The Washington Times - March 29, 2013, 08:33AM

White House archives reveal that once upon a time, the Easter dinner menu for President George W. Bush and his family on April 7, 2007, consisted of Texas grapefruit, avocado and mozzarella salad; fire-glazed ham; green chili cheese grits souffle; roasted orange molasses sweet potatoes; roasted asparagus; Brazos Valley cheeses; fresh yeast rolls and coconut cake with Blue Bell ice cream.

Laura Bush shared many recipes with the public during her time as first lady. This short but definitely Lone Star-style recipe is of them, courtesy of the George W. Bush Presidential Library in Dallas. The directions are exactly what was issued back in the day.

SEE RELATED:


President and Laura Bush’s Deviled Eggs Recipe:

12 large eggs, boiled hard and peeled; 1 tbsp. (plus) soft butter; 1 tbsp. (plus) mayonnaise, 1 tbsp. Dijon mustard, 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.

The recipe notes that plain old Tabasco sauce can be substituted for the habanero version.