xt7wdb7vqv4c https://exploreuk.uky.edu/dips/xt7wdb7vqv4c/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 24/975 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, Sandwiches, 1962 text image 14 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, Sandwiches, 1962 1962 1962 2022 true xt7wdb7vqv4c section xt7wdb7vqv4c ....
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 INDEX

N. SANDWICHES No. 0

 

Card
No.

Bacon and Cheddar Cheese ............................. N—3(1)
Bacon and Cottage Cheese .............................. N—3(2)
Bacon and Egg French Toasted ........................... N—4
Bacon and Lettuce ..................................... N—3(3)
Bacon and Peanut Butter ................................ N-3(4)
Bacon Lettuce and Tomato .............................. —3
Butter or Mayonnaise Spread lor Sandwiches ............... N—1
Cheese and Mustard ................................... N—5(2)
Cheese and Peanut Butter ............................... N—5(3)
Cheese, Grilled ....................................... N—5(1)
eese, Pimiento ...................................... —5
Egg and Dried Beef .................................... N—1 0(1)
Egg, Deviled and Olive .............................. N—10
Egg, Eastern ........................................ N-6(1)
Egg Salad ............................... , ........... N—10(2)
Egg Salad and Tomato ................................ N—10(3)
Egg, Western ....................................... N—é
Ham and Bacon, French Toasted ......................... N—7
Ham Salad N—1 1
Ham Salad, Hot ....................................... N—11(1)
Meat Sandwich Break Out Data ......................... N— 2
Salmon Cabbage Salad ................................. N— 12
Sardine .............................................. N— 8
Tuna Cabbage ........................................ N-19(1)
Tuna Egg ............................................. N-9(2)
Tuna Salad ........................................... N-9

 

 

 BUTTER OR MAYONNAISE SPREAD FOR SANDWICHES N. SANDWICHES No. 1

Soften butter for easy spreading. Place butter in a covered container and let stand at room temperature until soft. 2 lb of soft butter creamed with 1 cup of
evaporated milk is sufficient for spreading both slices of bread for 100 sandwiches (200 slices). Spread the softened butter to the edge of the slices of
bread}; Sandwich spreads (softened butter, creamed cheese, or peanut butter) will form a protective coating and will prevent a moist filling from soaking
into t e bread.

Do not melt the butter! Melted butter will soak into the bread and make a soggy sandwich. Jelly, mayonnaise, or salad dressing if spread directly onto
the bread will have a similar effect. Use these only after the bread is spread with softened butter.

SEASONINGS FOR BUTTER OR MAYONNAISE SPREAD

To 1 lb of butter or Mayonnaise, add any of the following:

Celery, minced ............................. V2 cup Olives, chopped ............................ 4 tablespoons
Horseradish. . . . . . . . . . . tablespoon nions, grated .............................. 1 ‘/2 tablespoons
Juice, lemon ........... . . . . tablespoons Parsley, chopped ............................ '/2 cup
Mustard, prepared ........................... 1 V2 tablespoons Peppers, green, minced ..... . . ‘/2 cup
Pimiento, chopped .......................... Vs cup

 

 MEAT SANDWICH BREAK OUT DATA N. SANDWICHES No. 2

YIELD: 100 Portions EACH PORTION: 1 Sandwich

 

 

EACH
INGREDIENTS WEIGHTS SANDWICH PORTIONS METHOD

1. Bologna, E.P... . . . . . . 12% lb ........ 1. Allow 2 thin slices of meat per sandwich rather than 1 thick
. Beef, corned ........ 22 lb slice.
; Beef roast, cooked. . . 2. See Recipe Card N—1 Ior appropriate bread spread.
Chicken, E.P
am, canned or
smoked
. Liverwurst ...........
(Braunswiger)
Luncheon Meat ......
. Meat Loaf, E.P ......
. Salami, hard, E.P ......
. Thuringer E.P ........
. Turkey, EI ..........

 

WK.)

aoomy o 9}

HM) ..........
12%|b ........

_\—l

 

 

 

 

 

 

 

 

 BACON LETTUCE AND TOMATO SANDWICHES N. SANDWICHES No. 3

YIELD: 100 Portions EACH PORTION: 1 Sandwich

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

 

Mayonnaise ............ 2q 1. Spread Mayonnaise on buttered bread.
Bacon, E. P., crisp ........ 200 slices ....... 2. Each sandwich: lettuce; 2 slices crisp bacon; 2 to 3 slices
Tomatoes, E. P, sliced. 48 (approxi- of tomato; 2 slices of brea .

Lettuce ................
Bread .................. 200 slices .......

 

 

 

 

 

 

 

NOTE: See Recipe Card N—1 for appropriate bread spread.

VARIATIONS

. BACON AND CHEDDAR CHEESE: Omit Mayonnaise and tomatoes Use 8V2 lb (900 slices) cheddar cheese. See Recipe Card N~1 For appro-
priate bread spread Each sandwich: 2 slices cheese, 2 slices crisp bacon, ettuce.

. BACON AND COTTAGE CH ESE: Omit tomatoes and Mayonnaise. Blend 10 lb (5 qt) cottage cheese with 2 lb (1 qt) Salad Dressing, 1 lb
(2 cups) minced onion and 1% oz (3 tbsp) salt. Each sandwich: 2V2 tbsp cottage cheese mixture and 2 slices crisp bacon.

. BACON AND LETTUCE: Use 15 lb (300 slices) bacon, E. P. Omit tomatoes. Each sandwich: lettuce, 3 slices crisp bacon.

. BACON AND PEANUT BUTTER: Blend 2 lb (9% cups) chopped crisp bacon with 8 lb (4 qt) peanut butter. Each sandwich: 2V2 tbsp bacon

peanut butter mixture.

 

 BACON AND EGG FRENCH TOASTED SANDWICHES N. SANDWICHES No. 4

(using canned bacon)

 

YIELD: 100 Sandwiches or 100 Portions EACH PORTION: 1 Sandwich

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

 

Bacon, canned ...... . . . . 12 lb .......... 8—24 oz can ..... . Remove bacon from can and discard parchment.

. Place bacon in fryer baskets and immerse in boiling water in
steam-jacketed kettle 2 minutes. Drain thoroughly; Iry until
browned and semi-crisp. Drain and chop coarsely.

 

Eggs, hard cooked, 4'/2 qt .......... . Blend bacon with eggs, celery, pepper, and Salad Dressing.

c oppe
Celery, finely chopped.. 2V2 cups ........
Pepper ................. 2
Salad dressing. . .........

 

Bread, sliced. . . ......... ' . Spread 2 ounces ('A cup) of mixture on each slice of bread
(100 slices); top each with remaining slices of bread.

 

Milk, liquid, whole ...... 3q . Dip sandwiches into egg and milk mixture, then into

Eggs, whole, beaten ...... bread crumbs.

Bread crumbs, dry ........ b Qq 6. Fry in deep iat (375° F) approximately 1 minute or until
olden rown.

7. erve immediately.

 

 

 

 

 

 

 

 

 PIMIENTO CHEESE SANDWICHES N. SANDWICHES No.5

YIELD: 100 Portions EACH PORTION: 1 Sandwich

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

 

Cheese, cheddar, ground. . 1. Combine all ingredients; mix to a smooth paste.
Evililk, evaporated ........ q 2. Each sandwich: 4 tbsp cheese mixture,- 2 slices of bread

Mustard, dry ............
Mayonnaise ............
Pimiento, ground ........

 

 

 

Bread .................. 200 slices .......

 

 

 

 

NOTE: See Recipe Card N-1 For appropriate bread spread.

VARIATIONS

. CHEESE, GRILLED: Use 8V2 lb (200 slices) cheddar cheese. Each sandwich. 2 slices of cheese between slices of bread. Brush each sandwich with
melted fat, arrange on ba ing sheets (18 by 26 inches) and place' In oven at 475° F until lightly browned or place each sandwich on a ightly greased
griddle,- brown on both si

. CHEESE AND MUSTARD: Use 8V2 lb (900 slices) cheddar cheese. Spread cheese with prepared mustard (2 cups). Each sandwich: 2 slices of cheese.

. CHEESE AND PEANUT BUTTER: Use 4% lb (100 slices) cheddar cheese, 6% lb (6% pt) peanut butter, and 2 cups prepared mustard. Each

sandwich: 1 slice cheese spread with mustard, 2 tbsp peanut butter.

 

 

 WESTERN EGG SANDWICHES N. SANDWICHES No. 6
EACH PORTION: 1Sandwich

 

YIELD: 100 Portions

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

3% qt (70 eggs) . Mix all ingredients until thoroughly blended.

3 . Scale 2 oz (V4 cup) per portion onto a lightly greased
Ham,cooked,finely diced 340° F griddle. Cook until partially set, turning eggs back
Peppers, green, chopped.. 1 b 3 cups .......... to the center. Turn and brown on opposite side. Spread
Onions, groun ......... 1 2V2 cups ........ between slices of bread.

1'/2 tbsp ........ . Serve immediately.

V2 tsp ..........
200 slices .......

 

Eggs, whole, beaten ......
i k, iquid, whole. . . . . .

 

 

 

 

 

 

 

 

NOTE: 1. An equivalent weight of eggs, whole, frozen, table type may be substituted for the fresh eggs.
2. 3 oz (2 cups) dehydrated green peppers and 3% 01 (2% cups) dehydrated onions may be reconstituted and substituted for the fresh items

3. See Recipe Card N—1 for bread spread.
VARIATION

1. EASTERN EGG: Combine 8 lb (80 eggs) eggs, whole, beaten; 1 qt liquid whole milk,- 2‘/2 lb (7V2 cups) finely diced, cooked ham; 1 lb (2V2 cups)
ground onions,- % oz (1'/2 tbsp) salt; and I/2 tsp pepper. Blend thoroughly. Proceed as instructed in tep 2.

 

 HAM AND BACON FRENCH TOASTED SANDWICHES

(using canned bacon)

N. SANDWICHES No. 7

 

YIELD:

100 Sandwiches or 100 Portions

EACH PORTION: 1 Sandwich

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Bacon, canned ..........

12Ib ..........

8—24 oz can .....

. Remove bacon from can and discard parchment.
. Place bacon in Iryer baskets and immerse in boiling water

in steam- jacketed kettle 2 minutes. Drain thoroughly. Cook
until browned and semi- crisp. Drain and chop coarsely. Set
aside For use in Step6

 

Onions, minced ..... . . . .
Shortening
Flour, hard wheat, sifted"

. Saute onions in shortening until tender, approximately 10

minutes.

. Add flour and make a roux.

 

Water, hot. .............

. Gradually add water, stirring constantly, until thickened;

simmer 10 minutes.

 

Ham, cooked, minced. . . .
Bread crumbs, dry ........
Nutmeg ................
Paprika ................
Pepper .................

. Add bacon, ham, bread crumbs, and seasonings and simmer

10 minutes longer, stirring frequently.

 

Bread, sliced ............

. Spread 2 ounces (M1 cup) of mixture on each slice of bread

(100 slices); top each with remaining slices of brea.

 

Milk, liquid, whole ......

Eggs, whole, eaten ......

Bread crumbs, dry ........ 2

.I

 

 

 

:21: qt (35 eggs)

t.-... .......

 

 

. Dip sasndwiches into egg and milk mixture, then into bread

crum

. Fry in 5deep fat (375° F) approximately 1 minute or until

golden brown.

. Serve immediately.

 

 

 

 SARDINE SANDWICHES N. SANDWICHES No. 8

YIELD: 100 Portions EACH PORTION: 1 Sandwich

 

 

INGREDIENTS WEIGHTS I MEASURES I PORTIONS METHOD

 

Sardines ................ ; 1. Combine sardines, caisup, and vinegar; mix to Form a
Catsup ................. 2% cups ....................... sprea .

Vinegar ................ 2V4 cups ........................ 2. Each sandwich: 4 tbsp sardine mixture; 2 inces of bread.
Bread .................. 200 slices .......

 

 

 

 

 

NOTE: See Recipe Card N—1 for appropriate bread spread.

 

 TUNA SALAD SANDWICHES N. SANDWICHES No. 9

YIELD: 100 Portions EACH PORTION: 1 Sandwich

 

 

INGREDIENTS WEIGHTS MEASURES I PORTIONS I METHOD

 

Tuna ................... 9 lb ............ 20—No. '/2 can . .l ................ 1. Mix together lightly tuna, mayonnaise, celery, and lemon
Mayonnaise ............ 2 qt ............ - ................
Celery, E. P. chopped. . . . 2 lb ............ 2 qt ............................ 2. Each sandwich: 4 tbsp tuna mixture; 2 slices of bread.
Juicel emon ............ 1 cup

Bread .................. 200 slices .......

 

 

I

 

 

NOTE: See Recipe Card N-1 for appropriate bread spread.

VARIATIONS

1. TUNA CABBAGE. See Recipe Car

2. TUNA EGG: Mix together lightly 4%Nlb1(1O-No. V2 can) tuna, 4 lb (40 eggs) chopped hard cooked eggs,1 1‘/2 lb (4V2 cups) chopped pickles, and
1‘/2 qt Mayonnaise. Each sandwich: 4 tbsp tuna mixture.

 

 DEVILED EGG AND OLIVE SANDWICH FILLING N. SANDWICHES No. 10

 

YIELD: 6% Quarts or 100 Portions

EACH PORTION: V4 Cup (No. 16 Scoop)

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS METHOD

 

E5 5, hard cooked,

EIneI Iy chopped
Celery, finely chopped”
Olives, stuffed, chopped..

7V2 Ib ..........
1'/2 Ib ..........

75 eggs ........

3% cups ........

. Mix together eggs, celery, and olives.

 

Salad dressing. .. . . . . . . . .

Pepper ....... . .........
Mustard, dry ............

 

 

 

 

. Combine salt, pepper, mustard, and salad dressing; pour
over egg mixture. Blend together lightly.

. Cover with waxed paper. Store in refrigerator until ready
to use.

 

 

 

VARIATIONS

1. EGG AND DRIED BEEF: Omit stuffed olives. Scald 2V2 Ib dried beef. Drain and chop fine. When cool, add to egg mixture.
2. EGG SAL AD. Combine 9% lb (7% qt) finely choEped hard cooked eggs 2 lb (4% cups) salad dressing, 1 cup vinegar, 1'/z oz (6 tbsp) prepared

mustard, and 3 oz (5 tbs
3. EGG SALAD AND

) salt Blend together well

ach sandwich: 2 oz (‘4 cup) egg mixture.

OMATO: Each sandwich: 2 oz (‘A cup) egg mixture topped with 2 slices (2 oz) of tomatoes.

 

 HAM SALAD SANDWICH FILLING

N. SANDWICHES No. 11

 

YIELD: 6% Ouarts or 100 Portions

EACH PORTION: IA Cup (No. 16 Scoop)

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Ham, cooked, chopped
finely or ground

Celery, Finely diced ......

Relish, pickle, sweet .....

6V2 Ib ..........

3% lb ..........
3/: lb ...........

4% qt ..........

2V2 qt ..........
1V2 cups ........

1. Mix together ham, celery, and pickle relish.

 

Mustard, dry ............
Salad dressing ...........

 

 

'/2 oz ..........
3 lb. ...........

 

2 tbsp ..........
1V2 qt ..........

 

 

2. Blend mustard with salad dressing.
3. Pour over ham mixture. Blend together lightly.
4. Cover. Store in refrigerator until ready to use.

 

NOTE: 13 lb ham, smoked will yield 6V2 Ib ham, cooked, chopped, or ground.

VARIATION

1. HOT HAM SALAD SANDWICH WITH CHEESE SAUCE: Place 100 slices of bread on baking sheets. Toast, then spread with ham mixture.
Cover each slice with I/3 cup Cream Sauce (Recipe Card 0—6-1) and top with 1 slice cheddar natural cheese. Place in 350° F oven until cheese melts.

 

 

 SALMON CABBAGE SALAD SANDWICH FILLING N. SANDWICHES No. 12

 

YIELD: 6V4 Quarts or 100 Portions

EACH PORTION: I/s Cup (No. 16 Scoop)

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS I METHOD

 

Salmon, canned .........

7-1Ibcan......

. Drain salmon; remove bones and skin; Hake.

 

Cabbage, shredded and
finely chopped
Relish, pickle, sweet. . . . .

2V2 qt ..........

1 cup ..........

. Combine salmon with chopped cabbage and pickle relish.

 

Salad dressing ...........
Celery salt ..............
Salt ...... . ..... . .......

 

 

 

1 I/2 qt ..........
1 tbsp ..........
1 tbsp ..........

 

. Mix celery salt and salt with Salad Dressing. Pour over
salmon mixture. Blend well.
. Cover. Store in refrigerator until ready to use.

 

 

 

VARIATION

1. TUNA CABBAGE SANDWICH FILLING: Substitute 7 lb (16—No. ‘/2 can) of tuna for salmon.