Monday, April 10, 2017

Recipes by President Ronald Reagan: Chili; Corned Beef Hash in Bell Peppers; Macaroni and Cheese

President Ronald Reagan's Chili

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. Serves 16.

President Ronald Reagan's Corned Beef Hash in Bell Peppers

3 medium potatoes, cooked
1 large onion, diced
3 medium tomatoes
1 can corned beef
4 bell peppers
4 eggs
Olive oil
Salt and pepper to taste

Brown potatoes and onions in oil. Add tomatoes, corned beef, salt, pepper and enough warm water to keep from burning. Simmer for 20 minutes. Cut off the tops of the bell peppers. Clean out seeds and remove center core. Parboil in salted water until tender limp. Drain. Fill peppers almost to the top with corned beef mixture. Bake at 350 degrees F. for 20 minutes.

Five minutes before serving, drop raw egg in top of each pepper. Return to the oven until egg has set.

President Ronald Reagan's 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.

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