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♦ WEDNESDAY, JULY 26, 2006
The First Ladies’ favorite recipes
From Staff Reports
If you want to eat like the
folks on Pennysylvania Ave.,
here are some of favorites of
America’s First Ladies.
Mamie
Eisenhower’s
Million Dollar
Fudge
This was a recipe made
famous when it was pub
lished all over the country as
being the fudge recipe First
Lady Mamie Eisenhower,
brought with her to the
White House.
Ingredients:
12 ounces semisweet
chocolate bits
12 ounces German
sweet chocolate, broken
into bits
1 pint marsh
mallow cream
pinch of salt
1 can (13 ounces) evap
orated milk
4.5 cups sugar
2 cups chopped walnuts
(or pecans)
2 tablespoons butter
Directions:
In a large bowl, combine
both types of chocolate,
marshmallow cream and
salt.
Put milk and sugar in a
large pot.
Bring to a boil, stirring
constantly. Cook, stirring
mixture over the chocolate.
Add nuts and butter and
beat until the chocolate
is melted and the fudge is
creamy.
Pour into buttered 9”x9”
pan and let cool at room
Canned tomatoes with a new flavor
From staff reports
Want to try something
quick, easy and good?
Hunt’s Diced Tomatoes with
Balsamic Vinegar, Basil and
Olive Oil is already seasoned
and is good simply tossed
with hot pasta.
This is a good product to
have on your staples list,
because there are so many
ways you can use it to put
together a quick meal.
Once you’ve tried it with
pasta, or used it as a topping
for chicken breasts, here are
some recipes from Hunt’s
that you might want to add
to your files.
Antipasto Style
Pasta
2 cups sliced and
quartered pepperoni, *
How to eat just like the King did
From Staff Reports
Here it is: Elvis Presley’s
Hot Peanut Butter and
Banana Sandwich - the one
reported to be his favorite
food, made for him by his
mother at Graceland.
2 tablespoons pea
nut butter (preferably
smooth)
2 slices white sandwich
bread
1 small ripe banana,
mashed with a fork
(about 1/4 cup)
2 tablespoons butter
Spread peanut butter
evenly on 1 slice of bread,
then spread mashed banana
on other slice, leaving a 1/4-
inch border around edge.
Close sandwich, gently
pressing bread slices togeth
er. Heat butter in an 8- to
10-inch heavy skillet over
moderate heat until foam
subsides, then fry sandwich,
turning over once, until
golden brown, about 2 min
utes total. Eat with a knife
and fork.
Source: Gourmet. Adapted
from “America’s 100 Best
Sandwiches” by Jane and
Michael Stern
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temperature for a few hours
before cutting into squares.
Store in an airtight contain
er.
Makes about 5 pounds of
fudge.
Jackie Kennedy’s
Beef Stroganoff
This is from “The First
Ladies Cook Book” as con
tributed by Jackie Kennedy.
2 lbs beef sirloin
salt and pepper
6 tablespoons butter,
divided
4 tablespoons flour
2 cups beef stock or
beef broth
1/2 cup sour cream
2 tablespoons tomato
juice or tomato paste
4 tablespoons grated
onions
Cut beef into thin strips
(it’s easier if meat is par
1 can (14-1/2 ounces)
Hunt’s Diced Tomatoes
with Balsamic Vinegar,
Basil and Olive Oil
1-1/2 cups finely
chopped green bell pep
per
1-1/2 cups shredded
mozzarella cheese
1 can (2-1/2 ounc
es) sliced ripe olives,
drained
2 cloves garlic, minced
1 pound dry rotini
pasta
1/2 cup chopped fresh
mint leaves, (optional)
In a large serving bowl,
combine and mix peppero
ni, tomatoes, green pepper,
cheese, olives, garlic. Season
with salt and pepper to taste.
Set aside.
Cook pasta according to
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Angelina’s
Italian Restaurant
is introducing a NEW and Revised
lunch menu. Look for our daily
featured lunch specials including
Panini Sandwiches and Pasta Delights.
Our famous all-you-can-eat soup and
garden salad with garlic rolls are still on the menu!
. if Reservations Available
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KENNEDY
tially frozen), sprinkle freely
with salt and pepper, and let
stand, covered, for 2 hours
in a cool place.
Make a roux by blending
flour with 3 tablespoons
melted butter until mixture
bubbles and is smooth.
Using a whisk, gradual
ly blend in beef stock and
cook until mixture begins to
thicken.
Cook for 5 minutes, then
add sour cream alternately
with tomato juice or paste,
stirring constantly.
Simmer very gently, with
out boiling, for 1 minute.
Brown beef in remaining 3
tablespoons butter with
grated onion.
When the meat is browned,
pour the meat, onion, and
butter into the sauce.
Taste for seasoning and
simmer very gently or cook
in a double boiler over hot
package directions; drain.
Do not rinse.
Add hot pasta and mint, if
desired, to tomato mixture
in bowl; toss to coat. Serve
immediately.
* 2 cups of cooked and
cubed meat or fish (e.g.,
ham, chicken or tuna) may
be substituted for the pep
peroni
Spicy
Mediterranean
Pasta
1 pound dry rigatoni
pasta, uncooked
1 pound fresh broccoli
florets, uncooked
1/4 cup olive oil
4 cloves garlic, finely
chopped
1 can (14.5 ounce)
1500 Sam Nunn Blvd.
Exit 136
(Xext to Quality Inn)
FOOD
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water for 20 minutes.
Serve over buttered noo
dles.
Lady Bird
Johnson’s Chili
This recipe was distrib
uted on cards by the First
Lady as “Pedemales River
Chili.”
4 pounds coarsely
ground beef (chili-grind)
1 large chopped onion
2 cloves garlic, minced
1 teaspoon dried oreg
ano
1 teaspoon ground
cumin
6 teaspoons chili pow
der
2 (16-ounce) cans toma
toes
Salt to taste
2 cups hot water
In a large frying pan,
brown meat with onion and
garlic until meat is lightly
Hunt’s Diced Tomatoes
with Balsamic Vinegar,
Basil and Olive Oil, und
rained
1 can (15 ounces) can
nellini beans, drained,
rinsed
1/2 teaspoon crushed
red pepper
1/2 teaspoon salt
1/4 teaspoon ground
black pepper
Directions
Cook pasta in large sauce
pan according to package
directions, adding broccoli
to the cooking water for the
last 2 minutes of the pasta
cooking time.
Heat oil in large skillet
over medium heat while
cooking pasta.
Add garlic; cook and stir
2 minutes, or until crisp
tender.
Jads’s Sandwick Shoppe
1201 Sunset Ave. • Perry Plaza
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*Hot Soups (Made Fresh Daily)
Cup-$2.50 • w/meal-$1.50
JOHNSON
Hours: Mon, Tue, Thurs, Fri. 11am-7pm•Wed 11am-2:3opm
•Hot & Cold Sandwiches^,
plus Salads • Desserts • Drinks
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NIXON
browned; transfer ingredi
ents to a large kettle.
Add oregano, cumin, chili
powder, tomatoes, salt, and
hot water. Bring just to a
boil; lower heat and simmer,
covered, for approximately
1 hour. Remove from heat.
Skim off grease and serve.
Pat Nixon’s
Meatloaf
This recipe is from “
The White House Family
Cookbook” by Henry Haller,
1987, and looks like a good
one.
2 tablespoons butter
1 cup finely chopped
onions
2 garlic cloves, minced
3 slices white bead
1 cup milk
2 pounds lean ground
beef
2 eggs, lightly beaten
Add tomatoes with their
liquid, the beans and red
•pepper; cook 5 minutes, stir
ring occasionally.
Drain pasta mixture,
reserving 1 cup of the cook
ing water.
Return pasta and broccoli
Let Your Own Light Shine
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V* A Division of .Southeast Eiecirica! Suppfj
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926 Carroll St. • Perry, GA 31069
478-224-8888
T-F 10am-spm SAT 10am-2pm
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478-987-2428
Remember For Your Convenience
WE’RE OPEN EVENINGS! 1
(Many to Choose)
Judy’s Choice This Week:
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•Kids Menu Available
HOUSTON DAILY JOURNAL
1 teaspoon salt
Ground black pepper,
to taste
1 tablespoon chopped
fresh parsley
1/2 teaspoon dried
thyme
1/2 teaspoon dried mar
joram
2 tablespoons tomato
puree
2 tablespoons bread
crumbs
Grease a 13 x 9-inch bak
ing pan.
Melt butter in a saute pan,
add garlic and saute until
just golden - do not brown.
Let cool.
Dice bread and soak it in
milk.
In a large mixing bowl, mix
ground beef by hand with
sauteed onions and garlic
and bread pieces. Add eggs,
salt, pepper, parsley, thyme
and marjoram and mix by
hand in a circular motion.
Turn this mixture into the
prepared baking pan and pat
into a loaf shape, leaving
at least one inch of space
around the edges to allow fat
to run off.
Brush the top with the
tomato puree and sprin
kle with bread crumbs.
Refrigerate for 1 hour to
allow the flavors to penetrate
and to firm up the loaf.
Preheat the oven to 375
degrees F. Bake meatloaf on
lower shelf of oven for 1
hour, or until meat is cooked
through.
Pour off accumulated fat
several times while bak
ing and after meat is fully
cooked. Let stand on wire
rack for five minutes before
to same saucepan.
Add tomato mixture, salt
and pepper; toss to coat.
If pasta mixture is too dry,
add the reserved cooking
water, 1/2 cup at a time,
until sauce reaches desired
consistehcy.
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