Stein (FF 1065) - Naval Cruise Book

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Weights Measures 12 lb 2 lb IV2 Cl' 1 tbsp 4 oz 6 tbsp 2 oz V1 cup 6 lb 6 oz 5 qt 2 lb 7 oz 2Vz qt 8 lb 4 oz 1 gal Method 1 Cook beef with onions and garlic in its own fat until beef loses its pink eolor strrrtng to break apart Dram or Add salt chili powder tomatoes, corn, a In mixer bowl blend cornmeal. chili powder, and salt Add water mtx on medium speed until smooth and threlcened Spread W4 qt hot cornmeal mixture over bottom and sides of each greased pan to form a thin erust Pour 3 qt meat mixture over crust in each pan. 3 meal mixture ovcr meat mixture in caeh pan for topping Spread remaining IA qt corn Bake 45 minutes remove from oven. S rrnkle 3 cups cheese over each pan. lnbtedrents Weights Beef boneless 54113 2Mlb 6oz Measures 1 gal Vs cups UA cups 9 tbsp 2 tbsp llt, water, and seasonings Max light! but th l D0 MGT thick weighting 3 oz each y omg' Y tam and grill other side 7 minutes, nd olives stir to mix vsell and bring, to a or er a r

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nn , not 4lb8oz 1 cu 96 culbs 4 5 tbsp 9 tbsp ' 1 gal 1 gal 6lb8oz a 20 lb 4 gal Water, boiling Peas, Frozen Method 2lb8oz 2 gal 1-2Vz lb pkg 1. Dredge meat in seasoned flourg shake off excess. Place an equal quantity of meat in each roasting an 2. Cook in oven about 30 minutes or until browned on all sides. 5. Add 2 qts water to each pan. Cover. C k 1-V h 4 oo 2 ours longer or until tender . Add onions, carrots, and potatoes to waterg cook about 20 min. 5, Add peas to vegetables, continue cooking 15 minutes. Add ve etables and cooking liquid equally to meat in each pan. Stir, Heat to serving temperature 6. g YIELDS: 100 Portions Pineapple Chicken Ingredients Chicken, broiler-fryer cut-up Monosodium glutamate Soy sauce Salt Sugar, Granulated Flour, wheat, hard Pineapple, canned crushed Method Weights 50 lb 5 Oz 4 oz 2 lb 4 oz 6 lb 12 oz Measures 2 tbsp 2 cup V2 cup V2 cup 2 qt 5 qt 1. Wash chicken thoroughly under running water. Drain well. 2. Sprinkle cut side of chicken with monosodium glutamate. 5. Combine 1 cup soy sauce, salt and sugarg spread on chicken pieces. 4. Dip chicken in flour. 5 . Fry l0 minutes. 6. Place chicken, skin side up, in pans. 7. Combine sauce and pineapple, spread about IV: qt over top of chicken in each pan Cover pans It Bake 155 intra of until chicken is tender. Yustnsr we Fatima