Congressional cook book

Preheat oven to 350°. Mix all ingredients and place in a loaf pan. Bake for 14 hours, basting periodically with 4 cup butter and 1 cup vegetable stock or dried onion soup mix. Congresswoman Virginia Smith of 3rd District, Nebraska Blue Grass Grits Casserole 2 cups quick cooking grits 4 tsp. garlic powder (or _ 1 tbsp. salt garlic salt) 8 cups boiling water ] tsp. Tabasco sauce % lb. margarine 2 tsp. Worcestershire sauce 1 roll nippy cheese 2 eggs, beaten Add grits to salted, boiling water. Add margarine, stir and cook 5 minutes. Mix cheese, garlic powder, Tabasco sauce, Worcestershire sauce and eggs and combine with cooked grits mixture. Put in buttered casserole and bake in preheated 350° oven for 1½ hours. May be kept in refrigerator 24 hours or may be frozen before baking. Makes 16 servings. Congressman and Mrs. Tim Lee Carter of Kentucky Dakota Pheasant 1 pheasant (cut up for frying) Y, cup butter Salt and Pepper (to season) 1 cup sweet cream ½ cup commercial sour cream Preheat oven to 350°. Melt butter in frying pan. Roll pieces of pheasant in flour, salt and pepper. Fry until golden brown. Remove pieces from pan and put into a casserole. Add both creams to the drippings and heat. Pour over pheasant in the casserole. Cover and bake for 1% hours at 350°. Serves Senator Larry Pressler of South Dakota Liver Deluxe 1 Ib. liver, sliced thin | large onion, sliced thin 2 cups brown gravy 8 pcs. bacon, fried crisp sprinkle of parsley % cup flour dash of salt, pepper 2 tbsp. butter Melt butter in skillet and saute onion. Dredge slices of liver in flour and brown each side. Pour gravy on liver and season with parsley, salt and pepper to taste. Simmer for 2 minutes and arrange on a serving platter. Place bacon on top of liver. Serves 4. President and Mrs. Gerald R. Ford Hamburger Pie 1 chopped onion, salt and pepper 1 pound hamburger 1 pkg. frozen french cut beans or | can 1 can undiluted tomato soup Instant mashed potatoes to serve 6-8 Brown onions in fat, add hamburger, salt and pepper, drain off excess liquid and add beans and tomato soup. Put mixture in greased casserole and top with mashed potatoes. Bake at 350° for % hour. Serves 4-6. Senator and Mrs. John Danforth of Missouri Brunswick Stew 1 3-lb. fryer 2 Ibs. potatoes 2 medium cans tomatoes 2 small cans butter beans 1 small can cream-style corn 1 12-0z. can tomato juice 1 stick margarine % cup sugar salt and pepper to taste Worcestershire sauce to taste Texas Pete sauce to taste Boil chicken until tender. If boiled the day before stew is to be prepared, allow chicken to remain in broth overnight. Remove chicken from broth and bone. Cook potatoes in broth, remove and mash. Heat other vegetables in broth, remove and mash. Place all ingredients in an 8-qt. pot. Simmer for 1 hour, stirring often. May be frozen. Makes 7 to 8 quarts. Congressman and Mrs. Walter B. Jones of North Carolina Ranch Style Friyoles 2 Ibs. pinto beanss 1 can tomatoes salt 2 tsp. salt 2 large onions, diced Y, tsp. black pepper 4 cloves garlic, diced 1 tsp. cumino seed 1 can roasted green chilies, chopped 1 to 2 tsp. red chili powder (optional) 1 can taco sauce Soak pinto beans in cold water overnight. Drain. Wash and cover with about 2 inches water. Add salt and boil over moderate heat for about | hour, adding water as needed. Mix onion, garlic and chili with the taco sauce and tomatoes. Stir this into the beans. Add seasonings. Cook over reduced heat for 1% hours or until beans are tender. If spicier beans are desired, add red chili powder. May be frozen. Senator and Mrs. Barry Goldwater of Arizona Escalloped Oysters 1 qt. select oysters, drain, reserve liquor 11 sticks butter, melted milk salt and pepper oyster crackers