5 Iconic Pat Nixon Recipes You'll Love

Pat Nixon was not only the wife of the 37th President of the United States, Richard Nixon, but also a figure known for her grace, warmth, and notably, her culinary prowess. While often overshadowed by her husband's political career, Pat's contributions to the White House included her delightful recipes that captured the hearts of many. Here are five iconic recipes from Pat Nixon that you might just find yourself falling in love with:

Pat Nixon’s Meatloaf

One of the timeless classics from Pat Nixon’s cookbook, her meatloaf recipe embodies the comforting simplicity of American home cooking.

• 1 ½ pounds ground beef
• 1 cup breadcrumbs
• 1 cup milk
• 1 egg
• 1 small onion, finely chopped
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon dry mustard
• ¼ cup ketchup
• 2 tablespoons brown sugar
• 1 teaspoon Worcestershire sauce

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Mix the ground beef, breadcrumbs, milk, egg, onion, salt, pepper, and dry mustard together in a bowl.
3. Form the mixture into a loaf and place it in a baking dish.
4. In a separate bowl, mix ketchup, brown sugar, and Worcestershire sauce for the glaze. Spread this over the top of the meatloaf.
5. Bake for about 1 hour or until the meatloaf’s internal temperature is 160°F (70°C). Let it rest for a few minutes before slicing.

💡 Note: For a healthier twist, you can substitute part of the ground beef with ground turkey or add in finely chopped vegetables like bell peppers or carrots.

Pat Nixon’s Peanut Butter Cookies

These cookies were a favorite during her time in the White House, offering a sweet and nutty flavor that pairs perfectly with a cup of tea or coffee.

• ½ cup unsalted butter, softened
• ½ cup peanut butter
• ½ cup white sugar
• ½ cup brown sugar, packed
• 1 egg
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt

Instructions:

1. Cream together butter, peanut butter, white sugar, and brown sugar until light and fluffy.
2. Beat in the egg and vanilla.
3. In another bowl, sift together the flour, baking soda, baking powder, and salt. Gradually blend into the peanut butter mixture.
4. Drop spoonfuls of dough onto a prepared baking sheet, flatten with a fork in a criss-cross pattern.
5. Bake at 350°F (175°C) for about 10-12 minutes, or until the edges are golden.

🍪 Note: Add a sprinkle of sea salt before baking for an extra layer of flavor.

Pat Nixon’s Orange Soufflé

This dessert is a testament to Pat’s creativity in blending simple ingredients into an elegant dish.

• 4 oranges
• 6 eggs, separated
• 1 cup sugar
• 2 tablespoons flour
• 1 cup heavy cream
• Confectioner’s sugar for dusting

Instructions:

1. Hollow out the oranges, keeping the shell intact for presentation.
2. Blend the orange pulp, then combine with the egg yolks, sugar, flour, and cream in a saucepan.
3. Cook over low heat, stirring constantly until the mixture thickens, then remove from heat.
4. Beat the egg whites until stiff peaks form. Gently fold into the orange mixture.
5. Fill the orange shells with this soufflé mixture and bake at 400°F (200°C) for about 15 minutes or until risen and lightly browned.

Pat Nixon’s Green Beans with Lemon Vinaigrette

Perfect for those looking for a light, zesty side dish, Pat Nixon’s green beans add a touch of sophistication to any meal.

• 1 pound fresh green beans
• 1 tablespoon Dijon mustard
• 2 tablespoons lemon juice
• 1 teaspoon sugar
• ¹⁄₃ cup olive oil
• Salt and pepper
• Fresh parsley, chopped

Instructions:

1. Blanch the green beans until they are crisp-tender, then plunge into ice water to stop cooking.
2. Whisk together mustard, lemon juice, sugar, olive oil, and season with salt and pepper.
3. Toss the beans with the vinaigrette and garnish with chopped parsley.

Pat Nixon’s Seafood Newburg

A recipe from her time at the White House, this rich and creamy dish highlights her love for elaborate meals.

• 1 pound mixed seafood (shrimp, lobster, scallops)
• 3 tablespoons butter
• 1 shallot, finely chopped
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 cup heavy cream
• 2 egg yolks, beaten
• ¼ cup sherry or white wine
• Salt, pepper, and cayenne to taste
• Parsley for garnish

Instructions:

1. Melt butter in a saucepan, add shallots and cook until translucent.
2. Stir in flour to make a roux, then slowly add milk and cream, stirring to avoid lumps.
3. Once thickened, temper the egg yolks with some of the hot cream, then slowly whisk this back into the saucepan.
4. Add the seafood, cooking gently until done. Season with sherry, salt, pepper, and cayenne.
5. Serve hot, garnished with parsley.

From Pat Nixon's Meatloaf, which speaks to the comfort of classic home cooking, to her Seafood Newburg, which showcases a flair for the dramatic and luxurious, each recipe tells a story of her culinary journey. These dishes not only provided sustenance but also became a way for Pat Nixon to connect with people, sharing a piece of her home through her kitchen. Whether you're looking for a hearty meal or a sweet treat, Pat Nixon's recipes are timeless examples of American cuisine, reflecting a blend of tradition, innovation, and hospitality.

Can I freeze Pat Nixon’s meatloaf?

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Yes, you can freeze Pat Nixon’s meatloaf. Cook it according to the recipe, let it cool, then wrap it tightly in foil or plastic wrap before freezing. Thaw in the refrigerator before reheating.

What can I substitute for peanut butter in the cookie recipe?

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You can use almond butter or any nut or seed butter of your choice. Keep in mind that the flavor and texture might slightly change based on the substitution.

How can I make Pat Nixon’s Orange Soufflé less sweet?

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To reduce sweetness, you can decrease the amount of sugar used in the recipe. Start by reducing it by 25% and adjust to taste. Also, you can enhance the orange flavor by adding some zest.