Presidential Food Favorites: Modern Presidential Recipes (Part 2)

Today’s episode continues the discussion on presidential food favorites. We cover the rest of the presidents in this fantastic second part to last week’s episode. I have more recipes in this episode. If you cook any of these presidential food

The post Presidential Food Favorites: Modern Presidential Recipes (Part 2) appeared first on Toasty Kettle.

Today’s episode continues the discussion on presidential food favorites. We cover the rest of the presidents in this fantastic second part to last week’s episode. I have more recipes in this episode. If you cook any of these presidential food favorites, let me know how it goes in the comments below!

One of my favorite stories in the episode was FDR giving hot dogs to the king and queen of England. It was a shocking story that just showed how comfortable he was in different social situations.

Recipes for Presidential Food Favorites

Woodrow Wilson’s wife loved to cook and had some good recipes for appetizers. You can bust these out at your next family gathering.

Mrs. Wilson’s Clam Dip

Ingredients:

1 small can clams 1 package cream cheese

Drain off juice, mince clams, add onion (grated), salt and pepper. Blend.

Mrs. Wilson’s ‘Angels on Horseback’

Ingredients:

Small raw oystersBaconTartar sauceBread slices in oval shape

Wrap oysters in three-inch strips of bacon. Fasten with toothpicks. Broil in oven until bacon is crisp. Remove toothpicks and serve on toasted bread ovals spread with tartar sauce.

Mrs. Wilson’s ‘Hot Peppered Nuts’

Into an iron skillet over a low flame put a pound of shelled paper-shell pecans, halved. Add two or three lumps of butter the size of walnuts. Stir frequently and when almost toasted add salt and cayenne pepper generously. Place in a warm oven to keep hot until served.”

Mrs. Harding’s Chicken Pot Pie

Stewing chicken (fowl), Bay leaf, Potatoes, Onions, Butter, Salt, pepper, Biscuit dough or pie crust, Egg.

Simnmer a large fowl with bay leaf in water to cover until thorougly tender. Remove meat from bones, separate into fairly large pieces. Retain chicken stock. Boil 8 to 10 small peeled potatoes and 6 or 8 small white onions in the stock until tender. Grease a deep baking dish with butter; combine chicken, potatoes, and onions. Pour in thickened stock–enough barely to cover the other ingredients–season with salt and pepper to taste, and top with biscuit dough or pie crust. Paint top with slightly beaten egg, bake in medium (350 degree F.) oven until top is nicely browned. Serve with remainder of stock., slightly thickened, in gravy boat. Resist the temptation to add cream or milk to the sauce. Country folks never do. Serves 4 to 6.

Mrs. Roosevelt’s Scrambled Eggs in Chafing Dish

Ingredients

1 tablespoon butter6 eggs3 tablespoons cream1/2 teaspoon salt

Melt butter in pan, stir in lightly eggs and cream beaten together. Don’t overcook. Two eggs to each portion.

President Eisenhower’s Old-Fashioned Beef Stew

2 pounds beef round, cubed2 (12-ounce) cans connsommeWater3 tablespoons shortening3 scant tablespoons flour1 pound small red potatoes, peeled2 cups 1-inch carrot pieces12 small onions1 cup chopped peeled tomatoes or 1 (8-ounce) can stewed tomatoes, drained and choppedSalt1/2 teaspoon freshly ground black pepperMSG (optional) 1/4 teaspoon 1/2 teaspoon thyme2 bay leaves, crumbledA clove garlic, halved lengthwise1/2 teaspoon black peppercorns, bruised1/2 teaspoon white peppercorns, bruised2 sprigs parsley or 1/2 teaspoon dried

Wash beef cubes. While still wet, place in large heavy pot over medium heat. Cover and cook about 5 minutes. Stir, cover, and continue cooking. Meanwhile, blend consomme with 2 1/2 cans water. Set aside. In saucepan heat shortening. Add flour and stir over medium heat until mixture turns medium brown. Remove from heat and add 1 cup connsome water mixture, stirring to blend. Add 1 to 1 1/2 cups more liquid until roux is smooth. Set aside. Add potatoes, carrots, onions and tomatoes to meat. Stir in salt to taste, pepper and MSG.

Make bouquet garni by tying thume, bay leaves, garlic, black and white peppercorns and parsley in square of cheesecloth with long string. Add bouquet garni to pot along with remaning consomme. Cover and simmer 30 to 45 minutes until beef and vegetables are tender. Into roux stir some of hot liquid from stew pot until smooth and liquid. Stir warmed roux mixture into stew. Cover and cook over low heat another 30 minutes. Serve with crusty French bread. Makes 6 to 8 servings.

President Kennedy’s New England Fish Chowder

2 pounds haddock2 cups watersalt pork, 2 ounces, diced2 onions, sliced4 large potatoes, diced1 cup chopped celeryA bay leaf, crumbled1 teaspoon saltFreshly ground black pepper1 quart milk2 tablespoons butter

Simmer the haddock in the water for 15 minutes. Drain. Reserve the broth. Remove the bones from the fish. Saute the pork until crisp, remove from pan, and set aside. Saute the onions in the pork fat until golden brown. Add the fish, potatoes, celery, bay leafy, salt, and pepper. Pour in fish broth, plus enough boiling water to make 3 cups liquid. Simmer for 30 minutes. Add the milk and butter, and simmer for 5 minutes. Serve the chowder sprinkled with pork dice. Serves 6.

Pat Nixon’s meatloaf

2 tablespoons butter 1 cup finely chopped onions2 garlic cloves, minced 3 slices white bead 1 cup milk 2 pounds lean ground beef 2 eggs, lightly beaten 1 teaspoon salt Ground black pepper, to taste 1 tablespoon chopped fresh parsley 1/2 teaspoon dried thyme 1/2 teaspoon dried marjoram 2 tablespoons tomato puree2 tablespoons bread crumbs 

Grease a 13-by-9-inch baking pan.Melt butter in a saute pan, add garlic and saute until just golden — do not brown. Let cool.Dice bread and soak it in milk.In a large mixing bowl, mix ground beef by hand with sauteed onions and garlic and bread pieces. Add eggs, salt, pepper, parsley, thyme and marjoram and mix by hand in a circular motion.Turn this mixture into the prepared baking pan and pat into a loaf shape, leaving at least one inch of space around the edges to allow fat to run off.Brush the top with the tomato puree and sprinkle with bread crumbs. Refrigerate for 1 hour to allow the flavors to penetrate and to firm up the loaf.Preheat the oven to 375 degrees.Bake meatloaf on lower shelf of oven for 1 hour, or until meat is cooked through. Pour off accumulated fat several times while baking and after meat is fully c ooked. Let stand on wire rack for five minutes before slicing. Makes 6 servings.

Obama Family Chili

Ingredients

1 Tbsp olive oil1 large onion, choppedA green bell pepper, chopped5 cloves of garlic, chopped1 lb ground turkey or beef1/2 tsp ground cumin1/2 tsp ground oregano3 Tbsp red-wine vinegar1/2 tsp ground turmeric1/2 tsp ground basilOne 28-ounce can peeled tomatoes (I prefer San Marzano)1 Tbsp chili powderOne 29-ounce can dark red kidney beans, drained and rinsed

Heat the olive oil in a large sauté pan on medium-high heatAdd the onions, green pepper, and cook until soft, about 5 minutesAdd the meat to the pan.  Once the meat has browned, add the spicesStir in the red-wine vinegar and tomatoesUsing a potato masher, mash the whole tomatoes downStir in the kidney beans.Cook the chili covered for 15 minutes on medium-low heat.

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The post Presidential Food Favorites: Modern Presidential Recipes (Part 2) appeared first on Toasty Kettle.