Richard & Pat Nixon's Recipes
RICHARD NIXON'S "NIXON CHICKEN"
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
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.
PAT NIXON'S MEATLOAF
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.