A Sampling of ‘Hour Magazine’

Whenever I go public in the United States--whether it is teaching a cooking class or judging a gourmet gala--there is always one question that I am inevitably asked by some member of the audience who knows that I appear regularly on TV’s “Hour Magazine.”

“What is Gary Collins really like?”

The answer, my friends, is “very real indeed.” And proof may be found in a culinary manual, “The Hour Magazine Cookbook” by Gary Collins (G.P. Putnam’s Sons: $14.95).

What is most important about the more than 150 celebrity recipes is that they all work. But how could they not? They’ve all been tried out publicly and re-tested by about 8 million viewers.

“The Hour Magazine Cookbook” is dedicated to the real unsung hero of the show, Chris Circosta. He is the prop master who buys the ingredients and cooks all the aired dishes backstage before each cooking segment.

Try Circosta’s recipe (it’s in the book, too) for one of the best soups you’ll ever taste. STRACIATELLE WITH CHICKEN MEATBALLS

1/2 pound ground chicken

1/4 cup bread crumbs

1 egg

1 teaspoon minced garlic

2 tablespoons minced parsley

1/4 cup plus 2 tablespoons grated Parmesan cheese

Salt, pepper

2 tablespoons butter

6 cups chicken broth

1/8 pound angel hair or vermicelli noodles, uncooked

1/2 cup chopped spinach

3 eggs, beaten

Grated lemon peel

Chopped parsley

Combine chicken, bread crumbs, egg, garlic, minced parsley, 2 tablespoons cheese and season to taste with salt and pepper in mixing bowl. Mix thoroughly. Form into small meatballs, about 24. Melt butter in medium skillet. Brown meatballs in butter. Drain on paper towels.

Heat broth to boil, then season to taste with salt and pepper. Add noodles and meatballs. Reduce heat and simmer 20 minutes. Add spinach. Cook 5 minutes longer. Increase heat. When soup is almost to boiling stage, gradually stir in eggs and remaining 1/4 cup cheese. Serve immediately. Garnish with lemon peel and parsley. Makes 4 to 6 servings.