"Militia Cookbook" Emergency Food Preparation
Page 27 of 37
Company Brunswick Stew
2 fat hens, cut up
6 28-ounce cans of tomatoes
5 pounds of onions, chopped
10 pounds of potatoes, cubed
4 10-ounce packages frozen lima beans
4 17-ounce cans cream style corn
3 10-ounce packages frozen cut okra
4 red pepper pods
2 20-ounce cans tomato puree
1 5-ounce bottle worcestershire sauce
1 pound butter (no substitute)
Cook hens in plenty of water over medium-low heat until they are tender enough to fall from
bones. Remove chicken and let cool. Add tomatoes and onions to broth and cook 1 to 1-1/2
hours. Meanwhile, remove meat from bones and return to broth. Add potatoes, lima beans, corn,
okra and pepper pods. Reduce heat and cook 1 hour longer, stirring occasionally. Add tomato
puree, worcestershire sauce and butter. Simmer about another half hour. Serves 35 to 40.
Pea Soup
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. butter
celery salt
parsley
3 cups chicken stock
2 cups cooked green peas
1 cup cold water
1/2 onion
1 cup milk
Set aside one third of peas. Add remainder to water, chicken stock and seasoning and let simmer
for 30 minutes. Press through sieve. Add butter. Let boil for a few minutes then add milk and
remaining peas which have been heated.
Split Pea Soup
1-1/2 cups dried split peas
1/2 cup onion, chopped
1/8 tsp. pepper
5 cups water
Simmer peas, onion, salt and pepper in water 20 to 30 minutes until peas are tender.
Corn Chowder
2 slices diced salt pork (or 2 tbsp. butter)
1/2 cup diced onion
3 cups diced raw potatoes
2 cups water
2 cups fresh (or canned) corn
4 cups hot milk
1 tsp. salt
1 tsp. pepper
Saute onion in butter (or pork grease) and mix all ingredients (except milk) in large pot. Cook
until potatoes are tender. Add milk last and serve hot.
"Militia Cookbook" Emergency Food Preparation
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Confederate Corn Chowder
3 cups water
1 medium onion, diced
1 cup potato flakes
1 cup whole kernel corn
1/2 cup dry milk powder
salt and pepper
Combine ingredients in a large pot. Bring to a boil and simmer until onion is tender. Season to
taste. Makes 6 servings.
Forager's Potato Soup
3 cups potatoes, peeled and diced
2 cups water
3/4 tsp. salt
1 cup onion, chopped
2 tbsp. vegetable oil or butter
2 tbsp. flour
2 cups milk
1 tsp. dried parsley
1/2 to 1 tsp. garlic powder
1/4 tsp. pepper
Bring potatoes, water and salt to a boil in a saucepan. Reduce heat and simmer, covered, for 15
minutes or until the potatoes are tender. Without draining the potatoes, mash them up.
Meanwhile, in a large saucepan, heat oil and add onion. Cook until onion is soft. Sprinkle in flour
and stir for 1 minute. Gradually add milk, stirring frequently for 5 or 10 minutes until thickened.
Add cooked potato mixture and seasonings blended together.
Old Timey Potato Soup
1 medium onion, minced
1/4 cup butter
4 cups diced raw potatoes
2 cups water
1 tsp. salt
4 cups milk
a few dashes celery seed
salt and pepper to taste
4 slices bacon, cooked and crumbled
Saute onion in butter until translucent. Add potatoes, water and salt and cook until tender. Add
milk and season to taste. Simmer a few minutes before serving.
Bacon and Bean Soup
2 cups dried beans (or 2 cans cooked beans)
4 slices bacon
4 cups water
1 cup diced onions
1 cup diced celery
1 tsp. dried parsley
1 tsp. savory
1 clove garlic
2 tbsp. bacon fat
1 tsp. red pepper
1 tsp. salt
Soak dried beans overnight and cook until tender (or use canned beans). Fry bacon until crisp and
drain. In a large pot, mix cooked beans with remaining ingredients. Simmer for 1 hour. Add
water as desired during cooking process. Crumble crisp bacon on top and serve.
"Militia Cookbook" Emergency Food Preparation
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Desserts
The complex carbohydrates in bread and pasta can take four hours for the body to break down and
make use of. This is fine to provide energy for a long hike or to allow you to sleep warmly. The
carbohydrates in simple sugars are more easily assimilated by the body (about fifteen minutes).
Cookies or breads containing fruit and a high sugar content make good snacks for a quick pickme-
up on the trail. For example, most of recipes in the cornbread section can be prepared using a
little extra brown sugar, molasses and some raisins. Cooking the sugar rich cornbread batter in a
cast iron corn stick pan makes an excellent trail snack or something to munch on in a sniper hide.
To satisfy your sweet tooth and to provide quick energy, here are some recipes that use sugar
(brown sugar is easier to carry and use in the field), molasses and dried or fresh fruits (there is a
possibility that you might just happen to run across a couple of apples in Washington State):
Yankee Cake
2 cups brown sugar
2 tbsp. shortening
2 cups hot water
1 package seedless raisins
3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. cloves
Combine and boil the sugar, water, shortening, raisins, salt and spices for 5 minutes. Dissolve
soda in a teaspoon of hot water. When all ingredients cool, mix in the flour and dissolved soda.
Pour batter into two loaf pans. Bake at 325 degrees for 45 minutes. (Note from recipe book:
"Notice this here recipe ain't got no eggs, milk or butter. Now I guess you know where it got it's
name. Cause of them Yankees there wuz no eggs, milk or butter after THE WAR.")
Hard Times Spice Cake
1-1/2 cups milk
1/4 cup vegetable oil
1/3 cup molasses
1-1/4 cup whole wheat, unbleached or all-purpose flour
1 cup cornmeal
1 tbsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. cloves
3/4 to 1 cup raisins
Mix together the milk, oil and molasses. In a separate bowl, combine the remaining ingredients
except raisins. Mix together the two mixtures and stir in raisins. Pour batter into a greased 9x9-
inch pyrex baking dish. Bake at 350 degrees for about 30 minutes.
"Militia Cookbook" Emergency Food Preparation
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Old Fashioned Stack Cake
1/2 cup sour milk or buttermilk
1/2 tsp. baking soda
1 egg
1/2 cup shortening
1 cup molasses
flour
1 quart cooked dried apples
sugar
allspice or nutmeg (Schilling Pumpkin Pie Spice combines cinnamon, ginger, allspice and nutmeg
and is good with stewed fruit)
Mix sour milk, soda, egg, shortening and molasses real good. Then add flour to make a stiff
dough. Roll thin and cut layers round, the size of cake desired, and bake. To stack, drain juice
from cooked dried apples, mash, sweeten and spice to taste and use between layers.
Stack Cake
3/4 cup shortening
1 cup sugar
1 cup sorghum molasses
3 eggs
1 cup milk
4 cups wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3 cups sweetened, spiced applesauce
Sift well the flour, salt, soda and baking powder. Cream in shortening. Then add sugar a little at a
time, blending well. Add molasses and mix thoroughly. Add eggs one at a time, beating well
until smooth. Pour 1/3-inch deep in greased 9-inch pans and bake. This will make 6 or 7 layers.
When cool, stack using applesauce between layers. Commercial applesauce can be used or you
can try the next recipe.
Windfall Applesauce
Cut apples, peels and all. Place in pot and add small piece of cinnamon and a small amount of
water. Cook covered for 20 minutes. Cool slightly and add 1 tablespoon butter per quart of
apples and add grated nutmeg, ginger, grated lemon peel and ground cloves to taste. Cool and
serve.
Dried Apple Cake
2 cups dried apples
2 eggs
1 cup sugar
1 cup milk
1 cup molasses
3 cups flour
1 tsp. baking soda
2/3 cup baking powder
1 cup raisins
cinnamon and nutmeg
Soak apples long enough to soften. Chop apples up small and boil them for 15 minutes in the
molasses. Dissolve the soda in hot water, put into molasses when cold. Mix in all ingredients,
beat well and pour into cake pan. Bake in moderate (350 degrees) oven until done.
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Confederate Puddin'
3 cups hot milk
3 cups cold boiled rice
1 tsp. salt
1/4 cup molasses
1/4 cup raisins
1/2 tsp. nutmeg
1 tbsp. butter
Mix hot milk and rice, add molasses, butter, raisins, nutmeg and salt. Bake in a greased pan at 350
degrees for an hour. Stir after 30 minutes. (Note from recipe book: "Southern folks always had a
sweet tooth. After the war white flour wuz hard to come by so they came up with this here recipe.
It wuz so good they kept right on eatin' it even when they could git flour.")
Baked Cornmeal Pudding
2 cups cornmeal
1 cup flour
2 well beaten eggs
1/4 cup shortening
1 cup sorghum molasses
1/4 tsp. allspice
1 tsp. baking soda
1 tsp. salt
1 cup buttermilk
Sift meal twice. Mix all dry ingredients real good. Add eggs, milk, molasses and shortening. Mix
all together good, adding more milk if too stiff. Bake at 350 degrees in well greased pudding pan
until golden brown. Test with toothpick, if it comes out clean, pudding is done. Serve hot with
any kind of fruit.
Southern Bread Pudding
2 cups milk
4 eggs beaten
1 tbsp. vanilla
1 cup raisins
4 cups biscuit crumbs
2 tbsp. butter
nutmeg to taste
Mix milk, eggs and nutmeg together in a saucepan. Place over heat until hot but not boiling. Line
baking dish with biscuit crumbs mixed with melted butter. Pour milk mixture over biscuit crumbs
(you can use store-bought light bread, but biscuits are better). Sprinkle with nutmeg. Place the
baking dish in a pan of hot water in a 350 degrees oven and bake for 45 minutes.
Apple Brown Betty
2 cups soft bread crumbs
1/4 cup margarine
3 cups apples, sliced (they need not be peeled)
1/2 cup sugar
1 tsp. cinnamon
3/4 cup water
In an oven-proof skillet, saute bread crumbs in margarine. Add apples, sugar, cinnamon and
water. Cover and bake at 375 degrees for 30 to 40 minutes, until apples are translucent and tender.
If mixture becomes too dry during baking, add 1/4 cup water (apples vary as to moisture content).
"Militia Cookbook" Emergency Food Preparation
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Apple Custard Pie
filling ingredients:
3 apples, sliced and peeled
1-1/4 cup sugar
1 tsp. cinnamon
1 egg
1 cup evaporated milk (or 1 cup double-strength powdered milk)
crust ingredients:
1-1/2 cups flour
1/2 tsp. salt
1 stick butter
For crust, mix flour, salt and butter with a fork until mixture resembles coarse meal. Press firmly
on the bottom and sides of a buttered pie plate. Place sliced apples on crust. Sprinkle with 2/3
cup sugar and cinnamon. Bake at 375 degrees for 20 minutes. Beat together egg, remaining sugar
and evaporated milk. Pour over apples and return to oven to bake 30 minutes longer.
Timeless Gingerbread
2/3 cup molasses
1-1/4 cup sour milk or buttermilk
2 tbsp. vegetable oil
2 cups whole wheat flour
1 tsp. baking soda
1/4 tsp. salt
1 tbsp. ginger
Mix the liquids. In another container, mix the dry ingredients. Beat together the two groups of
ingredients and pour into a greased 9-inch square pan. Bake at 350 degrees for 25 to 30 minutes
or until a toothpick inserted in the center comes out un-sticky.
Scotch Shortbread
2 sticks butter
1 cup sugar
2-1/2 cups flour
1/2 cup chopped nuts (optional)
Cream butter with sugar until soft. Add flour and mix well with hands. Add nuts if desired. Chill
dough 1 hour, then roll thin. Cut into shapes or short strips. Place on ungreased cookie sheet.
Bake at 300 degrees for 20 minutes. Makes about 3 dozen pieces.
Grandma's Molasses Cookies
1 cup molasses
1 stick butter
3 cups flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1-1/2 tsp. ginger
Heat molasses and butter. Remove from heat. Mix remaining ingredients together and add to
molasses mixture. Mix well and chill 3 hours. Roll thin and cut with cookie cutter. Place on
greased cookie sheet and bake at 350 degrees about 12 minutes. Cool.
"Militia Cookbook" Emergency Food Preparation
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Molasses Crisps
1-1/4 cups flour
3/4 tsp. baking soda
1/2 tsp. ginger
1/2 cup molasses
1/4 cup shortening
Sift the dry ingredients. In a saucepan, bring the molasses and shortening to a boil. Cool slightly.
Add flour mixture. Mix real good. Chill thoroughly. Cut into desired shapes and arrange on
greased cookie sheet. Bake at 375 degrees until done, about 8 or 10 minutes. Makes about 2
dozen.
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