Co-starring with Robert Wagner on the romantic TV hit, "Hart to Hart", was only one facet of Stefanie Powers' remarkable career as an actress, author, and tireless humanitarian. Beginning in January 2005, you can catch her starring in the new national tour of the beloved Broadway hit, "The King and I." You can hear her sing a dozen American standard tunes on her CD, "On The Same Page," and in March her exercise book, "Powers Pilates" will be in bookstores everywhere. Ms. Powers helped to found the William Holden Wildlife Foundation, which is dedicated to the preservation of wild animals and the education of thousands of students yearly at the Foundation's facilities in Kenya.
Give us the appetizer, main course, and dessert for the perfect hotel room service romantic dinner.
"Caviar and bellinis, caviar and baked potato, and caviar and whipped cream with lots and lots of lovely champagne, either Vintage Krug or Louise by Pommery"
You are conversant in seven languages. So what's your favorite name for a food dish?
"Ma Po Dough Fu is a spicy Szechuan bean curd. The literal English translation of the name is roughly 'Pockmarked, or pimpled Mother,' so-called because of the look of the seeds of the chili contained in the sauce."
Everyone wants a food-related tale from the set of Hart to Hart.
"How about a closely guarded secret? Lionel Stander, who played Max, could not cook, and he even made awful coffee!"
Regarding the WH Wildlife Foundation, tell us about a typical breakfast in that part of the world.
"The local diet in Kenya has a mainstay of corn meal in the form of a porridge, which is to Sub-Saharan Africa what rice is to the Orient."
Name a restaurant somewhere in the U.S. at which you could dine every day.
"Zen Palette vegetarian restaurant in Manhattan... because they use a sort of Asian infusion approach to tofu and vegetable protein in ways that delight the palette and feed the body beautifully."
2 1/2 cups self rising white flour
1/2 teaspoon salt
2 teaspoons oil
3/4 cup warm water
2 tablespoons grated onion
2 tablespoons butter
1 cup cottage or hoop cheese
2 1/2 cups cold mashed potatoes
Mix flour and salt in a large bowl. Add the egg, oil and water to make a soft dough. Knead dough until smooth, divide in half and let sit in covered bowl for 10-15 minutes.
For Cheese and Potato Filling:
Cook onion in butter on skillet until soft, then combine it with cheese, potatoes, and egg. Season with salt and pepper to taste.
Prepare a large pot of boiling water. Roll dough thin on a floured board. Use biscuit cutter to make large rounds. Place a round in your hand and place a spoonful of filling into it. Fold over edge to make a half circle, and crimp the edges. Drop two pierogies at a time into boiling water. Stir gently so they don’t stick to the bottom of the pot. Boil 3-4 minutes until puffed, and remove from water with a slotted spoon. Allow to cool. Drizzle with melted butter and crisp chopped bacon. Serves 4.