Hail to the Chef

When we were kids, my mother used to make macaroni and cheese. She had a simple recipe that was about as good as macaroni and cheese gets. I’ve been trying to re-create that dish for years and missing the mark.

I’d about given up on finding her recipe when curiosity caused me to pick up a 1987 edition of “The Congressional Club Cook Book” (compiled and published by the Congressional Club, Washington). What do those people in Washington like to eat? It’s an odd assortment of recipes with lots of butter, salt, cheese, cream and lard. There are great pies, barbecued bear, casseroles (including Alaskan Emergency--no bear; it’s meatless), and the salad section is full of gelatin and Cool Whip creations.

Then, on page 482, there it was. President Reagan’s Favorite Macaroni and Cheese. The ingredients sounded right. I remembered my mother used to add dry mustard. I tried it. It’s as close to my mother’s recipe as I’m going to get.

I decided to forgo the Jell-O-and-Pretzel Salad by former Gov. John Ashcroft (R-Mo.) for my mom’s simple green salad with vinaigrette.

But I did include President Clinton’s Pound Cake (from a recipe contributed to the book when he was Governor Clinton), just to remain bipartisan. I topped it with cranberry sauce and a dollop of whipped cream, but you can follow your leaders and use Cool Whip.

MENU

President Reagan’s Favorite Macaroni and Cheese

Winnie’s Simple Green Salad and Vinaigrette

President Clinton’s Pound Cake With Cranberry Sauce and Whipping Cream

STAPLES

Butter

Eggs

Salt

Milk

Sugar

Flour

Vanilla extract

Dry mustard

1 head garlic

Olive oil

Wine vinegar

Light brown sugar

SHOPPING LIST

1 pound sharp Cheddar cheese

1/2 pound macaroni

1 quart buttermilk

1 pound fresh cranberries

1 head butter lettuce

1 head curly endive

3 oranges

1 bunch green onions

1 red bell pepper

1 pint whipping cream, or 1 (8-ounce) container dessert topping

GAME PLAN

Day Before: Wash lettuce, vegetables and cranberries. Bake Pound Cake and make the cranberry sauce.

3 Hours Before: Prepare the Macaroni and Cheese for baking, cover and refrigerate until ready to bake.

1 Hour Before: Bake Macaroni and Cheese.

30 Minutes Before: Whip the cream and refrigerate.

Last Minute: Make vinaigrette and toss the salad.

PRESIDENT REAGAN’S FAVORITE MACARONI AND CHEESE

1/2 pound macaroni

1 teaspoon butter

1 egg, beaten

3 cups grated sharp cheese, like Cheddar

1 teaspoon dry mustard

1 teaspoon salt

1 cup milk

Boil macaroni in hot water until tender and drain thoroughly.

Stir in butter and egg. Add cheese, reserving enough to sprinkle on top. Put into buttered casserole. Mix dry mustard and salt with 1 tablespoon hot water and add to milk. Pour over macaroni. Sprinkle with reserved cheese. Bake at 350 about 45 minutes or until custard is set and top is crusty.

Makes 3 cups.

Each 1-tablespoon serving contains about:

23 calories; 1 mg sodium; 0 mg cholesterol; 0 grams fat; 6 grams carbohydrates; 0 grams protein; 0.09 grams fiber.

WINNIE’S SIMPLE GREEN SALAD AND VINAIGRETTE

1 head butter lettuce

1/2 head curly endive

1 red bell pepper

1 large or 2 medium carrots

3 to 4 green onions

1/4 cup red or white wine vinegar

1/4 teaspoon salt

1/8 teaspoon white pepper

3/4 cup olive oil

Rinse butter lettuce and curly endive well, then dry them. Tear greens into large bowl.

Cut bell pepper, carrots and green onions into thin slices. Add to greens in salad bowl.

Make dressing by mixing vinegar, salt and pepper in small bowl. Mixing with wire whisk, slowly add olive oil. Whisk until ingredients are slightly thickened and well blended.

Add enough dressing to moisten greens and toss until mixed. Reserve remaining dressing for another use.

Makes 6 servings.

Each serving contains about:

260 calories; 114 mg sodium; 0 mg cholesterol; 27 grams fat; 5 grams carbohydrates; 1 grams protein; 0.71 grams fiber.

PRESIDENT CLINTON’S POUND CAKE

1 pound butter

3 cups sugar

6 eggs

3 1/2 cups flour

1 cup buttermilk

1 teaspoon vanilla extract

Cranberry Sauce, optional

Whipped cream or non-dairy whipped topping

Cream butter and sugar by beating until smooth in bowl.

Add eggs, 1 at time, beating well after each addition.

Add flour, 1/3 at time, alternating with 1/3 of buttermilk. Add vanilla extract.

Pour batter into greased and floured tube pan and bake at 350 degrees for 1 hour and 25 minutes. May be made ahead and frozen.

At serving time, cut cake into slices and top with Cranberry Sauce. Add dollop whipped cream

Makes 12 servings.

Each serving, without Cranberry Sauce and whipped cream, contains about:

630 calories; 58 mg sodium; 189 mg cholesterol; 34 grams fat; 77 grams carbohydrates; 8 grams protein; 0.10 grams fiber;

CRANBERRY SAUCE

Juice of 3 oranges

1/4 cup water

1 1/2 cups light brown sugar

1 (12-ounce) bag fresh cranberries, washed and stemmed.

Place orange juice, water and brown sugar in large, heavy saucepan and bring to boil over moderate heat, stirring constantly. Let mixture boil 5 minutes, uncovered, without stirring.

Add cranberries and cover. Let simmer until skins pop open, about 7 minutes. Serve warm or chilled.

Makes 3 cups.

Each 1-tablespoon serving contains about:

23 calories; 1 mg sodium; 0 mg cholesterol; 0 grams fat; 6 grams carbohydrates; 0 grams protein; 0.09 grams fiber.

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Oval casserole and servers from Bristol Kitchens, South Pasadena.