Capitol Hill Cooks: Recipes from the White House, Congress, by Linda Bauer

By Linda Bauer

With love of significant delicacies and the bounty of our state glaring all through this e-book, Capitol Hill Cooks includes 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). style 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 countless numbers extra. Many members to this booklet even contain notes approximately their ethnic backgrounds, favourite indigenous meals, and fond stories of food shared with others. ("Barack relatively likes this," the 1st woman says of her personal apple crisp.)

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Extra resources for Capitol Hill Cooks: Recipes from the White House, Congress, and All of the Past Presidents

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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. That Father's Day in 1981 is a date we'll never forget. SALADS 17 PASTA SALAD * Senator Richard Lugar, INDIANA 1 pound spaghetti 1 green pepper 1 bunch green onions 2 stalks celery 2 tomatoes 1 cucumber 1 8-ounce bottle Italian dressing 1 bottle McCormick's Salad Supreme B reak spaghetti into bite-sized pieces and cook.

Add fish, celery, potatoes, and bay leaf. Measure reserved fish broth plus enough boiling water to make 3 cups liquid. Add to pot and simmer for 30 minutes. Add milk and butter and simmer for an additional 5 minutes or until well heated. Add salt and pepper to taste. Makes 8 servings. Enjoy this hearty New England favorite of mine and my father's! 34 SOUPS AND STEWS BACON AND BEAN CHOWDER Senator Charles Grassley, IOWA * 1 cup navy or pea beans, drained 1 quart water 6 slices bacon, diced 1 onion, chopped 2 teaspoons pepper 1113 cups potato, diced 1113 cups celery, including leaves, diced I1h.

Serve in mugs and sprinkle with chopped fresh parsley. Makes 10 to 12 servings. This is best made when fresh vegetables are at their peak, but frozen vegetables and canned tomatoes can be used when necessary. This dish freezes well. SOUPS AND STEWS 49 FANCY PEANUT SOUP * Senator Jay Rockefeller, WEST VIRGINIA 1 112 cups peanut butter 1 quart milk 112 teaspoon salt Freshly ground pepper 112 teaspoon vegetable seasoning 1 onion, chopped 2 celery ribs, chopped 3 tablespoons butter 3 tablespoons flour 1 quart chicken stock 112 cup peanuts, chopped I na pan over low heat, soften the peanut butter to allow for easy mixing with the milk.

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