Ronald & Nancy Reagan's Recipes


1/2 cup bacon drippings
2 cups chopped onions
4 chopped garlic cloves
2 pounds coarsely ground beef
2 tablespoons chili powder
2 cups red wine (optional)
1 tablespoon salt
1 tablespoon beef base
4 cups canned whole tomatoes, chopped
1 bay leaf
1 tablespoon granulated sugar
4 cups cooked pinto beans

Using a 1 1/2-gallon heavy pot, melt bacon drippings. When hot, sauté onions and garlic cloves. Add ground beef and chili powder. Stir until meat is well browned. Add red wine (optional). Add salt, beef base, tomatoes, bay leaf and sugar. Simmer chili meat, covered, for 20 minutes, stirring often.

Add pinto beans to the meat. Simmer chili con carne for 1 hour, covered over low heat, stirring gently from time to time. Test for flavor. Serves 16.


1 cup onion, chopped
4 tablespoon butter
4 cup rice, cooked
2 cup sour cream
1 cup cottage cheese
1 Bay leaf, crumbled
Salt & Pepper, to taste
16 oz Whole green chilis (canned)
2 cup grated cheddar cheese

Saute onions in butter until limp. Add rice, sourcream, cottage cheese, bay leaf, salt & pepper. Mix well. In greased cassarole dish, put a layer of rice mixture, a layer of chilies (seeded and cut into strips), and 1/2 cup cheddar. Repeat (save 1/3 C cheddar) ending with a layer of rice. Bake for 25 min in 375-degree oven. Top with remaining cheese, and bake 10 more minutes


1 cup butter
1-1/2 cup sugar, divided
2 egg yolks
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 jar (10 ounce size) strawberry or raspberry jelly
4 egg whites
2 cups finely choped nuts

In mixing bowl, cream butter and 1/2 cup of the sugar. Beat in egg yolks. Add flour and salt; knead with fingers. Pat batter out on greased 9x9" pan. Bake at 350°F. for 15-20 minutes, or until lightly browned. Remove from oven, spread with jelly.

Beat egg whites until stiff. Fold in remaining 1 cup sugar and nuts. Spread on top of jelly. Return pan to oven. Bake 25 minutes longer. Cut into squares while still warm.