Pat Nixon's Avocado Salad
Mash 2 medium-size avocados. Stir into slightly thickened lemon gelatin base made with:
1 pkg. lemon gelatin
1 1/2 cups hot water
3 tbsps. lemon juice
Stir in 1 can (2 1/2 size) of drained grapefruit sections and 1/2 cup chopped celery.
Chill and unmold. Serve with a whipped cream and mayonnaise mixture.
Pat Nixon's Braised Swiss Steaks
2 tablespoons corn oil
1 large onion, sliced
1/4 teaspoon thyme
Six 8 oz. steaks (cut from top round)
Seasoned salt
Flour
1 cup beef bouillon
1 cup vegetable juice
1 1/2 cups carrots, cut into julienne (thin strips)
1 1/2 cups leeks, cut into julienne (thin strips)
1 1/2 cups celery, cut into julienne (thin strips)
1 teaspoon chopped parsley
Simmer onions in 1 tablespoon corn oil until golden. Remove pan from heat and add thyme.
Season and sprinkle steaks on both sides with flour, then brown steaks in 1 tablespoon hot vegetable oil on both sides in an iron skillet. Transfer steaks to pan with onions.
Pour vegetable juice and bouillon over steaks. Cover pan and simmer steaks very slowly for 1 hour in the oven or on top of the stove.
After 1 hour cooking time, turn steaks over, then cover the steaks with the vegetable julienne and continue the cooking for 30 minutes more.
To serve, arrange steaks on serving platter. Spoon sauce and vegetables over steaks. Sprinkle with parsley. Serves six.
Pat Nixon's Chicken Casserole
1 large package noodles, cooked
2 fryers (4 cups chicken, cooked)
2 cups chopped celery
2/3 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon grated onion juice
1 small jar pimientos
1 jar button mushrooms
1 can cream of chicken soup
4 hard boiled eggs, cut into large chunks
1 cup grated cheese
2/3 cup sliced almonds
Rolled potato chips
Cook quantity of noodles desired.
Cook celery slightly. Add mayonnaise, lemon juice, onion juice, pimentos, mushrooms, and chicken soup.
Grease casserole. Put a little of the mixture in bottom of casserole, a layer of noodles and a layer of chicken, cut into big chunks. Scatter some hard-boiled eggs. Repeat until casserole is filled having covered each layer with soup mixture. End with soup mixture on top. Spread grated cheese over top. Sprinkle with sliced almonds and rolled potato chips. Bake 30 minutes until bubbly and heated through.
Pat Nixon's Enchiladas with Chicken
1 cup salad oil
1 chopped onion
1 tsp. salt
1 cup chopped cooked chicken
3 tbsps. chopped green olives
2 eggs, beaten
6 tomatoes peeled and chopped
2 chopped green peppers
1/16 tsp. black pepper
1 tbsp. chopped seedless raisins
12 tortillas (canned or fresh)
Heat 3 tablespoons oil in saucepan. Add tomatoes, onion, green pepper, salt and pepper. Simmer 20 minutes over low heat, stirring. Combine chicken, raisins, olives in a bowl; mix well. Dip tortillas in beaten egg. Place about 1 tablespoon chicken mixture in center of each tortilla. Roll up and fasten with toothpick.
Place remainder of oil in separate saucepan, heat to 375 degrees. Fry tortillas for 3 minutes. Drain. Place on a plate. Cover with tomato mixture. Garnish with chopped lettuce, slivered radishes, chopped sweet onion and peeled, sliced avocado. Serves 4.
Pat Nixon's Hot Chicken Salad
4 cups cooked chicken chunks
2 tablespoons lemon juice
3/4 cup mayonnaise
1/2 teaspoon monosodium glutamate
2 cups chopped celery
4 hard-cooked eggs
3/4 cup cream of chicken soup
1 teaspoon onion
2 chopped pimentos
1 cup grated cheese
1 1/2 cups crushed potato chips
2/3 cup toasted almonds
Combine all ingredients except cheese, chips and almonds. Place in a 9 x 13-inch dish. Top with cheese, potato chips and almonds. Let stand in refrigerator overnight. Bake at 400 degrees F. for 20 to 25 minutes.
Pat Nixon's Meatloaf
2 tablespoons butter
1 cup finely chopped onions
2 garlic cloves, minced
3 slices white bread
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 x 9-inch baking pan. Melt butter in a sauté pan and add onions and garlic. Sauté 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 sautéed 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.
Heat the oven to 375 degrees F. 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 cooked. Let stand on wire rack for five minutes before slicing. Makes 6 servings.
Pat Nixon's Meatloaf II
1 pound ground beef
1 pound lean ground pork
1/3 cup chopped onion
1 1/2 teaspoons seasoned salt
1/4 teaspoon ground black pepper
8 ounce can tomato sauce
3 slices bacon
Preheat oven to 350 degrees. In a large bowl lightly mix beef and pork with fork. Add onion, seasoned salt and pepper. Moisten meat mixture with just enough tomato sauce to moisten so meat can be formed into a loaf. Place loaf in baking dish or loaf pan. Cover top of loaf with bacon slices; pour remaining sauce over the top. Bake about 1 1/2 hours or until thoroughly done. Serves 8.
Pat Nixon's Sesame Cheese Ball
1/4 cup sesame seed
2 tablespoons instant minced onion
1 teaspoon beef flavor base
2 tablespoons lemon juice
1/2 pound medium sharp cheese
2 tablespoons mayonnaise
1 tablespoon catsup
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Toast sesame seed at 350 degrees F for 15 minutes or until lightly browned.
Soak onion and beef flavor base in lemon juice.
Grate cheese.
Mix ingredients, except sesame seed until well blended. Shape into ball. Spread toasted sesame seed on wax paper; roll cheese ball in seed until outside is coated. Chill.
Serve on a tray with cheese knife surrounded with assorted crackers. Excellent when spread on toast rounds and broiled until cheese melts.
Pat Nixon's Vanilla Souffle with Vanilla Sauce
4 tablespoons butter
2 tablespoons flour
1 cup light cream, scalded
4 tablespoons sugar
5 egg yolks
4 teaspoons vanilla
6 egg whites
Melt butter, add flour and blend well. Cook until the mixture starts to color. Gradually add scalded light cream, stirring constantly, cook for about 5 minutes. Stir in egg yolks which have been beaten with the sugar. Flavor mixture with vanilla and fold in beaten egg whites. Pour mixture into a buttered, sugared souffle dish. Bake in a hot oven (450 degrees) for 10 to 12 minutes. Lower the oven to moderate (350 degrees) and bake for about 20 minutes longer or until a long thin knife inserted in center comes out clean. Serve with vanilla sauce. Serves 8.
Vanilla Sauce
6 ounces sugar
6 egg yolks
1 pint milk
Vanilla to taste
Beat sugar, yolks, and vanilla together; mix with the milk. Put in top of double boiler and beat until it thickens. Take off fire, cool before using. Makes 1 pint.
Pat Nixon's White House Punch
2 quarts lemonade
2 quarts orange juice
1 quart pineapple juice
1 quart grapefruit juice
2 quarts ginger ale, chilled
Mix all together, except ginger ale. Just before serving, add the chilled ginger ale.
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