COLE SLAW

1 medium sized head green cabbage, cored and shredded (tough leaves removed)

2 medium carrots, peeled and grated

1 green bell pepper, cored, seeded, finely diced

2 Tbs. grated onion

In another bowl, mix:

2 c. mayonnaise

¾ c. sugar

¼ c. Dijon mustard

¼ c. apple cider vinegar

2 Tbs. celery seeds

1 tsp. salt

1/8 tsp. white pepper

Pour over vegetables, tossing well. Cover and refrigerate 3-4 hours before serving.

JOE BOONE'S BEEF BRISKET

1 untrimmed brisket, 8-10 pounds

Barbecue rub of choice (Joe uses a special East Texas rub)

Worcestershire sauce

Cross-cut brisket on fat side, just short of cutting the meat. Work the tub into the meat, concentrating in the cuts. Place brisket in pan and pour Worcestershire sauce over it. Marinate until ready to cook. (Always have fat side up when marinating and cooking.)

Remove from pan and cook over indirect heat. (Joe cooks it over hickory wood.) Hold the temperature at 250 degrees until surface is dark. Place meat in foil and pour a can of beer over it before sealing it. Continue cooking 1 hour per pound.
While Joe did not serve these recipes at Glen Roy, certainly at one time or another both were eaten at Glen Roy during the Civil War. Remember, the Union Soldiers swept through Glen Roy.

UNION HARDTACK

A biscuit made of flour with other simple ingredients issued to Union soldiers throughout the war.

2 c. flour

½ to ¾ c. water

1 Tbs. vegetable fat (they probably used lard)

6 pinches salt

Mix the ingredients together into a stiff batter, knead several times and spread dough out flat to a thickness of ½-inch on a non-greased cookie sheet. Bake for ½ hour at 400°F. Remove from oven; cut dough into 3-inch squares and punch four rows of holes per row in dough. Turn dough over, return to oven and bake another ½ hour. Turn oven off and leave the door closed. Leave the hardtack in the oven until cool. Remove and enjoy.

CONFEDERATE JONNIE

 

2 c. cornmeal

2/3 c. milk

2 Tbs. vegetable oil

2 tsp. baking soda

½ tsp. salt

Mix ingredients into a stiff batter and form eight biscuit-sized "dodgers." Bake on a lightly greased sheet at 350°F. for 25 minutes or until brown, or spoon the batter into hot cooking oil in a frying pan over low flame. Remove the corn dodgers and let cool on a paper towel. Spread with a little butter or molasses and you have a real Southern treat.