CAPITOL
HILL
COOKS
Other Books by the Author
The Great American Sampler Cookbook
The New American Sampler Cookbook
The American Sampler Cookbook (two editions)
The Home School Handbook
Coauthored with Steve Bauer:
Recipes from
Recipes from
Recipes from
Recipes from
Recipes from
Recipes from
Historic New England
Historic California
Historic Colorado
Historic Louisiana
Historic America
Historic Texas (two editions)
RECIPES from the
WHITE HOUSE, CONGRESS,
and All of the
PAST PRESIDENTS
LINDA BAUER
TAYLOR TRADE PUBLISHING
Lanham • New York • Boulder • Toronto • Plymouth, UK
Published by Taylor Trade Publishing
An imprint of The Rowman & Littlefield Publishing Group, Inc.
4501 Forbes Boulevard, Suite 200, Lanham, Maryland 20706
http://www.rlpgtrade.com
Estover Road, Plymouth PL6 7PY, United Kingdom
Distributed by National Book Network
Copyright © 2010 by Linda Bauer
All rights reserved. No part of this book may be reproduced in any form or by any electronic
or mechanical means, including information storage and retrieval systems, without written
permission from the publisher, except by a reviewer who may quote passages in a review.
British Library Cataloguing in Publication Information Available
Library of Congress Cataloging-in-Publication Data
Bauer, Linda.
Capitol Hill cooks: recipes from the White House, Congress, and all of the past presidents /
Linda Bauer.
p. cm.
Includes index.
ISBN 978-1-58979-550-1 (cloth: alk. paper) - ISBN 978-1-58979-569-3 (electronic)
1. Cookery, American. 2. Cookery, American - history. 1. Title.
TX715.B3492 2010
641.5973-dc22
2010001813
QTM
ｾ＠
The paper used in this publication meets the minimum requirements of
American National Standard for Information Sciences-Permanence of
Paper for Printed Library Materials, ANSIINISO Z39.48-1992.
Printed in the United States of America
To my mother, who passed away over fifteen years ago. Her
unselfish dedication to others is still an inspiration for me each day.
She was a strong proponent of selfless service and would have loved to
help our troops through this exciting cookbook.
To my husband, Steve, a retired U.S. Army colonel, who knows
the value and price of sacrifice and service to his country. To my
father-in-law, Col. Elmer Bauer, and my uncle, Col. Bob Emrich,
relatives who valiantly served our country and have gone to their
reward. To Capt. Aaron Brown, may you be safe and happy.
To the military families, who are the backbone oflove and
support for our troops.
To our sons, Michael and Christopher, the lights of my life, may
you never have to lose your lives and limbs in the fight for freedom,
but never forget those who do.
To all of the troops who benefit from this particular book. May
they find comfort in the support of those who love them and pray for
them each day. Please support Homes for our Troops.
To the many volunteers who help to build homes for the brave
men and women who fight for our country-thank you!!
Contents
.
Foreword
IX
Acknowledgments
Xl
.
1 Appetizers: Dips, Pates, Hors d' oeuvres, and
First Courses
I
2
Salads
15
3
Soups and Stews: Soups, Chowders, Stews, and Chilis
29
4
Side Dishes: Vegetables, Potatoes, Grains, and Beans
55
5
Main Dishes: Casseroles, Souffles, Savory Pies,
and Sandwiches
79
6
Meats: Beef, Pork, Ham, and Game
III
7
Poultry and Seafood: Chicken, Duck, Shellfish,
and Fish
8
127
Breads: Yeast Breads, Quick Breads, Pancakes,
and Muffins
153
Cakes and Cookies
16 5
10
Pies and Desserts: Pies, Mousses, and Puddings
20 5
11
Potpourri: Snacks and Sauces
247
12
Favorite Dishes of the Presidents
257
9
Index by Recipe
Index by Politician
373
Index by State
381
••
Vll
Foreword
T
he first American Sampler Cookbook started literally as a dream to
fight world hunger. It became a reality with the help of former
senator Howard Metzenbaum, former congressman John Kasich of
Ohio, and President and Mrs. Ronald Reagan. The kind cooperation
of dedicated statesmen and their families created a beautiful book that
helped the Red Cross in its endeavors.
The second version of the book, The New American Sampler
Cookbook, was written during the presidency of George H. W.
Bush. This collection aided World Vision in establishing programs
worldwide to help bring water and food to those in need.
The third effort, The Great American Sampler Cookbook, fulfilled
a cause that I fervently share with Barbara and Laura Bush: stamping
out illiteracy. If such a task were accomplished, just imagine how
many other problems could be solved at the same time.
Capitol Hill Cooks is the latest and best overall collection,
containing not only the favorites of Congress but also the tasty
treats enjoyed by our presidents from George Washington to Barack
Obama! Hopefully your family will enjoy many of the over two
hundred recipes from our statesmen plus almost one hundred recipes
from our previous presidents. The recipes represent food from every
corner of America.
The love of great cuisine and the bounty of our nation are evident
in each and every recipe. Many contributors chose to relate tales
of their ethnic backgrounds, favorite indigenous foods, and fond
memories of meals shared with others.
Enjoy, and may God continue to bless America!
•
IX
Acknowledgments
S
pecial thanks to President and Mrs. Obama, Vice President
and Mrs. Biden, members of Congress, and their families for
their extremely generous contributions to this book. Thanks to the
presidential libraries, chefs, and past first families that were so diligent
in helping with the historic aspect of this book. Their dedication to
the effort to further HelpingaHero.org's mission to build homes for
our severely wounded heroes is most encouraging.
The purpose of this cookbook is to raise awareness of the plight of
our troops it is disabled and need a home. I chose HelpingaHero.org
because they are the second largest national organization building homes
for our severely wounded heroes injured in Iraq and Afghanistan and the
only one with NO PAID STAFF. If you wish to donate additional funds
to HelpingaHero.org, please feel free to contact them directly.
Imagine waking up every day without one or more of your limbs,
with severe burns, or even being paralyzed. For thousands of War on
Terror wounded veterans, these new physical realities will be with
them for the rest of their lives. These precious heroes volunteered to
serve our country and protect the freedoms we enjoy each and every
day. And because of their sacrifice, we have the opportunity to run a
business, to raise our children, and to live in a free country ... and
dream about a future of freedom and prosperity.
Helping A Hero is a 501 (c) (3) nonprofit, nonpartisan
organization that enables all Americans to say "Thank you for your
service" in a tangible way. As a home recipient, SFC John Wayne
Walding, USA, described, "This home is like a bear hug from
America ... a thank you each and every day."
We build specially adapted homes for severely injured military
personnel and their families and adapt these homes for the specific
injuries and challenges of our wounded heroes. For our paraplegics,
quadriplegics, and triple and double amputees, our homes provide
roll-in showers, wider doors, lower counters, roll-under sinks, adapted
•
Xl
toilet area, etc. so that our heroes are able to be independent and do
the basic things we all take for granted. For our burn victims, we work
hard on the positioning of the home to allow as little light into the
home as possible, provide extra covered porch areas, incorporate all
known air quality filters, and even include extra air conditioning units
so the hero can maintain the temperature in his/her areas of the home
at 68 degrees without forcing the children to wear winter clothes
twelve months a year.
Most of our homes are placed in master planned communities so
our heroes have neighbors who are able to support our hero families. We
also partner our home recipients with a service club, like Rotary, that will
nurture a hero and work with the family as they rebuild their lives.
Severely wounded and disabled War on Terror veterans
have special challenges every day. They must adjust to their new
circumstances, and they need our help to jump-start the process.
Emotionally, our wounded heroes need to know that every American
appreciates the sacrifices they have made. Financially, our wounded
heroes deserve every American's support to help them get on the road
to recovery and to regain their independence. Together we enable
these patriotic Americans to rebuild their lives, go back to school, and
dream about tomorrow. It is truly an honor to build these homes for
our heroes, and HelpingaHero.org doesn't stop there. HelpingaHero.
org is also committed to providing recreational activities, sporting
opportunities, BBQ and family outings, hunting and fishing trips,
and many other group activities. We also provide a mentorship
program and encourage our heroes to commit to their future.
HelpingaHero.org also conducts Operation Merry Christmas
and distributes gift cards to thousands of wounded warriors. We
also conduct a Community Shower Gift Card Program to meet the
emergency needs of our wounded heroes. Donations are accepted year
round, and we encourage groups to raise money or collect gift cards
through their local communities in partnership with HelpingaHero.
org so we are always prepared when we are contacted by wounded
heroes with emergency needs.
September 11, 200 1, was a life-changing experience for all
Americans. The resulting military deployments of Operation Iraqi
••
XII
ACKNOWLEDGMENTS
Freedom and subsequently Operation Enduring Freedom have
profoundly changed the lives of many American service members. In
the wake of the tenth anniversary of September 11, 2001, let us all
remember the unity our nation experienced and the commitment to
our wounded heroes who face a lifetime of challenges ahead.
HelpingaHero.org has awarded fifty homes in thirteen states. Our
goal is to fund another one hundred homes in the next two years and
ultimately build a home for every wounded hero in need of adaptive
housing.
HelpingaHero.org builds $250,000 homes, and the heroes are
responsible for a $50,000 mortgage that equates to about $350 per
month, which they can afford on their military pay. As SGT Eddie
Wright, USMC (Ret.), a double-arm amputee, said, "I am so glad
that HelpingaHero.org allows us to participate in the home and pay
what I can afford. It's important
to
me as the man of my family
to
provide for my family. I would never be able to afford this beautiful
home, but I am so grateful to HelpingaHero.org for enabling me to
own this home and provide for my family." Eddie has now joined the
Board of Directors and helps raise money to build more homes and
continues
to
pay it forward.
Please join with us and help us rebuild the lives of our wounded
warriors by providing an adapted home that enables them to regain
their independence and their self-worth.
Mailing Address:
HeipingaHerooorg
PO Box 890786
Houston, Texas 77289
Phone: 866-786-9531
Fax: 281-246-4324
www.helpingahero.org
To contact Meredith Her, Chairman of the Board, about sponsorship
opportunities or to schedule a fundraiser, please email her at
[email protected]
ACKNOWLEDGMENTS
•••
X111
APPETIZERS
ＭｾＪ
Ｑ＠
Dips, Pates,
Hors d'oeuvres,
and First Courses
MARGE'S CHILE
CON QUESO DIP
*
Senator Tom Udall,
NEW MEXICO
1 pound Swiss cheese, cubed
32 ounces tomato sauce
8 to 10 hot green chilies, roasted and diced
2 tablespoons garlic salt
M
ix all ingredients together in a saucepan over low heat. If
mixture appears too thick, add a little more tomato sauce. Do
not mix a lot; stir occasionally.
When cheese is completely melted, eat with plain tortilla chips.
A New Mexico classic loved by everyone. Buen provecho!
2
APPETIZERS
I\.
,
PICNIC PATE
Senator Christopher Bond,
MISSOURI
*
4 tablespoons butter
112 pound fresh mushrooms
4 green onions, minced
4 tablespoons sherry
8 ounces liverwurst
16 ounces cream cheese, softened
1 teaspoon fresh dill, chopped
1 teaspoon fresh chervil, chopped
2 teaspoons Dijon mustard
Salt and freshly ground pepper to taste
M
eIt butter in a skillet. Saute mushrooms and green onions until
soft. Stir in sherry.
Cool.
Place mushroom mixture and remaining ingredients in a food
processor or blender. Process until very smooth. Transfer to a crock or
serving bowl.
Refrigerate for at least 24 hours before serving. Garnish with
sprigs of fresh dill. Serve with party rye and a selection of pickles.
Makes 12 servings.
Mushrooms are the magic in this savory pate. Tuck it away in a
picnic basket along with a hefty supply of sandwiches, pickles,
and fresh fruit and enjoy an outing under the Gateway Arch.
APPETIZERS
3
EASTER EGG DIP
*
Senator Christopher Bond,
MISSOURI
2 tablespoons lemon juice
1 tablespoon onion juice
1 teaspoon coarse ground mustard
2 teaspoons mustard
1/2 cup mayonnaise
1/2 teaspoon T abasco sauce
6 hard-cooked eggs, chopped
1/2 teaspoon seasoned salt
lA teaspoon white pepper
4 ounces olive-and-pimento cream cheese, whipped
Fresh parsley or dill, chopped
I
na mixer or blender, combine juices, mustards, mayonnaise, and
Tabasco sauce. Add eggs one by one, beating after each addition
until smooth and light.
Beat in salt, pepper, and cream cheese. Turn into chilled bowl,
smooth top, and garnish with chopped fresh parsley or dill. Serve with
crudites (raw vegetables) or assorted crackers. May be spread on bread
for tea sandwiches.
Makes 2 cups.
Reviving an old tradition, we hosted our first Easter egg hunt on
the lawn of the Missouri Governor's Mansion in 1973. Since our
son, Sam, arrived, the hunt has become an annual event. This
unusual dip proved the perfect solution for leftover Easter eggs.
4
APPETIZERS
CURRY CAPER DIP
Senator Christopher Bond,
MISSOURI
*
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon crushed herbs, such as basil, thyme,
or oregano
1,4 teaspoon salt
lis teaspoon curry
1 tablespoon onion, grated
1 tablespoon fresh parsley, chopped
11/2 teaspoons lemon juice
2 teaspoons capers, drained
1/2 teaspoon W orcestershire sauce
M
ix all ingredients. Chill. Serve with crudites (raw vegetables).
For a colorful presentation, spoon the dip into a hollowed-out
red cabbage or eggplant.
Makes 11/2 cups.
My favorite dip for raw vegetables always recalls memories of
the good friend who parted with this gem.
APPETIZERS
5
MUSTARD SAUCE
*
Senator Charles Grassley,
IOWA
4 tablespoons dry mustard
1 tablespoon butter
1,4 cup water
6 tablespoons sugar
6 tablespoons apple cider vinegar
1 egg, beaten
M
ake a paste of the dry mustard, butter, and water. Add sugar
and vinegar. Bring to a boil. Temper the beaten egg into the
boiling liquid.
Cook until thick. Refrigerate. Pour over an 8-ounce block of
cream cheese. Serve with crackers.
Makes 20 servings.
We've enjoyed this treat with Sue, a former Des Moines girl. Her
backyard adjoins ours.
6
APPETIZERS
CHEESE BALL
Senator Charles Grassley,
IOWA
*
16 ounces cream cheese, softened
1 package Good Seasons Italian salad dressing mix,
dry
1 cup pecans, chopped
M
ix cream cheese, salad dressing mix, and liz cup chopped nuts.
Shape into 2 balls and roll in the remaining chopped pecans.
Makes 24 servings.
Best if made a little ahead so flavors can blend. Serve with
crackers.
APPETIZERS
7
FIESTA CHEESE WHEEL
*
Senator Christopher Bond,
MISSOURI
141h ounces whole plum tomatoes, drained and diced
8 ounces cream cheese, softened
8 ounces cheddar cheese, grated
lh cup butter softened
lh cup onion, finely chopped
2 cloves garlic, crushed
1 teaspoon salt
1,4 teaspoon cayenne pepper
lis teaspoon ground cumin
% cup walnuts, chopped
2 tablespoons fresh parsley, chopped
S
eed tomatoes and dry between paper towels. Combine tomatoes,
cream cheese, cheddar cheese, butter, onion, garlic, salt, cayenne
pepper, and cumin. Beat until smooth with an electric mixer.
Spoon mixture onto a large piece of waxed paper. Shape into a
wheel approximately 1" thick. Chill until firm.
Cover wheel with chopped walnuts. Sprinkle with parsley.
Serve as an appetizer with crackers or tortilla chips.
Makes 20 servings.
Great for a tailgate party before a Cardinals or Chiefs game.
8
APPETIZERS
SWEET AND SOUR MEATBALLS
Senator Christopher Bond,
*
MISSOURI
MEATBALLS
5 pounds ground chuck
1 pound ground pork
4
4
2
1
3
2
1
12
eggs
teaspoons salt
teaspoons pepper
teaspoon nutmeg
tablespoons seasoning salt
cups light cream
large onion, finely chopped
ounces bread crumbs
SWEET AND SOUR SAUCE
52 ounces (4 cans) chunked pineapple
112 cup cornstarch
1 cup red wine vinegar
2 cups brown sugar
1,4 cup soy sauce
1 green pepper, finely diced
MEATBALLS
Combine all meatball ingredients. Shape mixture into balls about
1" in diameter. Brown in vegetable oil and cook thoroughly. Drain,
cool, and refrigerate.
Makes 9 dozen.
SAUCE
Drain pineapple, retaining juice. Add enough water to juice to make
4 cups. Dissolve cornstarch in vinegar. Combine all ingredients,
(continued)
APPETIZERS
9