Congressional cook book

Bake, covered, at 325° for 30 minutes. Uncover; bake 30 minutes longer. Sprinkle with parmesan cheese. Continue baking til firm, 10 minutes longer. Let stand 5 to 10 minutes before cutting and serving. Cut the strata into squares. Makes 6 to 8 servings. Senator and Mrs. Paul Laxalt of Nevada Chicken Enchilada 1 large onion, choppedd 2 4 oz. cans green chilies, chopped 3 tbsp. butter 3 5 oz. cans boned chicken 1 13 oz. can evaporated milk 12 corn tortillas 2 cans cream of chicken soup 2 cups grated cheddar cheese Saute onion in butter. Add evaporated milk and chicken soup. Stir until smooth. Add chilies and chicken. Stir all together. Grease a 9 x 14 inch glass cake dish. Line dish with 6 tortillas, pour half of chicken mixture over them and sprinkle with half the grated cheese. Repeat layers with remaining tortillas, chicken mixture and cheese. Cover dish loosely with aluminum foil. Bake 45 minutes at 350°. May be frozen. Makes 6 servings. Congressman and Mrs. James Johnson of Colorado Truckadero Beef Stew 4T. oil 1 10 oz. can beef consomme 1 clove garlic, split 1 10 oz. pkg. frozen artichoke hearts 2 large onions, sliced 4 T. butter or margarine Ys cup flour 18 fresh mushrooms, halved or quartered 1% t. salt 2 8 oz. pkg. refrigerated biscuits Y% t. pepper 2'/ |b. stewing beef, cut in 1'2” cubes melted butter % t. dill weed 1 cup Burgundy parmesan cheese Heat oil in a heavy kettle. Saute garlic and onions until golden. Remove. Mix flour, salt, and pepper. Dredge meat in mixture and brown well in the same oil, adding more if needed. Return onion to pot. Add dill weed, wine and consomme. Cover tightly and simmer about 1% hours or until tender. Cook artichokes one minute less than package directions; add to meat. Melt butter, add mushrooms and saute 5 minutes. Add to meat. Mix gently, correct seasoning and pour into a 2’ quart casserole. Crown with biscuits and bake 15-20 minutes in 400° oven. Five minutes before done, brush biscuits with butter and sprinkle with cheese. Bake extra biscuits for dunking. 6 servings. Governor and Mrs. Ronald Reagan of California Tacos 12 corn tortillas Filling: 1 lb. ground meat 1 small potato peeled and chopped 1 small onion, chopped 1 cup fresh or canned tomatoes Green chile sauce Salt, pepper, and cumin In a sauce pan, cook meat, potato, onion, tomato, and spices about 25 minutes. Mash well so that there are no lumps. - Rolled . Warm tortillas in a skillet or broiler until they are very soft. Fill with 2 tablespoons meat mixture. Roll, fasten with a toothpick, and fry until crisp in Y to 1 inch hot fat. Serve warm with green chile sauce. Folded : Fry tortillas in about % inch hot fat. When tortilla is just softened, fold in half. Fry until crisp on one side, turn and fry until crisp on other side. Drain on paper towels. Keep warm until all are fried. Fill with meat filling. Garnish with grated cheese, lettuce, and chopped tomatoes. Serve with green chile sauce. Senator Harrison Schmitt of New Mexico Ham and Asparagus Koll-Ups Delicatessen-sliced ham or left-over baked ham thinly sliced can be used. Asparagus - fresh or frozen 2 tbsp. butter ¥ tsp. ground cloves 1 tsp. brown sugar Cook fresh or frozen asparagus spears to the almost-done stage; drain and set aside. Place 2 asparagus spears near one edge of the ham slice, roll up and secure with a toothpick. Gently saute roll-up in 2 tbsp. of butter to which you have added 1/2 tsp. ground cloves and | tsp. brown sugar. Saute just enough to heat through. Serve with fresh fruit or salad. Senator and Mrs. Charles Percy of Illinois Maryland Kidney Stew 1 pair beef kidneys ¥ Ib. butter 1 chopped onion 3 tbsp. flour 2 qt. hot water salt and pepper