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THAT GOOD NAVY CHOW!

Recipes From
The Cookbook of the United States Navy, Revised 1944.

(Each recipe yields 100 portions unless otherwise specified.)

 
Recipe Issue
Apple Torte Jan 05
Baked Acorn Squash Apr 06
Baked Chicken and Noodles Apr 05
Baking Powder Biscuits July 98
Banana Fritters Oct 09
Beef Stuffed Peppers Oct 10
Boston Baked Beans Apr 04
Bread Dressing or Stuffing Oct 08
Chicken a La King July 11
Chicken and Vegetable Pie Dec 11
Chicken Curry Apr 11
Chicken Salad Filling July 08
Chocolate Cream Pie Jan 12
Clam Chowder - Boston Style Apr 09
Corn Bread Apr 00
Corn Fritters Oct 98
Corned Beef Scramble Oct 05
Cream of Asparagus Soup Apr 08
Creamed Sliced Dried Beef Jan 98
Cream of Green Split Pea Soup July 10
Crumb Cookies Jan 11
New French Onion Soup April 12
French Pot Roast Jan 02
Fried Chicken Oct 04
Griddle-Broiled Liver Apr 98
Griddle-Broiled Steaks July 04
Hot Potato Salad Oct 06
Lemon Meringue Pie July 05
New Macaroni Au Gratin July 12
Macaroni and Corn Au Gratin with Bacon Jan 09
Meringue Filling July 05
Navy Bean Soup Jan 00
Noodles Scalloped with Cheese, Tomato and Bacon July 09
O'Brien Potatoes July 99
Orange and Watercress Slaw Apr 10
Orange Bavarian Jan 06
Pecan Pie Oct 99
Quick Buckwheat Griddle Cakes Jan 04
Quick Cinnamon Buns Apr 99
Roast Pork July 07
Salmon Salad Filling Jan 08
Soft Molasses Cookies Oct 03
Sweet Potatoes Baked with Apples July 06
Yankee Pot Roast Jan 10

 

BAKING POWDER BISCUITS
(Portion size: 2 biscuits)

Ingredients Amounts
Flour 14 Pounds
Baking Powder 1 Cups
Salt 5 Tablespoons
Shortening 1 Quarts
Milk (variable) 1 3/8 Gallons

     Sift Flour, Baking Powder, and Salt together. Cut in Shortening and mix to a fine crumb. Add Milk and mix to a soft dough.

     Roll dough inch thick. Cut with 2-inch floured biscuit cutter. Place side by side on ungreased baking sheets.
     Bake at 425F for 12-15 minutes. Serve hot.

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CREAMED SLICED DRIED BEEF
(Portion size: 8 Ounces (approx. 1 cup))
Ingredients Amounts
Beef, dried, sliced 7 Pounds
Milk, liquid 5 Gallons
Fat, melted 1 Quart
Flour 2 Pounds
Pepper 1 Tablespoons
Bread, toasted 100 Slices

     Cut beef into small pieces. Heat milk to boiling temperature. Blend together fat and flour to a smooth paste. Stir into milk. Cook, stirring constantly, until thickened. Add pepper. Stir in beef.
     Let simmer about 10 minutes. Serve over toast.

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GRIDDLE-BROILED LIVER
(Portion size: approx. 5 Ounces)

Ingredients Amounts
Liver, beef, pork, lamb or veal 35 Pounds
Fat, melted 1 Pound
Salt 10 Tablespoons
Pepper Tablespoon


     Slice liver ⅜ to inch thick. Cut into 5-ounce pieces. Dip in fat. Broil on heated griddle at moderate temperature, 6 to 10 minutes. Or until color has changed. Turn to brown evenly on both sides.
     Sprinkle with salt and pepper. Serve immediately.

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CORN FRITTERS

Ingredients Amounts
Flour 4 Pounds
Baking Powder 5 Tablespoons
Salt Cup
Sugar Cup
Eggs, beaten 9
Milk, liquid 1 Quarts
Shortening, melted Cup
Corn, whole kernel 2 No. 10 cans (6 Quarts)

     Sift flour, baking powder, salt and sugar together. Combine eggs, milk and shortening. Add flour mixture and stir until smooth. Drain corn. Add to flour mixture and mix well. Drop by spoonfuls into hot deep fat at 375
F and fry 3 to 5 minutes, turning fritters frequently to brown evenly. Drain on absorbent paper. Serve very hot.

NOTE: Serve with sirup or jelly, if desired.
     To be crisp, fritters should be fried continuously, in small batches, and served immediately. They should not stand on the steam table or in oven.
     For convenience and uniformity, a No. 20 or No. 24 ice cream scoop can be used to drop batter into hot fat.

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QUICK CINNAMON BUNS
(Yields approx. 24 pounds. Portion size: 2 buns)

Baking Powder Biscuit Dough 14 Pounds (recipe above)

Mix these ingredients together, thoroughly

Sugar 1 Pound, 8 Ounces
Salt 1 Tablespoon
Cinnamon 2 Tablespoons
Shortening 3 Cups

Mix these ingredients thoroughly together

Sugar 3 Pounds
Water 1 Pints
Shortening, melted 1 Cups
Raisins, seedless 2 Pounds

     Make-up: Roll biscuit dough into rectangular pieces about 12 inches wide and inch thick. Spread on sugar, salt, cinnamon and shortening.
     Sprinkle with raisins. Roll as for jelly roll. Cut into 1-inch slices.
     Spread shortening, water and sugar mixture in bottom of sheet pans. Place rolls cut-side down on pan.
     Baking: Bake at 375
F for 25 to 30 minutes. Remove rolls from pan at once.
     Serving: Serve warm.
NOTE: 3 pounds (4 cups) corn sirup may be used in place of 3 pounds sugar.

Variation:
Quick Pecan Rolls: Use coarsely chopped nuts in place of raisins.

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FRIED CHICKEN
(Portion size: approx. 1 pound)

Ingredients Amounts
Chickens, frying, dressed 125 Pounds
or Chickens, frying, fully drawn 100 Pounds
Flour 4 Pounds
Salt 10 Tablespoons
Pepper 2 Tablespoons
Fat, melted 5 pounds
Chicken Stock To cover bottom of pan

     Prepare chicken for frying. Cut in half through length of the body, or into quarters, depending on the size of chicken.
     Mix together flour, salt and pepper.
     Dredge or roll chickens in flour mixture. Cover completely. Shake off excess flour.
     Cook chicken in fat until browned on all sides.
     Place 1 layer deep in roasting pans. Add enough stock to cover bottom of pan to prevent sticking. Cover.
     Bake in moderate oven (350
F) 1 to 2 hours or until tender.

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PECAN PIE
Yields 17 (10-inch) Pies (Portion size: 1/6 Pie)

Ingredients Amounts
Eggs, whole 90
Sugar 13 Pounds, 8 Ounces
Butter 12 Ounces
Salt  3 Tablespoons
Sirup, corn  1 Gallon
Vanilla 6 Tablespoons
Pecans 3 Pounds, 12 Ounces

     Beat eggs slightly. Stir in all ingredients to make a smooth filling.
     Make-up: Pour about 2 pounds (1 Quart) filling into unbaked pie shells.
     Baking: Bake at 400
F for about 45 minutes.

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O'BRIEN POTATOES
Portion size: approx. ⅔ cup

Ingredients Amounts
Potatoes (as purchased)  44 Pounds
Salt 6 Tablespoons
Peppers, green, chopped fine 1 Pound
Pimentos, chopped fine 1 Pound, 6 Ounces
Butter or bacon fat  8 Ounces

     Wash, peel and cut potatoes into inch cubes. Cover with cold water. Let stand 1 to 1 hours. Drain. Dry in a cloth.
     Fry in hot deep fat at 350 degrees about 4 minutes, or until evenly browned. Drain on absorbent paper. Sprinkle with salt.
     Fry pimentos and green peppers in fat about 3 minutes. Combine potatoes, pimentos and green peppers, just before serving.  Note: Instead of frying in deep fat, cubed potatoes, chopped green peppers and pimentos may be cooked and browned in a moderate oven (350
F).
     Place potatoes, peppers and pimentos in baking pans in a small amount of bacon fat or beef drippings. Turn frequently to insure even cooking and browning. Bake about 30 minutes. Sprinkle with salt.

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NAVY BEAN SOUP
Yields approx. 6 Gallons (Portion size: 1 cup)

Ingredients Amounts
Beans, Navy, dried 5 Pounds, 8 Ounces
Water, cold To cover
Ham Stock 5 Gallons
Onions, chopped 1 Pound
Ham Bones 8
Cloves, whole 1 Teaspoon
Flour 8 Ounces
Water, cold 1 Quart
Pepper 2 Teaspoons
Salt, if needed Cup

     Pick over, wash and soak beans, in water to cover, 2 to 3 hours. Add ham stock, onions, bones and cloves. Heat to boiling temperature. Let simmer 2 to 3 hours. Remove bones.
     Blend together flour and water into a smooth paste. Stir into soup. Add pepper, and salt if needed. Reheat to boiling temperature.
Note: Ham bones may be omitted.
         Flour may be omitted. If omitted, the soup must be stirred while serving, as beans will settle to bottom of container upon standing.

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CORN BREAD
Yields approx. 24 Pounds (portion size 2 pieces, 2 x 3 inches)

Ingredients Amounts
Flour 5 Pounds
Shortening 1 1/8 Quarts
Baking Powder 1 Cups
Sugar 2 Pounds
Salt 2 Tablespoons
Corn Meal 4 Pounds, 12 Ounces
Eggs, whole 12
Milk, liquid 1 1/8 Gallons

     Mix eggs and milk.  Add and mix to smooth batter.
     Spread in greased bun pans, scaling about 6 pounds per bun pan.
     Make at 425 degrees for 25 to 30 minutes.

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FRENCH POT ROAST
(Portion size: approx.
5 to 6 ounces)

Ingredients Amounts
Boneless Beef 40 Pounds
Onions, finely chopped 2 Pounds
Salt Cup
Pepper 3 Teaspoons
Flour 3 Pounds
Tomato catsup Gallon
Beef Stock As needed
Potatoes, white 15 Pounds


     Cut meat into 3-inch cubes. Combine meat, onion, salt and pepper. Cook in slow oven (300 F.) 20 to 30 minutes.
     Stir in flour. Cook until brown. Stir in tomato catsup. Add enough stock to cover the roasts.
      Reduce heat to 200 F. to 250 F. Cook until meat is tender.
     Cut potatoes French style. Add to roast 40 minutes before end of cooking period.
Note: Use less tender cuts of meat.

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SOFT MOLASSES COOKIES
Yields approx. 18 pounds (portion size: 2 cookies)

Ingredients Amounts
Flour 6 Pounds
Baking powder 1 Tablespoon
Soda 1 Tablespoons
Salt 1 Tablespoons
Ginger 2 Tablespoons
Cinnamon 2 Tablespoons
Shortening 4 Cups
Sugar 4 Cups
Eggs, whole 15
Molasses 2 Pints
Milk, liquid 2 Pints


     Scale the ingredients into the mixing bowl. Mix at medium speed to a smooth dough.
     Make-up: Drop dough on greased baking sheets.
     Baking: Bake at 375 F for 10 to 12 minutes. Remove cookies while warm from the pan.

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QUICK BUCKWHEAT GRIDDLE CAKES
Yields approx. 49 pounds (portion size: 4 griddle cakes)

Ingredients Amounts
Shortening 3 Cups
Flour, buckwheat 11 Pounds, 4 Ounces
Flour 5 Pounds, 12 Ounces
Baking powder 12 Ounces
Salt 3 Ounces
Eggs, whole, well beaten 20
Milk, liquid 3⅓ Gallons

     Sift together flours, baking powder and salt. Combine with shortening.
     Combine eggs and milk.
     Add milk to flour mixture. Stir only until smooth.
     Baking: Bake on hot griddle. Bake on one side until firm around edge and full of bubbles. Turn and finish baking.

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BOSTON BAKED BEANS
(portion size: 5 to 6 ounces (approx.
cup))

Ingredients Amounts
Beans, Navy, dried 12 Pounds
Water, cold to cover
Water, boiling 3 to 4 Gallons
Salt 5 Ounces
Mustard, dry 1 Ounces
Salt Pork, Bacon, or Ham fat, cubed 4 Pounds
Molasses 1 Quart


     Pick over and wash beans thoroughly. Soak in cold water about 6 hours.
     Do not drain. Add boiling water to cover. Simmer about 1 hour until beans are tender, but not mushy. Drain off excess liquid. Reserve.
      Add salt, mustard, salt pork and molasses. Place in baking pans.

    
Bake in slow oven (300 F) 3 to 4 hours, adding liquid from the boiled beans as needed.

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GRIDDLE - BROILED STEAKS
(portion size: 1 (6-ounce) Steak)

Ingredients Amounts
Beef, bone-in 60 Pounds
Or Beef, boneless 42 Pounds
Salt 8 Ounces
Pepper 1 Ounces


Cut meat into 6-ounce steaks to inch thick. Broil steaks on heated griddle until browned on both sides. Turn steaks frequently to insure even cooking. Cook to desired degree of doneness. Avoid overcooking. Sprinkle with salt and pepper, just before serving. Note: 1. If steaks lack fat, grease griddle slightly with beef suet.
     Steaks may be cooked on griddle until brown on both sides, then placed on rack in open baking pans in slow oven (300 F) and cooked to desired degree of doneness.
     Serve with French Fried Onions, Smothered Onions or Steak Butter Sauce.

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APPLE TORTE
Yields approx. 17
Pounds  (portion size: 2 pieces, 2x3 inches)

Ingredients Amounts
Flour 5 Pounds, 8 Ounces (approx 5 Quarts)
Baking Powder 2 Ounces (approx 6 Tablespoons)
Sugar 3 Pounds (approx 1 Quarts)
Salt 2 Ounces (approx Cup)
Lemon rind, grated 1 Ounce (approx Cup)
Apples, sliced 2 Pounds (approx Gallon)
Eggs, whole 12 Ounces (8 eggs or approx. (approx 1 Cup)
Milk, liquid 3 Pounds, 8 Ounces (approx 1 Quarts)
Shortening, melted 1 Pound, 4 Ounces (approx 2 Cup)
Sugar 12 Ounce (approx 1 Cup)
Cinnamon

⅛ Ounce (approx 1 Teaspoons)

Butter, melted 6 Ounces (approx Cup)


     Sift flour, baking powder, 1 quarts sugar and salt. Add lemon rind and 1 quarts apples to flour mixture. Combine eggs and milk: add flour mixture and blend. Add shortening. Blend remaining sugar and cinnamon.

    
Make-up: Spread in bun pans. Brush with melted butter. Sprinkle with sugar-cinnamon mixture. Garnish with remaining apple slices.
     Baking: Bake at 375 F for 20 to 25 minutes.
Note.- 3 ounces powdered eggs and 9 ounces (1
⅛  cups) water may be used in place of 12 ounces eggs.

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BAKED CHICKEN AND NOODLES
(Portion size: approx. 6 ounces)

Ingredients Amounts
Salt 3 Ounces, (approx 6 Tablespoons)
Water, boiling (approx 5 Gallons)
Noodles 7 Pounds, (approx 3 Gallons)
Chicken or other fat 2 Pounds, (approx 1 Quart)
Flour 2 Pounds, (approx Gallon)
Salt 4 Ounces (approx Cup)
Pepper Ounce, (approx 1 Tablespoons)
Chicken Stock, boiling (approx 2 Gallons)
Egg yolks 6 Ounces, (approx 9 Cups)
Chicken, cooked, diced 10 Pounds (approx 1 Gallons)
Bread crumbs, fine 12 Ounce, (approx 1  Quarts)
Butter, melted 8 Ounce, (approx  Pint)


     Add 3 ounces salt to water. Heat to boiling temperature. Stir in noodles. Cook about 20 minutes or until tender. Drain.
     Blend together fat, flour, 4 ounces salt and pepper to a smooth paste. Stir into stock. Heat to boiling temperature. Cook, stirring constantly, until thickened.
     Add egg yolks, stirring constantly. Pour sauce over noodles. Stir in chicken. Place in greased baking pans.
     Blend together crumbs and butter. Sprinkle over creamed mixture.
     Bake in hot oven 400 F, 30 minutes.
     Note- Egg yolks may be omitted.

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CORNED BEEF SCRAMBLE
(
portion size: 6 to 8 ounces (approx. 1 cup))

Ingredients Amounts
Corned beef, canned 20 Pounds
Pepper, green 1 Pound, (approx 1 Quart)
Onions 1 Pound, (approx 1 Pints)
Fat, melted 8 Ounces, (approx 1 Cup)
Corn, whole kernel, drained 13 Pounds, 4 Ounces (approx 1 Gallon)
Rice, cooked 27 Pounds (approx 4 Gallons)


Chop together corned beef, green peppers and onions. Cook in fat until corned beef is browned, stirring frequently. Stir in corn and cooked rice. Heat thoroughly. If necessary add the liquor from corn. Serve in mounds.

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LEMON MERINGUE PIE
yields: 17 (10-inch) pies

Ingredients Amounts
Water 15 Pounds, (approx 2 Gallons)
Lemon juice 3 Pound, 12 Ounces (approx 1⅞ Quart)
Lemon rind, grated 6 Ounces, (approx 1 Cups)
Salt 2 Ounces, (approx Cup)
Cornstarch 2 Pounds, (approx 1 Quarts)
Sugar 12 Pounds (approx 1 Gallons)
Egg yolks 1 Pound, 14 Ounces, (approx 45(1 Quart))
Butter 1 Pound, 8 Ounces (approx 1 Pints)


     Mix cornstarch with enough water to make smooth paste. Add lemon juice, lemon rind, salt and sugar. Cook about 20 minutes. Remove from heat.
     Beat yolks. Slowly add to filling, stirring constantly. Cool. Stir in butter.
     Make-up Pour about 2
pounds (1 quart) filling into baked pie shells. Cool. Top with Meringue. Brown in 400 F oven for 2 to 3 minutes.

Note- 1. Equal parts of powdered eggs or egg yolk and water may be used in place of egg yolks.

     Reconstituted powdered or lemon juice, synthetic may be used in place of fresh lemon juice.

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MERINGUE FILLING
Yields 17 (10-inch) pies

Ingredients Amounts
Salt Ounces, (approx 1 Tablespoons)
Sugar 3 Pounds (approx 1 Quarts)
Egg whites 3 Pound, (approx 54(1 Quarts))
Vanilla 1 Ounce, (approx 2 Tablespoons)


     Take egg whites and salt and whip to a dry peak. Mix in sugar slowly and continue whipping until light. Stir in vanilla.
     Note- 5 ounces powdered egg whites and 3 pounds (1 quarts) water may be used in place of 3 pounds egg whites.

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ORANGE BAVARIAN
Yields approx. 16 Pounds (
portion size: 3 ounces (approx cup))

Ingredients Amounts
Gelatin, Unflavored 2 Ounces, (approx Cup)
Orange Juice (approx 2/3 Cups)
Milk, Evaporated,
Icy Cold
9 Pound, 1 Ounce (approx 10 No. 1 (14 Ounces) Cans 1 Gallon)
Sugar 2 Pounds, 6 Ounces (approx 4 2/3 Cups)
Lemon Juice 2 Lemons (approx Cup)
Salt 1 Teaspoon
Orange Sections, diced 5 Pounds (approx Gallons)


     Soak gelatin in orange juice for 10 minutes. Place bowl over hot water to dissolve gelatin.
     Combine milk and sugar. Whip until fluffy with cold beater.
     Add lemon juice, salt and dissolved gelatin. Continue whipping until stiff.
     Fold in oranges. Place in refrigerator to chill until firm.

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BAKED ACORN SQUASH
(portion size:
squash)

Ingredients Amounts
Squash, Acorn, Medium-Sized, A.P. 40 Pounds, (approx 50)
Butter or Bacon Fat, Melted 1 Pound (approx 1 Pint)
Sugar, Brown 1 Pound (approx 1 Pints)
Salt 4 Pounds, (approx Cup)


     Wash and prepare squash. Cut in half. Arrange uncooked halves open side up, in baking pans. Add enough water to cover bottom of pans.
     Sprinkle with salt. Bake in moderate oven 350 degrees F. about 25 minutes or until half done.
     Brush halves with butter. Sprinkle with sugar.
     Bake about 25 minutes or until tender.

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SWEET POTATOES BAKED WITH APPLES
(portion size:
4 to 5 ounces (approx 2/3 cup))

Ingredients Amounts
Salt 3 Ounces, (approx 6 Tablespoons)
Water To Cover
Potatoes, Sweet, A.P. 30 Pound
Sugar, Brown 3 Pounds, (approx 2 Quarts)
Apples, Tart, A.P. 10 Pounds
Butter 1 Pound (approx. 1 pint)


     Add 2 tablespoons salt to water. Heat to boiling temperature. Add potatoes. Cook 15 to 20 minutes or until half done. Peel and cut into -inch thick slices.
     Arrange layer of overlapping slices in greased baking pans. Sprinkle with remaining salt and 1 quart brown sugar.
     Core unpeeled apples and slice. Place layer of apples on top of sweet potatoes. Arrange remaining sweet potatoes and apples in alternate layers. Sprinkle remaining sugar on top layer. Dot with butter.

     Bake in moderate oven (350 F) 30 to 40 minutes or until apples are tender. Baste occasionally.
 

Variation:

Sweet Potatoes Bakes with Pineapples: Slices or pieces of pineapple may be used in place of apples. Reduce sugar to 1 pound 8 ounces (1 quarts).

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HOT POTATO SALAD
(portion:
approx 6
Gallons)

Ingredients Amounts

Bacon, Sliced, Diced

8 Pounds, (approx 1 Gallon)

Potatoes, Uncooked, Cubed

50 Pounds (approx 6 Gallons)

Onions, Minced

1 Pound, 5 Ounces (approx 1 Quart)

Water

1 Gallons

Sugar

2 Pounds, 8 Ounces (approx 1 Quarts)

Pepper

2 Ounces (approx 7 Tablespoons)

Mustard, Dry

5 Ounces (approx 1 Cups)

Salt

6 Ounces (Approx Cup)

Vinegar

1 Quart

     Fry bacon until lightly browned.

     Combine with potatoes, onions, water and sugar.

     Stir in pepper, mustard and salt until well mixed. Cover.

     Heat to boiling temperature. Cook 20 to 30 minutes, or until potatoes are almost done.

     Stir in vinegar, being careful not to mash potatoes. Cook 5 to 10 minutes, or until potatoes are tender but not mushy.
 

Note- 1. 12 ounces (1 quarts) crisp parsley, minced, may be added just before serving.
 

     1 pints caraway seeds may be added, with seasonings, before cooking.

     Hot potato salad may be served as a main dish with two hot vegetables.

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ROAST PORK

Ingredients Amounts
Pork cuts, bone-in or 55 - 60 Pounds

Pork cuts, boneless

42 Pounds

Salt

8 Ounces (approx 1 Cup)

Pepper

1 Ounce (approx 3 Tablespoons)


     Cut pork into 6 to 8 pound pieces. Rub with salt and pepper.
   Place in roasting pans with fat side up. Fill pans, without stacking or crowding.

     Roast, uncovered without addition of water, in slow oven (325 F) about 4 to 5 hours or until well done. Allow 45 to 50 minutes per pound per roast.

      Reduce cooking time if smaller roasts are used.

     Remove roasts about 1 hour before serving.

     Let stand about 30 minutes before carving. Carve roast, across grain, in thin slices. Keep hot.
 

Note- 1. Serve with brown gravy and applesauce, stewed or baked apples, apple rings, cranberries or tart jelly.

         2. Roast pork may be served with bread dressing.

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SALMON SALAD FILLING
Yields approx. 100 Portions (portion size: 2 ounces)
Ingredients Amounts
Salmon, flaked 8 Pounds (approx 8 No. 1 tall(16 oz.) cans (1 gallon)
Celery, Chopped Fine 3 Pounds (approx. gallon)
Onions, Chopped Fine 8 Ounces (approx. 1 cups)
Pickles, sweet, chopped fine 8 Ounces (approx. 1 cups)
Mayonnaise 4 Pounds (approx. gallon)
Salt 1 Ounce (approx. 2 tablespoons)
 
    Combine all ingredients and mix thoroughly.

     Note- If the filling must be held 1 to 2 hours before using, place it in refrigerator immediately after it is made. 


CREAM OF ASPARAGUS SOUP
Yields approx. 6 Gallons (100 Portions)

Ingredients Amounts
Asparagus cuts, canned 26 Pounds, 6 Ounces
(approx. 4 No. 10 cans (3 gallons)
Beef Stock, or water (approx. 1 gallons)
Onions, chopped 8 Ounces (approx. 1 cups)
Butter or other fat 1 Pound (approx. 1 pint)
Flour 1 Pound (approx. 1 quart)
Salt 2 Ounce (approx. cup)
Pepper (approx. teaspoon)
Nutmeg (approx. teaspoon)
Milk, liquid, hot (approx. 1 gallons)

     Combine asparagus, including liquid from can, and stock or water. Heat to boiling temperature. Press through sieve, if desires. Cook onions in fat until tender. Stir in flour, salt, pepper and nutmeg.
     Add to hot milk, stirring until thoroughly mixed. Let simmer until thickened.
     Combine asparagus and milk mixture just before serving.

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CHICKEN SALAD FILLING
Yields approx. 100 Portions

Ingredients Amounts

Chicken, cooked, chopped

8 Pounds (approx. 1 gallons)

Salt

Ounce (approx. 1 tablespoon)

Celery, chopped fine

1 Pound (approx. 1 quart)

Vinegar

(approx. cup)

Mayonnaise

1 Pound (approx. 1 pint)

     Mix together all ingredients. Blend thoroughly.
     Note. 1. Prepare all the ingredients for making the sandwiches before removing the chicken from refrigerator. Chicken meat should not remain in warm room temperatures longer than necessary.
     2. Place made sandwiches in refrigerator if they are to be held 1 or 2 hours before serving.

Variation - Chicken and Watercress Filling
     Use 4 bunches watercress, chopped coarse, in place of 1 quart celery, chopped.

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BREAD DRESSING OR STUFFING
Yields approx. 25 Pounds (
100 portions)

Ingredients Amounts
Bread, day old, cubed 20 Pounds, (approx. 10 gallons)
Thyme (approx. 1 tablespoon)
Sage 1 Ounce (approx. cup)
Salt 2 Ounces (approx. cup)
Pepper Ounce (approx. 1 tablespoons)
Onions, chopped 1 Pound (approx. 1 pints)
Celery and celery tops, chopped 5 Pounds (approx. 1 gallons)
Butter or other fat, melted 1 Pound, 8 Ounces, (approx. 1 pints)

     Combine bread cubes, thyme, sage, salt and pepper.
     Fry onions and celery in fat until clear. Add to bread. Mix lightly but thoroughly.

     Place in greased baking pan. Brush with remaining fat.
     Bake in moderate oven (350 degrees F.) 1 hour.
     Note: 1. 4 pounds (1 gallon) dressing will stuff 1 (20-pound) turkey.
             2. 1 pound (1 quart) dressing will stuff 1 (4to 4
-pound) roasting chicken.
             3. 8 ounces parsley, minced, may be added.

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MACARONI AND CORN AU GRATIN WITH BACON
Portion: Approx. 8 ounces; 1 slice bacon
Ingredients Amounts
Milk, liquid 1 Gallons
Butter or other fat, melted 1 Pound, 4 Ounces (approx. 1 pints)
Flour 10 Ounces (approx. 2 cups)
Salt 4 Ounces (approx. cup)
Pepper (approx. 1 teaspoon)
Mustard, dry Ounce (approx. 2 tablespoons)
Paprika Ounce (approx. 2 tablespoons)
Cheese, American cheddar, chopped 2 Pounds, 8 Ounces (approx. 2 1/8 quarts)
Water 4 Gallons
Salt 1 Ounce (approx. 2 tablespoons)
Macaroni 4 Pounds (approx. 1 gallons)
Corn, cream style 26 Pounds, 4 Ounces approx. (3 gallons)
Bacon 6 Pounds (approx. 100 strips)

     Heat milk to boiling temperature.
    
Blend fat, flour, salt, pepper, mustard and paprika to a smooth paste.  Stir into milk.  Cook until thickened, stirring constantly.
    
Remove from heat.  Add cheese and stir until melted.
    
Add salt to 4 gallons water.  Heat to boiling temperature.  Stir in macaroni.  Cook 20 minutes or until tender.
    
Combine macaroni, cheese sauce and corn.  Pour into greased baking pans.
     
Bake in moderate oven  (350 degrees F)  25 minutes.
      Broil bacon until it begins to curl.  Place over top of macaroni 5 minutes before end of baking period.
      Note.-1.  Whole kernel corn should be drained before adding to mixture.  Reserve liquid for cheese.

      Spaghetti may be used in place of macaroni.

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CLAM CHOWDER – BOSTON STYLE
Yield:  Approx. 6 gallons     Portion: 1 cup (approx. 8 ounces)
Ingredients Amounts
Celery, diced 2 Pounds, 8 Ounces (approx. 2 quarts)
Onions, chopped 2 Pounds, 8 Ounces (approx. gallon)
Potatoes, cubed 3 Pounds, 8 Ounces (approx. gallon)
Salt 2 Ounces (approx. cup)
Water, Boiling (approx. 1 gallons)
Clams, cooked and chopped 8 Pounds (approx. 2 gallons)
Clam liquor, strained (approx. gallon)
Milk, liquid (approx. 2 gallons)
Salt 1 Ounces (approx. 3 tablespoons)
Pepper (approx. 1 teaspoon)
Fat, melted 1 Pound (approx. 1 pint)
Flour 1 Pound (approx. 1 quart)


     1. Combine celery, onions and potatoes. Add salt and vegetables to water.  Cook about 20 minutes or until tender.
     2. Add clams, clam liquor, milk, salt and pepper. Heat slowly to boiling temperature.
    
3. Blend fat and flour to a smooth paste. Stir into hot soup.
     4. Cook about 15 minutes or until soup is smooth and slightly thickened.

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NOODLES SCALLOPED WITH TOMATO, CHEESE AND BACON
Portion: 1 cup (approx. 8 ounces)
Ingredients Amounts
Salt 4 Ounces (approx. cup)
Water, boiling (approx. 8 gallons)
Noodles 8 Pounds (approx. 4 gallons)
Salt 1 Ounce (approx. 2 tablespoons)
Pepper (approx. 2 teaspoons)
Tomatoes 19 Pounds, 2 Ounces (approx. 2 gallons)
Cheese, American cheddar, shredded 4 Pounds, 1 Ounces (approx. 1 gallon)
Bacon, sliced (approx. 35 to 40 strips)


     1. Add
cup salt to water. Heat to boiling temperature.
     2. Stir in noodles. Cook 20 minutes or until tender. Drain well.
     3. Add salt and pepper to tomatoes. Heat to boiling temperature.
     4.
Arrangement alternate layers of noodles, tomatoes and cheese in greased baking pans. Top with bacon slices.
     4. Bake in moderate oven (350o F) 20 minutes or until bacon is crisp.

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BANANA FRITTERS
Yield: Approx. 200 (medium sized)     Portion: approx. 2 fritters
Ingredients Amounts
Flour 4 Pounds, 4 Ounces (approx. 4 cups)
Baking powder 4 Ounces (approx. 10 tablespoons)
Salt 4 Ounces (approx. cup)
Sugar 1 Pound, 12 Ounces (approx. 3 cups)
Eggs, beaten 1 Pound, 4 Ounces (approx. 12 (1 1/4 pints))
Milk, liquid approx. 1 quarts)
Shortening, melted 6 Ounces (approx. 3/4 cup)
Bananas, firm 15 to 20 Pounds (approx. 50 to 65 bananas)
Flour for rolling 1 Pound (approx. 1 quart)


     Mix together flour, baking powder, salt and sugar.
     Combine eggs, milk and shortening. Stir into dry ingredients until batter is smooth.
     Peel bananas. Cut each into 3 or 4 diagonal pieces. Roll in flour.
     Dip into batter, completely coating banana with batter.
     Fry in hot deep fat (375 F.) 4 to 6 minutes, turning frequently to brown evenly.
     Drain 1 or 2 minutes on absorbent paper. Serve immediately. Note. – Serve very hot with sugar, sugar and cinnamon, sirup, lemon sauce or orange sauce.

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YANKEE POT ROAST
Yield: Approx. 200 (medium sized)     Portion: approx. 2 fritters
Ingredients Amounts
Beef 42 pounds, boneless
Carrots 3 Quarts, diced
Tomatoes 3 Quarts
Beef fat 8 Ounces
Salt Cups
Beef stock 1 Quart
Onions 3 Quarts, finely chopped
Pepper 1 Tablespoons


     Cut beef into 6 to 8-pound pieces.
     Cook in fat until meat is browned on all sides, turning frequently.
     Add salt, pepper, stock or water and onions.
     Let simmer in tightly covered kettle or bake in slow oven (300 F.) 3 hours or until tender.
     Turn meat 2 or 3 times while cooking.  Add small amounts of liquid as needed.
     Remove from pans and slice across the grain in 1/8 inch slices.
Note:
     1.  Onions may be cooked in fat until brown, if desired.
     2.  Serve with brown gravy if desired.
     3.  Add parsley, bay leaves and thyme to pot roast.

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ORANGE AND WATERCRESS SLAW
Yield: Approx. 4 Gallons     Portion: approx. 1 cup

Ingredients Amounts
Cabbage, shredded 15 Pounds (approx. 3 Gallons)
Onions, chopped 15 Pounds (approx. 1 Quarts)
Orange sections, diced 2 Pounds, 8 Ounces (approx. 1 Quart)
Mustard, dry (approx. 5 Tablespoons)
Salt 1 Ounce (approx. 2 Tablespoons)
Milk, evaporated (approx. 1 cup)
Vinegar (approx. 1 cup)
Mayonnaise (approx. 1 Quart)
Watercress 2 Pounds, 6 Ounces (12 bunches)


     Mix together cabbage, onion and oranges.
     Stir mustard, salt, milk and vinegar into mayonnaise.
     Wash and select watercress carefully.  Chop coarse.
     Combine cabbage mixture, dressing and watercress.
     Toss together lightly.  Serve immediately.

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CREAM OF GREEN SPLIT PEA SOUP
Yield: Approx. 6 Gallons     Portion: 1 pepper (approx. 1 cup (8 ounces) filling)
Ingredients Amounts
Peppers, green, large approx. 100
Salt 4 Ounces (approx. cup)
Water, boiling to cover
Bread crumbs 8 Pounds (approx. 2 Gallons)
 or Rice, cooked 13 Pounds, 8 Ounces (2 Gallons)
Onions, chopped 2 Pounds, 8 Ounces (approx. Gallon)
Salt 2 Ounces (approx. 1/4 cup)
Pepper (approx. 2 teaspoons)
Milk, liquid hot (approx. 5 Gallons)


     Sort and wash peas thoroughly.  Soak in cold water 6 to 8 hours.  Do not drain.
     Add celery leaves and onions.
     Press celery, onions and peas through sieve.
     Return to water in which they were cooked.
     Blend together fat and flour.  Stir into pureed mixture and cook until slightly thickened, stirring frequently.
     Add salt and pepper.  Stir in the milk just before serving.

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BEEF STUFFED PEPPERS
Yield: Approx. 6 Gallons     Portion: 1 cup (approx. 8 ounces)
Ingredients Amounts
Peas, green split 6 Pounds (approx. 3 Quarts)
Water 1 Gallons
Celery leaves 1 Ounce (approx. cups)
Onions, chopped 8 Ounces (approx. 1 cups)
Butter or other fat, melted 8 Ounces (approx. Pint)
Flour 4 Ounces (approx. Pint
Salt 2 Ounces (approx. cup)
Beef, cooked, diced 21 Pounds (approx. 4 Gallons)
Beef stock (approx. Gallon)


     Select peppers of uniform size.  Wash and cut into halves.  Remove seeds
and white membrane.
     Cover with boiling water.  Add salt.  Cook 3 to 5 minutes.  Drain.
     Mix bread or rice with onions, salt and pepper.
     Add chopped beef and stock.  Mix thoroughly.  Fill pepper halves.  Place in greased baking pans.
     Bake in moderate oven (350 F) 20 to 30 minutes.
Note - 1.  The amount of meat stock necessary depends on dryness of bread.
Use only enough to moisten the bread.
          2.  Serve with Tomato Sauce.

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CRUMB COOKIES
Yield: Approx. 15 Pounds     Portion: 2 cookies
Ingredients Amounts
Flour 4 Pounds (approx. 1 Gallon)
Baking powder Ounce (approx. cup)
Soda 1 Ounce (approx. 2 tablespoons)
Salt 1 Ounce (approx. 2 tablespoons)
Ginger Ounce (2 tablespoons)
Cinnamon Ounce (approx. cup)
Cloves Ounce (approx. 1 tablespoon)
Cake crumbs 1 Pound, 8 Ounces (approx. 3/4 Quart)
Shortening 1 Pound, 8 Ounces (1 Pints)
Eggs, whole 1 Pound (approx. 10 (1 Pint))
Sugar, brown 1 Pound, 8 Ounces (approx 4 cups)
Water 12 Ounces (approx. 1 cups)
Sugar 2 Pounds (1 Quart)


     Place all the ingredients into the mixing bowl.  Mix at medium speed to a smooth dough.
     Drop dough by teaspoonful on greased baking sheet.
     Bake at 375 F for 8 to 10 minutes.
     Remove cookies while warm from pan.
     Bake in moderate oven (350 F) 20 to 30 minutes.
Note - 1.  4 ounces powdered eggs and 12 ounces (1 cups) water may be used in place of 1 pound eggs.

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CHICKEN CURRY
Portion: 3/4 to 1 cup curry, Approx. 1 cup cooked rice
Ingredients Amounts
Flour 2 Pounds (approx. Gallon)
Bacon fat or other fat, melted 4 Pounds (approx. Gallon)
Milk, liquid (approx. 1 Gallons)
Meat Stock (approx. 2 Gallons)
Salt 6 Ounces (approx. 3/4 cups)
Pepper, cayenne (approx. teaspoon)
Curry powder 6 Ounces (approx. 1 cups)
Cinnamon (approx. 1 teaspoon)
Cloves (approx. 1 teaspoon)
Nutmeg (approx. 1 teaspoon)
Allspice (approx. 1 teaspoon)
Onions, minced 3 Pounds, 8 Ounces (approx. 2 Quarts)
Apples, sliced 6 Ounces (approx. 1 Gallons)
Chicken, cooked, cubed 15 Pounds (4 Gallons)
Rice, cooked 27 Pounds (4 Gallons)


     Blend together flour and 2 pounds fat.  Combine milk and stock.
     Heat to boiling temperature.  Stir in flour mixture.
     Combine remaining fat, salt, pepper, curry powder, cinnamon, cloves, nutmeg and allspice.
     Add onions, apples and chicken.  Cover tightly.  Cook slowly 30 to 45 minutes.  Stir in cream sauce.
     Reheat chicken curry to boiling temperature.  Serve on or around mound of hot rice.

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CHICKEN A LA KING
Yield: Approx. 5 gallons  Portion: 6 to 8 ounces, Approx. 1 cup
Ingredients Amounts
Milk, liquid approx. 1 Gallon
Chicken Stock approx. 2 Gallons
Onion juice approx. Cup
Mushrooms, sliced 1 Pound, 4 Ounces (approx. Gallon
Chicken fat or other fat 2 Pounds (approx. 1 quart)
Peppers, green, coarsely cut 1 Pounds, 8 Ounces
Flour 1 Pound (approx. 1 quart)
Eggs, slightly beaten 13 Ounces (approx. 8 (1 cups)
Chicken, cooked 10 Pounds, 12 Ounces
Pimiento, chopped 1 Pound, 12 Ounces (approx. 1 quart)
Salt 1 Ounces (approx. 3 tablespoons)


     Combine milk, chicken stock and onion juice.  Heat to boiling temperature.
     Fry mushrooms in fat about 5 minutes.  Remove from fat.
     Cook green peppers in 1 quart of milk and stock mixture 8 to 10 minutes or
until peppers are tender.  Drain and add liquid to milk mixture.
     Stir flour into fat.  Blend to a smooth paste.  Stir into milk mixture.  Cook
until thickened, stirring constantly.
     Add 1 quart of sauce to eggs, stirring to prevent cooking of eggs.
     Add egg mixture to sauce, stirring vigorously.
     Stir mushrooms, green peppers, chicken, pimiento and salt into sauce.
Reheat.
Note - Serve on toast, split biscuits, cooked rice, noodles or on toasted
cornbread.

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CHICKEN AND VEGETABLE PIE
Yield: Approx. 6 gallons  Portion: 8 ounces
Ingredients Amounts
Chicken Stock approx. 3 Gallons
Chicken fat or other fat, melted 1 Pound, 4 Ounces (approx. 1 pints
Flour 1 Pound (approx. 1 Quart)
Salt 2 Ounces (approx. 5 tablespoons)
Pepper Ounce (approx. 1 tablespoon)
Chicken, cooked, cut in 3/4 inch cubes 10 Pounds, 12 Ounces (approx. 2 gallons)
Potatoes, cooked, cubed 3 Pounds, 4 Ounces (approx. gallon)
Peas, cooked 2 Pounds, 8 Ounces (approx. 1 quart)
Carrot strips, cooked 1 Pound (approx. 1 quart)
Pie Dough 5 Pounds


     Heat stock to boiling temperature.
     Blend fat, flour and salt to a smooth paste.
     Stir into stock.  Cook, stirring constantly, until thickened.
     Add chicken, potatoes, peas and carrots.
     Place in baking pans.
     Roll pie dough inch thick. Perforate.
     Place over chicken mixture. Bake in hot oven (450F.) 10 to 15 minutes.

Note - Biscuits or Biscuit Dough may be used in place of pie dough.

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CHOCOLATE CREAM PIE
Yield: 17 (10-inch) pies  Portion: 100 (approx. 1/6 pie)
Ingredients Amounts
Milk, liquid 15 Pounds, 12 Ounces (approx. 2 gallons)
Chocolate 2 Pounds, 4 Ounces (approx. 36 squares)
Sugar 7 Pounds, 8 Ounces (approx. 2 3/4 quarts)
Salt 1 Ounces (approx. 3 tablespoons)
Flour 2 Pounds, 8 Ounces (approx. 2 quarts)
Milk, liquid 6 Pounds, 12 Ounces (approx. 3 3/8 quarts)
Eggs, whole 4 Pounds (approx. gallon)
Butter 1 Pounds (approx. 1 pint)
Vanilla 1 Ounce approx. 2 tablespoons)


     Combine milk and chocolate.  Heat to boiling temperature.
     Mix sugar, salt, flour, milk, and eggs to a smooth paste.  Stir into aboove mix.  Cook until thick, stirring constantly.  Stir in butter and vanilla and cool filling.

     Make-up: Pour about 2 pounds (1 quart) filling into baked pie shells.  Cool.  Top with meringue.  Brown in 400 F oven 2 to 3 minutes. Note- 1 pound powdered eggs and 3 pounds (1quarts) water may be used in place of 4 pounds eggs.

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FRENCH ONION SOUP
Yield: Approx. 6 gallons  Portion: 1 cup (approx. 8 ounces)
Ingredients Amounts
Meat Stock 6 Gallons
Bones, beef or veal 22 Pounds
Brisket, shank meat, boneless 10 Pounds
Water, cold 8 Gallons
Onions, chopped 1 Pound (approx. 1 pints)
Celery, chopped 1 Quart
Carrots, chopped 1 Pound 8 ounces (approx. 4 cups)
Salt 4 Ounces (approx. cup)
Pepper 1 Tablespoon
Bay leaves 5


     Saw bones crosswise or lengthwise and remove the marrow.  Brown the bones in oven.
     Cut meat into 2 inch cubes.  Brown in marrow fat.
     Add bones, meat and remaining ingredients to water.  Let simmer 5 to 6 hours.  Strain and cool.  When cool, place in refrigerator.
     Note 1.  Use stock as base for soups and sauces.
     2.  Before using, carefully remove layer of hardened fat which helps seal the top.
     3.  Make Meat Stock without bones, if not available.  Use only 10 pounds meat as specified.


MACARONI AU GRATIN
Portion: 8 ounces (approx. 1 cup)
Ingredients Amounts
Milk, Liquid 2 3/4 Gallons
Butter or other fat 1 Pound 8 Ounces (1 Pints)
Flour 8 Ounces (1 Pint)
Salt 3 Ounces (6 Tablespoons)
Pepper 1 Teaspoon
Salt 4 Ounces ( Cup)
Water, boiling 9 Gallons
Macaroni 9 Pounds (2 3/4 Gallons)
Cheese, American cheddar,
     Shredded
8 Pounds (2 Gallons)
Bread crumbs, dry 1 Pound 8 Ounces ( Gallon)
Butter, melted 1 Pound 8 Ounces (1 Pints)

     1.  Heat milk to boiling temperature.
     2.  Blend together fat, flour, salt and pepper to a smooth paste.  Stir into milk.
     3.  Cook until thickened, stirring constantly.
     4.  Add salt to water.  Heat to boiling temperature.  Stir in macaroni.  Cook 20 minutes or until tender.  Drain well.
     5.  Place sauce over macaroni and cheese.
     6.  Pour sauce over macaroni and cheese.
     7.  Mix together crumbs and butter.  Sprinkle over macaroni.
     8.  Bake in moderate oven (350 F) 25 minutes or until crumbs are browned.

Variation
Buttered Macaroni

     Cook macaroni in boiling salted water 20 minutes or until tender.  Drain well.  Add 2 pounds (1 quart) melted butter.  Serve with meat in place of potatoes.

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