President Reagan's Favorite Macaroni and Cheese
8 ounces macaroni
1 teaspoon butter
1 egg, beaten
3 cups grated sharp cheese
1 teaspoon dry mustard
1 teaspoon salt
1 tablespoon hot water
1 cup milk
Cook macaroni in boiling water until tender; drain thoroughly. Stir in butter and egg. Add cheese reserving enough to sprinkle on top. Pour into buttered casserole.
Mix mustard and salt with hot water and add to milk. Pour over macaroni; sprinkle with remaining cheese. Bake at 350 degrees F for about 45 minutes or until custard is set and top is crusty.
President Reagan's Favorite Homemade Chili
Source: As prepared by White House Executive Chef Henry Haller
1/2 cup bacon drippings
2 cups chopped onions
4 chopped garlic cloves
2 pounds coarsely ground beef
2 tablespoons chili powder
2 cups red wine (optional)
1 tablespoon salt
1 tablespoon beef base
4 cups canned whole tomatoes, chopped
1 bay leaf
1 tablespoon granulated sugar
4 to 6 cups cooked pinto beans
Using a 1 1/2-gallon heavy pot, melt bacon drippings. When hot, sauté onions and garlic cloves. Add ground beef and chili powder. Stir until meat is well browned. Add red wine (optional). Add salt, beef base, tomatoes, bay leaf and sugar. Simmer chili meat, covered, for 20 minutes, stirring often.
Add pinto beans to the meat. Simmer chili con carne for 1 hour, covered over low heat, stirring gently from time to time. Test for flavor.
Yields 16 servings.
President Ronald Reagan's Hamburger Soup
Source: PR Newswire, March 11, 1986
2 pounds lean ground beef
2 tablespoons butter
2 cups diced onions
2 cloves garlic, chopped
1 1/2 cups sliced carrots
1/4 teaspoon ground black pepper
10 ounces canned hominy
1 cup diced green bell pepper
3 quarts (12 cup) beef broth or water with bouillon cubes
16 ounces chopped tomato (canned or fresh)
2 cups sliced celery
Brown meat in butter in 6-quart saucepan. 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 quarts.
Nancy Reagan's Pumpkin-Pecan Pie
4 eggs
2 cups pumpkin (canned or fresh)
1 cup granulated sugar
1/2 cup dark corn syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 unbaked (9-inch) pie shell
1 cup chopped pecans
Heat oven to 350 degrees F.
Break eggs into large bowl. Beat with wire whip. Add pumpkin, sugar, corn syrup, vanilla extract, cinnamon and salt. Stir until sugar is dissolved and ingredients are well blended. Pour into pie shell and sprinkle with pecans. Bake for 40 minutes, or until filling is set, (knife inserted in center of pie comes out clean). All recipes from www.Recipegoldmine.com
