Cooking Favorites: Recipes From Employees and Friends of Gettysburg National Military Park and Eisenhower National Historic Site, Gettysburg, Pa (undated)
Previously published under the titles “Cooking with Cannonball Flair: Recipes from the Roundtops” and “Cooking with the Generals”.
The book has an unusually large number of condiment recipes including Mayonnaise by Mrs. Mong (Bee’s mother), Linda Lutz’s Curry Sauce (for beef fondue), Ronnie Blumenthal’s Sweet and Sour Sauce and Lutz’s Mustard by Bill Lutz among others.
There is also a notable amount of bean recipes. Bev Lanane contributed recipes for Lima Bean Casserole and Bean Dish, Linda Lutz contributed Beans & Greens Barbara Fair shared a very ketchup heavy baked beans recipe.
I’m always curious about the behind the scenes of writing these cookbooks. Did the editors (Louise Arnold and Todd Bolton) encourage a particular range or type of recipes or did they just get lucky?
There are the usual apps and casseroles represented and a few regional dishes like Nora Saum’s Barbecue which is basically what other regions might call sloppy joes—ground meat in sauce.
I’d love the know the story behind Carmen Doyle’s Tippy-Tappy-Too. Not only the name but the fact that it is slurry of canned mushroom soup, hard boiled eggs, uncooked macaroni, dried beef and two cups of water baked for 1 1/4 hrs at 350°.
I’m also intrigued by the thought behind Ronnie Blumenthal’s Screwdrivers for People Who Do Not Drink which calls for frozen orange juice and 80 proof vodka.
I updated and adapted from Louise Arnold’s Peanut Orange Bread recipe from this book—Peanut Butter Orange Bread.
I also updated and adapted Josie Voorhees’ Deviled Meatloaf recipe from this book.