Last night was my favorite night of the month….the monthly gathering of my Book B*tches!  This group is crucial to my sanity.  We always have the best time and actually read and discuss the chosen book each month.  I hosted this month and selected First Women by Kate Anderson Brower.  I really enjoyed the book, but I think I enjoyed Brower’s first novel, The Residence, even more.  However, they’re both exceptional.  Now I need to watch the films “The Butler” and “Jackie.”  I have a bit of an obsession with the first families.  Politics, not so much, but the families in the White House fascinate me.  “The American President” is one of my all time favorite movies.

In keeping with the theme of the book, I chose a menu based on first ladies’ favorite recipes.  The kale salad was served to the Obama family on Thanksgiving several years ago, my main dish was Pat Nixon’s meatloaf, and dessert was Mamie Eisenhower’s Million Dollar Fudge.  And of course I had to serve Watergate salad.  Everything received rave reviews and I had so much fun setting a patriotic table.  I love nothing more than hosting a dinner party–any excuse to bust out the fine china and crystal.  I apologize for the less than stellar photos.  I was too busy having fun to take any real photos, so these were snapped with cell phones and texted to me by my wonderful friends.  Recipes are at the end of this post.

White House Kale Salad:

1 bunch kale, washed, dried, destemmed and chopped (I bought bags of baby kale)

1 bulb fennel, cored and thinly sliced

4 radishes, sliced

1 jalapeno pepper, seeded and sliced

1 scallion, trimmed and and thinly sliced

Shaved Parmesan cheese

1/4 cup Marcona almonds

For the dressing:

1/2 cup olive oil

1/8 cup red wine vinegar

Juice of one lemon

1 shallot, minced

Salt and pepper

Combine the shallot, lemon juice and vinegar in a mason jar.  Gradually whisk in oil.  Shake and set aside.  Pour over kale, mix well and let marinate for half an hour.  Add other toppings just before serving.

Pat Nixon’s Meatloaf:

1.5 lbs ground lean ground beef

3 tbsp bread crumbs

2 tbsp heavy whipping cream

2 tbsp tomato sauce

1 egg

1 tbsp chopped parsley

2 tsp salt

1/4 tsp black pepper

1 tsp seasoning salt

Mix all ingredients well and form loaf.  Place in pan and cover with additional tomato sauce (spread very thinly).  Bake at 375 degrees for fifty minutes.  Turn down to 350 degrees for an additional twenty minutes.

Mamie Eisenhower’s Million Dollar Fudge:

12 oz semisweet chocolate

12 oz German chocolate

2 cups marshmallow creme (Fluff)

4.5 cups sugar

pinch of salt

2 tbsp butter

1 can (12 oz) evaporated milk

2 cups nuts, coarsely chopped (I used walnuts)

Spray a 9×13 inch baking dish with nonstick cooking spray.  In a large bowl, stir together unmelted chocolate and marshmallow creme.  In a medium saucepan, bring sugar, salt, butter and evaporated milk to a boil.  Boil for one minute then reduce to simmer.  Simmer for 6-7 minutes, stirring occasionally.  Pour the hot mixture over chocolate/fluff and stir until smooth.  Add the nuts.  Pour into baking dish and let stand for several hours.  **Super warm here yesterday and I ended up having to place mine in the fridge before cutting.**  Cut into SMALL squares (it’s rich!) and store in an airtight container up to two weeks.

 

Watergate Salad (from Kraft foods)

1 can (20 oz) crushed pineapple (do not drain)

1 package Jell-O pistachio instant pudding

1 cup mini marshmallows

1/2 cup chopped pecans

1.5 cups thawed Cool Whip

Combine first four ingredients in large bowl.  Fold in Cool Whip.  Refrigerate for an hour.  Enjoy!