
During wartime or a natural disaster, food shortages and lack of natural 
gas or electricity for cooking requires a great deal of improvisation 
and reliance upon back-to-basics cooking techniques used by our 
forefathers in order to survive. In an emergency it helps to know what 
to do with all the wheat, rice, cornmeal, sugar, molasses, vegetable oil 
and dried beans, milk, fruits and vegetables which you've wisely cached 
along with firewood or cooking fuel. Colonial, pioneer and nineteenth 
century military cooking methods and recipes are useful when preparing 
meals from simple cached staples. Many of the recipes included in this 
information paper don't need perishables like meat, eggs or yeast which 
you might not have. Recipes for the modern kitchen with a temperature 
controlled oven will naturally have to be adjusted by trial and error if 
you are baking in a clay oven in the field or cooking over a campfire. 
Improvisation is called for to substitute what is available. For example 
if a recipe calls for bacon drippings, you can use any cooking fat like 
lard, margarine, butter, vegetable oil or shortening. Butter Flavor 
Crisco can be used in most recipes, doesn't require refrigeration and is 
available in easy to measure sticks. The interaction between a 
sweetener, baking soda and buttermilk or sour milk (which you can make 
by adding a little vinegar to reconstituted dry milk; 1 tablespoon per 
cup of milk and let stand 5 minutes) can substitute for yeast if none is 
available. White hardwood ashes can replace baking powder as a leavening 
agent. Honey, molasses or syrups and be substituted for sugar in most 
recipes by using less water (1 cup honey = 1-1/4 cup sugar plus 1/4 cup 
liquid). Use whatever dried fruit is available regardless of what the 
recipe calls for. Experimentation is the order of the day. If you 
remember to add spices in stages (they can't be removed if you use too 
much) and if all of the ingredients you use are food, then the chances 
are the end result will be edible (especially if you are hungry enough). 


Sources of Recipes. Living history reenactors of the American Revolution 
and the War of Northern Aggression take great delight in recreating 
authentic army meals around their campfires and hardcore reenactors 
actually eat the mess. Patricia B. Mitchell has published a series of 
cookbooks (available from Sims-Mitchell House Bed & Breakfast, 242 
Whittle Street SW, P.O. Box 429, Chatham, VA 24531) to make this task 
easier and many excerpts from her books "Revolutionary Recipes," "Union 
Army Camp Cooking," "Confederate Camp Cooking," "Confederate Home 
Cooking" and "Cooking for the Cause" are included in this paper. Some 
recipes have been included from "Colonial Treasure Cookbook" (Hutcraft, 
High Point, NC 27262) and from "Colonial Fireplace Cooking & Early 
American Recipes" (Shoestring Press, 430 N. Harrison, East Lansing, MI 
48823). Regional cookbooks, especially from the South, are a source of 
recipes for nutritional meals from simple foods. Recipes have been 
included from various southern cookbooks including "Cookin' Yankees 
Ain't Et" (The Merry Mountaineers, Highlands, NC 28741), "Southern 
Recipes" and "Piggin' Out in Dixie" (Southern Cookbooks, P.O. Box 
100905, Nashville, TN 37224). Recipes and field cooking techniques have 
also been excerpted from "The Green Beret Gourmet" (The Guttenberg Press 
Publications, P.O. Box 973, Rockledge, FL 32955). Some quick bread 
recipes which don't require yeast come from "Sunset Breads" (Sunset 
Publishing Corp., Menlo Park, CA 94025), a cookbook with recipes from 
all over the world. If you have active dry yeast or sourdough starter, 
this book is an excellent reference for other bread recipes not included 
in this paper. Vegetarian cookbooks should also be a good source of 
survival recipes, but being a confirmed carnivore, the writer of this 
paper has no personal knowledge of any such books. Backpacking books are 
also an excellent source of field cooking techniques and recipes. There 
is a chapter on field nutrition and camp cooking as well as an extensive 
appendix of recipes in "The National Outdoor Leadership School's 
Wilderness Guide" (Simon & Schuster, Inc., Simon & Schuster Building, 
Rockefeller Center, 1230 Avenue of the Americas, New York, NY 10020). 
"Roughing It Easy" by Dian Thomas (The Dian Thomas Company, P.O. Box 
171107, Holladay, UT 84117; 1-800-846-6355) is a comprehensive 
collection of outdoor cooking recipes and techniques, including many 
variations on improvised tin can stoves and ovens, pit and open fire 
cooking, dutch oven cooking, building a solar reflector cooker or solar 
oven and a section on drying fruits, vegetables and jerky. 

The Improvised Kitchen. You should have a camping stove for emergency 
cooking purposes. Two-burner stoves are useful in a fixed location or if 
you are vehicle mobile. Propane stoves are easy to use but fuel is 
expensive, the high pressure steel canisters are heavy and not likely to 
be widely available during a long-term emergency. A multifuel stove 
capable of using either white gas (lantern fuel or Coleman fuel) or 
ordinary gasoline is easier to resupply in an emergency. However, 
gasoline burns hotter than propane and is not as useful for low heat 
simmering of foods, so it might be wise to have both types of stove. If 
you are in a fixed location like a survival retreat or base camp, 
nothing beats a cast iron skillet, covered kettle and especially a dutch 
oven for open fire or hot coal cooking. An excellent configuration for a 
cooking fire is the keyhole type. Build a fire ring of rocks with a 
rectangular extension, build a fire in the circular part and coals can 
be raked or shoveled into the rectangular cooking area as needed. A 
grill or griddle can be supported over the rectangular cooking area 
(bricks can be used instead of rocks here for more stability) or the 
area can be used with a dutch oven. A metal tripod (or one fashioned 
from green branches) to hang a kettle can be used for boiling water or 
directly cooking over the flames in the circular part of the fire ring. 
The book "Roughing It Easy" shows how useful heavy duty aluminum foil is 
for outdoor cooking; stock up. Also, if you store food in large #10 cans 
(1 gallon) or in five gallon square cans, get this book and a pair of 
tin snips to convert the empty cans into many useful stove and oven 
variations. A cookie cooling rack can be used over a small pit of coals 
or an improvised #10 can barbecue. A grill and dutch oven can be 
arranged to allow simultaneous use as a baking oven and for frying. Dig 
a shallow hole 9 to 12 inches in diameter and 3 to 4 inches deep; place 
coals or charcoal briquets in the hole and place the grill across the 
hole; put the pan containing the item to be baked on the grill and cover 
with an inverted dutch oven; place coals on the base of the dutch oven 
which is now the top; place the inverted dutch oven lid on the base 
tripod legs and it becomes a griddle for frying foods. Another useful ac
cessory for either base camp cooking or for use in the field is a 
folding pack grill. Such a grill can be used for directly broiling 
meats, as a stand over the coals for a skillet, griddle or a stock pot 
(used for soups and stews, as a steamer or as an oven for baking or 
roasting), as a reflector oven (using disposable aluminum cooking pans 
for reflectors), as a stand for an inverted dutch oven lid allowing it 
to be used for frying, as a dirt free stand for placing a dutch oven lid 
when adding ingredients to or checking the progress of food in the oven 
and as a stand away from the fire for serving or for safely adding 
ingredients without burning yourself or spilling the food. The Coghlan's 
brand pack grill is cheap enough (about $3 to $4 in discount stores) tha
t several can be purchased for use in a base camp. A single pack grill 
and a lightweight nesting cooking set or GI mess kit can be carried in 
your rucksack to simplify field cooking. You can also add a folding 
pocket stove or GI canteen cup stand and solid fuel tablets to your 
rucksack for reheating prepared foods or preparing hot beverages like 
instant soup, coffee, tea or cocoa. To ease the cleanup chore when 
reheating cooked food, immerse the food container (can, MRE pouch, 
vacuum seal bag or freezer bag) in boiling water in your cooking pot; 
pierce the food container above the water line so it doesn't explode. In 
the field this method of heating food reduces cooking odors and lessens 
the chance of giving away your unit's position to enemy scouts. A 
single-burner butane or multifuel backpacking stove can be shared 
between two or three people. Most butane cartridges nowadays are filled 
with iso-butane which can be used down to about 20 degrees but, like 
with two-burner camp stoves, a multifuel stove is easier to resupply. 
Get an extra GI canteen cover and you can carry your stove attached to 
the side of your GI rucksack. If you are on the move without a vehicle 
or pack animals to carry heavy cooking vessels like cast iron skillets 
and dutch ovens (or in case you get separated from your well stocked 
rucksack), here are some of the many other ways of cooking food using 
natural materials described in "The Green Beret Gourmet": 

Clay Ovens: Construct an arched structure of green sticks (similar in 
shape to a beehive), insert a thick stick vertically through the top to 
form a flue opening and daub with wet clay until it is completely 
covered except for a front opening. Pile on successive layers of clay 
until a thick wall is made. Allow the layers to dry between applications 
by either placing hot coals inside or, if time is not a problem, by the 
sun. If each layer is not thoroughly dry, the oven will crack when you 
try to use it. A clay oven can also be made by hammering a thick 
sharpened stick down through a bank or slope about three feet back from 
the edge. Scoop out the size of the oven you want about a foot or so 
down the bank. Leave a thick ceiling. Leave a narrow front opening and 
dig back and hollow the bank as far as the stick which you hammered 
down. Pull the stick out to form the chimney opening. Wet your hands and 
smooth the interior surfaces, then harden the walls by building a small 
fire inside. After your oven is prepared, to use it build a fire inside. 
When the fire has burned down, scrape out the coals and ashes. Lay food 
inside on stones, leaves or hardwood slabs. Close off the front opening 
and flue. Leave food inside to cook. Cooking time depends upon the type 
of food being cooked. 

Cooking in Natural Containers: A stone with a hollow in it makes an 
excellent container. If it is small enough you can build a fire around 
the stone. Bark can be used to fashion pots to boil water, cook soups, 
stews or any foods with liquids over a fire. Peel a square of bark and 
fold the corners inward and hold them in place with wooden pegs. Keep 
the flames from touching your bark pot above the liquid level and your 
meal will cook in this simple container. Large leaves make an instant 
"aluminum foil" when baking or steaming food, but be sure to use edible 
nonpoisonous leaves. 

Baking in Clay. This method is excellent for small game or fish. Remove 
the entrails from the animal being prepared. This is easiest to do if 
the animal is already dead. Do not skin, pluck or scale. Cover with a 
layer of clay about an inch thick. Place it in hot ashes and build a 
fire above it. Cooking time varies with animal size and taste 
preference. A one pound animal will be cooked in approximately 30 to 40 
minutes. The meat will be stripped clean of fur, feathers or scales when 
you break off the clay. 

Baking on a Stick. Heat a peeled green stick by the fire while you 
prepare a bread dough. Mix a GI canteen cup of flour with a mound of 
baking powder the size of a quarter and a dash of salt. Add water 
gradually to make a soft dough. Work quickly so the bread will rise as 
it bakes. Wrap dough around heated stick and place upright next to the 
fire to let it bake. 

Cooking in Ashes. Foodstuff is placed in warm ashes and then covered 
with embers. Self-contained foods such as vegetables do not need to be 
wrapped in anything; simply place them in the ashes and dust them off 
after cooking. Cooking time depends upon the type of food and personal 
preferences. You can test vegetables by feeling for softness and putting 
them back if they still feel firm. 

Cooking on Wood Slabs. Select a green hardwood slab (evergreens season 
the food with a pine or turpentine taste) large enough to lash or peg 
the animal. Fish and very small game can be successfully cooked this 
way. Clean the animal and flatten down on the slab. Either pin the 
animal down with wooden pegs or lash to the slab with whatever is 
available. Lean the slab up in front of glowing coals. Turn a few times 
so the food will cook evenly. This recipe comes from Richmond, Virginia 
in the Confederate States of America when Yankee invaders were marauding 
and food was in short supply: 

Roasted Rat 
The rat must be skinned, cleaned, his head cut off and his body laid 
upon a square board, the legs stretched to their full extent and secured 
upon it with small tacks, then baste with bacon fat and roast before a 
good fire quickly like canvasback ducks. 


Broiling on a Stick. This is a good method for cooking a small amount of 
food. Fish, birds and small animals (large animals must be cut into 
smaller chunks) can be cleaned and then skewered on a peeled green wood 
stick. If the food tends to slide, a bark twine can be used to tie it 
down by splitting the wood down to the game on both ends and twisting 
bark through the splits. Sear the meat in the flame to seal in the 
juices. The skewer can be laid over forked green sticks at both ends of 
an ember bed. As long as the fire does not flame up, the meat needs only 
occasional turning so it cooks evenly. 


Steaming in a Hole. This method can be used to cook small or enormous 
amounts of food with great results. Build a fire and place some stones 
in it to heat. Don't select rocks from a stream bed, limestone or 
sandstone since they can contain trapped moisture and may explode when 
heated. While the stones are heating, dig a hole. Put the stones in the 
pit and place a thick layer of wet vegetation like grass or seaweed over 
them. Lay the food on top of the wet vegetation and place a stick near 
the edge of the pit. Fill with dirt. Pull the stick out and pour water 
down this opening onto the rocks to steam the food. Tamp down the top 
and leave the food to steam for at least two or three hours. If you are 
cooking something larger than fish or small game, the cooking time will 
need to be extended. 

Grilling. Meat can be grilled over the coals if it is fat. Lean game 
will end up very dry. Build a bed of hardwood embers and place a grill 
matting of green sticks on it. Place the meat on the grill and turn 
immediately after the sides are seared to seal in the juices. Try not to 
pierce the meat with whatever you are turning it with so you don't lose 
any juices. Keep a small container of water nearby to douse any flames 
that surface from the fat drippings. 

Fire Cake and Hoe Cakes. One of the easiest ways of making flour edible, 
even if not very appetizing, is to make a simple dough and fry or bake 
it over a fire. During the Revolutionary War it was common for soldiers 
to make a thick paste of flour and water (salt was added when available) 
and then bake it on hot rocks around a campfire. The result was an 
unpalatable, chewy, soggy glob which only the starving soldiers at 
Valley Forge probably appreciated. Hoe cakes were made from a corn meal 
dough carried to the fields by slaves and other farm workers. At lunch 
they cleaned their hoes, put the dough on them and cooked it over a 
fire. 

Entrenching Tool Cake 
4 GI canteen cups white cornmeal 
boiling water 
1 GI mess kit spoon (1 tablespoon) bacon drippings 
1 GI mess kit spoon salt 
Scald cornmeal with enough boiling water to make a stiff batter, then 
add bacon drippings and salt. Shape into pones, leaving the imprint of 
four fingers across top. Place batter on the cleaned, greased blade of 
an entrenching tool and set up next to fire to bake. 


Corn Pone 
2 cups cornmeal
3/4 tsp. salt (or less) 
boiling water 
2 tbsp. butter or margarine, melted; or vegetable oil 
Combine all ingredients to make a semi-stiff mush. Spread 1/4-inch thick 
in a well-greased heavy pan and bake at 375 degrees 20 to 25 minutes. 
(Corn pones used to be baked on a greased shovel over glowing coals.) 


Hardtack. During the War for Southern Independence, hardtack was a 
staple food (when fresh bread was unavailable) for both the brutal 
soldiers of the oppressive Federal government and the brave Confederate 
patriots defending their homeland. Hardtack was a virtually 
indestructible 1/2-inch thick cracker about three inches by three 
inches, pierced with sixteen holes and made from flour and water. Tack 
was a contemptuous term for food and the soldiers "affectionately" 
referred to hardtack as worm castles, sheet iron crackers and tooth 
dullers. Some of the hardtack issued to soldiers in the 1860's was 
supposedly left over from the 1846-48 Mexican War. The daily ration was 
nine or ten crackers, but there was usually enough for those who wanted 
more since some men would not draw a full ration. They were eaten plain, 
soaked in coffee or crumbled and added to the stew pot. A dish known as 
Skillygalee was made by soaking hardtack in cold water and then browning 
it in pork fat and seasoning to taste. A favorite seasoning of the times 
was cayenne pepper. Confederate Cush provided a dinner entree that 
consisted of bits of cooked beef, seasoned with garlic, fried in bacon 
grease and then stewed with crumbled hardtack or cornmeal mush. The 
crackers included in military C-rations and the current MREs are similar 
to hardtack, being much more dense, containing more flour and less air 
than commercial saltine crackers. When fresh, hardtack was not 
unappetizing, but when boxes of hardtack sat on railroad platforms or 
warehouses for months before being issued it hardened and often became 
insect infested. Because hardtack was packed in boxes marked "B.C." 
(probably for "Brigade Commissary"), soldiers said they were so hard 
because they were baked "Before Christ". The following account from a 
Yankee invader indicates how much hardtack was appreciated: 

"While before Petersburg, doing siege work in the summer of 1864, our 
men had wormy hardtack, or ship's biscuit, served out to them for a 
time. It was a severe trial, and it tested the temper of the men. 
Breaking open the biscuit and finding live worms in them, they would 
throw the pieces in the trenches where they were doing duty day by day, 
although the orders were to keep the trenches clean for sanitary 
reasons. A brigade officer of the day, seeing some of the scraps along 
our front, called out sharply to our men 'Throw that hardtack out of the 
trenches.' Then, as the men men promptly gathered it up as directed, he 
added, 'Don't you know that you've no business to throw hardtack in the 
trenches? Haven't you been told that often enough?' Out from the injured 
soldier heart there came the reasonable explanation 'We've thrown it out 
two or three times, sir, but it crawls back.'" 

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Hardtack (original 1860's recipe) 
Use one part water to six parts flour. Roll dough flat and score into 
cracker shapes. Bake 20-25 minutes and cool off until completely dry 
before storing in canisters. The crackers should be hard as bricks and 
indestructibly unappetizing. If not consumed by hungry soldiers, the 
crackers might last at least until the Lord returns! 


The following recipes don't duplicate the indestructible nature of 19th 
century hardtack, but they are more appetizing since they are made from 
more than just flour and water: 

Corntack 
1-1/4 cups cornmeal 
1 cup water (about) 
1/2 tsp. salt 
2 tbsp. vegetable oil 
Combine the above ingredients, using enough water to moisten. Bake in a 
greased 7x11-inch pan at 375 degrees for around 15 minutes, or until the 
edges begin to brown slightly. While still warm, cut into squares. A 
modern day cross between hardtack and cornbread, these thick crackers 
are actually pleasantly tasty served warm or reheated. 


Swedish Hardtack 
1 cup water 
3 tbsp. vegetable oil 
3 tbsp. honey 
3 cups rye flour (or 1-1/2 cups rye & 1-1/2 cups whole wheat flour) 
1-1/2 tbsp. brewer's yeast (optional) 
1/4 tsp. salt 
Mix liquids together. In a separate bowl, mix dry ingredients. Combine 
the mixtures, stirring to moisten throughout. Form a ball. On a floured 
surface, flatten the dough, and roll out thinly. Cut into squares and 
prick each cracker with the tines of a fork a couple of times. Transfer 
to lightly greased baking sheets. Bake at 425 degrees around 8 minutes, 
checking to be sure not to over-brown. Best served warm. 


Southern Soda Crackers 
2 cups flour (preferably whole wheat) 
1/4 tsp. salt 
1/2 tsp. baking soda 
2 tbsp. oil 
2/3 cup sour milk (or buttermilk) 
Mix dry ingredients. Add oil and sour milk. With a fork, stir to 
thoroughly moisten. Form a ball. Flatten and roll out on a floured 
surface. Cut into squares and transfer to lightly greased baked sheets. 
Prick crackers with a fork. Bake at 350 degrees for about 8-10 minutes, 
watching vigilantly so as not to burn. Best served warm.


Cornbread. Red meats are complete proteins containing all of the 
essential amino acids needed by the body to build and maintain muscle 
and other tissues. Most vegetables don't contain all of the necessary 
amino acids (although soybeans contain most) and are referred to as 
incomplete proteins. The Confederate army marched and fought on a staple 
diet of cornbread and beans, combining incomplete proteins to provide 
good nutrition. 

Southern Cornbread 2 cups cornmeal 1/2 tsp. salt 1/2 tsp. baking soda 2 
tsp. baking powder 1-1/4 cups buttermilk (or sour milk) 1 egg, well 
beaten
1/4 cup melted grease (your choice) 
Preheat oven at 425 degrees. Mix cornmeal, salt, soda, baking powder and 
sugar. Add buttermilk and egg. Blend well. Heat grease (until it almost 
smokes) in an 8 or 9 inch iron skillet, then pour most of the grease 
into the batter and stir, mixing well. Pour batter into the very hot 
skillet. Bake for 20 to 25 minutes, or until nicely browned.


Molasses Cornbread or Muffins 
1-1/2 cups bran 
1 cup all-purpose flour 
1/2 cup cornmeal 
1 tbsp. baking powder 
1/4 tsp. salt 
1/4 cup sugar 
1/3 cup vegetable oil 
2 eggs, beaten 
1 cup milk 
1/3 cup molasses 
Combine dry ingredients. Add liquid and blend well. Pour into a greased 
9x9x2-inch baking dish and bake at 375 degrees for 30 minutes; or pour 
into 18 greased muffin tins and bake at 375 degrees for 20 minutes. 


Grandma Sarah's Cornbread 
1-1/2 cups sour milk or buttermilk 
2 eggs 
1 tbsp. sugar 
1/2 tsp. salt 
1/2 tsp. baking soda 
1-1/2 cups cornmeal 
1/2 cup flour 
1/4 cup melted butter 
Combine first five ingredients. Stir in cornmeal and flour. Add melted 
butter. Pour batter into greased 8-inch square pan. Bake at 425 degrees 
for 30 minutes. 


A Lady's Touch Cornbread 
1 cup cornmeal 
1 cup whole wheat, unbleached or all-purpose flour 
2 tbsp. sugar (optional)
1 tbsp. baking powder 
1/4 to 1/2 tsp. salt 
1 egg, beaten (optional)
3 tbsp. vegetable oil 
1-1/4 cup milk 
Combine the dry ingredients. Stir in the liquids and spoon into a 
greased 8-inch square pyrex dish. Bake at 400 degrees for 20 minutes. 
The recipe can be easily doubled and baked in a 9x13-inch pyrex dish. 


Country Sunshine Cornmeal Loaves 
4 cups yellow cornmeal 
2 cups all-purpose flour 
2 tsp. baking powder 
2 tsp. baking soda 
3/4 tsp. salt 
1/2 cup sugar 
6 tbsp. butter or margarine, melted 
4 cups buttermilk or sour milk 
Mix dry ingredients. Stir in butter and buttermilk. Blend well. Pour 
batter into two greased 9x5-inch loaf pans. Let stand 15 minutes. Bake 
at 350 degrees for one hour. (Note: no eggs required for this recipe) 


Johnny Cake or Journey Cake 
1 cup cornmeal 
1 tbsp. salt 
1 cup water 
1/2 cup milk 
Stir cornmeal and salt into boiling water. Cook until thick. Remove from 
heat and add milk. Mix well. Drop from large spoon on greased hot 
griddle or skillet. Turn to brown both sides. 


Johnny Cakes 
1 cup cornmeal 
1/2 tsp. salt 
1 tsp. sugar 
1-1/2 cups boiling water 
1/2 cup milk 
In a bowl combine the cornmeal, salt and sugar. Stir in water, beating 
out lumps. Slowly add milk. Drop by tablespoons full into greased 
skillet. Cook slowly for 5 minutes. Turn over and cook 5 minutes more. 
Makes 10 cakes. 


Dixie Corn Dodgers 
2 cups cornmeal 
1/2 tsp. salt 
2 tsp. baking powder 
2 tbsp. vegetable oil, melted butter, or bacon drippings 
2/3 cup milk (approximately) 
Combine the dry ingredients. Stir in liquids. Form eight "bullet-shaped" 
dodgers. Drop in a greased and heated heavy skillet. Brown on one side, 
turn to brown bottom. 


Campfire Cornbread 
1 cup cornmeal 
1 cup flour 
2 tsp. baking powder 
3/4 tsp. salt 
1 cup milk 
1/4 cup vegetable oil 
Mix dry ingredients. Stir in liquids. Spoon into a well-greased, heated 
10 or 12 inch skillet. Cover tightly. Cover over a low flame for 20 to 
30 minutes, or until firm in the center. When pan baking over hot coals 
place the pan on a low grill, on a three rock stand in the coals or 
directly on coals. Place coals on top of the lid (like a dutch oven) to 
distribute heat more evenly. Baked foods are more likely to burn on the 
bottom than the top. To prevent burning, check the temperature of your 
coals before placing a pan on them. Hold your hand about six inches 
above the coals; it should be hot, but you should be able to keep your 
hand in place for eight seconds. 


No-Flour Camp Cornbread 

1-1/2 cups cornmeal 

1 tsp. salt 

1 tsp. baking soda 

1 tbsp. sugar, molasses, sorghum, or honey 

2 cups buttermilk or sour milk (To sour milk, put 2 tbsp. lemon juice or 
vinegar in a pint measuring cup. Add milk to make 2 cups. Stir and let 
sit a few minutes until clabbered.) 

2 eggs, beaten 
1 tbsp butter or margarine, melted (or other fat) 
Mix dry ingredients. Stir in liquids. Spoon into a well-greased hot 10 
or 12 inch iron skillet. Cover and cook over a low flame for about 30 
minutes or until firm in the center (or bake in the oven at 425 degrees 
for approximately 30 minutes). 


Hush Puppies 
2 cups yellow cornmeal 
1 tbsp. flour 
1 tbsp. sugar 
1 tsp. baking powder 
3/4 tsp. baking soda 
1/4 cup finely chopped onion 
1-1/4 cups buttermilk 
1 egg, well beaten 
lard or cooking oil for deep frying, heated to 375 degrees 
Mix dry ingredients together and make a well in the center. In a 
separate bowl mix buttermilk and beaten egg. Pour in the well all at one 
time and mix until well blended. Using a heaping tablespoon for each, 
form into small cakes. Deep fry only as many as will float uncrowded one 
layer deep. Turn several times as they rise to the surface during 
cooking (do not pierce). Fry 3 to 4 minutes or until well browned. Drain 
a few seconds before transferring to paper towels. Serve hot. (Note: At 
fish frys the dogs would start howling from the aroma of the cooking 
fish and hush puppies were thrown to shut them up.) 


Cornmeal Pancakes 
2 tsp. sugar 
1 tsp. salt 
1 tbsp. baking powder 
1-1/4 cups sifted flour 
3/4 cup cornmeal 
2 eggs, well beaten 
1-1/4 cups milk 
3 tbsp. melted shortening 
Sift together sugar, salt, baking powder and flour. Stir in cornmeal. 
Combine eggs and milk and add to flour mixture. Add shortening and mix 
until smooth. Drop by tablespoons full on a greased hot griddle. Cook 
until edges are brown and bubbles are in the middle. Turn and cook on 
other side. Serve with butter and sorghum, molasses or other syrup. 






Beans. There is an old saying, "Beans, beans, good for the heart, the 
more you eat beans the more your health will improve." All varieties of 
dried beans except split peas and lentils need to be soaked before 
cooking. Beans tend to retain their shape better with a long soak. 


Cooking Dried Beans. To prepare dried beans (1 pound of dried beans = 
about 2 cups raw or 5 to 6 cups cooked), place washed beans in a pot 
with 2 to 3 times their volume of water (1 pound of beans needs 4 to 6 
cups). Let stand 8 to 12 hours. To quick soak, bring water and beans to 
a boil and allow to boil 2 minutes. Cover pot and let stand 1 hour. The 
time required for cooking beans is generally 1-1/2 to 2 hours, but this 
depends upon the variety of bean and the length of time they have been 
stored. Check beans often as they begin to get tender so they don't get 
mushy. Cook at a gentle simmer with the lid tilted to retain shape. If 
beans foam up during cooking, add a tablespoon of oil or fat to the 
water or cook with a small amount of fat pork or bacon. If a recipe 
calls for tomatoes, lemon juice or vinegar, add when beans are almost 
tender or acid will slow the softening process. Beans can also be 
prepared for quick-cooking in camp like minute rice. Cook them normally 
until tender, drain and dry them in a food dryer or spread them on a 
flat pan and dry in a warm oven or in the sun. Store in airtight 
canisters. They can then be reconstituted in water by boiling about 20 
minutes. 

Trench Beans 
1 lb. dry pinto beans, cooked 
1 tbsp. seasoned salt 
1 tbsp. worcestershire sauce 
1 tbsp. A-1 Steak Sauce 
1/8 tsp. Tabasco 
1 tsp. lemon pepper 
1 tsp. onion powder 
Soak and cook beans. When tender, add seasonings and simmer an 
additional 30 minutes. 


Battalion Baked Beans 
1 large can pork and beans 
1/2 cup tomato catsup 
6 small onions (or 1 jar small onions) 
1/2 cup brown sugar 
1 tsp. vinegar 
2 tbsp. molasses 
1 tsp. dry prepared mustard 
bacon strips 
Combine all ingredients except bacon and spoon into a casserole dish. 
Cover with strips of bacon. Bake at 300 degrees to 350 degrees for 1 
hour or until the bacon is done and the beans are bubbly. 


Secession Baked Beans 
2 cans pork and beans (or 3 cups cooked dry beans) 
1/4 cup molasses 
1/2 cup tomato sauce (3/4 cup if more liquid is needed) 
1 medium onion, sliced into rings 
1/2 tsp. dry prepared mustard 
1/4 tsp. salt (or more to taste) 
dash of pepper 
3 strips of bacon, cut in half (optional) 
Combine everything except bacon. Pour into 1-1/2 quart casserole dish. 
If you use bacon, arrange on top of the bean mixture. Bake at 325 
degrees for 2 hours or 375 degrees for 1 hour. 


Baked Beans 
6 cups cooked dry beans (2 cups raw) 
1 small chopped onion 
1/2 cup brown sugar 
2 tbsp. molasses 
1 tbsp. salt 
1/2 tsp. dry prepared mustard 
2 slices fat pork or bacon 
Place half the cooked beans in a bean pot place chopped onion on top. 
Add remaining beans. Mix brown sugar, molasses, salt and mustard and 
pour on top of beans. Lay fat pork or bacon on top and cover beans with 
hot water. Cover bean pot and bake in a slow oven (250 degrees) for 6 
hours. Uncover last hour to brown. 


Rice and Beans. Like the cornbread and beans diet of the Confederacy or 
the fish and rice staple diet of the Orient, rice and beans combine 
incomplete proteins from two different foods to form complete proteins. 
The combination of rice and beans is a staple diet for much of the 
world's population. You can top the Carolina Red Rice recipe with cooked 
dried beans (seasoned to taste). Use the recipes for Hopping John (a 
colonial dish served on New Year's Day to insure good luck) as 
guidelines and substitute whatever type of beans you have available. Try 
adding canned chili and tomato sauce or salsa to cooked rice (or make 
your own chili with meat, tomato sauce and chili seasonings) and add it 
to any rice and bean mix (seasoned to taste with hot sauce). 

Cooking Rice. Instant or minute rice, while good for cooking in the 
field, won't store for long periods (without vacuum or nitrogen packing) 
since it has already been cooked and then dried. To prepare regular long 
grain white rice (1 cup uncooked rice = about 3 cups cooked rice), rinse 
lightly and drain the water. Add one cup of water and 1/2 to 1 tsp. salt 
(or meat stock or bouillon) for each cup of rice. Optionally, add one 
teaspoon of butter or oil for each cup of uncooked rice. Bring to a boil 
over high heat and allow to boil one minute. Cover pot, reduce heat and 
simmer for 20 minutes. Remove from heat and let stand for 10 minutes 
more. Don't open lid while cooking. 

Bean-Rice Casserole 
3 cups water 
1 cup uncooked rice 
1/2 cup quick-cooking black beans (see previous section for instructions 
on preparing quick-cooking beans or substitute cooked dried beans or a 
can of cooked beans) 
1 tbsp. instant beef bouillon 
3 tbsp. margarine 
1/2 cup chopped dried apricots 
1/2 cup chopped dried pineapple 
Put all ingredients in a frying pan and mix. Cover and cook over medium 
heat for about 20 minutes. Don't stir while it's cooking because that 
will make the rice gummy. When the water has been absorbed, test rice 
for doneness. If it's still a little chewy, add a little more water and 
cook a few minutes more. 


Carolina Red Rice 
1/4 lb. bacon 
3/4 cup chopped onions 
2 cups cooked rice 
2 cups canned tomatoes (or reconstituted dried tomatoes) 
1/2 tsp. salt 
1/2 tsp. pepper 
1/4 tsp. Tabasco sauce 
Cook bacon, remove from pan and crumble. Cook onions in bacon fat until 
tender. Add rice, tomatoes, seasonings and crumbled bacon. Cook on low 
heat about 35 minutes, stirring well. Stir with fork several times while 
cooking. Check after 15 minutes and add water if needed. 


Hopping John 
2 cups cooked black-eyed peas 
2 cups cooked rice 
1 chopped onion (optional) 
2 tbsp. butter 
dash salt, pepper and hot sauce 
Blend and heat slowly about 30 minutes. 


Hopping John Soup 
1 cup dry black-eyed peas ("southern caviar") 
8 cups water 
6 slices bacon 
3/4 cup chopped onion 
1 clove garlic, minced 
1 cup regular rice 
2 tsp. salt 
1/4 tsp. pepper 
Rinse black-eyed peas. In a large saucepan add the peas and water, bring 
to a boil 2 minutes. Remove from heat and let stand 1 hour. Drain, 
setting aside 6 cups of the cooking liquid. In heavy saucepan, cook the 
bacon, onion and garlic until the bacon is crisp and the onion is tender 
but not brown. Remove the bacon, drain on paper towels: crumble and set 
aside. Stir the black-eyed peas, raw rice, salt, pepper and reserved 
cooking liquid into mixture in saucepan. Bring to a boil, cover and 
reduce heat. Simmer 1 hour, stirring occasionally. Stir in crumbled 
bacon and it's ready to serve eight regular folks or two good ol' boys. 


Bread and Biscuits. In case of a power outage, bread bakes just as well 
in a dutch oven with hot coals or charcoal briquets (cooking time should 
be roughly the same as in your home oven). If you don't do a lot of 
baking, you might want to invest in a set of no-stick air-bake insulated 
baking pans and cookie sheets, which will lessen the chance of burning 
your baked goods. Bread can be prepared from stockpiled staples and can 
be served with any meal. However, note that due to their oil content, 
items like wheat germ and whole wheat flour or other unprocessed flours 
will turn rancid without refrigeration (or freezing). It's best to store 
whole grains, get a hand cranked mill and grind your own flour. In the 
face of an expected long-term power outage, you will want to preserve or 
use up the perishables in your refrigerator. Baking bread is a good way 
to use your milk, eggs and butter (substitute melted butter in recipes 
that call for vegetable oil) before they spoil and will give you 
something to put your peanut butter and jelly on or sop up some gravy. 
To ease this task, you may want to keep a stock of Jiffy Muffin Mix on 
hand (rotate periodically by using and replacing). These mixes are easy 
to use and are very versatile. For example, the corn muffin mix package 
has instructions for preparing as muffins, cornbread, corn sticks and 
corn pancakes or waffles. Any Jiffy Muffin Mix can be extended using the 
following recipe: 

-




Jiffy Muffin Mix Mini-Loaves 
1 package Jiffy Muffin Mix (corn muffin, blueberry, apple-cinnamon, 
etc.) 
In addition to the ingredients listed in package recipe (e.g. corn 
muffins call for 1 egg and 1/3 cup milk), also use: 
1/3 cup wheat germ, bran or uncooked multigrain cereal 
1 tbsp. brown sugar or molasses 
1/4 tsp. salt 
1/3 cup raisins or chopped dried fruit (or 1/4 cup each dried fruit & 
chopped nuts) 
1/2 tsp. baking powder 
1 tbsp. melted butter or vegetable oil 
1 tbsp. milk 
For corn muffin mix, preheat oven to 400 degrees (or temperature called 
for by other type muffin mix). Mix dry ingredients together. Beat 
remaining ingredients together in a separate bowl, then blend with dry 
mix. For maximum rise, let batter rest 3 or 4 minutes and then pour into 
two greased 3x5-1/2 inch mini-loaf pans (which will fit in a 10-inch 
dutch oven, by the way; set the pans on top of home-canning jar rings or 
pebbles placed in the bottom of the oven to let hot air circulate under 
the pans). Bake 15 to 20 minutes or until brown. 


The following quick breads (no active dry yeast required) can also be 
prepared to use up your milk, eggs and butter before they spoil: 


Logan Bread 
6 eggs 
3 cups flour (any mixture of whole wheat and rye) 
3/4 cup wheat germ 
1/4 cup brown sugar 
1/2 cup powdered milk 
1 cup oil 
1/2 cup honey 
1/4 cup molasses 
1/4 cup sorghum syrup or maple syrup 
(any combination of these four sweeteners totaling one cup works fine) 
1/2 cup shelled walnuts or pecans 
1 cup dried fruit (raisins, dates, apricots, peaches, etc.) 
Beat all the ingredients together in a large bowl. Pat down into two 
greased 9x5-inch loaf pans. Bake at 275 degrees for two hours, or until 
a tester comes out clean. The bread will be very heavy, dense and chewy; 
each loaf weighs 24 ounces. Logan bread tastes good on the trail, is 
high in calories and is almost impervious to spoilage. 


Pioneer Bread 
1/2 cup butter or margarine 
1/2 cup honey 
3 eggs 
1 cup buttermilk (or sour milk: 1 tbsp. vinegar, 1/3 cup powdered milk, 
water to make 1 cup, let set 5 minutes) 
2 cups whole wheat flour 
2 cups unbleached white flour 
1 tsp. baking soda 
1 tsp. salt 
1 cup raisins 
2 tbsp. caraway seeds 
Combine butter, honey, and eggs in a bowl and add buttermilk. 
Separately, combine flours and baking soda and add salt, raisins, and 
caraway seeds. Combine both bowls. Place in a greased 9x5-inch loaf pan. 
Bake at 375 degrees for 50 to 60 minutes or until a tester comes out 
clean. 


Molasses Graham Bread 
1/4 cup sugar 
2 cups flour 
2 tsp. baking soda 
2 tsp. salt 
1 tsp. baking powder 
1-3/4 cups graham flour (or whole wheat flour) 
1/3 cup butter 
2 eggs, beaten 
1-3/4 cups sour milk or buttermilk 
3/4 cup molasses 
Mix together dry ingredients, then cut in the butter. Work with 
fingertips until mixture resembles coarse cornmeal. Blend eggs, milk and 
molasses. Pour into dry mixture and stir just enough to blend. Pour into 
two greased and floured loaf pans. Bake at 350 degrees for about 40 
minutes. 


Irish Soda Bread 
3 cups all-purpose flour 
1/2 cup sugar 
1 tbsp. baking powder 
1 tsp. baking soda 
1-1/2 cups dried currants or raisins 
1-3/4 cups buttermilk 
2 large eggs 
3 tbsp. melted butter or margarine 
1/2 tsp. vanilla 
Mix flour, sugar, baking powder, baking soda and currants in a large 
bowl. In a small bowl, beat buttermilk, eggs, 2 tablespoons of the 
butter and vanilla until blended. Add egg mixture to flour mixture and 
stir until evenly moistened. Spread batter in a greased 10-inch 
oven-proof frying pan. Drizzle with remaining 1 tablespoon butter. Bake 
at 350 degrees until bread is browned and pulls away from sides of pan 
(about 45 minutes). Let cool in pan on a rack for 10 minutes. 


Nut Bread 
3 tbsp. butter 
1 cup sugar 
2 eggs 
2-1/2 cups flour 
3 tsp. baking powder
1 tsp. salt 
1 cup milk 
1 cup chopped nuts 
1 tsp. vanilla 
Cream together butter and sugar. Add eggs and beat real good. Sift 
together dry ingredients and add to butter mixture alternately with the 
milk. Mix in nuts and vanilla. Pour batter into greased loaf pan and let 
rise for 30 minutes. Bake at 350 degrees for 30 minutes. 


Date Nut Bread 
1 cup chopped dates 
1 cup sugar 
2 tbsp. shortening 
1 cup boiling water 
2-1/4 cups all-purpose flour 
1 tsp. baking soda 
1 tsp. salt 
1 tsp. baking powder 
1 cup chopped nuts 
1 egg 
Preheat oven to 375 degrees. Put dates, sugar and shortening into a 
bowl. Pour boiling water over mixture and cool. Sift flour with soda, 
salt and baking powder. Mix with dates. Add nuts and mix real good. Add 
egg last, mix thoroughly and pour into a greased loaf pan. Bake 1 hour. 


Whole Wheat Beer Biscuits 
2 cups all-purpose flour 
1 cup whole wheat flour 
2 tbsp. sugar 
4-1/2 tsp. baking powder 
1 tsp. salt 
3/4 tsp. cream of tartar 
3/4 cup (1/4 lb. plus 1/4 cup) cold butter or margarine, cut into pieces 
1 large egg, lightly beaten 
1 cup beer 
Mix all-purpose flour, whole wheat flour, sugar, baking powder, salt and 
cream of tartar in a large bowl. With a pastry blender or 2 knives, cut 
in butter until mixture resembles coarse crumbs. Add egg and beer. Stir 
with a fork just until dough holds together. Turn dough out onto a well 
floured board and knead briefly until smooth (2 or 3 turns). Pat dough 
1-inch thick. Using a floured 2-1/2 to 2-3/4 inch round cookie cutter, 
cut out biscuits. Gently pat scraps together and cut out remaining 
biscuits. Arrange biscuits slightly apart on a large greased baking 
sheet. Bake at 425 degrees until browned (18 to 20 minutes). Transfer 
biscuits to a rack. Makes 8 or 9 biscuits. 


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.) 


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 
completely. 


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 brown. 


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. 


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. 


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 p
repared 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. 


Dumplings 
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.) 


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. 


-




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. 


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. 


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. 


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. 


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 pick-me-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. 


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. 


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). 


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. 


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. 


Domestic Animals and Vermin. Most Americans have an aversion to eating 
dogs, cats or horse meat while they don't give a second thought to 
eating a piece of chicken, beef or pork. It's also a culinary taboo to 
eat vermin like rats and groundhogs, but many people eat other rodents 
like rabbits and squirrels. Cultural culinary taboos have nothing to do 
with nutrition and if you can "unlearn" them a wide variety of new 
potential protein sources is available to you. If you have trapped a 
nice juicy rat or if Fido and Tabby aren't performing a vital task like 
protecting your food larder, garden or hen house you may find the 
recipes in this section of interest. 

Fried Cat 
1 cat, 2 to 3 pounds 
1/2 GI canteen cup flour 
2 GI mess kit spoons paprika 
1-1/2 GI mess kit spoons salt 
1/4 GI mess kit spoon pepper 
1 GI canteen cup shortening 
Cut cat in serving pieces. Blend flour, paprika, salt and pepper in a 
clean container. Shake 2 or 3 pieces of the cat at a time until well 
coated with flour. Save any left over flour for gravy. Heat shortening 
in a heavy pan. Place cat pieces in pan and brown slowly on all sides. 
Cover and cook slowly until cat is tender. Uncover about 15 minutes to 
crisp cat. 


Clay Cat 
1 small cat 
salt & pepper 
aromatic spices such as bay leaves, juniper berries or lemon grass (use 
what is available) 
5 garlic cloves 
2 oranges, peeled and halved 
Dress and clean the cat, leaving the fur on. In the stomach cavity 
(which should be patted with salt and pepper) place the peeled oranges, 
peeled garlic cloves and aromatics. Tie the cavity closed or pin closed 
with little wooden skewers, threaded in and out of the soft belly skin. 
Coat the whole animal with clay. Do several coats so you have a good 
shell formed. Put in a hole with hot coals at the bottom and pile hot 
coals on top of the clay cat. Throw a blanket of banana leaves (or other 
green vegetation) over the hole. Let bake for 2 or 3 hours while you are 
tending to other things. The fur will come off when you strip the clay 
away. 


Baked Dog DiRocco 
1 small dog 
10 bay leaves or any aromatic spice 
1 onion 
1 pod hot red pepper 
1 GI mess kit spoon salt 
black pepper 
3 slices bacon 
Mike DiRocco, who served three tours in Vietnam, offers a good tip on 
selecting the best dog for cooking. He says the Vietnamese judge how 
tender the dog will be by color; a white dog is best, brown second best 
and lastly a black dog. Skin and clean dog. Remove the glands from under 
the legs (they have a strong taste, though they are not harmful if 
eaten). Cut into sections. Put pieces in a pot. Add bay leaves or 
aromatics, then onion, red pepper and salt. Cover with cold water. Cover 
pot and boil gently for 30 minutes. Drain meat and discard water and 
seasonings. Cover again with cold water and boil for 1 hour. Again pour 
out the water and drain. Cover dog with cold water for a third time and 
cover pot. Boil gently until tender, about 1 hour. Drain. Put dog in
 pan. Season with plenty of black pepper and salt if needed. Cover with 
slices of bacon or fat pork. Put in a clay oven or a covered pan placed 
in hot coals and covered with coals. Bake for 1-1/2 hours. Make gravy 
with pan juices. 


Barbecued Dog 
Dress dog, removing any glands from under the legs. Take off all fat, if 
any. Cut into serving pieces and parboil in salt water for several hours 
until tender. Place on spit or grill and pour your favorite sauce recipe 
over the pieces. Grill, turning as needed to brown evenly. Baste with 
sauce throughout cooking. (improvised sauce: mix a GI canteen cup of 
tomato sauce or juice with a GI mess kit spoon of garlic powder, two GI 
mess kit spoons of worcestershire sauce and a dash of pepper) 


Bunker Beef Curry 
2 cups boned bunker beef (any meat on the hoof that you find down in 
your bunker; usually rats) 
1/4 cup flour 
3 large onions, sliced 
4 tbsp. butter or oil 
1 cup boiling water 
1/4 tsp. ground coriander 
1/2 tsp. ground cumin 
1/2 tsp. turmeric 
1/4 tsp. cayenne pepper 
1 cup tomato juice 
Sprinkle the "beef" with seasoned flour. Cook "beef" and onions in 
butter or oil until brown. Add water and spices and bring to a boil. 
Cover pan. Simmer for a couple of hours until "beef" is tender. Stir in 
tomato juice. Serve with rice. Any condiments such as coconut, raisins, 
nuts or chutney which are available can be sprinkled on top of Bunker 
Beef Curry on rice. 


Barbecued Bunker Beef 
4 cups cooked bunker beef, boned 
1/4 cup vinegar or wine 
1/4 cup sugar 
1/2 cup butter or oil 
1/2 tsp. black pepper 
1/2 tsp. cayenne pepper 
2 onions, peeled and sliced 
1-1/2 cups water 
4 tbsp. mustard 
1 tsp. salt 
2 slices lemon 
1 cup catsup 
3 tsp. worcestershire sauce 
Steam enough "beef" to make four cups, pulled from the bone. Set aside 
to cool. Combine vinegar or wine with sugar, butter or oil, peppers, 
onions, water, mustard, salt and lemon slices in a pan. Bring to a 
rolling boil. Add catsup, worcestershire sauce and "beef". Simmer for 15 
minutes. Serve over bread or rice.


Rat Roulade 
2 medium rats, dressed (cut off heads, paws and tails) 
4 slices bacon, diced 
1 onion, chopped 
1-1/2 cups toasted bread cubes 
2 tbsp. minced parsley 
1/2 tsp. celery seeds 
1/4 tsp. sage 
1/2 tsp. salt 
1/2 tsp. pepper 
1 cup bouillon (1 cup water, 1 bouillon cube) 
1 8-ounce can tomato sauce 
Saute bacon with onion until onion is tender. Mix in bread cubes, 
parsley, celery seeds and sage. Season rats with salt and pepper. Stuff 
each rat with stuffing. Tie rats closed with strings by wrapping around 
bodies. Place in pan and pour bouillon over roulades. Cover pan and 
simmer 45 minutes to 1 hour or until rats are tender. Add tomato sauce 
and cover pan again. Cook for 30 minutes more.


Jane Fondue or Meat with Red Sauce 
3 pounds meat (beef, pork, horse, monkey, water buffalo, dog, cat ... 
any red meat) 
3 cups cooking oil (any kind) 
Red Sauce (see next recipe) 
Cut the meat into 1-inch cubes and set at room temperature for about 30 
minutes. Fill a pot 1/2 full with cooking oil and heat to 375 degrees 
(meat will brown quickly when oil is heated properly). Place cubes of 
meat on sticks and cook in oil for 10 to 30 seconds until browned. Dip 
into Red Sauce. (Note: If fowl is substituted for red meat in Jane 
Fondue recipe, be sure to use only the left wings of the chicks). 


Red Sauce 
1 8-ounce can tomato sauce 
2 tbsp. brown sugar 
1/2 cup steak sauce (or your favorite bottled steak condiment) 
2 tbsp. cooking oil 
Combine all ingredients in a saucepan and heat thoroughly. 


Hopefully the recipes in this "Militia Cookbook" will give you some 
ideas on how to prepare meals from your stockpiled staple foods during 
an emergency so you won't have to choke down plain uncooked flour and 
break your teeth on dry beans.

