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♦ WEDNESDAY, NOVEMBER 1,2006
2C
From sea to shining sea
Presidential favorites from George to George
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
This week’s feature in
our cross-country tour is
Washington, D.C., but just
in case you’ve had enough
of politics for a while, be
assured that this is going to
be about food.
Sarah Hood Salomon has
just compiled an entertain
ing collection of White House
favorites called “Politics &
Pot Roast.”
The book, with humorous
cartoons by Glenn Foden for
illustrations, and some good
quotes and snippets of his
tory along the way, would
make a great holiday gift for
anyone with a love of his
tory and cooking. Published
by Bright Sky Press, it is
$24.95 in hardcover.
Salomon takes us all
the way from George
Washington’s mother’s
recipe for “gyngerbrede”
to Laura Bush’s vegetable
soup, with some very good
recipes along the way. The
illustrations by Glenn Foden
are full of humor.
Certainly, there have been
plenty of elegant state din
ners at the big house on
Pennsylvania Avenue, but
each president seems to
have been partial to a few
“back home” comfort foods
as well.
Here are a few to try, start
ing in reasonably recent
times.
FDR’s curried
chicken
This recipe, served at the
White House, came origi
,N ) o
1 Meat + 2 Vegetables + Bread + Tea
$6.25
Mennonite
Owned
Judy
I Wenger I
HOURS:
Mon - Fri 11am - 2pm
Thurs & Fri Nights
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nally from Franklin Delano
Roosevelt’s mother.
2 tablespoons butter
2 onions chopped
2 teaspoons flour
2 teaspoons curry pow
der
2 cups chicken broth
1/2 apple grated
1 large carrot grated
4 chicken breasts cut
up.
Melt butter in pan and
saute onion until golden.
Add flour and curry and
blend until smooth. Cook
three minutes. Slowly add
chicken broth, stirring to
make a smooth sauce. Add
remaining ingredients and
cook, uncovered over medi
um heat for 45 minutes to
1 hour or until chicken is
done. (Serve over rice)
Harry Truman’s
favorite
buttermilk pie
This recipe was developed
by Truman’s personal cook,
Harry T. Hightower.
1/2 cut butter
2 cups sugar
3 eggs
3 tablespoons flour
1/4 teaspoon salt
1 cup buttermilk
1 unbaked 9-inch pie
shell
1/2 cup pecans,
chopped
Cream butter. Add sugar,
1/2 cup at a time, beating
after each addition. Add
eggs, one at a time. Combine
four and salt, add to but
ter mixture a small amount
at a time. Add buttermilk,
Batter should look like a
cake mix that needs more
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flour. Pour into pie shell.
Bake at 300 degrees for 1 1/2
hours of until golden brown.
Sprinkle chopped pecans on
top of pie.
President
Eisenhower’s
potato salad
3 to 4 lbs. potatoes
1/2 cup red! wine vin
egar
1 onion chopped
1 cup parsley chopped
1/2 cup mayonnaise
1/2 teaspoon
Worcestershire sauce
Pinch of celery salt
Pinch of garlic salt
Salt and pepper to
taste
1 to 2 eggs hard-boiled
Pimento for garnish
6 to 10 olives, chopped
Boil potatoes, slice or
cube and marinate in
wine vinegar for 20 min
utes. Drain and mix with
chopped onions and chopped
parsley. Salt and pepper to
taste. Pour the used vin
egar over this mixture and
add mayonnaise to taste,
spiked with 1/8 teaspoon of
Worcestershire sauce, celery
salt and a pinch of garlic
salt. Serve cold, garnished
with sliced hard boiled eggs,
sliced pimento and olives.
President
Kennedy’s
favorite fish
chowder
JFK carried this fish chow
der in a thermos on the cam
paign trail. It was a family
favorite from Hyannisport.
2 lbs. haddock
2 ounces salt pork
diced
2 onions, slice
4 large potatoes, diced
1 cup chopped celery
1 bay leaf, crumbled
1 teaspoon salt
From Politics&Pot Roast
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Home
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FOOD
Freshly ground black
pepper
1 quart milk
2 tablespoons butter
Place haddock in a large
pot. Add two cups of water
and bring to a boil. Reduce
heat and simmer 15 min
utes. Drain off the liquid and
reserve it for later. Remove
bones from fish and discard.
Saute salt port until crisp
and set aside. Add onions to
pot and saute until golden
brown. Add fish, potatoes,
celery, bay leaf, salt and pep
per. Add enough water to
fish broth to make three
cups of liquid. Add to pot.
Bring to a boil, then reduce
heat and simmer, uncov
ered, for 30 minutes. Add
milk and butter and simmer
five minutes. Serve chow
der sprinkled with diced salt
pork. Serves six.
President
Johnson’s
barbecue sauce
The author notes that
“It was said you couldn’t
understand LBJ unless you
understood his barbecues.”
He was the first president to
hold a barbecue at the White
House, and a giant pit was
dug in the lawn. Here’s his
sauce. This recipe yields 3/4
cup which is good for family
cooking purposes. For enor
mous crowds, just multiply!
1 clove garlic
1/4 cup butter or mar
garine
1/4 cup vinegar
1/4 cup lemon juice
1/4 cup Worcestershire
sauce
1/2 teaspoon salt
1/8 teaspoon black pep
per’
1/8 teaspoon red pep
per
2 drops hot sauce
Saute garlic in butter in a
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small saucepan over low heat
five minutes. Add remaining
ingredients. Stir well. Bring
mixture to a boil. Reduce
heat and simmer 20 min
utes. Use sauce for barbecu
ing beef, pork or chicken.
Mrs. Nixon’s
potato chip salad
Note that once the potato
chips have been added, this
salad will not stay fresh for
more than an hour, so stir
them in at the end.
4 cups chopped cooked
chicken
2 cups chopped celery
1 cup grated cheese
2/3 cup mayonnaise
2 tablespoons onion
2 pimentos, chopped
1/2 tablespoon salt
1 1/2 cups crushed pota
to chips
4 hard-boiled eggs
Combine all ingredients
except potato chips and
eggs. Add chips just before
serving and slice the eggs to
use as decoration.
Rosalyn Carter’s
Plains cheese
ring
2 cups grated cheddar
cheese
1 cup chopped walnuts
1 cup mayonnaise
1 small onion, grated
Black pepper to taste
Dash of cayenne pep
per
Strawberry preserves
(Optional)
Combine all ingredi
ents except preserves. Mix
and place in five or six cup
lightly-greased ring mold.
Refrigerate several hours or
overnight until firm. Unmold
and serve plain with crack
ers or fill center with straw
berry preserves.
m
fGARDEN C A F E y
HOUSTON DAILY JOURNAL
President
Reagan’s trail
mix
Sarah Hood Solomon
reminds readers, of course,
that one of President
Reagan’s favorite foods was
jelly beans. Here’s another
favorite.
1 cup salted peanuts
1 cup almonds
1 cup Brazil nuts
1 cup raisins
1 cup chocolate chips
1 cup dried date
chunks
1 cup sunflower seeds
1 cup coconut chunks
1 cup pepita seeds
(pumpkin seeds)
Mix listed ingredients and
store in an airtight contain
er.
Barbara Bush’s
Mexican Mound
The ingredients here will
show you tnat we’ve reach
contemporary snack food
standards.
1 24-ounce bag corn
chips
2 pounds ground beef
2 packages taco season
ing
1 cup grated sharp
cheese
1 small onion, chopped
10 black olives,
chopped
1 cup sour cream
1 cup shredded lettuce
1 medium can frozen
avocado dip
Place corn ships in a large
wooden bowl
Prepare meat according to
directions on taco seasoning
mix.
Place all remaining ingre
dients in separate bowls and
put on table.
See SEA, page jC
From Politics&Pot Roast
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