The Obama Campaign Family Cookbook
VARIOUS...AND SUNDRY...
Table of Contents
RECIPE FOR A HOME
Submitted by Sheryl W, with best regards from Redmond, Washington
The recipes I'm thinking of have a very special place in my heart. They're recipes that are in an old wooden recipe box, printed on 3x5 cards, from my grandmother who raised my Dad and his 4 siblings in Noxon, Montana. Grandma was an immigrant from Canada who married Grandpa, an immigrant from Norway. I still have family in Noxon and my Mom and Dad spend their summers there each year in their motor home, on a lovely plot of land made available to them by my Dad's cousin. When my Grandma Stover gave me the box of recipes, she typed up a double-sized card that she put in the very front.
It reads:
1/2 cup of friendship
Add a cup of thoughtfulness
Cream together with a pinch of powdered tenderness
Very lightly beat in a bowl of loyalty
With a cup of faith; one of hope and one of charity.
Be sure to add a spoonful each of gaiety that sings
And also the ability to laugh at little things.
Moisten with the sudden tears of heartfelt sympathy,
Bake in a good-natured pan,
And serve repeatedly.
ZUCCHINI JAM
Submitted by Nonny B from Wolsey, South Dakota
4 c. zucchini, coarsely grated (it will soften and reduce as you cook it)
3 c. sugar
1/2 c. lemon juice and lime juice mixed (you can also use straight lemon juice)
Peel zucchini and remove seeds - grate.
Mix all ingredients in large pan on stove.
Boil at medium heat for 30 min.
Remove from heat and add 1 8-oz. package any flavor Jell-O.
Seal in pretty jars. Process for 10 minutes in boiling water bath to make sure it seals, using traditional canning methods.; or you can simply pour the jam into freezer containers and freeze. I got about 4 pints with this recipe. I usually doubled it to get more.
SUGAR FREE ZUCCHINI JAM
Submitted by Nonny B from Wolsey, South Dakota
4 c. zucchini, coarsely grated
3 c. Sugar Substitute of your choice
1/2 c. lemon and lime juice mixed
Directions same as above.
OBAMA ORANGE JULIA
Submitted by Jean B from Hays, Kansas
This is a recipe that I posted on the blog as a "healthy alternative" to mixed drinks that people were enjoying during a particularly stressful ballot outcome. Tastes remarkably like the Orange Julius.
Fill a tumbler half full of cold orange juice.
Top it off with a third of a tumbler of cold lemon lime soda.
Stir in 2 tsp. of powered dry nonfat milk, and 2 tsp. of Splenda.
Mix well with a spoon and enjoy. It will be slightly foamy.
Good alternative: Spin with an ice cube in the blender. MMMM!
“IT TOFFEE”
Submitted by Gita from Fairfield, Iowa
My father was a mail carrier from 1943 to 1976. Many of his customers gave him Christmas gifts - Lucky Strike and Camel cigarettes, fruit cake, cookies, etc. But there was one gift that the entire family waited for. As Christmas approached, each day when he walked in the door, we'd ask, “Did you get It?” He'd reply, “Not today” or “Not yet.” Until, “Yes,” and we would sigh with relief. When he decided to retire, the only thing my mom and I asked was for him to get the recipe for “It”. My mom started making “It” for gifts and I continued to make It throughout the year. My friends now request their gift to be, what they call, the “It Toffee”.
1 cup butter
1 cup lt. brown sugar
1 cup sliced almonds
4 milk chocolate Hershey candy bars
Coat cookie sheet with small amount of butter and then sprinkle evenly
with 1/2 cup of almonds.
On low heat, melt butter in large, heavy sauce pan.
Stir in brown sugar and stir constantly.
Once mixture starts to boil, keep at lowest heat possible and stir constantly for 12
minutes. Remove from heat.
Stir in 1/2 cup of almonds.
Pour mixture onto the cookie sheet. Spread evenly.
Break candy bars into several pieces, lay on toffee and as they melt spread evenly.
Place cookie sheet in refrigerator.
Once toffee becomes brittle it can be broken into irregular (2”x3”) shaped pieces.
PEPPER JELLY RECIPE
Submitted by Nonny B from Wolsey, South Dakota
This tastes great on crackers and cream cheese as a topping.
1 small can of diced green chiles
1 1/2 c cider vinegar
6 c sugar
1 bottle/or 1 package of Certo
green or red food coloring
In blender, liquefy half of the vinegar and chilies-blend until smooth.
Put chile mixture in a non-aluminum pot.
Rinse blender with rest of vinegar and add into pot.
Add sugar and stir bring to full boil-boil for 1 minute.
Take off heat for 5 minutes. Add Certo and several drops of food coloring according to your preference.
Put into pint jars and seal according to standard canning methods or,
Make this a freezer jam by placing jam in plastic freezer containers (allow headroom for expansion). Store in freezer until needed. Store in refrigerator after opening.
1 batch-7 pint jars
THE BEST MARTINI IN THE WORLD
Submitted by Heather from California
I had a boyfriend who loved to give dinner parties and gave them all the time. But he would always work late and I would have to get things going on my own. One evening he called from work, late as usual, and said, "I told everyone we were having martinis. Go ahead and make them." I had no idea what to do, but I went on instinct. Turns out everyone loved them and I became an overnight success. I humbly tell people, "It's a gift some people are just born with." lol
Really good gin
Ice cubes
Nice martini glasses
Martini shaker
Vermouth
Big olives stuffed with pimiento
The deep secret of the martini is coldness. It is almost like medicine. So here is what you do. Put some gin in the martini shaker. Put in a lot of really cold ice cubes, not melted in any way. Shake the HECK out of it, so that the ice cubes fracture and splinter. Pour into glasses right away. There should be little shards of ice floating on top. Open the vermouth. Change your mind and put it back. Plop in at least 2 big olives.
Serve immediately. Keep 'em coming.
BARACK CHOCOLATE
Submitted by Jolly 'Hopemonger' N from New York
I finalized and taste-tested with some fellow supporters a drink recipe; we had them with glee before heading out to a Freedom Funk fundraiser here in NYC. I am going to type up the recipe (right now hand written) on the train tonight on my way to Philly for the Weekend of Women rally and canvass.
Ingredients:
2 1/2 Cups Dark Roast Brewed Coffee (I like Gorilla Coffee's Blendimentosis -Fair Trade, Brooklyn Roasted)
2 Cups Milk
2 Heaping Tablespoons Powdered Hot Chocolate (preferably Dark Chocolate, it's not a political statement, it just tastes better)
2 Heaping Tablespoons White Chocolate Drink Mix (still not political, just yummy)
1/4 to 1/2 Cup Bourbon (Woodford Reserve)
1/2 Cup Amarula Fruit Cream (Baileys Irish Cream can be substituted, after all (Senator Obama is also a wee bit Irish)
Optional Tablespoon Nocello walnut liqueur or Frangellico hazelnut liqueur
8 Fl Oz (1/2 Pint) Heavy Whipping Cream
Sprinkle of Sugar
Chill stainless steel mixing bowl in freezer for 15 minutes or until cold. Pour heavy whipping cream into bowl and whip until just starting to peak, add a sprinkle of sugar and a tablespoon of Bourbon and finish whipping until peaked. Cover and put in fridge to chill. If you are not old school and/or your hands are too tired from holding a rally sign to whip the cream from scratch, you can try folding in a bit of Bourbon into store bought whipped cream.
Bring 2 1/2 cups of coffee to a light boil add powdered dark and white chocolate and stir until dissolved. Then add milk and reduce heat to low and simmer until warm. Add 1/4 cup of Bourbon (1/2 cup if we won a primary the night before) and 1/2 Cup of Amarula Fruit Cream, turn off heat (add optional tablespoon of Nocello or Frangellico). Ladle into cups and top with the Bourbon Whip Cream. Then raise your glass to the better America we are working towards and the great man leading our way. Obama '08 and '12
Serves 4
BLOGGER JOE R’S TROLL-HOUSE COOKIE RECIPE
Submitted by Cynthia W from Toronto, Ontario, Canada
(with Joe’s kind permission)
I don't have a serious recipe to contribute - you really wouldn't want anything I prepare! :) However, I saw this recipe on the blogs last night and thought you might want to include it for a laugh since the bloggers often resort to repeating recipes as a means of deterring trolls:
Ingredients:
1 cup AP flour
3/4 cup milk
2 eggs, separated
1 tbs.. vegetable oil
1 cup sugar
1 tsp cinnamon
Mix dry ingredients in a bowl.
Mix eggs and whites with milk and oil in separate bowl. Combine and mix.
Preheat oven to 400 degrees.
Pour mixture on your head.
Serves 1.
BLUE CHEESE DRESSING
Submitted by Pamela O from Northern Idaho and her mom, Anita F of Albany, New York
Mom used to make this for dip…
1 cup lite mayo
1 cup lite sour cream
4 1/4 oz blue cheese
1 T lemon juice
1 clove garlic, minced.
Mix together. Good for salads or for dip.
THE STIGMATA
Submitted by SaSa from Northern California
It will be the very first place it's ever published! It's out of this world, a bit pricey, and very, very elegant. Not a fern bar drink, this one is strictly for grown-ups. It's called "the Stigmata" ... and it's as tall, black, and smooth as Barack Obama. A cocktail party hit that always goes off the charts.
Fill a highball glass with ice (you can also use a hurricane glass, but not quite as elegant).
Add: 1 shot vodka
1/2 shot kahlua
1/2 shot blue curacao
1/2 shot sloe gin.
Fill to the brim with a combination 1/2 pomegranate juice (preferably POM) & 1/2 tonic water.
Top with a dash of black sambuca.
Squeeze in the juice of 1/2 a fresh cut lime and garnish with a large sprig or two of fresh, bruised rosemary.
x0
Sa
THE BEST PEANUT BRITTLE YOU EVER TASTED! (and I mean ever!)
Submitted by granddaughter and daughter Kim L, from the Kitchen of Hazel Ruth G, with the assistance of her son-in-law Don L. Kim is writing from Pasadena, California but the recipes originate from a little tiny town on the plains called Oketo, Kansas.
My parents (retired Republicans now living in Texas) are tickled at the thought that people all over America might be eating my nana's peanut brittle because of your cookbook. Simply wonderful idea and excellent execution!!
2 Cups white sugar
1 Cup white syrup
1 Cup water
Bring this mixture to a boil of 270 degrees.
Add 2 cups raw peanuts
2 Tablespoons butter
1/2 teaspoon salt
Cook 5 minutes boiling -- MUST be boiling the whole time
Take off burner and add: 1 teaspoon baking soda. Beat with spoon until mixture is color desired.
Pour onto two buttered cookie sheets (use real butter)
Tilt the cookie sheets so the mixture spreads out some.
When it cools, PULL out the brittle out thin. Put (real) butter all over your hands to help you pull the brittle.
It will be HOT to the touch, but this step is WORTH it -- if you don't do this, the peanut brittle will not be spectacular!!!
Use a lot of butter coating the 2 cookie sheets and your hands (before you pull the brittle)
Make certain you pull out the brittle so that it fills the enitre cookie sheet (for both cookie sheets)
My father told me this HAS to be in the recipe and I think he is right if someone doesn't pull it thin enough the brittle won't be nearly as good. My father takes his peanut brittle VERY seriously, but he should as he is a master. Every holiday he makes a bunch of it some for him and mother and the rest for gifts. We eat ours in about a week and start clamoring for more.
What makes this recipe so different from regular peanut brittle is that the brittle is pulled thin rather than letting it sit up and become so THICK that it is hard to eat.
I can tell you this brittle is amazing and you cannot stop eating it!