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The Dining Car
contributed by Jan Vogt

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 size)

2 rabbits (optional)

1 barrel brown gravy

1/2 ton carrots

12 bushels onions

7 barrels potatoes

Salt, pepper, herbs

PREPARATION:

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 stew.  

Happy April fool’s day

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

Directions:

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 hours.
4. Toss before serving.