 Ah...Independence! It's a grand ol' Nation and a grand ol' day to do something special for the ocassion -- like cook up a great recipe from a famous (or infamous) American or two!
Why not make your holiday feast an extra special one this year by adding one or more of these special recipes to your menu. From a selection of fine desserts to a special crab cake recipe, you'll find these foods the perfect touch to your Fourth celebration.
 President & Laura Bush's Deviled Eggs 12 large eggs, boiled hard and peeled
1 Tbsp (plus) soft butter
1 Tbsp (plus) mayonnaise
1 Tbsp Dijon mustard
1/2 tsp Yucatan Sunshine Habanero sauce
Salt to taste
Cut eggs in half and set aside. Put egg yolks in food processor and add all ingredients. Process for 20 seconds or until mixture has blended. Check for taste and increase mustard, salt or Habanero sauce if desired. Place mixture in piping bag with star tip and pipe into egg halves. Sprinkle with paprika and chopped parsley. Chill for about an hour before serving.
Note about Yucatan Sunshine Habanero sauce: Habanero is a type of hot sauce, which can be substituted with Tabasco sauce. Yucatan Sunshine and other brands of the sauce can be purchased at most local supermarkets nationwide. The Bushes used the Yucatan Sunshine Habanero when living in Texas, and now the White House chef uses the sauce in a variety of recipes.
 Secretary Evans' "Enchiladas Verde de 1776"Ingredients
1 dozen corn tortillas
1 lb. Jack cheese, grated
1 8oz. Can salsa verde (Herdez)
1/2 pt. Whipping cream
Preparation
1. Heat tortillas, one at a time in a warm skillet. Use a little Pam as needed to keep moist.
2. Roll a small amount (large tablespoon) of cheese in each tortilla. Roll as tightly as possible. This can be done as the next tortilla is heating.
3. Pack the enchiladas tightly in a 8x10 pan.
4. Cover with balance of the cheese.
5. Mix the salsa and cream and pour evenly over the top. Do not mix until ready to use or it will curdle.
6. Sprinkle ripe olives over top (optional).
Bake in 350 oven until cheese starts to brown.
President and Laura Bush's Guacamole Recipe
8 ripe avocados
4 lemons, juiced
7 shallots, finely chopped
1 jalapeno pepper, seeded and finely chopped
1/2 bunch cilantro, finely chopped
1 tsp black pepper
1 Tbsp salt
Halve and pit avocados and scoop out flesh into a bowl. Mash to desired consistency and mix in remaining ingredients. Cover with plastic wrap and refrigerate for about an hour before serving. Serve with tortilla chips.
 George Washington’s Cranberry Pudding(serves 6 to 8)
2 eggs, beaten
2 tablespoons sugar
Pinch salt
1/2 cup molasses
2 teaspoons baking soda
1/3 cup boiling water
1 1/2 cups sifted flour
1 1/2 cups cranberries, cut in half
Combine eggs, sugar, salt and molasses. In a separate container, put 2 teaspoons of soda in 1/3 cup boiling water. Add to egg mixture. Stir in flour and cranberries. Steam in a buttered rice steamer for 1 1/2 hours. Serve warm with the following sauce.
Sauce
2 sticks butter
2 cups sugar 1 cup half and half
Melt buter and stir until sugar is dissolved.
 Mamie Eisenhower’s Million Dollar Fudge4 1/2 cups sugar
pinch of salt
2 tablespoons butter
1 tall can evaporated milk
12 ounces semi-sweet chocolate bits
12 ounces German-sweet chocolate
1 pint marshmallow cream
2 cups nutmeats
Boil the sugar, salt, butter, evaporated milk together for six minutes.
Put chocolate bits and German chocolate, marshmallow cream and nutmeats in a bowl. Pour the boiling syrup over the ingredients. Beat until chocolate is all melted, then pour in pan. Let stand a few hours before cutting.
Remember it is better the second day. Store in tin box.
 Mrs. Truman’s Mac & Cheese8 oz. Macaroni
½ # grated cheddar cheese
2 cups milk
1 egg
¼ cup oleo
Cook mac. Drain & cool. Place
layer of mac. in baking
dish. then add layer of cheese
Repeat layers.
Combine milk & egg &
Pour over mac. & cheese-
Dot Z [sic] butter.
This can be done
day before & refrigerate.
 Senator Barbara Mikulski's Crab Cakes1 lb. jumbo lump or backfin crab meat
2 slices white bread
1 tbsp. mayonnaise (light or regular)
1 tbsp. Dijon mustard
2 tsp. Old Bay or Wye River seasonings
1 tbsp. snipped parsley (optional)
1 egg (or substitute for special diets)
tartar sauce or cocktail sauce
Directions:
Beat the egg in a bowl. Trim the crusts from the bread and break the slices into small pieces. Add these pieces to the egg. Mix in the mayonnaise, Dijon mustard, Chesapeake seasoning and parsley, and beat well.
Place the crabmeat in a bowl and pour the egg mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat.
Form the cakes by hand into patties about 3 inches around and 3/4-inch thick. Shape should be like a cookie, not like a meatball or golf ball. Place the cakes in the refrigerator for at least 45 minutes before cooking. This is very important so the cakes don't fall apart.
Broil the Crab Cakes:
Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4 to 5 minutes on each side.
Or saute:
Heat a small amount of butter or olive oil in a skillet and saute the cakes, turning several times, until golden brown or about 8 minutes total cooking time.
Serve at once with tartar sauce, mustard, or cocktail sauce on the side.
 Uncle Sam's 4th of July Lemonade Pie1 14 oz can sweetened condensed milk
1 6 oz can frozen lemonade
1 12 oz Cool Whip®
2 6 0z graham cracker
9 inch pie crust
Fresh strawberries and blueberries
Mix milk and thawed lemonade (do not make lemonade as directed.). Then
refrigerate for 10 minutes. Afterwards, fold in cool whip then pour
into pie crusts. Fold in fresh berries and decorate top with berries as
well. Refrigerate for at least two hours or longer. Keep refrigerated
after serving.
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