George & Barbara Bush's Recipes


1 pound brown sugar
2/3 cup evaporated milk
1 cup pecans

Mix sugar and milk in large microwave-safe dish. Stir until sugar dissolves. Add pecans. Cover with plastic wrap, making slits in the plastic to allow steam to escape. Cook in microwave for 6 minutes. Stir and return to microwave for 3 to 4 minutes. Candy should register 234 degrees on candy thermometer. Beat until thick. Drop by spoonfuls onto wax paper. Let it become firm before removing from paper. Makes 24 pralines.


1 (2-1/2 to 3 pound) broiler-fryer, quartered
3 tablespoons lemon juice
1 tablespoon cooking oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
2-1/2 cups water
1 cup coarsely chopped onion
1/2 to 3 /4 cup granulated sugar
1/2 cup butter or margarine
1/3 cup yellow mustard
1/4 cup cider vinegar
1/2 teaspoon ground black pepper
2-1/2 cups catsup
6 to 8 tablespoons lemon juice
1 /2 teaspoon ground red pepper

Place chicken in a plastic zip top bag. Set in a shallow dish. For marinade, stir together 3 tablespoons lemon juice, cooking oil, salt 1 /2 teaspoon black pepper, and garlic. Pour over chicken. Close bag. Marinate in the refrigerator for up to 24 hours, turning often.

In a saucepan, combine water, onion, sugar, butter, mustard, vinegar and 1 /2 teaspoon pepper. Bring to boiling, reduce heat. Simmer, uncovered, for 20 minutes. Stir in catsup, Worcestershire, 6 to 8 tablespoons lemon juice, and red pepper. Return to boiling; reduce heat. Simmer, uncovered for 50 to 60 minutes or until reduced to about 4 cups.

Meanwhile, drain chicken, discarding marinade.

In a grill with a cover, arrange preheated coals around a drip pan. Test for medium heat above the pan. Place chicken, bone side down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is done. Brushing often with barbecue sauce the last 10 minutes of grilling.

To serve, pass around additional barbecue sauce with chicken.


1 cup plus 2 tablespoons flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/3 cup brown sugar, firmly packed
1/3 cup granulated sugar
1 egg
1 1/2 teaspoons very hot water
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips

Preheat oven to 375 degrees. Grease baking sheets with vegetable oil.

Sift flour, baking soda and salt on wax paper.

Beat butter, sugar and egg in large bowl until fluffy, about 3 minutes.

Beat in hot water and vanilla extract. Gradually beat in flour mixture until blended and smooth. Drop dough by well rounded teaspoonsful on prepared baking sheets. Bake until golden, about 10 minutes.

Cool on sheets on wire rack to cool completely. Makes about 3 dozen cookies.



1 cup margarine
2 cups confectioners' sugar
2 cups all-purpose flour


4 teaspoons lemon juice
Grated rinds of 2 lemons
4 eggs, well beaten
2 cups granulated sugar
1 teaspoon baking powder
4 tablespoons flour
1 cup shredded coconut

Mix margarine, confectioners' sugar and flour. Spread in 15 x 10-inch jellyroll pan. Bake at 350 degrees F for 15 minutes until pale tan. Cool.

Mix remaining ingredients. Pour over crust. Bake for 25 minutes at 350 degrees. Cut into bars.