As the time gets closer I'll be talking more about it. I missed a lot of the reunions and I went to the one in Seattle thinking it would be the only one I would get to. But I had such a good time that I will bite the bullet and make it to the next one as long as I can get around.
That Good Navy Chow
- Thread starter Randy
- Start date
GardenForums.com a friendly and growing community of gardeners.
We feature a Garden Discussion Forum and Garden Photo Gallery. It's a fun and friendly place to talk with other gardeners, ask questions, share you knowledge, view and post photos and more! Whether you're a master gardener, or brand new to the hobby, you'll find something of interest here.
ORANGE & WATERCRESS SLAW
Yield: Approximately 4 gallons Portion: Approximately 1 cup
Cabbage, shredded 15 pound (approx. 3-3/4 gallons)
Onions, chopped 2 pounds (approx. 1-1/2 quarts)
Orange sections, diced 2-1/2 pounds (approx. 1 quart)
Mustard, dry (approx. 3 Tablespoons)
Salt 1 ounce (approx. 2 Tablespoons)
Milk, evaporated (approx. 1 cup)
Vinegar (approx. 1 cup)
Mayonnaise 2 pounds (approx. 1 quart)
Watercress 2 pounds, 6 ounces (12 bunches)
Mix together cabbage, onion, and oranges. Stir mustard, salt, milk and vinegar into mayonnaise. Wash and select watercress carefully. Chop coarse. Combine cabbage mixture, dressing, and watercress. Toss together lightly. Serve immediately.
Note: 25 ripe bananas, sliced or diced may be added.
Source: The Cookbook of the United States Navy, Revised 1944
Yield: Approximately 4 gallons Portion: Approximately 1 cup
Cabbage, shredded 15 pound (approx. 3-3/4 gallons)
Onions, chopped 2 pounds (approx. 1-1/2 quarts)
Orange sections, diced 2-1/2 pounds (approx. 1 quart)
Mustard, dry (approx. 3 Tablespoons)
Salt 1 ounce (approx. 2 Tablespoons)
Milk, evaporated (approx. 1 cup)
Vinegar (approx. 1 cup)
Mayonnaise 2 pounds (approx. 1 quart)
Watercress 2 pounds, 6 ounces (12 bunches)
Mix together cabbage, onion, and oranges. Stir mustard, salt, milk and vinegar into mayonnaise. Wash and select watercress carefully. Chop coarse. Combine cabbage mixture, dressing, and watercress. Toss together lightly. Serve immediately.
Note: 25 ripe bananas, sliced or diced may be added.
Source: The Cookbook of the United States Navy, Revised 1944
CLAM CHOWDER - Boston Style
Yield: Approx. 6 gallons Portion: 1 cup (approx. 8 ounces)
Celery, diced, 2 pounds, 8 ounces (approx. 2-1/2 quarts)
Onions, chopped, 2 pounds, 8 ounces (approx. 1/2 gallon)
Potatoes, cubed, 3 pounds, 8 ounces (approx. 1/2 gallon)
Salt, 2 ounces (approx. 1/4 cup)
Water, boiling (approx. 1-1/2 gallons)
Clams, cooked and chopped, 8 Pounds (approx. 2 gallons)
Clam liquor, strained (approx 3/4 gallon)
Milk, liquid (approx. 2-1/2 gallons)
Salt, 1-1/2 ounces (approx. 3 tablespoons)
Pepper, (approx. 1 teaspoon)
Fat, melted, 1 pound (approx. 1 pint)
Flour, 1 pound (approx. 1 quart)
Combine celery, onions, and potatoes. Add salt and vegetables to water. Cook about 20 minutes or until tender. Add clams, clam liquor, milk, salt and pepper. Heat slowly to boiling temperature. Blend fat and flour to a smooth paste. Stir into hot soup. Cook about 15 minutes or until soup is smooth and slightly thickened.
Source: The Cookbook of the United States Navy, Revised 1944
Yield: Approx. 6 gallons Portion: 1 cup (approx. 8 ounces)
Celery, diced, 2 pounds, 8 ounces (approx. 2-1/2 quarts)
Onions, chopped, 2 pounds, 8 ounces (approx. 1/2 gallon)
Potatoes, cubed, 3 pounds, 8 ounces (approx. 1/2 gallon)
Salt, 2 ounces (approx. 1/4 cup)
Water, boiling (approx. 1-1/2 gallons)
Clams, cooked and chopped, 8 Pounds (approx. 2 gallons)
Clam liquor, strained (approx 3/4 gallon)
Milk, liquid (approx. 2-1/2 gallons)
Salt, 1-1/2 ounces (approx. 3 tablespoons)
Pepper, (approx. 1 teaspoon)
Fat, melted, 1 pound (approx. 1 pint)
Flour, 1 pound (approx. 1 quart)
Combine celery, onions, and potatoes. Add salt and vegetables to water. Cook about 20 minutes or until tender. Add clams, clam liquor, milk, salt and pepper. Heat slowly to boiling temperature. Blend fat and flour to a smooth paste. Stir into hot soup. Cook about 15 minutes or until soup is smooth and slightly thickened.
Source: The Cookbook of the United States Navy, Revised 1944
NOODLES SCALLOPED WITH CHEESE, TOMATO & BACON
Portion: 8 ounces (approx. 1 cup)
Salt, 4 ounces (approx. 1/2 cup)
Water, boiling (approx. 8 gallons)
Noodles, 8 pounds (approx. 4-1/2 gallons)
Salt, 1 ounce (approx. 2 tablespoons)
Pepper (approx. 2 teaspoons)
Tomatoes, 19 pounds, 2 ounces (approx. 2-1/2 gallons)
Cheese, American cheddar, shredded, 4 pounds, 2 ounces (approx. 1 gallon)
Bacon, sliced, 2 pounds (approx. 35 to 40 strips)
Add 1/2 cup salt to water. Heat to boiling temperature. Stir in noodles. Cook until tender. Drain well. Add salt and pepper to tomatoes. Heat to boiling temperature. Arrange alternate layers of noodles, tomatoes and cheese in greased baking pans. Top with bacon slices. Bake in moderate oven (350 degrees) 20 minutes or until bacon is crisp.
Source: The Cookbook of the United States Navy, Revised 1944
Portion: 8 ounces (approx. 1 cup)
Salt, 4 ounces (approx. 1/2 cup)
Water, boiling (approx. 8 gallons)
Noodles, 8 pounds (approx. 4-1/2 gallons)
Salt, 1 ounce (approx. 2 tablespoons)
Pepper (approx. 2 teaspoons)
Tomatoes, 19 pounds, 2 ounces (approx. 2-1/2 gallons)
Cheese, American cheddar, shredded, 4 pounds, 2 ounces (approx. 1 gallon)
Bacon, sliced, 2 pounds (approx. 35 to 40 strips)
Add 1/2 cup salt to water. Heat to boiling temperature. Stir in noodles. Cook until tender. Drain well. Add salt and pepper to tomatoes. Heat to boiling temperature. Arrange alternate layers of noodles, tomatoes and cheese in greased baking pans. Top with bacon slices. Bake in moderate oven (350 degrees) 20 minutes or until bacon is crisp.
Source: The Cookbook of the United States Navy, Revised 1944
Randy,
It is 8:34 here and I want dinner after reading your post! Great choices to post.
The Noodles sound really good!
It is 8:34 here and I want dinner after reading your post! Great choices to post.
The Noodles sound really good!
After I posted that I thought about fixing it myself. I'm already committed for tomorrow though as Ari wants that tilapia casserole that I make. I will cut down that recipe above to 1/8th and fix that for the family. I'm basing that on a 1 pound package of the dry noodles.
Gardengoddess
Active Member
To his dying day my dad would buy the stouffer's creamed chipped beef. He said it wasn't the same but closest available.
Dora
Dora
I did my duty and complained about it like everybody else did, but it was actually pretty good. If the dried beef wasn't so expensive I would make it for the family, but there are enough other things I can substitute. I can't be certain at this late date, but I think the only time it was served to us was for breakfast.
Chicken Curry
Portion; approx. 1 cup cooked rice, ¾ to 1 cup curry
Flour, 2 pounds (approx. ½ gallon)
Bacon fat or other fat, melted 4 pounds (approx. ½ gallon)
Milk, liquid (approx. 1-1/2 gallons)
Meat stock (approx. 2 gallons)
Salt, 6 ounces (approx. ¾ cup)
Pepper, cayenne (approx. ¼ teaspoon)
Curry powder, 6 ounces (approx. 1-1/2 cups)
Cinnamon (approx. 1 teaspoon)
Cloves (approx. 1 teaspoon)
Nutmeg (approx. 1 teaspoon)
Allspice (approx. 1 teaspoon)
Onions, minced 3 pounds, 8 ounces (approx. 2-1/2 quarts)
Apples, sliced 6 pounds (approx. 1-1/2 gallons)
Chicken, cooked and cubed 15 pounds (approx. 4-1/4 gallons)
Rice, cooked 27 pounds (4 gallons)
Blend together flour and 2 pounds fat. Combine milk and stock. Heat to boiling
temperature. Stir in flour mixture. Again, heat to boiling temperature and cook about 3 minutes. Combine remaining fat, salt, pepper, curry powder, cinnamon, cloves, nutmeg, and allspice. Add onions, apples, and chicken. Cover tightly. Cook slowly 30 to 45 minutes. Stir in cream sauce. Reheat chicken curry to boiling temperature. Serve on or around mound of hot rice.
Source: The Cookbook of the United States Navy, Revised 1944
Portion; approx. 1 cup cooked rice, ¾ to 1 cup curry
Flour, 2 pounds (approx. ½ gallon)
Bacon fat or other fat, melted 4 pounds (approx. ½ gallon)
Milk, liquid (approx. 1-1/2 gallons)
Meat stock (approx. 2 gallons)
Salt, 6 ounces (approx. ¾ cup)
Pepper, cayenne (approx. ¼ teaspoon)
Curry powder, 6 ounces (approx. 1-1/2 cups)
Cinnamon (approx. 1 teaspoon)
Cloves (approx. 1 teaspoon)
Nutmeg (approx. 1 teaspoon)
Allspice (approx. 1 teaspoon)
Onions, minced 3 pounds, 8 ounces (approx. 2-1/2 quarts)
Apples, sliced 6 pounds (approx. 1-1/2 gallons)
Chicken, cooked and cubed 15 pounds (approx. 4-1/4 gallons)
Rice, cooked 27 pounds (4 gallons)
Blend together flour and 2 pounds fat. Combine milk and stock. Heat to boiling
temperature. Stir in flour mixture. Again, heat to boiling temperature and cook about 3 minutes. Combine remaining fat, salt, pepper, curry powder, cinnamon, cloves, nutmeg, and allspice. Add onions, apples, and chicken. Cover tightly. Cook slowly 30 to 45 minutes. Stir in cream sauce. Reheat chicken curry to boiling temperature. Serve on or around mound of hot rice.
Source: The Cookbook of the United States Navy, Revised 1944
I once worked for a family from Trinidad. We were remodling a house for them in Ft. Lauderdale. The agreement was salary plus lodging and food.
While I was fine with staying in the house while we worked on it, the food was different.
Every meal was curry something. Even breafast was curry something. We must have eaten a pound of curry in 4 weeks time LOL! Indians use a lot of curry. I like curry , but not 3 meals a day. Your post brought back memories! I might just try this one
While I was fine with staying in the house while we worked on it, the food was different.
Every meal was curry something. Even breafast was curry something. We must have eaten a pound of curry in 4 weeks time LOL! Indians use a lot of curry. I like curry , but not 3 meals a day. Your post brought back memories! I might just try this one
I don't remember having this one when I was in the navy, but that could mean that it was good enough not to complain about. Of course, I could never admit that aboard ship. LOL These recipes come from my quarterly newsletter from the "Tin Can Sailor" association. I wonder if I did a search on that navy cookbook if I could find it online.
Lat evening I did a search and found the "Cookbook Of The United States Navy (revised 1944)" and did some very interesting reading. I read through three or four chapters and it was intersting to read about their take on nutrition and balanced meals. What was most interesting to me though was the sample weekly menus they had for each season of the year. Looking through the menu and remembering the variety of the food set before us gave me a greater appreciation for the food that all of us complained about. Granted, it wasn't like Mom's cooking. But frankly, it was better balanced nutritionally and far more variety than we ever had at home. But I also have to remember that it took a pretty large cooking staff to take care of all that work too.
Gardenforums.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com