*CIVIL WAR RECIPES & COOKING GUIDE*
Hardtack
3 Cups of Milk
6 Tsp. of Brown Sugar
8 Cups of General purpose flour, non-rising type
3 Tsp. of Salt
8 Tsp. of Shortening
Mix it all together, it makes a very stiff dough. You need to mix it all up well. Then roll it out on a well floured surface. You want to roll it about ½” thick, don’t roll it any thinner. Then cut it into 3”x 3” squares. Then take a toothpick and put a dozen holes in each cracker. Put these into the oven @ 400 degrees & bake for 20-25 minutes or until lightly browned. Do not let them cook too long. After they cool you can store them in a plastic bag, but only for a few days as they begin to mold if kept too long. After 2 days put them in your haversack


Confederate Cornbread
1 TB Butter
2 Eggs
2 Cups Milk
¼ cup oil
2 Cups White Cornmeal
2 Tsp. baking powder
¾ Tsp. salt
Preheat oven to 400 degrees. Grease a 9” square baking pan with butter. Combine the cornmeal, baking powder, & salt in a large bowl. In a small bowl whip the eggs with a fork & combine with the milk & oil. Stirring only until all the dry ingredients are wet, add the wet ingredients to the dry ingredients & then pour the batter into the pan. Bake 20-25 min. or until lightly browned.

 


Navy Bean Soup
Soak the beans overnight or for at least 8-12 hours before beginning the recipe. Cook in Cast-Iron for better flavor & an authentic re-enactment.
1 Cup (8 oz.) dried navy beans
5 Cups water
½ pound salt pork or slab bacon
1 lg. onion, chopped
2 lg. carrots, chopped
1 lg. potato (unpeeled), chunked or cubed
½ Tsp. pepper
1 Tsp. salt
In a Dutch oven, combine water, salt pork, carrots & onions to beans. Bring to a boil, cover & reduce heat to simmer for at least 45 min. or until beans are tender. Add remaining ingredients & bring to a boil. Cover & cook about 15 min. or until potatoes are tender. Your ready to serve.

 


Fried Apples
5 Tart cooking Apples
4 TB butter
1 Cup Brown sugar
½ Tsp. Nutmeg
Prepare apples into wedges, do not peel. Melt butter in pan & add apples. Cover pan & cook apples about 5 min. over med. Heat, stirring constantly. Add brown sugar & nutmeg, Stir well. Continue to cook apples 10-12 min. or until apples are tender. Add water or butter to prevent apples from sticking.


Sausage & Apples
This old Virginia dish is easy & delicious. Start with a pound of loose sausage meat. Form into patties & fry lightly in pan until browned. Remove sausage, discard fat & melt butter in pan, just enough to cover bottom of pan. Slice 3 large apples, do not peel. After apples are tender add ½ cup of brown sugar & a Tb. of cinnamon. As soon as all is mixed well in pan, add back the sausage & cook for 10 min or so. That’s It!
Sausage & Cabbage
1 lg. head of cabbage
½ cube of butter
1 polish sausage ring
Seasonings to taste
Water
In a 12” Dutch oven, cut Cabbage into wedges, diagonally slice sausage into 1/2 in. pieces & add to pot. You can add Onions, Broccoli, Celery, Red cabbage, carrots, & Apples if you choose. Add seasonings. Cook until cabbage & other veg. are tender. Serve


Old Fashioned Stew
1lb. stew or chuck beef, cubed
2 lg. onions, chopped
1 cup carrots, chopped
4 potatoes, peeled & cubed
½ cup celery, diced
½ cup of Veg.(s) of your choice
2 beef bouillion cubes
2 cans of mushroom soup or cornstarch thickner
Browning sauce
Seasonings (salt & pepper)
In a Dutch oven, add ¼ inch of cooking oil to pot. Cook veg. & meat together. Add potatoes & Carrots & bouillion cubes, mushroom soup & seasonings (salt, curry, oregano, cloves, bay leaf, etc.). Add enough hot water to cover veg. Simmer mixture, stirring occasionally. Cook till meat & veg. are tender. Add browning sauce, simmer for another 5 min. & serve.

 


Mountain-man Breakfast
2 lbs. sausage
1 lb bacon
2 lbs frozen hash browns
1 doz. Eggs
2 cups cheese, shredded
1 lg. onion
In a large Dutch oven, brown sausage, bacon & onions & then remove from pan, leaving the drippings. Place hash browns in pan & brown potatoes. Add back the sausage, bacon & onions, along with the 1 doz. of eggs , cook mixture until eggs are almost done, add cheese & Serve.

 


Pete’s Chicken/Sausage Gumbo
2 lbs. boneless chicken
1 lb. hot sausage
1 lb. sweet sausage
1 lb. bacon
2 lg. cans chicken broth
1 lg. can crushed tomatoes
1 can hominy
1 can mushrooms
1 frozen bag mixed veg. w/ corn
Assorted veg. to taste
1 lg. red onion
2 cups of white rice
In a big pot or Dutch oven, cook chicken, sausage, bacon & onions until browned. Remove mixture from pan, set aside & keep warm. Add chicken broth to pot along with remaining ingredients & simmer. Add in spices to taste (parsley, montreal seasoning, pepper, garlic powder, Italian seasoning, celery salt & anything else you like) Add in the rice & cook till rice is almost done. Add the meat mixture & continue to simmer until rice is completely done. Let stand 5 min. for effect & serve hungry re-enactors, until gone, which won’t be long.