Navy Recipes

Food Fit For a King !!

On this page we've posted recipes that we all remember from those glorious days at sea. Where possible, the recipes have been adjusted to accommodate a "family size" meal.

It was amazing the way the galley crew could come up with gourmet quality food from stores that hadn't been replenished in weeks.
Our hats go off to those "Masters of the Griddle and Soup Pot" !!!

Chipped Beef on Toast
Minced Beef Gravy on Toast
Navy Bean Soup
Pineapple Upside Down Cake
Baking Powder Biscuits


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1.   The NAME of your favorite NAVY RECIPE
2.     Your experiences in making any of the  POSTED recipes
3.     Your RATING SCORE  (from 1-10) for any POSTED recipe

Please send any "food for thought" to: Art Tilley at artillery@innernet.net

Chipped Beef on Toast

Ingredients:
     4 1⁄2 oz. dried beef
     2 cups milk
     2 tbs. butter
     1⁄4 cup flour
     Salt and pepper
     6 slices bread Cooking Instructions:

1. Melt butter in pan, add dried beef.
2. Cook 2-3 minutes to brown.
3. Add milk (reserve 1⁄4 cup for later), salt & pepper.
4. Bring to boil.
5. Mix flour and remaining milk together.
6. Slowly add to boiling mixture until it begins to thicken.
7. Serve over toast.

* Note: This was called "S.O.S." (Shit on a Shingle) back in the old days.
              Most people who eat this still refer to it as such.


This page is from The Navy Wives Web Site

U. S. Navy Minced Beef Gravy on Toast
30 minutes, 30 minutes preparation

Ingredients:
    1 1/2 lbs ground beef
    2 medium onions, chopped
    cooking oil, if needed
    salt and pepper
    5 tablespoons flour, approximate
    1 (16 ounce) can whole tomatoes, diced
    5 1/2 ounces tomato juice
    2 cups hot water, approximate
    1/2 teaspoon ground nutmeg, to taste
    1/2 teaspoon sugar, to taste
 
1.   Crumble the ground beef into a skillet and brown with the onions.
2.   If beef is very lean, add a tablespoon or two of cooking oil.
3.   Salt and pepper to taste.
4.   Add flour, one tablespoon at a time, stirring and cooking each spoonful, before adding the next.
5.  The flour must be cooked to preclude a starchy taste through out.
6.   Add enough flour to absorb most of the oil.
7.   Stir in the tomatoes and the tomato juice, followed by the water.
8.   Allow to simmer on low heat to thicken.
9.   Adjust consistency as necessary.
10. Add nutmeg and sugar and adjust to taste

This recipe is from: http://www.recipezaar.com
Navy Bean Soup
(Serves 4)
Ingredients:
   1 pound Navy beans soak overnight
   1/2 pound Ham, or ham bone with meat
   3 quarts Water
   1 cup Mashed potatoes prepared
   3 medium Onions chopped
   2 cloves Garlic chopped
   1 whole Celery bunch, chopped
   1 1/4 cup Parsley chopped

1.   Soak beans overnight and rinse.
2.   Place beans in large stock pot with ham/ham bone or bacon ends.
3.   Add 3 quarts of water. Bring to boil then simmer 2-3 hours.
4.   Stir in mashed potatoes, onions, celery, garlic and parsley.
5.   Simmer another 1 to 2 hours.
6.   Remove meat and bone.
7.   Dice meat, and return to soup, stir and serve.

This recipe is from: www.bigoven.com
Pineapple Upside Down Cake
Official Navy Recipe No. G 029 01

(Serves 100)


Ingredients:

   1 gal plus 2 qts of PINEAPPLE, CANNED, SLICES, JUICE PACK, INCL LIQUIDS
   1-3/4 cup CHERRIES, MARASCHINO, WHOLE
   3 lbs SUGAR, BROWN, PACKED
   3 cups BUTTER, SOFTENED   
   10 lbs CAKE MIX, YELLOW

1.   Drain pineapple well. Drain cherries; slice in half. Set fruit aside for use in Step 3.
2.   Pour 1-1/2 cups butter or margarine in each pan. Sprinkle 3-1/4 cups brown sugar evenly over butter or margarine.
3.   Arrange 54 pineapple slices, in rows 6 by 9, over mixture in each pan. Place 1 cherry half into each pineapple slice. Set aside.
4.   Prepare mix according to instructions on container.
5.   Pour 3-1/2 quarts batter evenly over fruit in each pan.
6.   Using a convection oven, bake at 325 F. 25-30 minutes on low fan, open vent or until done.
7.   Remove cakes from pans while still hot. Cut 6 by 9. Serve fruit side up.
Baking Powder Biscuits

Yield 100 1 Biscuit Portions

Ingredients by weight (or measure):

1.  6-5/8 lbs  FLOUR, WHEAT, GENERAL PURPOSE (1 gal 2 qts.)
2.  3-5/8 oz. MILK, NONFAT, DRY (1-1/2 cup)
3.  5-7/8 oz. BAKING POWDER (3/4 cup)
4.  1-1/2 oz. SALT (2-1/3 tbsp.)
5.  12 oz. SHORTENING (1-5/8 cup)
6.   3-7/8 lbs. WATER (1 qt. 3-1/2 cup)
7.  2 oz. COOKING SPRAY, NONSTICK ( 1/4 cup 1/3 tbsp.)

Method:

1    Sift together flour, milk, baking powder, and salt into mixer bowl.
2    Blood shortening at low speed into dry ingredients until mixture resembles coarse cornmeal.
2    Add water; mix at low speed only enough to form soft dough.
4    Place dough on lightly floured board. Knead lightly 1 minute or until dough is smooth.
5    Roll or pat out to a uniform thickness of 1/2-inch.
6    Lightly spray each pan with non-stick cooking spray. Cut with 2-1/2 inch floured biscuit cutter. Place 50 biscuits on each pan.
7    Using a convection oven, bake at 350 F. for 15 minutes or until lightly browned on low fan, open vent.

Notes: For browner tops: In Step 1, add 1/2 cup granulated sugar per 100 portions to dry ingredients.

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