Mrs John F Kennedys Entrecote With Watercress Garnish Food

JFK'S SEAFOOD CASSEROLE

Steps:

• Grease a casserole dish.
• Mix all ingredients except the potato chips together.
• Pour into greased dish.
• Cover with crushed potato chips
• Sprinkle with paprika.
• Bake in 400°F oven 20 minutes till hot and bubbly.

BEEF BOURGUIGNON: WHITE HOUSE

Steps:

• Melt 6 tablespoons butter in a deep casserole. Add beef cubes, cover and braise in a hot oven (400°F) for 20 minutes. Meanwhile, sauté mushroom caps and shallots in remaining 2 tablespoons butter. Stir in flour. Add Burgundy and mix well. Pour over beef, cover and return to oven for 30 minutes. Author's note: There is nothing wrong with adding finely chopped garlic and a bit of rosemary.

AVOCADO FRUIT SALAD

Steps:

• Peel the avocados and cut them in half lengthwise. Slice the halves lengthwise into narrow wedges, then put the wedges back together to form avocado cups. Fill a salad bowl with mixed greens and arrange the avocado cups in a ring around the edge of the bowl. Fill each cup with one kind of cut fruit and arrange the remaining cut fruit in the center of the bowl. Garnish the salad with whole cherries. When the salad is tossed, the avocado cups will fall apart. Serve with hot spice, classic French, or sour cream dressing. __FRUIT DIP SALAD DRESSING: Here's a great but simple sauce for dipping the fruit. Blend well and chill before serving. Serve in individual ramekins:

OLIVE SALMON LOAF: WHITE HOUSE

Steps:

• Combine all ingredients. Mix well. Pour into greased loaf pan or fancy mold. Bake in moderate oven (375°F) for 40 minutes.

VEAL CHASSEUR

Steps:

• Trim fat from veal and cut the meat into 1-inch pieces. Sauté veal in butter for 10 minutes or until golden brown. Remove from skillet and keep hot. Sauté shallots and mushrooms in butter remaining in skillet for 5 minutes. Add wine and simmer for 15 minutes or until the liquid is reduced by one half. Stir in brown sauce, parsley, salt, and pepper. Add meat and simmer for 5 minutes.

BOULA - BOULA (AMERICAN SOUP)

Steps:

• Cook the green peas in boiling, salted water and strain through a fine sieve or an electric blender to get a puree. Reheat. Add 1 tablespoon sweet butter, salt, and white pepper to taste. Blend with the green turtle soup and 1 cup sherry. Heat to just under the boiling point. Put the soup into serving cups. Cover each cup with a spoonful of unsweetened whipped cream and put the cups under the broiler to brown the topping. Serve immediately.

MRS. JOHN F. KENNEDY'S BAKED SEAFOOD CASSEROLE

Steps:

• Heat oven to 400°F. Combine crab meat, shrimp, mayonnaise, green pepper, onion, celery, salt, and Worcestershire. Pour into a buttered 2-1/2 quart casserole. Top with crushed potato chips. Sprinkle with paprika. Bake 20 to 25 minutes, until mixture is thoroughly heated.

MRS. JOHN F. KENNEDY'S SALMON MOUSSE WITH CUCUMBERS

Steps:

• Drain salmon and measure liquid. Add water to make 1-1/2 cups. Sprinkle gelatin over 1/2 cup of the liquid. Stir over low heat until gelatin is dissolved. Remove from heat, stir in rest of liquid and onion juice. Chill to consistency of unbeaten egg white. Flake fish and combine with celery and green pepper. Fold into chilled gelatin with whipped cream. Turn into a 1-quart mold. Chill until firm. Unmold onto a serving plate. Garnish with cucumber. Serve with mayonnaise tinted pale green with food coloring.

MRS. JOHN F. KENNEDY'S ENTRECOTE WITH WATERCRESS GARNISH

Steps:

• Cut a few bits of fat from meat and place in a heavy skillet over moderate heat until the fat melts. Add steaks; cook about 1-1/2 minutes on each side for a rare steak, about 2 minutes on each side for medium well done. Remove steaks to a heated platter. Season with salt and pepper. Add butter, parsley, and lemon juice to skillet and heat. Pour mixture over steaks. Garnish with watercress.