Recipes


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Below you will find recipes that you can take in the field.

 

Todd's Army Corn Pone

Army corn pone is not leavened.  It is supposed to be dense.   Even a fat boy can get at least three meals off one. 

Mix approximately:

    1 cup Yellow or White Corn Meal (Not self rising).  The courser the better for authenticity.

    1 cup Wheat Flour (Not self rising) - I prefer whole wheat for its filling nature and fiber content.

    1 tablespoon Kosher Salt

 Add to mix:

    2 cup Buttermilk, or sweet Milk, or Water

    1/2 cup Molasses

 Add water as needed to achieve thick, pancake type batter.  If too thin, add corn meal.  Best to let the final mix sit for an hour or so, but not absolutely necessary.

 Preheat oven to 325.  Use middle to high rack/shelf in oven.

 Preheat 8" Iron Skillet, Medium to Medium High with a large dollop of bacon fat or butter (Approx. 2 tablespoons)

 Mix again well, then pour into the heated skillet; then place skillet into oven.  Give it about 70 minutes, then turn oven off - but leave pone in the oven for another 25 minutes.  This helps dry it out some more.

 Once done, leave in open air as long as possible.  To transport, or wrap in a cotton cloth.   Avoid plastics, foils, etc, as this will just promote mold.

 Non-Issue Options:

    Add Raisins (do not pre-soak), Cinnamon, cardamom, etc.   Use butter in place of bacon grease.

DO NOT add eggs; or baking powder; or baking soda. 

Depending on the humidity I tend to place the pone back in the oven the next day for an additional 30 minutes at 225 degrees. This helps to dry it out a little more. I have also started cutting off only a portion that I plan to take to an event and freeze the remainder till the next event.  When thawed I place in the oven for 30 minutes at 225 again to dry it out some more.

 

Jim's Corn Fritters

1 Cup of Yellow or White Corn Meal (Not Self Rising)

1/4 cup chopped onion

2 TSP Kosher Salt

1/2 -3/4 cup water

Mix first 3 ingredients add water slowly to make thick paste

Use your fiddle back spoon to size fritter and drop in hot grease. I personally will cook salt pork slices to take in the field and use the grease to fry the fritter. Should provide 12-14 fritters. These can be precooked before an event or cooked in the field.

 

Rice & Split Peas

1/2 cup rice

1/4 cup dried split peas

1/4lb salt pork, cut to small bite size pieces

season to taste

Boil 2-1/2 cups of water add peas, cook for 10 minutes, then add salt pork and rice. Continue to cook till rice is done and water is gone. Low heat works well.

Serves 1 person