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Watched the inauguration most of the day... while thumbing through my Congressional
- Thread starter dawnnys
- Start date
Martha Washington's Chess Cake (copying them just as they are written, no grammar correction)
(I think it's kind of quaint to read how they spoke in those days...)
1 c butter
1 cup sugar
6 egg yolks, beaten
1/3 c dry white wine
1 T lemon juice and grated rind of 1 lemon
1/4 t salt
pastry for 1 9-inch pie or 12 tarts (made in muffin tins or fluted patty pan)
Cream butter and beat into it slowly 1/2 cup sugar, reserving the rest of the sugar. Beat egg yolks with salt until light and lemon colored, then slowly beat in the remaining 1/2 cup sugar; with a whisk fold in the lemon juice and grated lemon rind. Combine with the creamed mixture, stirring in the wine.
Pour into pie shell or tart shells, and bake at 350 degrees for 50 to 60 minutes until set.
(I think it's kind of quaint to read how they spoke in those days...)
1 c butter
1 cup sugar
6 egg yolks, beaten
1/3 c dry white wine
1 T lemon juice and grated rind of 1 lemon
1/4 t salt
pastry for 1 9-inch pie or 12 tarts (made in muffin tins or fluted patty pan)
Cream butter and beat into it slowly 1/2 cup sugar, reserving the rest of the sugar. Beat egg yolks with salt until light and lemon colored, then slowly beat in the remaining 1/2 cup sugar; with a whisk fold in the lemon juice and grated lemon rind. Combine with the creamed mixture, stirring in the wine.
Pour into pie shell or tart shells, and bake at 350 degrees for 50 to 60 minutes until set.
Betty Taylor Bliss' Crab Meat with Herbs
(daughter of Zachary Taylor)
4 T butter
1 1/2 lbs crab meat, remove cartilage and shell
salt and pepper to taste
juice of 1/2 lemon
1 T chopped chives
1 T chopped parsley
1 T chopped tarragon
Heat the butter until it bubbles and cook the crab meat until heated through. Season the crab with salt, pepper, lemon juice and herbs. Serve on noodles or pasta. 4 servings.
(daughter of Zachary Taylor)
4 T butter
1 1/2 lbs crab meat, remove cartilage and shell
salt and pepper to taste
juice of 1/2 lemon
1 T chopped chives
1 T chopped parsley
1 T chopped tarragon
Heat the butter until it bubbles and cook the crab meat until heated through. Season the crab with salt, pepper, lemon juice and herbs. Serve on noodles or pasta. 4 servings.
Edith Wilson's Pineapple Kiwi Fruit Salad
1/2 cup orange juice
1/2 c water
1/4 c sugar
1/2 t ground cinnamon
1 T lime juice
1/2 small pineapple, peeled, cored
1 pint strawberries
2 bananas, sliced
1 kiwi fruit, peeled, sliced
1 cup toasted pinenuts
Heat the orange juice, water, sugar and cinnamon in small saucepan to boiling; reduce heat. Simmer uncovered for 5 minutes. Let cool; stir in lime juice. Cut pineapple lengthwise into 3 wedges and then cut crosswise into slices. Combine fruit in large bowl, and toss lightly. Pour warm syrup over fruit and stir. Refrigerate, covered until cold. To serve sprinkle with nuts. Serves 6.
1/2 cup orange juice
1/2 c water
1/4 c sugar
1/2 t ground cinnamon
1 T lime juice
1/2 small pineapple, peeled, cored
1 pint strawberries
2 bananas, sliced
1 kiwi fruit, peeled, sliced
1 cup toasted pinenuts
Heat the orange juice, water, sugar and cinnamon in small saucepan to boiling; reduce heat. Simmer uncovered for 5 minutes. Let cool; stir in lime juice. Cut pineapple lengthwise into 3 wedges and then cut crosswise into slices. Combine fruit in large bowl, and toss lightly. Pour warm syrup over fruit and stir. Refrigerate, covered until cold. To serve sprinkle with nuts. Serves 6.
Lady Bird Johnson's Tortilla soup Giraud
1 1/2 chopped onions
1 chopped bell pepper
2 potatoes, diced
2 carrots, diced
1/4 c celery, diced
3 1/2 quarts chicken stock
3/4 cup garbanzo beans
1 lb chicken meat, diced
2 T chili powder
1 T comino ??
1 t black pepper
1 t granulated garlic
2 T cilantro, chopped
Garnish: fried tortilla strips, lime, avocado
Saute onion and bell pepper for 10 seconds; add carrots, celery, potatoes, saute 2 more minutes. Add hot chicken stock and simmer 5-10 minutes. Add seasonings. Finish by adding chicken meat and cilantro. Slow simmering improves flavor. Garnish and serve. Strips of avocado and lime juice are very important.
1 1/2 chopped onions
1 chopped bell pepper
2 potatoes, diced
2 carrots, diced
1/4 c celery, diced
3 1/2 quarts chicken stock
3/4 cup garbanzo beans
1 lb chicken meat, diced
2 T chili powder
1 T comino ??
1 t black pepper
1 t granulated garlic
2 T cilantro, chopped
Garnish: fried tortilla strips, lime, avocado
Saute onion and bell pepper for 10 seconds; add carrots, celery, potatoes, saute 2 more minutes. Add hot chicken stock and simmer 5-10 minutes. Add seasonings. Finish by adding chicken meat and cilantro. Slow simmering improves flavor. Garnish and serve. Strips of avocado and lime juice are very important.
Rosalynn Carter's "Plains Special" Cheese Ring - a Carter Family Favorite
1 pound grated sharp cheddar cheese
1 c mayonnaise
1 c walnuts
1 small onion, grated
black pepper to taste
dash of cayenne
Mix; mold with hands into desired shape. (We mold into a ring); refrigerate until chilled. To serve, fill center with strawberry preserves. Can be served as a complement to a main meal or as an hors d'oeuvre with crackers.
1 pound grated sharp cheddar cheese
1 c mayonnaise
1 c walnuts
1 small onion, grated
black pepper to taste
dash of cayenne
Mix; mold with hands into desired shape. (We mold into a ring); refrigerate until chilled. To serve, fill center with strawberry preserves. Can be served as a complement to a main meal or as an hors d'oeuvre with crackers.
Mrs. John (Julie) Doolitle's (CA) Honey Twists
1/3 c brown sugar
1/4 c butter
2 t honey
1/3 c chopped nuts (pecans or walnuts)
2 8-oz cans crescent dinner rolls
2 T butter, melted
1/4 c brown sugar
1 t cinnamon
Preheat oven to 400 degrees. In small saucepan, combine first 3 ingredients; bring to a boil. Spread in ungreased 9 x 13 inch pan. Sprinkle with nuts; set aside. Separate one can crescent dough into 4 rectangles. Lay rectangles end to end to form one long rectangle. Firmly press perforations to seal. Brush with melted butter. Combine brown sugar and cinnamon; sprinkle over dough. Separate second can of dough into four rectangles. Place end to end over first dough rectangle; seal edges and perforations. Cut filled rectangle crosswise into twenty strips. Twist each strip two times. Place twists in prepared pan. Bake 15 to 20 minutes or until golden brown. Invert immediately to remove from pan. Makes 10-12 servings. May be frozen.
1/3 c brown sugar
1/4 c butter
2 t honey
1/3 c chopped nuts (pecans or walnuts)
2 8-oz cans crescent dinner rolls
2 T butter, melted
1/4 c brown sugar
1 t cinnamon
Preheat oven to 400 degrees. In small saucepan, combine first 3 ingredients; bring to a boil. Spread in ungreased 9 x 13 inch pan. Sprinkle with nuts; set aside. Separate one can crescent dough into 4 rectangles. Lay rectangles end to end to form one long rectangle. Firmly press perforations to seal. Brush with melted butter. Combine brown sugar and cinnamon; sprinkle over dough. Separate second can of dough into four rectangles. Place end to end over first dough rectangle; seal edges and perforations. Cut filled rectangle crosswise into twenty strips. Twist each strip two times. Place twists in prepared pan. Bake 15 to 20 minutes or until golden brown. Invert immediately to remove from pan. Makes 10-12 servings. May be frozen.
Mamie Eisenhower's Pumpkin Chiffon Pie
3 beaten egg yolks
3/4 c brown sugar
1 1/2 c cooked pumpkin
1/2 c milk
1/2 t salt
1 t cinnamon
1/2 t nutmeg
1 envelope Knox gelatin
1/4 c cold water
3 stiffly beaten egg whites
1/4 c granulated sugar
Combine egg yolks, brown sugar, pumpkin, milk, salt and spice. Cook in double boiler until thick, stirring constantly. Soak gelatin in cold water, stir into hot mixture. Chill until partly set. Beat egg whites, add granulated sugar, and beat stiff. Fold into gelatin mixture. Pour into pie shell and chill until set. Garnish with whipped cream. Makes one big pie or 8 individual pies.
3 beaten egg yolks
3/4 c brown sugar
1 1/2 c cooked pumpkin
1/2 c milk
1/2 t salt
1 t cinnamon
1/2 t nutmeg
1 envelope Knox gelatin
1/4 c cold water
3 stiffly beaten egg whites
1/4 c granulated sugar
Combine egg yolks, brown sugar, pumpkin, milk, salt and spice. Cook in double boiler until thick, stirring constantly. Soak gelatin in cold water, stir into hot mixture. Chill until partly set. Beat egg whites, add granulated sugar, and beat stiff. Fold into gelatin mixture. Pour into pie shell and chill until set. Garnish with whipped cream. Makes one big pie or 8 individual pies.
Lou Henry Hoover's Mushroom Soup
1 pound of mushrooms, chopped fine
1 pint cold water
1 pint of chicken stock, well seasoned
1 pint of thin cream
salt to taste
dash of paprika
Let this stand for 2 hours then put on a slow fire, cook about 30 minutes. Strain the juice.
Add 1 tablespoonful of flour mixed in cold milk to the soup. When perfectly smooth run through a fine strainer. Just before serving add 2 tablespoonfuls of whipped cream.
1 pound of mushrooms, chopped fine
1 pint cold water
1 pint of chicken stock, well seasoned
1 pint of thin cream
salt to taste
dash of paprika
Let this stand for 2 hours then put on a slow fire, cook about 30 minutes. Strain the juice.
Add 1 tablespoonful of flour mixed in cold milk to the soup. When perfectly smooth run through a fine strainer. Just before serving add 2 tablespoonfuls of whipped cream.
Nancy Reagan's Baja California Chicken
8 boneless chicken breasts
"seasoning" salt and pepper to taste
2 cloves garlic, crushed
4 T olive oil
4 T tarragon vinegar
2/3 c dry sherry
Sprinkle the chicken with salt and pepper. Crush garlic into oil and vinegar in a skillet. Saute chicken pieces until golden brown, turning frequently. Remove, place in a baking dish. Pour sherry over pieces and place in 350 degree oven for 10 minutes. Makes 8 servings.
8 boneless chicken breasts
"seasoning" salt and pepper to taste
2 cloves garlic, crushed
4 T olive oil
4 T tarragon vinegar
2/3 c dry sherry
Sprinkle the chicken with salt and pepper. Crush garlic into oil and vinegar in a skillet. Saute chicken pieces until golden brown, turning frequently. Remove, place in a baking dish. Pour sherry over pieces and place in 350 degree oven for 10 minutes. Makes 8 servings.
melissa-dallas
Well-known member
One of my friends used to bring this to work & people were nuts for it. I don't like the strawberry/
cheese combo much, but lots of other people sure did
cheese combo much, but lots of other people sure did