xt76t14tmv2r https://exploreuk.uky.edu/dips/xt76t14tmv2r/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 24/966 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, Cereals,1962 text image 5 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, Cereals,1962 1962 1962 2022 true xt76t14tmv2r section xt76t14tmv2r  

 

 INDEX E. CEREALS No. 0

Card
No.

Breakfast Cereals, Hot .................................... E-3
Corn Meal
Hominy Grits
Rolled Oats
Wheat, Farina
Macaroni, Noodles, or Spaghetti ......................... .E—2
Rice, Steame .......................................... E— 1

Tossed Green ......................................... E—1 (1)

 

 

 

 STEAMED RICE E. CEREALS No. 1

YIELD: 4% Gallons or 100 Portions EACH PORTION: 1 No. 8 Scoop or 1 Heaping Sewing Spoon: V2 Cup (Approximately 4% Ounces)

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

 

Rice, parboiled .......... 1% gal ......... . Seal up drain-off pipe in steam-jacketed kettle.

Water, cold ............. . . 52% gal ......... . Place all ingredients in steam-jacketed kettle; bring to a

Salt .................... 7 tbsp .......... boil, stirring occasionally.

Salad oil ............... l/2 cup ......... . Cover tightly and simmer 13 minutes. DO NOT STIR. If
rice is not tender, continue cooking 2 to 3 minutes longer.

. Uncover and allow rice to steam dry 5 to 7 minutes.

. Transfer to shallow sewing pans; toss lightly with slotted
spoon or fork and serve immediate y.

 

 

 

 

 

 

 

. Parboiled rice requires no washing or rinsing.

. Rice may be cooked in a 350° F oven. Substitute boiling water for cold water, place all ingredients in shallow pans,- stir, cover, and bake 30
to 40 minutes.

. Rice may be cooked on top of the range. Using stock pot or sauce pot, follow Steps 2 and 3. When rice is tender, transfer to shallow pans,
tossing lightly with slotted spoon or fork.

. Rice may be cooked in a sectional steamer. Use only 2% gallons of boiling water,- place all ingredients in steamer pan; stir and steam ap-
proximately 20 minutes.

. Chicken or beef stock may be substituted for water. If beef or chicken soup and gravy base are used, decrease salt to 2 ounces.

VARIATION

1. TOSSED GREEN RICE: Cook only 7% lb rice according to Steps 1 through 3. Lightly saute 4V2 lb (3% qt) thinly sliced green onions with tops
and 2 lb (1 ‘/2 qt) minced green peppers. Add to cooked rice, folding in carefully, along with 14 oz (4% cups) minced parsley, 2 tsp pepper, and 2
tbsp monosodium glutamate. Steam dry 7 to 10 minutes and loss. This recipe may also be prepared by following directions in Note 2.

 

 BOILED MACARONI, NOODLES, OR SPAGHETTI E. CEREALS No. 2

YIELD: 6% Gallons or 100 Portions EACH PORTION: 1 Cup

 

 

INGREDIENTS WEIGHTS l MEASURES PORTIONS METHOD

 

Water .................. l 8 gal ........... . Add salt to water,- heat to boiling.

................

Salt .................... 501 ...... .....l I/2cup .........

 

Macaroni or spaghetti. . . . 13 lb .......... l ................ . Stir in macaroni, spaghetti, or noodles. Reheat to boiling,
or ‘ stirring frequently. Cook approximately 15 minutes or until

Noodles ............... 12 lb .......... l ................ tender. Stir occasionally. Do not overcook.

’ . Drain, rinse with cold water, and drain thoroughly.

 

 

 

 

 

 

NOTE: It cooked macaroni, noodles, or spaghetti is to be used or combined in a sauce immediately, rinsing is not necessary.

 

 HOT BREAKFAST CEREALS E. CEREALS No. 3
Cooked Over Direct Heat

 

YIELD: 100 Portions EACH PORTION: 3/: Cup

 

CEREAL WEIGHT MEASURE SALT WATER COOKING TIME
Rolled oats (Type II). . . . 6 lb ............ 2% gal ......... 6 tbsp .......... 5 gal ........... Rolled oats, (Type II) 5 to 10 minutes.

 

 

 

Whole wheat meal ...... 6 lb ............ 1% gal ......... 6 tbsp .......... 5 gal ........... 15 to 20 minutes.

 

 

 

Hominy grits ........... 6 lb ............ 1 gal ........... i 6 tbsp .......... 4‘/2 gal ...... . . . 25 to 30 minutes.

 

 

 

 

 

METHOD
ROLLED OATS, WHOLE WHEAT MEAL, and HOMIN)I GRITS
1. Add salt to water. Heat to boiling.
2. Add cereal gradually, stirring to prevent lumping.
3. Bring to boil and cook, stirring occasionally, the required length of time. (Cover the grits during cooking period.)

 

 

CEREAL WEIGHT MEASURE ‘ SALT WATER COOKING TIME

 

Farina. .. .............. 6 lb ............ 1 gal ........... | 6 tbsp .......... 4 gal hot 5 to 10 minutes.
‘ 1 gal cold

 

Corn meal ............. l 6 lb ............ 1‘/s gal ......... 6 tbsp .......... 4V2 gal hot 10 to 15 minutes.
i 1 gal cold

 

 

 

 

 

 

METHOD
FARINA and CORN MEAL
1. Add salt to hot water. Heat to boiling
Q. When water comes to a boil, combine cereal with 1 gal of COLD Water; add to boiling salted water, stirring constantly.
3. Cook, stirring frequently, the required length of time.