Jessie Nelson Blue

Food War II (World War II Recipes from Around the World)

Jessie Nelson Blue

Weenie Royale
This dish was popular in the Japanese-American internment camps (1942-1946). This dish, along with other dishes that were served in the camps, is a fusion dish between Japan and America. Refugees were usually served mess hall scraps from the American soldiers meals. Food such as hot dogs, Spam, and eggs were added to rice to create the common meal. Ingredients: Ingredients 1/2 white or yellow onions, chopped 1 tablespoon soy sauce 2 hot dogs 3 eggs Cooked white rice

Procedure: Saut the chopped onions with a tablespoon of soy sauce and cook at medium to high heat until they are caramelized. While you wait for the onions to caramelize, cut the hot dogs in julienne slices and beat the eggs. After the onions are caramelized, add the hot dogs and cook for 2-3 minutes. Then add the beaten eggs to the onions and hot dogs until the eggs are done. Serve on top of cooked white rice.

Food War II (World War II Recipes from Around the World)

Jessie Nelson Blue

Pichelsteiner Gemuesetopf
Pichelsteiner is a German stew that is usually made from a variety of meats. However, only a small amount of beef is used in this dish. This is due to heavy rationing from the war. Meats were generally left out of recipes during this time, but there are a few exceptions. The word Gemuesetopf translates to stockpot in English. Ingredients: 30 grams beef Up to 400 grams savoy cabbage and white cabbage Up to 400 grams soup vegetables (carrots, celery, leek etc.) Up to 500 grams potatoes 5 grams fat Season with salt, a little pepper and fresh chopped herbs (parsley, chervil, chives) Procedure: Finely dice the beef, brown it in the fat and boil for about 30 minutes in a little water (about 1/8 liter). Clean and peel the vegetables and potatoes, chop the cabbage into not-too-big rectangular pieces, slice the vegetables and potatoes and combine them all. It is advised to cook some of the vegetables in fat and add them later for a fuller flavor. When all is done, season with the herbs and spices.

Food War II (World War II Recipes from Around the World)

Jessie Nelson Blue

Woolton Pie
This is a famous WWII dish from Great Britain. Woolton Pie was named after the Minister of Food at the time, Lord Woolton. Even though this recipe became one of the most famous in the war, people believed that the lack of ingredients was ridiculous. The recipe was often joked about. However, Lord Woolton advertised the dish as healthy, instead of directing stating the purpose of rationing. Ingredients: 450g (1lb) each of: diced potatoes, cauliflower, swedes and carrots 3 or 4 spring onions 5ml (1tsp) vegetable extract 5ml (1tsp) oatmeal a little chopped parsley 225g ( lb) cooked, sliced potatoes Procedure: Place the diced vegetables, spring onions, vegetable extract and oatmeal into a saucepan. Add just enough water to cover and cook for 10 minutes, stirring occasionally. Allow to cool. Put the mixture into a pie dish and sprinkle with parsley. Cover with a crust of potatoes. Bake in a moderate oven until the topping is nicely brown.

Food War II (World War II Recipes from Around the World)

Jessie Nelson Blue

Eggless Milkless Butterless Cake

This recipe basically explains the extent of rationing in WWII. If you thought that cakes had to have all (or any) of these ingredients, then this recipe will prove you wrong. Ingredients: 1 cup white sugar 2 tablespoons shortening 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon salt 1 cup raisins 1 1/2 cups water 1 teaspoon baking soda 2 cups all-purpose flour 1 teaspoon baking powder Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8 or 9 inch square cake pan. In a saucepan over medium high heat combine; the sugar, shortening, ground cinnamon, ground nutmeg, ground allspice, salt, raisins, and water bring to a boil and continue boiling for 5 minutes. Remove from heat and let cool. Sift the flour, baking powder and baking soda together. Add the flour mixture to the cooled raisin mixture. Stir until just combined. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 20 minutes.

Food War II (World War II Recipes from Around the World)

Jessie Nelson Blue

Sources
Woolton Pie: http://cookit.e2bn.org/historycookbook/760-woolton-pie-recipe-2-with-potatotopping.html Weenie Delight:http://www.npr.org/2007/12/20/17335538/weenie-royale-food-and-the-japaneseinternment Pichelsteiner Gemuesetopf: http://www.3pgd.com/recipes.htm Eggless, Milkless, Butterless Cake: http://allrecipes.com/recipe/eggless-milkless-butterlesscake/detail.aspx

Food War II (World War II Recipes from Around the World)