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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 spm - Bpm 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 EVENINGS - Thur& Fri spm-Bpm Roast Beef Dinner $7.50 (Pi/ Jlamj, 626 Courtney Hodges Blvd. • Perry, GA 478-988-2643 00039833 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 CALL US FOR YOUR CATERING NEEDS ISp Jti UnnQicinl. Unauthorized & Completely Unclassified OjoHouh Home Cooked Meals 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 Call Us For Your Holiday Parties, or Special Occasions and Catering. Gift Certificates Are Also Available. 1504 Sam Nunn Blvd. • Perry, GA 31069, I Fax: (478) 987-8100 Phonei(47B) 987-9494 ypmail: www.angelinasrestaurant@alltel.net 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 lootuoiwj