Abraham Lincoln Meal

Since Jon is such a fan of Abraham Lincoln, last year I researched what Lincoln's favorite foods were and made this meal for him for President's Day. It turned out to be pretty good and we did it again this year. This will probably make it a family tradition to commemorate our 16th President.

Fricasseed Chicken
2 chickens (3.5-4 lb. each) or 5-6 medium-sized chicken breasts
salt
black pepper
3 Tb. butter or margarine
2 lg. onions, diced
2 lg. carrots, coarsely chopped
1 celery stalk, roughly sliced
4 bay leaves
6 sprigs fresh thyme, or 1 tsp. dried thyme
3 Tb. flour
3 c. chicken stock
3 c. milk
1/8 tsp. ground nutmeg

Rinse and dry chicken pieces and sprinkle with salt and pepper. Melt butter over stovetop and cook chicken pieces in butter, without browning. When all the chicken, set aside and add onions, carrots, celery, bay leaves and thyme in skillet to cook about 5 minutes. Sprinkle the flour over the vegetables and cook, stirring for 30 seconds. Add stock, milk, and nutmeg. Increase heat to high, cover, and bring to a boil. Replace the chicken and cook for another 15-25 minutes, until the sauce thickens.
Chicken and vegetables can then be separated, with the vegetables/sauce served over rice or pilaf and the chicken on the side. Or, the chicken and sauce can be served together.

Mary Todd Lincoln's White Almond Cake
1 c. butter
2 c. sugar
3 c. flour
1 c. milk
1 tsp. vanilla
1 c. chopped baking almonds (no skins)
3 tsp. baking powder
6 egg whites

Cream butter and sugar, sift flour and baking powder together 3 times, and add to butter and sugar alternating with milk. stir in nut meats and beat well. Fold in the stiffly beaten whits and vanilla. Pour into well greased and floured bundt or flute pan. Bake in 350 degree oven for one hour or until cake tests done.
Mr. Lincoln is said to have remarked that Mary Todd's white cake was the best he had ever eaten.

Cheesy Artichoke Triangles

I actually don't use the refrigerated crescent rolls because I think they are gross. I just make a batch of my favorite bread dough and add some garlic powder and some dried parsley. This is so good and so worth the effort :)

2 pkg (8.5 oz each) refrigerated crescent rolls
2 tsp oregano and basil (or Italian Seasoning)
2 pkg (8 oz. each) cream cheese softened
1 can (14 oz) artichoke hearts in water, drained, chopped
1 cup (4 oz.) fresh parmesan cheese, grated
1 chopped garlic clove (I use two cloves ‘cause I love garlic!)
2 eggs
2 plum tomatoes sliced (you might need more depending on the size of your pan)
2 tbsp parsley

Unroll 1 pkg of rolls with longest sides of dough across width of pan. Repeat, filling pan. Roll dough to remove perforations. Press up sides for crust. Bake 10-12 minutes or until light golden brown. Microwave cream cheese on high 1 minute until soft. Wisk until smooth. Add ½ cup of parmesan cheese to bowl. Add eggs and 1 tsp of seasonings. Blend well. Add artichokes and garlic. Mix well. Spread artichoke mixture on rolls. Arrange sliced tomatoes on top. Sprinkle parsley on top. Sprinkle remaining parmesan cheese and seasonings on top. Bake 25-30 minutes at 325 degrees or until golden brown and set (do not over-bake! The texture turns funny.). Cool ten minutes. Cut into 12 squares. Cut squares in half diagonally.

Festive Pineapple Cranberry Salad

A new alternative to traditional cranberry sauce.

1 can (20 oz.) crushed pineapple, undrained
2 pkg. (4-servings each) raspberry flavor gelatin
1 can (16 oz.) whole berry cranberry sauce
1 green apple, chopped
2/3 cup chopped walnuts, (opt.)

Drain pineapple, reserving juice. Remove 1 Tbsp. pineapple; set aside. Add enough cold water to juice to measure 3 cups; pour into saucepan. Bring to boil; remove from heat. Add dry gelatin mixes; stir 2 min. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1-1/2 hours or until slightly thickened.

Stir in pineapple, apple and walnuts (if desired).

Refrigerate 4 hours or until firm. Garnish with reserved pinapple. Makes 14 (1/2 cup) servings.

Tip: Give the salad "superstar" status on your table with thin apple slices, reserved pinapple and mint.

Sweet Potato Souffle

3 cups mashed sweet potatoes
¾ cup white sugar
1/3 cup butter, softened
2 eggs
1 tsp. vanilla extract
½ cup milk
1 cup flaked coconut
1/3 cup all-purpose flour
1 cup packed brown sugar
1 cup chopped walnuts
1/3 cup melted butter

Preheat oven to 350 degrees F.
Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk; spoon into a 2-qt. oven proof baking dish.
Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
Bake at for 30-35 minutes.