Today’s episode continues the discussion on presidential food favorites. We cover the rest of the presidents in this fantastic second part to last week’s episode. I have more recipes in this episode. If you cook any of these presidential food favorites, let me know how it goes in the comments below!
One of my favorite stories in the episode was FDR giving hot dogs to the king and queen of England. It was a shocking story that just showed how comfortable he was in different social situations.
Recipes for Presidential Food Favorites
Woodrow Wilson’s wife loved to cook and had some good recipes for appetizers. You can bust these out at your next family gathering.
Mrs. Wilson’s Clam Dip
- 1 small can clams
- 1 package cream cheese
Drain off juice, mince clams, add onion (grated), salt and pepper. Blend.
Mrs. Wilson’s ‘Angels on Horseback’
- Small raw oysters
- Tartar sauce
- Bread slices in oval shape
Wrap oysters in three-inch strips of bacon. Fasten with toothpicks. Broil in oven until bacon is crisp. Remove toothpicks and serve on toasted bread ovals spread with tartar sauce.
Mrs. Wilson’s ‘Hot Peppered Nuts’
Into an iron skillet over a low flame put a pound of shelled paper-shell pecans, halved. Add two or three lumps of butter the size of walnuts. Stir frequently and when almost toasted add salt and cayenne pepper generously. Place in a warm oven to keep hot until served.”
Mrs. Harding’s Chicken Pot Pie
Stewing chicken (fowl), Bay leaf, Potatoes, Onions, Butter, Salt, pepper, Biscuit dough or pie crust, Egg.
Simnmer a large fowl with bay leaf in water to cover until thorougly tender. Remove meat from bones, separate into fairly large pieces. Retain chicken stock. Boil 8 to 10 small peeled potatoes and 6 or 8 small white onions in the stock until tender. Grease a deep baking dish with butter; combine chicken, potatoes, and onions. Pour in thickened stock–enough barely to cover the other ingredients–season with salt and pepper to taste, and top with biscuit dough or pie crust. Paint top with slightly beaten egg, bake in medium (350 degree F.) oven until top is nicely browned. Serve with remainder of stock., slightly thickened, in gravy boat. Resist the temptation to add cream or milk to the sauce. Country folks never do. Serves 4 to 6.
Mrs. Roosevelt’s Scrambled Eggs in Chafing Dish
- 1 tablespoon butter
- 6 eggs
- 3 tablespoons cream
- 1/2 teaspoon salt
Melt butter in pan, stir in lightly eggs and cream beaten together. Don’t overcook. Two eggs to each portion.
President Eisenhower’s Old-Fashioned Beef Stew
- 2 pounds beef round, cubed
- 2 (12-ounce) cans connsomme
- 3 tablespoons shortening
- 3 scant tablespoons flour
- 1 pound small red potatoes, peeled
- 2 cups 1-inch carrot pieces
- 12 small onions
- 1 cup chopped peeled tomatoes or 1 (8-ounce) can stewed tomatoes, drained and chopped
- 1/2 teaspoon freshly ground black pepper
- MSG (optional) 1/4 teaspoon
- 1/2 teaspoon thyme
- 2 bay leaves, crumbled
- A clove garlic, halved lengthwise
- 1/2 teaspoon black peppercorns, bruised
- 1/2 teaspoon white peppercorns, bruised
- 2 sprigs parsley or 1/2 teaspoon dried
Wash beef cubes. While still wet, place in large heavy pot over medium heat. Cover and cook about 5 minutes. Stir, cover, and continue cooking. Meanwhile, blend consomme with 2 1/2 cans water. Set aside. In saucepan heat shortening. Add flour and stir over medium heat until mixture turns medium brown. Remove from heat and add 1 cup connsome water mixture, stirring to blend. Add 1 to 1 1/2 cups more liquid until roux is smooth. Set aside. Add potatoes, carrots, onions and tomatoes to meat. Stir in salt to taste, pepper and MSG.
Make bouquet garni by tying thume, bay leaves, garlic, black and white peppercorns and parsley in square of cheesecloth with long string. Add bouquet garni to pot along with remaning consomme. Cover and simmer 30 to 45 minutes until beef and vegetables are tender. Into roux stir some of hot liquid from stew pot until smooth and liquid. Stir warmed roux mixture into stew. Cover and cook over low heat another 30 minutes. Serve with crusty French bread. Makes 6 to 8 servings.
President Kennedy’s New England Fish Chowder
- 2 pounds haddock
- 2 cups water
- salt pork, 2 ounces, diced
- 2 onions, sliced
- 4 large potatoes, diced
- 1 cup chopped celery
- A bay leaf, crumbled
- 1 teaspoon salt
- Freshly ground black pepper
- 1 quart milk
- 2 tablespoons butter
Simmer the haddock in the water for 15 minutes. Drain. Reserve the broth. Remove the bones from the fish. Saute the pork until crisp, remove from pan, and set aside. Saute the onions in the pork fat until golden brown. Add the fish, potatoes, celery, bay leafy, salt, and pepper. Pour in fish broth, plus enough boiling water to make 3 cups liquid. Simmer for 30 minutes. Add the milk and butter, and simmer for 5 minutes. Serve the chowder sprinkled with pork dice. Serves 6.
Pat Nixon’s meatloaf
- 2 tablespoons butter
- 1 cup finely chopped onions
- 2 garlic cloves, minced
- 3 slices white bead
- 1 cup milk
- 2 pounds lean ground beef
- 2 eggs, lightly beaten
- 1 teaspoon salt
- Ground black pepper, to taste
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 2 tablespoons tomato puree
- 2 tablespoons bread crumbs
- Grease a 13-by-9-inch baking pan.
- Melt butter in a saute pan, add garlic and saute until just golden — do not brown. Let cool.
- Dice bread and soak it in milk.
- In a large mixing bowl, mix ground beef by hand with sauteed onions and garlic and bread pieces. Add eggs, salt, pepper, parsley, thyme and marjoram and mix by hand in a circular motion.
- Turn this mixture into the prepared baking pan and pat into a loaf shape, leaving at least one inch of space around the edges to allow fat to run off.
- Brush the top with the tomato puree and sprinkle with bread crumbs. Refrigerate for 1 hour to allow the flavors to penetrate and to firm up the loaf.
- Preheat the oven to 375 degrees.
- Bake meatloaf on lower shelf of oven for 1 hour, or until meat is cooked through. Pour off accumulated fat several times while baking and after meat is fully c ooked. Let stand on wire rack for five minutes before slicing. Makes 6 servings.
Obama Family Chili
- 1 Tbsp olive oil
- 1 large onion, chopped
- A green bell pepper, chopped
- 5 cloves of garlic, chopped
- 1 lb ground turkey or beef
- 1/2 tsp ground cumin
- 1/2 tsp ground oregano
- 3 Tbsp red-wine vinegar
- 1/2 tsp ground turmeric
- 1/2 tsp ground basil
- One 28-ounce can peeled tomatoes (I prefer San Marzano)
- 1 Tbsp chili powder
- One 29-ounce can dark red kidney beans, drained and rinsed
- Heat the olive oil in a large sauté pan on medium-high heat
- Add the onions, green pepper, and cook until soft, about 5 minutes
- Add the meat to the pan. Once the meat has browned, add the spices
- Stir in the red-wine vinegar and tomatoes
- Using a potato masher, mash the whole tomatoes down
- Stir in the kidney beans.
- Cook the chili covered for 15 minutes on medium-low heat.
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