xt7sqv3c305w https://exploreuk.uky.edu/dips/xt7sqv3c305w/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, Meat, Fish, and Poultry, 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, Meat, Fish, and Poultry, 1986 1986 1986 2022 true xt7sqv3c305w section xt7sqv3c305w L. MEAT, FISH, AND POULTRY
L. MEAT, FISH, AND POULTRY No. 0(1)
No.
Oven Cooking in Plastic Bags or
Film, Guidelines for ........... L-G-4
MEAT
Bacon
Canadian
Grilled ..................... L—2—3
Oven Fried L-2-1
Grilled ....................... L-2-2
Oven Fried
Precooked
Grilled
Oven Fried
Beef, Braising Steak, Swiss
Chicken Fried
Pepper .......................
Oriental ....................
Smothered with Onions
CH—4
Card
No.
Beef, Braising Steak, Swiss-Continued
Smothered with Onions-Continued
Steak Strips ............... L-15-1
Steak Ranchero L-173
Stroganoff ................... L-53
with Soup, Condensed,
Cream of Mushroom ...... L—53—1
Swiss Steak with Brown
Gravy ..................... L—16-1
with Mushroom Gravy ...... L—16-4
with Tomato Sauce
with Sauce Mix, Tomato,
Basic .................... L-16-2
with Soup, Condensed,
Tomato .................. L-16-3
(OVER )
L. MEAT, FISH, AND POULTRY No. 0(1)
Beef, Chunks, Canned with
Natural Juices
Barbecued Beef Cubes L-18-1
Beef Pie with Biscuit Topping . . L-47
Beef and Tomato Gravy ........ L-48
Beef Stew
Roast Beef Hash
Beef, Corned
Corned Beef Hash
Frozen Corned Beef ..........
Hash, Corned Beef,
Canned
New England Boiled
Dinner
Simmered
with Apple Glaze ............
L-110
Beef, Diced (for Stewing)
Barbecued Beef Cubes
Beef Pot Pie
with Biscuit Topping .......
with Pie Crust Topping .....
Beef Stew
Braised Beef and Noodles
Braised Beef Cubes ...........
El Rancho Stew
Hungarian Goulash ..........
Syrian Beef Stew .............
Beef, Dried
Creamed Chipped ............
Beef, Liver
Braised with Onions .......... L-107
(CONTINUED)
L. MEAT, FISH, AND POULTRY No. 18(1)
BARBECUED BEEF CUBES
YIELD: 100 Portions (2 Pans) EACH PORTION: 3/4 Cup (7 Ounces)
PAN SIZE: 18 by 24—inch Roasting Pan TEMPERATURE: 350°E Oven
INGREDIENTS WEIGHTS MEASURES METHOD
Beef, diced, thawed 301b ..... . Dredge beef in mixture of flour,
Flour, Wheat, salt, and pepper; shake off
general purpose, excess.
sifted
Pepper, black ......
Shortening, melted . Brown beef in hot shortening or
or salad oil salad oil.
Onions, dry, . Add onions; continue to cook until
chopped onions are tender. Drain or skim
off excess fat.
INGREDIENTS
WEIGHTS
MEASURES
METHOD
Chili powder .......
Hot sauce ..........
Mustard flour ......
Sugar, brown ......
Tomato paste,
canned
Vinegar ...........
Worcestershire
sauce
1/2 cup . . .
thsp .
5 tbsp .
1 cup . . . .
13/4 qt
(Z—No. 21/2
cn)
11/2 cups .
1/4 cup . .
11/2 gal . ..
. Place an equal amount of beef—
onion mixture in each pan. Set
aside for use in Step 6.
. Combine chili powder, hot sauce,
mustard flour, brown sugar,
tomato paste, Vinegar, Worcester-
shire sauce and water; stir to mix
well. Bring to a boil; cook 5 min—
utes.
. Pour about 4 qt sauce over beef—
onion mixture in each pan. Cover
pans.
. Bake 2 hours or until meat is
tender
NOTE: 1. In Step 1, 30 lb beef, pot roast, diced in l to 11/2 inch pieces may be used. Trim beef to
remove excess fat and gristle.
2. In Step 3, 4 lb 7 oz dry onions AP. will yield 4 lb chopped onions.
(CONTINUED)
L. MEAT, FISH, AND POULTRY No. 18(2)
BARBECUED BEEF CUBES
. In Step 3, 8 oz (22/3 cups) dehydrated onions may be used. See Recipe No. A—l 1.
. In Step 5, 2—36 oz cn canned tomato juice concentrate may be used for tomato paste.
. In Step 5, Barbecue Sauce Mix may be used for all ingredients. Prepare 21/4 gal sauce
according to instructions on container.
. In Step 5, 21/4 gal prepared barbecue sauce may be used for all ingredients.
. Steps 1 through 8 may be prepared in steam-jacketed kettle or tilting fry pan.
. Other sizes and types of pans may be used. See Recipe No. A—ZS.
. Two—No. 10 scoops may be used. See Recipe No. A—4.
VARIATION
1. BARBECUED BEEF CUBES (CANNED BEEF CHUNKS): Omit Step 1. Use 29 lb (16—29 oz cn)
canned beef chunks with natural juices. Drain beet. Set aside for use in Step 5. Omit Step 2. In
Step 3, use 8 oz (1 cup) melted shortening or salad oil; sauté onions until tender in steam-
jacketed kettle or stock pot. Omit Step 4. In Step 5, combine ingredients with onions; reduce
water to 51/2 qt. Blend 6 oz (.11/2 cups) sifted general purpose flour and 2 cups water to make a
smooth paste. Stir slowly into onion mixture. Bring to a boil; cook 10 minutes or until thickened.
Add beef chunks. Stir to mix well. Cook until beef is heated thoroughly, about 15 minutes. Omit
Steps 6 and 7.
CH—l
STUFFED FLOUNDER CREOLE L. MEAT, FISH AND POULTRY No. 19(1)
L. MEAT, FISH AND POULTRY No. 19(2)
STUFFED FLOUNDER CREOLE
YIELD: 100 Portions (4 Pans)
EACH PORTION: 41/2 Ounces Fish with 1/4 Cup
Dressing and 1/4 Cup Sauce
PAN SIZE: 12 by 20 by 21/2-inch Steam Table Pan
TEMPERATURE: 375°E Oven
INGREDIENTS
WEIGHTS
MEASURES
METHOD
Creole Sauce ......
17 lb 12 oz
Zgal
. Prepare one recipe Creole Sauce
(Recipe No. 0-5). Set aside for use
in Step 8. Keep sauce hot.
Celery, fresh,
chopped
Onions, dry,
chopped
Butter or margarine,
melted
llb ......
llb802.
lZoz
3 cups ..
41/2 cups .
11/2 cups .
. Saute celery and onions in butter
or margarine until tender.
INGREDIENTS WEIGHTS MEASURES METHOD
Cracker crumbs . . . . 3 lb 8 oz . 53/4 qt . . . . . Combine cracker crumbs, pep-
Pepper, black ...... 21/2 tsp . . . per, and thyme; add to vegeta—
Thyme, ground ..... 2 tbsp bles. Add shrimp to vegetable-
Shrimp, peeled and 2 qt ...... crumb mixture.
deveined, cooked
and chopped
. Add water to vegetable-crumb—
shrimp mixture; toss mixture but
do not pack.
Flounder fillets, . Separate fillets (about 43/4 oz
thawed each). Place 1/4 cup (l-No. 16
Toothpicks ......... scoop) vegetable-crumb-shrimp
mixture on each fillet; roll fillets
using toothpicks to hold together.
. Place 25 rolled fillets in each
greased pan, in rows 3 by 8.
(CONTINUED)
L. MEAT, FISH AND POULTRY No. 19(3)
STUFFED FLOUNDER CREOLE
INGREDIENTS WEIGHTS MEASURES METHOD
. Bake 20 minutes. Remove from
oven.
. Cover fish in each pan with 4 1b
7 oz (2 qt) hot creole sauce.
. Bake 5 to 10 minutes or until thor-
oughly heated.
NOTE: I. In Step 2, 11b 6 oz fresh celery AP. Will yield 1 lb chopped celery, and 1 lb 11 oz dry onions
A.P. will yield 1 1b 8 oz chopped onions.
2. In Step 5, other fish fillets may be used.
L. MEAT, FISH, AND POULTRY No. 20
BEEF AND CORN PIE
YIELD: lOO Portions (3 Pans) EACH PORTION: 11/2 Cups
PAN SIZE: 18 by 24—inch Roasting Pan TEMPERATURE: 350°F. Oven
INGREDIENTS WEIGHTS MEASURES METHOD
Onions, dry, 3 lb ..... 2% qt . . . . Sauté onions and peppers in melted
chopped shortening or salad oil until tender.
Peppers, sweet, 2 lb ..... 11/2 qt . . . Set aside for use in Step 3.
fresh, chopped
Shortening, melted
or salad oil
Beet, ground, .. . . . Cook beef in its own fat until light
thawed brown, stirring to break meat in small
Salt .............. . . pieces. Drain or skim off excess fat.
Pepper, black ..... 2 tbsp . . . . Add sautéed onions and peppers,
Garlic, dehydrated 2% tbsp . salt, pepper, and garlic. Mix well.
. Place an equal quantity of beef
mixture in each pan.
(OVER)
INGREDIENTS WEIGHTS
MEASURES
METHOD
Corn, whole kernel, 12 lb 12
undrained
11/2 gal
(2—No.
lO cn)
. Spread 2 qt corn with liquid on top of
beef mixture in each pan.
Potatoes, mashed . .
161/2 qt ..
7.
8.
. Prepare 1 recipe for Mashed Potatoes
(Recipe No. Q—57). Spread 51/2 qt
mashed potatoes over beef mixture
and corn in each pan.
Bake 20 minutes or until potatoes are
evenly browned.
Cut 5 by 7.
NOTE: 1. In Step 1, 3 lb 5 oz dry onions A.P. will yield 3 lb dry chopped onions and 2 lb 12 oz
fresh sweet peppers A.P. will yield 2 lb chopped peppers.
2. In Step 1, 6 oz (2 cups) dehydrated onions and 5 oz (3% cups) dehydrated green
peppers (See Recipe Card A—l l) or 2 lb (11/2 qt) frozen diced green peppers may be
used.
3. Other sizes and types of pans may be used. See Recipe Card A—25.
INDEX
L. MEAT, FISH, AND POULTRY No. 0(2)
Card
No.
Beef, Liver-Continued
Breaded .....................
with Onion and Mushroom
Gravy ...................
Grilled ......................
Liver Fiesta
Beef, Oven, Roast
Beef, Brogul .................
Beef, Cordon Bleu ............
Roast
Precooked
Stuffed Beef Rolls
Sukiyaki ....................
Yakisoba (Beef and
Spaghetti )
L—108
L-108—1
L-107-1
L—45-1
L-55
Beef Pattie Mix, Bulk or Ground
Beef
Beef Balls Stroganoff .........
Beef and Corn Pie
Beef Porcupines ..............
Chili Con Carne ..............
with Sauce Mix, Tomato,
Basic ....................
Chili Conquistador ...........
Chili Macaroni ...............
with Sauce Mix, Tomato,
Basic ....................
Chuck Wagon Stew (Beans
with Beef) .................
Card
No.
L-27
L-20
L-29
L-28
L-28-1
L-42
L-28—2
L-28-3
L-171
L. MEAT, FISH, AND POULTRY No. 0(2)
Beef Pattie Mix, Bulk or Ground
Beef-Continued
Creamed Ground ............. L-30
Creole Macaroni L-64
Curried Meatballs ............ L-41-1
Enchiladas L—63
Frozen L-63-2
Fajitas ...................... L-43
Pita ....................... L-43—1
Grilled Hamburger Steak ..... L-17 8
Ground Beef Cordon Bleu L-182
Hamburger Stroganoff ........ L-53-2
Hamburger Yakisoba ......... L-62-1
Lasagna ..................... L-25
Frozen Lasagna ............ L—25-2
with Pizza Sauce, Canned . . . L—25-3
Card
No.
Beef Pattie Mix, Bulk or Ground
Beef—Continued
Lasagna—Continued
with Sauce Mix, Tomato,
Basic .................... L-25-1
Meat Loaf ................... L—35
Cajun ..................... L-35-4
with Soup, Condensed, -
Tomato............v ...... L-35-2
Minced ...................... L-36
Mock Fillet Steak L-178-1
Salisbury Steak .............. L-37
Grilled .................... L—37-1
Spaghetti Sauce .............. L-38
with Sauce Mix, Tomato,
Basic .................... L—38—1
(CONTINUED)
L. MEAT, FISH, AND POULTRY No. 0(3)
Beef Pattie Mix, Bulk or Ground
Beef—Continued
Spaghetti with Meatballs ..... L-39
with Sauce Mix, Tomato,
Basic .................... L-39-1
Stuffed Cabbage Rolls ........ L-24
with Soup, Condensed
Tomato .................. L-24-1
Stuffed Green Peppers ........ L-40
Stuffed Green Peppers,
Frozen
Swedish Meatballs ...........
Swedish Meatballs (Beef and
Veal) ...................... L-41-1
Tacos L-34
Tamale Pie
Tamale Pizza
Texas Hash ..................
Tostadas
CH-4
Card
No.
Beef Patties, Dehydrated
Baked Spanish Beef Patties . . . L-49-1
Beef Patties with Soy Protein or
Beef Patties, Frozen
Hamburger Parmesan ........ L—60
Beef, Pot Roast
Pot Roast .................... L-10
Ginger .................... L-10—1
Yankee
Roast Beef Hash
Breakfast Portion
Canned
Sauerbraten
Simmered
Beef, Rib, Bone-in Roast ........
Beef, Ribeye R011, Boneless
Roast
Beef, Round, Bone-in
Steamship ................... L-4-1
(OVER)
L. MEAT, FISH, AND POULTRY N0. 0(3)
Card
No.
Beef, Round, Boneless Chitterlings, Frozen
Steamship ................... Deep-Fat Fried ............... L-90-1
Beef, Steak Precooked
Grilled ...................... L—7 Simmered
Teriyaki ..................... L-8 Precooked
Beef, Steak, Dehydrated Frankfurters
Chicken Fried L-12-1 Baked with Sauerkraut ....... L-113
Beef Stew (Canned) L-22-1 Cheese and Bacon L-115
Beef Tenderloin with Barbecue Sauce L-115-1
Steak L-7-1 Grilled
Bratwurst
Grilled ...................... L-88-3 Ham, Canned
Burritos, frozen ................ L-34-1 Baked
Chili Con Carne, Canned Baked Ham Steak ............
Chili and Macaroni ........... L-58 Baked Ham, Macaroni, and
Chili Con Game with Beans . . . L—59 Tomatoes .................. L-72
Chili Con Carne with Beans Barbecued Ham Steak
Dehydrated .................. L-59-1 Grilled Ham Steak
Grilled Ham Slice
(CONTINUED)
L. MEAT, FISH, AND POULTRY No. 0(4)
Ham, Canned, Chunks
Baked Ham, Macaroni
and Tomatoes ..............
Scalloped Ham and Macaroni . .
Scalloped Ham and Noodles . . .
Scalloped Ham and
Potatoes ...................
Ham, Cooked, Boneless
Baked
Barbecued Ham Steak
Glazed Ham Loaf .............
Grilled Ham Steak
Hamburgers without Gravy,
Canned
Baked Spanish Beef Patties . . .
Hot Tamale Pie
Italian Sausage (Hot or Sweet)
CH-4
Knockwurst
Baked with Sauerkraut .......
Simmered
Lamb, Leg, Boneless
Savory Roast
Luncheon Meat, Canned
Baked Macaroni and
Tomatoes ..................
Grilled
Oven Cooked
Manicotti, Frozen, without Sauce
Beef (Cannelloni) ............
Cheese
Pig’s Feet
Simmered
Polish Sausage
Grilled
Card
No.
L-113-1
L-72-1
L-76
L. MEAT, FISH, AND POULTRY No. 0(4)
Pork and Beef Sausage, Cooked
(Breakfast)
Baked Links .................
Grilled Links
Pork Butt, Bone-In
Loaf
Pork Chops, Boneless
Baked Stuffed ................
Barbecued ...................
Braised
Breaded .....................
Creole
Grilled
Mexicana ....................
Sweet and Sour
with Apple Rings .............
with Mushroom Gravy ........
Pork Chops, Dehydrated
Breaded .....................
L-91-1
L-84
L-83-1
L-85
L-86
L-83
L-85-1
L-87
L-7 9
L-84-1
L-85-2
L-86-1
Card
No.
Pork, Diced
Adobo ....................... L-99
Chalupa .................... L-187
Chop Suey .................. L-80
Sweet and Sour Pork ......... L-82
Pork, Ham, Boneless, Fresh
Roast Fresh ................. L-96
Pork, Hocks (Ham Hocks)
Simmered ................... L—100
Pork, Loin, Boneless
Barbecued .................. L-81-2
Roast ...................... L-81
Pork Sausage
Baked Patties ............... L-89-1
Preformed ............... L-89—3
Grilled Patties .............. L—89
Preformed ............... L-89-2
(CONTINUED)
L. MEAT, FISH, AND POULTRY No. 0(5)
Pork Spareribs
Barbecued ...................
Prepared Barbecue Sauce . .
Braised
and Sauerkraut ............
Cantonese ...................
Sweet and Sour
Pork Steaks, Breaded ...........
Creole
Schnitzel
Pork Tenderloin
Roast
Rabbit, Ready-to-Cook
Fried
Marinated .................
Ravioli, Frozen without Sauce
Card
No.
L-92
L-92-1
L-93
L—93—1
L-95
L-94
L-86-2
Card
No.
Ravioli, Beef, Canned in
Tomato Sauce ................ L-185-2
Scrapple ....................... L-98
Tamales, Beef, Canned or
Frozen with Chili Gravy ......
Veal, Ground
Loaf
Tamale Pie
Veal, Roast, Boneless
Roast
with Herbs
Veal Cubes Parmesan
Veal, Steaks, Breaded
Steaks
Italian Style .................
J aegerschnitzel (Veal Steaks)
with Mushroom Sauce
Paprika .....................
L-57-1
L. MEAT, FISH, AND POULTRY No. 0(5)
Other
Pizza
Cheese (Prepared, frozen) . . .
Crust (Roll mix) ............
Fast Food ..................
French Bread
Frozen Crust (12 inch)
Hamburger ................
Mushroom .................
Green Pepper and Onion . .
Pepperoni .................
Green Pepper and
Mushroom .............
Pork or Italian Sausage .....
Green Pepper and Onion
Thick Crust ................
Spinach Lasagna .............
L—165
L-166-1
L-165-6
L-166-2
L-165—8
L-166
L-165-3
L—165-4
L-165-2
L-165-5
L-165-4
L-165-7
L-165-9
L-165-1
L-9
FISH
Oysters, Guidelines For Using . . .
Shellfish, Guidelines For
Steaming ....................
Shrimp, Guidelines For Using . . .
Catfish, Whole
Southern Fried ...............
Crab Meat
Crab Cakes ..................
Deviled
Crawfish (Lobster Tail)
Boiled .......................
Fish Fillets or Steaks
Baked .......................
Amandine .................
Cajun .....................
Herbed ....................
Card
No.
L-G- 1
L-G-5
L-G-2
L-176-1
L-141
L-127—1
L-119
L—119-6
L-119-7
L-119-4
(CONTINUED)
L. MEAT, FISH, AND POULTRY No. 0(6)
Fish Fillets or Steaks-Continued
Baked-Continued
Lemon
Mustard Dill ...............
Onion-Lemon
Parmesan
Spicy ......................
Trout
with Garlic Butter ..........
Baked Stuffed ................
Chipper Perch
Creole .......................
Deep Fat Fried ...............
Oven Fried
Pan Fried
Seafood Newberg .............
Southern Fried Catfish
Stuffed Flounder Creole .......
Tempura Fried ...............
CH-4
Card
No.
Fish Portions, Batter Dipped
Baked ....................... L-124-1
Creole ....................... L-135-1
Fish and Chips ............... L-167-3
French Fried ................. L-167-1
Fish Portions or Sticks, Breaded
Baked Portions
Baked Sticks .................
Creole .......................
French Fried Portions
French Fried Sticks
Fish Squares, Dehydrated
Oven Fried
King Crab Legs
Boiled .......................
Lobster, Fresh
Boiled ....................... L-127
Lobster, Frozen
Boiled ....................... L-127-2
(OVER)
L. MEAT, FISH, AND POULTRY No. 0(6)
Oysters
Fried
Breaded, Frozen ............
Salmon, Canned
Cakes ....................... L-128
Loaf L—129
Salad L—132-1
Scalloped and Peas ........... L-130
Scallops
Baked .......................
Creole .......................
Fried
Shrimp
Chop Suey ...................
Creole .......................
Curry .......................
French Fried .................
Breaded, frozen ............
L-180
L-135
L-80-1
L—136
L-138
L—137
L-137-
Card
No.
Shrimp--Continued
Jambalaya ....................
Salad
Scampi ......................
Tempura Fried ...............
Trout, Whole
Baked .......................
Tuna, Canned
Baked and Noodles ...........
with Soup, Condensed,
Cream of Mushroom ........
Chopstick
Salad
Macaroni ..................
Scalloped and Peas ...........
L-189
L—139
L—183
L—137-1
L-179
L-133
L—133-1
L-131
L-132
L-186
L-130-1
(CONTINUED)
L. MEAT, FISH, AND POULTRY No. 0(7)
POULTRY
Poultry, Guidelines for Using . . . .
Chicken
A la King ....................
with Soup, Condensed,
Cream of Chicken
Adobo .......................
Baked .......................
Herbed ....................
Mexican ...................
Baked and Gravy .............
with Mushroom Gravy ......
with Soup, Condensed,
Cream of Mushrooom
Baked and Rice
Baked Golden with Soup,
Condensed, Cream of
Chicken ...................
CH-4
L-G-3
L-147
L-143
L—143-2
L-143-1
L-149
L-149—1
Card
No.
Chicken—~Continued
Barbecued ................... L-146
Prepared Barbecue Sauce . . L-146-1
Cacciatore ................... L-148
with Sauce Mix, Tomato,
Basic ..................... L-148—1
Chinese Five Spice ............ L-190
Chow Mein ................... L-160
Country Style ................ L-153
Creole ....................... L-154
Fried ........................ L-155
Newport Fried ............... L-159
Oven Fried .................. L-156
Hot and Spicy ............ L-156-2
Pineapple ................... L-157
Salad ....................... L—151
Savory Baked ............... L-158
(OVER)
L. MEAT, FISH, AND POULTRY No. 0(7)
Chicken-—Continued
Sesame .....................
Southern Fried ..............
Sweet and Sour ..............
Szechwan ...................
Teriyaki ....................
Vega .......................
Chicken, Breaded, Precooked
for Deep Fat Fryer
Fried Chicken ...............
Chicken, Breaded, Precooked
for Oven
Fried Chicken ...............
Chicken, Canned, Boned
A la King ...................
Baked and Noodles ..........
Baked and Rice ..............
Chow Mein ..................
Enchiladas ..................
L-74
L—155-1
L—79-1
L—188
L—192
L-145
L-155-2
L-156—1
L-147-1
L—144-1
L-175-1
L-160-1
L-3
Card
No.
Chicken, Canned, Boned-Continued
Pot Pie ..................... L-150-1
Salad ...................... L-151-1
Tetrazzini .................. L-152
with Soup, Condensed
Cream of Chicken ........
Chicken, Dehydrated, Diced
Baked and Noodles ..........
Baked and Rice .............
Pot Pie .....................
Tetrazzini ..................
Chicken, Fillet, Breaded (3 oz)
Deep Fat Fried .............
Oven Fried .................
Chicken, Fillet, Breaded (5 oz)
Deep Fat Fried ............. L—193-3
Oven Fried ................. L-193-2
(CONTINUED)
L—152-2
L-144-2
L-175-2
L—150-2
L-152-1
L—193-1
L-193
L. MEAT, FISH, AND POULTRY No. 0(8)
Card
No.
Chicken, Fillet, Nuggets
Deep Fat Fried ................ L—193-5
Oven Fried .................... L—193-4
Duck, Ready-to—Cook
Hawaiian Baked ............... L-164-1
Honey Glazed ..... _ ............. L—164-3
Roast ......................... L-164
with Apple Jelly Glaze ....... L—164—2
Rock Cornish Hen
Herbed .......................
Honey Glazed .................
with Syrup Glaze ..............
Turkey, Boneless, Frozen, Raw
A la King .....................
Baked and Noodles ............
Chow Mein ..................
Curry ........................
L-142-2
L—142
L—142-1
L-147-3
L-144-4
L-160-3
L-4411
CH—4
Card
No.
Turkey, Boneless, Frozen, Raw—-Continued
Cutlet ......................... L-177-1
Nuggets ....................... L-163
with Barbecue Sauce ......... L-162-1
Pot Pie ....................... L—150-4
Roast ........................ L-162
Salad. . .' ..................... L-151-2
Turkey, Canned, Boned
Baked and Noodles ...........
Turkey, Ready-to-Cook
A la King ...................
Baked and Noodles ...........
Chow Mein ..................
Pot Pie ......................
Roast .......................
L-144-3
L-147-4
L-144
L-160—2
L-150
L-161
L. MEAT, FISH AND POULTRY No.
OVEN FRIED BACON SLICES
(Precooked Bacon)
YIELD: 100 Portions (4 Pans) EACH PORTION: 3 Slices
PAN SIZE: 18 by 26—inch Sheet Pan TEMPERATURE: 375°E Oven
INGREDIENTS WEIGHTS MEASURES METHOD
Bacon, precooked, 4 lb 8 oz . l—No. 10 . Open cans at both ends; push out
canned cn bacon.
. Remove parchment paper; sepa-
rate slices.
. Arrange slices in 3 rows across
pan with fat edges slightly over-
lapping lean edges.
. Bake 6 to 8 minutes until bacon is
crisp. DO NOT TURN; DO NOT
OVERCOOK AS BACON IS FULLY
COOKED.
. Drain on absorbent paper.
(OVER)
NOTE: In Step 1, bacon will be easier to remove it unopened cans are placed in hot water for a few
minutes.
VARIATION
l. GRILLED BACON (PRECOOKED): Follow Steps 1 and 2. Omit Step 3. In Step 4, place bacon on a
350°E griddle. Cook 5 minutes, turning once after 3 minutes until crisp but not brittle. Follow
Step 5.
L. MEAT, FISH, AND POULTRY No. 2
OVEN FRIED BACON
YIELD: 100 Portions (5 Pans) EACH PORTION: 2 Slices
PAN SIZE: 18 by 26-inch Sheet Pan TEMPERATURE: 375°E Oven
INGREDIENTS WEIGHTS MEASURES METHOD
Bacon, sliced, raw, 121b ..... . Arrange slices in rows (approx-
thawed imately 2 1b 8 oz per pan) across
pan with fat edges slightly over—
lapping lean edges.
. Bake, Without turning, 20 to 25
minutes until bacon is crisp. DO
NOT OVERCOOK. Drain or skim
off excess fat as needed.
. Drain thoroughly on absorbent
papen
NOTE: 1. In Step 1, 12 lb slab bacon may be used. Slice bacon 18 to 20 slices per pound.
2. In Step 1, 18 1b bacon, sliced, may be used. EACH PORTION: 3 slices.
CH-l (OVER)
VARIATIONS
l. OVEN FRIED CANADIAN BACON: In Step I, use 12 lb 8 oz Canadian style bacon. Slice into 1 02
slices (200 slices). Place slices in a single layer on sheet pans. In Step 2, bake 8 to 10 minutes or
until bacon sizzles. Follow Step 3.
. GRILLED BACON: In Step 1, place slices on 350017 griddle; grill approximately 5 minutes,
turning once after 3 minutes, until crisp but not brittle. Remove excess fat as it accumulates on
griddle. Omit Step 2. Follow Step 3.
. GRILLED CANADIAN BACON: In Step 1, use 12 1b 8 02 Canadian bacon. Slice into 1 oz slices
(200 slices). Grill on lightly greased 35001:: griddle about 1 minute on each side. Omit Step 2.
Follow Step 3.
ORIENTAL SPARERIBS
L. MEAT, FISH AND POULTRY No. 3
YIELD: 100 Portions
EACH PORTION: 2-4 Ribs (8 Ounces) plus
% Cup (51/2 Ounces) Sauce
INGREDIENTS
WEIGHTS
MEASURES
METHOD
Pork, spareribs,
thawed
Water, cold ........
to cover
(about 6
gal)
. Cut ribs into serving size por-
. Cover with water; bring to boil;
tions, 10 to 12 ounces. Place in
steam-jacketed kettle or stock
pot.
reduce heat; simmer 45 minutes.
Drain.
Soy sauce ..........
Vinegar ...........
Pepper, black ......
Garlic, dehydrated .
Ginger, ground . . . .
41/2qt
3qt ......
11/2qt
.5tbsp
51/3 tbsp . .
3 tbsp . . .
. Combine water, soy sauce, vin-
egar, pepper, garlic and ginger.
. Pour over ribs. Simmer 10 to 15
minutes. Stir frequently to ensure
ribs are covered with sauce.
CH-l
(OVER)
INGREDIENTS
WEIGHTS
l
MEASURES
METHOD
. Remove ribs; keep warm. Set
aside for use in Step 8.
Starch, corn ........
Sugar granulated .
31/4 cups .
1/2 cup . . .
2 cups . .
. Combine cornstarch and sugar.
Mix thoroughly. Stir in water.
. Stir slowly into soy sauce—vinegar
mixture. Cook at low heat 5 to 10
minutes or until thickened.
Onions, dry, sliced .
Peppers, sweet,
fresh, sliced
3gal
41/8gal..
th ......
. Add peppers and onions to thick-
ened sauce. Bring to a boil; cook
about 5 minutes, stirring con-
stantly. Add water. Mix thor—
oughly. Add cooked ribs; Cook 15
minutes at medium heat or until
onions are transparent.
NOTE: 1. In Step 8, 13 lb 5 oz dry onions A.P. will yield 12 lb sliced onions.
2. In Step 8, 14 1b 10 oz fresh sweet peppers A.P. will yield 12 lb sliced peppers.
L. MEAT, FISH, AND POULTRY No. 4
ROAST RIB OF BEEF
YIELD: 100 Portions (2 to 3 Pans) EACH PORTION: 8 Ounces
PAN SIZE: 18 by 24—inch Roasting Pan TEMPERATURE: BOO‘E Oven
INGREDIENTS WEIGHTS MEASURES METHOD
Beef, rib, thawed 75 lb ..... . Rub each roast With mixture of
Salt . . . salt and pepper.
Pepper, black ...... . . . . Place roasts in roasting pan. DO
NOT ADD WATER. DO NOT
COVER. Insert meat thermometer
in center of roasts; do not touch
bone.
. Roast 3 to 4 hours or until roast
reaches desired degree of done—
ness.
. Let roast stand about 20 minutes
before slicing.
(OV E ET. ‘1
.In Step 1,1“ocks may be used
. Remove roost s Irr. n1 0 7en when rneot “oer rnoW eter 1eg‘1
medium; and 170"?” we], I.done
" . Internal temperature WiII rise about 10E after standing 20 minutes, before sI1€1ngp
~ no 1
W I“(D';' 7: I 11' 1 T— W 1” ' 1 1‘
l : ", . I , v P I
VARIATIONS
. STEAMSI—IIP ROUND OE BEEF (BEEF, ROUND, BQNE— IN“: In Step I, use 75 Ib bone in rounds.
Follow Step 2. In Step 3, most about 8 hours. E0] .0w Step EACH "‘)1111CN E 01111171.: ~3. (1 "GTE;
50 lb bone in rounds may be used. EACH PORTION: 4 ounces)
, STEAMSHIP ROUND OE BEEF IEEEE ROUND, BI, NELESSI: In Step I, use 85 IE IrmneIess mun Is.
Follow Step 2. In Step 3, roost about 8 hours. FoIIow Step 4. EACH PORTION: 6 ounces. (NOTE:
40 lb boneless rounds may be used. EACH PORTION: 4 ounces)
.. ROAST RIB OE BEEEIBE.1E B ‘NELESS, EIBE EYE {OLI ): In Siep I, use B5I abonei- s riboye
ro I.Is Follow Step2 InSt e113, 1oostdbout to Ibrmrs EoI I1'ivEtCW-I E’IC ’7 TIC IN: E 0111.1ces.
(NOTE: 40 1b boneless ribeye roII may be used. EACH. PORTION: 4 ounces.)
ROAST BEEF L. MEAT, FISH, AND POULTRY No. 5
YIELD: 100 Portions (3 to 4 Pans) EACH PORTION: 2 Slices (41/2 Ounces)
PAN SIZE: 18 by 24—inch Roasting Pan TEMPERATURE: 325°Fl Oven
INGREDIENTS WEIGHTS MEASURES METHOD
Beef, oven roast, 40 lb . Rub roasts with mixture of salt and
thawed pepper.
Salt .............. . Place tat side up in pans, without
Pepper, black ..... . . . crowding.
. Insert meat thermometer into center
of thickest part of main muscle. DO
NOT ADD WATER. DO NOT
COVER.
. Roast 2 to 3 hours, depending on size
of roasts (see Note 3), to desired
degree of doneness.
. Let stand 20 minutes before slicing.
(OVER)
NOTE: 1. Arrange roasts in pans by size. Select one roast in each pan to estimate cooking time.
In Step 4, allow about 20 minutes per pound for medium and about 18 minutes per
pound tor rare.
. If roasts are frozen, cooking time will be increased by 1 hour or more.
. Remove roasts from oven when meat thermometer registers 140°F. — rare; 160°F. —
medium; and 170°F. —— well done. Internal temperature will rise about 10°F. during 20
minute standing period.
VARIATION
l. ROAST BEEF (OVEN—COOKED): Omit all ingredients. Use 28 lb 4 ounce oven—cooked roast
beef. EACH PORTION: 41/2 Ounces.
SUKIYAKI L. MEAT, FISH, AND POULTRY No. 6(1)
L. MEAT, FISH, AND POULTRY No. 6(2)
SUKIYAKI
YIELD: lOO Portions (4 Pans) EACH PORTION: 1 Cup
PAN SIZE: 18 by 24—inch Roasting Pan
INGREDIENTS WEIGHTS MEASURES METHOD
Beef, oven roast, 25 lb . . . . . Slice beef into 1/3—inch thick slices.
partially thawed Cut slices into strips 2 inches long
and 1/2—inch wide.
Salad oil or . Place meat strips in roasting pan;
shortening, cook at medium heat, in hot salad oil
melted or shortening until pink color is
gone. Push meat to one side.
Onions, dry, . Add onions and celery. Cook 3
sliced thinly, minutes, turning constantly. Push to
lengthwise one side with the meat.
Celery, fresh, cut
diagonally 1/8
inch thick
(OVER)
INGREDIENTS WEIGHTS MEASURES METHOD
Peppers, sweet, 3 lb ..... 3 qt ..... 4. Add peppers and green onions. Cook
fresh, julienne 1 minute, turning constantly.
Onions, green, with 21/2 gal . .
tops, cut in 11/2
inch lengths
Soy sauce ........ 1 qt ..... . Combine soy sauce, salt, sugar,
Salt .............. 3 tbsp . . . pepper, bean sprouts, and mush-
Sugar, granulated . 1 cup . . . . rooms. Add to meat and vegetables;
Pepper, black ..... 1 tbsp . . . combine well. Heat to a simmer.
Bean sprouts, 41/2 qt 6. Serve immediately.
canned, drained (11/3—No.
10 cn)
Mushrooms, 2 cups
canned, sliced, (1—
drained jumbo
cn)
(CONTINUED)
L. MEAT, FISH, AND POULTRY No. 6(3)
SUKIYAKI
Prepare recipe in 4 batches: 25 portions each.
. In Step 3, 5 1b 8 oz dry onions AP. will yield 5 lb thinly sliced onions and 10 lb 15 oz fresh
celery A.P. will yield 8 lb celery cut 1/8—inch thick.
. In Step 3, 10 oz (31/3 cups) dehydrated onions may be used. See Recipe Card A—l l.
. In Step 4, 3 lb 11 oz fresh sweet peppers A.P. will yield 3 lb peppers julienne and 6 lb
fresh green onions A.P. will yield 5 lb green onions with tops.
. In Step 4, 8 oz (11/2 qt) dehydrated green peppers (See Recipe Card A—l l) or 3 lb frozen
diced green peppers may be used.
. In Step 5, 9—No. 303 on canned bean sprouts may be used.
. In Step 5, 2—82 on canned mushrooms may be used.
. When preparing for more than 100 portions: Place salad oil in steam—jacketed kettle;
add beef and brown well. Add 2 qt chicken or beef stock, and required amounts of
onions and celery. Mix together well; cook 4 minutes. Add peppers, green onions, salt,
pepper, sugar, bean sprouts, soy sauce, and mushrooms. Mix together thoroughly;
simmer 3 minutes.
L. MEAT, FISH, AND POULTRY No. 7(1)
GRILLED STEAK
YIELD: 100 Portions EACH PORTION: 1 Steak
STEAK TYPE WEIGHT MEASURE GRILL TEMPERATURE TIME FOR EACH SIDE
Beef, top sirloin 47 lb ...... 100 steaks 375°E ............. Rare ......... 8 min.
butt, boneless, Medium ..... 71/2 min.
tempered Well done . . . . 91/2 min.
Beet, ribeye roll, 100 steaks Rare ......... 31/2 min.
boneless, Medium ..... 4 min.
tempered Well done . . . . 5 min.
Beef, strip loin, 100 steaks Rare ......... 5 min.
boneless, Medium 6 min.
tempered Well done . . . . 7 min.
Method: Preheat grill; lightly grease With shortening. Grill steaks to desired degree of doneness
(see above).
See Recipe No. A—Z for tempering guidelines.
. When grilling tempered steaks, use only half of grill space to permit heat recovery.
., A broiler may be used instead of a grill. Follow manufacturers’ directions for cooking.
. Do not hold steaks in ovens, warming cabinets, or on grills after cooking. This will
cause steaks to dry out and be tough.
. Only approximate times are given. Slight variations in thickness and grill. temperature
variations affect timing.
VARIATIONS
l. GRILLED STEAK (OVEN METHOD): Use 1 lb (2 cups) salad oil or melted shortening. Brush both
sides of tempered steaks with oil. Arrange in rows 3 by 5 on rack (191/4 by 131/4 by 13/8 inche