Navy Chow Recipes

Location: Baton Rouge, Louisiana, United States

Saturday, January 29, 2005

Shit on a Shingle

Another story from Dex about good ol' Navy chow.

"How many times over the years has your wife prepared some meal, or your friends mentioned some dish and your mind drifted back to a day long ago when you remember a grinning cook saying, "Man are you ugly bastards gonna like this… Learned from a stew burner off the Clamagore… You're gonna love this stuff… Meatloaf a la SUBRON 4."

And it was every bit as great as advertised.?

Compared to the seagoing monsters they bolt together today, a smoke-belching fleet-boat was small. Small boats with a single crew become a kind of communal order with a tribal hierarchy. We had a tribal king… A medicine man and some witch doctors who wore aprons and worked their magic in stainless steel pots and baking trays in a galley no woman would tolerate in today's modern appliance world. Hell, kitchens in house trailers are bigger than the huts our witch doctors operated out of.

Boat cooks were the best… Any ship that got a cook with the hull numbers of submarines listed as previous duty stations, held a three day prayer meeting to thank the almighty for bestowing such a gift on them. I don't know what the next level of proficiency is just above 'Totally gahdam magnificent', but that was what they were… Not at the time, but later when we had grown older and had the experience and the ability to make the comparisons necessary to recognize truly gifted cooks. At the time, they were a bunch of loudmouth jerks in dirty aprons who spent far too much time telling you how much you were going to like what they had been spending the last three hours whipping up for your express delight. A good submarine cook can bake a tractor tire and make it taste great.

One of the favorites from any boat was called S.O.S. or "Shit on a Shingle". The dish is officially called Creamed Chipped Beef on Toast but, any sailor worth his weight know what it's really called. My wife made it for breakfast this morning and boy did it bring back memories! Here it is for you.

Enjoy! I had it, you got!

Chipped Beef on Toast L 052 00

Yield 100
Portion 6 oz
Calories 169 cal
Carbohydrates 12 g
Protein 13 g
Fat 7 g
Cholesterol 15 mg
Sodium 1219 mg
Calcium 110 mg

WATER,WARM 3 gal 3 qts

1. Separate dried beef slices, cut into 1-inch slices.
2. Place beef in 190 F. water. Soak 5 minutes. Drain thoroughly.
3. Reconstitute milk. Heat to just below boiling. DO NOT BOIL.
4. Combine butter or margarine with flour and pepper; add to milk, stirring constantly. Cook 5 minutes until thickened.
5. Add beef to sauce; blend well. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

Sunday, January 23, 2005

Dex's Submarine Coffee Recipe

I tried to find a good recipe for coffee to pass along but all I got was this little story from Dex, Thanks Dex!

In the crew mess we had a contraption that could give you a hard time... The coffee urn!

Ah yes, the coffee urn... It stood outside of the galley. It had a gravity drain to number two sanitary tank. The drain line had a gate valve and a kick-throw between the urn and the tank. Failure to completely close these two valves on blowing sanitary tanks, allowed the wonderful contents of number two sanitary to percolate up into the urn and make its unique contribution to the taste of submarine coffee.

I learned to drink coffee aboard submarines. Every cup had a hydraulic oil slick floating on it... For years I wondered why in the hell my non-navy coffee at home didn't taste like boiled Yugoslavian Army socks and come with rainbow colors floating around in it.

Gotta run - See you later!

Kolaches and Other Special Meals at Sea

Kolaches are one of my all time favorites to make in the galley for the guys. They are also a great breakfast pastry. You might remember thes little gems, they looked like bread dough tits with fruity nipples popped up on the top if you baked 'em too long.
I remember "Hey Stew, what are these? They remind me of this girl from back home..."

They're pronounced *koh LAHTCH ees,* and they originated in Central Europe. They came to the US with Czechoslovakian immigrants, who moved through the port of Galveston, TX at the end of the 19th century and settled farmland near Houston. In fact, there were enough Czechoslovakian immigrants for Caldwell, Texas, to be dubbed the *Kolache capital.*"

The base of a kolache is a slightly sweet, soft dough, not unlike our dinner roll dough. In the old country, this dough would be pressed flattish and the center would be filled with such Old-World fillings as prune, cheese (as in cream cheese Danish) and poppy seed, or savory fillings such as sausage and potato. Most of the time boat cooks would use fruit pie fillings.

Submarine Sailors are notorious for giving the cooks a hard time. But if anyone tells you they rode submarines and didn't eat like a king, check his ass for surface ship tattoos and run like hell… Anyone that full of shit is likely to explode.

Make some boat coffee (I'll see if I can't dig up a recipe) to dunk these in.
Have a great day catch you on the mid.

Kolaches Do2700
Yield 100
Portion 1 Roll
Calories 240 cal
Carbohydrates 39 g
Protein 5 g
Fat 7 g
Cholesterol 20 mg
Sodium 177 mg
Calcium 21 mg

WATER,WARM 3-1/2 cup
SALT 2-1/3 tbsp
WATER 1 qts

1. Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes. Add sugar; stir until dissolved. Let stand 10 minutes; stir again. Set aside for use in Step 3.
2. Mix sugar, salt, and shortening in mixer bowl at medium speed 1 minute.
3. Blend in eggs, water, and yeast solution at low speed.
4. Sift flour and milk together, add to egg mixture. Mix at low speed 7 to 10 minutes or until dough is formed.
5. FERMENT: Set in warm place (80 F.) for about 1 hour.
6. PUNCH: Let rest 10 minutes. Divide dough into 2 pieces. Shape each piece into a smooth ball; let rest 10 minutes.
7. MAKE UP: Form into a rope 1-1/2 inches in diameter. Cut into 1-1/2 inch pieces. Shape into 2-ounce balls. Place 2 inches apart on greased pans. Flatten out slightly with palm of hand.
8. PROOF: About 30 minutes or until pieces are double in bulk.
9. Press down center of each piece with back of spoon. Leave a rim about 1/4-inch wide.
10. Fill center of each Kolache with about 1 ounce (2 tbsp) of Cherry Filling, Recipe No. D 041 01.
11. Brush rim with Egg Wash, Recipe No. D 017 00.
12. PROOF: 20 minutes at 350 F. or until double in bulk.
13. BAKE: At 350 F. for 25 minutes or until done. For convection oven, bake 15 minutes at 300 F.
14. If desired, cool; sprinkle with 1 lb (3 1/2 cups) sifted powder sugar or brush out edges with 1 recipe Vanilla Glaze (Recipe No. D 046 00) per 100 servings.

In Step 10, 7 lb (1-No. 10 cn) prepared pie filling, apple, blueberry, cherry or peach, or bakery filling, raspberry, may be used, per 100

Friday, January 21, 2005

Beef Porcupines and the Horse and Cow

This afternoon my wife Jeanine a.k.a. COMBEDROOM1 came to pick me up at the office and told me she was making Porcupines for dinner! Holy Cow - Holy Horse AND Cow! What a treat. I'm stuffed right now. Thought you might like these. By the way, if you want to read a good one about the Horse and Cow click here!

See you in the off-going!

Beef Porcupines
Yield 100
Portion 5 oz
Calories 350 cal
Carbohydrates 23 g
Protein 27 g
Fat 16 g
Cholesterol 85 mg
Sodium 891 mg
Calcium 33 mg

TOMATO SAUCE 2 gal 2-1/2 qts
WATER 3 qts 2 cup
SALT 1 tbsp
SALT 1/4 cup 1/3 tbsp

1. Prepare 1-1/2 recipes tomato sauce. See Recipe No. O 015 00 or use prepared tomato sauce. Set aside for use in Step 6.
2. Cook rice according to directions in Recipe No. E 005 00. Cool.
3. Thoroughly combine cooled rice with ground beef, onions, peppers, salt, garlic powder and Worcestershire Sauce. DO NOT OVERMIX.
4. Shape into 200 balls weighing about 3-2/3 ounces each.
5. Place an equal quantity of balls on each steam table pan. Using a convection oven, bake at 325 F. at 15 minutes on high fan, closed vent, or until brown.
6. Place approximately 40 meatballs in each steam table pan. Pour 8-1/3 cups sauce over balls in each pan.
7. Cover, using a convection oven, bake 30 minutes at 325 F. on high fan, closed vent or until thoroughly heated. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

Wednesday, January 19, 2005

Sliders for Andy

Andy from the Evergreen state wanted the recipe for "Sliders with Homemade Buns". Well Andy, things have certainly changed in this mans Navy. The days of soybean burgers are being phased out and being replaced with 92% lean beef. The good thing about this is that the cooks now have to practice some of the skills they are taught at Johnson and Wales or the CIA. They actually have to make the burgers by hand.

But, the thing that is hurting our cooks at sea is this damned Atkins diet. When I do my food order for a 90 day loadout, I can't order enough meat to feed 15 Atkins dieters for 90 days. Its INSANE! Every swingin' dick wants meat. Nothing but meat, every meal, everyday.
So anyway Andy from Washington, the best that I can do is offer this recipe for those delicious fresh Hamburger Rolls you used to sneak out of the galley during the midwatch!

As far as the Slider goes, check out Workman's Tavern there in Redmond. This little dive/restaurant/bar has one of the best kept secrets in the Pacific NorthWest. It's called The Digital Burger. By the way Andy, as you might tell, I lived in that area for a while. I was on the Georgia (B). And yes I am a Chief.

Have a great day and enjoy your meal!

Hamburger Rolls - D o33 06

Yield 100 Portion 1 Roll
Calories 227 cal
Carbohydrates 37 g
Protein 6 g
Fat 6 g
Cholesterol 0 mg
Sodium 239 mg
Calcium 18 mg


WATER,WARM 2-3/8 cup
WATER,COLD 1-7/8 cup
SALT 2-1/8 oz

1. Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes; stir.
2. Place water in mixer bowl; add sugar and salt; stir until dissolved. Add yeast solution.
3. Combine flour and milk; add to liquid solution. Using dough hook, mix at low speed 1 minute or until flour mixture is incorporated into liquid.
4. Add shortening; mix at medium speed 10 minutes or until dough is smooth and elastic. Dough temperature should be between 78 F. to 82 F.
5. FERMENT: Cover. Set in water place, about 80 F., 1-1/2 hours or until double in bulk.
6. Punch: Divide dough into 8 2 lb 14 oz pieces. Shape each piece into a smooth ball; let rest 10 to 20 minutes.
7. Shape 2-1/2 ounce pieces of dough into balls by rolling with a circular motion on work table.
8. Place on greased sheet pans in rows 4 by 6.
9. When half-proofed, flatten with hand or small can to about 1/2 inch thickness and 3-1/2 inch diameter; brush with 1/3 recipe Milk Wash, Recipe No. I 004 02 per 100 servings.
10. Proof at 90 F. until double in bulk.
11. Bake at 400 F. for 15 to 20 minutes or in 350 F. convection oven for 10 to 15 minutes or until golden brown on high fan, open vent. Cool.

Tuesday, January 18, 2005

Pineapple Chicken

Here is a request from a friend of mine - He said he liked this dish when he was on the Chicago. Here you go Steve. ENJOY

Pineapple Chicken
Yield 100 Portion 2 pieces
Calories 338
Carbohydrates 20 g
Protein 40 gFat 10 g
Cholesterol 119 g
Sodium 317 mg
Calcium 38 mg

Chicken, cut-up, 8 piece, cut, skin removed – 82 pounds
Cooking spray, non-stick
Crushed pineapple, canned – 19 ¾ pounds
Juice, Pineapple, canned, unsweetened – 2 qts+3 ½ cups
Soy Sauce – 1 ¼ cup
Sugar, granulated – ¾ cup

1. Wash chicken pieces thoroughly under cold running water. Drain well. Remove excess fat.
2. Place chicken, meat side up, on lightly sprayed sheet pans. Lightly spray chicken with cooking spray.
3. Using a convection oven, bake 40 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold at 140 F. or higher for use in Step 5.
4. Combine pineapple, pineapple juice, soy sauce, and sugar. Bring to a boil. Cover, reduce heat; simmer for 5 minutes.
5. Transfer chicken to steam table pans. Pour 2 quart sauce evenly over chicken in each pan.
6. CCP: Hold for service at 140 F. or higher. Serve with 1/4 cup sauce.

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.