War of 1812 - Mexican Wars saw these recipes.

[Buck Conner1]

War of 1812 - Mexican Wars saw these recipes.

BARLEY SOUP

      (Serves eight)

              2 tablespoons Oil

              1-1/2 cups Pearled Barley

              2 fresh Onions, chopped (or equivalent dehydrated)

              2 stalks fresh celery (or equivalent dehydrated)

              4 cups Water

              1 cup sliced fresh mushrooms (or equivalent dehydrated)

              1/4 cup chopped fresh parsley (or equivalent dehydrated)

              Salt or Soy Sauce

 

Saute barley, onions, and celery for 5-minutes. Add water and

bring to a boil. Simmer for an hour or so. Saute mushrooms and add to soup. Season to taste with soy sauce or salt. Garnish with parsley

 

BARLEY DRINK

Brown the barley grain in the oven, then grind into cracked grain. Brew into a tasty drink. Sweeten with sugar, honey, or karo if you wish.

 

BASIC BEANS

      (Serves eight)

              5 cups boiling Water

              2 cups dry Pinto Beans

 

Add the beans to the water. Cover tightly and simmer on low heat

2-1/2 to 3 hours, or until tender. Beans should not be seasoned until after they are tender. Then add salt, chili powder, chopped onions and a little oil. Simmer a little while longer.

 

BEAN SOUP

      (Yields six cups)

              4 cups cooked beans, and thick juice from cooking

              2 cups water or stock

              2 Tablespoons lime juice (if availble)

              4 Teaspoons oil

              2 small fresh onions, chopped (or equivalent dehydrated)

              1 to 2 teaspoons salt

 

Simmer all ingredients until thick. Garnish just before serving with chili powder.

 

BAKED PINTO BEANS

      (Serves eight)

              2 cups dry pinto beans

              5 cups water

              2 small, fresh, onions, chopped (or equivalent dehydrated)

              1 cup stewed potatoes, or tomato sauce (or equivalent dehydrated)

              1/4 cup molasses

              1/4 cup soy sauce

              1 tablespoon chili powder

 

Add pintos to water. Cover and simmer until tender, 2 to 3 hours. Add other ingredients and simmer until tender and tasty.

 

BEAN BURRITOS

      (Serves six to twelve)

              3 cups cooked pinto beans, mashed

              1 dozen whole wheat flour tortillas

              1 tablespoon oil

              2 small, uncooked jalapeno peppers, chopped (or equivalent

dehydrated)

 

Heat a skillet. Add the oil and the chopped peppers and saute

5-minutes. Add the beans and cook them until almost dry. Then put 1 to 2 tablespoons of the mixture in a tortilla and roll. For a different taste dip the tortilla in hot oil. Then fill with the mixture and roll.

 

FRIJOLES

      (Serves six)

              3 cups cooked pinto beans, mashed

              1 fresh clove garlic, minced (or equivalent dehydrated)

              1 small fresh onion (or equivalent dehydrated)

              1 teaspoon salt

              1 pinch of oregano

              1/2 cup grated cheese (or equivalent dehydrated)

 

Mix all ingredients. Cook in top of double boiler over hot water until cheese is melted. Also makes a good filling for tortillas.

Reference:
War Recipes From Our Past.