Friday, April 26, 2013

The seed

The seed


2013-3-28 (11)Character is like a tree and reputation is like a shadow. The shadow is what we think of it; the tree is the real thing. ~ Abraham Lincoln

Wednesday, April 24, 2013

Reagan's Family Cranberry Sauce

Dry mustard is the secret ingredient in this Thanksgiving family favorite.


  • 3 1/3 sugar
  • 2/3 C. water
  • 3 tsp. orange juice concentrate
  • 1/2 tsp dry mustard
  • 1 bag of cranberries


Mix orange juice, water, dry mustard and sugar in large sauce pan. Add cranberries and heat until they all pop. Serve and enjoy.
Shared by 

Presidents' Recipes

Celebrate President's Day with Presidential Recipes
President's Day is always the third Monday in February and this year it falls on February 15th. Why not serve up somedelicious recipes that come from our former presidents and first ladies?
Founded in 1880, President's Day actually used to be called "Washington's Birthday" since it began as a way to honor George Washington, the first U.S. President. About a century later in the 1980s, advertisers coined the term "President's Day" and made it a day to honor all the past presidents of the United States.
But we at say: why not celebrate the recipes of our presidential history and keep the dishes our former president's family members used to make alive?
Nancy Reagan's Monkey Bread - The former first-lady created a winner with this monkey bread recipe.
Mrs. Clinton's Oatmeal Chocolate Chip Cookies - In 1992, Family Circle magazine invited wives of presidential candidates to take part in its first-ever cookie cook-off. That year, this recipe beat out then-First Lady Barbara Bush's oat-lesschocolate chip cookies. Mrs. Clinton's recipe also won the bake-off in 1996 when it bested Elizabeth Dole's pecan-roll cookies.
Reagan's Family Cranberry Sauce - Dry mustard is the secret ingredient in this Thanksgiving family favorite.
Laura Bush's Texas Governor Mansion Cowboy Cookies - These deliciouscookies are First Lady approved, so you know they are good!
Mamie Eisenhower Fudge - Mrs. Eisenhower knew what she was doing when she whipped up this delightful treat!
Reagan's Mama's Cornbread Dressing - Regular cornbread turns into aflavorful side dish in this tasty recipe that our former president's mom used to make.
Lady Bird Johnson's Pedernales Chili - Looking for a good chili recipe? Lady Bird Johnson was known to pass out this recipe to all!
Reagan's Breakfast Casserole - This breakfast casserole makes a great brunch dish that will feed lots of people.
More President's Day Recipes: Cherry Chocolate President's Day Pie USA Flag Pizza Presidential Salsa


Vanilla Ice Cream Recipe--written by Jefferson

Jefferson's Recipe for
Vanilla Ice Cream

A passionate gourmet, Jefferson acquired a stock of standard French recipes for sauces, fruit tarts, French-fried potatoes, blood sausages, pigs' feet, rabbit, pigeons, and various other dishes. Among the most popular of these recipes at Monticello was this one for vanilla ice cream--written by Jefferson, with his own recipe for Savoy cookies to accompany the dessert on the back.

A Sampling of Recipes from the First Ladies and a few from the Presidents, too!

A Sampling of Recipes from the First Ladies and a few from the Presidents, too!

The George Washington Administration: Martha Washington and Nelly Custis Lewis

Martha Dandridge Custis Washington was a plump widow with two children when George Washington married her. She not only brought property and elite social status to the match, she brought vast property holdings, too. A self-described “old-fashioned Virginia house-keeper,” she was experienced in handling a large household and was a much admired if somewhat reserved hostess.
At fifty-eight, Lady Washington was a grandmother when her husband became president. She never resided in the White House, but she managed the first two presidential mansions, first in New York City, and later in Philadelphia, with a the help of many servants as well as her own personal slaves brought north from Virginia. Her “receipt book” was filled with directions for making cakes, fools, hartychoakes, oly-kocks, possets, trifles, andchickin frykasies.
Martha Washington’s Black Great Cake Recipe:
Take 40 eggs and divide the whites from the yolks and beat them to froth. Then work 4 pounds of butter to a cream and put the whites of eggs to it a Spoon full at a time till it is well work'd. Then put 4 pounds of sugar finely powdered to it in the same manner then put in the Yolks of eggs and 5 pounds of flour and 5 pounds of fruit. 2 hours will bake it. Add to it half an ounce of mace and nutmeg half a pint of wine and some fresh brandy. Five and a half hours will bake it.
Nelly Custis, was Martha’s granddaughter, George Washington’s beloved step-granddaughter. She described the average day for George Washington at Mount Vernon: “He rose before sunrise, always wrote or read until 7 in summer or half past seven in winter. His breakfast was then ready—he ate three small mush cakes (Indian meal) swimming in butter and honey, drank three cups of tea without cream . . .”
Nelly Custis Lewis’s Recipe for Hoecakes
". . . The bread business is as follows if you wish to make 2 1/2 quarts of flour up-take at night one quart of flour, five table spoonfuls of yeast & as much lukewarm water as will make it the consistency of pancake batter, mix it in a large stone pot & set it near a warm hearth (or a moderate fire) make it at candlelight & let it remain until the next morning then add the remaining quart & a half by degrees with a spoon when well mixed let it stand 15 or 20 minutes & then bake it—of this dough in the morning, beat up a white & half of the yilk of an egg—add as much lukewarm water as will make it like pancake batter, drop a spoonful at a time on a hoe or griddle (as we say in the south). When done on one side turn the other - the griddle must be rubbed in the first instance with a piece of beef suet or the fat of cold corned beef . . .”
–Excerpt from a letter written by Nelly Custis Lewis, Martha Washington's youngest granddaughter

The Thomas Jefferson Administration: Martha Jefferson Randolph and Thomas Jefferson

The Virginia Housewife was Martha Jefferson Randolph’s cookbook. As one of Thomas Jefferson’s daughters, Martha Randolph sometimes acted as the White House hostess for her father during his time as president. The cookbook was published as a gift of her sister-in-law, and her father could not help but jot down his own recipes on the some of the blank pages in the book.

Martha Jefferson Randolph’s Recipes:
Macaroni: Boil as much macaroni as will fill your dish, in milk and water, till quite tender; drain it on a sieve sprinkle a little salt over it, put a layer in your dish then cheese and butter as in the polenta, and bike it in the same manner.
Beef Olives: Cut slices from a fat rump of beef six inches long and half an inch thick, beat them well with a pestle; make a forcemeat of bread crumbs, fat bacon chopped, parsley, a little onion, some shred suet, pounded mace, pepper and salt; mix it up with the yelks of eggs, and spread a thin layer over each slice of beef, roll it up tight, and secure the rolls with skewers, set them before the fire, and turn them till they are a nice brown; have ready a pint of good gravy, thickened with brown flour and a spoonful of butter, a gill of red wine, with two spoonsful of mushroom catsup, lay the rolls in it, and stew them till tender; garnish with forcemeat balls.

To Boil Eels: Clean the eels, and cut off their heads, dry them, and turn them round on your fish plate, boil them in salt and water, and make parsley sauce for them.

To Pitchcock Eels: Skin and wash your eels, then dry them with a cloth, sprinkle them with pepper, salt, and a little dried sage, turn them backward and forward, and skewer them; rub a gridiron with beef suet, broil them a nice brown, put them on a dish with good melted butter, and lay around fried parsley.

Chicken Pudding, a Favorite Virginia Dish: Beat ten eggs very light, add to them a quart of rich milk, with a quarter of a pound of butter melted, and some pepper and salt; stir in as much flour as will make a thin good batter; take four young chickens, and after cleaning them nicely, cut off the legs, wings, &c. put them all in a sauce pan, with some salt and water, and a bundle of thyme and parsley, boil them till nearly done, then take the chicken from the water and put it in the batter pour it in a dish, and bake it; send nice
white gravy in a boat.

Flummery: One measure of jelly, one of cream, and half a one of wine; boil it fifteen minutes over a slow fire, stirring all the time; sweeten it, and add a spoonful of orange flower or rose water; cool it in a mould, turn it in a dish, and pour around it cream, seasoned in any way you like.

Gooseberry Fool: Pick the stems and blossoms from two quarts of green gooseberries; put them in a stew pan, with their weight in loaf sugar, and a very little water—when sufficiently stewed, pass the pulp through a sieve; and when cold, add rich boiled custard till it is like thick cream; put it in a glass bowl, and lay frothed cream on the top.

Thomas Jefferson’s RecipesAmongst his many talents, Thomas Jefferson was of connoisseur of food and wine. These recipes were found inside his daughter’s cookbook in his own handwriting.

Observations on Soup
Always observe to lay your meat in the bottom of the pan with a lump of fresh butter. Cut the herbs and roots small and lay them over the meat. Cover it close and put it over a slow fire. This will draw forth the flavors of the herbs and in a much greater degree than to put on the water at first. When the gravy produced from the meat is beginning to dry put in the water, and when the soup is done take it off. Let it cool and skim off the fat clear. Heat it again and dish it up. When you make white soups never put in the cream until you take it off the fire.

Cabbage Pudding
Shred one-half pound of lean beef and a pound of suet very fine, the yolks of three eggs, one spoonful grated bread, some sweet herbs, pepper, salt, and onion.  It will fill a cabbage that must be parboiled and opened on top. Scoop it out till you think it will receive the meat. Fill it, close it up, tie it hard and close in a cloth. When it has boiled a little, tie it closer. It must boil two and a half hours.

Ice Cream Recipe
2. bottles of good cream.
6. yolks of eggs.
1/2 lb. sugar
mix the yolks & sugar
put the cream on a fire in a casserole, first putting in a stick of Vanilla.
when near boiling take it off & pour it gently into the mixture of eggs & sugar.
stir it well.
put it on the fire again stirring it thoroughly with a spoon to prevent it's sticking to the casserole.
when near boiling take it off and strain it thro' a towel.
put it in the Sabottiere*
then set it in ice an hour before it is to be served. put into the ice a handful of salt.
put salt on the coverlid of the Sabotiere & cover the whole with ice.
leave it still half a quarter of an hour.
then turn the Sabottiere in the ice 10 minutes
open it to loosen with a spatula the ice from the inner sides of the Sabotiere.
shut it & replace it in the ice
open it from time to time to detach the ice from the sides
when well taken (prise) stir it well with the Spatula.
put it in moulds, justling it well down on the knee.
then put the mould into the same bucket of ice.
leave it there to the moment of serving it.
to withdraw it, immerse the mould in warm water, turning it well till it will come out & turn it into a

Thomas Jefferson hand written recipe for ice cream at:

President and Mrs. John Kennedy’s Menu for a Luncheon with Princess Grace, May 24, 1961

President and Mrs. John Kennedy’s Menu
for a Luncheon with Princess Grace, May 24, 1961

Soft-Shell Crab Amadine
Puligny-Montrachet 1958

Spring Lamb Á La Broche Aux Primeurs
Château Croton Grancey 1955

Salade Mimosa
Dom Pérignon 1952

Strawberies Romanoff
Petits Fours Secs
Joining President and Mrs. Kennedy and the Prince and Princess of Monaco for lunch were Senator and Mrs. Claiborne Pell, Mr. and Mrs. Franklin Delano Roosevelt Jr. (the third of Mr. Roosevelt’s five wives), movie producer and director Fred Coe and his wife, and Mr. William Walton, a journalist, painter, and close friend of the president. Princess Grace, the actress Grace Kelly before her marriage, wore a fringed green jacket over a matching sheath dress, white gloves, and an unusual white turban from which exploded a froth of curled feathers or ribbons. The hat was definitely a fashion faux pas. Mrs. Kennedy’s social secretary, Letitia Baldrige, in her conversations with the President the week before the luncheon, had jokingly referred to Prince Rainier of Monaco numerous times as Prince Reindeer. At one point during lunch the president turned to respond to Prince Rainer and out slipped “Prince Reindeer.” For a few days after the luncheon, Miss Baldrige was not one of the president’s favorite people. But four years later, in an interview, Princess Grace was able to recall every detail of the lunch including all the dishes she had eaten. By that measure, the lunch was a huge success.

President and Mrs. Eisenhower’s Dinner Menu in Honor of King Paul and Queen Frederika of Greece, October 28, 1955

President and Mrs. Eisenhower’s Dinner Menu
in Honor of King Paul and Queen Frederika of Greece, October 28, 1955
Shrimp Cocktail
Cocktail Sauce   Saltine Crackers
Clear Consommé
Sliced Lemmon
Celery Hearts    Assorted Olives
Fairy Toast
White Fish in Cheese Sauce
Boston Brown Bread Sandwiches
White Wine
Crown Roast of Lamb
Stuffed With Spanish Rice
Mint Jelly
French Peas   Braised Celery
Bread Sticks
Orange and Roquefort Cheese Salad Bowl
French Dressing
Toasted Triscuits
Caramel Cream Mold
Burnt Caramel Sauce
Lemon Iced Diamond Shaped Cookies
Nuts   Candies   Demitasse
Mrs. Ike, as President Eisenhower affectionately called his wife, was a girlie girl. She loved hair curls and bangs, the color pink, sparkles, tulle, flowered hats, long gloves, flounced skirts, and—at fifty-six—she had no problem wearing sleeveless gowns that bared her less-than-firm upper arms. 1950’s America adored her because she was open, unpretentious, and genuinely loved people. Seeing themselves in her, many women viewed her as a kindred spirit, a wife dedicated to home and family. But she was far from the typical housewife. The White House staff nicknamed her “Sleeping Beauty” because she was known to lie in bed for long hours in her favorite pink negligee. The truth was she suffered from asthma and heart palpitation and needed to rest. And Mamie Eisenhower was not fond of cooking; her husband was the culinary expert in the family. Nevertheless, it was Mrs. Eisenhower, having successfully managed thirty households in her thirty-seven years as a military wife, who approved the menus for events large and small, including her husband’s many stag dinners. Her food choices reflected both the times and her Iowa upbringing.

Abraham Lincoln’s Inaugural Luncheon Menu, March 4, 1861

Abraham Lincoln’s Inaugural Luncheon Menu, March 4, 1861
Mock Turtle Soup
Corned Beef and Cabbage   Parsley Potatoes
Blackberry Pie   Coffee
Abraham Lincoln was not known for his culinary sensibilities. He was more of a “food for fuel” kind of guy and often got so caught up in his work that he forgot to eat. He was partial to cornbread drizzled with honey and good cup of strong coffee. He did have a sweet tooth. A Washington, D.C., baker claimed the president was one of his best pecan pie customers. Despite his apparent lack of interest in cuisine, Lincoln did plan the menu for the luncheon that followed his inauguration. It was served midday at the Willard’s Hotel in Washington after the ceremonies at the Capitol had ended. Immediately after the luncheon, Lincoln and his family moved into the White House.

Menu for the James Buchanan Inaugural Ball—March 4, 1857

Menu for the James Buchanan Inaugural Ball—March 4, 1857
400 gallons of oysters
60 saddles of mutton
4 saddles of venison
125 beef tongues
75 hams
500 quarts of chicken salad
500 quarts of jellies
A four-foot cake
$3,000 worth of wine
James Buchanan, the only bachelor president, thought that multiple inaugural balls were outrageous wastes of time and energy. He reinstated the single inaugural ball concept, but had to construct a new $15,000 building* on Judiciary Square in Washington to accommodate his 6,000 guests. Guests were served on long tables set against red, white, and blue walls, and when their appetites were satiated they danced beneath a white ceiling glittering with hundreds of gold stars.

Nellie Grant’s Wedding Breakfast Menu, May 21, 1874

Nellie Grant’s Wedding Breakfast Menu, May 21, 1874
State Dining Room
Woodcock and Snipe on Toast
Soft Crabs on Toast
Chicken Croquettes with Fresh Peas
Aspic of Beef Tongue
Lamb Cutlets
Broiled Spring Chicken
Strawberries with Cream
Wedding Cake iced with Doves, Roses, and Wedding Bells
Ice Creams and Ices
Fancy Cakes
Punch   Coffee   Chocolate
Nellie Grant, the charming and vivacious daughter of President and Mrs. Ulysses S. Grant, was sent off on a tour of Europe in the hopes of removing her from the public’s eyes and press’ grasp. Bad idea; Nellie made even more news across the ocean. She was wined and dined all over Europe and presented to Queen Victoria at Buckingham Palace. And at age seventeen, on the voyage home, she fell madly in love with a young, handsome English diplomat, Mr. Algernon Sartoris, the nephew of a famous actress. The whole White House staff prepared for her wedding. It was to be “one of the most brilliant weddings ever given in the United States.” The bride wore a gown of white satin edged in Brussels lace; a crown of orange blossoms held her tulle veil to her head. She carried a bouquet of tuberoses and orange blossoms and in the cluster of pink rosebuds at the center of her bouquet was a small flag with the word “Love” printed on it. The wedding breakfast menu was printed in gold on white satin and given to guests as souvenirs of the occasion. Gifts poured in from all over the world, but the most unique gift was a poem, “A Kiss for the Bride” written by Walt Whitman. Unfortunately, Nellie and Algernon did not live happily ever after. Algernon became an alcoholic and Nellie left him, taking their four children with her.

A Kiss to the Bride

by Walt Whitman
Sacred, blithesome, undenied,
With benisons from East and West,
And salutations North and South,
Through me indeed to-day a million hearts and hands,
Wafting a million loves, a million soul-felt prayers;
—Tender and true remain the arm that shields thee
Fair winds always fill the ship's sails that sail thee!
Clear sun by day, and bright stars at night, beam on thee!
Dear girl—through me the ancient privilege too,
For the New World, through me, the old, old wedding greeting:
O youth and health! O sweet Missouri rose! O bonny bride!
Yield thy red cheeks, thy lips, to-day,
Unto a Nation's loving kiss.

Chex Mix from the White House Chef Sarah

GMA Recipes Appetizer

While guests at the White House's state dinner for Queen Elizabeth dined on delicacies like spring lamb and caviar, President Bush doesn't eat such rich meals every day. Sometimes, he just wants comfort food, and when that happens, White House chef Cris Comerford whips up special treats.


  • 3 tablespoons butter (melted)
  • 1 tablespoon Yucatan Sunshine (habenero pepper sauce)
  • 1 tablespoon Tabasco
  • 2 tablespoons Worcester sauce
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 3 cups Corn Chex
  • 3 cups Rice Chex
  • 1 cup Wheat Chex
  • 1 cup pepitas (pumpkin seeds)
  • 1 cup pistachios
  • 3 cups pretzels
  • Cooking Directions

    Mix all ingredients in large bowl.
    Spread on baking sheet and bake for 1.5 hours at 200 degrees.

    Recipes of 2 Presidents

    John F. Kennedy's New England Fish Chowder
    Eat Like a President With This Kennedy Favorite

    Dwight D. Eisenhower's Vegetable Soup

    PHOTO: Emeril's garden vegetable soup is shown here.
    ABC News; Food Styling/Karen Pickus
    This simple soup recipe from President Eisenhower is the perfect cure for a chilly evening.