
| Chipped Beef on Toast |
Minced
Beef Gravy on Toast |
| Navy Bean Soup |
Pineapple Upside Down Cake |
| Baking Powder Biscuits |
|
| Navy Cherry Crumble Pie |
(Future) |
|
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 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
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 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
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 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
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. |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
Yield 100 1 Biscuit Portions
Ingredients by weight (or measure): 6-5/8 lbs FLOUR, WHEAT, GENERAL PURPOSE (1 gal 2 qts.) 3-5/8 oz. MILK, NONFAT, DRY (1-1/2 cup) 5-7/8 oz. BAKING POWDER (3/4 cup) 1-1/2 oz. SALT (2-1/3 tbsp.) 12 oz. SHORTENING (1-5/8 cup) 3-7/8 lbs. WATER (1 qt. 3-1/2 cup) 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. |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
.....I don't know how much you guys made me really learn to eat Corned Beef... Loved it at sea, cause it meant that I could go back for seconds because of the unlearned ones "pass" on it. Anyway, herewith a good recipe for the closest I have been able to come up with Ingredients 1 4 to 4 1/2-pound corned beef, rinsed 1/2 cup water 1/2 cup apricot preserves 2 T-spoons brown sugar 1 T-spoon soy sauce 1. Preheat oven to 350 degs F. Coat a roasting pan with non-stick cooking spray. 2. Place the corned beef in the roasting pan; Add the water and cover tightly with aluminum foil. Bake for 2 hours; drain liquid. 3. In a small bowl, combine the remaining ingredients. Spread evenly over the corned beef. Cook uncovered for 25 to 30 minutes, or until the corned beef is fork-tender, basting occasionally with the pan drippings. Slice the corned beef across the grain and serve. _________________________________________________________
They say 6 to 8 servings.... Not in my house!... We hardly even have leftovers, even. The one that gets up earliest usually gets to finish it off for breakfast... LOL.. BTW, I have found that when the beef finally comes out of the oven, if you have selected a 'flat' cut, then (by inserting) a knife directly under the fat layer you can separate the two pieces. Run the knife blade, flat side down, across the meat, and the fat will separate, leaving you with a re-stacked piece of meat with no fat. Thanks to you guys for 27 1/2 years of real good eating. Respectfully, John K. Ellett, RMC, USN (Ret) |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
Jim Fernandez, USN veteran, emailed us this request: "Hello, I am a former old salt during the Vietnam era and have been looking for a Navy recipe for Cherry Crumble. I love this dessert. Can you help?" The only recipe we were able to find similar to Jim's request is for Navy Cherry Crumble pie. As I recall it was delicious. I think this is pretty close to what Jim remembers. (Ed.) Note that the "Yield" is for 12 pies! That's 100 servings!
Portion: 1 slice Calories: 456 Carbohydrates: 77g Protein: 4g Fat: 16g Cholesterol: 0mg Sodium: 185mg Calcium: 16mg |
| Comments
from the Crew... |
Received from Barbara Hurst MS2 USNR on 23 Jan 2010: "I can't belive it !!! I finally found someone who actually had the Minced Beef Gravey on Toast recipe. I was an MS2 reserve & civilan galley worker at Glenview Naval Air Station in Glenview Ill. I had a box of recipe cards but lost them in a move. I have been trying to find some of these recipes for years. Most I could kind of remember what went into them, but I wasn't really sure about the minced beef . Thank you so much.. You made my day." Received from Will Haney USN (Ret) on 30 Jan 2010: Thank you for the recipe page. After spending 20 years in the Navy, some of these are very dear to my old taste buds. Mainly the (SOS) minced beef gravy on toast, and (I'm going ahead and say it "foreskins on a raft") chipped beef on toast. Thank you, and I hope I didn't offend anyone with my little off color comment. If you were USN you have heard it before. (Contact
Webmaster)
|