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Recipe wanted
Hello,
I'm looking for a recipe for SOS from the Navy and Marine Corps Recipe Service. MCO P10110.16A. I have many other recipes and I am only interested in this one. Can anyone help? I'm an ex-leather neck who served from 1966 - 1969 with 21 months as a grunt in the Nam. Hope to hear from you. Thanks |
Welcome to the site. Here is one I found online.
Recipe for "Marine Breakfast" (SOS) (Serves 8 or two hungry Marines) 1/2 lb. Ground Beef (ground chuck for flavor) 1 tbs. Bacon fat (lard/Crisco or butter) 3 tbs. Flour 2 cups Whole milk (add more milk if you want it thinner) 1/8 tsp. Salt Pepper (to taste) 8 slices of dry toast Using a large skillet (12"-14"), crumble and brown the ground beef with the fat and salt, remove the pan from the heat and let cool slightly. Mix in the flour until all of the meat is covered, using all of the flour. Replace the skillet on the heat and stir in the milk, keep stirring until the mixture comes to a boil and thickens (boil a minimum of 1 minute). |
Armed Forces Recipe Service MCO P10110.42B
1 Attachment(s)
Armed Forces Recipe Service MCO P10110.42B
This is the 2003 version |
1962 Navy-Marine Corps Recipe Service (NavSandA P-7)
Minced Beef 1962 Navy-Marine Corps Recipe Service Card no. J-31 Yield: 6 gallons or 100 portions Portion: 1 cup <TABLE cellSpacing=0 cellPadding=8 width=450 border=0><TBODY><TR><TH width=250>INGREDIENTS</TH><TH width=100>WEIGHTS</TH><TH width=100>MEASURES</TH></TR><TR><TD width=250>Beef, ground Onions, chopped Flour, hard wheat, sifted Shortening</TD><TD width=100>30 lb 3 lb 2 lb 1 lb</TD><TD width=100>--- 2-1/4 qt 2 qt 2-1/4 cups</TD></TR><TR><TD width=250>Tomatoes, canned Mace or nutmeg (optional) Salt Pepper Water</TD><TD width=100>20-1/2 lb 1 oz 2 oz 1/2 oz ---</TD><TD width=100>3-No. 10 can (9 qt) 1/4 cup 1/4 cup 2 tbsp 1/2 gal</TD></TR><TR><TD width=250>Toast</TD><TD width=100>---</TD><TD width=100>100 slices</TD></TR></TBODY></TABLE> Method:
Notes: <!--webbot bot="Include" u-include="../../admin/about_table.htm" tag="BODY" startspan -->Shortening may be omitted if ground beef has sufficient fat. |
Chipped Beef <!--webbot bot="Include" u-include="../../admin/about_table.htm" tag="BODY" startspan -->1910 Manual for Army Cooks Recipe no. 251 Yield: 60 men Portion: not given <TABLE cellSpacing=0 cellPadding=8 width=450 border=0><TBODY><TR><TH width=250>INGREDIENTS</TH><TH width=100>WEIGHTS</TH><TH width=100>MEASURES</TH></TR><TR><TD width=250>Chipped beef</TD><TD width=100>15 lb</TD><TD width=100>---</TD></TR><TR><TD width=250>Fat, butter preferred Flour, browned in fat</TD><TD width=100>1 lb 1-1/4 lb</TD><TD width=100>--- ---</TD></TR><TR><TD width=250>Evaporated milk, 12 oz can Parsley Pepper</TD><TD width=100>--- --- 1/4 oz</TD><TD width=100>2 cans 1 bunch ---</TD></TR><TR><TD>Beef stock</TD><TD>---</TD><TD>6 qt</TD></TR></TBODY></TABLE> Method: Melt the fat in the pan, and add the flour; when it has been cooked a few minutes, add the milk, dissolved in the beef stock, or water. Stir the batter in slowly to prevent lumping, and then add the beef. Cook a few minutes, add the parsley, and serve on toast. Notes: If the beef is very salty, it should be scalded before cooking. |
Chipped Dried Beef on Toast <!--webbot bot="Include" u-include="../../admin/about_table.htm" tag="BODY" startspan -->1942 The Army Cook Yield: 100 men Portion: not given <TABLE cellSpacing=0 cellPadding=8 width=450 border=0><TBODY><TR><TH width=250>INGREDIENTS</TH><TH width=100>WEIGHTS</TH><TH width=100>MEASURES</TH></TR><TR><TD width=250>Chipped or sliced dried beef</TD><TD width=100>7 lb</TD><TD width=100>---</TD></TR><TR><TD width=250>Fat, butter preferred Flour, brown in fat Milk, evaporated</TD><TD width=100>2 lb 1 lb ---</TD><TD width=100>--- --- 4 cans</TD></TR><TR><TD width=250>Parsley, chopped fine Pepper</TD><TD width=100>--- 1/4 oz</TD><TD width=100>2 bunches ---</TD></TR><TR><TD>Beef stock</TD><TD>---</TD><TD>4 gal</TD></TR><TR><TD>Bread</TD><TD>about 12 lb</TD><TD>130 slices</TD></TR></TBODY></TABLE> Method: Mealt the fat in the pan and add the flour. Cook a few minutes to brown the flour. Add the milk and beef stock, stirring constantly to prevent lumping. Add the dried beef and cook 5 minutes. Add the parsley and pepper. Serve hot on toast. |
Creamed Sliced Dried Beef <!--webbot bot="Include" u-include="../../admin/about_table.htm" tag="BODY" startspan -->1945 Cook Book of the United States Navy Yield: 100 portions Portion: 8 ounces (approx. 1 cup) <TABLE cellSpacing=0 cellPadding=8 width=450 border=0><TBODY><TR><TH width=250>INGREDIENTS</TH><TH width=100>WEIGHTS</TH><TH width=100>MEASURES</TH></TR><TR><TD width=250>Beef, dried, sliced</TD><TD width=100>7 lb</TD><TD width=100>1-3/4 gal</TD></TR><TR><TD width=250>Milk, liquid Fat, melted Flour</TD><TD width=100> 2 lb 2 lb 8 oz</TD><TD width=100>5 gal 1 qt 2-1/2 qt</TD></TR><TR><TD width=250>Pepper</TD><TD width=100>1/2 oz</TD><TD width=100>1-3/4 tbsp</TD></TR></TBODY></TABLE> Method: Cut beef into small pieces. Heat milk to boiling temperature. Blend together fat and flour to a smooth paste. Stir into milk. Cook, stirring constantly, until thickened. Add pepper. Stir in beef. Let simmer about 10 minutes. Serve over toast. Note: Soak meat in warm water 15 to 20 minutes if too salty. |
Creamed Beef <!--webbot bot="Include" u-include="../../admin/about_table.htm" tag="BODY" startspan -->1942 The Army Cook Yield: 100 men Portion: not given <TABLE cellSpacing=0 cellPadding=8 width=450 border=0><TBODY><TR><TH width=250>INGREDIENTS</TH><TH width=100>WEIGHTS</TH><TH width=100>MEASURES</TH></TR><TR><TD width=250>Coarse ground beef</TD><TD width=100>20 lb</TD><TD width=100>---</TD></TR><TR><TD width=250>Lard or butter Flour</TD><TD width=100>1 lb 2 lb</TD><TD width=100>--- ---</TD></TR><TR><TD width=250>Milk, evaporated Beef stock or water</TD><TD width=100>--- ---</TD><TD width=100>8 cans 2 gal</TD></TR></TBODY></TABLE> Method: Braise the meat. Make a gravy in a separate pan as follows: Melt the lard, add the flour, stirring constantly until thoroughly blended and browned. Stir in the liquid, a little at first, then enough to thin the mixture, and finally the remainder. Season to taste. Pour the gravy over the ground meat and simmer until the meat is tender. |
Creamed Meat 1950 Army and Air Force Recipes No. K-75 Yield: 100 portions Portion: 6 ounces <TABLE cellSpacing=0 cellPadding=8 width=450 border=0><TBODY><TR><TH width=250>INGREDIENTS</TH><TH width=100>WEIGHTS</TH><TH width=100>MEASURES</TH></TR><TR><TD width=250>Meat, carcass or Meat, ground</TD><TD width=100>25 lb 17 lb</TD><TD width=100>--- --- </TD></TR><TR><TD width=250>Onions, dehydrated Bacon or meat fat Flour, sifted Milk, evaporated Beef stock or water</TD><TD width=100>1-1/2 oz 1 lb 1-1/2 lb --- ---</TD><TD width=100>12 tbsp 1 pt 1-1/2 qt 16-14-1/2 oz cans 2 gal</TD></TR><TR><TD width=250>Salt to taste Pepper</TD><TD width=100>--- 1/2 oz</TD><TD width=100>--- 1 tbsp</TD></TR><TR><TD>Bread, toasted</TD><TD>---</TD><TD>100 slices</TD></TR></TBODY></TABLE> Method:
Notes: <!--webbot bot="Include" u-include="../../admin/about_table.htm" tag="BODY" startspan -->Chopped green peppers or pimientos may be added to sauce and simmered with meat. |
Creamed Ground Beef 1969 Armed Forces Recipe Service Card no. L-30 Yield: 100 portions Portion: 1 cup <TABLE cellSpacing=0 cellPadding=8 width=450 border=0><TBODY><TR><TH width=250>INGREDIENTS</TH><TH width=100>WEIGHTS</TH><TH width=100>MEASURES</TH></TR><TR><TD width=250>Beef, boneless, ground</TD><TD width=100>24 lb</TD><TD width=100>---</TD></TR><TR><TD width=250>Flour, wheat, hard Pepper, black Salt Soup and Gravy base, beef</TD><TD width=100>2 lb --- 4 oz 4 oz</TD><TD width=100>1-3/4 qt 1 tbsp 6 tbsp 10 tbsp</TD></TR><TR><TD width=250>Milk, nonfat, dry Water, warm Worcestershire sauce</TD><TD width=100>3 lb 4 oz --- ---</TD><TD width=100>3 qt 3-1/2 gal 2 tbsp</TD></TR></TBODY></TABLE> Method:
Notes:
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