Bill Clinton Loves Chicken Enchiladas

Bill Clinton Loves Chicken Enchiladas - Bill Clinton’s favourite chicken enchiladas

2 (4oz) cans chopped green chillies, drained
1 garlic clove, minced
Cooking oil
1 (28oz) can tomatoes
2 cups chopped onion
2 tsps salt, divided
tsp oregano
3 cups shredded, cooked chicken
2 cups sour cream
2 cups shredded cheddar cheese
cup cooking oil
15 corn or flour tortillas

In a large skillet over a medium-high heat, sauté the chillies and garlic in a small amount of oil. Drain the tomatoes, reserving cup of liquid. Break up tomatoes and add to skillet. Add the onion, 1 tsp salt, oregano, and reserved liquid. Simmer, uncovered, until thickened (about 30 minutes). Remove from the heat, transfer to a bowl and set aside. In a large bowl, combine the chicken, sour cream, cheese, and remaining 1 tsp salt. In the same skillet over a medium-high heat, heat cup oil. Dip the tortillas in the oil until they become limp and drain well on paper towels. Fill the tortillas with the chicken mixture; roll up and arrange side by side, seam side down, in a 9x13x2-inch baking dish. Pour the tomato mixture over the enchiladas. Bake at 350°F/170-180°C for 20 minutes or until heated thoroughly.

Makes 15 enchiladas

Hillary Clinton’s chocolate chip cookies

1 cups all-purpose flour
1 tsp salt
1 tsp baking soda (bicarbonate of soda)
1 cup shortening (lard)
1 cup firmly-packed light brown sugar
cup granulated sugar
1 tsp vanilla
2 eggs
2 cups rolled oats, uncooked
1 (12oz) package of semi-sweet chocolate chips

Preheat oven to 350°F/170-180°C.

In a bowl, combine the flour, salt, and baking soda. In a large bowl, beat together the shortening, sugars, and vanilla with an electric mixer on medium speed until creamy. Add the eggs and beat until light and fluffy. Gradually beat in the flour mixture and rolled oats. Stir in the chocolate chips. Drop the dough by rounded teaspoonfuls on to baking sheets. Bake for 8-10 minutes or until golden brown. Cool on wire racks.

Muhammad Ali’s favourite bread pudding

15 French bread slices, cut into 1-inch cubes
cup raisins
3 tbsp butter, cut into pats
3 eggs
3 egg yolks
cup sugar
tsp cinnamon
tsp nutmeg
1 cup of heavy cream
1 cup of milk

Preheat oven to 350°F/170-180°C.

Arrange half of the bread cubes along the bottom of a buttered two-quart baking dish. Top with raisins and butter pats. Place the remaining bread cubes on top and set aside. In a large bowl, whisk together the eggs, egg yolks, sugar, cinnamon and nutmeg until well blended. In a medium saucepan, bring the cream and milk to a simmer. Add the hot cream mixture very slowly to the egg mixture, so that it will not curdle. Pour over the bread cubes and let stand for 20 minutes in order to saturate the bread. Place the baking dish into a roasting pan; add enough water to the roasting pan to come halfway up the sides of the baking dish. Bake for 35-40 minutes or until custard sets. Serve with maple syrup.

Carl Lewis’s holiday turkey

1 (18lb to 22lb) turkey, rinsed and patted dry
cup mayonnaise
cup Dijon mustard
1 tbsp pepper
1 tbsp sage
1 tbsp poultry seasoning
1 tbsp curry powder
1 tbsp lemon pepper
1 tbsp cayenne pepper
1 tbsp paprika
1 tbsp thyme
1 tbsp marjoram
1 tbsp turmeric
Dash of salt
6 bay leaves
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 onions, chopped
1 celery stick, chopped
1 garlic clove, minced
1 apple, halved
1 lemon, halved
2 cups water

Remove the neck, gizzard, and liver from the turkey cavity and set aside. Coat the turkey with the mayonnaise and Dijon. In a bowl, combine the pepper and the next 10 ingredients. Coat the turkey with the spice mixture. Press the bay leaves on to the turkey. Combine the bell peppers, onion, celery, and garlic in a bowl. Cover the turkey with half the vegetable mixture. Fill the cavity with the remaining vegetables, apple, lemon, and water. Place the turkey in a large roasting pan and cover with two layers of aluminum foil then cover with the lid. Bake at 350°F/170-180°C for three hours. Remove and discard the bay leaves before serving. Place the neck, gizzard, and liver in 8 cups water and bring to a boil; cook until tender. Drain and reserve the stock for the dressing and gravy.

Al and Tipper Gore’s Tennessee treats

2 cups of firmly-packed dark brown sugar
2 eggs
2 egg whites
2 tbsps honey
1 tsp baking powder
cup boiling water
2 cups all-purpose flour
teaspoon cinnamon
teaspoon allspice
teaspoon ground cloves
teaspoon salt
cup raisins
cup chopped dates
cup coarsely chopped walnuts

Preheat oven to 350°F/170-180°C.

In a large bowl, combine the sugar, eggs, and egg whites. Stir in the honey. In a bowl, add the baking powder to the water and mix well. Add to the sugar mixture, stirring to combine. In a large bowl, sift together the flour, cinnamon, allspice, cloves, and salt. Add to the sugar mixture and mix well. Fold in the raisins, dates, and walnuts. Pour into a prepared 8×12-inch baking pan. Bake for 30-40 minutes or until the cake tester inserted in the centre comes out nearly dry. Cut into squares while warm.

Serves 12

Sophia Loren’s penne alla puttanesca

4 anchovy fillets, drained
2 garlic cloves
2 tbsps extra virgin olive oil
3 tbsps unsalted butter
2-3 tomatoes, peeled, seeded, and chopped
cup pitted black olives, finely chopped
1 tbsp capers, rinsed and drained
cup minced Italian parsley
1lb penne, cooked al dente

In a mortar, pound the anchovies and garlic to a paste with a pestle, or very finely chop. Heat the oil and butter in a large saucepan over a medium heat. Add the anchovy paste and sauté for 1-2 minutes. Add the tomatoes, olives, and capers; cook for 15 minutes. Toss with the penne, coating well. Sprinkle with parsley.

Bono’s black velvet

1 part champagne
1 part Guinness stout

Half-fill a champagne flute with Guinness. Top with champagne and stir. The whole is not greater than the sum of the parts but the hangover is.

Serves one

Key

1 ounce = 28g
1 pound = 454g
1 fluid ounce = 28ml
1 inch = 2.54cm
1 cup = 240ml