Name: Congressional cook book
Author: James T. Broyhill

CONGRESSIONAL COOK BOOK James; 1. Broyhikl THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL THE COLLECTION OF NORTH CAROLINIANA PRESENTED BY Lynn Roundtree Cp641.5 C749b1 Digitized by the Internet Archive in 2021 with funding from University of North Carolina at Chapel Hill https://archive.org/details/congressionalcoo00unse ongressional Look Book With Best Wishes From Your Congressman James J. B coyhitl CONGRESSMAN JAMES T. BROYHILL House Of Representatives Washington, D. C. Dear Friends: As a token of our appreciation for your confidence and support, Loulse and | would like to share with you a new collection of recipes which our friends in the Congress and in Washington have given us. We have tried to provide you with a delicious cross-section of recipes from all over this great country of ours, and we believe you will find the selections in this cookbook as delightful as the communities and states which they represent. This cookbook also serves as my pledge to you, the people whom | serve In the Congress, to continue the same quality of service which | first began back in 1962. However, government is only as good as the people behind it, and I look to you for your opinions, advice, and suggestions. Many, many thanks for your continued support. Louise and | hope you will enjoy the opportunities for good eating which you find within these pages. With best regards, ¢ OW im Broyhill Table of Contents PV CIPI Or VICASUPEMENtS . ete be bd dee ete ee cesar eet Piet qOmeamtOL bean SOUP, ..... fasc0c ded ea hed wee glen 30 et MRS 6 6G, ood isuastpteedlig als «Won h oot oie: s spake Yee 4 PRO EZeESTANIC OOUDS 65 sic Gulglag Salk Pon es vas oe ode ewe eG a Salads, Dressings, and Relishes..................-.5: 6 Mee eLADIC ISNCS Nice ha Wt oe aes sede ones 8 Main Dishes (Meats, Poultry, Sauces)............... 12 Ded OO Mamet Ratt aren esa. sR cared ee ZA BrCRS sm eres En oak hee pe ete oats 23 Descerisee ein mers 2c ous s0 CRP PEER N CS tt reer ey 25 ifim's Choiceseeai, 0. eee 29 PF7EOO iff of Ly ny Acane tree Weights and Measurements ENGLISH 3 teaspoons = | Tablespoon 1 cup = '% pint 4 Tablespoons = '4 cup 2 cups = | pint 5» Tablespoons = 15 cup 4 cups = 1| quart 2 Tablespoons = 1 liquid ounce 4 quarts = 1 gallon 8 ounces = | cup 8 quarts = 1 peck 4 pecks = 1 bushel ABBREVIATIONS quart = qt. pint = pt. gallon = gal. pound = Ib. ounce = 02. cup = ¢. Tablespoon = T. or tbsp. teaspoon = tsp. 32 degrees = freezing FARENHEIT 212 degrees = boiling WEIGHT VOLUME 30 grams = 1.1 ounces 5 milliliters = 1 tsp. 1 liter = 1.06 qts. 100 grams = 3.6 ounces 15 milliliters = 1 T. 250 grams = 9 ounces 50 milliliters = 4 c. 4 liters = 1.06 gals. 500 grams = 1.1 pounds 100 milliliters = ' c. 1 kilogram = 2.2 pounds 150 milliliters = % c. 250 milliliters =1 c. 500 milliliters = 1.06 pts. ABBREVIATIONS liter = 1. gram =g. milliliter = ml. kilogram = kg. 0 degree = freezing CELSIUS 100 degrees = boiling SUBSTITUTIONS 1 tsp. baking powder = % tsp. baking soda + ' tsp. cream of tartar 1 oz. baking chocolate = 3 T. cocoa + 1 T. shortening. ivf, cornstarch) = 29 tlour 1 c. sifted cake flour = % cup sifted all-purpose flour 1 T. flour for thickening sauces, etc. = 2 to % T. cornstarch, potato starch 1 small clove garlic = \ tsp. garlic powder 1 c. sour milk = 1 T. lemon juice or vinegar + regular milk to equal 1 c. 1 tsp. dry mustard = 1 T. prepared mustard Louise s Choices 1 Box Yellow Cake Mix 1 Box Instant Vanilla Pudding Y cup Oil Ye cup Water 6 oz. package Nestle’s Morsels 1 cake German Sweet Chocolate - Grated 8 ozs. Sour Cream 4 Eggs Bake at 350° in tube pan for 55 minutes or until thoroughly done. It is im- portant that the cake be thoroughly done so it won't fall.

AI-modernized reading of the original text

CONGRESSIONAL COOK BOOK James J. Broyhill THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL THE COLLECTION OF NORTH CAROLINIANA PRESENTED BY Lynn Roundtree Cp641.5 C749b1 Digitized by the Internet Archive in 2021 with funding from University of North Carolina at Chapel Hill https://archive.org/details/congressionalcoo00unse Congressional Cook Book With Best Wishes From Your Congressman James J. Broyhill CONGRESSMAN JAMES J. BROYHILL House Of Representatives Washington, D. C. Dear Friends: As a token of our appreciation for your confidence and support, Loulse and | would like to share with you a new collection of recipes which our friends in the Congress and in Washington have given us. We have tried to provide you with a delicious cross-section of recipes from all over this great country of ours, and we believe you will find the selections in this cookbook as delightful as the communities and states which they represent. This cookbook also serves as my pledge to you, the people whom | serve In the Congress, to continue the same quality of service which | first began back in 1962. However, government is only as good as the people behind it, and I look to you for your opinions, advice, and suggestions. Many, many thanks for your continued support. Louise and | hope you will enjoy the opportunities for good eating which you find within these pages. With best regards, ¢ OW Jim Broyhill Table of Contents Weights and Measurements...................................2 Soups........................................................5 Salads, Dressings, and Relishes.............................6 Vegetables..................................................8 Main Dishes (Meats, Poultry, Sauces)............... 12 Bread and Rolls............................................20 Beverages..................................................23 Desserts..................................................25 Jim's Choices.............................................29 Food...of Lou and... by Acane tree Weights and Measurements ENGLISH 3 teaspoons = | Tablespoon 1 cup = '% pint 4 Tablespoons = '4 cup 2 cups = | pint 5» Tablespoons = 15 cup 4 cups = 1| quart 2 Tablespoons = 1 liquid ounce 4 quarts = 1 gallon 8 ounces = | cup 8 quarts = 1 peck 4 pecks = 1 bushel ABBREVIATIONS quart = qt. pint = pt. gallon = gal. pound = Ib. ounce = 02. cup = ¢. Tablespoon = T. or tbsp. teaspoon = tsp. 32 degrees = freezing FARENHEIT 212 degrees = boiling WEIGHT VOLUME 30 grams = 1.1 ounces 5 milliliters = 1 tsp. 1 liter = 1.06 qts. 100 grams = 3.6 ounces 15 milliliters = 1 T. 250 grams = 9 ounces 50 milliliters = 4 c. 4 liters = 1.06 gals. 500 grams = 1.1 pounds 100 milliliters = ' c. 1 kilogram = 2.2 pounds 150 milliliters = % c. 250 milliliters =1 c. 500 milliliters = 1.06 pts. ABBREVIATIONS liter = 1. gram =g. milliliter = ml. kilogram = kg. 0 degree = freezing CELSIUS 100 degrees = boiling SUBSTITUTIONS 1 tsp. baking powder = % tsp. baking soda + ' tsp. cream of tartar 1 oz. baking chocolate = 3 T. cocoa + 1 T. shortening. 1 T. cornstarch = 2 T. flour 1 c. sifted cake flour = % cup sifted all-purpose flour 1 T. flour for thickening sauces, etc. = 2 to % T. cornstarch, potato starch 1 small clove garlic = \ tsp. garlic powder 1 c. sour milk = 1 T. lemon juice or vinegar + regular milk to equal 1 c. 1 tsp. dry mustard = 1 T. prepared mustard Louise s Choices 1 Box Yellow Cake Mix 1 Box Instant Vanilla Pudding Y cup Oil Ye cup Water 6 oz. package Nestle’s Morsels 1 cake German Sweet Chocolate - Grated 8 ozs. Sour Cream 4 Eggs Bake at 350° in tube pan for 55 minutes or until thoroughly done. It is important that the cake be thoroughly done so it won't fall.