Posted on 06/16/2004 1:31:53 AM PDT by kcvl
Wed, Jun. 16, 2004
Presidential candidates' wives cook up cookie competition
BY THE ASSOCIATED PRESS
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.
Readers can also vote online at:
http://www.familycircle.com.
The magazine says results will be announced in the Nov. 9 issue.
It's making me hungry too!
I have a grocery store trip later today and I'll definitely be getting stuff to make some of these.
We always have the same old thing. This will liven things up a bit.
President Ronald Reagan's Hamburger Soup
2 pounds lean ground beef
2 tablespoons butter
2 cups diced onions
2 cloves garlic, chopped
1 1/2 cups sliced carrots
1/4 teaspoon ground black pepper
10 ounces canned hominy
1 cup diced green bell pepper
3 quarts (12 cup) beef broth or water with bouillon cubes
16 ounces chopped tomato (canned or fresh)
2 cups sliced celery
Recipe
Brown meat in butter in 6-quart saucepan. Add onions, garlic, carrots, celery and green pepper. Simmer 10 minutes with the pan covered.
Add beef broth or water with bouillon cubes. Add chopped tomato and pepper. Simmer soup on low heat for 35 minutes. Add hominy. Boil hamburger soup for 10 minutes more.
Makes 4 quarts.
Thomas Jefferson's Jambalaya
1 T. shortening
1 pound ham or pork sausage
1/2 cup green pepper, chopped
1 T. flour
3 cups shrimp, peeled, cleaned and cooked
1 large onion, sliced
3 cups tomatoes, skinned, seeded and diced
1 clove garlic, minced
2 T. parsley
2 cup long grained rice
4 cups water
1 1/4 tsp. salt
1/2 tsp. dried thyme
2 T. Worcestershire sauce
1/4 tsp. red pepper
Recipe
Melt shortening in a large fry pan. Cut ham or pork into 1/2 inch cubes and add to shortening, stir for 1 minute and add green pepper ; cook for 5 minutes, stirring often.
Stir in flour until smooth and cook 1 to 2 minutes.
Add shrimp, onion, tomatoes, garlic and parsley. Cook until it starts to boil, stir in rice and 4 cups water, salt, thyme, Worcestershire sauce, red pepper; cover tightly and cook for 30 minutes or until rice is tender and all liquid is absorbed.
Sprinkle with chopped parsley.
White House Cinnamon Rolls
List of Ingredients
2 T. yeast
1 C. warm water
3 T. butter
5 to 6 C. flour
1 C. sugar
1 tsp. salt
1 C. warm milk
2 eggs
Recipe
Mix yeast, warm water and 1/2 cup of the sugar; set aside.
Warm milk and add butter. Add beaten eggs, remaining 1/2 cup sugar and salt. Add yeast mixture then slowly add flour until smooth. Let rise until double in bulk (about 1 hour), punch down; let rise again.
Preheat oven to 350ºF.
Roll out on greased surface in oblong shape, about 1/2-inch thick and spread with melted butter. Sprinkle with brown sugar, cinnamon, nuts and raisins, if desired. Grease fingers and roll like a long jellyroll. Cut slices 1/2-inch thick with a long thread. Put into greased tin 1/4 inch apart. Let rise in warm place about 45 minutes and bake for 25 minutes.
Cool, frost with caramel or white icing, and sprinkle with nuts, if desired.
NOTE: The stickier the dough, the better the rolls will be.
Tipper Gore's Tennessee Treats
2 cups firmly packed dark brown sugar
2 egg whites
2 tablespoons honey
1 teaspoon baking powder, dissolved in 1/4 cup boiling water
2 cups all-purpose flour
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon cloves
1/2 teaspoon salt
1/2 cup raisins
1/2 cup chopped dates
1/2 cup walnut pieces
Recipe
Preheat oven to 350 degrees F. Grease an 8 x 12-inch baking pan.
In a large mixing bowl, mix brown sugar and eggs. Add honey and stir. Add baking powder to water and mix. Add to mixture.
Combine flour and spices and stir into mixture. Add remaining ingredients and stir. Pour into prepared baking pan. Bake for 30 to 40 minutes or until a tester inserted in center comes out clean. Cut into squares while warm.
That Jambalaya sounds good. It will be fun to make food that was fixed for Thomas Jefferson.
Not sure about the lard in the sweet potato biscuits though.
Is that like shortening?
Mrs. Harry Truman's Ozark Pudding
1 egg
3/4 c. sugar
1 1/4 c. all purpose flour
1 1/4 tsp. baking powder
1/8 tsp. salt
1/2 c. chopped pecans
1 or 2 small apples, chopped fine
t tsp. vanilla
Topping:
Ice Cream
Recipe
Mix in order give and turn into a greased 8-inch pan. Bake 350 degrees for 25 minutes. Top with ice cream and serve.
Yes. You can use Crisco.
Mamie Eisenhower's Swedish Spritzbaaken Cookies
"This recipe was donated by Mrs Eisenhower during her husband's term in office to a church cookbook of cookie recipes."
1 lb butter
1 cup sugar
2 whole eggs
2 egg yolks
4 1/2 cups sifted flour
vanilla
Recipe
1. Cream sugar and butter.
2. Add beaten eggs and yolks.
3. Then flour gradually, then vanilla to taste.
4. Use cookie press and form your own design.
5. Bake in a moderate oven (350 or 375) 20 minutes or until done.
6. Should be light in color.
7. These bake very quickly and need to be watched constantly.
YIELD: 100 Cookies
Lincoln & Lee Pudding
This recipe was printed in a newspaper sometime before 1943.
1/4 lb. margarine
1 C. brown sugar
2 C. water
1 C. flour
1/3 C. sugar
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 C. chopped walnuts or pecans
1/2 C. raisins (optional)
1/3 C. milk, or more as needed
Recipe
Combine margarine, brown sugar and water in saucepan; bring to boil. Pour into a 13 x 9-inch baking dish.
Separately mix flour, sugar, salt and baking powder. Add nuts and raisins, if desired, then enough milk to make dumpling dough. Drop by spoonsful on top of boiled mixture.
Bake at 400ºF for 20 to 25 minutes, until top is browned.
This makes an easy, quick, wonderful dessert, and it's especially good with half and half poured over.
Lady Bird Johnson's Lace Cookies
1/2 C. flour
1/2 C. coconut
1/4 C. corn syrup
1/4 C. brown sugar, firmly packed
1/4 C. margarine
1/2 tsp. vanilla extract
Recipe
Mix flour with coconut. Combine syrup, sugar and margarine in saucepan. Cook over medium heat until well blended. Remove from heat and stir in vanilla extract. Blend in flour mixture. Drop by teaspoonful 3 to 4 inches apart on ungreased cookie sheet. Bake at 325ºF for 8 to 10 minutes.
JFK's Lobster Stew
Source of Recipe
Locke-Ober, Boston, MA SAVUER Magazine Sept/Oct 2002 Issue
Lobster Stew has been on the menu at Locke-Ober for generations and was a favorite of John Fitzgerald Kennedy's. Lydia Shire renamed the preparation in his honor. The stew is very rich -- but Shire likes to add a pat of butter just before serving.
6 1-lb. live lobsters, rinsed
Salt
14 (fourteen) Tblsp. butter, softened
6 cups milk
2 cups heavy cream
Pinch cayeene
1-2 pinches paprika
Freshly ground pepper
1/2 tsp. fresh lemon juice
Leaves from 2 sprigs of parsley, cut into thin strips
1 cup medium dry or cream sherry
Instructions
Plunge lobsters into a large pot of boiling salted water over high heat and boil until just cooked through, about 4 (four) minutes. Transfer lobsters to a large bowl of ice water to prevent them from cooking any longer and keep them submerged until completely cool.
Drain lobsters, separate tails and claws from bodies, setting bodies aside. Crack shell and remove meat from tails and claws, reserving tail shells. Discard claw shells.
Cut lobster meat into large pieces and set aside in the refridgerator.
Melt 8 Tblsp. of the butter in a large, wide heavy-bottomed pot over medium high heat. Add lobster bodies and tail shells and cook, turning often until shells turn deep red--about 5-8 minutes. Add sherryand boil for 2 minutes, then add milk and cream and return to a boil. Reduce heat to medium-low and simmer, stirring often, until milk and cream reduce by one-quarter and thicken slightly, 20-25 minutes. Add cayenne, paprika and season to taste with salt and pepper.
Remove pot from heat, set milk infusion aside to cool, cover and refridgerate overnight.
The following day, strain milk infusion into another medium pot, discarding solids and bring to just a simmer over medium heat.
Meanwhile, melt 4 Tblsp. of the butter in a large skillet over medium heat. ASdd lobster meat and heat until warmed through, 3-5 minutes,then add to milk infusion in pot. Add lemon juice and adjust seasonings.
Divide stew between 6 warm bowls, add some of the remaining 2 Tblsp. of butter to each bowl, and garnish with parsley.
Please read this recipe through carefully. Must be made the day before to allow for overnight refridgeration. Good Luck and ENJOY!
Jimmy Carter's Peanut Brittle
3 C. granulated sugar
1 1/2 C. water
1 C. light corn syrup
3 C. raw, unblanched peanuts
1 tsp. baking soda
1/4 C. butter
1 tsp. vanilla extract
Recipe
In a 3-quart saucepan, stir together sugar, water and corn syrup. Cook, stirring constantly, until mixture comes to a boil. Continue cooking until mixture reaches 232ºF on a candy thermometer, or until it spins a two-inch thread when the spoon is raised.
Stir in peanuts. Continue boiling, stirring occasionally, until mixture reaches 300ºF or until a small amount of mixture separates into threads which are hard and brittle when dropped into very cold water. Remove from heat; stir in baking soda, butter and vanilla extract. Quickly pour into two greased jellyroll pans. As mixture begins to harden, pull until thin.
Bush Family Zuni Stew
1 1/2 cups pinto beans (soaked overnight and drained)
1 bay leaf
1 teaspoon dried oregano
1 teaspoon salt
2 tablespoons corn or vegetable oil
2 yellow onions, chopped into 1/4-inch pieces
2 garlic cloves, finely chopped
2 tablespoons red chile powder (or more if you'd like)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 pound fresh tomatoes, peeled, deseeded and chopped
2 dried ancho chile peppers, deveined, seeded and cut into narrow strips
1 pound yellow or zucchini squash, cut into 1-inch pieces
4 ears corn (cut the kernels off)
8 ounces fresh green beans. cut into about 1-inch pieces
4 ounces Monterey jack or Muenster cheese, grated
1/2 bunch cilantro, roughly chopped - reserve a few whole leaves for garnish
Recipe
Place beans, bay leaf and oregano in a saucepan; cover with plenty of water and cook over medium heat for 1 1/2 to 2 hours.
Remove from heat when beans are soft, but not mushy. Add salt. Drain beans, but save the broth.
Heat oil in a large skillet; sauté onions over high heat for 1 to 2 minutes. Lower the heat, then add garlic, spices, and stir.
Add a little bean broth so the chile powder doesn't scorch. Cook until onions begin to soften, about 4 minutes.
Add tomatoes and cook for another 5 minutes. Stir in chiles and remaining vegetables, along with the cooked beans and enough of the broth to make a moist, thick stew.
Cook at a high simmer until vegetables are done, about 20 minutes.
Stir in cheese and chopped cilantro, and garnish with whole leaves of cilantro. Serve with cornbread or tortillas.
Betty Ford's Chinese Pepper Steak
2 pounds flank steak
2 tablespoons shortening
3 green bell peppers, cut into 1 1/2-inch pieces
1 package onion soup mix
2 tablespoons soy sauce
1/2 cup sherry
2 tablespoons cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
Recipe
Cut steak lengthwise into 1/2-inch strips and then into 1-inch pieces.
Melt shortening in skillet and fry steak just long enough for it to change color. Remove meat and sauté the green pepper. Bring 2 cups of water to a boil in a large pot. Add onion soup mix and continue to boil for 10 minutes.
Stir in the meat and green pepper and simmer for 30 minutes.
Add the soy sauce, sherry, cornstarch (diluted in a little water), salt and pepper. Cook until slightly thickened. Serve over steamed rice.
Serves 4
As I'm allergic to pork and pork products (even bread baked with lard can occasion a reaction), I've learned (the hard way < BG >) that Crisco works quite well as a sub for lard. Home ground beef fat with a little chicken and turkey skin (about 1/5 volume skin, to taste) is also a reasonable sub for pork sausage, too.
Al & Tipper Gore's Chinese Chicken w/Walnuts
6 Chicken breast halves - (boneless, skinless)
2 1/2 tbsp Reduced-sodium soy sauce
1 1/2 tbsp Water
2 tsp Cornstarch
2 tbsp Dry sherry
1 tsp Sugar
1 tsp Grated fresh ginger
1/2 tsp Crushed red pepper
1/4 tsp Salt
3 tsp Peanut oil
2 medium Green peppers - cut into 3/4-inch pieces
4 Green onions - diagonally sliced - into 1-inch lengths
1/3 cup Walnut halves
Recipe
Cut the chicken into 1-inch pieces and set
aside. Mix the soy sauce and water, then blend into the cornstarch; stir in the sherry, sugar, ginger, red pepper, and salt.
Preheat a wok or large skillet over high heat; add 2 teaspoons of peanut oil. Stir-fry the green peppers and onions for 2 minutes and remove. Add the walnuts and stir-fry for 1 to 2 minutes until golden
brown. Remove. Add the rest of the oil and stir-fry half of the chicken for 2 minutes.
Return all the chicken to the wok and stir in the soy mixture. Cook and stir until bubbly. Stir in the vegetables and walnuts, cover and cook for 1 minute.
YIELD: 6 Servings
So lard is pork fat?
Oh, I forgot to thank you for all these recipes. I'll be frantically mixing away come Thursday.
Many sound TOO good. I'm gonna get even fatter now!
Yes, lard is rendered pork fat.
Air Force One Veal Piccata
Recipe Introduction
"The magazine clipping claims that this is a recipe used by the chef on the US President's official plane, Air Force One."
1 1/2 lbs veal cutlets or boneless skinless chicken breast, pounded very thin
3 large eggs
1/2 cup milk
2 cups Italian seasoned breadcrumbs
2 teaspoons fresh lemon zest, finely grated
2 tablespoons sweet unsalted butter, to taste
salt, to taste
black pepper, to taste
1 lemon, juice of
Recipe
1. Whisk together eggs and milk in a small bowl and set aside.
2. Mix bread crumbs and lemon zest together in a shallow bowl.
3. Heat a large skillet over medium heat and melt some butter in it (as much or as little as you prefer- use less if using a nonstick skillet).
4. While butter is melting, dip veal pieces into egg mixture, then coat with crumbs mixture.
5. Pan fry in melted butter until cooked through, just a few minutes per side (time will vary based on how thinly you have pounded your cutlets)- until cooked through and no longer pink inside, but still juicy.
6. Season with salt& pepper to taste.
7. Sprinkle with a bit of fresh lemon juice to taste and serve immediately.
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