Congressional cook book

Nuts optional. “You might feel like you died and went to heaven after eating this cake!” Contributed by Mrs. Faye Broyhill Edmonds of Bristol, Tennessee Orange-Banana Treat 1 fully ripe banana 1 12-ounce can frozen orange juice concentrate (to be mixed with only one can of water, not 3) - Seven-Up or Sprite Add juice concentrate with water and banana and blend in blender. Pour mixture one-half full into highball glass. Fill the other half with Seven-Up or Sprite. Top with maraschino cherry. “My granddaughter Elizabeth loves this made without Seven-Up and with more water.” Louise Broyhill, wife of Congressman Jim Broyhill Appetizers and Soups Secamaleecea Spinach Soup 1 package of frozen creamed spinach (Frozen chopped spinach, prepared as directed, can also be used.) 2 cans of cream of celery soup 1 soup can of milk Cook spinach as directed on package. Add to soup and milk, and heat to boiling point. Senator and Mrs. Jesse Helms of North Carolina Dee's Dip with Belgian Endive 1 cup mayonnaise 1 teaspoon lemon juice 4%, cup blue (or roquefort) cheese dash garlic salt Yo cup dairy sour cream Belgian endive Y, teaspoon vinegar raw vegetables Mix together all ingredients, except vegetables, and chill. Serve with Belgian endive or other fresh vegetables. Makes 2% cups. Congressman and Mrs. Jack Edwards of Alabama Salads, - ae Taco Salad 1 pound ground beef 4 to 8 ounces grated cheddar cheese 1 15 ounce can kidney beans, drained 8 ounces cheese, cheese garlic or Y, teaspoon salt Italian dressing 2 tablespoons dry minced onions hot sauce to taste % cup tomato paste small bag tortillas chips, plain 1 head iceberg lettuce (or mixed greens) or taco flavored, crumbled 2 to 4 tomatoes, cut in wedges 1 avocado, sliced Brown ground beef; add beans, salt, onions, and tomato paste. Simmer 10 to 15 minutes. Cool. Chop lettuce and add tomatoes. Toss with cheese, dressing and meat mixture. Add hot sauce. Cover with crumbled chips and top with avocado. Makes 6 servings. Congressman Steven Symms of Idaho Tropical Salad and Dressing 4 cups hearts of palms Dressing: 1 cup pineapple, cubed, drained 4 tablespoons vanilla ice cream Ys cup chopped dates 2 tablespoons mayonnaise ’s cup chopped candied or preserved 2 tablespoons crunchy peanut butter | ginger pineapple juice (or preserved ginger juice) few drops green cake coloring Toss salad ingredients together lightly. For dressing, mix ice cream, mayonnaise and peanut butter thoroughly. Thin with pineapple or ginger juice. Add coloring and pour over salad and serve. Makes 4 to 5 servings. Congressman Claude Pepper of Florida Fruit Salad Dressing 1 cup sugar 3 tbsp. cornstarch 1 cup unsweetened pineapple juice Y, cup lemon juice (2 lemons) Y4 cup orange juice (1 orange) Combine sugar and cornstarch in saucepan. Stir in pineapple juice. Cook, stirring occasionally, over medium heat until mixture thickens and boils; boil 1 minute. Add lemon and orange juice. Cool. Makes 2% cups. Louise Broyhill Mustard Dressing Y, cup white wine vinegar 3 tbsp. butter 3 tsp. flour 2 tsp. sugar 2 tsp. mustard Ye tsp. salt Dash cayenne pepper 2 egg yolks Scald vinegar and add butter to melt. Mix flour and sugar with seasoning and add to the egg yolk slightly beaten. Pour the hot vinegar over this. Pour into double boiler and cook until thickened, stirring constantly. Strain and cool. Delicious over fresh spinach salad. Senator and Mrs. Robert Morgan of North Carolina Bean Relish 1 can water chestnuts, thinly sliced 1 small can pimientos, chopped 1 can La Choy fancy mixed Chinese 1 small sweet onion, thinly sliced vegetables 44 cup vinegar 1 can French style string beans 1 cup sugar 1 can tiny English peas