The Civilian Conservation Corps Cookbook.

Format:

Book

Author/Creator:

Bizzarri, Amy.

Series:

The History Press

Language:

English

Subjects (All):

New Deal, 1933-1939.

Depressions--1929.

Depressions.

Physical Description:

1 online resource (136 pages)

Edition:

1st ed.

Place of Publication:

Chicago : The History Press, 2023.

Summary:

This book by Amy Bizzarri explores the history and culinary practices of the Civilian Conservation Corps (CCC), a program established during the Great Depression under President Franklin D. Roosevelt's New Deal. The book provides an in-depth look at the CCC camps, focusing on the daily lives, challenges, and the diverse recipes used to feed the workers. It highlights the social and economic impacts of the CCC, including the integration of black and white workers in Oregon camps. Through personal stories and historical context, the book aims to preserve the legacy of the CCC and its contributions to American society. The intended audience includes historians, culinary enthusiasts, and readers interested in New Deal-era history. Generated by AI.

Contents:

Intro

Half Title Page

Title Page

Copyright

Contents

Preface

The Culinary History of the Civilian Conservation Corps

BREAKFAST

River Runnin' Coffee

Graham Nut Muffins

Cinnamon Sugar Coffee Cake

Cornmeal Mush

Pineapple Fritters

Pork Sausage Gravy

Three-Ingredient Bread

Moonstruck Toast

All-Bran Muffins

Citrusade

Zwieback

LARGE-BATCH BREAKFAST DISHES

One Hundred Doughnuts

Cornmeal Mush for One Hundred

French Toast for One Hundred

Baking Powder Biscuits for One Hundred

All-Bran Muffins for One Hundred

LUNCH AND SUPPER

Sack Lunches for Thirty Men

Civilian Conservation Corps Vegetable Soup

Navy Bean Soup

Chipped Beef on Toast

Bread and Butter Pickles

Brunswick Stew

Chicken Divan Casserole

Bologna Casserole

Cabbage Soup

Rice Tomato Soup

Six-Layer Casserole

Spinach Baked with Corn Flakes

Corn Oysters

Venison Stew

Salmon Salad

American Chop Suey

Three-Pound Meatloaf

Snowflake Potatoes

Fancy Olives

Ham and Celery Loaf

Pittsburgh Potatoes

Peanut Butter, Bacon and Chili Sauce Sandwiches

1930s Baked Mac and Cheese

Porcupine Meatballs

Mexican Spaghetti

Zucchini Pie

Sloppy Joes

Asparagus Casserole

Stuffed Peppers

Calico Beans

Oyster Stew

Spaghetti with Bacon

LARGE-BATCH SUPPER RECIPES

Brunswick Stew for One Hundred

Chipped Beef on Toast for One Hundred

Irish Stew for One Hundred

Baked Beans for One Hundred

Pork Roast for One Hundred Men

Baked Bean Salad for One Hundred

Potato Salad for One Hundred

Oxtail Soup for One Hundred

Lima Beans for One Hundred

Bread Rolls for One Hundred

DESSERTS AND HOLIDAYS

Mock Apple Pie

Mashed Potato Fudge

Vanilla Coconut Mashed Potato Fudge Balls

Tennessee Christmas Mints

Candied Fruit Balls.

Rice Krispie Macaroons

Poor Man's Fruitcake

Wacky Cake

Fudge Frosting

Lemon Cake

Lemon Glaze

Apricot Upside-Down Cake

Mincemeat Pie

Prune Pudding

Corn Flake Brown Betty

Tomato Soup Spice Cake

Cream Cheese Frosting

Cherry Roly Poly

Refrigerator Ginger Snaps

Sugar Cream Pie

Black Bottom Pie

Hershey's Mocha Devil's Food Cake

Chocolate Butter Icing

Jell-O Ice Cream

LARGE-BATCH DESSERTS

One Hundred Molasses Cookies

One Hundred Oatmeal Cookies

Sugar Cookies for One Hundred

Baked Apples for One Hundred

Bread Pudding for One Hundred

Bibliography

About the Author.

Notes:

Description based on publisher supplied metadata and other sources.

Part of the metadata in this record was created by AI, based on the text of the resource.

ISBN:

9781439677780

1439677786

OCLC:

1402553279