The Goddess Cooking Military Recipe Collection: Past and Present

Military Recipe Collection: Past and Present

Military Recipe Collection: Past and Present
Catalog # SKU3478
Publisher TGS Publishing
Weight 1.00 lbs
Author Name Susan Onisko Fechtler, Kenneth Fechtler
ISBN 10: 0000000000
ISBN 13: 0000000000000
 
$19.95
Quantity

Description

Military Recipe Collection

Past & Present

by
Susan Onisko Fechtler
Kenneth Fechtler

"Past & Present Military Recipe Collection" is in honor and in memory of all of our past and present military veterans, marines and soldiers! These recipes are from the Revolutionary War, Battle of the Alamo, the Civil War, WW1, WW2, Vietnam War, Desert Storm and Operation Freedom. Thank you to all of our soldiers from the past and present, and to their families and friends for submitting these wonderful recipes. This cookbook is dedicated solely, and with great honor and pride for you, our military brothers and sisters, from the past to the present! May god bless you all!

Thank You Veterans, Marines and Soldiers from the past and present! Who fought and many died for our freedoms! You are.---and always will be--- In our memories, and forever in our hearts! And never will you be forgotten! Semper Fi!

Larger Print 14 point font!

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Excerpt:

The gill is part of *both* systems: it is ¼ of a pint. That is not misinformation; that is the definition.

So a US gill is four US fluid ounces, or half a US cup. And an imperial gill is five imperial fluid ounces, or half an "imperial cup".

As usual, the imperial unit is approximately 20% larger than the corresponding US customary measure. Until Fannie Farmer put her foot down about it and basically invented volume measure as the American standard, soup spoons and wine glasses and teacups and pinches and handfuls ran rife through cookbook recipes, as did specifications such as "hot fire", "seethe hard to the count of five" and other equally precise instructions. Fannie was a Boston Yankee.

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Fried Apples
(Civil War)


6 large apples (about 6 cups, sliced)
¼ cups butter
¼ cups water
1/3 cups light brown sugar
2 Tbs lemon juice
1 tsp cinnamon
1. Core, peel and slice apples into thick slices. Place into a medium size skillet with butter and water.

2. Cook over medium heat, stirring to prevent sticking. Continue cooking until barely tender.

3. Mix the brown sugar and cinnamon together. Sprinkle the apples with brown sugar and lemon juice. Toss and cover the skillet

Let stand for ten minutes.




370 pages; 7 x 8½ softcover, paperback



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