“I’m not the Red Riding Hood type. I don’t think any girl is so dumb that she can’t tell a wolf from her grandma.” – Yvonne De Carlo
Source: Hedda Hopper (1950)
“I dance six hours a day, I sing two, and I dream a lot. It’s quite a schedule.” — Yvonne de Carlo
“Those films were fun to make, but it was always the same veil, the same camels, the same story and the same desert. I wound up screaming, ‘Get me OUT of the desert.” — Yvonne de Carlo in 1962.
The photo is from The Desert Hawk (1950).
“It sounds like I make a lot of money. But it doesn’t leave you rich at all – it leaves you struggling along.” — Yvonne De Carlo on the costs of publicity and maintaining her image in 1954. At that time, she was reportedly earning $200,000 a year.
Source: Earle Wilson
The Munsters on break in 1964. Fred Gwynne, Beverly Owen and Yvonne De Carlo
Photographer: Bob Willoughby
Yvonne De Carlo’s Exotic Chicken Ecstasy
Makes 4 servings
1 (2½ pound) chicken, cut into 10 pieces
5 tablespoons vegetable oil
1 stalk celery
¼ cup Chinese cabbage, sliced
1 can chop suey vegetables, shredded
½ can pineapple tidbits (drained, juice reserved)
2 heaping teaspoons cornstarch
1½ cups water
¼ teaspoon ginger powder
2 tablespoons chutney powder
1½ teaspoons salt
½ teaspoon white pepper
3 tablespoons light soy sauce
¼ cup sherry
Sprinkle chicken with salt and pepper. Heat oil in a Dutch oven and sauté chicken until golden brown. Top the chicken with celery, cabbage, chop suey vegetables and drained pineapple. Cover and simmer for 25 minutes. Place cornstarch, ginger powder and chutney powder in a mixing bowl. Combine pineapple juice, water, soy sauce and sherry wine, and gradually add to dry ingredients in mixing bowl, stirring constantly until cornstarch is dissolved. Pour cornstarch mixture over chicken and vegetables in casserole. Stir, cover tightly and simmer for another ten minutes; serve at once over hot steamed rice.