CTVA US Music Variety - "The Danny Kaye Show" (CBS)(1963-67)

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The Danny Kaye Show (1963-67)
 Episode Guide compiled by The Classic TV Archive
with contributions by: Rina Fox
references:
TV Guide / Library of Congress (telnet://locis.loc.gov)
Internet Movie Database (http://us.imdb.com)
UCLA Film and Television Archive / Writers Guild of America (wga)

The Danny Kaye Show (season 1)(CBS)(1963-64)
The Danny Kaye Show (season 2)(CBS)(1964-65)
The Danny Kaye Show (season 3)(CBS)(1965-66)
The Danny Kaye Show (season 4)(CBS)(1966-67)
  
CBS (Wednesdays 10:00-11:00pm ET)
Produced by Perry Lafferty
Writers Larry Gelbart, Mel Tolkin

US Music Variety Series 1963-67 120 episodes x 60 min (4 seasons)

Hosted by Danny Kaye
with Regulars:
The Johnny Mann Singers (season 1)(1963-64)
The Earl Brown Singers (seasons 2-4)(1964-67)
The Tony Charmoli Dancers
The Paul Weston Orchestra
recurring
Harvey Korman, Joyce Van Patten.
Joe & Eddie (Joe Gilbert and Eddie Brown)  Howard Morris, John Gary

Tim Rose, Jimi Hendricks The Big Three.

In its first season, The Danny Kaye Show garnered three Emmy Awards, including one for the show and one for its star.
That same season, the series also received a George Foster Peabody Award as one of the best entertainment programs for
the year. During the series' four-year run, it accumulated a total of six Emmy nominations. 

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Danny Kaye's special recipe for Szechuan chicken was the only non-Cantonese dish served. It was so peppery that
if left some guests gasping. "All Szechuan cooking makes Mexican cooking taste like malted milk," said Kaye.
"In the old days it was very difficult to get salt in Szechuan Province, so they learned to cook with red peppers."
Danny Kaye's special recipe for Szechuan chicken is minus measurements because the famous comedian belongs to the
taste-as-you-cook school Steam a chicken (broiler fryer) for about 20 minutes in (chicken) stock. Drain and dryit
and deep fry it until golden brown. Chop into small pieces with a cleaver or heavy knife and dip pieces into a sauce
made by heating a few tablespoons of tomato catsup with Chinese rice wine seasoned with chopped fresh ginger, garlic,
green onion and hot chili peppers and thickened slightly with cornstarch. The chicken pieces should be lightly coated,
not immersed in sauce. [RF]

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