Presidential candidates' wives cook up cookie competition

The presidential race is in high gear and its influence is being reflected even in the very specialized sphere of cookie baking.

For its 2004 Election Cookie Cook-Off, Family Circle magazine is publishing two recipes from candidates' wives in its July 13 issue.

The competing munchables are Laura Bush's oatmeal-chocolate chunk cookies, and Teresa Heinz Kerry's pumpkin spice cookies. Home bakers are invited to put them to the taste test and vote for their favorite. Recipes on 3C.

"We're delighted that Laura Bush and Teresa Heinz Kerry are putting their cookie recipes into the running for our fourth election competition," said Susan Ungaro, Family Circle's editor in chief.

The magazine first invited wives of presidential hopefuls to submit cookie recipes for publication in 1992, calling on readers to vote for their preferred recipe. The magazine says cookie cookoff results have predicted the presidential winners since then.

Family Circle says home cooks may cast their cookie ballots on a postcard postmarked by Aug. 1, addressed to: Family Circle Cookie Cook-Off, Dept. MJ, 375 Lexington Ave., New York, NY 10017.

Barbara Bush's Lemon Bars

Source of Recipe
Barbara Bush

List of Ingredients
CRUST
1 cup butter
2 cups of powdered sugar
2 cups of flour

FILLING
4 teaspoons of lemon juice
2 lemon rinds grated
4 eggs well beaten
2 cups of sugar
1 teaspoon of baking powder
4 tablespoons of flour
1 cup shredded coconut

Recipe
Mix butter, powdered sugar and flour.
Spread in 15x10" jelly roll pan.
Bake at 350~ for 15 minutes until pale tan.
Cool. Mix remaining ingredients.
Pour over crust.
Bake for 25 minutes at 350 F. Cut into bars.

YIELD: 36 Bars

Jackie Kennedy's Beef Stroganoff

Source of Recipe
A Treasury of White House Cooking

List of Ingredients
2 lb. boneless beef sirloin
Salt and ground black pepper to taste
3 T. all-purpose flour
4 T. butter, divided
2 C. beef broth
1/2 C. sour cream
3 T. tomato juice or paste
1/4 C. grated onion
Fresh sliced mushrooms

Recipe
Ask butcher to cut beef into strips. Season beef generously with salt and pepper. Cover and let stand 2 hours in cool place.

In large skillet, whisk flour and 3 tablespoons butter over low heat until mixture bubbles and forms a smooth paste. Slowly add beef broth, stirring constantly until mixture thickens. Let boil 2 minutes.

Reduce heat and add sour cream alternately with tomato juice, still whisking. Simmer slightly 1 minute; do not let boil.

In separate skillet, quickly brown beef and onion in remaining 1 tablespoon butter over medium heat. Add contents of meat pan to sauce; season with salt and pepper. Simmer very gently or cook over hot water in double boiler 20 minutes.

YIELD: 6 Servings

Jimmy Carter's Peanut Butter Pie

List of Ingredients

6 oz. cream cheese
3/4 C. confectioners’ sugar
1/2 C. peanut butter
2 T. milk
1 (8 oz.) container of Cool Whip
1 baked graham cracker crust

Recipe

Beat cream cheese and sugar together. Add peanut butter and milk. Fold in Cool Whip. Pour into baked graham cracker crust and chill for several hours. Serve with additional whipped topping, it desired.

Lady Bird Johnson's Famous Lemon Cake

List of Ingredients
3/4 C. butter or margarine (at room temperature)
1 1/4 C. sugar
8 egg yolks
2 1/2 C. cake flour
3 tsp. baking powder
1/4 tsp. salt
3/4 C. milk
1 tsp. vanilla extract
1 tsp. grated lemon rind
1 tsp. lemon juice

Recipe
Cream butter and sugar until fluffy. In a separate bowl, beat egg yolks until light and lemon-colored; blend into creamed mixture. Sift together flour, baking powder and salt; resift 3 times. Add sifted ingredients to creamed mixture in thirds, alternating with milk. Beat the batter thoroughly after each addition.

Add vanilla extract, lemon rind and lemon juice; beat 2 minutes. Bake in greased 10-inch Bundt pan in preheated oven at 325ºF for 1 hour or until cake tester inserted in center comes out clean. You can also can use three 9-inch round cake pans and bake at 350ºF for 25 minutes. Double the frosting recipe for a layer cake.

Lemon Icing---
2 C. confectioners’ sugar
1/4 C. butter or margarine (at room temperature)
Grated rind of 1 lemon
Juice of 1 lemon
2 tsp. cream (or more, until spreading consistency)
Yellow food coloring, if desired

Combine ingredients and beat, adding cream until desired consistency.
YIELD: Serves 16

Lady Bird Johnson's Mexican Chocolate Cake

List of Ingredients
1/2 cup (1 stick) margarine
1/2 cup vegetable oil
2 (1 ounce) squares unsweetened chocolate or 4 tablespoons cocoa
1 cup water
2 cups sifted all-purpose flour
1 teaspoon baking soda
2 cups granulated sugar
1/2 cup sour milk (place 1 1/2 teaspoons vinegar
in 1/2 cup measure, then fill with milk)
2 eggs, beaten
1 teaspoon cinnamon
1 teaspoon vanilla extract

Icing---
1/2 cup (1 stick) margarine
4 tablespoons cocoa
6 tablespoons milk
1 (1 pound) package confectioners' sugar
1 teaspoon vanilla extract
1/2 cup pecans

Recipe
Preheat oven to 350 degrees F. Grease a 12 x 18-inch cake pan.

Combine margarine, oil, chocolate and water in a saucepan. Heat until chocolate is melted.

Combine flour, soda, sugar, milk, eggs, cinnamon and vanilla extract in large bowl, then combine with first mixture. Pour batter into prepared cake pan. Bake 20 to 25 minutes or until cake is done.

Ice cake while still warm.

Icing: Combine margarine, chocolate and milk in a saucepan. Heat until bubbles from around the edge. Remove from heat. Add confectioners' sugar, vanilla extract and pecans. Beat until smooth.

Lynda & Luci Johnson's Brownies

List of Ingredients

1 /2 cup butter (1 stick)
1 cup sugar
3 squares (3 oz.) unsweetened chocolate
2 eggs
1 cup pecans, chopped
3/4 cup flour
1 tsp. vanilla

Instructions

Preheat oven to 350 degrees. Grease an 8"x8" square pan.

Melt buter in small saucepan, pour into mixing bowl and stir in sugar.

Melt chocolate over low heat in small saucepan, add to butter-sugar mixture and blend well. Add eggs and nuts, stirring until well blended.

Gradually add flour, blending thoroughly. Stir in vanilla.

Pour into prepared pan and bake in preheated oven for 30 minutes, or until knife inserted in center comes out clean. Remove pan and cool completely on wire rack befor cutting into squares.

YIELD: 16 - 2" squares

Martha Washington's Turkey Turnovers

List of Ingredients

1 Tablespoon unsalted butter
1 Medium yellow onion finely chopped
2 shallots finely chopped
1 Clove garlic finely chopped
1 Pound SMOKED TURKEY finely chopped
1 Medium yellow squash finely chopped
1 Medium zucchini finely chopped
1/2 Cup dry white wine
1-1/2 Tablespoons fresh parsley chopped
1 Sprig fresh thyme
To Taste salt and freshly ground black pepper
1/2 Cup demi-glace
1 Sheet frozen puff pastry thawed
1 Large egg lightly beaten

Recipe

Saute onion, shallots and garlic in butter over medium heat for 3 to 4 minutes until translucent.
Stir in turkey, yellow squash and zucchini.
Add wine to deglaze pan, loosening browned bits in the pan.
Add herbs. Cook mixture over medium heat for about 5 minutes, until it becomes dry. Season to taste with salt and pepper.

Add demi-glace. Reduce heat and simmer for about 3 minutes, until it reduces and becomes thick. Transfer mixture to a bowl, cover and reserve.

On a lightly floured surface, roll out puff pastry sheet; cut pastry into eighteen 3-1/2 inch squares.

Brush edges of pastry with beaten egg.

Divide turkey mixture into 18 equal portions. Place one portion in the center of each pastry square.
Fold each square over diagonally to form a triangle and press edges firmly to seal.

Pierce pastry with a fork to allow steam to escape.
Place on a baking sheet and bake in a preheated 350 degree F. oven for 10-15 minutes, until golden brown.

Serve 3 triangles per portion.

Mrs. Hubert Humphrey's Dinner in a Dish

List of Ingredients

4 T. shortening
2 green bell peppers, sliced
1 medium onion, chopped
1 lb. hamburger
1 1/2 tsp. salt
1/4 tsp. pepper
2 eggs
2 C. whole kernel corn
4 medium tomatoes, sliced
1/2 C. dry bread crumbs
Butter

Recipe

Put shortening in skillet; lightly fry green peppers, onion and hamburger for 3 minutes or until partially done. Salt and pepper. Remove from heat; stir in eggs and mix well. Place 1 cup corn in casserole. Top with layer of meat mixture and layer of sliced tomatoes. Repeat until corn, meat mixture and tomatoes are used. Cover casserole with crumbs. Dot with bits of butter. Bake at 375ºF for 1 hour or until heated thoroughly.

Nancy Reagan's Pumpkin Pecan Pie

4 Eggs; slightly beaten
2 c Canned pumpkin
1 c Sugar
1/2 c Dark corn syrup
1 ts Vanilla
1/2 ts Cinnamon
1/4 ts Salt
1 Unbaked 9" pie shell
1 c Pecans; chopped

Recipe

Combine all ingredients except pecans. Pour into pie shell. Top with pecans. Bake at 350~ for 40 minutes or until set.
YIELD: 8 Servings

Peggy Goldwater's Arizona Ranch Style Beans

2 lb. dry pinto beans
1 tsp. salt
2 large onions, diced
3 garlic cloves, diced
1/2 tsp. black pepper
1/2 tsp. ground cumin
1 (4 oz.) can taco sauce
1 (4 oz.) can roasted green chiles
1 (16 oz.) can diced tomatoes

Recipe
Soak beans overnight or bring to boil, turn off, let stand 1 hour. Drain, cover with water, add salt and boil for about an hour adding water to cover as needed. Add onion, garlic, black pepper, cumin, taco sauce, chiles and tomatoes. Cook over reduced heat until beans are tender, approximately 1 1/2 hours.

A delicious chili con carne may be made by the additions of 2 pounds coarsely ground beef or turkey, sautéed in vegetable oil with a chopped onion until brown. Add to beans after first hour of cooking.

YIELD: 10 Servings

President Ford's Butter Pecan Ice Cream

4 whole eggs
4 egg yolks
3/4 cup sugar
1 quart half-and-half
1 tsp. vanilla
1 1/2 cups butter pecans

Instructions

In a large mixing bowl, beat eggs with yolks and sugar. Add 1/2 of the half-and-half and mix with a wire whisk.

In a saucepan, heat the remaining half-and-half to the boiling point.

Slowly stir into the egg mixture. Transfer to a double boiler. Cook, stirring constantly until mixture coats the spoon; do not boil. Let cool over a bowl of ice, stirring often. Add vanilla and butter pecans.

Place in an ice cream freezer and freeze to desired constistancy, following the manufacturer's instructions.

Store in the freezer in an airtight plastic or stainless steel container.

Makes 1 1/2 quarts.

President Reagan's Corned Beef Hash in Bell Peppers

3 medium potatoes, cooked
1 large onion, diced
3 medium tomatoes
1 can corned beef
4 bell peppers
4 eggs
Olive oil
Salt and pepper, to taste

Recipe
Brown onions and potatoes in oil. Add tomatoes, corned beef, salt, pepper and enough warm water to keep from burning. Simmer for 20 minutes. Cut off the tops of the bell peppers. Clean out seeds and remove center core. Parboil in salted water until tender limp. Drain. Fill peppers almost to the top with corned beef mixture. Bake at 350 degrees F for 20 minutes.

Five minutes before serving, drop raw egg in top of each pepper. Return to the oven until egg has set.

President Reagan's Macaroni & Cheese

1/2 pound macaroni
1 Tblsp. butter
1 egg, beaten
3 cups grated sharp cheddar cheese
1 cup warm milk
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. Worcestershire sauce
Pinch of paprika

Instructions

Preheat oven to 350 degrees. Butter a 2-quart casserole dish.

Add macaroni to 2 quarts boiling, salted water and cook for 10 minutes. Drain well in a colander. Transfer to a mixing bowl.

Stir in butter and beaten egg. Add 2 1/2 cups of the grated cheese.

In a small bowl, combine milk and salt, mustard and Worcestershire sauce/ Spoon macaroni and cheese into the prepared casserole dish. Pour milk mixture o9ver and sprinkle top with remaining cheese.

Sprinkle with paprika. Bake on middle shelf of a preheated over for 35-40 minutes or until macaroni is firm to the touch and the top is crusty and browned. Serve at once.

YIELD: Serves 4 as an entree or 6 - 8 as a side dish.

Rosalynn Carter's Chicken Supreme

Four (3 pounds) whole boned chicken breasts, split
1 1/2 teaspoons of ground cardamon
3 teaspoons of chervil or tarragon leaves
3 teaspoons of salt
1 teaspoon of freshly ground black pepper
1 egg
1/4 cup of milk
1 cup of fine dry bread crumbs 2 tablespoons of brandy
1/4 cup of Burgundy, or a dry white wine, such as Chablis
1 1/2 cups of chicken broth
2 tablespoons of all purpose flour

Recipe

Preheat your oven to 350ºdegrees.

Season the chicken breasts with cardamon, chervil, salt and pepper.

Beat the egg and milk together.

Dip the chicken into the egg mixture, then coat with fine bread crumbs.

Heat the margarine, about 4 tablespoons at a time, until hot but not smoking.

Add the chicken breasts, several at a time and brown on both sides.

Add additional margarine as needed until all the chicken is browned.

Place the chicken in shallow baking dish, pour brandy, Burgundy and 1 cup of chicken broth over the chicken.
Bake about 30 to 40 minutes or until the chicken is done.
Pour broth into 1 quart saucepan.

Blend smoothly 2 tablespoons of flour with 1/2 cup of chicken broth.

Stir into reserved broth.

Heat, stirring until boiling.

Arrange the chicken in serving dish, pour some of the gravy over the chicken and serve remainder separately.

YIELD: 4-8 Servings

Me too! When it comes to food I am also NON-PARTISAN.

Thomas Jefferson's Sweet Potato Biscuits

2 1/2 cups all-purpose flour
1/2 cup firmly packed light brown sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup chilled lard, cut into pieces
1 cup cooked, peeled, mashed, and cooled sweet potato
1/2 cup heavy cream
1/4 cup coarsely chopped pecans

Recipe

1. Preheat oven to 350°F.
Grease a baking sheet and set aside.

2.In a large mixing bowl, whisk together the flour, brown sugar, baking powder, spices, and salt. Add the lard and cut in with a pastry cutter till the mixture is crumbly. Add the sweet potato and stir till well blended. Add the cream and pecans and stir till the dough is just moist.

3.Transfer to a lightly floured work surface, roll out 1 1/2 inches thick, and cut out rounds with a 2-inch biscuit
cutter. Roll the scraps together and cut out more rounds.

4. Arrange the rounds on the prepared baking sheet about 1 inch apart and bake in center of the oven till golden brown, 25 to 30 minutes. Serve warm or let cool on a wire rack.

YIELD: About 1 Dozen

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