Warren & Florence Harding's Recipes


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.



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.