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

By Linda Bauer

With love of significant food and the bounty of our country obvious all through this publication, Capitol Hill Cooks includes recipes from contributors 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 hundreds and hundreds extra. Many participants to this ebook even contain notes approximately their ethnic backgrounds, favourite indigenous meals, and fond stories of food shared with others. ("Barack fairly 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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Garnish with cheese and parsley. Makes 6 to 8 servings. 44 SOUPS AND STEWS SENATOR LINCOLN'S WHITE CHILI Senator Blanche Lincoln, * ARKANSAS 1 medium onion, chopped 2 garlic cloves, minced 1 tablespoon olive oil 1/2 cup green chilies, chopped 2 teaspoons ground cumin 11/2 teaspoons oregano 1,4 teaspoon ground cloves 21,4 teaspoons cayenne pepper 8 cups great northern beans, canned 6 cups chicken broth 6 to 8 boneless chicken breasts 3 cups Monterey Jack cheese, grated Sour cream Salsa S aute onions and garlic in oil in a large skillet.

20 SALADS * Refrigerate for 24 hours. Stir or turn mixture at least 3 or 4 times during the 24-hour period. To serve, drain vegetables and place in a clear glass bowl. Makes 20 servings. SALADS 21 GREEK SALAD * Representative Mike Bilirakis, FLORIDA DRESSING 1/2 CUp olive oil 1/2 cup red wine vinegar 1 teaspoon salt 1,4 teaspoon pepper 1/2 teaspoon sugar This is a traditional Greek salad that our family and friends have enjoyed for many years. 1 clove garlic, crushed 1 teaspoon dried oregano leaves SALAD 1 small head lettuce 1 medium tomato, sliced 1 medium cucumber, sliced 3 green onions, chopped 1 small green pepper, cut into strips % cup Feta cheese, cut into cubes or crumbled Greek black olives Greek hot salad peppers (from a jar) Anchovy fillets, chopped (optional) DRESSING Combine all dressing ingredients in a jar or cruet.

In a small bowl, mix egg yolk with cream, stirring until blended. Add to soup. Bring soup just to boiling point, stirring constantly. Serve in small bowls. Sprinkle with parsley. Makes 6 servings. Soup is a favorite beginning to a Czechoslovakian meal. It is usually served with tasty additions like the cauliflower. SOUPS AND STEWS 43 VEGETARIAN CHILI * Senator Bill Nelson, FLORIDA 21h cups kidney beans 1 teaspoon salt 1 cup tomato juice 1 cup raw bulgur 4 cloves garlic, crushed Ph cups onion, chopped 3 tablespoons olive oil 1 cup carrots, chopped 1 cup celery, chopped 2 teaspoons ground cumin 1 teaspoon basil 1 teaspoon chili powder 2 cups tomatoes, chopped Ih lemon, juiced 3 tablespoons tomato paste 3 tablespoons dry red wine 1,4 cup cheddar cheese, grated 2 teaspoons parsley, chopped Dash of cayenne pepper Salt and pepper to taste S oak kidney beans for 3 to 4 hours in enough water to cover.

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