Fifty-Nifty Recipes...The table is set for a special occassion!

My daughter wanted to pick the state today.  Washington D.C....hmmmm, but what about?  Presidents...and their favorite foods.

Ronald Reagan loved jelly beans; licorice being his favorite.  Three and a half tons of jelly beans were shipped to the White House for the 1981 Inaugural celebration.  The blueberry jelly bean was invented so that there would be red, white, and blue jelly beans at the festivities.

Ulysses S. Grant enjoyed cucumbers soaked in vinegar.  Um, for breakfast.  Franklin Roosevelt liked grilled cheese.  James A. Garfield liked a hot bowl of squirrel soup....confession, I have actually had squirrel dumplin's, so I guess I better not judge him too quickly.  Here is one...Woodrow Wilson would have 2 raw eggs in grape juice for breakfast!  There are a lot of "normal" favorites out there also (besides the grilled cheese).  James Madison enjoyed a meal of ham, rolls, apple pie, and cider.  A common breakfast among the presidents were pancakes, toast, and/or eggs...and lots of coffee!

FRANKLIN ROOSEVELT'S BIRTHDAY CAKE
1 cup Butter Or margarine
1-1/2 cup Sugar
3 Eggs, well beaten
1 cup Cold black coffee
2 cups Flour
1/2 cup Cocoa
1/2 teaspoon Salt
1/2 teaspoon Vanilla
1 teaspoon Baking soda
1 tablespoon Vinegar
Cream butter and add sugar, a little at a time. Cream well; add eggs. Sift flour, salt, soda and cocoa together 3 times. Add coffee with flour mixture to batter, alternating. Then add vinegar and vanilla. Bake in 9-inch layer pan 20 to 35 minutes in 350 degrees oven or in loaf pan about 30 to 40 minutes in 350 degrees oven.

Our table is set...Here is a family idea...On President's Day (in February) celebrate by having "presidential favorites."  Breakfast, lunch, and dinner...whatever works for your family schedule...but make it a special day.  Remember the things that these men have done for our country...and pray for those in leadership now.  Thanks for stopping by today.  One more recipe to consider....Have a great day!

Laura Bush's Potato Soup 6 cups left over mashed potatoes 2 tbsp. butter or margarine 1 medium onion, diced 1/2 lb. of bacon, diced, cooked and drained well 1 large red pepper, diced 2 cups sharp cheddar cheese, grated 1/2 cup chives, minced 4 tbsp. sour cream approximately 2-3 cups of whipping cream, half and half or milk Kosher salt and fresh ground pepper to taste

In a large soup pot, saute onions and red pepper  over medium heat in 2 tablespoons butter until onions are clear. Add bacon, potatoes and whipping cream to desired consistency. Skim milk or chicken stock may be used to reduce calories. Salt and pepper to taste. Serve with a garnish of a dollop of sour cream,  grated cheese and chives.