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.