Today’s episode continues the discussion on presidential food favorites. We cover the rest of the presidents in this fantastic second part to last week’s episode. I have more recipes in this episode. If you cook any of these presidential food favorites, let me know how it goes in the comments below!

One of my favorite stories in the episode was FDR giving hot dogs to the king and queen of England. It was a shocking story that just showed how comfortable he was in different social situations.

Recipes for Presidential Food Favorites

Woodrow Wilson’s wife loved to cook and had some good recipes for appetizers. You can bust these out at your next family gathering.

Mrs. Wilson’s Clam Dip

Ingredients:

* 1 small can clams * 1 package cream cheese

Drain off juice, mince clams, add onion (grated), salt and pepper. Blend.

Mrs. Wilson’s ‘Angels on Horseback’

Ingredients:

* Small raw oysters* Bacon* Tartar sauce* Bread slices in oval shape

Wrap oysters in three-inch strips of bacon. Fasten with toothpicks. Broil in oven until bacon is crisp. Remove toothpicks and serve on toasted bread ovals spread with tartar sauce.

Mrs. Wilson’s ‘Hot Peppered Nuts’

Into an iron skillet over a low flame put a pound of shelled paper-shell pecans, halved. Add two or three lumps of butter the size of walnuts. Stir frequently and when almost toasted add salt and cayenne pepper generously. Place in a warm oven to keep hot until served.”

Mrs. Harding’s Chicken Pot Pie

Stewing chicken (fowl), Bay leaf, Potatoes, Onions, Butter, Salt, pepper, Biscuit dough or pie crust, Egg.

Simnmer a large fowl with bay leaf in water to cover until thorougly tender. Remove meat from bones, separate into fairly large pieces. Retain chicken stock. Boil 8 to 10 small peeled potatoes and 6 or 8 small white onions in the stock until tender. Grease a deep baking dish with butter; combine chicken, potatoes, and onions. Pour in thickened stock–enough barely to cover the other ingredients–season with salt and pepper to taste, and top with biscuit dough or pie crust. Paint top with slightly beaten egg, bake in medium (350 degree F.) oven until top is nicely browned. Serve with remainder of stock., slightly thickened, in gravy boat. Resist the temptation to add cream or milk to the sauce. Country folks never do. Serves 4 to 6.

Mrs. Roosevelt’s Scrambled Eggs in Chafing Dish

Ingredients

* 1 tablespoon butter* 6 eggs* 3 tablespoons cream* 1/2 teaspoon salt

Melt butter in pan, stir in lightly eggs and cream beaten together. Don’t overcook. Two eggs to each portion.

President Eisenhower’s Old-Fashioned Beef Stew

* 2 pounds beef round, cubed* 2 (12-ounce) cans connsomme* Water* 3 tablespoons shortening* 3 scant tablespoons flour* 1 pound small red potatoes, peeled* 2 cups 1-inch carrot pieces* 12 small onions* 1 cup chopped peeled tomatoes or 1 (8-ounce) can stewed tomatoes, drained and chopped* Salt* 1/2 teaspoon freshly ground black pepper* MSG (optional) 1/4 teaspoon * 1/2 teaspoon thyme* 2 bay leaves, crumbled* A clove garlic, halved lengthwise* 1/2 teaspoon black peppercorns, bruised* 1/2 teaspoon white peppercorns, bruised* 2 sprigs parsley or 1/2 teaspoon dried

Wash beef cubes. While still wet, place in large heavy pot over medium heat.