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4C ♦ 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 WANT NEWS? CO TO hhjnews.com wET JmHFI VvXX EISENHOWER 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 mmmmm ——mmmm jlfr SOCK & SOU SMOCftt IW*4#J7 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 - A f 98T-9494 . 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 <1 KB 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 Vs < *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 MKwTjk ■ AWn ■r v xmrehPl -gU. *»•• * * y''s 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 I y • m -JE ff\ jfll \yL , ■ 11l ’//to £_i/jfiliny i>tcrv V* A Division of .Southeast Eiecirica! Suppfj ** ** 926 Carroll St. • Perry, GA 31069 478-224-8888 T-F 10am-spm SAT 10am-2pm 1 478-987-2428 Remember For Your Convenience WE’RE OPEN EVENINGS! 1 (Many to Choose) Judy’s Choice This Week: Reuben w/pickles & chips-$5.25 •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. PICK UP DINNER ON the way home 0003604*