The 1940s and 1950s
were the golden age of train travel and also the pinnacle of
railroad dining car operations. For many passengers, the ambiance of
the dining car was the reason they rode the train. The following
recipe is one from that golden age.
ELEPHANT STEW from
“CONGO RAILWAY EXPRESS”
1 elephant (medium
2 rabbits (optional)
1 barrel brown gravy
1/2 ton carrots
12 bushels onions
7 barrels potatoes
Salt, pepper, herbs
First, cut elephant
into bite-size pieces. This should take about 2 months. Cook meat
over a kerosene fire for about 4 weeks (approximately 450 degrees).
Then, add other ingredients and allow to simmer for 8 days. This
should serve about 3800 persons.
Note: I acquired
this recipe while on safari back in '06. The chief's wife said that
if more guests are expected, 6 more rabbits may be added. Do this
only if necessary, as most people do not like to find hare in their
Happy April fool’s
Oriental Ramen Broccoli Cole Slaw
1 cup sunflower seed...
1/2 bunch green onion, chopped
1/2 cup sugar2 (3 ounce) packages beef-flavor ramen noodles
2 (8 1/2 ounce) packages broccoli coleslaw mix
1 cup toasted slivered almonds
3/4 cup oil
1/3 cup white vinegar
1. Before opening noodles, crush into 1 inch pieces. Open
packages and set aside flavor packets.
2. Place noodles in bottom of large serving bowl. Top noodles
with broccoli slaw, then sprinkle with almonds and sunflower
kernels, and green onions.
3. In a separate bowl combine sugar, oil, vinegar, and flavor
packets from noodles. Pour over slaw, cover and chill up to 24
4. Toss before serving.