Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, January 20, 1993 TAG: 9301200028
SECTION: EXTRA PAGE: 3 EDITION: METRO
SOURCE: TONI BURKS
DATELINE: LENGTH: Long
CLINTONS' DIET IS NOTHING UNUSUAL
Lots of writers have been looking in the Clintons' pantry for a peek at the food styles of this new first family.We've learned that (1) the Clintons go for take-out pizza, (2) that Chelsea eats broccoli and likes it, (3) that Hillary can bake chocolate chip cookies if she sets her mind to it, (4) and the man in the nation's highest public office, the commander-in-chief, has a thing for McDonald's.
Heady stuff, right?
Thanks to information offered by Liza Ashley, a long-time chef at the Arkansas governor's mansion, we know that Bill Clinton's favorite dishes are chicken enchiladas (made with canned green chilies and tomatoes), lemon chess pie, fruit salad with poppyseed dressing and grilled beef tenders that have been marinated in Wishbone Italian salad dressing.
Read between the lines and we learn that this young family isn't so very different from other young families: A busy, sweets-loving family of the fast-food generation.
Of course, it didn't take long for cooking professionals, dietitians and food companies to jump on the band wagon: Hire an American chef who'll cook organic, healthful meals in the White House. Exercise. Watch those pizzas, burgers and Dunkin' Donuts. And on and on and on.
I don't know about you, but I plan to kick back and celebrate by having enchiladas and lemon chess pie for dinner tonight. The recipes are from Ashley's hot cookbook "Thirty Years at the Mansion" (August House). I'll concern myself with world affairs - and the waistline - tomorrow.
Chicken enchiladas\ 2 Tbsps. vegetable oil
2 4-oz. cans green chilies, chopped and seeds removed
1 large garlic clove, minced
1 28-oz. can tomatoes, drained and roughly chopped, reserving 1/2 cup liquid
2 cups chopped onion
2 tsps. salt
1/2 tsp. oregano
3 cups shredded cooked chicken
2 cups sour cream
2 cups grated Cheddar cheese
1/3 cup vegetable oil
15 corn tortillas
Heat the 2 Tbsps. oil in a skillet. Add chilies and garlic and saute. Add tomatoes, onion, 1 tsp. of the salt, oregano and reserved tomato liquid. Simmer, uncovered, until thick, about 30 minutes. Remove from skillet and set aside.
Combine chicken with sour cream, grated cheese and remaining salt. Heat the 1/3 cup oil; dip tortillas in oil until they become limp. Drain well on paper towels. Fill tortillas with chicken mixture; roll up and arrange side by side, seam side down, in 13x9x2-in. baking dish. Pour tomato sauce over enchiladas. Bake at 350 degrees until heated through, about 20 minutes.
Lemon chess pie
Unbaked 9-in. pie shell
2 cups granulated sugar
1/2 cup butter or margarine
5 eggs
1 cup milk
1 Tbsp. flour
1 Tbsp. cornmeal
1/4 cup fresh lemon juice
Grated rind of 3 lemons
Cream sugar and butter; add eggs and milk. Beat well. Add flour, cornmeal, lemon juice and lemon rind. Pour into pie shell. Bake at 350 degrees for 35 to 40 minutes.
\ LEAN SPUDS These slick potato sticks promise the crispness and flavor of traditional french fries, without the high calories and fat.
Slender french fries
2 medium potatoes (12 ounces total)
2 tsps. cooking oil
1/4 tsp. paprika
1/8 tsp. salt
1/4 cup ketchup (optional)
Cut potatoes lengthwise into 1/2-in. wide sticks. Place sticks in a bowl of ice water for about 30 minutes to crisp. Drain; pat dry with paper towels. Place potato sticks in a plastic bag; add cooking oil, paprika and salt. Shake to coat. Arrange in a single layer on a baking sheet. Bake in 425-degree oven for 30 to 35 minutes or until golden, stirring and turning once or twice. If desired, serve with ketchup. Makes 4 servings. - Associated Press
\ EASY DOES IT This skillet dinner is made for lazy, wintery afternoons. After browning the chops and adding the vegetables, set your kitchen timer and let it all simmer unattended. When the timer rings, finish your hearty dinner with a flavorful nutmeg-accented gravy.
Cider chops with vegetables
1/2 tsp. salt
1/2 tsp. dried thyme, crushed
1/2 tsp. pepper
4 pork chops (about 8 ounces each), cut 1 inch thick and trimmed of excess fat
1 Tbsp. olive oil or cooking oil
2 cups apple cider or juice
1/4 cup dry sherry
2 medium onions, quartered
8 new potatoes, quartered, or 2 medium potatoes, cut into 3/4-in. cubes
2 large carrots, cut into 1-in. pieces
1 turnip or rutabaga, peeled and cut into 3/4-in. cubes
3/4 cup half-and-half or light cream
2 Tbsps. all-purpose flour
1/4 tsp. ground nutmeg
In a small bowl combine salt, thyme and pepper. Rub mixture onto both sides of chops. In a 12-in. skillet brown chops in hot oil over medium heat for 4 to 5 minutes on each side. Remove chops from skillet.
Add cider and sherry to skillet, scraping up any browned bits. Return chops to skillet; add onions, potatoes, carrots and turnip or rutabaga. Bring to boiling. Reduce heat, cover and simmer about 45 minutes or until tender, stirring occasionally. With a slotted spoon, transfer chops and vegetables to a serving platter, reserving the liquid in the skillet. Cover and keep warm.
For gravy, boil remaining liquid, uncovered, over medium-high heat until reduced to 3/4 cup (about 8 minutes). In a small bowl slowly stir cream into flour and nutmeg; add to reduced liquid, stirring constantly. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Pass gravy with chops and vegetables. Makes 4 servings. - Associated Press