xt7cnp1whg7c https://exploreuk.uky.edu/dips/xt7cnp1whg7c/data/mets.xml United States. Department of the Army United States United States. Department of the Army 1986 recipes D 101.11:10-412/985 English For sale by the Supt. of Docs., U.S. G.P.O  This digital resource may be freely searched and displayed in accordance with U. S. copyright laws U.S. Military Recipe Collection Cooking for military personnel Armed Forces Recipe Service, Appetizers, 1986 text image 1 v. (various pagings), col. ill, 13 x 21 cm. Call Number: D 101.11:10-412/985 Armed Forces Recipe Service, Appetizers, 1986 1986 1986 2022 true xt7cnp1whg7c section xt7cnp1whg7c B. APPETIZERS

 

 B. APPETIZERS No. 0

 

Iuice Cocktail
Cranberry and Apple .......
Cranberry and Orange ......
Lemon Fruit Shrub ..........
Orange Fruit Shrub .........
Tomato .....................
Spicy .....................
Vegetable ..................
Nachos .......................
Pizza Treats

 

 

 B. APPETIZERS No. 1

CRANBERRY AND ORANGE IUICE COCKTAIL

 

YIELD: 100 Portions (31/8 Gallons)

EACH PORTION: 4 Ounces

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Cranberry juice
cocktail, canned

Iuice, orange,
frozen,
concentrated (3
plus 1)

Water, cold ........

 

 

 

62/3 qt (5-
No. 3 cyl
cn)

12/3 qt
(12/3-32

oz cn)

43/4 qt. . . . .

 

 

1. Combine juices and water; stir
until blended. Cover and refrig-

erate.

 

 

NOTE: In Step 1, 5—No. 3 cyl cn canned orange juice may be used for frozen orange juice.
Omit water.

VARIATION

l. CRANBERRY AND APPLE IUICE COCKTAIL: In Step 1, omit frozen orange juice. Use 12/3 qt
(12/3-32 oz cn) frozen apple juice concentrate (3 plus 1). NOTE: 5-No. 3 cyl cn canned apple

juice may be used for frozen apple juice. Omit water.

CH—Z

 

 B. APPETIZERS No. 3
TOMATO JUICE COCKTAIL

 

YIELD: 100 Portions (31/4 Gallons) EACH PORTION: 1/2 Cup (4 Ounces)

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Iuice, tomato, 31/4 gal 1. Combine tomato juice and

canned (9—No. 3 lemon juice; cover; refrigerate
cyl cn) for several hours or overnight.
2. Stir well before serving.

Iuice, lemon ....... 3/4 cup . . .

 

 

 

 

 

 

 

NOTE: I. In Step 1, 1 lb 2 oz lemons A.P. (4—5 lemons) will yield 3/4 cup juice.
2. In Step 1, 3—36 oz cn canned tomato juice concentrate and 21/4 gal water may be used.

VARIATIONS

I. VEGETABLE IUICE COCKTAIL: In Step 1, use 31/4 gal (9-No. 3 cyl cn) canned vegetable juice
for tomato juice. Follow Step 2.
2. SPICY TOMATO JUICE COCKTAIL: In Step 1, add 3/4 cup hot sauce. Follow Step 2.

 

 SHRIMP COCKTAIL B. APPETIZERS No. 4(1)

 

 B. APPETIZEBS No. 4(2)
SHRIMP COCKTAIL

 

YIELD: 100 Portions EACH PORTION: 4 Shrimp plus 2 Tbsp Sauce (ll/3 Ounces)

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Shrimp, raw, peeled, . Place shrimp in salted water;
deveined cover, return to a boil; reduce

Water, boiling ...... heat; simmer 5 minutes.

4% tbsp .. . Drain. Place in refrigerator to

chill for use in Step 5.

 

Seafood Cocktail 8 1b 2 oz . 31/3 qt . . . . . Prepare one recipe Seafood Cock-

Sauce tail Sauce. (Recipe No. 0-11.)
Cover; place in refrigerator to
chill for use in Step 6.

 

 

 

 

 

 

 

 

  

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Lettuce, fresh,
shredded

 

 

41b ......

 

lgal

 

 

. Line individual serving dishes

with lettuce.

. Arrange shrimp on lettuce in

each dish.

. Place sauce in a souffle cup.

Serve With each serving of
shrimp.

 

NOTE: 1. For other types of shrimp, see GUIDELINES FOR USING SHRIMP, Recipe No. L-G~2.

2. In Step 4, 4 lb 5 oz lettuce AP. will yield 4 lb fresh lettuce, shredded.
3. One—No. 30 scoop may be used for sauce. See Recipe No. A—4.

 

 

 NACHOS

B. APPETIZERS No. 5

 

YIELD: 100 Portions

EACH PORTION: Sauce: 2 Tbsp (1 Ounce) and
Chips: 10 Chips (3/4 Ounce)

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Water ..............
Liquid, drained from
jalapeno peppers

3 cups .
3 cups .

. Combine water and jalapeno

liquid in steam-jacketed kettle

or stock pot. Bring to a simmer
(170°F. to 180°F.). DO NOT BOIL.

 

Cheese, American,
processed,
shredded

11/4 gal ..

. Add cheese to hot mixture; stir

. Remove from heat; keep hot.

constantly until melted, about 3
to 4 minutes. or until smooth and

creamy. DO NOT BOIL.

 

 

Tortilla chips ......

 

41b802.

 

41/2-1 1b
bg

 

. Ladle 1 oz (2 tbsp) sauce over

 

3/4 oz (10 chips) tortilla chips.

 

 

 

 B. APPETIZERS No. 5
In Step 1, 4 1b 6 oz (2/3-No. 10 on) jalapeno peppers will yield 3 cups jalapeno liquid.
. In Step 1, for spicy hot product, 8 lb 5 oz (1 1/3—No. 10 cn) jalapeno peppers will yield
11/2 qt jalapeno liquid. Omit water.
. Reserve drained peppers for use on salad bars.
. In Step 2. DO NOT use Cheddar cheese. It will not produce a smooth, viscous product.
. In Step 3, sauce may be held in a steam table pan (12 by 20 by 4—inches).
. In Step 4, l—AA ladle may be used. See Recipe No. A—4.

 

 B. APPETIZERS No. 6
PIZZA TREATS

 

YIELD: 100 Portions (4 Pans) EACH PORTION: 1 Slice (13/4 ounces)

 

PAN SIZE: 18 by 26—inch Sheet Pan TEMPERATURE: 400°F. Oven

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Cheese, pizza blend 4 lb ..... 3 qt 1. Combine cheese, tomato paste,
(l—No. salad oil, olives, onions and

10 on) peppers. Blend well.
Tomato paste, 15 oz . . . 13/4 cups

canned (1/2—No.

21/2 cn)

Salad oil ........... 4 oz . . . . 1/2 cup . . .

Olives, ripe, pitted, 141/2 oz . 11/2 cups
sliced, drained (l-No.

‘ 300 on)

Onions, fresh, green 8 oz .. .. 22/3 cups
with tops. finely
chopped

 

 

 

 

 

 

 

cH—a (OVER)

 

 B. APPETIZERS No. 6

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Peppers, sweet, 12 oz . . . 21/4 cups
fresh, chopped

 

Bread, French, 61b 100 slices . Spread about 3 tbsp (l-No. 30
sliced, 1/2 inch scoop) mixture on each slice of
thick bread.

. Place on ungreased pans. Bake
10 minutes or until cheese is
melted.

 

 

 

 

 

 

 

In Step 1, pizza blend cheese may be firmly packed; break apart before use.

. In Step I, 4 1b cheese, Mozzarella, shredded may be used.

. In Step 1, 1/2-36 oz cn canned tomato juice concentrate may be used.

. In Step 1, 10 oz fresh green onions with tops A.P. will yield 8 oz chopped green onions.

. In Step 1, 8 oz (11/2 cups) dry onions, chopped (9 oz A.P.) may be used for chopped green
onlons.

. In Step 1, 15 oz fresh sweet peppers A.P. will yield 12 oz chopped, sweet peppers.

. In Step 2, 50 sandwich or frankfurter buns or English muffins, cut in half, may be used
for French bread.

. In Step 3, if convection oven is used, bake at 350°F. 5 minutes on low fan, open vent.

 

 B. APPETIZERS No. 0

 

Card
No.

Egg Rolls
Chinese ....................... B-2
Fried ........................ B-2-1
Philippine Style ............... B-2-2
Fried ........................ B-2-3
Juice Cocktail
Cranberry and Apple ........ B-1-1

Cranberry and Orange ....... B-1
Tomato ..................... B-3
Spicy ..................... B-3-2
Vegetable .................. B-3-1
Nachos ........................ B-5
Pizza Treats ................... B-6
Shrimp Cocktail ............... B-4

 

 

 B. APPETIZERS No.2
CHINESE EGG ROLLS

YIELD: 100 Portions (2 pans) EACH PORTION: 1 Egg Roll (3 Ounces)

PAN SIZE: 18 by 26-inch Sheet Pan TEMPERATURE: 400°F. Oven
INGREDIENTS WEIGHTS MEASURES METHOD

 

 

 

 

Egg rolls, Chinese, 18 lb 12 oz 100 egg rolls 1. Place 50 egg rolls on each pan.
frozen 2. Bake 25 to 30 minutes or until
browned.

 

 

 

 

 

 

 

NOTE: 1. In Step 2, if convection oven is used, bake at 350°F., 20 to 25 minutes, on high fan,

closed vent.
2. Chinese and Philippine style egg rolls may be served with Sweet Sour Sauce
(Recipe No. 0-8) and Chinese Mustard Sauce (Recipe No. 0-22).
3. Other sizes and types of pans may be used. See Recipe N o. A-25.
VARIATIONS
. FRIED CHINESE EGG ROLLS: Omit Steps 1 and 2. Fry frozen Chinese egg rolls in 350°F.
deep fat 7 minutes or until golden brown and heated through. DO NOT OVERCOOK. (Note:
egg rolls will rise to the surface when cooked.) Drain well in basket or on absorbent paper.

CH-4 (OVER)

 

 B. APPETIZERS No. 2

2. PHILIPPINE STYLE EGG ROLLS: In Step 1, use 12 lb 8 oz (100) frozen Philippine style egg
rolls. In Step 2, bake 20 to 25 minutes or until golden brown and heated through or in convec-
tion oven at 350°F. 10 to 15 minutes on high fan, closed vent. EACH PORTION: 1 Egg Roll
(2 Ounces).

. FRIED PHILIPPINE STYLE EGG ROLLS: Omit Steps 1 and 2. Fry 12 1b 8 oz (100) frozen
Philippine egg rolls in 350°F. deep fat 4 to 5 minutes or until golden brown and heated
through. DO NOT OVERCOOK. EACH PORTION: 1 Egg Roll (2 Ounces).