xt74tm71zh1d https://exploreuk.uky.edu/dips/xt74tm71zh1d/data/mets.xml National Security Industrial Association. Navy Cook Book Task Committee United States. Navy Department. Bureau of Supplies and Accounts United States National Security Industrial Association. Navy Cook Book Task Committee United States. Navy Department. Bureau of Supplies and Accounts 1962 recipes D 212.2:R 24/974 English Navy Dept., Bureau of Supplies and Accounts [and] Headquarters, U.S. Marine Corps  This digital resource may be freely searched and displayed in accordance with U. S. copyright laws U.S. Military Recipe Collection Cooking on ships Cooking for military personnel Quantity cooking  Navy-Marine Corps Recipe Service, Salad and Salad Dressings, 1962 text image 64 cards, illustrations, 13 x 21 cm in 1 box 14 x 22 cm. Call Number: D 212.2:R 24/962 Navy-Marine Corps Recipe Service, Salad and Salad Dressings, 1962 1962 1962 2022 true xt74tm71zh1d section xt74tm71zh1d  

 INDEX

M. SALADS AND SALAD DRESSINGS No. 0

 

Ca rd

Salads
Apple and Carrot ..............
Apple and Raisin ..............
Apple, Spiced .....................................
Asparagus ......................................... M—8
Banana. . .......................................... M— 1
Banana Fruit Slaw ................................... M— -3(1)
Brown Bean ........................................ —9
Cardinal Vegetable .................................. M—32(1)
Carrot ............................................. M— 12
Carrot, Cabbage ..................................... M—12(3)
Carrot, Celery, Apple ............................... M— —12(1)
Carrot Combination ................................. M— 13
Carrot, Raisin ....................................... M-12(2)
Celery, Stuffed ..................................... M— 14
Chef's ............................................. M— 15
Chicken ........................................... M—38
Cole Slaw ......................................... M-16
Cole Slaw (Dehydrated Raw Cabbage) .................. M— 17
Cole Slaw (Oil and Vinegar) ......................... M—18
Cole Slaw, Mexican ................................. M—1 8(1)
Corned Beef Vegetable .............................. M—39
Cottage Cheese ..................................... M—40
Cucumber and Onion ................................ M—1 9
Fruit .............................................. M—2
Fruit Slaw .......................................... M-3
Golden Glow ...................................... M—34
Grapefruit, Apple ................................... M—4(1)
Grapefruit, Celery ................................... M—4(3)
Grapefruit, Orange .................................. M—4
Grapefruit, Tomato .................................. M—4(2)
Green Bean, Hot ................................... M—1O

 

Card
No.

Salads—continued
Grenen Beans, Pickled ................................ M—11
............................................ M— —42(2)
Ham (Canned) and Chicken ........................... M—41 (2)
Ham (Canned) and Egg .............................. M—41
Ham (Canned) and Swiss Cheese ...................... M
Kidney Bean and Macaroni ........................... M
Lettuce ............................................ M—2O
Lettuce, Old Fashioned .............................. M~21
Macaroni .......................................... M— 22
Mea ............................................. M- 42
Pea tPickle and Cheese .............................. M-23
Per{ection .......................................... M— 36
Pineapple, Cheese .................................. M- 5
Pineapple, Chicken .................................. M—38(1)
Pineapple, Cole Slaw ................................ M— —16(1)
Potato (Dehydrated, Diced), Cold ..................... M-24
Potato (Dehydrated, Diced), Hot ...................... M
Potato Deluxe (C armed Bacon) ........................ M—28
Potato (Fresh) Cold .................................. M—26
Potato n(Fresh) Hot .................................. M-27
aom ............................................ M-43
ShrIlmp and Celery .................................. M-44
............................................. M-29
Spring, Molded ..................................... M— 35
Tomato, Sliced ..................................... M— 30
Tomato, Stuffed ..................................... M—31
Tomato Aspic ...................................... M—37
Tomato Vegetable Aspic ............................ M—37(1)
Tuna .............................................. M—43(1)
Veal .............................................. M—42(1)
(OVER)

 

  

Card Card
No. No.

Salads—continued Relishes—continued
Vegetable (Cooked) ................................ M—32 Cranberry Apple Orange ............................. M—65(1)
Vegetable, Tossed .................................. M-33 Cranberry Fruit ..................................... M—65(2)
Waldorf ........................................... M—7 Cranberry Orange ...................................

Salad Dressings Cranberry Sauce8 (Fresh) .............................. M
Amara ............................................ M—S4(1)
Bacon Hot ........................................ M—45
Blue Cheese ........................................ M—48
Cat tspu ............................................ M-47
Catsup Blue Cheese .................................. M—47(1)
Celery ............................................ M— —54(3)
Chiffonade ......................................... M-49

Chilean ............................................ M—SO
Egg ............................................... M— —54(4)
Egg and Green Papper ............................... M— —54(5)
French M—51
French, Fruit ........................................ M-52
French, Fruit, Creamy ................................ M-53
French, Garlic ...................................... M—51(1)
French, Zesty ...................................... M—51(2)
Horseradish ........................................ M—54(6)

ayonnaise ........................................ M
Mayonnaise (Evaporated Milk) ......

Russian .........

Salad (Boiled) .......

Salad (Boiled) Elgg ...... .

Seafood Cocktail .................................... M

Sour Cream ........................................ M—59

Thousand island ..................................... M—éO
Relishes

Apple Chutney ..................................... M-61

Cabbage ........................................... M—62

Corn .............................................. M—63

 

 

 BANANA SALAD

M. SALADS AND SALAD DRESSINGS No. 1

 

YIELD: 100 Portions

EACH PORTION: ‘/2 Banana

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Bananas, AP ............

50 bananas ......

. Peel bananas. Cut in half crosswise.

 

Milk, evaporated. .
Mayonnaise ...... . . .
Coconut, shredded .......

. Add milk to mayonnaise. Dip each hall banana in mixture.

Roll in coconut.

 

Lettuce, shredded ........

 

 

 

 

 

. Put shredded lettuce about V2 inch thick on baking sheet

(18 by 26 inches).

. Place coated bananas about 2 inches apart on lettuce.
. Serve well chilled.

 

 

 

 FRUIT SALAD M. SALADS AND SALAD DRESSINGS No. 2

YIELD: 3% Gallons or 100 Portions EACH PORTION: V2 Cup

 

 

I
INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

Pineapple, canned 6% lb .......... 1—No. 10 can. . . . Peel, quarter, and cut oranges into '/2 inch pieces. Add to
chunks, or tidbits pineapp e.
Oranges, washed ........ 11 lb .......... 27 .............

 

 

Bananas, A.P ............ 6 lb ............ Approx. 18 ..... . Add bananas (sliced V4 inch thick) and apples (diced in V;
Apples, unpeeled, 6 lb ............ Approx. 19 ..... . pieces).
washed, cored

 

1 lb ............ 3 cups .......... . Cut dates and marshmallows into 3 cuts each.
Marshmallows ----------- 1V2 qt .......... . Drain the fruit. Add dates and marshmallows.
Creamy Fruit Dressing. . . . 2V1 qI .......... . JusI before serving, fold in Creamy Fruit Dressing.

 

 

 

 

 

 

 

NOTE: 1. Serve on crisp lettuce.
2. Do not prepare too far in advance as both apples and bananas are apt to discolor.
3. Creamy Fruit Dressing. See Recipe Card M-53.

 

 FRUIT SLAW

YIELD: 12V2 Ouarts or 100 Portions

M. SALADS AND SALAD DRESSINGS No. 3

 

EACH PORTION: '/2 Cup

 

INGREDIENTS WEIGHTS MEASURES PORTIONS

METHOD
Cabbage, shredded ....... 5 lb ............ 1% gal .........

 

1. Combine cabbage and lettuce.
Lettuce, shredded 3 lb ............ 1'/2 gal .........

 

Raisins, washed .......... 4V2 cups ........ 2. Add raisins, oranges, pineapple, and salt to cabbage and
Oranges, peeled, diced. 3O oranges ...... lettuce.

Pineapple, diced, drained.

Salt ....................

 

Fruit French Dressing .....

3. Just before serving add Fruit French Dressing. Toss lightly.

 

 

 

 

 

 

 

NOTE: Fruit French Dressing. See Recipe Card M-SQ.

VARIATION
. BANANA FRUIT SLAW: Substitute diced bananas for part of oranges or pineapple. Add bananas to other ingredients just before serving

 

 GRAPEFRUIT AND ORANGE SALAD M. SALADS AND SALAD DRESSINGS No. 4

YIELD: 2 Baking Sheets or 100 Portions EACH PORTION: % Cup

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

Grapefruit, whole, 36 ............. . Peel and section grapefruit and oranges according to in-
medium structions in Note.
Orange, whole .......... 36 .............

 

 

Lettuce ................ 3V2 gal ......... . Shred or chop lettuce finely. Spread equally on baking
sheets (18 by 26 inches).

. Allow 2 sections of orange and 3 sections of grapefruit for
each portion. Place portions 1V2 inches apart on lettuce

 

 

 

 

 

 

 

. Serve with Fruit French Dressing. See Recipe Card M- 52.

Canned grapefruit and orange sections may be used in place of fresh. Drain well.

. Peeling rapefruit: Bring a large I