After-the-show with Tammy Grimes
Not surprisingly, actress Tammy Grimes of Broadway's hit "42nd Street", sings while she cooks in her New York town house. Her at-home entertaining style, which she refers to as "impressionistic," is out of preference as well as necessity- most often on display in the late hours after her stage performance.
Besides, she says, "Actresses should face the audience hungry, then, after the show, a culinary fete is appreciated and well deserved." A hearty beef stew with a vegetable or Greek salad (olives and feta cheese) and Swedish bread are Tammy's late-night openers. The finale is a colorful, calorie-laden chorus line of desserts such as lemon cake, a strawberry tart, zuchinni bread frosted with cream cheese, sugar and butter- as well as her delicious "gooey" brownies.
Tammy likes to serve her brownies at any time, especially at a romantic 4 o'clock tea for a "gentleman caller" or for behind-the-scenes snacks for the cast. She's exacting about her brownies and cautions, "You've got to know your over. Brownies should be crusty on top and gooey inside- this side is done perfect. Good accompaning players to the brownies, she says, are mocha ice cream, lemon mousse or grapes. Here, Tammy shares the recipes for her long-running hits:
TAMMY'S GREEK BEEF STEW
(Serves 6)
7 tablespoons butter
3 pounds beef chuck cut into 2-inch cubes
2 cups dry red wine
2 cups beef broth
1 can (6 oz.) tomato paste
1/4 cup red wine vinegar
2 tabllespoons firntly packed light brown sugar
1 1/2 teaspoons ground cumin
1 teaspoon minced garlic
1/2 teaspoon ground allspice
1 bay leaf
Salt and pepper
18 small white onions
1/2 pound mushrooms trimmed and quartered

In a heavy kettle melt 4 taplespoons of butter over moderate heat. Add the beef and toss to coat with the butter, but do not let brown. Add the wine, brown, tomato paste, vinegar, sugar, cumin, garlic, allspice, bay leaf, and salt and pepper to taste. Bring to a boil over moderately high heat and simmer, covered, for one hour and 30 minutes. In a saucepan of boiling water, blanch onions for 1 minute, then drain and peel. Add the onions to the stew and simmer the stew, covered, for 30 minutes longer. In a skillet saute the mushrooms in the remaining three tablespoons of butter over moderately high heat for 3 minutes, then stir them into stew. Remove and discard the bay leaf, and transfer the stew into a heated casserole.

TAMMY'S BROWNIES
(Makes 16 2" squares)
5 ounces (5 squares) Baker's semisweet chocolate
1/2 cup butter
4 eggs
2 cups sugar
1 cup all-purpose sifted flour
1 teaspoon baking powder

Melt chocolate and butter in the top of a double boiler. Cool. Beat eggs and sugar with a wooden spoon. Stir in chocolate. Stir in flour and baking powder. Baked in greased 8-inch square in 350 degrees F. oven for 30 to 35 minutes, or until top crust becomes dull.

ZUCCHINI BREAD
(Makes 2 loaves)
1 cup chopped nuts (walnuts or pecans)
3 eggs
1 cup salad oil
2 cups firnly packed dark brown sugar
2 cups grated unpeeled zucchini
1 medium carrot, grated
3 cups unsifted all-purpose flour
1 teaspoon each cinnamon and nutmeg
1 teaspoon salt
1 teaspoon baking soda

Combine all ingredients, blend thoroughly and put into two greased 8 1/2" x 4 1/2" x 2 1/2" loaf pans. Bake in a preheated 350 degree F. oven for 1 hour. Unmold and cool on racks before slicing.

The article is accompanied by a black and white photo of Tammy mixing up her brownies mix.