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  #1  
Old 07-07-2009, 10:52 PM
Carlyle Carlyle is offline
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Default 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
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  #2  
Old 07-08-2009, 06:37 AM
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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).
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Old 07-08-2009, 07:07 AM
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Default Armed Forces Recipe Service MCO P10110.42B

Armed Forces Recipe Service MCO P10110.42B

This is the 2003 version
Attached Files
File Type: zip Armed Forces Recipe Service MCO P10110.42B.zip (12.68 MB, 8 views)
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Old 07-08-2009, 09:08 AM
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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

INGREDIENTSWEIGHTSMEASURES
Beef, ground
Onions, chopped
Flour, hard wheat, sifted
Shortening
30 lb
3 lb
2 lb
1 lb
---
2-1/4 qt
2 qt
2-1/4 cups
Tomatoes, canned

Mace or nutmeg (optional)
Salt
Pepper
Water
20-1/2 lb

1 oz
2 oz
1/2 oz
---
3-No. 10
can (9 qt)
1/4 cup
1/4 cup
2 tbsp
1/2 gal
Toast---100 slices

Method:
  1. Braise beef and onions. Add flour and brown.
  2. Put beef mixture in steam-jacketed kettle.
  3. Add tomatoes, spices, water. Let simmer 10 to 15 minutes.
  4. Serve on toast.
Notes:
Shortening may be omitted if ground beef has sufficient fat.
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Old 07-08-2009, 09:09 AM
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Chipped Beef
1910 Manual for Army Cooks
Recipe no. 251
Yield: 60 men
Portion:
not given

INGREDIENTSWEIGHTSMEASURES
Chipped beef15 lb---
Fat, butter preferred
Flour, browned in fat
1 lb
1-1/4 lb
---
---
Evaporated milk, 12 oz can
Parsley
Pepper
---
---
1/4 oz
2 cans
1 bunch
---
Beef stock---6 qt

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.
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Old 07-08-2009, 09:09 AM
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Chipped Dried Beef on Toast
1942 The Army Cook
Yield: 100 men
Portion:
not given

INGREDIENTSWEIGHTSMEASURES
Chipped or sliced dried beef7 lb---
Fat, butter preferred
Flour, brown in fat
Milk, evaporated
2 lb
1 lb
---
---
---
4 cans
Parsley, chopped fine
Pepper
---
1/4 oz
2 bunches
---
Beef stock---4 gal
Breadabout 12 lb130 slices

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.
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Old 07-08-2009, 09:10 AM
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Creamed Sliced Dried Beef
1945 Cook Book of the United States Navy
Yield: 100 portions
Portion:
8 ounces (approx. 1 cup)

INGREDIENTSWEIGHTSMEASURES
Beef, dried, sliced7 lb1-3/4 gal
Milk, liquid
Fat, melted
Flour

2 lb
2 lb 8 oz
5 gal
1 qt
2-1/2 qt
Pepper1/2 oz1-3/4 tbsp

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.
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Old 07-08-2009, 09:10 AM
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Creamed Beef
1942 The Army Cook
Yield: 100 men
Portion:
not given

INGREDIENTSWEIGHTSMEASURES
Coarse ground beef20 lb---
Lard or butter
Flour
1 lb
2 lb
---
---
Milk, evaporated
Beef stock or water
---
---
8 cans
2 gal

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.
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Old 07-08-2009, 09:10 AM
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Creamed Meat
1950 Army and Air Force Recipes
No. K-75
Yield: 100 portions
Portion:
6 ounces

INGREDIENTSWEIGHTSMEASURES
Meat, carcass
or
Meat, ground
25 lb

17 lb
---
---
Onions, dehydrated
Bacon or meat fat
Flour, sifted
Milk, evaporated

Beef stock or water
1-1/2 oz
1 lb
1-1/2 lb
---

---
12 tbsp
1 pt
1-1/2 qt
16-14-1/2 oz cans
2 gal
Salt to taste
Pepper
---
1/2 oz
---
1 tbsp
Bread, toasted---100 slices

Method:
  1. Cut meat into 1-inch pieces; grind.
  2. Cook meat in its own fat until brown, stirring frequently.
  3. Cook onions in bacon fat; add flour and mix thoroughly.
  4. Mix milk and beef stock or water; heat.
  5. Add hot milk to fat and flour mixture gradually. Heat to boiling point; boil 1 minute, stirring constantly. Add salt and pepper.
  6. Pour sauce over meat; simmer until meat is well done but not overcooked.
  7. Serve on toast.
Notes:
Chopped green peppers or pimientos may be added to sauce and simmered with meat.
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Old 07-08-2009, 09:10 AM
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Creamed Ground Beef
1969 Armed Forces Recipe Service
Card no. L-30
Yield: 100 portions
Portion:
1 cup

INGREDIENTSWEIGHTSMEASURES
Beef, boneless, ground24 lb---
Flour, wheat, hard
Pepper, black
Salt
Soup and Gravy base, beef
2 lb
---
4 oz
4 oz
1-3/4 qt
1 tbsp
6 tbsp
10 tbsp
Milk, nonfat, dry
Water, warm
Worcestershire sauce
3 lb 4 oz
---
---
3 qt
3-1/2 gal
2 tbsp

Method:
  1. Brown beef in its own fat in steam-jacketed kettle or roasting pan. Drain excess fat.
  2. Add flour, pepper, salt, and soup and gravy base to beef; mix thoroughly and cook about 5 minutes until flour is absorbed.
  3. Reconstitute milk; add to beef mixture.
  4. Add Worcestershire sauce; heat to a simmer, stirring frequently. Cook until thickened.
Notes:
  1. 35 lb beef, carcass, chilled A.P. will yield 24 lb beef, boneless.
  2. Other types of milk may be used in Step 3. See Recipe Card A-9.
  3. Alternate method of preparation. In Step 2, combine flour with 1 qt (2 lb) drained fat or butter and cook 5 minutes. Add to hot milk and cook until thickened. Combine browned beef and sauce. Heat to serving temperature.
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