Mrs John F Kennedys New England Fish Chowder Food

JFK'S FISH CHOWDER

Jfk's Fish Chowder image

President Kennedy has a weak digestive tract and preferred blander, simpler, nourishing foods like this.

Provided by carrie sheridan

Categories Chowders

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs haddock
2 cups water
2 ounces diced salt pork (or bacon)
2 onions, sliced
4 large potatoes, peeled and diced
1 cup celery, chopped
1 bay leaf, crumbled
1 teaspoon salt
fresh ground pepper
boiling water, as needed
3 cups milk
1 (13 ounce) can evaporated milk
2 tablespoons butter

Steps:

Simmer haddock in a fish-poaching pan for 15 minutes. Drain. Reserve fish, broth and bones.
In a 10-inch skillet, saute diced pork until crisp. Remove pork with a slotted spoon and reserve.
Saute onion in the pork fat until golden brown.
Add fish (flaked), bones, potatoes, celery, bay leaf, salt and pepper.
Pour in fish broth plus enough boiling water to make 3 cups of liquid and simmer for 30 minutes.
Add milk and evaporated milk and simmer for 5 minutes. Correct seasonings and remove bay leaf and ALL the bones.
Add butter. Serve in a heated soup tureen and sprinkle top with salt pork.

Nutrition Facts : Calories 911.9, Fat 32.5, SaturatedFat 16.6, Cholesterol 229.4, Sodium 1661.3, Carbohydrate 88.1, Fiber 9.5, Sugar 5.7, Protein 66.6

JFK'S NEW ENGLAND FISH CHOWDER

JFK's New England Fish Chowder image

Wondering what the former president liked to eat? Fortunately, the Kennedy Library provides an answer. In March 1961, a handicapped girl named Lynn Jennings wrote to Kennedy asking what he liked to eat. "Please reply to her," Kennedy's secretary advised in a handwritten memo. "She will be extremely happy. Do not mention anything in the letter about her handicap please!" Kennedy passed along the recipe for New England Fish Chowder, one of his favorite dishes.

Provided by Mike Pellerin

Categories < 60 Mins

Time 50m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs haddock
2 ounces diced salt pork
2 onions, sliced
4 large potatoes, diced
1 cup chopped celery
1 bay leaf, crumbled
1 quart milk
2 tablespoons butter
1 teaspoon salt
1/8 teaspoon fresh ground black pepper

Steps:

Simmer haddock in two cups water for 15 minutes, drain. Reserve broth.
Remove bones from fish.
Saute diced pork until crisp, remove and set aside.
Saute onions in pork fat till golden brown.
Add fish, potatoes, celery, bay leaf, salt and pepper.
Pour in fish stock, plus enough boiling water to make 3 cups of liquid.
Simmer for 30 minutes.
Add milk and butter and simmer for 5 minutes.
Serve chowder sprinkled with pork dice.

Nutrition Facts : Calories 551.8, Fat 18.5, SaturatedFat 9.2, Cholesterol 140.8, Sodium 1060, Carbohydrate 54.5, Fiber 6.3, Sugar 3.8, Protein 41.6

MRS. JOHN F. KENNEDY'S BAKED SEAFOOD CASSEROLE

Mrs. John F. Kennedy's Baked Seafood Casserole image

Time 30m

Number Of Ingredients 10

Ingredients

1 pound lump crab meat
1 pound shrimp, cooked, shelled and deveined
1 cup mayonnaise
1/2 cup chopped green bell pepper
1/4 cup finely chopped onion
1 1/2 cups finely chopped celery
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
2 cups coarsely crushed potato chips
paprika

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.

Nutrition Facts : Nutritional Facts Serves