Mrs Lyndon Johnsons Spinach Soufflé Recipes

ANNE'S TWICE-BAKED SPINACH SOUFFLéS

Steps:

• Preheat the oven to 400°F. Generously butter six 8-ounce ramekins or one 6-cup jumbo muffin tin or silicone muffin mold.
• To prepare the spinach, in a skillet, heat the oil over medium heat. Add the shallot and cook until soft and translucent, 2 to 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the well-drained spinach and season with cayenne, salt, and pepper. Continue cooking, stirring, until the mixture is well combined and all the moisture has evaporated, 2 to 3 minutes. Set aside.
• To prepare the béchamel sauce, in a heavy-bottomed saucepan, melt the butter over medium heat. Whisk in the flour, and cook until foaming but not browned, about 1 minute. Whisk in the warmed milk. Bring to a boil over high heat. Once it is at a boil, continue cooking, stirring constantly, until the sauce thickens, about 2 minutes. Season with nutmeg, salt, and pepper.
• You will use two-thirds of this sauce as the base for the soufflés. The remaining one-third will be the coating sauce at the end. Transfer one-third of the sauce to a small saucepan. Add the half-and-half and stir to combine. Set aside.
• Stir the spinach into the larger amount of sauce; taste and adjust the seasoning with salt and pepper. Add the egg yolks one at a time, stirring between each addition. Set aside.
• To make the soufflés, in the bowl of a heavy-duty mixer fitted with the whisk, beat the egg whites with a pinch of salt on medium speed until foamy. Increase the speed to high and whip until stiff peaks form, 2 to 3 minutes.
• To lighten the soufflé, add about one-fourth of the beaten egg whites to the spinach-sauce mixture and whisk until well mixed. Pour this mixture over the remaining whites and fold together until smooth.
• Fill the prepared ramekins with the mixture. Place them on a baking sheet and bake until the soufflés are puffed and browned, 12 to 15 minutes. Leave the oven on.
• Transfer the soufflés to a rack and cool slightly. Turn out each soufflé into a large gratin dish or casserole. If the soufflés stick, release them by running a butter knife or offset spatula around the rims. Set aside.
• To finish the soufflés, bring the reserved cream sauce to a boil over medium-high heat. Add the mustard and 1/4 cup of the Gruyère cheese. Stir to combine, then taste and adjust for seasoning with salt and pepper. Spoon the sauce over the soufflés to coat, then sprinkle each evenly with the remaining 1/4 cup Gruyère. (The dish may be made to this point and held at room temperature for up to 1 hour or covered in the refrigerator for up 24 hours. However, it is important to bring the dish to room temperature before browning.)
• Bake the sauce-covered soufflés in the gratin dish until browned and bubbling, 7 to 10 minutes. Serve immediately.
• béchamel sauce
• Whether called béchamel (French), balsamella (Italian), or white sauce, this classic sauce is based on a thickener (a roux) made of butter and flour that is whisked together with milk. Simple seasonings include nutmeg, salt, and pepper, but the flavor is improved if the milk is first infused with aromatics like bay leaf and peppercorns. It is as simple as making tea: place the milk and aromatics in a pot and bring to a simmer over medium heat. Remove from the heat and let rest for about 10 minutes; strain out and discard the aromatics.
• Béchamel sauce is the workhorse of cuisine. You can change its consistency by varying the proportions of roux to milk. The more roux, the thicker the sauce, and vice versa. Thin sauces are used as bases for soups and other sauces. Add cheese, for example, and it's Sauce Mornay. A medium béchamel sauce is used for coating and in vegetarian lasagna. Thick béchamel is the base for savory soufflés.

MRS. LYNDON JOHNSON'S BROWNIES

Steps:

• Mix all together and spread in buttered 8 x 8 x 2 tin. Bake 25 minutes and cut in 2-inch squares while still warm.

LYNDON BAINES JOHNSON & CLAUDIA ALTA TAYLOR "LADY BIRD" JOHNSON

Steps:

• By all accounts, Lyndon Baines Johnson was a complex, fiercely competitive man. Lady Bird always said, "Lyndon was in such a hurry, he relished being at the pinnacle of power-a master manipulator who practiced his political instincts to achieve what he wanted." Lyndon Johnson, the consummate politician, learned his profession from none other than a fellow Texan, Speaker of the House Sam Rayburn. LBJ could be the great benefactor or he could be one of the most ruthless and deceptive individuals ever to take over the watch at the White House. President Johnson got more legislation passed through Congress in one year than any other president. I remember he kept a large Rolodex in his private study. It contained the names of all the congressmen, senators, their wives, their children, their anniversaries, their birthdays, and any other pertinent information, especially whether he ever did a favor for them. On the appropriate date, LBJ would make a personal phone call, usually to the wife, to wish her a happy birthday or happy anniversary. Then a day or two later, another personal phone call to the husband at his office asking for support for whatever legislation he was trying to get passed. This was politics in its finest form. Most of the time the president got what he wanted. The First Lady, Lady Bird Johnson, has always regretted that the public did not get to see the family side of her husband. A strong husband and a doting father to his two daughters, Linda Bird and Lucy Baines. Few would believe LBJ was such a family man, as he preferred to keep his family life private. LBJ was a man who could get things done and was willing to do whatever it took. In his private study, called "no man's land" by his staff, there was a sign on a table. It read, "WYHTBTBTHAMWF"-When you have them by the balls, their hearts and minds will follow. He claimed this as his motto, and anyone who didn't know what it meant was told in no uncertain words. Believe me, I was on the receiving end of that lesson! President Johnson's sense of humor was certainly one of the more earthy of any American president. When asked about getting rid of FBI Director J. Edgar Hoover, he decided it would be too difficult to bring off. "Well," he said philosophically, "it's probably better to have him inside the tent pissing out than outside the tent pissing in." While selecting a running mate in 1964, and before he actually settled on Hubert Humphrey, his brother was inquiring about different people and asked about Gene McCarthy. The president said, "There's something sorta stuck up about Gene. You get the impression that he's got a special pipeline to God and that they only talk Latin to each other." Once when LBJ was approached by a railroad executive who said, "I'm just a country boy...," Johnson interrupted, "Hold on there, wait a minute. When anybody approaches me that way, I know I'm going to lose my wallet." An American diplomat once met then-Vice President Johnson at the Rome airport and, while on their way into the city, instructed him as if he were an ignoramus and backwoodsman on how to behave when he met the local dignitaries. Johnson listened patiently, and when they arrived at the hotel, the diplomat said, "Mr. Vice President, is there anything else I can do for you?" "Yes," said Lyndon Johnson sharply, "Just one more thing-button up your shirt!" Lyndon Johnson was very aggressive and wanted to get things done. One night, while working late and keeping his staff late when Johnson was majority leader, one staff member said to the other, "What's the hurry? After all, Rome wasn't built in a day." "No," sighed one of the other staff members, "but Lyndon Johnson wasn't foreman on the job." Johnson didn't care much for President Charles DeGaulle of France. When Vice President Johnson was in Paris and he met then-General Charles DeGaulle for the first time, the latter looked imperiously at Johnson and said loftily, "Now, Mr. Johnson, what have you come to learn from us?" Johnson beamed and replied, "Why, General, simply everything you can ever possibly teach me!" In 1963, the cruel tragedy of President Kennedy's murder catapulted history's most qualified man into the presidency. The new President had more political experience than anyone, except when it came to following in the footsteps of one of the most glamorous administrations in the history of the executive mansion. The new First Lady was also one of the best qualified persons ever to step into that very difficult role. She had twenty-seven years of experience on the national scene, and a great personal knowledge of government and the protocols for entertaining in the White House. During President Kennedy's funeral, Mrs. Johnson's expertise was invaluable. Just about every head of state of the free world, or their representatives, converged on Washington, D.C. The funeral procession was attended by the likes of Charles DeGaulle of France, Emperor Haile Selassie of Ethiopia, Prince Phillip of Great Britain, Queen Frederica and Princess Irene of Greece, Ludwig Eberhard of West Germany, and Prime Minister Lester Pearson of Canada, a few of the 109 dignitaries present. All of these people could have stayed at their individual embassies or missions or, if necessary, at Blair House (the official U.S. guest house). But all of them had to be officially received and, for the most part, fed by the White House. The White House staff did a remarkable job. The chief usher, all the protocol officers, the chefs, the cooks, and everyone concerned made sure America, the deceased President, his family, and the new President were not embarrassed in any way. The first state dinner hosted by the Johnsons was for President and Mrs. Antonio Segni of Italy. One hundred and forty people, politicians and diplomats, attended the black-tie affair. This was the first black-tie state dinner ever served. The dress prior to this was always white tie for official state functions, but LBJ detested wearing a white tie and tails. After the welcoming ceremony at the north portico of the White House, the Segnis were invited to the presidential quarters on the second floor. There, an exchange of gifts was made as a symbol of friendship between the two nations. After the exchange, the president and First Lady and the guests of honor assembled at the head of the grand staircase for the ceremonial entrance down the red-carpeted steps with the marine band playing "Hail to the Chief." The receiving line began just inside the door of the East Room. The dinner menu-selected by Mrs. Johnson from suggestions by White House Chef Rene Verdon-featured Maryland crab meat, fillet of beef, waffled potatoes, string beans almandine, endive and watercress salad, cheese and coffee mousse. Spring flowers were set in green and gold china from the Truman collection and the blue and gold dinner china from FDR's administration. Coffee was served in the red and green rooms after the guests assembled and afterward the guests went back to the East Room, which had been set up for a concert featuring The New Christy Minstrels and Italian opera sung by American performers. This state dinner became the prototype for many to follow. World leaders made their way to Washington, one right after the other, to reassure themselves of the new President. Indeed, Kennedy was a hard act to follow, but LBJ carried it off perfectly. The President's personal taste in food did not require the fine talents of Chef Rene Verdon. Zephyr Wright, who had been cook to the Johnson family for many years, was installed in the family's private kitchen. There she prepared all of LBJ's meals. She cooked to please the president, and she tried to keep him on the low-calorie diet that was standard fare for family dinners. Rene Verdon was in charge of all special occasions, and assisted by four other chefs with finely honed skills. Henry Haller took over as White House chef after Verdon complained to the press about the type of food the President preferred. Verdon was personally dismissed by LBJ. Probably the most exciting social function at the White House of any administration is a wedding. In President and Mrs. Johnson's case, they hosted two of them. The first wedding was Lucy's, on August 6, 1966 to Patrick Nugent. The bride and her new husband, along with both sets of parents, greeted guests in the Blue Room. There were three buffet tables offering a feast of hot and cold dishes including steamship rounds, casserole of sliced chicken, shrimp and lump crab in Creole sauce, and sweetbreads and mushrooms in a heavy cream brandy sauce. The cold dishes included supreme of turkey, duck breast a l'orange, glazed northwest salmon and lobster En Bellevue. The seven-layer wedding cake was a summer fruit cake, a favorite of Lucy's. When Linda was married to Charles Robb on December 9, 1967, it was the first wedding in the White House since Woodrow Wilson's daughter, Eleanor, married William McAdoo in 1914. A private ceremony for Linda and Charles was held in the East Room. As with Lucy's reception, Linda Bird's reception featured an elaborate buffet with lobster barquettes, crab meat bouchees, stuffed mushrooms, mini-lamb kabobs, and quiche Lorraine. The chilled platters included smoked salmon with capers, chicken liver pâté en mould, iced shrimp, assorted cheeses, and finger sandwiches. The wedding cake this time was an old-fashioned, five-layer pound cake, iced in white fondant and decorated with handmade sugar scrolls, loops and braids, pulled sugar roses, white lovebirds, and topped with a sugar basket filled with real white roses. Both Lucy and Linda Bird entertained their wedding parties at the White House and each gave their guests mementos of the occasion. The menus may have varied for each occasion, but both brides-to-be chose the same dessert, Flower Pot Sundaes. These are made by using small ceramic flowerpots of green, white, and pink. Place a piece of yellow cake, split and spread with apricot jam, on the bottom of each. Fill with vanilla ice cream (or any flavor you wish; I prefer homemade apricot ice cream) to within a 1/2 inch of the rim. Place another piece of cake, spread with the jam, on the top. Cut a paper straw, 3 inches long, and insert it in the pot so that two inches extends above the pot. Swirl very stiff meringue on top of the pot until it reaches the top of the straw. At the last minute, place in a very hot oven and brown the meringue. Just before serving, insert an appropriate flower in the straw to complete the presentation. Lucy used a sweetheart rose; while Linda Bird used a sprig of holly and a red rose. The American people meant everything to President and Mrs. Johnson. They tried very hard to overcome difficult obstacles and opened the gates of the White House to the public, inviting them to share the President's home and walk through the gardens. Thousands of people from all walks of life toured the White House during LBJ's administration, and it has been said that his administration was the most open and friendly in the history of the mansion.

EASY SPINACH SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
• Bake in preheated oven for 20 minutes, or until lightly set.
• NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!

SPINACH HERB SOUFFLE

Steps:

• Preheat oven to 375 degrees. Butter a 1 1/2-quart souffle dish or 6 (1-cup) ramekins and sprinkle with 1 tablespoon of the Parmesan cheese. Set aside.
• In a medium skillet, melt 1 tablespoon of the butter over medium heat. Add the green onions and saute until wilted. Add the spinach, herbs, and a pinch each of salt and pepper. Cook, stirring frequently, until the moisture evaporates. Remove from the heat and reserve.
• In a small saucepan heat the milk over medium heat until small bubbles form around the edges.
• In a medium saucepan, melt the remaining 3 tablespoons of butter over medium-high heat. Stir in the flour and whisk until a smooth paste forms, about 2 minutes. Do not allow the flour to brown. Whisk in the hot milk, a pinch of salt, and a dash of hot sauce. Cook, stirring, until the mixture boils and thickens, about 2 minutes. Remove from the heat and beat in the egg yolks one at a time. Fold in the spinach mixture and stir in all but 1 tablespoon of the remaining Parmesan cheese.
• Put egg whites and a pinch of salt in the bowl of an electric mixer. Beat until stiff peaks form. Stir a large spoonful of the egg whites into the spinach mixture to lighten it, then fold in the remaining egg whites just until combined. Spoon the mixture into the prepared souffle mold or ramekins. Sprinkle the top with the remaining cheese. Bake until puffed and golden, about 30 to 35 minutes for the large souffle or 15 to 20 minutes for the small ones. Serve immediately.

SPINACH SOUFFLé

Steps:

• Preheat the oven to 400°F. Position the rack in the center of the oven. Coat a 2-quart soufflé dish or 6 individual 8-ounce dishes with cooking spray. Coat with bread crumbs. Tap out excess; set aside.
• Fill a bowl with ice and water; set aside. Place a steamer basket in a large saucepan; fill with 1 inch water. Bring to a boil, and add the spinach. Cover, and steam until wilted, about 3 minutes. Drain, and plunge into the ice bath to stop the cooking. Let cool, and squeeze out excess water. Place the spinach in the bowl of a food processor; pulse until finely chopped; set aside. You should have about 1 cup.
• Melt the butter in a small saucepan over medium heat. Whisk in the flour, and cook, stirring constantly, for 3 minutes. Gradually whisk in the milk, and bring just to a simmer. Cook, stirring constantly, until slightly thickened, about 3 minutes. Stir in salt and pepper. Remove from heat, and set aside.
• In a large bowl, whisk 2 egg yolks until blended. Whisk in a little white sauce to temper the eggs, then add the remaining sauce, whisking until combined. Add the cooked spinach and grated cheese.
• Place the 4 egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat on low until soft peaks begin to form. Increase speed to high; beat until stiff peaks form and the egg whites are smooth.
• Using a rubber spatula, transfer one-third of the egg whites to the spinach mixture; gently fold in until blended. Add the spinach mixture to the remaining egg whites; gently fold in until just combined. Pour into the prepared dish or dishes.
• Place the soufflé in the oven; reduce heat to 375°F. Bake until puffed and golden, 20 to 30 minutes. Serve immediately.
• (Per serving)
• Calories: 149
• Fat: 7g
• Cholesterol: 85mg
• Carbohydrate: 11g
• Sodium: 488mg
• Protein: 11g
• Fiber: 2g

MRS. LYNDON JOHNSON'S TURKEY DRESSING

Steps:

• Mix together bread and corn bread that has been crumbled with stock from turkey. Be sure to use enough stock so it will not be stiff. Add eggs and remaining ingredients. Bake slowly for one hour.

MRS. LYNDON JOHNSON'S POPOVERS

Steps:

• Grease pans. Mix and sift flour and salt. Combine eggs, milk, and shortening. Gradually add to flour mixture, beating about one minute or until batter is smooth. Fill greased sizzling hot pans about three-quarters full and bake in very hot oven (450°F) about 20 minutes. Reduce heat to moderate (350°F) and continue baking for 15 or 20 minutes.

MRS. LYNDON JOHNSON'S SPINACH SOUFFLé

Steps:

• Sauté onions in small amount of butter. Make white sauce of 2 tablespoons butter, 2 tablespoons flour, 1 cup whole milk (rich or light cream), 1/2 teaspoon salt, and 1/8 teaspoon pepper. Beat yolks until thick and lemon colored. Stir into white sauce and add spinach and cheese. Fold in stiffly beaten egg whites and turn into greased casserole. Set in pan of hot water and bake in moderate oven (350°F) about 50 minutes. Serve at once.