Sunday, January 8, 2012

Militia Cookbook" Emergency Food Preparation Part 3

"Militia Cookbook" Emergency Food Preparation
Page 20 of 37
Carolina Choice Rice (or Grits) Loaf (or Muffins)
2 cups cooked brown rice (or 2 cups cooked hominy grits)
1-1/4 cup sour milk
1/4 cup vegetable oil
1 egg, beaten
1 tsp. baking soda, dissolved in 1 tbsp. of water
2 cups whole wheat, unbleached or all-purpose flour
1/2 tsp. salt
1 to 2 tbsp. sugar
Combine the rice or grits, sour milk, oil, egg and soda in water. In a separate bowl, mix the
remaining 3 ingredients. Stir together the two mixtures. Spoon into a greased 9x5-inch loaf pan
or into greased muffin tins. Bake at 375 degrees. For the loaf bread, bake 50-60 minutes. For
muffins, bake 15 to 20 minutes. Test with a toothpick or broom straw. Insert near the center; if it
comes out unsticky, the bread is baked.
Charleston Rice Muffins
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 cup cold cooked rice
2 eggs, beaten
1 cup milk
1/4 cup butter, melted
Combine dry ingredients. Add rice and liquid ingredients. Mix. Spoon into greased muffin tins.
Bake at 400 degrees for around 20 minutes. Makes 12 muffins.
In case of a long-term survival situation, the following bread and biscuit recipes don't require eggs
or yeast and can be prepared with foodstuffs which will keep on a pantry shelf without
refrigeration (except whole wheat flour which you should grind as needed):
South Boston Brown Bread
1 cup rye flour
1 cup yellow cornmeal
1 cup whole wheat flour
2 tbsp. plain white flour
2 tsp. baking soda
3/4 tsp. salt
3/4 cup raisins
2 cups buttermilk or sour milk (to sour milk, put 2 tbsp. lemon juice or vinegar in a pint container,
add milk to make 2 cups, stir and let sit a few minutes until clabbered)
3/4 cup molasses
Sift dry ingredients together. Add raisins. Stir. Mix buttermilk with molasses and pour into dry
mixture. Blend well and pour into greased 9x5-inch loaf pan (do not use 8x4-inch pan unless you
enjoy cleaning your oven). Bake at 350 degrees for about 45 minutes. (Note: This bread is named
after South Boston in Halifax County, Virginia, CSA.)
"Militia Cookbook" Emergency Food Preparation
Page 21 of 37
Old-Fashioned Brown Bread
2 cups graham or whole wheat flour
1 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup dark molasses
1 cup buttermilk
1/2 cup low-fat milk
Mix graham flour, all-purpose flour, baking soda and salt in a medium size bowl. In a large bowl,
combine molasses, buttermilk and low-fat milk; stir until blended. Add flour mixture to milk
mixture; stir until well blended. Pour batter into a greased 9x5-inch loaf pan. Bake at 325 degrees
until bread begins to pull away from sides of pan and a skewer inserted in center comes out clean
(1 to 1-1/4 hours). Let cool in pan on a rack for 10 minutes, then turn out onto rack and let cool
Master Biscuit Mix
4 cups whole wheat flour
4 cups unbleached or all-purpose flour
1/3 cup baking powder
1 tbsp. salt
Mix all ingredients (store in refrigerator or freezer for later use, if desired). To prepare, take 1-1/2
cups of master biscuit mix and add 3/4 cup milk and 2 tablespoons vegetable oil. Mix. With a
large spoon, drop mounds of batter on baking sheet or cast iron skillet. Bake at 425 degrees for
about 15 minutes or until the tops are brown.
Cabin Buttermilk Biscuits
2 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 cup buttermilk (about)
2 tbsp. lard or shortening
Sift dry ingredients together and blend with lard or shortening. Add buttermilk, about one cup to
make soft dough. Roll on a floured board until 1/4 to 1/2 inch thick and cut with drinking glass or
biscuit cutter. Place on baking sheet and bake in 350 degrees oven about 10 minutes or until
Mammy's Baking Powder Biscuits
2 cups flour
4 tsp. baking powder
1/4 tsp. salt
2 tbsp. shortening
1/2 cup milk
Sift dry ingredients together. Work in shortening with fingertips. Add milk slowly, stirring the
batter until smooth. Roll on a floured board until 1/2-inch thick and cut. Place on a baking sheet
and bake in a hot (450 degrees) oven for 15 minutes.
"Militia Cookbook" Emergency Food Preparation
Page 22 of 37
Rebel Yell Whole Wheat Biscuits
2 cups whole wheat flour
2 cups unbleached or plain white flour
1-1/2 tsp. salt
8 tsp. baking powder
1/2 cup vegetable oil
1-1/2 cups milk (or more)
Mix dry ingredients. Combine oil and milk. Stir the liquid into the dry mixture quickly. On
greased baking sheets, make mounds of dough using a large spoon, leaving enough space to allow
for expansion. Bake at 425 degrees for about 12 minutes.
"Militia Cookbook" Emergency Food Preparation
Page 23 of 37
Casseroles, Soups, Stews and Dumplings
Much colonial cooking consisted of meals that simmered for hours in cast iron kettles over the
fireplace. One-pot meals in a dutch oven or iron kettle over a fire are still a practical method for
preparing a lot of food with minimum effort. For casseroles the ingredients are mixed together in
the cooking vessel and then baked. For soups and stews on the stove top or over the fire, the meat
goes in first and vegetables are added towards the end of the cooking time. If unexpected guests
show up, an extra potato can be quartered and dropped in the stew pot. If meat is in short supply
for your stew, you can substitute bouillon cubes and a little butter or vegetable oil and add
potatoes or dumplings. Dumplings can be quickly prepared to stretch a meal by adding biscuit
dough in small lumps or strips and steaming in the covered pot for 10 to 15 minutes (either use a
biscuit recipe from the previous section or try one of the dumpling recipes below).
Whole Wheat Biscuit Mix for Dumplings
1 cup white flour
1 cup whole wheat flour
2 tsp. baking powder
1 tsp. salt
2 tbsp. shortening or oil
1/4 cup powdered milk
Combine at home and store in a zip-lock bag or Nalgene bottle. In camp, add 3 tablespoons water
per 1/2 cup biscuit mix and mix well. Spoon into boiling stew or soup. Simmer 10 minutes
uncovered and 10 minutes covered.
Cornmeal Dumplings
1 cup cornmeal
1/4 tsp. black pepper
ham stock
Mix cornmeal and pepper. While ham stock is boiling, pour some over meal mixture and stir into
dough. Make stiff enough to form balls the size of an egg and drop in briskly boiling stock.
Reduce heat and simmer 20 minutes.
4 cups flour
1/3 cup lard or other shortening
1-1/2 to 2 cups water
Mix together flour and lard. Add water and mix thoroughly. Toss dough on a floured surface
until coated with flour. Divide into 4 balls and roll dough out 1 ball at a time to about 1/4-inch or
thinner. Cut in strips and cut strips into 2-inch pieces. Add a few pieces at a time to boiling broth.
Cook uncovered, making sure that each dumpling is under the liquid part of the time. cook about
5 to 10 minutes. Makes 4 to 5 large servings. (Note: If using self rising flour, make sure to use
hot water so dough will rise before cooking.)
"Militia Cookbook" Emergency Food Preparation
Page 24 of 37
Beef Stew with Dumplings
1-1/2 pounds rump roast
1/4 cup flour
1-1/2 tsp. salt
1/4 tsp. pepper
1 small onion
1/3 cup cubed carrots
1/3 cup cubed turnips
4 cups potatoes, quartered
Wipe meat off, remove from the bone, cut in 1-1/2 inch cubes. Mix flour with salt and pepper and
cover meat with mixture. Heat some fat from meat in a frying pan. Add meat and brown. Put
meat with browned fat in stew kettle, add boiling water to cover. Simmer until tender, about 3
hours. Add carrots and turnips for last hour of cooking. Add potatoes 20 minutes and dumplings
15 minutes before serving. Use one of the dumpling recipes above.
Chicken and Dumplings
1 stewing hen
3 cups flour
1 egg
1 heaping tablespoon shortening
1 tsp. salt
1/2 cup cold water
Cut chicken for stewing. Barely cover with water and cook until tender for about 2 to 3 hours.
Remove chicken from stock and remove bones. Put flour in mixing bowl. In center of flour put
egg, shortening and salt. Gradually add cold water. Work plenty of flour into dough. Roll thin
and cut in 2x3-inch strips. When dumplings are added to broth, lower heat and simmer about 12
to 15 minutes. Place the chicken back in the stew. A little butter may be added if chicken is
lacking in fat.
Chicken Pot Pie
3 to 4 cups cooked chopped chicken
1 16-ounce can mixed vegetables, drained
1 can cream of chicken soup
1 cup chicken broth
1 cup self-rising flour (if using ordinary flour, add 1 tsp. baking powder and 1/2 tsp. salt)
1 tsp. baking powder
1 cup milk
1/2 stick (1/4 cup) margarine, melted
Place chicken in a large casserole dish and add vegetables, soup and broth. Mix together, in a
separate bowl, the next 4 ingredients for the topping. Pour the topping mixture over the chicken.
Bake at 425 degrees for about 45 minutes or until the crust is golden brown.
"Militia Cookbook" Emergency Food Preparation
Page 25 of 37
Meat Loaf with Cornbread Topping
meat loaf ingredients:
1-1/2 pounds ground chuck
1 pound ground pork breakfast sausage
1-1/2 cups cooked rice
1 tsp. salt
1/2 tsp. pepper
topping ingredients:
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. sage
1 tsp. shortening
3/4 cup milk
1/2 cup cornmeal
2 tsp. sugar
1/8 tsp. pepper
1/4 tsp. thyme
3 eggs, beaten
Preheat oven to 350 degrees. Mix meat loaf ingredients together and lightly press into a 9x5-inch
loaf pan. The top of the meat loaf should be flat to make an even surface for the topping. In a
mixing bowl, combine the dry topping ingredients and cut in shortening. Add eggs and milk and
blend well. Spread topping evenly on top of meat loaf. Bake at 350 degrees for 60 minutes.
Beef Stew and Lima Beans
3/4 cup dried lima beans
1 pound boneless chuck stew beef, cut in pieces
1 bunch carrots
salt, pepper and celery salt
Soak beans overnight, drain. Add meat and cook 1-1/2 hours in boiling water. Add carrots and
cook until tender. Season with salt, pepper and celery salt. Serve with tomato sauce.
Beef Stew
1-1/2 pounds boneless stew beef
3 tbsp. bacon fat or shortening
1-3/4 tsp. salt
a few dashes of pepper
1 onion the size of a large egg, peeled
1/3 cup water, and more as needed
5 carrots (6 inch long)
5 potatoes (medium size)
Wipe meat with a damp cloth and cut into 1-1/2 inch cubes. Heat fat until sizzling in a heavy 3
quart saucepan or dutch oven. Add meat, turning it often until a fine rich brown. Add thickly
sliced onion to meat the last five minutes of browning. When brown, sprinkle with 1 teaspoon salt
and pepper. Add water, cover, heat to boiling, reduce heat and simmer until meat is almost done,
from 1-1/2 to 2 hours. After simmering 1 hour, if more water is needed, stir in 1/4 cup at a time.
A half-hour before serving time, add scraped and washed carrots cut into 2-inch lengths and pared
halved potatoes. Sprinkle with remaining 3/4 teaspoon salt. Cover and cook until vegetables are
just done. There should be enough liquid in pot to almost cover meat and vegetables. To make
gravy, mix 1/3 cup water and 1 tablespoon flour. Blend until smooth. Push meat and vegetables
to one side and pour flour mixture, while stirring, in a stream into broth. Cook and stir 2 to 3
minutes longer until thickened and smooth.
"Militia Cookbook" Emergency Food Preparation
Page 26 of 37
Carolina Beef Stew
1 pound boneless beef cubes
2 tbsp. fat
1 onion, chopped
2 tbsp. catsup
3 cups beef bouillon
1 cup diced tomatoes
1 tsp. salt and pepper
2 cups diced raw potatoes
2 cups sliced carrots
6 small onions (whole)
Brown beef in fat. Add chopped onion, catsup, bouillon, tomatoes, salt and pepper. Cover and
simmer about 1-1/2 hours until meat is tender. Add potatoes, carrots and whole onions, barely
cover with water. Cover and simmer until vegetables are cooked (about a half hour).
Brunswick Stew
1 large chicken
1 rabbit
2 bay leaves, crumbled
5 peppercorns
3 sprigs parsley
1 stalk celery, cut up
3 potatoes, cut up
2 large onions, sliced
piece of salt pork
2 cups fresh corn, cut from cob
2 cups large lima beans
6 tomatoes, quartered
salt and pepper
1 tbsp. sugar
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. savory
Cut salt pork in small pieces and brown slowly in large skillet. Remove salt pork and save. Cut
rabbit into serving pieces, dredge in seasoned flour and brown in salt pork fat. Place chicken in
large pot, place rabbit on top of chicken. Add salt pork, beans, onions and celery. Cover with
boiling water, cover tightly and simmer 2 hours. Add other ingredients except tomatoes. Cook
until vegetables are just tender. Mix a little flour and water and add to stew. Add tomatoes and
cook 5 minutes. Correct seasoning and serve.
Brunswick Stew
2 pounds beef or veal cubes
1 large chicken
2 cups diced raw potatoes
4 cups cut corn
1 cup chopped onions
3 cups fresh lima beans (or cooked dry lima beans)
4 cups canned tomatoes
1 tbsp. salt (to taste)
2 tbsp. hot sauce
2 tsp. red pepper
Place beef or veal and chicken in large pot, cover with water, bring to boil, reduce heat and
simmer over medium-low heat until tender. Remove meat from bones. Skim fat from liquid.
Return meat to broth. Add other ingredients. Simmer slowly for several hours to blend flavors and thicken. Serve hot.

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