Recipes by Barbara Bush: Barbecued Chicken; Mushroom Quiche; Zuni Stew

Barbara Bush's Barbecued Chicken

2 1/2 to 3 pound broiler-fryer chicken, quartered or 5-6 pieces of chicken
3 tablespoons lemon juice
1 tablespoon cooking oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
2 1/2 cups water
1 cup coarsely chopped onion
1/2 to 3/4 cup granulated sugar
1/2 cup butter or margarine
1/3 cup prepared yellow mustard
1/4 cup cider vinegar
1/2 teaspoon ground black pepper
2 1/2 cups catsup
1/2 cup Worcestershire sauce
6 to 8 tablespoons lemon juice
1/2 teaspoon ground red pepper (or less, to taste)

Place chicken in a plastic zip top bag. Set in a shallow dish. For marinade, stir together 3 tablespoons lemon juice, cooking oil, salt 1 /2 teaspoon black pepper, and garlic. Pour over chicken. Close bag. Marinate in the refrigerator for up to 24 hours, turning often.

In a saucepan, combine water, onion, sugar, butter, mustard, vinegar and 1 /2 teaspoon pepper. Bring to boiling, reduce heat. Simmer, uncovered, for 20 minutes. Stir in catsup, Worcestershire, 6 to 8 tablespoons lemon juice, and red pepper. Return to boiling; reduce heat. Simmer, uncovered for 50 to 60 minutes or until reduced to about 4 cups.

Meanwhile, drain chicken, discarding marinade.

In a grill with a cover, arrange preheated coals around a drip pan. Test for medium heat above the pan. Place chicken, bone side down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is done. Brushing often with barbecue sauce the last 10 minutes of grilling.

To serve, pass around additional barbecue sauce with chicken. Makes 4 servings.

Barbara Bush's Mushroom Quiche

1 unbaked 9-inch pie crust
3 tablespoons unsalted butter
1 1/4 pounds mushrooms, sliced
3 green onions, minced
1 garlic clove, minced
3 shallots, minced
1 3/4 teaspoons oregano
1 3/4 teaspoons basil
1 1/4 teaspoons salt
3/4 teaspoon marjoram
1/4 teaspoon black pepper
1/4 teaspoon thyme
1/2 teaspoon dry mustard
4 eggs
3/4 cup skim or whole milk, or half-and-half

Prebake the pie shell until golden brown and then glaze with an egg white and/or mustard before filling. Then put pie on top of cookie sheet or baking sheet on lower 1/3 part of oven. This will keep crust from getting soggy.

Position rack in lower 1/3 of oven and preheat to 375 degrees F.

Melt butter in large skillet over medium-high heat. Sauté the mushrooms, onions, garlic, and shallots together. Stir in seasonings and cook 2 minutes until liquid is evaporated. Let cool 5 minutes.

In a medium bowl combine eggs with milk or half-and-half and beat well. Stir in mushroom mixture and pour into pie crust. Bake until filling is puffed, set and starting to brown, about 35 to 45 minutes. Yield: 6 servings.

Barbara Bush's Zuni Stew

1 1/2 cups pinto beans (soaked overnight and drained)
1 bay leaf
1 teaspoon dried oregano
1 teaspoon salt
2 tablespoons corn or vegetable oil
2 yellow onions, chopped into 1/4-inch pieces
2 garlic cloves, finely chopped
2 tablespoons red chile powder (or more if you'd like)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 pound fresh tomatoes, peeled, deseeded and chopped
2 dried ancho chile peppers, deveined, seeded and cut into narrow strips
1 pound yellow or zucchini squash, cut into 1-inch pieces
4 ears corn (cut the kernels off)
8 ounces fresh green beans. cut into about 1-inch pieces
4 ounces Monterey Jack or Muenster cheese, grated
1/2 bunch cilantro, roughly chopped - reserve a few whole leaves for garnish

Place beans, bay leaf and oregano in a saucepan; cover with plenty of water and cook over medium heat for 1 1/2 to 2 hours.

Remove from heat when beans are soft, but not mushy. Add salt. Drain beans, but save the broth.

Heat oil in a large skillet; sauté onions over high heat for 1 to 2 minutes. Lower the heat, then add garlic, spices, and stir.

Add a little bean broth so the chile powder doesn't scorch. Cook until onions begin to soften, about 4 minutes.

Add tomatoes and cook for another 5 minutes. Stir in chiles and remaining vegetables, along with the cooked beans and enough of the broth to make a moist, thick stew.

Cook at a high simmer until vegetables are done, about 20 minutes.

Stir in cheese and chopped cilantro, and garnish with whole leaves of cilantro. Serve with cornbread or tortillas.

Recipes by Ellen Burstyn: Eggplant Curry; Tabbouleh

Ellen Burstyn's Eggplant Curry

3 tbsps. olive oil
Pinch of cumin seed
1 tsp. turmeric
1/2 tsp. cayenne
1 large eggplant, chopped with skin
1 large yellow onion, peeled and chopped
1 sweet green (or red) pepper, chopped
1/2 cup chicken stock
2 large ripe fresh tomatoes, peeled and chopped
1 cup yogurt
Sea salt, freshly ground black pepper to taste

Heat olive oil in skillet. Add cumin, turmeric and cayenne. Cook 1 minute (or until spices are well-permeated with oil). Add eggplant, onion and pepper; stir until well-blended. Add chicken stock and tomatoes; cook over low flame about 15 minutes, stirring often. Add yogurt, and salt and pepper to taste. Do not boil mixture or the yogurt will curdle. Serve curry at once, spooned over steaming bowls of hot cooked brown rice. Ellen's favorite curry accompaniments: chopped raisins, carrots, cucumber and celery served as a side dish with garnishes of cashews or sunflower seeds. Serves 6.

Thoughts: Ellen's curry is especially flavorful because she takes the trouble to select the spices that give the curry its flavor, instead of using the commercial blend.

Ellen Burstyn's Tabbouleh

1 cup bulgur (or cracked wheat)
2 cucumbers, peeled and chopped
3 to 4 scallions (while part only), finely chopped (about 1/2 cup scant)
12 radishes, washed and minced, optional
1/2 cup parsley, finely chopped
1/3 cup fresh lemon juice
2 to 3 tablespoons top quality olive oil
Salt to taste (about 1 1/2 teaspoons)
Freshly ground pepper to taste
2 teaspoons crushed fresh mint (or dill seed)
Chilled romaine leaves

Wash bulgur in water; rewash. Cover with water; soak several hours. Chop cucumber, scallions, radishes and parsley; put into large wooden bowl. Cover and chill until serving time. Drain bulgur, squeeze out excess moisture with fingers. Add to vegetables in salad bowl. Toss lightly. In a separate bowl, blend lemon juice, olive oil, salt and pepper. Pour over salad; toss lightly. Pack salad into romaine leaves. Garnish with crushed mint (or dill seed). Serve with an array of vegetarian salads: carrots and raisins, yogurt mixed with cucumber, mint leaves and chopped onion. Makes 4 to 6 servings.

Thoughts: Bulgur is available in health food stores and many supermarkets. Cooked brown rice makes a good substitute.

Recipes by Raymond Burr: Chicken Lolo; Fish Soup; Shrimp Enchiladas

Raymond Burr's Chicken Lolo

1 cup grated fresh coconut
1 cup water
1 lemon, peeled and sliced
1/2 cup chopped onion
2 tbsps. butter (or margarine)
3 whole broiler-fryer chicken breasts, boned, skinned and cut into chunks
1 tsp. salt
1/2 tsp. ground ginger
1 canned green chili pepper, sliced
1 tbsp. flour

In saucepan combine coconut, water, lemon and onion. Bring to boil. Remove from heat and strain. In large skillet, melt butter, add chicken breasts, cook until meat turns white. Add ginger, salt and chili pepper. Pour in strained coconut liquid, cover, simmer 10 minutes. Mix flour with a small amount of cold water to make a paste. Stir into sauce, bring to a boil, simmer 2 minutes.

Thoughts: Lolo, or coconut cream, can be prepared from fresh coconuts. Pierce eyes of coconut with ice pick. Pour out coconut milk, reserve. Bake coconut 20 minutes in preheated 350 degrees F. oven (or until shell cracks). Break open shell, remove coconut meat and grate. Burr's favorite is a popular Fiji school lunch: Dinner in a nutshell! In the Fijian manner, top of coconut is removed, most of coconut flesh removed and grated, mixed with fish or fowl, vegetables, lolo and condiments, popped back into coconut shell, topped with cover, steamed or baked for 1 hour. American cooks who own wood (or electric) saw can half coconut shells, brown chicken separately in butter, combine with other ingredients, fill shells, wrap with aluminum foil and bake in oven until bubbly. For future uses, reserve shells, prepare dish as directed above, heat in shells to serve.

Raymond Burr's Fish Soup

1 lb. red snapper, boned and shredded
1 lb. diced shrimp
1 cup cooked strained tomatoes
1 bay leaf
1 tbsp. salt
1 tbsp. butter
1 cup minced white onion
1 cup diced potatoes
Freshly ground black pepper to taste
6 cups water
2 tbsps. fresh lemon juice

Combine all ingredients in large stock pot. Bring to boil and simmer 40 minutes (or until potatoes are tender). Taste to correct seasonings. Serve piping hot. Serves 4.

Raymond Burr's Shrimp Enchiladas

1 1/4 lbs. Monterey Jack cheese
2 lbs. cooked shrimp, cut up
1 cup chopped celery
1/2 cup chopped onion
1/2 cup Ortega chiles, chopped
1/4 tsp. oregano
1 tbsp. salt
1 cup dry white wine
6 large tortillas (canned)
3 cups white sauce
About 1 tbsp. milk

Mix in bowl cheese, shrimp, celery, onion, Ortega chiles, oregano, salt, white wine; blend well. Brush each tortilla with a little milk. Spoon equal part of cheese-shrimp mixture on each tortilla. Roll and place in lightly greased casserole. Cover with white sauce spooned evenly over all. Bake in preheated 350 degrees F. oven for 30 minutes. Serve piping hot, garnishing with freshly snipped parsley if desired. Serves 6.

Recipes by Carol Burnett: Meatloaf with Red Sauce; Raspberry Riches

Carol Burnett's Meatloaf with Red Sauce

2 1/2 pounds ground round
1/2 cup unseasoned bread crumbs
1 beaten egg
1/2 green pepper, chopped
1/4 cup chopped sweet white onion
2 1/2 tablespoons Worcestershire sauce
1 teaspoon oregano
1/2 teaspoon basil
1/8 teaspoon garlic salt
1/2 teaspoon seasoned salt
Salt and freshly ground pepper to taste
1 cup milk
One 8 ounce can tomato sauce (or 3/4 cup chili sauce diluted with a little water)

Put all ingredients except milk and tomato sauce (or chili sauce) in large mixing bowl. Squeeze meat mixture thoroughly with the hands to blend well. Add milk a little bit at a time, mixing well after each addition.

Line shallow baking pan with aluminum foil. Form meat into loaf in baking pan. Drizzle tomato sauce (or apply chili sauce as a glaze) over outer surface of the meatloaf.

Bake uncovered in preheated 300 degree oven about 1 1/2 hours. Keep basting tomato sauce over loaf to keep it moist. (If chili sauce is used, basting is unnecessary).

Serve with whipped potatoes, broccoli spears steamed with lemon-butter, and tossed green salad. Serves 6-8.

Thoughts: For encores, slice meatloaf into 1/4-inch thick pieces and place on whole wheat (or rye) bread slices spread with prepared mustard. Spread outside slices thinly with soft butter (or oleomargarine) and toast on sandwich grill (or place in ungreased heavy cast-iron skillet and grill over direct heat, turning to brown on both sides). Serve with cherry tomatoes, mustard pickles and carrot sticks for luncheon or supper menus.

Carol Burnett's Raspberry Riches

Batter:
1 cup flour, sifted
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/3 cup buttermilk
1/2 teaspoon vanilla extract
1/3 cup unsalted butter
1 1/4 cups fresh red raspberries

Sugar Crumb Topping:
1/2 cup brown sugar, packed
1 tablespoon unsalted butter, cut into small pieces
1 1/2 teaspoons semisweet chocolate, grated
2 tablespoons flour

Batter:
Melt and cool unsalted butter. Heat oven to 375 degrees F. Butter an 8- or 9-inch round or square baking pan.

Sift together flour, sugar, baking powder, baking soda and salt into a mixing bowl.

In another bowl, beat together egg, buttermilk and vanilla extract until smooth. Stir in butter. Add dry ingredients. Beat with a wooden spoon until nearly smooth. Spread batter evenly in prepared pan. Sprinkle with raspberries. Top with Sugar Crumb Topping. Bake in preheated oven until nicely browned, about 40 to 45 minutes. Let cool on rack until warm. Serve warm.

Sugar Crumb Topping:
With metal blade in place, add all ingredients to food processor. Process to a fine consistency.

Paul Burke's New Orleans Ham Hocks and Beans

Paul Burke's New Orleans Ham Hocks and Beans

1 pound dried red beans
2 smoked ham hocks (or equal quantity salt pork)
1 large onion, chopped
3 whole cloves
1 small bay leaf
2 tablespoons olive oil
1 small peeled carrot
1 stalk of celery
Salt and pepper to taste
Steamed rice

Wash beans and soak overnight in cold water. Drain, place beans in large pot with enough cold water to cover. Let water come to a slow boil. Cover and simmer beans until tender (about 2 hours).

Add smoked ham hocks (or salt pork). Brown onion, cloves and bay leaf in olive oil. Remove cloves and bay leaf. Add to beans with carrot and celery. Cover and simmer until enriched (about 1 hour longer). Add more water as necessary. Add seasonings to taste. Serve spooned over steamed rice as main course. Serves 6.

Recipes by Julie Budd: Chicken Soup; Kugel

Julie Budd's Chicken Soup

4 lb. stewing chicken (dressed), cut in quarters
1 small soup bone
1 pkg. soup greens
1 parsnip, peeled, left whole
3 carrots, peeled, left whole
3 stalks celery with leaves
3 sprigs parsley
3 qts. water
Salt and pepper to taste

Put all the ingredients in 4-qt. stock pot. Cover and simmer slowly 2 1/2 hours. Remove scum during cooking with slotted spoon. Cool, remove chicken, refrigerate. Remove congealed fat that forms on top of soup. Reheat and correct seasonings to taste. Serve with noodles or rice (cooked separately). Serves 8-10.

Thoughts: Adjust seasonings if using a chicken purchased from a kosher butcher.

Julie Budd's Kugel

6 large potatoes, peeled and grated
1 medium-size onion, grated
2 eggs
About 1/2 cup matzo meal
1/4 cup rendered chicken fat
Salt and pepper to taste

Combine ingredients, mix well. Place in well-greased ovenproof pudding pan. Bake in preheated 350 degrees F. oven about 45 minutes (or until dark brown on top). Serve with meat, fish or fowl, or as dairy dish with applesauce. Serves 4-6.

Recipes by Anita Bryant: Orange Juice Cake; Pound Cake; Snapper Bonne Femme

Anita Bryant's Orange Juice Cake

For the cake:
1 box yellow cake mix
1 small box instant vanilla pudding mix
4 eggs
1/2 cup vegetable oil
1 cup orange juice
1 cup chopped pecans

For the glaze:

1 cup sugar
1 stick butter
1/4 cup orange juice

Preheat oven to 350 degrees. Grease and flour Bundt pan. Sprinkle pecans in bottom.

Mix all cake ingredients together and stir until smooth. Pour in Bundt pan and bake 33-43 minutes (or until your knife comes out clean).

Put glaze ingredients in a saucepan and cook over medium/high heat for 4 or 5 minutes, stirring constantly.

Poke a few (4 or 5) holes with a knife in the bottom of the cake (while it is still in the pan) and pour the glaze over it.

Let cake cool for 10 minutes after this before turning out onto a plate.

Slice and eat, warm or cold.

Anita Bryant's Pound Cake

2 2/3 cups sugar
8 medium eggs, room temperature (or 7 large eggs)
1 pound unsalted butter, at room temperature
1/4 teaspoon salt
3 1/2 cups all-purpose flour
2/3 cup light cream or half-and-half
1/2 teaspoon mace
1 teaspoon vanilla extract

Preheat the oven to 300 degrees F. Butter and flour two 9-x-5-inch loaf pans.

Measure out 6 level tablespoons sugar into a cup or bowl.

Beat the egg whites until they begin to form peaks; then gradually beat in the 6 tablespoons sugar. Place this sort-of meringue in the refrigerator until you need it.

In a large bowl, cream the butter well. Gradually beat in the rest of the sugar and the salt; then beat in the egg yolks, two at a time. Add the flour and the cream alternately to the butter mixture, beginning and ending with the dry ingredients. Add the mace. Whip until the batter is as light as possible, about 10 minutes at medium speed. Then fold in the egg-white mixture and the vanilla extract. You'll feel as if you're trying to fold egg whites into cement, but persevere. Pour the batter into the prepared loaf pans.

Bake for 50 to 60 minutes, or just until a cake tester stuck in the middle of the cake comes out clean. Cool on a rack for 15 minutes; then invert onto the rack and re-invert onto another rack so the cake will cool right side up.

Anita Bryant's Snapper Bonne Femme

2 pounds red snapper (or sea or striped bass) filets
1 teaspoon salt
1/16 teaspoon freshly ground pepper
3 tablespoons butter
1 small clove garlic, whole
1 1/2 tablespoons minced shallot
12 cleaned mushroom caps, thinly sliced
1/2 cup dry while wine (or 1/4 cup each white wine and bottled clam juice) 1 tablespoon minced parsley
2 scant teaspoons flour
1/2 cup light cream

Wipe filets with damp cloth, season both sides with salt and pepper, set aside. Melt 1 tablespoon butter in large skillet, add garlic, shallot, half the mushrooms and parsley. Top with fish, cover with remaining mushrooms. Pour in wine.

Cut circle of waxed paper (or buttered brown paper) to fit the skillet; tear small hole in center of paper. Place paper circle over fish.

Cover skillet. Bring to boil, reduce to low flame cooking fish 5 to 10 minutes (or until fish is easily flaked with a fork, but still moist).

Remove cover, paper and garlic. Remove fish to heated platter.

Meanwhile, prepare sauce while fish cooks. Melt 2 tablespoons butter in another skillet; gradually blend in flour. Cook, stirring over low heat until butter foams but is not discolored. Remove from heat. Gradually add cream. Return to fire, cook slowly over low heat, stirring until sauce has reduced one third (or is the consistency of medium white sauce). Spoon over fish. Glaze by running under broiler before serving. Garnish with minced parsley and lemon wedges. Serves 4.