Mrs Lyndon Johnsons Lima Bean Mushroom Casserole Food

GREEN BEAN MUSHROOM CASSEROLE

Steps:

• Make the casserole: Melt the butter in a large Dutch oven over medium heat. Add the diced onion; cook, stirring, until softened, 7 to 10 minutes. Add the mushrooms; sauté until softened and most of the liquid has evaporated, 10 minutes. Sprinkle in the flour; cook, stirring, 1 minute. Add the broth and half-and-half. Bring to a boil, then reduce the heat to medium low and simmer until thickened, about 5 minutes.
• Bring a pot of salted water to a boil. Add the green beans and cook until crisp-tender, 7 to 10 minutes. Drain; shake o any excess water and add to the mushroom sauce. Cook, stirring occasionally, until the beans are very tender, 10 to 12 minutes. Season with salt and pepper.
• Make the topping: Soak the sliced onion in the buttermilk, 5 minutes. Combine the flour and 1 teaspoon salt in a medium bowl. Heat 2 to 3 inches vegetable oil in a large pot until a deep-fry thermometer registers 350 degrees F. Working in batches, drain the onion, toss with the flour and shake o the excess, then fry until golden, 4 to 6 minutes. Drain on paper towels.
• Transfer the green bean mixture to a 4-quart baking dish and top with the fried onion. (The casserole and topping can be made up to 2 hours ahead; refrigerate the casserole. Bring to room temperature; reheat at 350 degrees F, 30 minutes. Top with the fried onion; bake 5 more minutes.)

LIMA BEANS AND MUSHROOMS

Steps:

• Cook limas and drain.
• Keep warm.
• Meanwhile, in a skillet cook garlic, chives and basil in butter for 30 seconds over medium heat.
• Add mushrooms and cook 3-4 minutes or until tender.
• Stir into limas.
• Season to taste.

MRS. G'S GREEN BEAN AND PORCINI MUSHROOM CASSEROLE

Steps:

• For the topping: Pulse bread, butter, salt, and pepper in workbowl of food processor fitted with metal blade until mixture resembles coarse crumbs, about ten 1-second pulses.
• Transfer to large bowl and toss with onions; set aside.
• For the beans: Heat oven to 375 degrees. Bring 4 quarts water to boil in large pot. Add 2 tablespoons salt and beans. Cook until bright green and slightly crunchy, 4 to 5 minutes.
• Drain beans and plunge immediately into large bowl filled with ice water to stop cooking. Spread beans out onto paper towel-lined baking sheet to drain.
• Meanwhile, cover dried porcini with 1/2 cup hot tap water in small microwave-safe bowl; cover with plastic wrap, cut several steam vents with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes.
• Lift mushrooms from the liquid with fork and mince using chef's knife (you should have about 2 tablespoons).
• Pour liquid through paper towel-lined sieve and reserve.
• Melt butter in large nonstick skillet over medium-high heat until foaming subsides, about 1 minute. Add onion, garlic, button mushrooms, and cremini mushrooms and cook until mushrooms release their moisture, about 2 minutes.
• Add porcini mushrooms along with their strained soaking liquid, thyme, 1 teaspoon salt, and pepper and cook until all mushrooms are tender and liquid has reduced to 2 tablespoons, about 5 minutes.
• Add flour and cook for about 1 minute. Stir in chicken broth and reduce heat to medium.
• Stir in cream and simmer gently until sauce has consistency of dense soup, about 15 minutes.
• Arrange beans in 3-quart gratin dish. Pour mushroom mixture over beans and mix to coat beans evenly.
• Sprinkle with bread crumb mixture and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes.
• Serve immediately.

GREEN BEAN-MUSHROOM CASSEROLE (BY PAULA DEEN)

Steps:

• Melt the butter in a large skillet over medium heat; add in mushrooms and garlic; cook stirring until mushrooms loose their moisture then set aside.
• Place the green beans in a medium saucepan; cover with chicken broth and bring to a boil; cook for about 8-10 minutes or until just fork-tender drain but do not rinse.
• Butter a 3-quart casserole dish (or a little larger).
• Place the mushroom soup, onion/mushroom mixture, Parmesan cheese, black pepper and onion rings in a large bowl; mix well to combine, add in the cooked green beans; mix to combine.
• Transfer to the prepared casserole dish.
• Bake in a preheated 350 degrees F oven for 20 minutes.
• Remove from oven and sprinkle the grated cheddar cheese on top; return to oven for about 5-7 minutes or until the cheese has melted.

LIMA BEAN CASSEROLE

Steps:

• cook beans for 1 hr beginning with cold water. Add salt in last 1/2 hours drain and reserve 1 to 2 cups liquid.
• melt butter in skillet and brown beef, onion, garlic and pepper.
• add tomatoes, chili powder, lima beans and cheese.
• Put in greased casserole dish. add enough of the reserved liquid to barely cover beans.
• bake @ 350 degrees F for 1 hours.

LYNDON BAINES JOHNSON & CLAUDIA ALTA TAYLOR "LADY BIRD" JOHNSON

Steps:

• By all accounts, Lyndon Baines Johnson was a complex, fiercely competitive man. Lady Bird always said, "Lyndon was in such a hurry, he relished being at the pinnacle of power-a master manipulator who practiced his political instincts to achieve what he wanted." Lyndon Johnson, the consummate politician, learned his profession from none other than a fellow Texan, Speaker of the House Sam Rayburn. LBJ could be the great benefactor or he could be one of the most ruthless and deceptive individuals ever to take over the watch at the White House. President Johnson got more legislation passed through Congress in one year than any other president. I remember he kept a large Rolodex in his private study. It contained the names of all the congressmen, senators, their wives, their children, their anniversaries, their birthdays, and any other pertinent information, especially whether he ever did a favor for them. On the appropriate date, LBJ would make a personal phone call, usually to the wife, to wish her a happy birthday or happy anniversary. Then a day or two later, another personal phone call to the husband at his office asking for support for whatever legislation he was trying to get passed. This was politics in its finest form. Most of the time the president got what he wanted. The First Lady, Lady Bird Johnson, has always regretted that the public did not get to see the family side of her husband. A strong husband and a doting father to his two daughters, Linda Bird and Lucy Baines. Few would believe LBJ was such a family man, as he preferred to keep his family life private. LBJ was a man who could get things done and was willing to do whatever it took. In his private study, called "no man's land" by his staff, there was a sign on a table. It read, "WYHTBTBTHAMWF"-When you have them by the balls, their hearts and minds will follow. He claimed this as his motto, and anyone who didn't know what it meant was told in no uncertain words. Believe me, I was on the receiving end of that lesson! President Johnson's sense of humor was certainly one of the more earthy of any American president. When asked about getting rid of FBI Director J. Edgar Hoover, he decided it would be too difficult to bring off. "Well," he said philosophically, "it's probably better to have him inside the tent pissing out than outside the tent pissing in." While selecting a running mate in 1964, and before he actually settled on Hubert Humphrey, his brother was inquiring about different people and asked about Gene McCarthy. The president said, "There's something sorta stuck up about Gene. You get the impression that he's got a special pipeline to God and that they only talk Latin to each other." Once when LBJ was approached by a railroad executive who said, "I'm just a country boy...," Johnson interrupted, "Hold on there, wait a minute. When anybody approaches me that way, I know I'm going to lose my wallet." An American diplomat once met then-Vice President Johnson at the Rome airport and, while on their way into the city, instructed him as if he were an ignoramus and backwoodsman on how to behave when he met the local dignitaries. Johnson listened patiently, and when they arrived at the hotel, the diplomat said, "Mr. Vice President, is there anything else I can do for you?" "Yes," said Lyndon Johnson sharply, "Just one more thing-button up your shirt!" Lyndon Johnson was very aggressive and wanted to get things done. One night, while working late and keeping his staff late when Johnson was majority leader, one staff member said to the other, "What's the hurry? After all, Rome wasn't built in a day." "No," sighed one of the other staff members, "but Lyndon Johnson wasn't foreman on the job." Johnson didn't care much for President Charles DeGaulle of France. When Vice President Johnson was in Paris and he met then-General Charles DeGaulle for the first time, the latter looked imperiously at Johnson and said loftily, "Now, Mr. Johnson, what have you come to learn from us?" Johnson beamed and replied, "Why, General, simply everything you can ever possibly teach me!" In 1963, the cruel tragedy of President Kennedy's murder catapulted history's most qualified man into the presidency. The new President had more political experience than anyone, except when it came to following in the footsteps of one of the most glamorous administrations in the history of the executive mansion. The new First Lady was also one of the best qualified persons ever to step into that very difficult role. She had twenty-seven years of experience on the national scene, and a great personal knowledge of government and the protocols for entertaining in the White House. During President Kennedy's funeral, Mrs. Johnson's expertise was invaluable. Just about every head of state of the free world, or their representatives, converged on Washington, D.C. The funeral procession was attended by the likes of Charles DeGaulle of France, Emperor Haile Selassie of Ethiopia, Prince Phillip of Great Britain, Queen Frederica and Princess Irene of Greece, Ludwig Eberhard of West Germany, and Prime Minister Lester Pearson of Canada, a few of the 109 dignitaries present. All of these people could have stayed at their individual embassies or missions or, if necessary, at Blair House (the official U.S. guest house). But all of them had to be officially received and, for the most part, fed by the White House. The White House staff did a remarkable job. The chief usher, all the protocol officers, the chefs, the cooks, and everyone concerned made sure America, the deceased President, his family, and the new President were not embarrassed in any way. The first state dinner hosted by the Johnsons was for President and Mrs. Antonio Segni of Italy. One hundred and forty people, politicians and diplomats, attended the black-tie affair. This was the first black-tie state dinner ever served. The dress prior to this was always white tie for official state functions, but LBJ detested wearing a white tie and tails. After the welcoming ceremony at the north portico of the White House, the Segnis were invited to the presidential quarters on the second floor. There, an exchange of gifts was made as a symbol of friendship between the two nations. After the exchange, the president and First Lady and the guests of honor assembled at the head of the grand staircase for the ceremonial entrance down the red-carpeted steps with the marine band playing "Hail to the Chief." The receiving line began just inside the door of the East Room. The dinner menu-selected by Mrs. Johnson from suggestions by White House Chef Rene Verdon-featured Maryland crab meat, fillet of beef, waffled potatoes, string beans almandine, endive and watercress salad, cheese and coffee mousse. Spring flowers were set in green and gold china from the Truman collection and the blue and gold dinner china from FDR's administration. Coffee was served in the red and green rooms after the guests assembled and afterward the guests went back to the East Room, which had been set up for a concert featuring The New Christy Minstrels and Italian opera sung by American performers. This state dinner became the prototype for many to follow. World leaders made their way to Washington, one right after the other, to reassure themselves of the new President. Indeed, Kennedy was a hard act to follow, but LBJ carried it off perfectly. The President's personal taste in food did not require the fine talents of Chef Rene Verdon. Zephyr Wright, who had been cook to the Johnson family for many years, was installed in the family's private kitchen. There she prepared all of LBJ's meals. She cooked to please the president, and she tried to keep him on the low-calorie diet that was standard fare for family dinners. Rene Verdon was in charge of all special occasions, and assisted by four other chefs with finely honed skills. Henry Haller took over as White House chef after Verdon complained to the press about the type of food the President preferred. Verdon was personally dismissed by LBJ. Probably the most exciting social function at the White House of any administration is a wedding. In President and Mrs. Johnson's case, they hosted two of them. The first wedding was Lucy's, on August 6, 1966 to Patrick Nugent. The bride and her new husband, along with both sets of parents, greeted guests in the Blue Room. There were three buffet tables offering a feast of hot and cold dishes including steamship rounds, casserole of sliced chicken, shrimp and lump crab in Creole sauce, and sweetbreads and mushrooms in a heavy cream brandy sauce. The cold dishes included supreme of turkey, duck breast a l'orange, glazed northwest salmon and lobster En Bellevue. The seven-layer wedding cake was a summer fruit cake, a favorite of Lucy's. When Linda was married to Charles Robb on December 9, 1967, it was the first wedding in the White House since Woodrow Wilson's daughter, Eleanor, married William McAdoo in 1914. A private ceremony for Linda and Charles was held in the East Room. As with Lucy's reception, Linda Bird's reception featured an elaborate buffet with lobster barquettes, crab meat bouchees, stuffed mushrooms, mini-lamb kabobs, and quiche Lorraine. The chilled platters included smoked salmon with capers, chicken liver pâté en mould, iced shrimp, assorted cheeses, and finger sandwiches. The wedding cake this time was an old-fashioned, five-layer pound cake, iced in white fondant and decorated with handmade sugar scrolls, loops and braids, pulled sugar roses, white lovebirds, and topped with a sugar basket filled with real white roses. Both Lucy and Linda Bird entertained their wedding parties at the White House and each gave their guests mementos of the occasion. The menus may have varied for each occasion, but both brides-to-be chose the same dessert, Flower Pot Sundaes. These are made by using small ceramic flowerpots of green, white, and pink. Place a piece of yellow cake, split and spread with apricot jam, on the bottom of each. Fill with vanilla ice cream (or any flavor you wish; I prefer homemade apricot ice cream) to within a 1/2 inch of the rim. Place another piece of cake, spread with the jam, on the top. Cut a paper straw, 3 inches long, and insert it in the pot so that two inches extends above the pot. Swirl very stiff meringue on top of the pot until it reaches the top of the straw. At the last minute, place in a very hot oven and brown the meringue. Just before serving, insert an appropriate flower in the straw to complete the presentation. Lucy used a sweetheart rose; while Linda Bird used a sprig of holly and a red rose. The American people meant everything to President and Mrs. Johnson. They tried very hard to overcome difficult obstacles and opened the gates of the White House to the public, inviting them to share the President's home and walk through the gardens. Thousands of people from all walks of life toured the White House during LBJ's administration, and it has been said that his administration was the most open and friendly in the history of the mansion.

LIMA BEAN CASSEROLE

Steps:

• If you are using fresh or frozen cover the beans with water and bring to a boil, skim the surface& simmer untiltender about 25 minutes for fresh, 6 minutes for frozen.
• Canned Lima beans just heat& drain throughly.
• Grease an oven proof pan (Deep Casserole).
• Fry the bacon until translucent,m add onions& pepper saute for about 6 minutes Add beans and cook until hot, stirring frequently About 5 minutes.
• Add tomatoe sauce& stewed tomatoes.
• Cover and simmer for 10 minutes.
• Uncover and simmer until most of the juice has evaporated about 20 minutes.
• Pour into the casserole dish.
• You can do the recipe up to here the day ahead, refrigerate. Bring to room temperature before putting in the oven) Heat oven to 450 degrees F.
• Sprinkle with the cheese, bake until hot with the cheese is melted and lightly browned Apprx 20-25 minutes.
• If you are going from start to finish with this recipe without refrigerating you will only want to have it in the oven for apprx 15 minutes just to get the lovely color to the cheese and have it bubbly
• Serve immediately - hot

LIMA BEAN CASSEROLE

Steps:

• Cook the lima beans until tender. Cook the onion in the stick of butter then add the beans and the rest of the ingredients (except the cream and cheese) Mix together.
• Pour into a sprayed baking dish. Add the whipping cream. Sprinkle the Kraft Cheese on top.
• Bake at 350° for 30 minutes or until done.

CREAMY MUSHROOM, BARLEY AND LIMA BEAN SOUP

Steps:

• PREPARATION:.
• Cut the stems off the portabella mushrooms, slice into ¼ inch thin pieces and then cut each in half, set aside.
• Clean the white button mushrooms and slice into big pieces, set aside.
• Clean the carrot and then cut into diagonal slices, set aside.
• Cut into thin slices the swiss cheese and set aside.
• COOKING INSTRUCTIONS:.
• This recipe is based on using a slow cooking crock pot set to 4 hours, high/fast cooking and will depend on you model crock pot; Step #1, 2 hours cooking time, Step #2, 1 1/2 hours cooking time and Step #3, ½ hours cooking time.
• Step #1- In a crock pot add the stock, barley, portabella mushrooms, carrots , margarine, 2 tablespoons fresh chopped basil leaves, sage, thyme, garlic salt, Mrs. Dash, pinch of white pepper, a quick stir and cook for 2 hours.
• Step #2- Next add the white button mushrooms and lima beans, a quick stir and cook for 1 ½ hours.
• Step #3- Next add the half & half cream, Harvey's Bristol Cream, a quick stir and cook for ½ hour.
• Ladle soup into individual bowls, topped with some swiss cheese and place in a microwave for about 2 minutes to melt the cheese.
• Finally add some chopped basil/arugula leaves on top of each individual bowl and serve.
• Enjoy!
• NOTES:.
• You can serve this soup with a bowl of sour cream on the side and allow guests to add to their soup as desired.
• This soup can be served for as a main meal in the evening or for a hearty nice lunch as well.

LIMA BEAN CASSEROLE

Steps:

• In a bowl, combine lima beans, soup, celery and milk. Pour into a greased 11x7-in. baking dish. Sprinkle with cheese and bread crumbs. , Cover and bake at 350° for 25 minutes. Uncover; bake 10 minutes longer or until the bread crumbs are lightly browned.

MRS. LYNDON JOHNSON'S LIMA BEAN & MUSHROOM CASSEROLE

Steps:

• Cook baby lima beans in salted water. Drain thoroughly. Put small amount of butter in saucepan and melt. Add mushrooms and sear for 5 minutes. Add flour and milk to make thick sauce. Add grated cheese and let melt. Season with salt, chili powder, and pepper. Add lima beans and serve very hot.