BoomerGirl Diary

As an avid collector of recipes, I was horrified this morning when I realized I have no political cookbooks on my kitchen shelves.

I own cookbooks from every city and town I've visited on my travels, Junior League cookbooks (the best!), tasty tomes from churches and women's clubs, bestsellers like "The Joy of Cooking" and obscure titles like "Thoughts for Buffets." So, how is it possible I don't have a copy of “How to Eat Like a Republican: Or, Hold the Mayo, Muffy — I’m Feeling Miracle Whipped Tonight” or “Many Happy Returns: The Democrat’s Cook Book, or How to Cook a G.O.P. Goose,” in my collection?

Here's a couple of recipes I stole from this story in today's paper. It's a cool and rainy day here at BoomerGirl headquarters. I'm tempted to give Senator Danforth's chili a try tonight!

Senator Danforth’s chili

3 1/2 pounds top round, cut into 1/2-inch cubes

5 tablespoons oil, divided

2 cups coarsely chopped onions, about 2 medium

4 garlic cloves, minced

4 tablespoons chili powder

1 1/2 teaspoons oregano

1 1/2 teaspoons ground cumin

1 teaspoon crushed red pepper flakes

2 cups beef broth

1 (19-ounce) can whole tomatoes, drained of juice

1 (6-ounce) can tomato paste

1 1/2 tablespoons salt, divided

1 teaspoon sugar

3 (15-ounce) cans kidney or pinto beans

1 to 2 tablespoons yellow cornmeal, optional

In a large, heavy pot, heat 3 tablespoons oil over high heat until hot. Add the meat and sear until the pieces are lightly browned on all sides, 5 to 7 minutes, stirring constantly. Transfer the meat and their juices to a large bowl.

Heat the remaining 2 tablespoons oil in the pot. Add the onion and garlic; saute until the onion is wilted but not browned. Stir in the chili powder, oregano, cumin and red pepper flakes; mix well until the onions are coated. Add the beef broth, tomatoes, tomato paste, salt and sugar, mixing well. Mash the tomatoes with a spoon.

Return the meat and its juices back to the pot. Stir to combine, cover and simmer gently for 1 hour. Uncover and continue to simmer for 40 to 50 minutes. Add the beans and remove from heat. Cool, cover, and refrigerate overnight.

To serve, bring slowly to a simmer and cook until heated through, stirring occasionally. Thicken with cornmeal as desired. Serves 12.

— This recipe is adapted from “How to Eat Like a Republican: Or, Hold the Mayo, Muffy — I’m Feeling Miracle Whipped Tonight” by Susanne Grayson Townsend.

Jacqueline Kennedy’s waffles

1/2 cup butter (1 stick)

1 tablespoon sugar

2 eggs, separated

1 cup plus 1 tablespoon sifted cake flour

1 cup buttermilk

1 pinch salt

4 teaspoons baking powder

Using an electric mixer, cream together the butter and sugar. Add the egg yolks, one at a time, until incorporated. Add the flour and buttermilk, a little at a time, alternating until each is incorporated. Stir in the salt and set aside.

In a separate bowl, whisk the egg whites to stiff peaks. Gently fold the whites into the batter, then gently fold in the baking powder until incorporated. The mixture will be thick and fluffy.

Bake according to the manufacturer’s instructions for your waffle maker. Serve immediately. Serves 4.

— Adapted from “Many Happy Returns: The Democrat’s Cook Book, or How to Cook a G.O.P. Goose,” compiled and edited by Ethel Longstreet & Olga Marcus.