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Bizarro Cookbooks, Part III

Politics and food. Strange bedfellows? More like awkward dancing partners who never quite get the rhythm down.

I picked up "Cookin' With the Democrats" in a little, used bookstore in Southern Minnesota, and this 1992-era political time capsule has given me years of dorky pleasure, although I haven't actually cooked anything from it.

Offering up recipies and mug shots of "Senators, Representatives, Governors and other Prominent Democrats who generously share their favorite recipes with America's Homemakers" we can stare in wide-eyed wonder at how socially retarded this piece comes off for the supposedly progressive political party... this was, after all, the early '90s.

Particularly entertaining are the recipe choices, from the personal (Sen. Tom Daschle's Famous Cheesecake) to the impersonal (J. Robert Kerrey's Governor's Mansion Cook's recipe for Chocolate Chip Cookies), promotional submissions (Sen. Tom Harkin's Stuffed Iowa Chops) to enigmatic choices (Rep. Ben Erdreich's Banana Frappé — Diet Shake... by the way, it's a banana, milk and vanilla. This is a recipe? For adults?)

For your enjoyment, I offer up Rep. Thomas P. "Tip" O'Neill, Jr.'s recipe (no guarantees on this one, folks) :

Beer Roast

4 pounds beef roast (round, rump or sirloin)
Salt and pepper
1/2 cup sugar
1 small bottle catsup
2 cans beer
4 medium carrots, cut into 1/4" slices
2 medium onions, sliced
1 large green pepper, diced coarsely
2 large stalks celery, sliced
Cooked rice or noodles

Place roast in open pan, season with salt and pepper and roast at 350 for 1/2 hours.

Combine sugar, catsup and beer and add to meat with vegetables.

Reduce oven heat to 325. Cook, uncovered, until tender.

Delicious served with rice or egg noodles. May be frozen.

Serves 12-16



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