Congressional cook book

Cool cake, spread whipped cream topping over top, garnish with shaved chocolate, chill thoroughly before serving. NOTE: This dessert may be frozen if whipped carefully in foil. Congressman and Mrs. Toby Roth of Wisconsin Pennsylvania Dutch Funny Cake Chocolate Sauce: Cake Batter: 1 cup warm water Y, cup butter 1 cup sugar 2 cups sugar Y, cup cocoa 2 eggs % tsp. vanilla 2 cups plus 2 tbsp. flour 2 tsp. baking powder 2 9 inch unbaked pie shells 1 cup milk Ye tsp. vanilla Combine all ingredients for chocolate sauce, mix thoroughly and set aside. To make batter, cream butter, add sugar and mix well. Add eggs and beat. Stir in flour and baking powder. Add milk and vanilla. Pour chocolate sauce into the pie shells. Spoon cake batter over sauce. Bake at 375° for 45 minutes. Senator and Mrs. Richard Schweiker of Pennsylvania Pound Cake 1 cup pure white vegetable shortening 2 cups sugar 3 cups flour 4 eggs 1 cup buttermilk Y tsp. baking powder Y, tsp. baking soda 1 tsp. vanilla or almond flavoring Cream sugar and shortening. Sift dry ingredients together and add eggs, flavoring and half the milk. Beat two minutes and add remaining milk. Beat two more minutes. Bake in two greased waxed paper-lined 8 x 3 loaf pans in 325° oven for 45 to 50 minutes. Senator and Mrs. Robert C. Byrd of West Virginia Mystery Pudding 1% cups flour 1 20 oz. can fruit salad, drain and Yy tsp. salt reserve juice 1 cup sugar 1 cup brown sugar 1 tsp. baking soda Yy cup chopped nuts 1 egg, beaten Sift flour, salt, sugar and baking soda together. Add egg to dry ingredients. Add reserved fruit juice and mix well. Fold in fruit. Pour into greased pan and top with brown sugar and nuts. Bake 1 hour at 325°. May be frozen. Makes 6 servings. Congressman Bob Wilson of California Chocolate Angel Pie Meringue shell Filling: 2 egg whites 1 cup semisweet chocolate pieces ¥. tsp. cream of tartar 3 tbsp. strong coffee Y, cup sugar 1 tsp. vanilla Y, cup chopped pecans 1 cup cream Beat egg whites and cream of tartar until foamy in large bowl; beat in sugar 1 tablespoon at a time until meringue stands in stiff peaks. Spread over bottom and sides of greased 9-inch pie plate making meringue higher around edge; sprinkle with nuts. Bake in slow oven 275° about 50 minutes until crisp and lightly browned. For filling, melt 1 cup semisweet chocolate pieces in top of double boiler over hot water (not boiling), stir in 3 tablespoons strong coffee. Cook stirring constantly 5 minutes or until thick, stir in 1 teaspoon vanilla. Whip 1 cup cream until stiff in large bowl; fold in chocolate mixture pour into meringue shell; chill 2 or 3 hours until filling is set enough to cut. Serve in small pieces for this pie is rich. Senator and Mrs. Robert Dole of Kansas Raisin Cream Pie 1 cup raisins 1 tbsp. flour 1 cup light cream 1 scant cup sugar (sour or vinegar added to sweet cream) 2 eggs salt Cook raisins until tender. Drain and add cream, sugar, flour and salt, mixed together. Cook 3-5 minutes. Add beaten egg yolks to which some of the hot mixture has been added. Cook thick. Pour in 8” pie shell. Top with meringue and brown. Congressman and Mrs. Chuck Grassley of Iowa Old Fashioned Boiled Custard Ice Cream 2 qts. milk 6 eggs 2 cups sugar Y. cup flour 2 tsp. pure vanilla 1 pinch salt Heat milk in pan but do not bring to boil. Beat eggs and add to milk. Blend sugar and flour. Slowly pour sugar/flour mixture into pan. Stir constantly over low heat until custard begins to thicken. When spoon coats with mixture, the custard is ready. Add vanilla and let cool. When custard cools, it is ready for the ice cream freezer. Fresh fruit can be added. Congressman and Mrs. Newt Gingrich of Georgia Oven Barbecued Chicken 7 chicken breasts 3 medium onions