Location: Baton Rouge, Louisiana, United States

Monday, January 17, 2005

Looking for those old Navy Recipes?

I remember a Chief Cook who, when asked "what's for dinner?" would answer, "the same thing that's on the menu that's been posted in the passageway for the last 5 days!"

If you are looking for recipes for those wonderful food items you used to get on the boat, look no further! As long as you remember the name of the dish or any of its ingredients, I can find that favorite food for you.

Just let me know anything you can about that dish and I'll do what I can to post it for you.(example of search keywords are Ham, Steak, Shrimp, cookie, lemon, Index, Conversion)

Remember, all of these recipes will feed 100 people so to cut them down to feed 50 people for example, you would multiply all of the ingredients by .50 or to feed your family of 6 you would multiply everything by.06

Below is one of my favorite desserts! My wife and kids also love them.

Enjoy your meal!

Crisp Toffee Bars

Yield 100 Portion
Calories 223
Carbohydrates 21 g
Protein 4 g
Fat 14 g
Cholesterol 26 g
Sodium 102 mg
Calcium 26 mg

BUTTER 2-1/2 lbs

Place butter or margarine in mixer bowl; cream at medium speed for 5 minutes. Add brown sugar and vanilla; continue to beat for 5 minutes or until light and fluffy.
1. Add flour to mixture. Mix 1 minute at low speed or until thoroughly blended. Mixture will be stiff.
2. Fold chips and nuts into mixture.
3. Spread 2-3/4 quarts mixture into each ungreased pan. Press mixture evenly into pans.
4. Bake at 350 F. for 25 minutes or until lightly browned.
5. Cut 6 by 18 while still warm. When cool, remove from pans.


Blogger Andy said...

Hey chief, this is a great idea! Since you're taking requests for recipes, i have one for you:

Sliders (with homemade buns) *grin*


January 18, 2005 at 10:41 PM  
Blogger Andy said...

heh, i called you "chief" instead of "chef". Sorry (unless you're really a Chief).

January 18, 2005 at 10:43 PM  
Blogger Gary said...

I recall being aboard the USS Constellation and going down to the chow hall - the smell of fresh rolls would make everyone's mouth water. The smell was wonderful and the taste was great (not so much the cool aid!). I sure would like to see that recipe..

November 9, 2015 at 2:52 PM  
Blogger Bob K said...

My father was a WW2 cook 1st and then promoted during the war to CSC. He used to cook Yankee Pot roast which was better than anyone could cook. It was a Navy recipe. Would you have this recipe?

November 25, 2015 at 6:53 PM  

Post a Comment

<< Home