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In the original military recipe for this dish, the molasses and onions are suggested as a variation. However, the sweetness of the molasses and the onion flavor really add something to the casserole.
Ingredients:
For any army of 100
Rations: 12 pounds dried lima beans
Water
20 pounds cooked, sliced ham
4 tablespoons salt
½ tablespoon pepper
1 quart molasses
¾ pound chopped onions
For an army of 10
Rations: 1¼ pounds dried lima beans
Water
2 pounds cooked, sliced ham
1 teaspoon salt
Dash pepper
1/3 cup molasses or brown sugar
1/3 cup chopped onions
Instructions:
Orders: Wash lima beans. Add just enough water to cover; soak for 30 minutes. Heat beans, to boiling, in the water in which they were soaked; reduce heat and simmer until almost tender, being careful that the skins are not broken. Add cooked ham, molasses, onions, salt, and pepper; mix well. Place mixture in a greased baking pan. Bake in slow oven (325°) for 45 minutes to an hour.
Creole cooking originated in New Orleans and surroundings early in the eighteenth century. A most happy blending of European, Native American, and African influences, Creole cuisine incorporates the refined tastes of the aristocrats with the new foods available in America.
Traditional Creole is hot and spicy, and you know you've been there when you've had it. The military version doesn't have quite the same kick, since it is an acquired taste (and not everyone wants to make the acquisition).
Shrimp Creole, along with gumbo, are two of the most famous Creole dishes.
Ingredients:
For any army of 100
Rations: 25 pounds raw shrimp
2 quarts chopped onions
1 pound chopped celery
1 pound chopped green pepper
1 pound fat
½ pint sifted flour
8 quarts canned tomatoes
7 tablespoons salt
5 tablespoons Worcestershire sauce
3 quarts uncooked rice
For an army of 10
Rations: 2½ pounds shrimp
2/3 cup onions
1/3 cup celery
1/3 cup green pepper
3 tablespoons fat
1½ tablespoons flour
3 cups tomatoes
2 teaspoons salt
1½ teaspoons Worcestershire sauce
1¾ cups uncooked rice
Instructions:
Orders: Cover shrimp with boiling water, salted. Cook 15 minutes. Drain. Plunge into cold water to cool quickly. Remove shell. Remove black vein with sharp, pointed knife. Fry onions, celery, and green pepper in melted fat until golden brown. Add flour and tomatoes and cook until smooth and slightly thick. Add shrimp and seasoning and heat. Cook rice and drain. Serve over rice.
How to Feed an Army
Excerpted from How to Feed an Army: Recipes and Lore from the Front Lines by J. G. Lewin
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.