|
THAT GOOD NAVY CHOW!
Recipes From
The Cookbook of the United States Navy, Revised 1944.
(Each recipe yields 100 portions unless otherwise specified.)
BAKING POWDER BISCUITS
(Portion size: 2 biscuits)
|
Ingredients |
Amounts |
| Flour |
14 Pounds |
| Baking Powder |
1½ Cups |
| Salt |
5 Tablespoons |
|
Shortening |
1¾ 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 ½ inch
thick. Cut with 2-inch floured biscuit cutter. Place
side by side on ungreased baking sheets.
Bake at 425ºF
for 12-15 minutes. Serve hot. |
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CREAMED SLICED BEEF
(Portion size: 8 Ounces (approx. 1 cup))
|
Ingredients |
Amounts |
| Beef, dried,
sliced |
7 Pounds |
| Milk, liquid |
5 Gallons |
| Fat, melted |
1 Quart |
| Flour |
2½ Pounds |
| Pepper |
1¾ 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 |
¾ Tablespoon |
Slice liver ⅜ to ½ 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 |
5½ Tablespoons |
| Salt
|
¼ Cup |
| Sugar |
¼ Cup |
| Eggs, beaten
|
9 |
| Milk, liquid |
1¾ Quarts |
| Shortening, melted |
¾ Cup |
| Corn, whole kernel |
2 No. 10 cans (6½
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 375º 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. 24½ 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 |
3½ Cups |
Mix these ingredients thoroughly
together
| Sugar |
3 Pounds |
| Water |
1½ Pints |
| Shortening, melted |
1¼ Cups |
| Raisins, seedless |
2 Pounds |
Make-up: Roll biscuit dough into rectangular pieces about
12 inches wide and ¼ 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 375º F
for 25 to 30 minutes. Remove rolls from pan at once.
Serving: Serve warm.
NOTE: 3 pounds (4¼ 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 (350º
F) 1
½ to 2 ½ 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 2½ pounds (1 Quart) filling into
unbaked pie shells.
Baking: Bake at 400º 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 ¾ inch cubes. Cover with cold water. Let
stand 1 to 1½ 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 (350º
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 |
½ 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 |
1½ 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 |
¾ Cup |
| Pepper |
3½ Teaspoons |
| Flour |
3 Pounds |
| Tomato catsup |
½ 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 (300º 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 200º F. to 250º 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.
18¼ pounds (portion size: 2 cookies)
|
Ingredients |
Amounts |
|
Flour |
6 Pounds |
| Baking
powder |
1
Tablespoon |
|
Soda |
1½
Tablespoons |
|
Salt |
1½
Tablespoons |
|
Ginger |
2½
Tablespoons |
|
Cinnamon |
2
Tablespoons |
|
Shortening |
4½ Cups |
|
Sugar |
4½ Cups |
| Eggs,
whole |
15 |
|
Molasses |
2¼ Pints |
| Milk,
liquid |
2¾ 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 º F for 10 to 12 minutes. Remove
cookies while warm from the pan.
|
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QUICK BUCKWHEAT
GRIDDLE CAKES
Yields approx.
49¼ pounds (portion size: 4 griddle cakes)
|
Ingredients |
Amounts |
|
Shortening |
3½ Cups |
| Flour,
buckwheat |
11
Pounds, 4 Ounces |
|
Flour |
5
Pounds, 12 Ounces |
| Baking
powder |
12
Ounces |
|
Salt |
3¼
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. ¾ 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 (300º 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
½ to ¾ 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 (300º 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. 17½ Pounds (portion size: 2
pieces, 2x3 inches)
|
Ingredients |
Amounts |
|
Flour |
5
Pounds, 8 Ounces (approx 5¼ Quarts) |
| Baking
Powder |
2½
Ounces (approx 6½ Tablespoons) |
|
Sugar |
3 Pounds
(approx 1½ Quarts) |
|
Salt |
2 Ounces
(approx ¼ Cup) |
| Lemon
rind, grated |
1 Ounce
(approx ¼ Cup) |
|
Apples, sliced |
2 Pounds
(approx ½ Gallon) |
| Eggs,
whole |
12
Ounces (8 eggs or approx. (approx 1½ Cup) |
| Milk,
liquid |
3
Pounds, 8 Ounces (approx 1¾ Quarts) |
|
Shortening, melted |
1 Pound,
4 Ounces (approx 2½ Cup) |
|
Sugar |
12 Ounce
(approx 1½ Cup) |
|
Cinnamon |
⅛ Ounce
(approx 1½ Teaspoons) |
|
Butter, melted |
6 Ounces
(approx ¾ Cup) |
|
Sift
flour, baking powder, 1½ quarts sugar and salt. Add
lemon rind and 1½ 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 375º F for 20 to 25 minutes.
Note.- 3
ounces powdered eggs and 9 ounces (1⅛
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 3¾ Gallons) |
|
Chicken or other fat |
2
Pounds, (approx 1 Quart) |
|
Flour |
2
Pounds, (approx ½ Gallon) |
|
Salt |
4 Ounces
(approx ½ Cup) |
|
Pepper |
½ Ounce,
(approx 1¾ Tablespoons) |
|
Chicken Stock, boiling |
(approx 2½ Gallons) |
| Egg
yolks |
6
Ounces, (approx 9¾ Cups) |
|
Chicken, cooked, diced |
10
Pounds (approx 1¾ Gallons) |
| Bread
crumbs, fine |
12
Ounce, (approx 1½ Quarts) |
|
Butter, melted |
8 Ounce,
(approx ½
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 400º 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 1½ Pints) |
| Fat,
melted |
8
Ounces, (approx 1 Cup) |
| Corn,
whole kernel, drained |
13
Pounds, 4 Ounces (approx 1½ 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 1½ Cups) |
|
Salt |
2
Ounces, (approx ¼ Cup) |
|
Cornstarch |
2
Pounds, (approx 1½ Quarts) |
|
Sugar |
12
Pounds (approx 1½ Gallons) |
| Egg
yolks |
1 Pound,
14 Ounces, (approx 45(1 Quart)) |
|
Butter |
1 Pound,
8 Ounces (approx 1½ 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 2¼
pounds (1 quart) filling into baked pie shells. Cool.
Top with Meringue. Brown in 400º 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 |
¾
Ounces, (approx 1½ Tablespoons) |
|
Sugar |
3 Pounds
(approx 1½ Quarts) |
| Egg
whites |
3 Pound,
(approx 54(1½ 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 (1½ 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
½ cup))
|
Ingredients |
Amounts |
|
Gelatin, Unflavored |
2½
Ounces, (approx ½ Cup) |
|
Orange Juice |
(approx
2/3 Cups) |
Milk, Evaporated,
Icy Cold |
9
Pound, 1 Ounce (approx 10 No. 1 (14 ½ Ounces) Cans 1
Gallon) |
|
Sugar |
2
Pounds, 6 Ounces (approx 4 2/3 Cups) |
| Lemon Juice |
2 Lemons
(approx ½ Cup) |
| Salt |
1 Teaspoon |
|
Orange Sections, diced |
5
Pounds (approx ½ 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:
½ 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 1½
Pints) |
|
Salt |
4
Pounds,
(approx ½ 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 2¼
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 ½-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 (1¼
quarts).
|
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HOT POTATO
SALAD
(portion: approx 6¼ Gallons)
|
Ingredients |
Amounts |
|
Bacon, Sliced, Diced |
8
Pounds, (approx 1 Gallon) |
|
Potatoes, Uncooked, Cubed |
50 Pounds (approx 6¼
Gallons) |
|
Onions, Minced |
1
Pound, 5 Ounces (approx 1 Quart) |
|
Water |
1¼
Gallons |
|
Sugar |
2
Pounds, 8 Ounces (approx 1¼
Quarts) |
|
Pepper |
2 Ounces
(approx 7 Tablespoons) |
|
Mustard, Dry |
5½ Ounces (approx 1½ Cups) |
|
Salt |
6
Ounces (Approx
¾ 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.
1½ 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 3½
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 ½ 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 ½ ounces)
|
Ingredients |
Amounts
|
| Salmon, flaked |
8 Pounds (approx 8 No. 1 tall(16 oz.) cans (1 gallon)
|
|
Celery, Chopped Fine |
3 Pounds (approx. ¾ gallon) |
|
Onions, Chopped Fine |
8 Ounces (approx. 1½ cups) |
|
Pickles, sweet, chopped fine |
8 Ounces (approx. 1 ½ cups) |
|
Mayonnaise |
4 Pounds (approx. ½ 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 ¼ gallons) |
|
Beef Stock, or water |
(approx. 1 ½ gallons) |
| Onions, chopped |
8 Ounces
(approx. 1
½
cups)
|
|
Butter or
other fat |
1 Pound
(approx. 1
pint) |
| Flour |
1 Pound (approx. 1 quart) |
|
Salt |
2 Ounce (approx. ¼ cup) |
|
Pepper |
(approx.
½ teaspoon) |
|
Nutmeg |
(approx.
½ teaspoon) |
|
Milk,
liquid, hot |
(approx. 1 ¼ 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. 1½
gallons) |
|
Salt |
½ Ounce
(approx. 1 tablespoon) |
|
Celery, chopped fine |
1 Pound (approx. 1 quart)
|
|
Vinegar |
(approx. ½ 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. ½ cup)
|
|
Salt |
2 Ounces (approx. ¼ cup) |
|
Pepper |
½ Ounce (approx. 1¾ tablespoons) |
|
Onions, chopped |
1 Pound (approx. 1½ pints) |
|
Celery and celery tops, chopped |
5 Pounds (approx. 1¼ gallons) |
|
Butter or other fat, melted |
1 Pound, 8 Ounces, (approx. 1½ 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 4½-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 |
1¼ Gallons |
|
Butter or other fat, melted |
1 Pound, 4 Ounces (approx. 1¼ pints) |
|
Flour |
10 Ounces (approx. 2½ cups) |
|
Salt |
4 Ounces (approx. ½ cup) |
|
Pepper |
(approx. 1 teaspoon) |
|
Mustard, dry |
½ Ounce (approx. 2¼ tablespoons) |
|
Paprika |
½ Ounce (approx. 2¼ 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. 1¼ gallons) |
|
Corn, cream style |
26 Pounds, 4 Ounces approx. (3¼ 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. 2½
quarts) |
|
Onions, chopped |
2 Pounds, 8 Ounces (approx. ½ gallon) |
|
Potatoes, cubed |
3 Pounds, 8 Ounces (approx. ½ gallon)
|
|
Salt |
2 Ounces (approx. ¼ cup) |
|
Water, Boiling |
(approx. 1½ gallons) |
|
Clams, cooked and chopped |
8 Pounds (approx. 2 gallons) |
|
Clam liquor, strained |
(approx. ¾ gallon) |
|
Milk, liquid |
(approx. 2½ gallons) |
|
Salt |
1½ 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.
½
cup) |
| Water,
boiling |
(approx. 8 gallons) |
| Noodles |
8 Pounds (approx. 4½ gallons)
|
| Salt |
1 Ounce (approx. 2 tablespoons) |
| Pepper |
(approx. 2 teaspoons) |
| Tomatoes |
19 Pounds, 2 Ounces (approx. 2½ gallons) |
| Cheese,
American cheddar, shredded |
4 Pounds, 1 Ounces (approx. 1 gallon) |
|
Bacon, sliced |
(approx. 35 to 40 strips) |
|
1. Add
½
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. 4¼ cups)
|
| Baking powder |
4 Ounces (approx. 10 tablespoons) |
| Salt |
4 Ounces (approx. ½ cup)
|
| Sugar |
1 Pound, 12 Ounces (approx. 3½ cups) |
| Eggs, beaten |
1 Pound, 4 Ounces (approx. 12 (1 1/4 pints)) |
| Milk, liquid |
approx. 1¾ 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 |
¾ Cups |
| Beef stock |
1 Quart |
| Onions |
3¾ Quarts, finely chopped |
| Pepper |
1¾ 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. 3¾
Gallons) |
| Onions,
chopped |
15 Pounds (approx. 1½
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.
½
cup) |
| Water, boiling |
to cover |
| Bread crumbs |
8 Pounds (approx. 2½
Gallons) |
| or Rice,
cooked |
13 Pounds, 8 Ounces (2 Gallons) |
| Onions, chopped |
2 Pounds, 8 Ounces
(approx.
½
Gallon) |
| Salt |
2
Ounces (approx. 1/4 cup) |
| Pepper |
(approx. 2 teaspoons) |
| Milk,
liquid hot |
(approx.
5½
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
minture 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. 3¼ Quarts) |
| Water |
1½ Gallons |
| Celery leaves |
1 Ounce (approx. ¼ cups) |
| Onions, chopped |
8 Ounces (approx. 1½ cups) |
| Butter or other fat, melted |
8 Ounces (approx. ½ Pint) |
| Flour |
4 Ounces (approx. ½ Pint |
| Salt |
2 Ounces (approx. ¼ cup) |
| Beef, cooked, diced |
21 Pounds (approx. 4 Gallons) |
| Beef stock |
(approx. ½ 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 |
½ Ounce (approx. ¼ cup) |
|
Soda |
1 Ounce (approx. 2 tablespoons) |
|
Salt |
1 Ounce (approx. 2 tablespoons) |
|
Ginger |
½ Ounce (2 tablespoons) |
|
Cinnamon |
Ounce (approx. ¼ cup) |
|
Cloves |
¼ Ounce (approx. 1 tablespoon) |
|
Cake crumbs |
1 Pound, 8 Ounces (approx. 3/4 Quart) |
|
Shortening |
1 Pound, 8 Ounces (1½ Pints) |
|
Eggs, whole |
1 Pound (approx. 10 (1 Pint)) |
|
Sugar, brown |
1 Pound, 8 Ounces (approx 4½ 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 (1½
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. ½ Gallon) |
|
Bacon fat or other fat, melted |
4 Pounds (approx. ½ Gallon) |
|
Milk, liquid |
(approx. 1½ Gallons) |
|
Meat Stock |
(approx. 2 Gallons) |
|
Salt |
6 Ounces (approx. 3/4 cups) |
|
Pepper, cayenne |
(approx. ¼ teaspoon) |
|
Curry powder |
6 Ounces (approx. 1½ cups) |
|
Cinnamon |
(approx. 1 teaspoon) |
|
Cloves |
(approx. 1 teaspoon) |
|
Nutmeg |
(approx. 1 teaspoon) |
|
Allspice |
(approx. 1 teaspoon) |
|
Onions, minced |
3 Pounds, 8 Ounces (approx. 2½ Quarts) |
|
Apples, sliced |
6 Ounces (approx. 1½ Gallons) |
|
Chicken, cooked, cubed |
15 Pounds (4¼ 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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|
