By Linda Bauer
With love of significant delicacies and the bounty of our state obvious all through this ebook, Capitol Hill Cooks includes recipes from contributors of Congress, in addition to each president from George Washington (Cranberry Pudding) to Abraham Lincoln (Mary Todd Lincoln's Vanilla Almond Cake) to Barack Obama (The Obama Family's Linguini). style vp Biden's Kahlua Chocolate Fudge Cake, Senator Charles Grassley's Bacon and Bean Chowder, or Senator Scott Brown's Italian Soup, Congresswoman Michele Bachmann's Minnesota Rhubarb Dessert or Congressman Ron Paul's Texas Sweeties…and 1000's extra. Many members to this ebook even contain notes approximately their ethnic backgrounds, favourite indigenous meals, and fond thoughts of food shared with others. ("Barack particularly likes this," the 1st girl says of her personal apple crisp.)
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Additional info for Capitol Hill Cooks: Recipes from the White House, Congress, and All of the Past Presidents
In a separate bowl, combine mayonnaise, chutney, curry powder, salt, and pepper. Add to chicken and rice mixture. Chill. Taste and adjust seasonings. Cut bananas diagonally into 1" slices. Dip slices in lemon juice and coat with peanuts. To serve, arrange salad on small platter. Surround salad with banana slices and garnish with chopped nuts. Additional condiments may be served: chopped green peppers, toasted almonds, plumped raisins, and coconut are a few choices. Makes 6 to 8 servings. Following our son Sam's christening at the First Presbyterian Church in my hometown of Mexico, Missouri, this savory chicken salad was featured along with asparagus and a watermelon basket brimming with fresh fruit.
Makes 12 servings. Note: Do not add half-and-half until ready to serve. Before milk is added, the mixture may even be refrigerated until serving time. 42 SOUPS AND STEWS CAULIFLOWER SOUP Senator Joseph Lieberman, CONNECTICUT * 3 tablespoons butter or margarine 3 tablespoons flour lis teaspoon nutmeg 3213 cups chicken broth 1 cup water 3 cups small cauliflowerets 1 egg yolk 3 tablespoons heavy cream Snipped fresh parsley I na medium saucepan, melt butter or margarine and blend in flour and nutmeg.
Add pepper, potato, celery, carrots, and tomatoes. Simmer 30 minutes longer. Blend flour with a little cold water and stir into soup. Cook until slightly thickened. Add hot milk and additional seasoning, if necessary. Stir in dried parsley and cheese. Makes about 2 quarts. Florence is one of the best cooks I know, and I'm sure that she won't mind sharing her recipe with you. SOUPS AND STEWS 35 CURRIED PEA SOUP * Senator Christopher Bond, MISSOURI 10 ounces (I package) frozen peas 1 medium onion, sliced 1 small carrot, sliced 1 rib of celery with leaves, sliced 1 medium potato, sliced 1 garlic clove, crushed 1 teaspoon salt 1 teaspoon curry powder 2 cups chicken stock, divided 1 cup heavy cream Mint leaves or 1 teaspoon sour cream Crumbled bacon P lace vegetables, seasonings, and 1 cup of stock in a saucepan and bring to a boil.
Capitol Hill Cooks: Recipes from the White House, Congress, and All of the Past Presidents by Linda Bauer