions, bell pepper, garlic, dried peppers, and salt.

Cook three hours.

Add tomato sauce, cook one and a half hours more, adding water whenever necessary.

Beans and meat should always be covered with water (juice), never dry.

Serves 6 persons.

LOUIS ARMSTRONG’S CREOLE RED BEANS (KIDNEY)

AND RICE ( CONT’D )

To prepare with ham hocks or pork butt, wash meat, add water to cover, and let come to a boil in covered pot over medium flame. Cook one and a half hours.

(For non-pork eaters, chicken fat may be used instead of salt pork. And corned beef or beef tongue may be used instead of ham hocks or pork butt.)

Then add beans (pour water off) and rest of ingredients to meat.

Cook four and a half hours, adding water when necessary.

INGREDIENTS - rice

2 cups white rice

2 cups water

one teaspoon of salt

one pot with cover

DIRECTIONS

Wash rice thoroughly.

Have water and salt come to a boil, then add rice in boiling water.

Cook until rice swells and water is almost evaporated.

Cover and turn flame down low.

Cook until rice is grainy. To insure grainy rice, always use one and a half cups water to one cup of rice.

To serve on dinner plate, rice then beans, either over rice or beside rice as preferred.

20 minutes later, Bisma Rex and Swiss Kriss!

Armstrong also enjoyed a hearty forkful of pasta. But too much of a good thing like that and he’ll need his own weight loss tips.

A large man for much of his life, Tiny Hill is shown here in 1965 at his kitchen table at his home in Rolling Meadows, IL.

Paul Whiteman was also once known as a big eater,

but Margaret Livingston refused to marry him unless he lost 50 pounds. In fact, Whiteman shed 100 pounds ( ! ) and they were wed on

August 18, 1931. She told about her efforts to help him lose the weight in the book Whiteman’s Burden, written with Isabel Leighton

(New York City: Viking Press, 1933).

PAUL WHITEMAN’S WHITEMAN SPECIAL TOMATOES

INGREDIENTS

1 qt. stewed tomatoes

1 stalk celery, cut fine

1 onion, cut fine

bread crumbs, dry

pepper

1 teaspoon sugar

1 teaspoon salt

1/2 clove garlic, minced

paprika

DIRECTIONS

Place tomatoes, celery, onion, sugar, salt, and garlic in casserole.

Sprinkle with toasted bread crumbs, freshly-ground pepper, and dash of paprika.

Bake in oven about 45 minutes. (May be baked at the same time as a roast.)

This photo was said to show Desi Arnaz giving wife Lucille Ball a taste of his specialty dish, arroz con pollo ( = rice with chicken ).

Here, Arnaz offers Lucy another taste. Maybe it was cocido de garbanzos ( = chickpea stew )?

HARRY JAMES’ ITALIAN MEATBALLS

AND SPAGHETTI SAUCE

INGREDIENTS—meatballs

1 lb. ground round steak

2-1/2 lbs. ground pork sausage

salt

pepper

1 egg

parsley

cracker meal

DIRECTIONS

Combine all ingredients.

Form into balls.

Brown in olive oil.

HARRY JAMES’ ITALIAN MEATBALLS

AND SPAGHETTI SAUCE ( CONT’D )

INGREDIENTS—sauce

1 small onion

2 cloves garlic

olive oil

1 can tomatoes

1 can puree

1 small can tomato paste

salt

pepper

thyme

basil

DIRECTIONS

Brown onion and garlic in olive oil.

Add remaining ingredients, together with meatballs.

Simmer for four hours.

Harry James has something to quench his thirst.

Spike Jones sips a cup of coffee.

Yes, we have no bananas? That’s not the case for Jones and two these ladies.

Spike and his City Slickers recorded that song on August 9, 1950 at Radio Recorders in Hollywood, and it was issued on the

10” 78 pm RCA Victor 20-3912 with a vocal by Joe Siracusa, Freddy Morgan, and Sir Frederick Gas.

SPIKE JONES’ MOLASSES JUMBLES

INGREDIENTS

5 tablespoons vegetable shortening

1/2 cup brown sugar, firmly packed

1 cup molasses

1 tablespoon baking soda

1/4 teaspoon salt

3-1/2 cups all-purpose flour

1/2 cup cold water

DIRECTIONS

Preheat the over to 375 degrees.

With a wooden spoon, beat the shortening ntil it’s fluffy.

Gradually incorporate the sugar.

Add the molasses and stir well.

Sift the dry ingredients together and add them to the mixture alternately with the water. Stir until combined.

Drop the batter by heaping tablespoons onto greased cookie sheets.

Bake them for 8 to 10 minutes.

Benny Goodman has a (big) glass of Smirnoff Vodka, 1958.

BENNY GOODMAN’S FLUFFY OMELET

WITH SMOKED HERRING

INGREDIENTS - omelet

6 eggs, separated

1/2 teaspoon salt

1/8 teaspoon pepper

3 tablespoons oil

1 can smoked herring fillets

DIRECTIONS

Beat egg whites until stiff.

Beat yolks until lemon-colored, then add seasoning.

Combine whites and yolks, mixing thoroughly.

Pour egg mixture into heavy frying pan in which oil has been heated.

Cook over very low heat until omelet is lightly browned on pan side.

Arrange herring fillets over half of omelet, and bake in 300 degrees F oven until omelet is lightly browned on top.

BENNY GOODMAN’S FLUFFY OMELET

WITH SMOKED HERRING ( CONT’D )

INGREDIENTS—Sauce

2 tablespoons oil

1/2 cup tomato soup or strained tomatoes

2 tablespoons chopped celery

1 tablespoom chopped green pepper

1 tablespoon chopped onion

1/4 teaspoon paprika

DIRECTIONS

Heat oil in saucepan.

Add chopped vegetables, cook until tender.

Add paprika and tomato. Cook slowly for 15 minutes.

TO SERVE

Cut omelet in half.

Place half with herring on a platter, top with other half of omelet, oven-browned side up.

Spoon sauce over top of omelet and garnish with watercress.

Eve tempted Adam with an apple in the Bible, but it’s a much more innocent offer to Kay Kyser from the actress-singer Jane Russell.

KAY KYSER’S FRIED CHICKEN

INGREDIENTS

1 two-lb. chicken

DIRECTIONS

Clean and wash chicken thoroughly.

Cut chicken into 12 pieces - two wings, two short thighs, two drumsticks, two pieces of breast, two pieces of back, and the liver and the gizzard.

Roll chicken in flour that has been seasoned with salt and pepper to taste.

Fry until tender, turning now and then to keep from burning.

KAY KYSER’S BANANA PIE

INGREDIENTS

2 eggs, separated

1 cup sugar

2 tablespoons sugar (additional)

pinch of salt

2 bananas

1 cup milk

2 tablespoons flour

1/2 teaspoon vanilla

DIRECTIONS

Beat egg yolks, add sugar, flour, and salt. Mix well.

Add milk, and cook in double boiler until thick.

Remove, add vanilla.

Pour over bananas that have been sliced in baked pie shell.

Beat egg whites stiff, adding two tablespoons sugar.

Spread over filling.

Bake 15 minutes at 300 degrees F.

Ray Anthony checks on his wife, Dee Keating, who’s cooking in the kitchen. Born De Armond Keating in 1919, she was the vocalist with

Mr. Anthony’s band after he got out of the U.S. Navy, but they divorced in 1952. She passed away in the mid-1960s.

Still active in his 90s, Ray Anthony puts together a plate of healthy veggies.

He’s human, like anybody, and now and then enjoys a slice of pizza, a handful of chocolates, or some dessert. The camera caught you, Ray!

PAUL WESTON + JO STAFFORD’S CHICKEN AND GREEN PEPPERS

INGREDIENTS

2 whole chicken breasts, cut in thin strips

2 green peppers, also cut in thin strips

1/2 teaspoon salt

1 teaspoon Accent

2 tablespoons cornstarch

1/3 cup sherry

1/4 cup water

1 tablespoon soy sauce

4 tablespoons butter

DIRECTIONS

Sprinkle chicken with salt, Accent, and cornstarch, tossing to coat evenly.

Melt butter in skillet or wok over high heat.

Add chicken and green pepper, and cook five minutes, stirring frequently.

Add sherry, water, and soy sauce.

Cook, stirring occasionally, five minutes longer.

Serve over hot rice.

Serves 3 or 4.

Guy Lombardo with his wife Lilliebell shows how-to with the “Save Fats for Victory” campaign, ca.1942.

In food, there are many types of fats: saturated, unsaturated, polyunsaturated, monounsaturated, and trans fats.

In music, there’s only one fats and we ain’t misbehavin’!

GUY LOMBARDO’S LOBSTER LOMBARDO

INGREDIENTS

1 eight-ounce package spinach noodles

5 tablespoons butter

1 cup light cream

2 egg yolks, beaten

1 teaspoon salt

pinch of white pepper

1/2 cup sherry

1/2 cup grated Romano cheese

2 cups cooked lobster meat

2 tablespoons bread crumbs

3 tablespoonds grated Parmesan cheese

DIRECTIONS

Preheat the oven to 400 degrees.

Cook the spinach and noodles according to package directions.

Drain them and place them in the bottom of a buttered, two-quart casserole dish.

Melt four tablespoons of the butter in a saucepan over medium heat.

Stir in the cream and heat it until hot - but not boiling - stirring all the while.

Cool the butter / cream mixture for five minutes, and then stir in the salt, pepper, sherry, Romano cheese, and beaten egg yolks.

Cook it over low heat, stirring constantly, until the sauce is reduced by about a quarter.

Add lobster meat to the sauce, mix it well, and pour it over the noodles in the casserole.

Top the casserole with the bread crumbs and the Parmesan cheese, and dot it with the remaining tablespoon of butter.

Bake for 20 minutes or until the crumbs begin to brown.

GUY LOMBARDO’S KEY LIME PIE

INGREDIENTS

1 cup graham cracker crumbs

11 tablespoons sugar

3 tablespoons softened butter

4 eggs, separated

1 can condensed milk

2/3 cup fresh lime juice

1 teaspoon grated lime rind (freen part only)

dash salt

DIRECTIONS

Mix graham cracker crumbs with three tablespoons of sugar and butter.

Press into a nine-inch pie plate.

Bake in 375 degrees F oven for eight minutes, then cool.

Beat egg yolks and condensed milk until smooth.

Stir in lime juice and rind.

Pour into baked crust.

Beat egg whites and salt until frothy. Gradually add 1/2 cup sugar and continue beating until satiny and whites stand in peaks.

Pile merengue over filling, sealing edges of the crust.

Bake in 425 degrees F oven 5-7 minutes or until lightly browned.

Chill 3-4 hours in the refrigerator.

Serves 6-8.

Artie Shaw in 1940 with his then-wife Lana Turner at the Stork Club, 3 E. 53rd St. in New York City.

A man named Sherman Billingsley had opened the Stork Club in 1929 at 132 W. 58th St., moved it in 1931 to

51-1/2 E. 51st St., then settled on 53rd St. in 1934. He kept it running until 1965, when he sold the property

to CBS, which later turned the site into Paley Park (named after its founder’s father).

ARTIE SHAW’S VEAL A LA FRANCHESA

INGREDIENTS

veal, sliced

1 egg

cracker or bread crumbs

butter

sherry

2 lemons

DIRECTIONS

Roll thin slices of veal in flour, then dip in beaten egg, then in cracker or bread crumbs.

Let stand 15 minutes.

Sautee in butter and a bit of sherry.

When veal is tender, squeeze lemons over top.

Serves four.

ARTIE SHAW’S

MIDDLE EASTERN LOUBYA

INGREDIENTS

olive oil

onions, chopped to medium

2 or 3 garlic cloves, minced finely

several tomatoes, cut into small cubes

string beans, sufficient for number of people to be served

1 cup water

optional amounts of basil, oregano, rosemary, thyme

optional amounts of ground coriander, dill weed, and celery salt

salt & pepper

pieces of chicken meat (no bones and no skin)

mushrooms

parsley as desired

zucchini, sliced

broccoli (optional)

water chesnuts

Chinese peas

bean sprouts

couscous

ARTIE SHAW’S MIDDLE EASTERN LOUBYA ( CONT’D )

NOTE: Use a large, deep fry pan, preferably 12” non-stick.

DIRECTIONS

Use enough oil to cover bottom of pan or skillet liberally.

Add onions and cook until translucent.

Add garlic and saute a minute or two.

Add cubed tomatoes and mix.

Cut string beans into 1” pieces and boil in one cup water until almost done. Add to mixture.

Add basil, oregano, rosemary, thyme, coriander, dill weed, and celery salt.

Salt and pepper to taste.

Cover and simmer. Stir occasionally.

Add almost-done string beans.

Add mushrooms, chicken pieces, parsley, sliced zucchini.

Add broccoli if desired.

Also, you may use water chesnuts and Chinese peas if you wish.

Cook until chicken is white and tender.

And last, add couscous and bean sprouts, and cook until couscous is done.

At least one time, Gene Krupa used his drumsticks

in an unexpected way, more like chopsticks.

GENE KRUPA’S POLISH GOLABKI

INGREDIENTS

1 medium cabbage

1/2 lb. chopped beef

1/2 lb. chopped pork

1/2 cup cooked rice

1 egg

1 grated onion

salt, to taste

pepper, to taste

bacon grease

1 can tomato soup

bacon strips

DIRECTIONS

Cook cabbage leaves in salted water, let come to boil.

Mix beef, pork, rice, egg, onion, and salt and pepper to taste.

Roll in individual cooked cabbage leaves. Hold together with toothpicks.

Brown stuffed cabbage in bacon grease.

Put in kettle with tomato soup, and cook very slowly for two hours.

Just before ready to serve, place bacon strip on top and brown in oven for 1/2 hour.

Serves four.

In 1956, Ozzie Nelson and his family appeared in a print advertisement for Aunt Jemima’s Pancake Mix.

Jump ahead to 2020, following the killing of George Floyd in police custody and subsequent protests, and

Quaker Oats, the manufacturer of Aunt Jemima products, announced that they will re-brand the product

“to make progress toward racial equality.”

OZZIE NELSON’S OZZIE NELSON SALAD

INGREDIENTS - salad

head of lettuce, crisp

4 tomatoes

1 boiled chicken, cold

sprigs of parsley

dash of paprika

INGREDIENTS - Thousand Island dressing

3/4 cup mayonnaise

2 tablespoons chopped pimiento

1 tablespoon chopped olives

1 tablespoon chopped chives

1 tablespoon chopped green pepper

DIRECTIONS

Shred lettuce into large salad platter.

Add tomatoes cut in wedges.

Trim meat off chicken, slice into two-inch strips, place in center of dish.

Mix all dressing ingredients well, cover salad with dressing.

Garnish with parsley and paprika.

Lawrence Welk mans the grill at a California cook-out, 1966.

LAWRENCE WELK’S LAKE TAHOE MEATLOAF

INGREDIENTS - meatloaf

2-1/4 lbs. ground beef

4 or 5 slices bread, soaked in milk (squeeze out some milk)

1 bunch fresh parsley, chopped

2 onions, minced

4 hard-boiled eggs, chopped

3 fresh eggs

1/4 cup Parmesan cheese

salt and pepper to taste

1 clove garlic, minced

INGREDIENTS - sauce

1 15-ounce can chopped tomatoes

salt and pepper to taste

1 teaspoon sugar

DIRECTIONS

Mix meatloaf ingredients well.

Shape into a loaf and place in a 13”x9” pan and add a cup of water to the pan.

Bake at 400 degrees F for 30 minutes.

While the meatloaf bakes, make the sauce.

Cook down tomatoes with the salt, pepper, and sugar for 10-15 minutes.

Spread over top of meatloaf and bake 40 minutes more.

Serves 4 people.

LAWRENCE WELK’S CHICKEN AND DUMPLINGS

INGREDIENTS - chicken

2 (4 pound) fryers 2 stalks celery, diced 1/2 cup butter 1 ounce sherry wine Accent flavoring, to taste salt, to taste 1 carrot, diced 1 medium onion, chopped 1 cup flour 1/2 lemon, juiced yellow food coloring chicken bouillon cubes (optional)

DIRECTIONS

Split fryers all the way up to the backbone.

Remove backbone from chickens.

Cut through the center of breasts, leaving two full halves per chicken.

Place the chicken in a large pot, cover with water and bring to a boil. Simmer gently until chicken is tender.

Remove from pot and set aside.

Add chicken backbones to broth, add vegetables and simmer about 30 minutes. (For extra flavoring, add chicken bouillon cubes, if desired.) When done, remove from heat and strain. Save strained stock. In a small saucepan, melt butter, then beat in flour.

Add to strained stock.

Cook stock gently for five minutes, then add sherry, juice from lemon, pinch of Accent, touch of yellow food coloring, and salt to taste.

While stock is cooking, remove skin from cooked chicken and de-bone, if desired.

LAWRENCE WELK’S CHICKEN AND DUMPLINGS ( CONT’D )

INGREDIENTS - dumplings

1 1/2 cups all-purpose flour 1/4 teaspoon salt 3/4 cup milk 2 teaspoons baking powder 3 tablespoons shortening 2 tablespoons fresh green peas

DIRECTIONS

Put the flour, baking powder and salt in a mixing bowl.

Cut in the shortening and mix until mixture looks like cornmeal.

Stir in milk.

Put about 1/2 inch of water in pan with a wire rack that stands two or three inches above the water line. Cover rack with lightly oiled wax paper, oiled side up.

When water is boiling, gently drop dumpling mixture from a tablespoon, leaving room between dumplings for expansion.

Steam 8 minutes uncovered, then cover and steam about 7 more minutes.

Place chicken in casserole dish and lay dumplings on top. Cover with stock.

Sprinkle a few fresh-cooked green peas on top for color.

Serves 4.

LAWRENCE WELK’S MOCHA SURPRISE PUDDING CAKE

INGREDIENTS

1 square baking chocolate 2 tablespoons butter 1/2 cup milk 1 tablespoon vanilla 3/4 cup sugar 1 cup flour 2 tablespoons baking powder 1/2 cup brown sugar 1/2 cup white sugar 4 tablespoons (unsweetened) cocoa 3/4 cup cold coffee

DIRECTIONS

Melt one square baking chocolate and two tablespoons butter.

Add one-half cup milk, one tablespoon vanilla.

Sift together and mix in: three-fourths cup sugar, one cup flour, two ta-blespoons baking powder.

Pour into (six cup) baking pan, greased.

Mix and sprinkle with a topping made of one-half cup each brown sugar and white sugar, four tablespoons (unsweetened) cocoa.

Pour cold coffee over all (about three-fourths cup).

Bake in 350 degrees F. oven 15 to 20 minutes.

Best served while still warm.

NEAL HEFTI’S PASTA

INGREDIENTS

1 onion, medium size

1 sweet red pepper, medium size

2 shallots

3 cloves of garlic

cooking oil

3/4 lb. chicken breast, skinned and boned

2 Italian sausages (sweet)

1 28-oz. can tomatoes

1 tablespoon tomato paste

1/2 teaspoon each of salt, pepper

1/2 teaspoon each of Italian herb seasoning, crushed red peppers

1/2 cup red wine

1 lb. box of mostaccioli (or rigatoni)

NEAL HEFTI’S PASTA ( CONT’D )

DIRECTIONS

Finely dice onion, sweet red pepper (after removing seeds and stem), shallots, and garlic.

Cut chicken and sausage into small, bite-size pieces.

Liquefy tomatoes and tomato paste in blender.

Cover bottom of large pot with cooking oil and place over medium heat.

Then saute onion, pepper, shallots, and garlic for about two minutes.

Add chicken and sausage and continue to saute for three more minutes, stirring constantly.

Add tomato mixture slowly and stir at the same time.

When ingredients start to bubble, turn heat to low and cover and simmer for 20 minutes. Add wine and seasonings, stir, and simmer for another 10 minutes with lid on pot and over low heat.

During this time, using a pot large enough for the pasta, fill to 3/4 full with hot water and bring to turbulent boil.

Add pasta and cook about 5 minutes until almost done (not mushy, but still firm). Drain and add to sauce.

Mix thoroughly with sauce and let the total mixture marinate uncovered for five minutes with the heat turned off.

Serve with a green salad and for dessert use very cold nectarines, peaches, or apples.

Someone’s in the kitchen with Dollie . . .

That would be Phil Harris with his mother, Dollie.

PHIL HARRIS’ MACARONI AND CHEESE

INGREDIENTS

1 package elbow macaroni

1 lb. nippy cheese, shredded

1 package cheddar-type cheese

1 can cream of mushroom soup

1 tablespoon parsley, chopped fine

1 cup hot milk

1 teaspoon salt

2 qts. water

DIRECTIONS

Cook macaroni in boiling saled water until tender - but not too soft.

Drain off water.

Fill buttered casserole with alternate layers of macaroni and nippy cheese.

Melt cheddar cheese in hot milk, then pour over macaroni / cheese mixture.

Add soup.

Sprinkle parsley on top.

Bake in 350 degrees F oven 35 minutes, then reduce to 300 de-grees F for 15 minutes, or until top is brown.

RUDY VALLEE’S SCRAMBLED EGGS, VALLEE STYLE

NOTE: These eggs, almost like a custard, are for those who like their scrambled eggs very soft and wet.

INGREDIENTS

6 eggs

3 cups milk

salt

pepper

DIRECTIONS

Combine eggs and milk, mixing well with egg beater. Pour into ungreased skillet.

Cook over very low heat, stirring constantly, until most of milk has steamed off.

Season with salt and pepper.

Serves three or four.

Hey, somebody should have told Rudy Vallee that you’re supposed to eat the food, not wear it!

From the 1954 Universal-International motion picture “Ricochet Romance” (publicity photo 1762-17AD).

Hungry for more?

A BAKER’S DOZEN OF TASTY TUNES sampled by Jay and Christopher Popa

“Everybody Eats When They Come to My House” Cab Calloway, Columbia

“Hold Tight, Hold Tight (Want Some Sea Food, Mama?)” The Andrews Sisters with Jimmy Dorsey, Decca

“Supper Time” Artie Shaw, Bluebird

“Let’s Have Another Cup of Coffee” Glenn Miller, Bluebird

“You’ve Gotta Eat Your Spinach, Baby” Tommy Dorsey, Victor

“Saturday Night Fish Fry” Louis Jordan, Decca

“One Meat Ball” Tony Pastor, Victor

“Sing for Your Supper” Benny Goodman, Victor

“Shoo-Fly Pie and Apple Pan Dowdy” Stan Kenton, Capitol

“Big Butter and Egg Man From the West” Louis Armstrong and his Hot Five, OKeh

“Free Eats” Count Basie, RCA Victor

“Home Cooking” Jerry Gray, Decca

“Fine Dinner” Coleman Hawkins, Bluebird

SOURCE ACKNOWLEDGEMENTS

Roy Ald. The Connoisseur’s Guide To Fine Cookery: Favorite Recipes Of Famous Men (Chicago and New York: Ziff-Davis Publishing Company, 1949).

“Classic Celebrity Recipes: Meredy.com’s collection of recipes from the famous of yesteryear,” classiccelebrityrecipes.blogspot.com.

Ann & Frank Cooke. Cooking With Music (s.l.: Fiesta City Publishers, 1983).

Frank DeCaro. The Dead Celebrity Cookbook Presents Christmas in Tinseltown: Celebrity Recipies and Hollywood Memories from Six Feet Under the Mistletoe (Deerfield Beach, FL: Health Communications, Inc., 2012), pp.191-192, 211-213.

Jack Mirtle. Thank You, Music Lovers: A bio-discography of Spike Jones and His City Slickers, 1941 to 1965 (Westport, CT and New York City: Greenwood Press, 1986), p.257.

Popa Family Collection.

Laurel Rhame, Project Archivist. “Libraries: News and Exhibits: Whiteman’s Burden,” library.williams.edu/2018/02/19whitemans-burden/.

IMAGE ATTRIBUTION

Ray Anthony

Doug Collar

Detroit, MI Free Press, Aug. 17, 1941

Dave E. Dexter, Jr. Collection, University of Missouri-Kansas City, Dr. Kenneth J. LaBudde Special Collections.

eBay (ebay.com)

Glenn Miller Archives, American Music Research Center, University of Colorado-Boulder, On Behalf of The Glenn Miller Estate

NBCUniversal

Popa Family Collection

William “PoPsie” Randolph

Dennis M. Spragg

Dan Windolph

With a glass of champagne, Lionel Hampton toasts everyone a fond farewell. Note the bottle label which appears to be his own brand.

Bon Appetit!