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By James Gannon
Rappahannock News Writer
Imagine standing before a huge picnic table under a moss draped live oak tree, surveying a mouth watering array of dishes bearing these name tags: Grandma’s Smothered Chicken, Rebel Yell Southern Sweet Potatoes, The Major’s Rolled Herb Biscuits, Kay’s Moonshine Pork Chops, Oysters Johnny Reb, Southern Firehouse Beans, Hungry Soldier Bean Soup, Blockade Runner’s Pie and Mississippi Mud.
You’d think you’d died and •gone to Confederate Heaven.
Well, shut my mouth, Scarlett O’Hara, y’all can actually whip up such a heavenly feast with the help of The Confederate Cookbook, a project of those good ole boys, the Sons of Confederate Veterans. The 382 page cookbook is crammed with recipes lovingly compiled by descendants of Confederate soldiers, whose pictures and brief stories leaven this cookbook with the yeast of history.
For a sample taste of these Southern treats, you wont’ have .to go on to your heavenly reward. You’ll just have to attend Sperryville Civil War Days, Saturday or Sunday, June 2 and 3, where local members of the SCV will offer tastings of dishes from The Confederate Cookbook. The treats and the book will be . available at the Old Sperryville Bookshop, which serves as headquarters for the annual commemoration of the days of the Civil War.
The third annual Civil War Days will bring Union and Confederate re-enactors and their tent camps to Sperryville, along with musicians who play the music of the 1861-65 period and authors who discuss their Civil War books. The Confederate cooking is a new dimension to the event, however, thanks to the help from the 'SCV and the Blue Ridge Civil oWar Round Table.
No, the food in The
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