xt73tx354b1r https://exploreuk.uky.edu/dips/xt73tx354b1r/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 24/978 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, Vegetables, 1962 text image 86 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, Vegetables, 1962 1962 1962 2022 true xt73tx354b1r section xt73tx354b1r s
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 INDEX

Card
No.

Guide for Heating Canned Vegetablles ................... Q—G-1
Guide for Cooking Frozen Vegetables .................... Q-G—2
Guide for Soaking and Cooking Dry Vegetables ........... Q—G- 3
Asparagus
uGratin ......................................... 0— —1(2)
Buttered ........................................... Q— 1
Creamed ........................................... Q— ~1(1)
Hollandaise ........................................ Q—1 (3)
Lemon Buttered ..................................... Q—1 (4)
Beans Green
A La Creole. ...................................... Q—2(2)
Buttered ........................................... O- 2
Southern Style ...................................... O—2(1)
With Mushrooms. . . . ................................ Q-2(4)
With Onions ....................................... Q—2(3)
Beans, Kidney, Mexican ................................ Q
Beans Lima
A La Creole ....................................... O—4(1)
Frozen, Buttered .................................... O —4
Beans, Lima Dry)
Creole ............................................. O—S
Marine Boiled ...................................... O—é
Beans, Wax
Frozen, Buttered .................................... O— 7
Lyonnaise ......................................... Q—7(1)
Beans, White (Dry)
Baked Beans and Ham ............................... 0— —-8(2)
Baked Beans Italian Style ............................. Q —9
Boston Baked Beans. . ............................... Q-8(1)
Navy Baked Beans .................................. O— 8
Beets

Harvard ........................................... O-10

 

Q. VEGETABLES No. 0(1)

Card
No.

Beets—continued
Hot piced ........................................ O—1
Pickled ............................................ O—11(1)
Broccoli
Buttered ........................................... O-12
Hollandaise ........................................ Q—12(3)
Polanaise .......................................... 0— —12(4)
With Cheese Sauce .................................. Q—12(2)
With Lemon Butter .................................. 0—1 2(1)
Brussels Sprouts
Frozen, Buttered .................................... Q—1 3
Hollandaise ........................................ O—13(3)
With Cheese Sauce .................................. O-13(2)
With Lemon Butter .................................. 0—1 3(1)
Cabbage
It: Gratin ......................................... Q—14(3)
ed ............................................ Q~14(1)
Buttered Shredded .................................. Q—14
Creamed ........................................... 8—1 4(2)

Fri ed

Cabbage (Dehydrated, Raw)
Au Grat' tIn ......................................... O—15(2)
Bavarian ........................................... 0— —15(4)
Buttered ........................................... Q—1 5
Creamed ........................................... 0— 15(1)

Cabbage, Red with Sour Sauce .......................... Q
Carrots
and Corn Buttered .................................. Q—18(3)
and Peas, Buttered ................................... Q-18(2)
(OVER)

 

  

Card
No.

Carrots—continued
Buttere . . . . . . ..................................... 0—1 8
Creamed. . . ........................................ 0—1 8(1)
French Fried. . . ..................................... Q-19
Glazed ....... . . . .................................. O—18(4)
Normandie ..... . ................................... Q—18(5)
Cauliflower
A La Creole. ...................................... Q-QO(2)
Au Gratin ......................................... 0-200)
Buttered . . ......................................... 0—20
Creamed. . ......................................... O—QO(3)
French Fried ........................................ 0-21
Hollandaise ...... . ................................. O—QO(4)
Polanaise . . .................. . ..................... 0-206)
Corn (Cream Style)
Fritters... . . . ...... . ................................ 0-22
Scalloped .. ..... .................................. 0—23
Corn (Whole Grain)
and Tomatoes, Baked. . . . . . . . ........................ 0—25
Creole..... ..... ...... ............................. 0—240)
Frozen, Buttered. . . . . ............................... ~24
OBrien ....... ......... ........................... 0- -24(2)
Eggplant Fried .................................... O— 26
Greens (Turnip, Mustard, Collards)
Buttered O— 27
Southern Style. . . . . . . ............................... 0-270)
ominy
Creole ............... . ............................. Q— 28
Fried .............................................. 0—280)
Kale, Buttered ........................................ Q— 29
kra
and Tomatoes...... ................................. 0—31
Buttered ....... . ................................... 0—30
Sauteed. . . n... ................................... Q—30(1)

 

Card
No.

Onions
Creamed ........................................... 0- -36(1)
French Fried .................................... . . . .Q- 34
Fried .............................................. 0-35
Glazed ............................................ 0-36
Scalloped .......................................... Q—36(2).
Spanish ............................................ Q—32(1)
With Tomatoes, Baked ............................... 0—32
Onions (Dehydrated, Sliced)
Creamed ........................................... 0-33
.............................................. Q-33(2)
Scalloped .......................................... 0—330)
Smothered Q_37
Parsnips, Browned. . ................................... Q— 38

Peas
and Celery, Creamed ................................ O— ~39(3)
and Rice, avory. . .................................. Q- 40
Buttered ..... . . . ................................... Q- 39
Creamed ........................................... 0—390)
With Mushrooms .................................... 0— —-39(4)
With Onions ....................................... (Ii—39(5)
Peas (Dehydrofrozen), Buttered .......................... 0-41
Peas Black-Eyed (Dry)
and Meat Balls ...................................... Q~42(2)
and Rice (Hoppin John) .............................. 8—420)

oiel
Potatoes (White, Fresh)
Au Gratin ......................................... 0-5 52
and Onions, Scalloped ............................... Q— ~51(1)
Q- 44

Browned ........................................... 0—45
Cottage Fried ....................................... 0—4 46(1 )
(CONTINUED

 

 INDEX

Card
No.

Potatoes (While, Fresh)——-continued
Creamed ........................................... 0—520)
Franconia .......................................... Q-46(2)
French Fried ........................................ 0-47
Hashed Browned .................................... O-46(4)
Hashed Browned .................................... O—46(5)
Home Fried ........................................ Q—46(3)
Lyonnaise ......................................... —
Mashed ........................................... 0—49
MIEtard Buttered .................................... Q

Parsley Buttered ..................................... O-43(1)
Patties, Grilled ..................................... 0—490)
Pul‘l(D uc hess) ....... . .............................. 0—50
Scallop ed ......................................... 0—51
Potatoes (Dehydrated, Diced)
and Onions, Scalloped ............................... 0-58
Creamed ........................................... Q— 53
Hashed Browned .................................... 0—56
Lyonnaise ......................................... 0—560)
O'Brien ........................................... 0—56(2)
Potatoes (Dehydrated, Granules)
Balls, Golden ....................................... 0—55
Duchess ........................................... Q-S7(1)
French Fried ........................................ O- -45
Mashed Q— 57
Roast .............................................. 0— —54(1)
Potatoes, Sweet
App,|es Scalloped ............................... 0-73
aChandied ........................................... O- 71
Mashed ........................................... Q- 72
Seuthern Style ...................................... 0-720)

 

Q. VEGETABLES No. 0(2)

Card
No.

Potatoes, Sweet—continued

i\X/ith Marshmallows .................................. 0—729)

cBaked Milanaise .................................... 0—59

Creole ............................................. 0—60

Croquettes .........................................

Curried ............................................ 0—612

Spanish ........................................... 0-63
Rutapbagas (Yellow Turnips)

Buttered O

Mashed ........................................... 0—640)

With Bacon ........................................ Q—é4(2)
Spinach

Buttered ........................................... Q—é

med ........................................... 0-65(2)

Withm Chopped Egg .................................. 0-65 (1 )
Succotash ............................................ 0—66
Squash

Acorn, Baked ...................................... 0—67

Hubbard, Baked .................................... 0—68

Summer, Buttered ................................... 0—69

Zucchini and Tomatoes ............................... Q- 70
Tomatoes

French Fried ........................................ Q—‘lo

Scalloped .......................................... 0—74

Stewed ............................................ 0—75
Turnips, White

and Bacon ......................................... 0-77

M h d
With Green Peas .................................... Q—77(1)
Vegetables, Mixed, Frozen, Buttered ..................... 0—78

 

 GUIDE FOR HEATING CANNED VEGETABLES Q—G. VEGETABLES No. 1

YIELD: Approximately 22 Pounds or 100 Portions EACH PORTION: 1 Heaping Sewing Spoon (Approximately 3V2 Ounces)

 

 

APPROX.AM'T
INGREDIENTS WEIGHTS MEASURES METHOD
PER CAN

 

Asparagus, spears or 36% lb ........ . 40—No. 300 can . Pour ol‘f hall the liquid,- save for use in making soups,
cut up sauces, and gravies.

Beans, green or wax. . . . . . 10 can. . . . Place vegetable and remaining liquid in steam-jacketed

Beets 26 . 10 can . . . 1 t kettle.

. . . . 10 can . . . . . . Bring to serving temperature, approximately 10 minutes;

Corn, whole grain. . . . . . . . 4—No. 10 can . . . q stir gently occasionally while heating. Do not allow to boil.
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