By Linda Bauer
With love of serious delicacies and the bounty of our kingdom obtrusive all through this booklet, Capitol Hill Cooks comprises recipes from individuals 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). flavor vice chairman 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 hundreds and hundreds extra. Many individuals to this publication even comprise notes approximately their ethnic backgrounds, favourite indigenous meals, and fond stories of food shared with others. ("Barack particularly likes this," the 1st woman says of her personal apple crisp.)
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Extra info for Capitol Hill Cooks: Recipes from the White House, Congress, and All of the Past Presidents
Top with dressing Cover and chill up to 24 hours. Garnish before serving. Makes 10 servings. SALADS * PRETZEL SALAD * Representative Chet Edwards, TEXAS 1 cup pretzels, crushed 1/2 cup butter 1/2 cup sugar 8 ounces (1 package) cream cheese, softened 8 ounces (1 tub) whipped topping 1/2 cup sugar 2 tablespoons cornstarch 1,4 cup sugar 20 ounces crushed pineapple, drained, reserving liquid M ix pretzels, butter, and sugar together and spread into an 8" X 12" dish. Bake crust 5 minutes at 350 degrees.
40 SOUPS AND STEWS OYSTER STEW Representative Howard Coble, NORTH CAROLINA * 2 quarts whole milk 1 pint select oysters, shucked 2 tablespoons butter Salt and pepper to taste C ombine all ingredients. Cook over low heat. Heat to simmering, but do not boil. Serve piping hot with crackers. Makes 8 servings. Note: For a slightly thicker stew, stir 1 or 2 tablespoons flour into a small amount of milk until smooth. Add to pot and heat to piping hot. This dish is particularly tasty during the winter months and is particularly easy for us bachelors to prepare.
The origin of the culinary decree has been lost, but there are several oft-repeated legends. One story has it that Senator Fred Thomas Dubois of Idaho, who served in the Senate from 1901 to 1907 and was chairman of the committee that supervised the Senate Restaurant, gaveled through a resolution requiring that bean soup be on the menu every day. Another account attributes the bean soup mandate to Senator Knute Nelson of Minnesota, who expressed his fondness for it in 1903. In any case, senators and their guests are always assured of a hearty, nourishing dish.
Capitol Hill Cooks: Recipes from the White House, Congress, and All of the Past Presidents by Linda Bauer