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[Helen Corbitt Cooking School: Menu 2, November 16, 1972]
Program listing recipes during one day of a cooking class held by Neiman-Marcus; it includes ingredients and instructions for each dish: Iced Spinach Soup; Noisettes of Lamb with Honey and Red Wine Vinegar; Eggplant a la Creme; Flageolet Salad; Apple Baklava.
Date:
1972-11~
Creator:
Neiman-Marcus
System:
The Portal to Texas History
[Advertisement: Helen Corbitt's No-Nonsense Holiday Cooking School]
Mailer advertising "Helen Corbitt's No-Nonsense Holiday Cooking School" which includes three sessions over two days in November 1976. It includes information about Corbitt and her credentials, a description of the classes and entertainment, and a form to enroll in the class.
Date:
Autumn 1976
Creator:
The Birmingham Ballet
System:
The Portal to Texas History
[Menu: Helen Corbitt Cooking School, November 17, 1972]
Menu for the Helen Corbitt Cooking School at Neiman-Marcus. The menu includes recipes for fish chowder, breast of chicken piquante for 4, potatoes and carrots in consomme, Chinese style green beans and mushrooms, cheese cake with pureed raspberries, and marinated peppers.
Date:
November 17, 1972
Creator:
Neiman-Marcus
System:
The Portal to Texas History
[Helen Corbitt Cooking School: Menu 3, January 31, 1974]
Program listing recipes during one day of a cooking class held by Neiman-Marcus; it includes ingredients and instructions for each dish: Cold Tomato Soup; Chicken Madeira; Julienne Carrots in Vodka and Orange Peel; Crudité Salad; Sherry French Dressing; Lemon Sherbet Mousse.
Date:
1974-01~
Creator:
Neiman-Marcus
System:
The Portal to Texas History
[Menu: An American Formal Dinner, March 8, 1971]
Menu made by Helen Corbitt as an American Formal Dinner. This menu includes recipes such as chicken avocado soup, tomato and eggs hors d'oeuvres, lamb racks, filet of sole with artichokes, stuffed zucchini, turnips and peas,wilted spinach salad, strawberries melba, and praline mousse.
Date:
March 8, 1971
Creator:
Neiman-Marcus
System:
The Portal to Texas History
[Program: Athena and Ann Heller Maberry Awards, 1973]
Program listing the order of ceremonies for an event hosted by the University of Dallas to present the Ann Heller Maberry Award to Deborah Ayd and the Athena Award to Helen Corbitt. It also includes brief biographical sketches of the award recipients.
Date:
Spring 1973
Creator:
University of Dallas
System:
The Portal to Texas History
Helen Corbitt Cooks for Company: March 12, 1974
Program listing recipes during one day of a cooking class held at the Zodiac Room in Neiman-Marcus; it includes ingredients and instructions for each dish, as well as personal commentary or notes from Corbitt. The dishes are: Kir; Crabmeat Lorenzo for Patty Shells; Curried Smoked Turkey with Bacon Curry Sauce; Piperade; Orange Rice; Croque Monsieur; Banana Bran Muffins; and Fresh Fruit with Gingered Cream.
Date:
Spring 1974
Creator:
Neiman-Marcus
System:
The Portal to Texas History
[Menu: Dallas Symphony League Cooking School: Continental Dinner, 1972]
Menu made by the Helen Corbitt Cooking School for the Dallas Symphony League. This menu includes recipes such as flageolet beans, cold shrimp crème, filet of beef with foie gras, artichokes, bearnaise sauce, chinese style asparagus and mushrooms, marinated leek and spinach salad, and glacèed fruit.
Date:
1972
Creator:
Dallas Symphony League
System:
The Portal to Texas History
Helen Corbitt Cooks for Company: March 13, 1974
Program listing recipes during one day of a cooking class held at the Zodiac Room in Neiman-Marcus; it includes ingredients and instructions for each dish, as well as personal commentary or notes from Corbitt. The dishes are: jellied watercress soup; rice and cheese casserole; flank steak; ratatouille; apple and watercress salad; filet of sole souffle with shrimp sauce; zucchini fans, parmesan; cole slaw with beer dressing; and lemon floating island.
Date:
Spring 1974
Creator:
Neiman-Marcus
System:
The Portal to Texas History
[Menu: The Ireland Fortnight Gala, October 16, 1976]
Menu for The Ireland Fortnight Gala for the University of Dallas. This event was held in the Regency Ballroom in the Fairmont Hotel in Dallas, Texas. This menu includes Irish smoked salmon, wheaten bread, baked breast of chicken and Limerick ham, glazed carrots, white turnips with spinach, almond-sliced potatoes, Irish Mist cake with apricot sauce, fresh fruit compote, Paddy's Irish Coffee and wines.
Date:
October 16, 1976
Creator:
Neiman-Marcus
System:
The Portal to Texas History
Helen Corbitt Cooks for Company: March 11, 1974
Program listing recipes during one day of a cooking class held at the Zodiac Room in Neiman-Marcus; it includes ingredients and instructions for each dish, as well as personal commentary or notes from Corbitt. The dishes are: Mushrooms Au Cresson in Crepes; Sautéed Beef; Chicken Breast Camillo; Salsify Persillade with Snipped Green Beans; Spinach and Grapefruit Salad; Brown Butter French Bread; and Raspberry Mousse with Raspberry Sauce.
Date:
Spring 1974
Creator:
Neiman-Marcus
System:
The Portal to Texas History