xt7z8w384007 https://exploreuk.uky.edu/dips/xt7z8w384007/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 24/967 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, Cheese and Egg Dishes, 1962 text image 18 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, Cheese and Egg Dishes, 1962 1962 1962 2022 true xt7z8w384007 section xt7z8w384007  

 

 F. CHEESE AND EGG DISHES No. 0

 

Cheese
and Corn Souffle ..........................
and Eggs and Rice, Scalloped .........
and Macaroni, Baked ..................
and Noodles with Tomatoes and Bacon. . .
and Rice, Baked .......
acaroni Republic.

Rabbit, Welsh

Griddle Fried
Oven Fried. . .
Pan Fried. . .
Poached . . . .
Scrambled. . .
and Ham .......
and Pork Sausage”
and Cheese ...................................... F—12(3)
Egg Frizzle ........................................ F—12(4)
French Toast ........................................... F— 17
Cinnamon ........................................... F-17(2)
Sandwich ........................................... F—1 7(1)
Omelet, Plain ......................................... F—15
Bacon .............................................. F—15(3)
Cheese ............................................. F—15(5)
Fluff y .............................................. F—1 5(1)
Ham ............................................... F-15(4)

 

Card
No.
Omelet—continued

Potato .............................................. F—1 6
Spanish ............................................. F—15(2)

 

 CHEESE SOUFFLE

F. CHEESE AND EGG DISHES No. 1

 

YIELD: Q Roasting Pans or 100 Portions

EACH PORTION: Cut Each Pan 6 by 9

 

INGREDIENTS

WEIGHTS I MEASURES I PORTIONS

METHOD

 

Shortening ..............
Flour, hard wheat, sifted“
Salt ....................

10 oz .......... I 1V2 cups ....................... 1
14 oz .......... 3V2 cups ........ I ................
V2 02 .......... I 1 tbsp .......... I ................ ,

. Melt shortening; blend in llour and salt to make a roux.

 

Milk, liquid, whole ......

I

 

Cheese, cheddar, aged,
ground
Cheese, grated, Parmesan. .

. Gradually add milk and cook until thick and smooth, stirring

constantly Do not boil

 

. Add cheese, stirring until melted. Remove from heat.

 

Egg onI