Richard & Pat Nixon's Recipes


1 (10 oz) package frozen broccoli
1/2 cup mayonnaise
1/2 teaspoon lemon juice
1/2 cup shredded Cheddar cheese
4 boneless chicken breasts, cooked & cubed
1 can cream of mushroom soup
1/2 teaspoon curry powder
Bread crumbs

Cook broccoli according to directions on package. Drain. Put broccoli in bottom of greased casserole. Top with cubed chicken.

Combine soup, lemon juice, mayonnaise, and curry powder. Spread mixture over chicken. Sprinkle with cheese and bread crumbs. Bake at 350° for 30 minutes.


2 tablespoons butter
1 cup finely chopped onions
2 garlic cloves, minced
3 slices white bead
1 cup milk
2 pounds lean ground beef
2 eggs, lightly beaten
1 teaspoon salt
Ground black pepper, to taste
1 tablespoon chopped fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
2 tablespoons tomato puree
2 tablespoons bread crumbs

Grease a 13-by-9-inch baking pan. Melt butter in a saute pan, add garlic and saute until just golden -- do not brown. Let cool.

Dice bread and soak it in milk. In a large mixing bowl, mix ground beef by hand with sauteed onions and garlic and bread pieces. Add eggs, salt, pepper, parsley, thyme and marjoram and mix by hand in a circular motion.

Turn this mixture into the prepared baking pan and pat into a loaf shape, leaving at least one inch of space around the edges to allow fat to run off. Brush the top with the tomato puree and sprinkle with bread crumbs. Refrigerate for 1 hour to allow the flavors to penetrate and to firm up the loaf.

Preheat the oven to 375 degrees. Bake meatloaf on lower shelf of oven for 1 hour, or until meat is cooked through. Pour off accumulated fat several times while baking and after meat is fully cooked. Let stand on wire rack for five minutes before slicing. Serves 6.