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Cook Books

Haller, Henry. The White House Family Cookbook. 1987. (TX/715/H179)

Klapthor, Margaret. First Ladies Cook Book. 1969. (TX/715/K628)


Laura Bush’s Zuni Stew, Rosalynn Carter’s Southern Fried Chicken, Mamie Eisenhower Million Dollar Fudge,
Betty Ford's Ruby-red Grapefruit Chicken, Caroline Harrison's Sausage Rolls, Lady Bird Johnson’s Spiced Tea,
Jacqueline Kennedy's Beef Stroganoff, Pat Nixon’s Meatloaf, Nancy Reagan's Rancho California Rice,
Helen Taft's Turkey or Chicken Croquettes, Bess Truman`s Ozark Pudding, Edith Wilson's Virginia Skillet Cornbread

4 1/2 c. sugar
2 tbsp. butter
Pinch of salt
1 lg. can evaporated milk

Boil together, stirring constantly for 6 minutes. Place the
following in bowl and set in boiling water: 4 oz. square
unsweetened chocolate 1 pt. marshmallow cream 2 c. nuts,
chopped. Pour boiling syrup over the above ingredients and
beat until all chocolate is melted. Pour into buttered
9 x 13 inch pan. Cool and cut.

1 egg
3/4 c sugar
2 tb flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cc chopped peeled apples
1/2 cc chopped nuts
1 tsp vanilla
Whipped cream (with a touch of rum) or vanilla ice cream

Beat the egg and the sugar together until smooth.
Add the flour, baking powder and salt. Blend well. Fold
in the apples, nuts and vanilla. Pour into a greased 10-inch
pie pan and bake for 30 to 35 minutes. Remove from the
oven; the pudding will fall, but it's supposed to. Serve
warm with whipped cream or ice cream.

8 tea bags
2 cups boiling water
1-1/2 cups sugar
2 quarts water
1 3-inch cinnamon stick
1 6-oz can frozen lemon juice concentrate
1 6-oz can frozen orange juice concentrate

Pour boiling water over tea and let cool. Strain and pour into a 4-quart saucepan. Add sugar, water and cinnamon and bring to a boil. Reduce heat and stir in frozen juices. Cover and let simmer for 20 minutes to allow flavors to blend. Add more sugar or water to taste. Makes 16 to 20 cups.

1 c. white corn meal
2 c. boiling water
1 c. milk
1 tsp. salt
3 tsp. baking powder
2 T. butter
4 eggs, well beaten

Pour boiling water over 1 c. white corn meal. Cool. Beat in
the milk, salt, baking powder, butter and eggs. Pour into
2-quart skillet. Bake in 400-degree oven for 25 to 30 minutes.

2 c. sifted flour
2-1/2 tsp. baking powder
1 tsp. salt
1/4 c. shortening
3/4 c. milk

Sausage, cut into pieces. Make a biscuit dough by combining all the ingredients, except the sausage. Roll the dough out thin; cut into shape with a biscuit cutter.In the center of each, place a roll of sausage the size of a good-sized hickory nut; roll it up in the dough. Preheat the oven to 450-degrees, and bake sausage rolls for 10 to 15 minutes.

1 c onion, chopped
4 tb butter
4 c rice, cooked
2 c sour cream
1 c cottage cheese
Bay leaf, crumbled
Salt & Pepper, to taste
16 oz whole green chilis (canned)
2 c grated cheddar cheese

Saute onions in butter until limp. Add rice, sourcream,
cottage cheese, bay leaf, salt & pepper. Mix well. In greased
cassarole dish, put a layer of rice mixture, a layer of chilies
(seeded and cut into strips), and 1/2 c cheddar. Repeat
(save 1/3 c cheddar) ending with a layer of rice. Bake for
25 min in 375-degree oven. Top with remaining cheese, and
bake 10 more minutes

2 1/2 c Leftover turkey/chicken, finely chopped
1 Medium onion, chopped
Salt, pepper, nutmeg to -taste
2 tb Butter
3 tb Flour
1 1/2 c Heavy cream
2 Eggs, beaten
Bread crumbs

Combine the chopped turkey or chicken with the onion
and seasonings. Melt the butter, stir in the flour, and add
this to the cream over a low flame before combining the
two mixtures. Chill, forming little croquet shapes, roll in
egg and then bread crumbs, and fry.

2 ruby-red grapefruit
1/2 c whole cranberry sauce
1 tb honey
1/4 tsp cloves
1/4 tsp salt
1 fryer, disjointed
3 tb butter

Peel and section grapefruit, squeezing all juice from
membranes into saucepan. Add cranberry sauce, honey,
cloves and salt, mixing well; then bring to a boil. Stir in
grapefruit sections. Brown chicken in butter in frypan;
then place in shallow baking dish. Baste with grapefruit
sauce. Bake at 350-degrees for about 45 minutes, basting

2 pounds boneless beef sirloin
Salt and ground black pepper to taste
3 tb all-purpose flour
4 tb butter, divided
2 c beef broth
1/2 c sour cream
3 tb tomato juice or paste
1/4 cup grated onion
Fresh sliced mushrooms

Ask butcher to 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 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 and onion in remaining 1 tb butter over medium heat. Add contents of meat pan to sauce; season with salt and pepper. Simmer very gently or cook over hot water in double boiler 20 minutes.

2 quarts vegetable shortening
3 whole frying chicken (2-1/2 lbs ea)
2 c flour
2 tb white cornmeal
2 tb salt
2 tps fresh ground white pepper

In a large, well-seasoned cast-iron skillet, heat shortening
to 375. Wash chickens and dry well. Cut each into 8
serving pieces. In a large mixing bowl, combine flour
with cornmeal, salt, and pepper; dredge chicken and set
on paper towels. Fry chicken in hot oil, turning to brown
evenly on all sides. (This will take from 10-12 minutes;
white meat will cook faster than dark meat.) As each pieces
becomes golden brown and tender, transfer to paper towels
to drain. Keep chicken hot until serving in a preheated
350 oven; set well drained pieces on an ovenproof
serving platter on middle shelf of oven with the door
slight ajar. For cold fried chicken allow to cool, then
wrap tightly and refrigerate overnight. Serves 6.

1 tb salt
Ground black pepper, to taste
1 tb chopped fresh parsley
1/2 tsp dried thyme
1/2 tsp dried marjoram
2 tb tomato puree
2 tb bread crumbs2 tb butter
1 c finely chopped onions
2 garlic cloves, minced
slices white bead
1 c milk
2 lbs lean ground beef
2 eggs, lightly beaten

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 lowershelf of oven for 1 hour, or until meat is cooked through.

1-1/2 c pinto beans (soaked overnight; drained)
1 bay leaf
1 tsp dried oregano
1 tsp salt
2 tb corn or vegetable oil
2 yellow onions, chopped into 1/4-inch pieces
2 garlic cloves, finely chopped
2 tb red chile powder
1 tsp ground cumin
1/2 tsp ground coriander
1 lb fresh tomatoes, peeled, deseeded and chopped
2 dried ancho chile peppers cut into narrow strips
1 lb 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 oz Monterey jack cheese, grated
1/2 bunch cilantro, chopped rough

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 hrs. 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. Serve with cornbread or tortillas.

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