Lyndon & Lady Bird Johnson's Recipes
LYNDON JOHNSON'S BARBECUE SAUCE
1/4 cup butter or margarine
1/4 cup cider vinegar
1/4 cup ketchup
1/4 cup lemon juice
1/4 cup Worcestershire sauce
1/2 teaspoon Tabasco sauce
Bring all ingredients to a boil in a saucepan. If your are baking
chicken pour over the chicken pieces in a foil lined pan. Bake,
uncovered at 350° for 1 hour, basting occasionally. This is enough
sauce to cover 6 large pieces of chicken. If you're baking more,
this recipe can be doubled or tripled. Refrigerate leftover sauce.
Makes 1-1/4 cups.
LADY BIRD JOHNSON'S SPOON BREAD
(Spoon bread was a favorite dish with Lyndon Johnson's mother,
which she passed on to his wife, Lady Bird. With a fruit salad or
a green salad and meat, it makes a perfect lunch)
3 cups milk
1 cup cornmeal
Butter (the size of a walnut)
3 level teaspoons baking powder
1 level teaspoon salt
Stir cornmeal into 2 cups of milk and let mixture come to a boil,
making a mush. Remove from heat and add balance of milk and
well-beaten eggs. Stir in salt, baking powder and melted butter.
Bake in 2-quart greased casserole for 30 minutes at 350 degrees.
LADY BIRD JOHNSON'S FAMOUS LEMON CAKE
3/4 cup butter or margarine (at room temperature)
1 1/4 cups granulated sugar
8 egg yolks
2 1/2 cups cake flour
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla extract
1 teaspoon grated lemon rind
1 teaspoon lemon juice
Cream butter and sugar until fluffy. In a separate bowl, beat egg
yolks until light and lemon-colored; blend into creamed mixture.
Sift together flour, baking powder and salt; resift 3 times. Add
sifted ingredients to creamed mixture in thirds, alternating with
milk. Beat the batter thoroughly after each addition.
Add vanilla extract, lemon rind and lemon juice; beat 2 minutes.
Bake in greased 10-inch Bundt pan in preheated oven at 325 degrees
for 1 hour or until cake tester inserted in center comes out clean.
You can also can use three 9-inch round cake pans and bake at
350 degrees for 25 minutes. Double the frosting recipe for a
2 cups confectioners’ sugar
1/4 cup butter or margarine (at room temperature)
Grated rind of 1 lemon
Juice of 1 lemon
2 teaspoons cream (or more, until spreading consistency)
Yellow food coloring, if desired
Combine ingredients and beat, adding cream until desired consistency.
LADY BIRD'S SPICED TEA
8 tea bags
2 cups boiling water
1-1/2 cups sugar
2 quarts water
1 3-inch cinnamon stick
1 6-oz can frozen lemon juice concentrate
1 6-oz can frozen orange juice concentrate
Pour boiling water over tea and let cool. Strain and pour into a 4-quart saucepan. Add sugar, water and cinnamon and bring to a boil. Reduce heat and stir in frozen juices. Cover and let simmer for 20 minutes to allow flavors to blend. Add more sugar or water to taste. Makes 16 to 20 cups.
Lady Bird noted, "I like to serve this to guests on a cold winter's day here at the Ranch, just as I did at the White House." It may be served iced, as well. You may use 6 ounces of fresh lemon or lime juice instead of frozen concentrate. Whole allspice, cloves or spiced tea (chai) mix may be added with the stick cinnamon. In general, the flavor will improve when the tea is stored overnight in the refrigerator.
LADY BIRD'S CHICKEN SALAD
5 cups of chicken breast, cut in medium size
5 hard boiled eggs, diced
5-6 stalks of celery, stripped and diced
3/4 cup almond slivers (toasted without butter)
5 oz can of water chestnuts cut in small pieces
2 dashes of cayenne pepper
1 tsp. of curry powder
1 tsp. of a dijon mustard
Mix first five all ingredients in a large bowl - lightly, with a fork. Then add pepper, curry, and mustard along with just enough mayonaise to moisten. Now it's ready to serve! Other options would be to include: white seedless grapes, pineapple, mango chutney, capers, or black olives.
1. On toast - the good Southern way - with chilled cantaloupe on the side
2. Just a scoop on a bed of mixed greens
3. Scoop out a ripe tomato, then spoon chicken salad inside
LADY BIRD'S PECAN PIE
1/3 cup butter
3/4 cup sugar, firmly packed
1 cup light corn syrup
3 eggs, slightly beaten
1 teaspoon vanilla
1/4 teaspoon salt
1 cup broken native Texas pecans
Prepare one pie shell. Cream together butter and brown sugar. Beat in the rest of the ingredients. Pour into an unbaked pie shell. Bake in a moderate oven, 375 degrees, for 30 to 45 minutes. Makes one 9-inch pie.