Several weeks ago, my sixth grade history class was studying World War I and World War II. There was an extra article about things going on in the world during those times. One that they really enjoyed was about the Titanic. I explained to the children that years ago, before the Oscar-winning movie, not as much was known about the tragic life of the Titanic.
I did some research to add some extra information about the maiden voyage because they were so intrigued. Of course, the food aspect interested me. I learned that there was enough food on the ship to cater for 2,200 people for a week. There were 14,000 gallons of fresh water on board the ship.
There was a special area on the ship called the “refrigeration plant.” It supplied separate refrigerated rooms for meats, flours, wines, cheeses, fishes, etc. Each food could be kept at the correct temperature.
This is just a few food items they had on board:
- 75,000 pounds of meat
- 11,000 pounds of fresh fish.
- 40 tons of potatoes
- 40,000 eggs
- 7,000 heads of lettuce
- 10,000 pounds of sugar
- 250 barrels of flour
- 36,000 apples and oranges
- 1,500 gallons of milk
- 15,000 bottles of ale
- 13,000 grapefruits
- 16,000 lemons
The final dinner served to the first class passengers was a feast of 10 sumptuous courses: oysters, caviar, lobster, quail, salmon, roast duckling and lamb. In addition to this, there were 20,000 bottles of beer, 1,500 bottles of wine and 8,000 cigars for the 1st class passengers alone.
These dishes may not be fit for first-class passengers on the Titanic, but they are delicious and easy to prepare. Hope you will give them a try. Thanks for reading.
EASY STROGANOFF
1 (16-ounce) package wide egg noodles
1 pound lean ground beef
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt
1 teaspoon minced garlic
1 (8-ounce) can sliced mushrooms
2 cans cream of mushroom soup
10¾ fluid ounces of milk
1 cup sour cream
In a large heavy skillet, brown ground beef with Worcestershire sauce, seasoning salt and garlic. Drain well and set aside. Meanwhile, cook noodles according to package directions and drain well. Return noodles to pot and stir in ground beef mixture, mushrooms, soup and milk. Place over low heat, and heat thoroughly. Stir in sour cream and serve immediately.
QUICK AND EASY BAKED MACARONI AND CHEESE
1 (16-ounce) package macaroni
1 can cheddar cheese soup
1 cup milk
1 pound shredded cheddar cheese
Preheat oven to 350 degrees. Bring a large pot of salted water to a boil; add pasta and cook for 8-10 minutes or until al dente and drain. Place macaroni in a 2-quart buttered casserole dish. Stir in cheese soup and milk until well combined. Sprinkle with shredded cheese. Bake for 30 minutes or until cheese is brown and casserole is bubbly.
ROASTED BALSAMIC CHICKEN WITH BABY TOMATOES
½ cup balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
4 large skinless, boneless chicken breast halves
1 pint cherry tomatoes, halved
1 lemon, zested and juiced
Mix balsamic vinegar, olive oil, mustard and garlic together in an oven-safe baking dish. Season with salt and pepper. Place the chicken in the vinegar mixture and marinate in the refrigerator for at least 4 hours. Bake in a preheated oven at 400 degrees for about 30 minutes. Add tomatoes to the dish, and bake an additional 15 minutes. Sprinkle lemon juice and lemon zest over the chicken.
- Contact Lee Ann Flemming at lafkitchen@hughes.net.
