PRESIDENT’S DAY RECIPES - 2/16/2010
 
RONALD REAGAN’S HAMBURGER SOUP
 
INGREDIENTS: 2 lbs. lean ground beef, 2 Tbs. butter, 2 c. diced onions, 2 chopped garlic cloves, 1-1/2 c. sliced carrots, ¼ tsp. black pepper, 10 oz. can hominy, 1 c. diced green peppers, 3 qts. (12 cups) beef broth or water with bouillon cubes, 16 oz. chopped tomato (canned or fresh), 2 c. sliced celery
DIRECTIONS: Brown meat in butter in 6 qt. pot. Add onions, garlic, carrots, celery and green pepper. Simmer 10 minutes with the pan covered. Add beef broth or water with bouillon cubes. Add chopped tomato and pepper. Simmer soup on low heat for 35 minutes. Add hominy. Boil hamburger soup for 10 minutes more. Makes 4 qts.
 
 
PRESIDENTIAL HONEY WALNUT SALAD
 
INGREDIENTS: ¼ c. chopped walnuts, 2 Tbs. peanut oil, ½ c. Italian dressing, 1/3 c. honey, ¼ c. maple syrup, 1 head romaine lettuce, cut into bite-sized pieces, 1 can sweet dark pitted cherries-drained
DIRECTIONS: In medium saucepan, brown the walnuts in the oil over medium heat for 3-5 minutes, stirring occasionally. Add the Italian dressing, honey and maple syrup. Reduce the heat to low and simmer for 5-7 minutes or until hot. Place the lettuce in a large bowl and toss with the dressing. Top with the cherries and serve warm. NOTE: If you don’t like cherries, you can use other types of canned fruit, like mandarin oranges or even pineapple for a tropical-tasting salad.
 
 
BILL CLINTON’S TUNA SALAD SANDWICH
 
INGREDIENTS: 1 tsp. mustard-regular 1 can tuna-drained (6-1/2 oz. size), 1 Tbs. mayonnaise, 1 egg-hard cooked and chopped, ½ tsp. salt, 1 tsp. onion-finely chopped, 4 slices whole wheat bread, 1 Tbs. celery-finely chopped, 1 tomato-sliced, 1 tsp. pickle relish, 2 lettuce leaves, 1 tsp. Dijon mustard
DIRECTIONS: In medium bowl place tuna, egg, onion, celery, pickle relish, mustards, mayonnaise and salt. With a fork, combine all ingredients well. Spread tuna mixture on 2 bread slices, cover with tomato slices and lettuce and top with remaining bread slices.
 
 
JFK WAFFLES
 
INGREDIENTS: 8 tbs. butter, 1 Tbs. sugar, 1 tsp. salt, 2 egg yolks, 1 scant cup milk or buttermilk, 1 heaping cup sifted flour, 2 stiffly beaten egg whites, 4 tsp. baking powder, 1 Tbs. sugar and cinnamon mixture (optional)
DIRECTIONS: Cream sugar and butter, then add egg yolks and beat well. Add salt, and then alternately add flour and milk while stirring. Fold in egg whites, baking powder and cinnamon sugar mixture (optional). Grease both top and bottom of waffle iron and bake about 2 minutes each batch. Serve with butter and syrup, a variety of jams, honey, fruit, etc.
 
 
BARBARA BUSH’S CHOCOLATE CHIP COOKIES
 
INGREDIENTS: 1 c. flour-sifted-PLUS 2 tsp. flour-sifted, ½ tsp. baking soda, ½ tsp. salt, ½ c. butter-softened, 1/3 c. brown sugar-firmly packed, 1/3 c. white sugar, 1 egg, 1-1/2 tsp. very hot water, ½ tsp. vanilla, 1 c. semisweet chocolate chips
DIRECTIONS: Preheat oven to 375 degrees. Grease baking sheets. Sift flour, baking soda and salt on wax paper. Beat butter, sugar and egg in large bowl until fluffy, about 3 minutes. Beat in hot water and vanilla. Gradually beat in flour mixture until blended and smooth. Drop dough by well rounded teaspoonfuls on prepared baking sheets. Bake until golden, about 10 minutes. Cool on sheets on wire rack to cool completely.
 
PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND, KITCHEN & FLOOR DÉCOR – RICE LAKE, AMUNDSON’S APPLIANCES – RICE LAKE