Historic Eats & Legendary Treats

Historic Eats & Legendary Treats

Potluck With Our Favorite Characters

In designing our leadership workshops, we have come to love some colorful characters from various periods of history. We wondered what would happen if they all showed up at our annual holiday potluck. There would be chaos, of course, with all those strong personalities in the room, but the foods they brought would be well worth sharing. Come along to see if you find any dishes worth sharing with your team.

FROM THE MOBY DICK CREW - GROG

Every party has that one guest who suggests “just a splash” and ends up leading an impromptu singalong. At our table, it’s Captain Ahab with his infamous grog. Sailors swear it’ll prevent scurvy, but be warned: it may also inspire dramatic retellings of whale encounters!

Ingredients 2 oz rum (or spirits of choice) 4 oz water 1 tsp sugar Juice of 1 lime or lemon Ice (optional)

Instructions Combine rum, water, sugar, and lime or lemon juice in a mug or glass. Stir well to mix. Serve over ice, if desired. Enjoy responsibly — sea shanties optional!

ELEANOR ROOSEVELT - CARROTS AND SPAGHETTI CASSEROLE

During the Great Depression years, Eleanor Roosevelt set the example by being thrifty and creative. If anyone could get carrots and spaghetti to work together, it was Mrs. Roosevelt. With enough optimism and gentle persuasion, she turned these two kitchen opposites into harmonious partners, proving once and for all that, at her table, even the quirkiest combos could find common ground.

Ingredients ½ lb spaghetti 3 cups sliced carrots 2 tbsp butter 2 tbsp flour 1 cup milk Salt & pepper, to taste

Instructions Cook spaghetti and carrots until tender; drain. Melt butter in saucepan, stir in flour, and cook for 1 minute. Gradually whisk in milk, cooking until sauce thickens. Season with salt and pepper. Combine carrots and spaghetti with sauce in a casserole dish. Bake at 350°F for 20 minutes.

LEWIS & CLARK EXPEDITION - BOUDIN BLANC (BISON SAUSAGE)

Sacagawea’s husband had his faults, but he was the best chef in the expedition, bringing French touches to wilderness meals. This campfire sausage brings enough frontier flair to make your backyard feel like the Great Plains—and if you don’t have bison, any ground meat with a good story will do!

Ingredients 1 lb ground bison (90% lean) 1 lb ground beef (85% lean) 8 green onions, finely chopped 2–3 tsp fresh sage, finely chopped (or 1 tsp dried) 1 tsp salt 1 tsp freshly ground black pepper ¾ cup cracked wheat ¾ cup hot water Hog casings, for stuffing 1–2 tsp vegetable oil (or bear oil if you have it!)

Instructions Pour hot water over cracked wheat, cover, and let stand for 15 minutes. Mix ground meats, onions, sage, salt and pepper in a bowl. Add soaked cracked wheat to meat mixture and combine well. Soak hog casings in salted cool water for about 30 minutes, then rinse. Stuff mixture into casings, twisting to form links. In a skillet, add sausages and ½ cup water. Bring to a boil; steam uncovered over medium-low heat until water evaporates. Add oil to pan and fry until browned and cooked through.

ABRAHAM LINCOLN - VANILLA ALMOND CAKE

Abraham Lincoln believed in truth, justice, and never skimping on dessert. His vanilla almond cake rose higher than his stovepipe hat, perfect for resolving cabinet disputes and sweetening even the most stubborn debates. Honest Abe knew: in times of crisis, always serve a cake tall enough to duck behind!

Ingredients 3 cups sifted all-purpose flour 3 tsp baking powder ¼ tsp salt 1 cup butter 1 ½ tsp vanilla extract ¼ tsp almond extract 1 cup sugar 1 cup milk 1 ¼ cups toasted blanched almonds, finely chopped 6 egg whites 1 cup sugar (for meringue) ½ cup candied cherries, finely chopped (optional) Fluffy White Frosting: 1 cup sugar, ½ tsp cream of tarter, pinch of salt, ⅓ cup water, 1 egg white, 1 tsp vanilla extract

Instructions Preheat oven to 350°F. Grease the bottom of a Bundt or tube pan; line with waxed paper and grease again. Sift flour, baking powder, and salt together. Cream butter and extracts. Gradually add 1 cup sugar until fluffy. Alternate adding dry ingredients (in fourths) and milk (in thirds), stirring just until smooth. Stir in almonds and optional cherries. Whip egg whites until frothy; add 1 cup sugar, beating until stiff peaks form. Fold gently into batter. Pour batter into prepared pan. Bake ~1 hour or until a toothpick comes out clean. Cool in pan 15 minutes, remove and cool completely. Frosting: Combine all but vanilla in double boiler; beat ~8 minutes to soft peaks. Remove from heat, add vanilla, beat briefly. Frost and decorate.

CRAZY HORSE - INDIAN TACOS

Crazy Horse wasn’t big on speeches, but he was famous for bold moves, and dinner was no exception. At his table, Indian fry bread took the direct approach: sturdy, steady, and ready for any topping. If your taco falls apart halfway through eating, just channel Crazy Horse—pick it up and keep going! If you visit the Little Bighorn battlefield, visit the trading post across the road for sumptuous Indian tacos, and save the last bits of fry bread for dipping in honey!

Ingredients 3 cups flour 1 tbsp baking powder 1 tsp salt 1 ½ cups warm water Oil, for frying   Toppings Seasoned ground beef, bison, turkey or chicken tinga Pinto beans or chili Shredded lettuce Diced tomatoes and onions Shredded cheddar cheese Sour cream, green chile, or your favorite toppings

Instructions Mix flour, baking powder, and salt; add water and knead until smooth. Rest dough for 30 minutes, then form into rounds. Heat oil; fry bread rounds until golden and puffy. Drain on towels. Top fry bread with meat, beans, veggies and cheese. Serve open-faced or folded taco-style.

WINSTON CHURCHILL - YORKSHIRE PUDDING

Churchill once said, “There is nothing so good as roast beef and Yorkshire pudding.” With gravy poured generously (as tradition demands!), this dish is a call for seconds, speeches, and just a hint of British bravado.

Ingredients 1 cup all-purpose flour 1 cup milk 3 eggs ½ tsp salt 2 tbsp beef drippings or oil (reserved from roast)   For the Gravy Drippings from the roast beef 1 tbsp flour 1 cup beef broth or water

Instructions Whisk flour and salt together in a bowl. In another bowl, beat eggs and milk until combined. Slowly mix wet ingredients into dry until smooth. Rest 20 minutes if possible. Preheat oven to 425°F. Put drippings/oil into a muffin tin and heat until very hot. Carefully pour batter into hot fat, filling each cup halfway. Bake 20–25 minutes until puffed and golden (don’t open the oven while baking).   Make the Gravy Pour drippings into saucepan; skim excess fat but leave a couple tablespoons. Stir in flour and cook 1 minute. Whisk in broth/water and cook until thickened; season to taste. Serve with roast beef and Yorkshire puddings.

What is Yorkshire Pudding? Yorkshire pudding is a traditional British side dish made from a simple batter of flour, eggs, and milk. It’s baked in hot fat to puff up into a crispy, golden “pudding” that’s perfect for soaking up rich gravy—usually served alongside roast beef.

DWIGHT EISENHOWER - POTATO SALAD

If anyone could keep a chaotic pot luck running with military precision, it was Dwight Eisenhower. His potato salad is steady, perfectly balanced, and calm under pressure—even when someone reaches for the last serving!

Ingredients 2 lbs potatoes ¼ cup wine vinegar ½ cup chopped onions ¼ cup chopped parsley Salt and pepper, to taste 1 cup mayonnaise Dash Worcestershire sauce Pinch celery salt and garlic salt Sliced hard-boiled eggs, sliced pimento, and olives (for garnish)

Instructions Boil potatoes until tender; slice or cube. Marinate in wine vinegar for 20 minutes, then drain. Toss with onions, parsley, salt and pepper. Mix mayonnaise with Worcestershire, celery salt, and garlic salt; add to potatoes. Chill before serving. Garnish with eggs, pimento, and olives.

As you gather around your holiday table, enjoy the warmth, laughter, and maybe a story or two from history. From all of us at Tigrett Corp., best wishes for the jolliest of holiday seasons and the most productive new year!

Happy Holidays!
- Tigrett Corp