Fort Mead Maryland Army Baked Bean Recipe


Army Baked Beans

In 1920 during WW1 my Father was stationed atFort MeadMaryland. My Mother was helping in the kitchen to prepare meals for the troops atFortMead. She loved the baked bean recipe the Army cook prepared and asked him if he could cut down the recipe for her to make at home for her family. The Army cook supplied my Mother with the following recipe to make Baked Beans:

 Ingredients and Preparing Army Style Baked Beans:

  •  1 ½ cups of Navy Beans
  • Soak in cold water over night
  • Parboil the bean about 2 hours
  • Strain the beans
  • Place beans in baking pan
  • Add ½ teaspoon salt
  • ½ cup maple syrup
  • ½ teaspoon baking soda
  • 1/3 teaspoon dry mustard
  • ½ cup maple syrup
  • 1 cup of tomatoes

Thick bacon slices over top of beans

 Place beans in over and bake about 6 hours. Baking them slow at low heat

 The original Fort Mead Army Barracks Baked Bean Recipe for WW1


Grandma Simpson’s Yellow Summer Squash Spanish Style

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Grandma Simpson’s Yellow Summer Squash Spanish Style

Yellow Summer Squash Spanish Style


  •  2 large yellow summer squash diced in large chunks
  • 2 slices of bacon diced
  • 1 onion diced in small pieces
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • ¾ teaspoons ground oregano
  • ¾ teaspoons ground cumin
  • 2 teaspoons crushed garlic
  • ¾ teaspoon hot sauce


 In large skillet brown bacon, add onions and cook till translucent. Add diced chunked yellow summer squash and other ingredients. Cook until the squash is translucent may use a fork to test the squash is tender. Remove immediately. Server with meat, chicken, turkey or pork.

Grandma Simpson’s Deep Batter Fried Yellow Summer Squash


Deep Fried Yellow Summer Squash

In July we had a heat wave in Roby Texas. Grandma Simpson’s decided it was time I planned the mid day meal, cooked, and serve it to the ranch hands and Grandpa. I was out in the ice box looking at what we had on hand when one of our neighbors’ shows up. She is carrying with her a large sack. I had taken from the ice house some large T-Bone Stakes for lunch.

 I arrived in the kitchen to see a large bag of Yellow Summer Squash sitting on our table. Our neighbor had been growing Yellow Summer Squash in her garden and had more than she could use. She had been canning Yellow Summer Squash and trying different recipes.

 This was the first time I had seen a Yellow Summer Squash and had no idea how to prepare this vegetable. After our neighbor left Grandma Simpson and I tried to figure out what to do with Yellow Summer Squash. I had T-Bone stakes thawing out in the sink and needed a vegetable to go with them.

 I spoke with Grandma Simpson on different ways we could prepare this vegetable to go with the steaks I had thawing. I asked can we boil it. She thought that might not be such a good idea. The men loved potatoes with their steaks. Normally it was fried potatoes. So we decided to try and make a deep fried Yellow Summer Squash to go with the T-Bone steaks for lunch.


  • 1 egg
  • 1 cup milk
  • 1 cup flour
  • 1 teaspoon salt


 Wash the Yellow Summer Squash well. Cut into round rings removing the flower tops and end from the squash. Lightly salt the rings and set aside.

 In mixing bowl add the flour, salt, and egg mix well. Slowly pour in the milk to make your batter. If you want a thicker batter use less milk. If you want a thinner batter add extra milk.

 In cast iron skillet heat lard so that the lard is around 2 ½ inches in the skillet

 Once the oil is hot in the skillet dip the round rings into the batter coating completely on both sides

 Place the rings in the hot oil and brown on both sides. Normally it takes 2 to 3 minutes on both side to cook completely done.

 Remove the cooked rings and place on a paper towel to drain off excess oil

 Serve hot. You may serve with ketchup, BBQ Sauce, or Mayonnaise.

 The Deep Fried Yellow Summer Squash is easy to prepare and has a wonderful taste. In later years after making the deep frying batter I have rolled the rings in bread crumbs before frying. This adds to the flavor of the rings.

 If you have any Yellow Summer Squash recipes would you please share them with everyone. Thank you so much and I hope you enjoy this recipe and try it at home.



In the Good Old Summertime Making Watermelon Pickles


Watermelon Pickle Recipe

Summer is here and watermelons are a favorite of everyone. People love the fresh taste of watermelons. They are so refreshing and good to eat. Watermelons are great for diets, snacks, deserts, and making pickles to enjoy year round.

 Grandma Simpson loved when the watermelons were ripe and plentiful. She enjoyed having 4 or 5 big watermelons in the house all the time. To keep the watermelons cool she would store them in her cellar. We had an ice house on the ranch but this was for storing meats.

 The old ice box that was in the kitchen needed a fresh block of ice each day to keep the food inside cold. The storage space was limited and she could not put a watermelon inside to keep it cool and fresh.

 After finishing the watermelon she would save the rind to make her famous pickles with. Anyone who has ever tried a watermelon pickle knows what I am talking about. We did all our home canning on the farm and watermelon pickles was one that I loved to make.

 Making watermelon pickles:

 Watermelon Pickles


  •  2 Pounds of Watermelon rind
  • 4 Cups of Sugar
  • 2 Cups of White Vinegar
  • 2 Cups of Water
  • 1 Lemon thinly sliced
  • 2 Tablespoons of Cinnamon Bark1
  • Tablespoon Whole Cloves


  1.  Trim dark green and pink parts of rind; cut rind in 1 inch cubes.
  2. Soak overnight in salt water–1/4 cup coarse salt to 1 quart of water
  3. Drain; rinse; and cover with cold water.  Cook until tender; drain.
  4. Combine sugar, vinegar, water, lemon in large cooking pot.
  5. Add spices tied in a bag to the water.
  6. Simmer for 10 minutes
  7. Remove spice bag;
  8. Add watermelon rind. Simmer until clear. Watermelons should be transparent
  9. Fill hot sterilized jars to 1/2 inch from the top. Seal. Makes 3 pints.

 This recipe can be doubled or tripled, depending on the size of the watermelon.

 Everyone inTexas loved Grandma Simpson’s Watermelon pickles. She won blue ribbons at the fair for this recipe. During the summer months and pot lucks Grandma Simpson was requested by all her friends to come with a jar of her famous Watermelon Pickles. This was an all time favorite for social gatherings and to serve at lunch time and dinner time.

 Aunt Hazel’s Watermelon Pickle Recipe:

 My Aunt Hazel had a different Watermelon pickle recipe that she loved to use. This one takes a little longer to prepare but the taste is out of this world. You may want to try this recipe if you have a little bit of time to prepare the pickles.


  •  Rinse 1 large Watermelon.
  • Peel and remove all green and pink from the Watermelon rind.
  • Cut into 1 inch cubes and soak overnight in salt water (4 Tablespoons of salt to 1 quart of water)
  • Drain cover with fresh water and cook until tender
  • Drain the Watermelon and make a syrup


  •  8 cups of sugar,
  • 4 cups of vinegar,
  • 8  teaspoons of whole cloves,
  • 16 sticks of cinnamon and a little
  • mustard seed (your choice)


  1.  Tie the spices in (cheesecloth)
  2. Heat syrup and spices to boiling and allow setting for 15 minutes.
  3. Add the drained Watermelon rind and cook until clear and transparent.
  4. If desired a few minutes before removing from the heat, add enough red food coloring to the pickle. ( Also yellow food coloring can be added if desired)
  5. Pack in hot sterilized jars and seal at once.

 Grandma Simpson’s and Aunt Hazel’s watermelon pickles are out of this world. If you have never tried a watermelon pickle before you are missing out on one of the finest pickles in the world.

This summer if you have watermelon rind try making yourself a batch of watermelon pickles. You will not be sorry.

Easy Ratouille




Vegetables, Eggplant, and Squash

  •  1 eggplant, sliced thinly
  • 2 green peppers, sliced
  • 2-3 onions, sliced
  • Fresh or canned tomatoes, or tomato sauce
  • 3-5 diced carrots
  • 1 or 2 zucchini or summer squash
  • Fresh mushrooms
  • Clove of garlic


 In a wok or frying pan, sizzle garlic in small amount of cooking oil.  Begin sauteing peppers and onions.  Carrots, eggplant, mushrooms, and squash next. Tomatoes at the end.  Add any spices you wish with oil and garlic.  Serve with brown or white rice.  Can add cooked shrimp or chicken for a complete meal.

Golden Ham & Chives Potato Cake




Cooked Ham

  •  Unsalted butter, softened (for the pan)
  • 2 lb. boiling potatoes, such as round whites from Maine or Long Island
  • 1 heaping tbsp. coarse sea salt
  • 4 tbsp. unsalted butter, softened
  • 1 med. onion, finely chopped
  • Sea salt and freshly ground black pepper to taste
  • Freshly grated nutmeg to taste
  • 4 lg. egg yolks
  • 4 oz. unsmoked salt-cured ham, such as prosciutto, coarsely chopped
  • 1/4 c. fresh chives, snipped with a scissors


1.  Preheat the oven to 300 degrees.  Coat the bottom and sides of the cake pan with butter.  Set aside. 

2.  Peel and rinse the potatoes.  Place in a saucepan, and cover generously with cold water.  Add the salt and cook over moderate heat — do not boil — until a skewer inserted in a potato comes away easily, about 20 minutes. 

3.  Meanwhile, in a medium skillet, combine 1 tablespoon of the butter and the onions over moderate heat.  Season lightly, and cook until the onions are soft and translucent, 3 to 4 minutes.  Set aside. 

4.  As soon as the potatoes are cooked, drain them well.  Pass them through the fine grid of a food mill into a large mixing bowl.  (If the potatoes are large,  you may want to halve or quarter them before passing through the mill.)  With a wooden spoon, stir in the nutmeg, the remaining 3 tablespoons butter, and the egg yolks, one at a time.  Continue stirring vigorously until the butter and egg yolks are thoroughly incorporated.  The mixture will be thick and slippery

5.  Fold the onions, ham, and chives into the potato mixture.  Transfer the mixture to the cake pan, and smooth it out with the back of a spoon.  Place it in the center of the oven and bake, uncovered, until the potato cake is firm and the top is browned, 45 to 50 minutes. 

6.  Remove the potato cake from the oven and transfer it, browned-side up (for the golden top side is the prettier), to a large platter.  Slice into wedges and serve warm or at room temperature. 

Yield:  6 to 8 servings.  VARIATION:  For very pretty individual potato cakes, bake these in nonstick muffin tins.  Alternatively, bake the cake in a single 10 1/2-inch round porcelain baking dish.

Pulled Pork, Chicken, or Turkey BBQ Sandwiches


Grandma Simpson's BBQ Sandwiches

Pulled Chicken BBQ Sandwiches

In mid July the days inTexasare hot and humid. Grandma Simpson’s was starting to prepare the mid day meal we call supper inTexas. She had the chickens cut up and ready to fry in a pan of hot lard.

 As we were working in the kitchen Grandma looked at me and said the boy are tired of fried chicken. What can we do with chicken? We raised chicken on the farm and Grandma Simpson would go to the chicken coop three times a week and pick out 2 or 3 big fat chicken to clean.

 It was amazing to watch her trap the chicken, wring their neck, plucking and cleaning the chicken. I never could get the hang of this. I love to eat chickens but I could not kill and pluck them. Each time I would go to the chicken coop and try to trap a chicken I had all the chickens flying around squawking at me.

 I love to read and listen to the radio. I had heard everyone raving about making “Pulled Pork BBQ Sandwiches”. I asked Grandma Simpson would this be good with chicken. She said it sounded like a wonderful idea and why not try to make this tomorrow for lunch.

 Early the next morning Grandma Simpson is in the chicken coop picking out 4 chickens to kill and clean. We had decided to use the chicken breast to make “Pulled Chicken BBQ Sandwiches” with.

 Preparing the chicken:

  •  3 to 4 large chicken breast
  • Salt
  • Pepper
  • Fresh Garlic (may use garlic power)

 Place the chicken breast in cooking pan. Season with salt, pepper, and fresh pressed garlic, if you do not have fresh garlic to squeeze and press you can use garlic powder. Set your oven temperature to 270 degrees. The chickens need to cook at low temperature 3 hours.

 Back on the ranch the old stove Grandma Simpson had no gage to regulate the temperature. Grandma would light the oven and check the temperature by putting her elbow inside the oven. She knew how to gage the temperature of the oven by the heat she felt on her elbow.

 The cooking time varies depending on the size of your chicken breasts. The chicken breasts are done when you can pull the meat off the bones and it falls apart.

 The chicken are in the oven cooking and now it is time to make Grandma Simpson’s famous Roby Ranch BBQ sauce.

 Preparing BBQ Sauce:

  • 30 ounces of fresh home canned tomato sauce (if no home canned tomato sauce use 2 15oz cans of tomato sauce)
  • ½ cup molasses
  • 10 cloves garlic
  • 2 tablespoons ground cumin
  • 2 tablespoons dry mustard
  • Fresh ground pepper (I use pepper corns and grind my pepper)
  • ½ teaspoon cinnamon
  • ¼ teaspoon hot pepper flakes (dried peppers crushed)
  • ½ cup vinegar (I now use red wine vinegar)

 Place all ingredients except the vinegar in saucepan. Simmer covered on low heat for 1 hour, stirring occasionally. Add vinegar to taste and continue simmering another 15 minutes.

Preparing the Sandwiches:

 Remove the chicken from oven when done. On a cutting board use 2 forks to pull the chicken meat off the bones. When pulling the meat off the bones shred the chicken meat. Place the shredded chicken meat in the stock pot with the BBQ sauce. Heat the meat stirring the sauce and meat.

 On old stove such as the one Grandma Simpson had; was easy to warm the buns on top of the stove. To warm; the buns; place on a cookie sheet in the oven. Warm thoroughly.

 To serve remove the warmed bun and place the BBQ chicken on top of the buns and serve when hot.

 This day I had prepared a macaroni salad and potato salad to go with the Pulled BBQ Chickens Sandwiches. Before we could place the first plate of sandwiches the men had them gone. They were screaming for more. We feed them all the buns and BBQ we had prepared.

 This is one day they left nothing on the table for Grandma Simpson or I. We did not even get to taste our Pulled BBQ Chicken Sandwiches. For desert I had cut up a plate of cold watermelon and sliced up some fresh peaches.

 I have used pot roast, turkey, port, and chicken to make Pulled BBQ Sandwiches with. When making the sandwiches the meat needs to be cooked slow and shredded with two forks. Add the shredded meat to the BBQ sauce and serve warm on top of toasted buns.

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