Americans love to eat, so’ food‘ and ‘The Fourth‘ are two words that definitely go together.
While celebrating Independence Day this year, try one of these five delicious recipes inspired by the United States of America, for and from Americans!
1) Mamie Eisenhower’s Million Dollar Fudge
- 4.5 cups sugar
- Pinch of salt
- 2 tablespoons butter
- 1 tall can evaporated milk
- 12 ounces semi-sweet chocolate bits
- 12 ounces German-sweet chocolate
- 1 pint marshmallow cream
- 2 cups nutmeats
- Boil the sugar, salt, butter, evaporated milk together for six minutes.
- Put chocolate bits and German chocolate, marshmallow cream and nutmeats in a bowl. Pour the boiling syrup over the ingredients.
- Beat until chocolate is all melted, then pour in pan.
- Let stand a few hours before cutting.
**The is recipe is better the second day. Store in tin box.**
Recipe from eisenhower.archives.gov.
2) Senate Bean Soup
- 2 pounds dried navy beans
- 4 quarts hot water
- 1.5 pounds smoked ham hocks
- 1 onion, chopped
- 2 tablespoons butter
- Salt and pepper
- Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water.
- Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool.
- Dice meat and return to soup.
- Lightly brown the onion in butter. Add to soup.
- Before serving, bring to a boil and season with salt and pepper.
Recipe from senate.gov.
3) Mr. Truman’s Mac & Cheese
- 8 ounces macaroni
- ½ pound grated cheddar cheese
- 2 cups milk
- 1 egg
- ¼ cup oleo (margarine)
- Cook macaroni, drain, and cool.
- Place layer of macaroni in baking dish, then add layers of cheese. Repeat layers.
- Combine milk & egg & pour over macaroni & cheese.
Recipe from cr.nps.gov.
4) George Washington’s Cranberry Pudding
- 2 eggs, beaten
- 2 tablespoons sugar
- Pinch of salt
- 1/2 cup molasses
- 2 teaspoons baking soda
- 1/3 cup boiling water
- 1.5 cups sifted flour
- 1.5 cups cranberries, cut in half
- Combine eggs, sugar, salt and molasses.
- In a separate container, put 2 teaspoons of soda in 1/3 cup boiling water. Add to egg mixture.
- Stir in flour and cranberries.
- Steam in a buttered rice steamer for 1.5 hours.
- Serve warm with the following sauce:
- 2 sticks of butter
- 2 cups of sugar
- 1 cup of half-and-half cream
Melt the butter then stir in the sugar and half-and-half until the sugar is dissolved.
Recipe from washingtondcforvisitors.com.
5) Senator Mikulski’s Favorite Crab Cakes
- 1 pound jumbo lump or backfin crab meat
- 2 slices white bread
- 1 tablespoon mayonnaise (light or regular)
- 1 tablespoon Dijon mustard
- 2 teaspoon Old Bay or Wye River seasonings
- 1 tablespoon snipped parsley (optional)
- 1 egg (or substitute for special diets)
- Tartar sauce or cocktail sauce
- Beat the egg in a bowl. Trim the crusts from the bread and break the slices into small pieces. Add these pieces to the egg. Mix in the mayonnaise, Dijon mustard, Chesapeake seasoning and parsley, and beat well.
- Place the crabmeat in a bowl and pour the egg mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat.
- Form the cakes by hand into patties about 3 inches around and 3/4-inch thick. Shape should be like a cookie, not like a meatball or golf ball. Place the cakes in the refrigerator for at least 45 minutes before cooking. This is very important so the cakes don’t fall apart.
Broil the Crab Cakes:
Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4 to 5 minutes on each side.
Heat a small amount of butter or olive oil in a skillet and saute the cakes, turning several times, until golden brown or about 8 minutes total cooking time. Serve at once with tartar sauce, mustard, or cocktail sauce on the side.
Recipe from mikulski.senate.gov