Dolley Madison’s Cheese Straws

The following recipe is credited to First Lady Dolley Madison.

First Lady Dolley Madison

First Lady Dolley Madison

Dolley Payne Todd Madison (May 20, 1768 – July 12, 1849) was the wife of James Madison, President of the United States from 1809 to 1817.

According to Wikipedia, she was noted for her social gifts, which boosted her husband’s popularity as President. In this way, she did much to define the role of the President’s spouse, known only much later by the title First Lady – a function she had sometimes performed earlier for the widowed Thomas Jefferson.

Dolley Madison also helped to furnish the newly constructed White House. When the British set fire to it in 1814, she was credited with saving the classic portrait of George Washington.

In widowhood, she often lived in poverty, partially relieved by the sale of her late husband’s papers.”

Ingredients: 

  • 4 c. sharp Cheddar cheese, finely grated, room temperature
  • 1 c. butter, room temperature
  • 3 c. flour
  • 1/2 tsp. salt
  • 1 1/2 tsp. paprika
  • 1/2 tsp. oregano
  • 1/2 tsp. dried parsley
  • 1 tsp. garlic powder
  • 1/4 tsp. white pepper

Directions: In a bowl, cream cheese and butter together. Add remaining ingredients and mix thoroughly to form dough.

Roll out dough on a floured board to 1/4″ thickness.  Using a sharp knife, cut into strips about 1/2″ x 4″ wide.  Place strips on an un-greased baking sheet.

Bake 400°F for 8 minutes until golden brown.

Yield: 6 dozen

Calories:  70 calories per serving

Source: Famous White House Recipes, The American Collection Cookbooks, Volume 1

Presidential Favorite Appetizers

The 8th United States President, Martin Van Buren (term from 1837 to 1841), reportedly named the following appetizer as his favorite.

U.S. President Martin Van Buren

U.S. President Martin Van Buren

Midnight Edam Cheese Spread

Ingredients:

  • 4 oz. Edam cheese
  • 1/4 lb. sweet butter
  • 2/3 c. beer
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. dry mustard
  • 1/2 c. plum tomatoes (peeled, seeded and chopped)
  • 1/2 tsp. garlic salt
  • 1 1/2 Tbsp. green onions, finely minced
  • Toast slices

Directions: Cut a 2″ slice across the top of cheese and set aside. Scoop out the inside of the cheese. Using a blender or food processor, mix together the scooped-out cheese and butter. Slowly add beer.

Mix in Worcestershire sauce, dry mustard, tomatoes, garlic salt and onions. Fill the shell with the cheese mixture and cover with the reserved 2″ cheese piece.

Refrigerate for at least 2 hours and serve with toast slices.

Yield: 6 servings (approximately 1/4 c. spread)

 

The following recipe was considered a favorite of the 19th U.S.President, Rutherford B. Hayes (term from 1877 to 1881).

Curried Cucumbers & Crab Meat

Ingredients:

  • 1 c. mayonnaise
  • 1 1/2 Tbsp. curry powder
  • 1/2 c. crab meat
  • 2 cucumbers
  • 6 thin slices of bread
  • 1/2 c. black olives (pitted and chopped)
U.S. President Rutherford B. Hayes

U.S. President Rutherford B. Hayes

Directions: In a bowl, combine mayonnaise, curry powder and crab meat. Peel cucumbers and cut them into thin slices.

Using a start circle-shaped cookie cutter, cut out small circles of bread. Spread bread circles with the curry-crab mixture. Place a cucumber slice on each bread circle and top with a small amount of curry-crab mixture. Top with chopped olives.

Yield: 24 slices