For more than 200 years, the American military has been doing its best to figure out How to Feed an Army

What they've managed to concoct along the way is a rich history of culinary successes, and some rather interesting side trips into the realm of experimentation. This is part cookbook and part history, and a full measure of fun. Inside you will find:

• More than 125 authentic military recipes from the American Revolution through Operation Iraqi Freedom

• How a fish fry ended the Civil War

• The best method for baking bread (it begins with a shovel)

• How to determine an oven's temperature without using a thermometer

• Recipes you can try at home, including Caribbean Catfish, hard tack, and English muffin french toast.

You will want to read this book if you have an interest in cooking. Or in eating. Or in history. Or in the military's version of any of the above.

How to Feed an Army

Recipes and Lore from the Front LinesBy Jim Lewin

HarperCollins Publishers, Inc.

Copyright © 2007 Jim Lewin
All right reserved.
ISBN: 9780060891114

Ham and Lima Bean Scallop

Operation Iraqi Freedom

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.

Shrimp Creole with Rice

Korean War

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.

Continues...

Excerpted from How to Feed an Armyby Jim Lewin Copyright © 2007 by Jim Lewin. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.