Warren & Florence Harding's Recipes

WARREN HARDING'S FILET MIGNON

4 lb. fillet
Sherry wine
Juice of 2 lemons
Salt & pepper
Bacon strips
3 T. butter
1-1/2 lbs. fresh mushrooms
2 T. flour
2 T. butter
1 c. beef stock
1-1/2 tsp. sherry wine
2 T. lemon juice
Can of asparagus tips
Sweet potatoes, baked & stuffed

Marineate the filet with sherry wine and lemon juice; then season with salt & pepper. Place several long slices of bacon across the top, and stick toothpicks into the strips to hold them in place. Broil quickly at high heat for 8 mintues; then broil slowly for 5 minutes.

Cover with 3 tsp. of butter.

Wash the mushrooms thoroughly, and remove the stems and skin. Add flour, butter and the stock; cook until tender, adding 1-1/2 tsp. sherry wine and a little lemon juice. Serve the mushrooms, whole, around the filet. Serve with stuffed sweet potatoes and green asparagus tips, garnished with strips of red pepper.

WARREN HARDING'S FILET MIGNON

FLORENCE HARDING'S ALMOND COOKIES

1 c. sifted flour
1/3 c. sguar
1/3 c. grated blanched almonds
1/3 c. soft butter
Grated rind of 1 lemon
2 eggs (used separately)
Pinch of salt
Blanched almonds, for garnish

Sift flour and reserve. Mix sugar, grated almonds, butter, lemon rind, 1 whole egg and salt together thoroughly with wooden spoon. Gradually work in the sifted flour.

Form the dough in a ball; wrap in wax paper and chill for at least 1 hour.

Preheat oven to 350-degrees. Roll out the dough 1/4-inch thick on a lightly floured board, and with cookie cutters, cut into cookies of desired sizes and shapes. Place on grased baking sheet; brush with the other egg, which has been beaten; decorate each cookie with 3 blanched almonds.

Bake cookies for about 15 minutes, or until light brown.