Guest chef, Lisa Lewey-Shields is sharing a few presidential inspired recipes in the CI Kitchen.
1 (4 ounce) package instant pistachio pudding mix
1 (20 ounce) can crushed pineapple with juice, undrained
1 cup miniature marshmallow
1⁄2 cup chopped nuts
1 3⁄4 cups non-dairy whipped topping, thawed
Stir pudding mix, pineapple with juice, marshmallows and nuts in a large bowl until well blended.
Gently stir in whipped topping.
Refrigerate one hour or until ready to serve.
Ronald Reagan’s Monkey Bread
1/2 cup raisins
1 1/2 tablespoons dark rum or apple juice
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
1/4 cup butter, softened
1/2 cup mashed ripe banana
3 tablespoons low-fat buttermilk
1 teaspoon vanilla extract
2 large egg whites
1/3 cup chopped walnuts
1 tablespoon powdered sugar
Preheat oven to 350°.
Combine the raisins and rum in a microwave-safe bowl. Microwave at high for 1 minute, and set aside. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 3 ingredients (flour through salt) in a bowl, stirring well with a whisk. Set aside.
Combine brown sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add banana and next 3 ingredients (banana through egg whites), beating well. Add the flour mixture, beating just until combined. Stir in raisin mixture and walnuts.
Spread the batter into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until golden. Cool the bars completely on a wire rack. Sprinkle with powdered sugar.
“Pat Nixon’s meatloaf”
2 tablespoons butter
1 cup finely chopped onions
2 garlic cloves, minced
3 slices white bead
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-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 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.”
Barack Obama’s Chili
1 pound ground round
2 teaspoons salt-free chili powder blend (such as The Spice Hunter)
1 (14-ounce) package frozen seasoned corn and black beans (such as Pictsweet)
1 (14-ounce) can fat-free, less-sodium beef broth
1 (15-ounce) can seasoned tomato sauce for chili (such as Hunt’s Family Favorites)
Reduced-fat sour cream (optional)
Sliced green onions (optional)
1. Combine beef and chili powder blend in a large Dutch oven. Cook 6 minutes over medium-high heat or until beef is browned, stirring to crumble. Drain and return to pan.
2. Stir in frozen corn mixture, broth, and tomato sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes, stirring occasionally.
3. Ladle chili into bowls. Top each serving with sour cream and onions, if desired.