Congressional cook book

Soak kidneys in cold salted water for an hour. Remove gristle and cut meat in small pieces. Place butter in pan over medium heat and stir constantly, until golden brown. Add the water and cut-up kidneys. Simmer from early morning until evening, allowing two hours to first come to a boil. On the following morning, again bring to a boil, season to taste, and serve over waffles or hotcakes. More water may be required on the first day of cooking if the gravy thickens too much. This is a favorite Sunday morning breakfast in Maryland. Senator and Mrs. Charles McC. Mathias, Jr. of Maryland IS Italian Meat Sauce 1 to 2 Ibs. sausage or any kind of pork fresh parsley olive oil to cover bottom of pan oregano 4 cloves garlic, minced bay leaves 1 small can tomato paste basil 4-5 large (29 oz.) cans crushed tomatoes = thyme 1-2 Ibs. ground meat salt and pepper to taste Use 6-8 quart pot with cover In a large, deep 6-8 quart pot, pour enough olive oil to cover bottom to %-¥2 inch. Brown sausage or pork, then remove leaving remaining olive oil in pan. Add minced garlic, saute. (Do not allow garlic to get brown.) Add 1 small can tomato paste. Stirring constantly, cook until almost black over medium heat. Then add large cans of crushed tomatoes. Mix. Bring just to a boil. Add parsley, oregano, bay leaves, basil, thyme, salt and pepper. Simmer covered 2-3 hours. In another pan brown ground meat. Add sausage and meat to pot. Simmer for another hour. Senator and Mrs. Lowell Weicker, Jr. of Connecticut White Clam Sauce % cup pure olive oil 4 cloves garlic 12 cup clam juice % cup chopped parsley salt and fresh ground black pepper to taste - 2 cups minced clams (fresh or canned) 1 doz. fresh clams In frying pan brown garlic in oil for one minute over moderate heat. Add clam juice and bring to boil. Add parsley, salt, pepper, clams and heat through. Serve over linguine or spaghetti and garnish with fresh steamed whole clams in shell. Congressman Matthew Rinaldo of New Jersey Blackeye Peas (with Meat) 1 Ib. ground meat (veal, pork, beef % cup tomato sauce or wild meat) 2 tbsp. molasses (or brown sugar) 1 tbsp. finely chopped onion 1 tsp. dry mustard Y. tsp. crushed bay leaves 1 Ib. can blackeye peas, drained Shape meat into balls and saute with onion and bay leaves until done. Drain free of grease. Then combine in casserole with all other ingredients. Cover and bake in 350° oven for 30 minutes. Makes 4 servings. Congressman and Mrs. James Quillen of Tennessee Round Steak with Mushroom Stuffing 1 medium onion, finely chopped % tsp. sage 1 9 oz. can sliced mushrooms, drained 1'4 Ibs. round steak 2 tbsp. melted butter or margarine salt and pepper to taste 1 cup bread crumbs flour Yq tsp. thyme cooking oil % cup water Saute onion and mushrooms in butter; add bread crumbs, thyme and sage, stirring well. Season steak with salt and pepper and spread with crumb mixture. Roll up steak, fasten with skewers and dredge in fiour. Brown in hot oil. Add water. Cover and bake at 325° for 45 minutes or until meat is tender. Makes 6 servings. Congressman and Mrs. Bill Hefner of North Carolina Ve Swiss Cheese Omelet 2 eggs, well beaten Y tsp. of water one spring onion, chopped grated Swiss cheese, to taste Have omelet pan very hot with sizzling butter in bottom. Pour in eggs and water mixture. Stir as it cooks until it begins to set. Over one-half, sprinkle desired amount of cheese and chopped onion. Fold omelet in middle. Top with sour cream and sprig of parsley. Congressman and Mrs. Jim Martin of North Carolina MEAT LOAF 1% Ib. meat (Lean ground round beef, Ye cup rice (cooked) veal, pork ground by your butcher) 2 tbsp. chopped parsley 1 egg yolk 2 tbsp. bread crumbs 1 tbsp. butter ] tsp. salt 1 tsp. lemon juice Y, onion juice ‘% tsp. pepper or saute 1 small onion, 2 green pepper