Abraham Lincoln, Andrew Johnson, Barack Obama, Dwight D. Eisenhower, Food and Culinary Arts, For the Love of FACS, Franklin D. Roosevelt, George H.W. Bush, George W. Bush, Historical FACS, Home economics, Jimmy Carter, Lyndon Johnson, Presidential palates

Presidential Palates Culinary Quiz

This blog post was originally published on November 7, 2016 as the first in a fifteen-part series related to the 2016 Presidential election. Beginning today we will be sharing these posts again in hopes that our readers will find some historical info regarding past presidents and their food preferences for use in the FACS classroom. A new Presidential Palates post will be shared each weekday between now and Election Day on November 3. Please note that the concluding post of this series is a quiz based on the Presidential Palates series of posts.

This is the official conclusion to our Presidential Palates blog series highlighting the food preferences of twenty-four American Presidents.  I thought it might be fun to provide a simple matching quiz to use with your students to measure what food facts they have retained from these posts.  Just a reminder that the entire Presidential Palates series will be available as a free download on our website www.freshfacs.com later this week.

Presidential Palates

Culinary Quiz

Directions:  Match the American Presidents on the left with their favorite foods.

             Part I (1789 – 1933)

  1.               George Washington                         A.  Gingerbread cookies
  2.              John Adams                                        B.  Roast turkey
  3.              Thomas Jefferson                             C.  Milk fresh from the cow
  4.              Andrew Jackson                                D.  Fried chicken with milk gravy
  5.              Zachary Taylor                                  E.  Apple cider
  6.              Abraham Lincoln                             F.  All types of cheese
  7.              Andrew Johnson                              G.  Creole cooking
  8.              Ulysses S. Grant                               H.  All types of nuts
  9.               James Garfield                                   I.  Macaroni and cheese
  10.              Theodore Roosevelt                         J.  Popcorn
  11.               William H. Taft                                 K.  Squirrel soup

    Part II (1933 – 2017)

  12.               Franklin D. Roosevelt                    A.  Cheeseburger Pizza
  13.               Harry S. Truman                              B.  Texas barbeque
  14.               Dwight D. Eisenhower                   C.  Grilled Cheese Sandwiches
  15.               John F. Kennedy                               D.  Pork Rinds and Tabasco Sauce
  16.               Lyndon B. Johnson                          E.  Chili
  17.               Richard M. Nixon                             F.  Chicken Enchiladas
  18.               Gerald Ford                                        G.  Beef Stew
  19.               Jimmy Carter                                     H.  Jelly Beans
  20.               Ronald Reagan                                   I.  Rare beef steaks
  21.               George H.W. Bush                            J.  New England Clam Chowder
  22.               Bill Clinton                                         K.  English muffins
  23.               George W. Bush                                L. Cheese Grits
  24.               Barack Obama                                   M. Cottage cheese with ketchup

Answers:  1. H, 2. E, 3. I, 4. F, 5. G, 6. A, 7. J, 8. B, 9. K, 10. D, 11. C, 12. C, 13. I, 14. G, 15. J, 16. B, 17. M, 18. K, 19. L, 20. H, 21. D, 22. F, 23. A, 24. E

vote

Don’t forget to vote tomorrow!

historical-facs-red-cover

For more ideas for bringing history and social studies into your FACS curriculum, check out our resource Historical FACS on our website at www.freshfacs.com.

 

 

Dwight D. Eisenhower, FACSessorize, Family and Consumer Science Education, Family and Consumer Sciences Day, FCS, Food and Culinary Arts, For the Love of FACS, Historical FACS, Home economics, Lyndon Johnson, Presidential palates

Presidential Palates, Part 11

This blog post was originally published on November 1, 2016 as the first in a fifteen-part series related to the 2016 Presidential election. Beginning today we will be sharing these posts again in hopes that our readers will find some historical info regarding past presidents and their food preferences for use in the FACS classroom. A new Presidential Palates post will be shared each weekday between now and Election Day on November 3. Please note that the concluding post of this series is a quiz based on the Presidential Palates series of posts.

johnson-and-humphrey

President Lyndon B. Johnson (1963 – 1969) is famous for what became known as “Barbecue Diplomacy” for his habit of hosting outdoor gatherings for politicians, constituents, and donors at his ranch near Johnson City, Texas.  Johnson was the first president to host a cookout on the West Terrace of the White House.

The food for most of LBJ’s barbecues was prepared by Walter Jetton.  Jetton ran a popular catering company out of Ft. Worth, just a few hours from the LBJ Ranch.  Jetton usually dressed in a Stetson hat, creased white shirt, and string tie, and he billed himself as the “Barbecue King.”  He often had a while headless cow rotating on a spit beside a smoldering log fire.  That must have been quite a sight on the manicured lawn of the White House.

A native Texan, LBJ insisted that the portions served at his Texas-style barbecues be big!  In addition to barbecued beef dripping with Jetton’s special barbecue sauce, the menu at these events often included huge heaps of black-eyed peas and tapioca pudding.

Walter Jetton’s Barbecue Sauce

1 cup tomato ketchup

1/2 cup cider vinegar

1 teaspoon sugar

1 teaspoon chili powder

1/8 teaspoon salt

1  1/2 cups water

3 stalks celery, chopped

3 bay leaves

1 clove garlic

2 tablespoons chopped onion

4 tablespoons Worcestershire sauce

1 teaspoon paprika

Directions:

  1. Combine all ingredients and bring to a boil.  Simmer about 15 minutes.
  2. Remove from heat and strain.

Yield:  About 2  1/2 cups sauce.

Of this recipe, Jetton wrote, “This is the secret of the ages I am giving you here, and I would not be surprised if wars have been fought over less.  Use this as a plate or table sauce with beef, chicken, pork, or almost anything else.  Don’t cook things in it.”

mamie-and-ike

President Dwight D. Eisenhower (1953 – 1961) not only loved eating Beef Stew, he loved preparing it as well.  “Beef soup was one of his specialties, and he would leave the soup simmering on the stove in the kitchen for hours, causing much mouth-watering among the (White House) kitchen staff.”  In 1955, the Associated Press printed the recipe for Ike’s favorite beef stew, which his wife, Mamie, originally shared with the North Dakota Cow-Belles, an auxiliary of the North Dakota Stockmen’s Association.  “The Cow-Belles were a bit taken aback at first because the recipe was for 60 portions,” the AP reported.

This recipe for Beef Stew is a little more classroom-friendly than Ike’s version.

Quick and Easy Beef Stew

2 pounds boneless beef sirloin steak, cut into 1-inch cubes

3 tablespoons flour

2 tablespoons vegetable oil, divided

1 package McCormick’s Beef Stew Seasoning Mix

3 cups water

5 cups frozen vegetables for stew

Directions:

  1. Dredge beef with flour.
  2. Heat 1 tablespoon of the oil in large nonstick skillet or Dutch oven on medium-high heat.  Add 1/2 of the beef; brown on all sides.
  3. Repeat with remaining beef, adding remaining 1 tablespoon oil.  Return all beef to skillet.
  4. Stir in seasoning mix and water.
  5. Add vegetables; bring to boil.  Reduce heat to low; cover and simmer 15 minutes or until vegetables are tender.

Yield:  8 (1-cup) servings