The cheese roll that fed Everett McKinley Dirksen | Bleader

The cheese roll that fed Everett McKinley Dirksen

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I picked up Another Helping, the 1963 cookbook of the Woman's Club of Saint Barnabas Church in Beverly, as a present, but a couple of the recipes were curious enough that I had to share them.

Garlic Cheese Roll, Mrs. Everett McKinley Dirksen*

  • 1/2 lb. mild cheddar
  • 1/2 lb. sharp cheddar
  • 1/2 lb Kraft pimento
  • 1 small cake Philadelphia cream cheese
  • 2 or 3 cloves garlic
  • 1 Tbsp. Worcestershire sauce
  • cayenne pepper

Cut cheese into small pieces suitable for food grinder, leave at room temperature until soft - run cheddar, pimento and garlic through food grinder - add sauce, pepper and cream cheese and work by hand - make into sausage-like roll and roll 1/2 in paprika and half in dried parsley in wax paper - put in refrigerator over night to "ripen" (This keeps for months in a freezer.) Serves 30.

Famous Bean Soup Recipe, Senator Paul H. Douglas

Take two pounds of small Navy pea beans, wash and run through hot water until beans are white again. Put on the fire with four quarts of hot water. Then take one and one-half pounds of smoked ham hocks, add to bean kettle, and boil slowly approximately three hours in covered pot.

Braise one onion chopped in a little butter, and, when light brown, put in bean soup. Season with salt and pepper, then serve. Do not add salt until ready to serve. (Eight persons.)

*Lest you think this is some clever strategy to get Senator Dirksen's name in the book, many of the contributors to the book go by their husband's names.

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