- Main Page « 2010 Senate Races « Iowa Senate « Chuck Grassley (R)
| IOWA |
Nov. 2,
2010 U.S. Senate |
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| Card - 5 1/2" x 8 1/2". |
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Did you know Chuck Grassley...
Carries the U.S. Constitution in his pocket
Holds the federal bureaucracy accountable and fights waste, fraud and abuse
Understands representative government means of by and for the people
Cuts taxes so Iowans can keep more of their hard-earned money
Knows jobs created through international trade pay better
Goes to bat for small businesses which create 70% of net new jobs
Reaches out to Iowans and answers every phone call, letter and e-mail
Against amnesty because rewarding illegality only leads to more of it
Stands up for judges who interpret the law, not make law
Supports a Constitutional amendment for a balanced budget
Leads legislative efforts for opportunities for farmers
Earns a 100 percent pro-life voting record
Yearly constituent meeting in every county
Grassley Works Campaign Headquarters
4515 Fleur Drive
Des Moines, IA
(515) 288-...
twitter: @grassleyworks
www.GrassleyWorks.com
Grassley on the Record
• Grassley was named the hardest working Member of Congress by The Hill newspaper in June 2010.
• Grassley holds the record for the longest streak of any senator currently serving for not missing a roll-call vote.
• Grassley cut taxes by $2 trillion, the biggest tax cut in a generation, as Chairman of the Senate Finance Committee.
• Grassley legislation created the tax deduction for tuition, secured the deductibility of interest on student loans, and made tax-free savings plans for college permanent.
• Grassley won passage of the first-ever wind energy tax credit, launching the industry at work in Iowa today.
• Grassley was a founding board member of Iowans for Right to Work and has co-sponsored national Right to Work legislation.
• Grassley legislation got 12 major civil rights, labor and employment laws applied to Congress.
• Grassley-sponsored overhaul of the foster care laws in 2008 made it easier for grandparents to adopt and put more kids in permanent, loving homes.
• Grassley voted against the auto bailout and failed stimulus bill. He co-sponsored legislation to shut clown the TARP bailout and holds federal regulators accountable.
• Grassley led efforts to open the work of the Federal Reserve to public scrutiny, fighting for groundbreaking legislation in 2009 and 2010.
• Grassley was given the American Legion's distinguished public service award for his support of a strong national defense, service members, veterans and the American flag.
• Grassley's whistleblower law has recovered $22 billion (and counting) in tax dollars that otherwise would be lost to fraud. He's been called a patron saint of whistleblowers, the patriotic Americans who 'commit truth.'
• Grassley-authored legislation helps keep frivolous lawsuits out of the courtroom.
PAID FOR BY
GRASSLEY COMMITTEE, INC.
FROM THE KITCHEN OF
BARBARA GRASSLEY
WIFE OF SENATOR GRASSLEY
HISTORY OF SENATE BEAN SOUP
Whatever uncertainties may exist in the Senate of the United States, one thing is sure: Bean Soup is on the menu of the Senate Restaurant every day.
The origin of this culinary decree has been lost in antiquity, but there are several oft-repeated legends.
One story has it that Senator Fred Thomas Dubois of Idaho, who served in the Senate from 1901 to 1907, when chairman of the committee that supervised the Senate Restaurant, gaveled through a resolution requiring that bean soup be on the menu every day.
Another account attributes the bean soup mandate to Senator Knute Nelson of Minnesota, who expressed his fondness for it in 1903.
In any case, Senators and their guests are always assured of a hearty, nourishing dish; they know they can rely upon its delightful flavor and epicurean qualities.
THE FAMOUS SENATE RESTAURANT BEAN SOUP RECIPE
Take two pounds of small Michigan Navy Beans, wash, and run through hot water until Beans are white again. Put on the fire with four quarts of hot water. Then add one and one-half pounds of Smoked Ham Hocks, boil slowly approximately three hours in covered pot. Braise one onion, chopped, in a little butter, and when light brown put in Bean Soup. Season with salt and pepper, then serve. Do not add salt until ready to serve. (Eight persons.)
PAID FOR BY THE GRASSLEY COMMITTEE
NOT PRINTED AT TAXPAYER EXPENSE
Paid for by Grassley Committee, Inc. Contributions are not tax deductible for federal income tax purposes. Corporate contributions are prohibited by federal law. Federal law requires us to use our best efforts to collect and report the name, mailing address, occupation and name of employer for each individual whose contributions exceed $200 in a calendar year.
TASTY MEAT LOAF
1 ½ pounds - - -Ground Beef
1 Cup - - - - - - -Oatmeal, uncooked
2 - - - - - - - - - -Eggs
¼ Cup (or more) -Chopped Onion
1 Tablespoon - -Worcestershire Sauce
¼ Teaspoon - - Pepper
1 Tablespoon - Catsup
2 Teaspoons- - Salt
1 Cup - - - - - - Milk
1 Teaspoon - - -Chili Powder
METHOD: Mix all ingredients thoroughly - hands work best. Shape into two meat loaves. Put crosswise in 9x13 cake pan. Pour water around the loaves.
BAKE in a 350º oven until loaves are brown - 45 minutes to 1 hour.
FRENCH ONION SOUP
3 Cups - - - - -Thinly sliced onion - 2 medium
5 Cups - - - - - Broth - part beef and part chicken
4-5 oz. - - - - - Day Old French Bread - ½ inch slices, toasted
½ Cup - - - - - Shredded Gruyere or Swiss Cheese, medium shred
Chopped chives, for gamish if desired
METHOD: Sauté Onion in butter or olive oil until golden (do not burn). Add broth. May use all chicken broth, or a combination of chicken & beef broth* for a more robust flavor. Cut day-old french bread or baguette in half-inch slices and toast lightly. Put one or two in the bottom of the bowl and sprinkle shredded gruyere cheese on top. Do not shred too finely - use a medium grater. Pour the hot soup over the bread and cheese. The cheese will melt. Sprinkle with chives for gamish, if desired.
* I used low fat broth. I toasted the whole baguette and froze the pieces that were left for another day.
APPLE CRISP PIE
6 Cups - - - - - - Sliced Apples
1 1/4 Cups - - - - Sugar
3 Tablespoons - -Flour
1 Teaspoon - - - Cinnamon
1/4 Teaspoon - - Nutmeg
Topping
1/2 Cup Fmnly Packed Brown Sugar
3/4 Cup - - - - - - -Flour
1/3 Cup Butter - Room Temperature
9" Unbaked Pastry Shell
Method: Mix apples, sugar flour and spices in a large mixing bowl and put in pie shell. For the topping, mix Butter and flour together in a small mixing bowl. Cut the butter into the sugar and flour mixture with a fork or pastry blender until well blended and crumbly. Put on top of the apples, pressing topping firmly into apples.
Bake 50 minutes in a preheated 400º oven - until done.
We are starting to "cook" on Chuck's re-election. To join the 2004 Grassley Team call 515-288-....
Barbara Ann Grassley
Barbara Grassley
 |
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|
| Card -
3 3/4" x 8 1/2". |
|
BARBARA GRASSLEY
WIFE OF SENATOR GRASSLEY
HISTORY OF SENATE BEAN SOUP
Whatever uncertainties may exist in the Senate of the United States, one thing is sure: Bean Soup is on the menu of the Senate Restaurant every day.
The origin of this culinary decree has been lost in antiquity, but there are several oft-repeated legends.
One story has it that Senator Fred Thomas Dubois of Idaho, who served in the Senate from 1901 to 1907, when chairman of the committee that supervised the Senate Restaurant, gaveled through a resolution requiring that bean soup be on the menu every day.
Another account attributes the bean soup mandate to Senator Knute Nelson of Minnesota, who expressed his fondness for it in 1903.
In any case, Senators and their guests are always assured of a hearty, nourishing dish; they know they can rely upon its delightful flavor and epicurean qualities.
THE FAMOUS SENATE RESTAURANT BEAN SOUP RECIPE
Take two pounds of small Michigan Navy Beans, wash, and run through hot water until Beans are white again. Put on the fire with four quarts of hot water. Then add one and one-half pounds of Smoked Ham Hocks, boil slowly approximately three hours in covered pot. Braise one onion, chopped, in a little butter, and when light brown put in Bean Soup. Season with salt and pepper, then serve. Do not add salt until ready to serve. (Eight persons.)
More recipes on back.
.......... .
PAID FOR BY THE GRASSLEY COMMITTEE
NOT PRINTED AT TAXPAYER EXPENSE
Paid for by Grassley Committee, Inc. Contributions are not tax deductible for federal income tax purposes. Corporate contributions are prohibited by federal law. Federal law requires us to use our best efforts to collect and report the name, mailing address, occupation and name of employer for each individual whose contributions exceed $200 in a calendar year.
TASTY MEAT LOAF
1 ½ pounds - - -Ground Beef
1 Cup - - - - - - -Oatmeal, uncooked
2 - - - - - - - - - -Eggs
¼ Cup (or more) -Chopped Onion
1 Tablespoon - -Worcestershire Sauce
¼ Teaspoon - - Pepper
1 Tablespoon - Catsup
2 Teaspoons- - Salt
1 Cup - - - - - - Milk
1 Teaspoon - - -Chili Powder
METHOD: Mix all ingredients thoroughly - hands work best. Shape into two meat loaves. Put crosswise in 9x13 cake pan. Pour water around the loaves.
BAKE in a 350º oven until loaves are brown - 45 minutes to 1 hour.
FRENCH ONION SOUP
3 Cups - - - - -Thinly sliced onion - 2 medium
5 Cups - - - - - Broth - part beef and part chicken
4-5 oz. - - - - - Day Old French Bread - ½ inch slices, toasted
½ Cup - - - - - Shredded Gruyere or Swiss Cheese, medium shred
Chopped chives, for gamish if desired
METHOD: Sauté Onion in butter or olive oil until golden (do not burn). Add broth. May use all chicken broth, or a combination of chicken & beef broth* for a more robust flavor. Cut day-old french bread or baguette in half-inch slices and toast lightly. Put one or two in the bottom of the bowl and sprinkle shredded gruyere cheese on top. Do not shred too finely - use a medium grater. Pour the hot soup over the bread and cheese. The cheese will melt. Sprinkle with chives for gamish, if desired.
* I used low fat broth. I toasted the whole baguette and froze the pieces that were left for another day.
APPLE CRISP PIE
6 Cups - - - - - - Sliced Apples
1 1/4 Cups - - - - Sugar
3 Tablespoons - -Flour
1 Teaspoon - - - Cinnamon
1/4 Teaspoon - - Nutmeg
Topping
1/2 Cup Fmnly Packed Brown Sugar
3/4 Cup - - - - - - -Flour
1/3 Cup Butter - Room Temperature
9" Unbaked Pastry Shell
Method: Mix apples, sugar flour and spices in a large mixing bowl and put in pie shell. For the topping, mix Butter and flour together in a small mixing bowl. Cut the butter into the sugar and flour mixture with a fork or pastry blender until well blended and crumbly. Put on top of the apples, pressing topping firmly into apples.
Bake 50 minutes in a preheated 400º oven - until done.
We are starting to "cook" on Chuck's re-election. To join the 2004 Grassley Team call 515-288-....
Barbara Ann Grassley
Barbara Grassley
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