Presidents' Day Favorite Recipes

Celebrate United States history with some tasty recipes from some of our past Presidents and other political figures. George Washington was known for his eggnog recipe and Mamie Eisenhower for her fudge. But did you know that Thomas Jefferson had a favorite Chicken Fricassee recipe?

Thomas Jefferson's Chicken Fricassee Recipe

Serves/Makes:   6

INGREDIENTS:

3 pounds chicken pieces

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon black pepper

1/2 teaspoon paprika

3 tablespoons all-purpose flour

2 cups water

1 cup dry wine

3 tablespoons butter

1 onion, chopped

2 cups fresh small mushrooms

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh parsley

1 cup half and half cream

hot cooked rice

PREPARATION:

1.       Wash and dry the chicken pieces. Sprinkle with salt, pepper, nutmeg and paprika.

2.       Cook the chicken over high heat in a Dutch oven; remove the chicken when well browned. Reduce heat to medium, add flour, and cook the flour until lightly browned, stirring constantly. Whisk in water and wine until smooth.

3.       Return the chicken to the Dutch oven; bring to a boil. Cover and reduce heat to a simmer. Cook 50 minutes.

4.       Remove chicken, keeping warm, and reserve broth in large container. Broth may be strained to remove particles.

5.       Melt butter in Dutch oven, over medium high heat, add onion, cook until lightly browned. Add mushrooms, sage and parsley. Add broth, and chicken. Cook over medium heat, stirring until thoroughly heated. Served over rice.

NUTRITION:

495 calories, 34 grams fat, 9 grams carbohydrates, 31 grams protein per serving. T

Laura Bush's Cowboy Cookies Recipe

Serves/Makes:   36

INGREDIENTS:

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon baking soda

1 tablespoon ground cinnamon

1 teaspoon salt

1 1/2 cup butter (at room temperature)

1 1/2 cup granulated sugar

1 1/2 cup packed light brown sugar

3 eggs

1 tablespoon vanilla extract

3 cups semisweet chocolate chips

3 cups old-fashioned rolled oats

2 cups sweetened flake coconut

2 cups chopped pecans

PREPARATION:

1.       Preheat oven to 350 degrees F.

2.       Mix flour, baking powder, baking soda, cinnamon and salt in bowl.

3.       In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla extract.

4.       Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.

5.       For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 17 to 19 minutes, until edges are lightly browned; rotate sheets halfway through.

6.       Remove cookies from rack to cool.

NUTRITION:

337 calories, 19 grams fat, 42 grams carbohydrates, 4 grams protein per serving.

Lyndon Johnson's Favorite Chili Recipe

Serves/Makes:   10

INGREDIENTS:

4 pounds Chili-ground beef chuck OR venison

1 large onion, chopped

2 garlic cloves, minced

1 teaspoon Dried oregano (preferably Mexican oregano)

2 tablespoons Chili powder (or more, to taste)

1 teaspoon cumin

salt, to taste

6 dashes Tabasco or other hot pepper sauce (if desired)

2 cups hot water

1 1/2 cup canned whole tomatoes, undrained

PREPARATION:

1.       Place the meat, onion and garlic in a Dutch oven.

2.       Cook over medium heat until the lightly browned. Add the oregano, chili powder, cumin, salt and Tabasco.

3.       Pour in the water and tomatoes and bring to a boil. Reduce the heat to a simmer, and cook for 1 hour.

4.       Skim fat during the cooking, if desired. Serve hot.

NUTRITION:

496 calories, 38 grams fat, 3 grams carbohydrates, 33 grams protein per serving.

Nancy Reagan's Onion Wine Soup Recipe

Serves/Makes:   8

 

INGREDIENTS:

4 tablespoons butter

5 large onions, chopped

5 cups beef broth

1 celery stalk, chopped

1 large potato, peeled and chopped

1 cup dry white wine

1 tablespoon vinegar

2 teaspoons sugar

1 cup light cream

1 teaspoon minced parsley

black pepper

PREPARATION:

1.       Melt butter in large saucepan. Add chopped onions and gently saute (about 10 minutes). Add beef broth, celery and potato. Bring to a boil. Cover and simmer for 30 minutes.

2.       Puree mixture in a blender. Return to saucepan and add wine, vinegar and sugar. Bring to a boil and simmer 5 minutes. Stir in cream, parsley and pepper to taste. Heat, being sure NOT to boil, as the cream will curdle.

NUTRITION:

210 calories, 12 grams fat, 14 grams carbohydrates, 9 grams protein per serving.