Recipes by Jacqueline Kennedy Onassis: Baked Beans; Beef Stroganoff; Beef Stroganoff (Slow Cooker); Casserole Marie-Blanche; International Coffee Cake; Potatoes Suzette

Jacqueline Kennedy Onassis' Baked Beans

4 cups dry navy beans
1 small onion, chopped
1/4 pound salt pork, diced
3/4 cup brown sugar (or molasses)
1/2 cup catsup
1 teaspoon dry mustard
2 tablespoons salt
1 tablespoon Worcestershire sauce
1 cup boiling water
1/4 pound salt pork, cut into strips

Cover beans with water in a saucepan. Bring slowly to a boil or soak overnight.

Drain beans. Cover with fresh water and simmer slowly. When skins of beans start to burst, the beans are sufficiently cooked. Drain and add onion, salt pork, brown sugar (or molasses), catsup, mustard, salt, Worcestershire sauce, and boiling water.

Place in greased casserole and top with salt pork strips. Bake covered in a 200 degrees F. oven for 6 to 8 hours. Uncover for last hour of cooking. Add additional water or stock, if beans become dry.

Jacqueline Kennedy Onassis' Beef Stroganoff

2 pounds boneless beef sirloin
Salt and ground black pepper to taste
3 tablespoons all-purpose flour
5 tablespoons butter, divided
2 cups beef broth
1/2 cup sour cream
3 tablespoons tomato juice or paste
1/4 cup onions, sliced
8 ounces fresh mushrooms, sliced
Cooked egg noodles

Cut beef into strips. Season beef generously with salt and pepper. Cover and let stand 2 hours in cool place.

In large skillet, whisk flour and 3 tablespoons butter over low heat until mixture bubbles and forms a smooth paste. Slowly add beef broth, stirring constantly until mixture thickens. Let boil 2 minutes.

Reduce heat and add sour cream alternately with tomato juice, still whisking. Simmer slightly 1 minute; do not let boil.

In separate skillet, quickly brown beef in 1 tablespoon butter over medium heat. Remove beef from pan. Add onions and mushrooms to skillet with remaining tablespoon butter and cook over medium heat until tender. Put beef back in skillet with onions and mushrooms; stir well. Add contents of meat skillet to sauce; season with salt and pepper. Simmer very gently or cook over hot water in double boiler 20 minutes. Makes 6 servings. Serve over cooked noodles.

Jacqueline Kennedy Onassis' Beef Stroganoff (Slow Cooker)

2 pounds beef top sirloin (trimmed of fat and cut into 2-inch strips)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup white onion, grated
1 1/2 cups sliced mushrooms
2 cups beef broth
1 tablespoons tomato paste
1 teaspoon onion powder
16 ounces dry egg noodles (cooked, drained for serving)
1/2 cup sour cream

Spray the inside of the slow cooker with cooking spray. Season the beef strips with the salt and pepper and place in the slow cooker.

Lightly saute the onions.

Add the onions, mushrooms, broth, tomato paste, and onion powder. Cover and cook on low for 10 hours, until the beef is tender.

Shortly before serving time, cook the noodles according to the package directions. While they are cooking, mix the sour cream into the meat mixture in the slow cooker. Taste and adjust seasoning with salt and pepper, as needed. Serve the hot stroganoff over the noodles.

Jacqueline Kennedy Onassis' Casserole Marie-Blanche

1 1/2 pounds angel hair pasta, broken into two-inch pieces, cooked and drained
1 cup small-curd cottage cheese
1 cup sour cream
1/2 teaspoon salt
1/8 teaspoon white pepper
1/3 cup chopped fresh chives
1 tablespoon butter (cut into small pieces)
Paprika (a sprinkle on top for color)

Preheat oven at 350 degrees F. and place oven rack in middle position.

In a large bowl combine the cooked, drained noodles, cottage cheese, sour cream, salt, pepper, and chives. Mix well and pour into a buttered 2 qt. casserole dish. Dot the top with the butter cut into small pieces. Bake 30 minutes. The noodles will just begin to brown.

This dish refrigerates well so you can make it one day and cook the next, just be sure to cover tightly with plastic wrap.

Jacqueline Kennedy Onassis' International Coffee Cake

1/2 cup butter
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup sour cream

1/3 cup granulated sugar
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
2.2 ounces chopped pecans (1/2 cup chopped)
2 tablespoons butter

Cream butter and sugar. Add eggs, one at a time, beating well.

Sift together flour, baking powder, baking soda and salt; add to first mixture, alternating with sour cream. Begin and end with flour mixture. Stir in vanilla extract.

In small dish, mix sugars, cinnamon, pecans, and 2 tablespoons butter. Pour 1/2 of batter in greased 10-inch tube pan. Top with 1/2 sugar mixture. Pour in rest of batter and top with rest of sugar mixture.

Bake at 325 degrees F. for 45 minutes.

Jacqueline Kennedy Onassis' Potatoes Suzette

3 large baking potatoes
2 tablespoons butter
3 tablespoons heavy cream
1 egg yolk, well beaten
1/8 teaspoon anchovy paste
2 tablespoons finely chopped chives
salt and pepper to taste

Topping:
6 teaspoons butter
1 tablespoon grated Parmesan cheese
1 teaspoon paprika

Heat oven to 400 degrees F. Bake potatoes until fork-tender, about 1 hour. Allow to cool 10 mins. Cut in halves lengthwise, scoop out pulp without breaking shells.

Mash pulp thoroughly. Add butter, heavy cream, egg yolk, anchovy paste, and chives. Beat vigorously until light and fluffy. Season to taste with salt and pepper.

Spoon mixture into shells. Sprinkle tops with cheese that you have mixed with paprika. Dot with butter. Bake 15 minutes, or until tops are golden brown.