First ladies' recipes cover gamut from homey to haute cuisine

Democrat or Republican, one thing all Presidents of the United States need to do is eat, and the job of making sure they’re well-fed often falls to the first lady.

Not only does the first lady traditionally oversee the first family’s private meals, she also plans menus for state dinners. The woman behind the man at the Resolute desk often brings personal favorite recipes — and recipes highlighting the cuisine of her home state — to the White House.

From the family’s Georgia peanut farm, Rosalynn Carter brought a simple recipe for peanut soup with a base of condensed cream of chicken soup and creamy peanut butter. From the Lone Star State, Laura Bush brought her popular cowboy cookies, loaded with oats, coconut, pecans and chocolate chips.

Mamie Eisenhower came from the “waste not, want not,” school of homemaking, having a knack for turning leftovers into an appealing second meal. Michelle Obama championed healthy eating at school and at home.

Want to dine like the dignitaries at the White House? Try these recipes of some of the former first ladies.

Appetizers

Michelle Obama’s Pea Salad

Ingredients

2 ½ cups shelled fresh green peas

1 small shallot, peeled and thinly sliced

1 small leek, cleaned, white part only, thinly sliced

Zest and juice of 1 lemon

¼ cup extra-virgin olive oil

½ cup shredded fresh mint leaves

Salt and freshly ground black pepper

Directions

Bring a large pot of salted water to a boil. Pour the peas into the water and cook for no more than 2 minutes.Drain and immediately plunge the peas into a bowl of ice water. Drain and pat dry with a towel.

Purée ½ cup of the peas with the juice of a lemon, zest and olive oil in a blender until smooth.

Place the peas, shallot, leek and mint in a medium, nonreactive bowl and toss gently to combine.

Pour the pea purée over the salad and gently toss. Season to taste with salt and pepper and toss gently until the vegetables are coated.

Serve at room temperature.

Source: epicurious.com

AP

As first lady, Michelle Obama promoted healthy school lunches. In this 2011 photo, she picks rhubarb with a group of children in the White House garden.

Rosalynn Carter’s Cheddar-Pecan Cheese Ring

Ingredients

1 pound sharp cheddar cheese, finely grated

1 cup mayonnaise

1 cup chopped pecans

½ cup finely chopped onion

Fresh ground pepper

Dash cayenne pepper

12-ounce jar of strawberry preserves

Directions

Combine cheese with mayo, chopped nuts and onions. Mix in black pepper and cayenne, blend thoroughly.

Press into a 3-cup ring mold. Refrigerate for at least 2 hours.

To serve, dip mold into a pan of hot water for 15-20 seconds before turning out onto a serving platter. Fill center with strawberry preserves. Serve with crackers of your choice.

Source: food.com

Laura Bush’s Guacamole

Ingredients

4 avocados

Juice of 1-2 lemons

3-4 shallots or red onions, chopped fine

¼-½ teaspoon black pepper

½ tablespoon salt

½ jalapeno, seeded and chopped fine

¼ bunch fresh cilantro, chopped fine

Directions

Place avocado flesh in bowl. Mash with fork till smooth. Add the rest of the ingredients and mix well.

Serve with chips, toast or veggies.

Source: food.com

AP

(From left) President George W. Bush and first lady Laura Bush share lunch with U.S. Attorney General Alberto Gonzales and his wife, Rebecca, in 2007 at the Bush ranch in Crawford, Texas.

Entrees

Nancy Reagan’s Crabmeat Casserole

Ingredients

1 20-ounce can artichoke hearts

1 pound crabmeat

½ pound fresh mushrooms, sautéed

4 tablespoons butter

2 ½ tablespoons flour

1 cup cream

½ teaspoon salt

1 teaspoon Worcestershire sauce

¼ cup medium dry sherry

Paprika to taste

Cayenne to taste

Pepper to taste

¼ cup Parmesan cheese, grated

Directions

Heat oven to 375 degrees. Place artichoke hearts in bottom of 2 1/2-quart baking dish. Spread a layer of crabmeat. Add a layer of sautéed mushrooms.

Melt butter in a saucepan. Add flour, cream, salt, Worcestershire sauce, sherry, paprika, cayenne and pepper. Stir well after each addition to form a smooth sauce. Pour over artichoke-crab layer and sprinkle with cheese on top. Bake 20 minutes.

Serves 8.

Jackie Kennedy’s Beef Stroganoff

Ingredients

2 pound beef

1 tablespoon flour

2 tablespoons butter

2 cups beef stock

2 tablespoons heavy sour cream

2 tablespoons tomato sauce or paste

3 tablespoons grated onion

Directions

Cut beef into thin strips, sprinkle freely with salt and pepper, and let stand in a cool place for 2 hours.

Make a roux by blending flour with butter over gentle heat until mixture bubbles and is smooth. Gradually add beef stock and cook until mixture begins to thicken. Boil for 2 minutes, then strain into a saucepan. Add heavy sour cream alternately with 2 tablespoons tomato sauce or paste, stirring constantly. Simmer very gently, without boiling.

Brown the pieces of beef in 3 tablespoons butter with grated onion. When the meat is brown, pour the meat, onion and butter into the sauce. Taste for seasoning, and simmer gently or cook in a double boiler over hot water, for 20 minutes.

This is very good served over buttered noodles.

Source: food.com

Pat Nixon’s Hot Chicken Salad

Ingredients

4 cups cold cooked chicken breast, cut into chunks

2 tablespoons lemon juice

2/3 cup finely chopped toasted almonds

¾ cup mayonnaise

1 teaspoon salt

Pimentos (cut fine)

1 cup cheese, grated cheddar

2 cups chopped celery

4 hard-cooked eggs (sliced)

¾ cup cream of chicken soup

1 teaspoon onion (finely minced)

1 ½ cup crushed potato chips

Directions

Combine all ingredients except cheese, potato chips and almonds. Place in large rectangular dish. Top with cheese, chips and almonds.

Let stand overnight in refrigerator.

Bake at 400 degrees for 20 to 25 minutes.

Source: bakespace.com

Sweet endings

Mamie Eisenhower’s Million-Dollar Fudge

Ingredients

4 ½ cups sugar

2 tablespoons butter

Pinch of salt

1 tall can evaporated milk

12 ounces semisweet chocolate bits

12 ounces German sweet chocolate

1 pint marshmallow cream

2 cups chopped nutmeats

Instructions

Heat the sugar, butter, salt and evaporated milk over low heat, stirring until the sugar dissolves. Bring to a boil and boil for 6 minutes. Put chocolate bits, German chocolate, marshmallow cream and nutmeats in a bowl. Pour the boiling syrup over the ingredients. Beat until the chocolate is all melted, then pour into a buttered jelly roll pan (about 16-by 11-inches).

Let stand for a few hours before cutting. Remember it is better the second day. Store in a tin box.

Source: newengland.com

Hilary Clinton’s Chocolate Chip Cookies

Ingredients

1 ½ cup unsifted all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup solid vegetable shortening

1 cup firmly packed light brown sugar

½ cup granulated sugar

1 teaspoon vanilla

2 eggs

2 cups old-fashioned rolled oats

1 (12-ounce) package semi-sweet chocolate chips

Directions

Heat oven to 350 degrees. Grease baking sheets. Combine flour, salt and baking soda. Beat together shortening, sugars and vanilla in a large bowl until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips.

Drop batter by well-rounded teaspoonsful on to greased baking sheets. Bake 8 to 10 minuter or until golden. Cool cookies on sheets on wire rack for 2 minutes. Remove cookies to wire rack to cool completely.

Source: clintonwhitehouse2.archives.gov

AP

During Bill Clinton’s 1992 presidential campaign, Hillary Rodham Clinton commented that she pursued a career, rather than staying home to bake cookies — leading “Family Circle” to invite her and incumbent first lady Barbara Bush to submit recipes for a chocolate chip cookie bake-off.

A stiff drink

Martha Washington’s Rum Punch

(When the contentious 2020 presidential campaign ends with Tuesday’s Election day, everyone might need a stiff drink.)

Ingredients

Juice of 5 limes

Water as needed

1 ½ cups dark brown sugar

4 cups dark rum

2 cups French brandy

Directions

Mix the lime juice with an equal amount of water in a lidded 1-gallon jar. Add the sugar and stir until dissolved. Stir in the rum and brandy, mixing until combined. Cover with the lid and refrigerate for at least 3 hours, or until well chilled.

To serve, place ice rings adorned with lime slices (if desired) in a large bowl, and pour in the punch.

Makes about 2 quarts

Source: mountvernon.org