Presidential Recipes for Winter Break
During Winter Break rest, relax, and try some presidential recipes. Find these recipes in selected cookbooks on display in the New Books section of the Law Library.
The Presidents’ Own White House Cookbook (Robert Jones ed., 1973).
Ceil Dyer, The Carter Family Favorites Cookbook (1976).
Favorite Recipes of Our First Ladies (John Carter & Sharon Carter eds., 1971).
Francois Rysavy & Frances Spatz Leighton, A Treasury of White House Cooking (1972).
Martha Washington’s Book of Cookery (Karen Hess ed., 1981).
These presidential cookbooks are part of the Boyd Presidential Collection, which contains more than 2,500 volumes by and about United States Presidents, First Ladies, and presidential candidates. The Boyd Presidential Collection features primary source materials, such as presidential papers, correspondence, and diaries, along with popular biographies.
Teddy Roosevelt’s Christmas Turkey
1 dozen large oysters, minced very fine; 2 cupfuls of fine bread crumbs, a tablespoon of chopped herbs (parsley, thyme, or sweet marjoram), and a sparing amount of salt and pepper. Stuff turkey; roast.
The Presidents’ Own White House Cookbook 38 (Robert Jones ed., 1973).
Carter Family Corn Bread Stuffing
2 packages (10 ounces each) corn bread mix
½ cup chopped celery
1 medium-sized onion, minced
½ cup (1 stick) butter
2 egg yolks
2 cups turkey stock
Prepare corn bread, following label directions, or use your own favorite recipe. Cool. Crumble enough to make 7 cups and transfer to a large mixing bowl.
Sautee celery and onion in butter in a large skillet until soft. Spoon vegetables and butter over corn bread crumbs.
Beat egg yolks in a medium-sized bowl; stir in stock and pour mixture over corn bread. Stir lightly to blend. Season with salt and pepper to taste.
Makes approximately 3 quarts, or 12 cups.
Ceil Dyer, The Carter Family Favorites Cookbook 6 (1976).
Herbert Hoover’s Sweet Potatoes
6 sweet potatoes
2 tablespoons butter
Dash of nutmeg
Salt to taste
½ cup cream
1 cup ground walnuts
Boil the sweet potatoes; peel and mash through a potato masher to remove all strings. Add the butter, nutmeg, salt, and cream enough to make a soft consistency. Blend in the ground walnuts. Put in a buttered baking dish and bake at 375°F for 10 minutes, or just long enough for potatoes to heat thoroughly. Remove from oven and dot the top with marshmallows; return to oven and brown as for a meringue.
6 to 8 servings.
The Presidents’ Own White House Cookbook 66 (Robert Jones ed., 1973).
Carter Family Green Beans, New Southern-Style
3 pounds fresh green beans
6 slices bacon
Wash beans, snip off ends. Drop into salted boiling water, reduce heat and cook until barely tender. Turn out into a colander and immediately rinse under cold water to stop cooking process.
Cook bacon over low heat in a deep heavy pot until crisp. Remove bacon, drain on paper toweling, and crumble.
Pour off and discard all but about 2 tablespoons bacon fat from pot. When ready to serve, heat bacon fat, add beans, and fork stir until heated. Stir in crumbled bacon and serve at once.
Serves 8 to 12.
Ceil Dyer, The Carter Family Favorites Cookbook 8 (1976).
Lady Bird Johnson’s Pecan Pie
½ cup butter
1 cup sugar
1 cup dark corn syrup
1 ½ teaspoons vanilla extract
½ teaspoon salt
3 eggs, well beaten
2 cups pecans, coarsely chopped
One unbaked 9-inch pastry shell
Let butter stand at room temperature in a covered mixing bowl until very soft. Add sugar, corn syrup, vanilla extract, and salt; beat until thoroughly blended. Add eggs and beat gently until blended. Stir in pecans. Pour into pie shell and bake at 375°F about 40 minutes, or until top is toasted brown and filling is set when the pie is gently rocked.
One 9-inch pie.
The Presidents’ Own White House Cookbook 94 (Robert Jones ed., 1973).
Other presidential recipe favorites include: President Eisenhower’s Holiday Roast Turkey, The Nixons’ Chestnut and Apple Stuffing for Turkey, Martha Washington’s Crab Bisque, Jacqueline Kennedy’s Crème Brûlée, Abraham Lincoln’s Favorite Cake, and many more!