Stone Bridge wit Stream and Foliage

 

This is the upgraded stone bridge with a stream and foliage around it as promised

Colcannon / Champ

Ladies and Gentlemen:

COLCANNON

--8 irish potatoes;
--1 head of cabbage;
--1/4 lb. of butter

Peel and boil the potatoes. Boil the cabbage
separately. Drain and chop the cabbage..
Drain and mash the potatoes. Mix the
potatoes and cabbage together. There
should be about twice as much potatoes and
cabbage. Add butter, salt, and pepper to
taste and mix well. If you add in some
turnips mashed in place of two of the
potatoes, you have what is called "CHAMP."
Some recipes call for milk to make the mix
creamy, and some for chopped onions.
Colcannon is a traditional dish on All
Hallows Eve (Halloween). In london the
mixed vegetables are fried gently in lard.
The frying causes the mixture to make
some odd noises, hence the nickname ---
"bubble and squeak." I have tried all the
variations and I like them all. I think this is
a great dish, tasty easy to make and hearty,

Enjoy!!!!!

Boston Brown Bread

Ladies and Gentlemen;


Here is recipe #3. With this one I should be up to date.

BOSTON BROWN BREAD

--1 cup of all purpose flour;
--1 cup of Rye flour or whole wheat flour;
--1 cup of cornmeal;
--2 Teaspoons of Baking Soda;
--1 teaspoon of salt;
--2 cups of sour milk;
--1 cup of molasses;
--2 tablespoons of melted butter.

Sift the flour with soda and salt. Add the corn meal and stir.
Add milk molasses and butter, blend well. Pour into three
well greased stoneware molds and tightly seal with heavy
cheesecloth. Set in a steamer of boiling water to a depth of
one half the height of the molds. Cover and steam for three
hours. Let cool for 15 minutes and remove from the molds.

If, like most people, you do not have stoneware molds, a
one lb. vegetable can will substitute quite well. A big Dutch
Oven makes a good steamer. Serve the bread warm, with
butter and jelly as a side dish to Boston Baked Beans.

Respectfully;

Jim Mathews

Chicken--Cabbage Soup

Ladies and Gentlemen;

This below recipe is from my own kitchen rather than out of a history book, However, it is I believe, basic enough to be included here:

>>>> Chicken -Cabbage Soup <<<<

-1, carrot;
-1/4, head of cabbage;
-2, medium potatoes;
-1, stalk of celery;
-1/2, medium onion;
-1/4, lb. of butter;
-1, can if chicken breast in water / or, 1 1/2 cups of chopped cooked chicken;
-1, can of Campbell's Cream of Chicken soup;
-2, cans of chicken broth;
-3 1/2, cups of water;
2, tablespoons of Worcestershire sauce.

Cut all vegetables small. Put all vegetables in a double pan steamer. Combine two cups of water and the chicken broth. Add the butter and Worcestershire sauce. Use this water / broth mixture as the steaming liquid. Steam vegetables until tender crisp, about 20 to 25 minutes. Set the cooked vegetables to one side. Add the chicken soup and 1 1/2 cups of water to the steaming broth mixture, along with the chicken meat. Add the vegetables to the broth mixture and stir well. Reheat and serve. Serves six.

Respectfully Submitted

Ian McKay

Fry Bread and Succotash Recipes

Ladies and Gentlemen;

Here are a couple of recipes to get me through the rest of the year (Nov. and Dec.):

>>>>Fry Bread<<<<

--1 cup of flour;

--1 teaspoon of sugar (heaping);

--salt to taste;

--2 teaspoons baking powder (rounded)

Mix in a bowl and add enough water to make a stiff dough.  Form the dough into small flat pieces, one/half inch thick and four inches across.  Put into very hot deep frying grease.  When it floats and the bottom is golden, flip it over.

You can substitute 1/2 cup of sourdough starter for half of the flour (don't forget to feed the mother!).

A sprinkle of cinnamon and powdered sugar on top of the bread before serving goes well too,  A Mexican style fried bread is served with honey as a desert.

>>>>Succotash<<<<

--3 cups sweet corn (canned or cut fresh from the cob);

--3 cups fresh lima beans (or string beans or butter beans);

--1 cup of milk;

--6 tablespoons of butter

Cover beans with the least possible amount of boiling water and cook until tender.  Drain and add the corn and milk.  Cook slowly until corn is tender.  Add butter.  Salt and pepper to taste.

The indians used bear grease in place of milk and butter.  Corn and beans were the basis for a vegetable stew which might also include squash, pumpkin or sea food, and which might be sweetened with maple sugar.  Succotash is the Narragansett tribe's word for "fragments."

Note also that , "Captain Jenks of the horse marines, fed his horse on corn and beans!!"

Respectfully;

Jim Mathews

Spotted Pup Recipe

>>Spotted Pup<<

1 cup rice
Handful of raisins
1/4 cup molasses
Pinch cinnamon
1 tablespoon vanilla
2 cups water

Put everything in a pot and bring to the boil. 
Stir the mixture frequently until water is absorbed by the rice.
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I think it would be nice if once a month a recipe was posted for the 
unit.

Major J. F. Duarte {by brevet}

Spanish Fort #2 -- Mobile Bay

 

This is a tracing of the third drawing of the Spanish Fort found in the, "Official Military Atlas of the Civil War."  It differs somewhat from the first two sketches, but does list the batteries of guns in the fortifications.