xt7x959c8t1m https://exploreuk.uky.edu/dips/xt7x959c8t1m/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 24/971 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, Meats, 1962 text image 107 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, Meats, 1962 1962 1962 2022 true xt7x959c8t1m section xt7x959c8t1m  

 

 INDEX

J. MEATS No. 0(1)

 

Card
No.
Guide for Meat Cookery ................................ J—G—1

Bacon

Crisp Slices .......................................... J—1
Bacon (Preiried)

Crisp Slices .......................................... J—2
Beef, Roast Rib, Au Jus ................................. J—3
Beef, Boneless, Dry Heat

Roa .............................................. J—4

Steaks, Grilled ....................................... J— 5
Beef, Boneless, Moist Heat

BNarbecue d .......................................... J—94(3)

New England Boiled Dinner ........................... J— 7

Pot Roast ........................................... J— 6

Variations
A La Mode ..................................... J—-6(4)
Braised with Vegetables ........................... J—6(3)
Spanish ......................................... J—6(1)
Yankee ......................................... J—6(9)
Sauerbraten ......................................... J—8
Steak
Braised ........................................... J -9
Chicken Fried ..................................... J—9(3)
Country Style ...................................... J-9(1)
Smothered with Onions ............................. J—9(2)
Spanish Style ...................................... J—1 0(1)
Swiss ............................................. J—1 O
Teriyaki .......................................... J—1 1
Beef, Cooked

and Noodle Casserole ................................. J—16

Creole Spaghetti ..................................... J—1 2

Hash, a e ........................................ J—13

Hash with Vegetables ................................. J— 14

Meat Croquettes ..................................... J-15

 

Card
No.
Beet, Corned

red .......................................... J—18

Sim
Beef, rChorned (Canned)
Hash ............................................... ,Jl:1713(1)

and Noodles, Braised ................................. J 19
PieW ................................................ J— —20(1)
Ste ............................................... J-QO
Beef, Diced (Canned)
and Tomato Topping .................................. J—Qi
Barbecue ........................................... J— 22
Pie with Biscuit Topping ............................... J— 23
Beef, Dried
Creamed ............................................ J—Q
with Macaroni and Cheese ............................. J-24(1)
Beef, Gro ound
and Pork Stuffed Cabbage Rolls ........................ J— 37
Balls ............................................... J-QS
Swedish .......................................... J— 38
Barbecued, Ground ................................... J—26
Cheeseburgers ....................................... J- -27(1)
Hamburgers, Epicurean ................................ J~28
Hamburgers, Grilled .................................. J- 2']
Hamburg Pie ........................................ J— 29
Loaf ............................................... J— 30
Minced, on Toast .................................... J— 31
Patties
Barbecued ........................................ J—94(2)
Porcupines .......................................... J- 34
Salisbury Steak ...................................... J— 35
Spaghetti Sauce—See Recipe Card 0—14
(OVER)

 

  

Card
No.

Beef, Ground—continued Ham, Fresh
Spanish Noo es ..................................... J— 36
Vegetable Meat Loaf ................................. J- -30(3)

Beef, Ground (Canned Hamburgers)

Beet Patties Jardiniere ................................. J— 32
Spanish Baked Beef Paties ............................. J- 33
Tamale Pie .......................................... J—39

Chili Con Came ........................................ J—4O Grilled Slices ....................................... J—5

Chili Con Carne (Canned) Loaf .............................................. J— 56
and Macaroni ....................................... J—42 Patties, Glazed ..................................... J—58
With Beans .......................................... J—41 Lamb

Frankcjurters Curry .............................................. J—7O
and Green Bean Casserole ............................. J—52 Roast .............................................. J—69

and Macaroni Loaf .................................. J-57
Baked Slices ........................................ J—55
Baked, Virginia Style ................................ J—54
Barbecued ......................................... J—94(1)

rilled ............................................. J—48 Liver
Hawaiian ........................................... J-49
Potato Goulash ...................................... J—51

Braised with Onions ................................. J—43

Fiesta .................................

Fingers, Fried ....................................... J—44
Liver (Preformed)

With Bacon and Cheese Topping ...................... J—46

With Vegetable Gravy ............................... J—47
Luncheon Meat (Canned)

Glazed ............................................ J— 71

Grilled ............................................ J— 72

Hash .............................................. J— —13(2)

Luncheonburgers .................................... J— 73

Macaroni Luncheon Loaf ............................. J-74
King .......................................... J— 59 Pork, Fresh

Simmered ........................................... J—48(1)

Spanish ............................................. J—48(Q)

Stuffed ............................................. J—48(3)
Frankfurters (Canned)

Sweet and Sour ...................................... J—SO
Ham, Canned (Chunk Style)

and Noodles, Scalloped ............................... J— 66

Baked with Macaroni and Tomatoes ..................... J—67

Cheese Scalloped Potatoes with Ham .......... . ........ J—68
Ham, Cooked

a
and Cabbage, Scalloped ............................... J—6O
Ham Biscuits ..................................... J—61
and Lima Beans, Scalloped ............................ J-é
and Noodles, Au Gratin .............................. J—63(2)
and Noodles, Scalloped ............................... J—63
Mushrooms and Noodles, Scalloped .................... J-63(1)
out-f e ............................................. J—6S
With Potatoes, Scalloped .............................. J—64

 

and Noodle Casserole ............................... J— 78
Breaded Pork Cutlets ................................. J—1 02(1)
Chop Suey ......................................... J-7

Loaf .............................................. J- -30(2)
Pot Roast .......................................... J—75
Shoulder, Smothered ................................. J-76

(CONTINUED)

 

 Pork, Fresh—continued

Tamale Casserole .................................... J—79
Pork, Loin

Chop

and Noodles Baked ............................... J-85(1)
dSpanish Bice, Baked. . . . .J—8

Breaded ...........
Country Style ......

reo e .................
Grilled ..................
Mexicana ..................

Stuffed ......................

Pork Sausage
and Corn, Baked .................................... J-88
and Lima BeaIIIsa Baked ............................... J-90
Baked or Grill ed .................................... J-86
Links' In Blanket ..................................... J—87
Patties, Baked or Grilled ............................. J— —86(1)
Rice and Tomatoes .................................. J—9 91
Scrapple ........................................... J—93
Pork Sausage (Canned)
Sausage Corn Bread .................................. J-89
Stuffed Green Peppers ............................... J—92
Pork Spareribs
Barbecued ......................................... J—94
Braised ............................................ J—95
Braised with Sauerkraut ............................... J-95(1)
Mexicana .......................................... J—83(1)
Sweet and Sour ..................................... J—96

 

MEATS No. 0(2)

Cubes, Parmesan .................................... J—1 01
Curry .............................................. J— —70(1)
Cutlets
greadecld‘. . . . .é .................................. J18;
avory oppe .................................. -
Lea:t .............................................. J—30(1)
J-98

Roa

Steaks Italian Style .................................. J-100
Vienna Sausage

Batter Fried ........................................ J-1 04

 

 GUIDE FOR MEAT COOKERY J-G MEAT No. 1

. lilow temperatures (250° F to 350° F) are recommended for meat cookery. High temperatures (400° F to 500° F) toughen meat Fibers and increase
5 rinkage.

. Shape (chunky or slender) and size of roasts influence required roasting time. The use of a meat thermometer is recommended for accuracy.
BEEF: Rare - 140° F
Medium —160° F
Well Done —170° F
LAMB: 180° F
PORK: 185° F

. When inserting a meat thermometer, pierce the meat with the point of a knife, and then push the bulb of the thermometer to the center of the muscle,
in the thickest meaty part of the roast, and away from bone or Fat.

 

 CRISP BACON SLICES J. MEAT No. 1

 

YIELD: Approximately 300 Slices or 100 Portions EACH PORTION: 3 Slices

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

 

Bacon, slab ............. 15 lb .......... . Slice bacon approximately 9 slices to one inch. (20 to 22
slices per poun .

. Place slices, with edges slightly overlapping, on baking
sheets (18 by 26 inches). Place only enough slices to
spread one layer over the length of the pan.

. Cook in 375° Foven,without turning,until bacon reaches
desired degree of doneness, approximately 10 to 15
minutes. Drain off excess bacon lat occasionally.

. Drain thoroughly on absorbent paper.

. Keep hot until served.

 

 

 

 

 

 

 

VARIATION

1. GRILLED BACON SLICES: Grill bacon on an ungreased 300° F griddle. Turn and grill until crisp, but not brittle. Drain thoroughly on absorbent
papen

 

 CRISP BACON SLICES J. MEAT No. 2 f

(using prelried bacon)

 

YIELD: 100 Portions EACH PORTION: 3 to 4 Slices

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

Bacon, prelried .......... 6 lb ............ 4V3-92 oz can... . Open cans at both ends. Do not remove contents. Place
opened cans on baking sheet and set in 350° F oven for
approximately 10 minutes.

Remove bacon from cans and arrange slices on baking sheet.

. Heat in a 350° F oven about 10 minutes longer or until
bacon reaches desired degree of crispness.

. Line a pan with absorbent paper; place bacon on paper so
excess lat will be absorbed.

Keep warm until ready to serve.

 

 

 

 

 

 

 

 

NOTE: ll desired, bacon may be Fried on a medium hot griddle 350° F.

 

 ROAST RIB OF BEEF AU JUS J. MEAT No. 3

YIELD: 100 Portions EACH PORTION: 8 Ounces

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

 

Beef rib, A.P ............ . Remove chine bone and short ribs. Rub roasts with seasoning.
aIt .................... 6 . PIace meat on rack in open roasting pan. DO NOT ADD

Pepper ................. WATER, DO NOT COVER.

. Roast at 300° F, turning once during cooking, and roast to
desired degree of doneness.

. Use drippings from roast to make gravy.

 

 

 

 

 

 

 

NOTE: 1. The above method For dry heat roasting for ribs can be used For roasting other tender cuts of meat. Roasting times wiII vary, however.
9. Short ribs may be oven-browned and served with Barbecue Sauce. See Recipe Card J-94.
3. Desired degree of doneness is indicated when the meat thermometer registers 140° F for rare (18 to 20 minutes per pound),- 160° F for medium

(2? to 25 minutes per pound); 170° F for weII—done (27 to 30 minutes per pound).

 

 ROAST BEEF J. MEAT No. 4

YIELD: 100 Portions EACH PORTION: 4V2 Ounces

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

Beef, boneless ........... 40 lb .......... . Cut beef into 6 to 8 pound pieces.

5 It 6 oz ........... 10 tbsp ......... . Rub with salt and pepper.

1 oz ........... 4 tbSp .......... . Place lat side up in roasting pans. Do not stack or crowd
roasts.

. Roast uncovered at 300° F, approximately 3V2 hours or
until meat reaches the desired degree of doneness. (See
Note 1.

. Remove from roasting pans and allow to stand 30 minutes
before carving. Save drippings in pans for making gravy.

 

 

 

 

 

 

 

 

. The internal temperature of the meat will register as follows when removed from oven:
140° - are
160° F — Medium
170° F - Well- done
2. Approximately 65 lb of carcass beef (bone- in) will yield 40 lb of boneless beef. Use inside rounds, knuckles, Spencer rolls, or sirloin tips.
3. When utilixing boneless beef use inside rounds, blade rolls, knuckles, and /or Spencer rolls.

 

  

GRILLED BEEF STEAKS J. MEAT No. 5

 

YIELD: 100 Portions

EACH PORTION: 1 Steak

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Beef, boneless ...........

. Cut meat into 8 ounce steaks, approximately V2 inch thick.

 

Shortening, melted .......

 

 

Variable ........

 

. Preheat griddle to 400° F and lightly grease with shortening.
. Grill steaks on each side until desired degree of doneness

. Serve immediately.

 

is reache .

 

 

NOTE: 1. Grill approximately 2V2 minutes on each side for rare; 4 minutes on each side for medium; 5 minutes on each side for well—done.
2. Approximately 80 lb of carcass beef (bone-in) will yield 50 lb of boneless beet. Use tenderloins, Spencer rolls (or rib-eyes), loin strips,

and/or top sirloin butts.
3. When utilizing boneless beet cut steaks from the tenderloins, Spencer rolls, loin strips, and/or sirloin butts.

 

 POT ROAST OF BEEF J. MEAT No. 6

YIELD: 100 Portions EACH PORTION: 4 Ounces

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

Beef, boneless ........ . . . . . . . . . . . . . . . . . . . . ...... . Cut beet into 6 to 8 pound pieces.
Fat ................. . . . 1 2 cups. . . . ..... . . Melt fat in steam-jacketed kettle. Add beef and brown
well on all sides.

 

 

. . Add seasoning and water. Cover and let simmer 3 to 3'/2
Pepper ................. hours or until tender. Add small amounts of water as re-
Onions, chopped ....... . 2 qt quired.
Garlic, minced (optional) . Make a gravy from drippings to serve with pot roast.

ater ..................

 

 

 

 

 

 

 

NOTE: 1. Approximately 68 lb of carcass beef (bone-in) will yield 42 lb of boneless beef. Use shoulder clods, inside chucks, rumps, bottom rounds
sir oin tips, and/or chuck tenders.
2. When utilizing boneless beef use shoulder clods, chuck rolls, outside rounds, rump butts, and/or chuck tenders.

VARIATIONS

. SPANISH POT ROAST: Add 2—No. 10 can of tomatoes, 2 lb of diced raw carrots, 2 lb of chopped celery, and 1 lb of chopped green peppers.
. YANKEE POT ROAST: Add diced carrots, sliced onions parsley, bay leaves, thyme, and tomatoes to pot roast recipe.
. ERfAlSED BEE: WITH VEGETABLES: Add 3 lb each 0F sliced carrots, onions, celery, and turnips to pot roast allowing 45 minutes For cooking
e are roast is one.
. BEEF A LA MODE: Cut beef into approximately 2 ounce pieces and proceed as for pot roast. Add 1—No. 10 can of tomatoes, 2 lb of onions,
and 3 lb of diced carrots. l'

 

 NEW ENGLAND BOILED DINNER J. MEAT No. 7

 

YIELD: 26 Pounds Meat, 49 Pounds Vegetables, or 100 Portions

EACH PORTION: 1 Cup Vegetables, 4 Ounces Meat

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Beef, boneless ...........
S It

1. Cut beef into 6 pound pieces. Place in steam- jacketed
kettle. Add water to cover; add seasonings. Replace water
as necessary. Simmer until beef IS tender (3V2 to 4V2 hours).

 

Potatoes ................
Carrots .................
Onions ................

Cabbage ...............

 

 

 

100 wedges .....

 

 

. Cut vegetables into about 2 ounce pieces. Cut cabbage in
wedges. Cook in broth with meat until done. Add potatoes,
carrots, and onions about 1 hour before end of cooking
time Allow 10 to 15 minutes for cabbage to cook.

. Remove meat and vegetables. Drain off broth and thicken
2 gallons for medium gravy. Slice meat across grain. Ar-
range meat and vegetables In serving pans. Cover with gravy.
Serve hot.

 

NOTE: 1. Approximately 37 lb potatoes A.P. will yield 26 lb potatoes E.P.
2. Approximately 16 lb carrots A.P. will yield 13 lb carrots E.P.
3. Approximately 10 lb cabbage A. P. will yield 8 lb cabbage E. P.
4. Approximately 6V2 lb onions A. P. will yield 6 lb onions E. P.
5. Approximately 65 lb beef, bone- I-n, will yield 40 lb boneless beef. Use briskets, plates, shoulder clods, chucks, rump butts, outside rounds,
and/or chuck tenders.
6 When utilizing boneless beef use shoulder clods, chuck rolls, outside rounds, rump butts, and/or chuck tenders.

 

 

 SAUERBRATEN J. MEAT No. 8

YIELD: 100 Portions EACH PORTION: 3% Ounces

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

Beef, boneless ........... . Cut into 6 to 8 pound pieces.

 

 

Vinegar ................ . Mix all ingredients and pour over meat. Let stand in re-
ater. . ................ 5 qt frigerator approximately 72 hours.

Tomatoes, canned ........ 13 lb . . . . . To cook, remove meat from pickling solution and brown in

Sugar, brown ............ steam-jacketed kettle. Then add pickling solution and cook

Salt .................... 4 / as for pot roast until tender.

Mustard, dry ............
Cloves, whole ...........
Cinnamon ..............
Allspice ...............
utmeg

Onion, chopped . . .
Celery, chopped . . . .
Carrots, chopped ........
Garlic, chopped .........

 

 

 

 

 

 

 

NOTE: 1. Approximately 65 lb of bone-in beet will yield 40 lb of boneless beef. Use outside rounds, rump butts, chucks, shoulder clods, and chuck
ten ers.
. When utilizing boneless beet use shoulder clods, chuck rolls, outside rounds, rump butts, and/or chuck tenders.
. Use a stainless stee croc ery, or wooden container for pickling solution.
. Pot Roast (Recipe dard J-6).

 

 BRAISED BEEF STEAK J. MEAT No. 9

YIELD: 100 Steaks or 100 Portions EACH PORTION: 1 Steak

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

Beef, boneless ........... 42 lb .......... . Cut meat into 6 ounce steaks, approximately V2 inch thick.

 

 

Flotur, hard wheat, sifted” . Dredge steaks lightly In seasoned flou
. Fry on a hot greased griddle until well browned on both
sides. Arrange steaks In rows in roasting pans.

 

Water, hot .............. . Add enough water to just cover bottom of roasting pans.
. Cover tight Bake at 350° F approximately 2 hours, or
until steaks are tender.

 

 

 

 

 

 

 

NOTE: 1. Approximately 68 lb of carcass beef (bone-in) will yield 42 lb of boneless beef. Cut steaks from shoulder clods, bottom (outside) rounds,
inside c ucks, bottom sirloin butts, an d/or ch uc ten ers.
‘2. When utilizing boneless beef cut steaks from shoulder clods, chuck rolls, outside (bottom) rounds, rump butts, and/or chuck tenders.

VARIATIONS

. COUNTRY STYLE BEEF STEAK. Serve steak with Cream Gravy See Recipe Card 0-7 71( ).
. STEAK 5SMOTHERED WITH ONIONS: Omit Step 4. After browning, cover steaks with 20 lb of partly cooked sliced onions and cook accordIng

oteS
. CHICKEN FRIED STEAK: Tenderize Fioured steak by machine or by hand. Grill on heavily greased 350° F griddle approximately 3 minutes on

each side.

 

 TERIYAKI STEAK J. MEAT No. 11
(USN Radio Station (R), Wahiawa, Oahu, Hawaii)

 

YIELD: 100 Steaks or 100 Portions EACH PORTION: 1 Steak

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

50 lb .......... . Cut beef into 8 ounce steaks approximately % inch thick
and across the grain, it possi e.

 

Beef, boneless ...........

 

. Combine ingredients. Pour sauce over steaks. Allow to
marinate for 2 hours. Turn frequently. rain.
ater .................. Grill on greased hot griII approximately 3 minutes on each
Ginger ................. 3 oz side or until desired doneness.
Garlic, dehydrated ....... . Serve immediately.
Pepper .................

Juice, pineapple ......... 3 lb 2 oz .......
Soy sauce ........... . . .

 

 

 

 

 

 

 

NOTE: 1. Sauce may be thickened with cornstarch. Serve as a gravy with the steak and steamed rice.
9. Approximately 80 lb of carcass beeF (bone-in) will yield 50 lb of beef, boneless E.P. Cut steaks from the shoulder clods, chucks, outside
rounds, rump butts, and/or chuck tenders.
. When utilizing boneless beef cut steaks from shoulder cIods, chuck roIIs, outside rounds, rump butts, and/or chuck tenders.

 

 CREOLE SPAGHETTI J. MEAT No. 12

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

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

Onions, chopped ........ 3% cups ........ . Lightly brown onions, green peppers, and garlic in short-
Gariic, crus e .......... 1 ening.

Peppers, green, chopped. .
Shortening. . . ...........

 

 

Flour, hard wheat, sifted. . . 5 oz . . . Blend flour with sautéed vegetables. Add tomato purée and
omato puree, hot ....... V I water,- cook, stirring constantly, until thickene .
Water, hot ..............

Meat, cooked, ground. . . . . Combine meat, salt, and pepper with tomato mixture.
Salt .................... 14 tbsp .........
1% tbsp ........

Spaghetti, A.P ........... 1V2 gal ......... . Cook spaghetti according to instructions on Recipe Card
E—Q. Mix with rest of ingredients.

 

 

 

Cheese, cheddar, ground. . 2% cups ........ . Pour equally into greased roasting pans (18 by 24 inches).
Sprinkle with c eese.
. Bake at 350° F For 45 minutes.

 

 

 

 

 

 

 

 

 BAKED BEEF HASH J. MEAT No. 13

 

YIELD: 2 Roasting Pans or 100 Portions EACH PORTION: 1 Cup

 

INGREDIENTS WEIGHTS PORTIONS ‘ METHOD

Beef, boneless, cooked, ‘ 1. Combine all ingredients and mix well.

diced Scale approximately 25 lb of mixture into each well-
Potatoes, cooked, diced. _. . . reased roasting pan (18 by 24 inches).
Onions, [Cchopped raw. . . .. . . lgake at 350° F For 1V2 hours.

 

Pepper. . ..
Stockorwater ........... I ................ I 7'/2 qt.........., ................ I
l
l

 

 

 

 

NOTE: Cooked lamb, pork, ham, or veal may be used in place of beef.

VARIATIONS

1. BAKED CORNED BEEF HASH: Substitute cooked, diced corned beef for beef.
2. LUNCHEON MEAT HASH: Substitute canned, diced luncheon meat for beef.

 

 VEGETABLE BEEF HASH J. MEAT No. 14

 

YIELD: 2 Roasting Pans or 100 Portions

EACH PORTION: 1 Cup

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Bacon, ground ...........

Onions, diced ..........

Carrots, diced ...........
elery, dice

Peppers, diced ..........

1% qt ..........
1V2 gal .........

6V2 cups ........
I/

 

1. Sauté bacon and vegetables until slightly brown. Set aside
for use in Step 3.

 

 

Beef, cooked, ground. . . .
Potatoes, diced, cooked. .
omato puree ...........
alt ....................
Chili powder ............
Worcestershire sauce .....

 

 

 

. Combine beel, potatoes, tomato purée, and seasonings.
Scale approximately 22 lb into each greased roasting pan
(18 by 24 inches).

approximately 2 qt oi sautéed vegetables to mixture
in each pan. Mix well.

. Bake at 350° F for 30 minutes or until well browned on top
and bottom.

 

 

 

 MEAT CROQUETTES

J. MEAT No. 15

 

YIELD: 100 Portions

EACH PORTION: 2 Croquettes

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

EAEat, cooked, ground... .

Onions, chopped ........

7'/2qt ..........
‘/2cup .........

1 tbsp ..........
3 cups ..........

. Combine meat, seasonings, and onions.

 

Fat
Flour, hard wheat, sifted...
Stock or water, hot .......
Milk, evaporated ........

5% cups ........ ‘

1V2 qt ..........
5% qt ..........
5 cups.....

. Make a White Sauce (Recipe Card O-G:1). Add sauce to

meat mixture. Set aside to cool

 

Eggs, whole, beaten ......
Bread crumbs, very Fine. . .

12 eggs (1 'A pt)
3/q '

 

 

Flour, hard wheat, sifted. . . 1

Eggs, who e, beaten ......
Milk liquid, whole ......
Bread crumbs, dry ........

 

 

 

1q

10 eggs (1 pt) ...................
2% cups......... ................
th ............ ' ................ 3

. Combine eggs and crumbs. Add to cooled mixture and

blend thoroughly. over with waxed paper and store in
refrigerator to chill thoroughly before proceeding to Step 4.

 

 

4.
5.

Shape into croquettes, approximately 2 ounces each. Roll
in flour, dip into egg and milk mixture, and roll in crumbs.
Fry in deep fat (365° F) 4 to 5 minutes.

 

 

NOTE: Pork, veal, beet, salmon, lamb, or poultry may be used.

 

 BEEF AND NOODLE CASSEROLE J. MEAT No. 16

YIELD: 6V2 Gallons or 100 Portions EACH PORTION: 1% Cups

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

Noodles, A.P ........... 1V2 gal ......... . Cook noodles according to instructions on Recipe Card E—Q.
Set aside for use in Step 3.

 

 

Fat, melted ............. 2 b 1 qt ............ . Make a roux of Fat and Flour. Add to stock and cook until
Flour, hard wheat, siited.. . 1V2 qt .......... thickened. Add catsup, salt, and pepper.

Stock from meat ......... 3V2 gal .........
Catsup ................. 2 cups ..........
Salt .................... V2 cup .........
Pepper ................. 2 tbsp ..........

 

Beef, cooked, diced ...... 6% gal ......... . Add meat and noodles to sauce. Mix well.

 

Bread crumbs ............ 2 cups .......... . Scale 3V2 gal mixture into each roasting pan (18 by 24
inches). Sprinkle bread crumbs on top of each pan.
. Bake at 350° F for1 hour.

 

 

 

 

 

 

 

NOTE: 14 01 Beef Soup and Gravy Base may be reconstituted in 3V2 gal of boiling water for use in Step 2. Omit salt and season "to taste".

 

 CORNED BEEF MULLIGAN J. MEAT No. 17

(using canned corned beef)

 

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

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

Onions, dehydrated ...... 4 oz ........... 9% cups ........ . Add water to onions. Allow to stand for 30 minutes. Drain.
ater, warm ............ 9. lb ............ 1 qt ............

 

 

Peppers, green, 2 cups .......... . Add water to green peppers. Allow to stand for15 minutes.
dehydrated Drain.
Water .................. 1 qt ............

 

Celery, chopped ......... 2% qt .......... . Saute onions, celery, green peppers, and potatoes in
Potatoes, raw, diced ...... 8 b 1% gal ......... shortening until onions are amber brown.
Shortening .............. 2% cups ........

 

Water .................. 1 qt . Add water tomatoes, catsup, and monosodium glutamate.
Tomatoes, canned ........ . Bring to a looil. Turn down heat. Allow to simmer for 15
Catsup ..... . ........... 1 q minutes or until potatoes are tender.

Monosodium glutamate. . .

 

Corned beef, canned, . Add corned beef. Bring to boiling temperature. Reduce
heat. Simmer until meat is thoroughly heated.

. Cook peas. Drain. Add to above mixture.

. Season to taste.

Peas, frozen .............

 

 

 

 

 

 

 

 

 SIMMERED CORNED BEEF J. MEAT No. 18

YIELD: Approximately 20 Pounds or 100 Portions EACH PORTION: 3 Ounces

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

Beef, corned, brisket. . . . . 45 lb.. . . . . . . . Rinse corned beef well. Do not trim oft fat. Place whole
briskets in a steam-jacketed kettle or in a large kett e.

 

 

Water, cold ............. to cover ........ . Cover with cold water. Bring to a simmering temperature,
190° F. Cover. Simmer lor 30 minutes. Drain.

 

Water, cold ....... . ..... .. .. to cover ........ . Cover with cold water and again bring to a simmering
temperature. Cover. Simmer lor 30 minutes. Drain.

 

Water, cold. . .......... to cover ........ . Cover with cold water. Add bay leaves, vinegar, and sugar.
Bay leaves. ............. . 2 leaves ........ . Bring to a simmering temperature. Cover. Simmer approxi-
Vinegar ..... . . ......... M1 cup ......... . . mately 3 hours. Do not boil. Skim grease From top of water
Sugar. ................. IA cup ......... to prevent possibility of discoloration.

. Test ”knob end" with a fork to determine tenderness. Re-
move each piece as soon as it is tender to prevent over-
cooking. Internal temperature of corned beef approximately
180 to 18

6. Cool In its5 own juice unless it is to be used at once.

 

 

 

 

 

 

 

NOTE: 1. If cooking cuts other than brisket, allow 30 to 35 minutes per pound for smaller cuts and approximately 25 minutes per pound for larger cuts.
2. Slice corned beef only as needed. Slice across the grain to prevent shredding.

 

 BRAISED BEEF AND NOODLES J. MEAT No. 19

 

YIELD: 6% Gallons or 100 Portions

EACH PORTION: 1 Cup

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Beet, boneless ...........
Flour, hard wheat, sifted. . .
Salt ....................

38 lb ..........

. Cut meat into 4 ounce pieces and dredge In seasoned flour.

 

Fat ....................

. Saute meat in fat until brown.

 

Bay leaves ..............
Tomato paste ............

Water ..................
Onions, diced ..........

. Add seasonings, onions, tomato paste, and water. Cook

until meat is tender, adding water when necessary.

 

Noodles, cooked, hot”

Peas, canned, drained.

 

 

 

2% gal .........
‘2 cups ..........

 

. Put noodles In baking pan (18 by 24 inches),- cover with

. Bake In a moderate oven at 350° F for10 minutes.

 

stew and garnish with peas.

 

 

NOTE: 1. 4 lb of noodles AP. will yield approximately 2% gal of cooked noodles. Cook noodles according to instructions on Recipe Card E-Q.
2. fixpproximately 62 lb of carcass beet (bone-in) will yield 38 lb of boneless beef. Use shanks, heels, blade rolls (wings and tips), necks, and
p ates.
. When utilizing boneless beef use rump butts, chuck tenders, or chuck rolls only to augment diced beet category, if necessary.

 

 BEEF STEW J. MEAT No. 20

EACH PORTION:

 

YIELD: 8 Gallons or 100 Portions

1 V: Cups

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Beef, diced, A.P ...... . . .

35 lb... .......

. Trim and cut beef into 1 inch cubes.

 

Shortening . . . . .
Garlic, dehydrated . . . . . .

2% cups ........
5 tsp. . . ........

. Heat shortening; add garlic and beef. Brown meat well.

 

Flour, hard wheat, sifted. . .

1qt..... .......

. Sprinkle flour over meat,- blending well.

 

Water, hot....... .
Tomatoes, canned, cut up
Salt..... ...........
Pepper. . . . ............
Bay leaves, crumbled..

Worcestershire sauce. . . . .

2V2 gal ........
1 -No. 10 can...
%cup. ........
2tbsp. .....
4Ieaves...

V2 cup .........

. Mix in water, tomatoes, salt, pepper, bay leaves, and

Worcestershire sauce. over an ring to a boil Reduce

heat and simmer approximately 1V2 hours.

 

Onions, halves or quarters
Carrots, '/2 inch rings .....

2 gal. ..........
1V2 gal .........

. Add onions and carrots. Cover and simmer for 30 minutes

longer.

 

Celery, 1 inch pieces .....
Potatoes, 1 inch cubes. . . .

4% qt ..........
3V2 gal .........

. Add celery and potatoes. Cover and simmer For 30 minutes,

or until meat and vegetables are tender.

 

Flour, hard wheat, sifted. . .
ater.. ................

 

 

 

 

. If necessary, thicken gravy with Flour and water mixture.

 

 

 

NOTE:

VARIATION

1. Approximately 57 lb of carcass (bone-in) beef will yield 35 lb of boneless beef. Use shanks, heels, blade rolls (wings and tips), necks, and

plates.
2. When utilizing boneless beel use rump butts, chuck tenders, or chuck IoIIs only to augment diced beef category, if necessary.

1. BEEF PIE: Place cooked stew in roasting pans. Cover with pastry or biscuit dough (see Recipe Cards K—1 or 0—1), Bake at 425° Fapproximately15
minutes, or until crust is done

 

 BEEF AND TOMATO TOPPING

(using canned beef with gravy)

J. MEAT No. 21

 

YIELD: 3% Gallons or 100 Portions

EACH PORTION: ‘/2 Cup

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Onions, sliced,
e y rated
Peppers, green,

dehydrated

Water, cold ...........

1%01 .........

1 cup ..........
1 cup ..........
1V2 gal. ........

. Soak onions and peppers in water 15 minutes.
. Bring to a boil; reduce heat and simmer 10 minutes.

 

Tomato paste ..........
Pimientos, chopped . . .