Richard Nixon was raised a country boy. When he was born in Yorba Linda, there were only about three hundred or so residents. Nine years later when his family moved to East Whittier, the area was so sparsely populated that the residents of nearby Whittier considered it “out in the country.” All the roads were dirt. Homes were several blocks apart. The Nixons ran a little gas station with general store. Richard’s mother Hannah was a terrific cook, and was especially talented in making pies. Meat and potatoes were the staple of the day. And Richard Nixon developed quite a country boy appetite. These were some of his favorite recipes:
Saute until just done in hot butter 1 thinly sliced, medium potato. Add, quickly cook golden, 1 sliced, medium yellow onion. Add, quickly cook crisp, about 16 dollar-sized pieces cooked, hard Virginia ham, each 1/8 inch thick. Add all to 10 inch omelet skillet with 4 tbsps. hot butter. Add half of 8 beaten eggs; let eggs set on bottom, holding vegetables and ham; add salt, pepper, rest of eggs. Cook, tilting pan to side, pushing in sides of omelet with spatula to let eggs run under and set on bottom. Set top under hot broiler. Serve warm or cold, in wedges.
Two small chickens cut into halves
To ½ cup melted butter, add the following:
Juice of two lemons
1 teaspoon garlic salt
1 tablespoon paprika
1 tablespoon oregano
Salt and pepper to taste
Marinate chicken for three to four hours in sauce
Barbecue- basting often with remainder of sauce
Or to bake—oven at 325 – bake 45 minutes—basting often.
You will need a spring-form pan in addition to the following ingredients:
2 eight-ounce packages cream cheese, softened
1 pound creamed cottage cheese
1 ½ cups sugar
4 eggs, slightly beaten
3 tablespoons cornstarch
3 table spoons flour
1 ½ tablespoons lemon juice
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
½ cup butter, melted
1 pint sour cream
Preheat oven to 325ᵒ. Grease a nine-inch spring-form pan.
In the large bowl of an electric mixer, beat the cream cheese with cottage cheese at high speed, until they are well combined. Gradually beat in the sugar and then the eggs. At low speed, beat in the cornstarch, flour, lemon juice and rind, and vanilla. Add the melted butter and sour cream. Beat just until it is smooth. Pour into greased pan. Bake one hour and 10 minutes, or until firm around the edges. Turn off the oven. Let the pan stand in the over for two hours. Then remove and let it cool completely. This takes at least two hours. Refrigerate the cake for three hours, or until it is well chilled.
To remove the cake from the pan, run a spatula around the sides of the cheesecake and then release the clasp of the spring-form pan. Leave the bottom of the pan in place and put it right on a serving plate.
Early Yorba Linda with the Nixon home and barn in the center of picture