Artillery
Moderator
Registered: 01/25/07
Posts: 126
|
|
|
Reply with quote | #1 |
The following was received via e-mail:
"My name is Francis Duncan and I was on the USS Princeton LPH-5 from 1963-1967. I would like to know if you remember what the cooks fixed to put on potatoes for breakfast. It had hamburger, green beans, peas, onions(?) and more things than I can remember, but it seemed to be in a gravy or chili type base without the chili flavor. Thank you
Can any of you old salts remember the breakfast dish Mr. Duncan is referring to? If so, give us your input. This sounds good!!
__________________
Art Tilley MT2
1962-1963 |
| |
Paul5388
Registered: 11/22/08
Posts: 20
|
|
|
Reply with quote | #2 |
No Art, I don't believe I remember anything like that on the Rock. I do get my wife to make SOS, of one variety or another, on a regular basis. It sure is good on cathead biscuits.
Well, I couldn't find a picture of a cathead biscuit, so how about war games off Gitmo with the missiles run out on the rails. That sounds pretty serious for just games. 
__________________
Paul Jett FTG3, 1962-1965
http://www.handloads.com |
| |
Paul5388
Registered: 11/22/08
Posts: 20
|
|
|
Reply with quote | #3 |
Well, I had some creamed chipped beef on toast today that came from the recipe Art posted from navywives.com. I looked for some more recipes at that site, but the cookbook was shut down, which prompted me to look elsewhere.
I found a site called seabeecook.com that had some history on the Army's version compared to the Navy version, along with a couple of the variations and told of some variations produced by the cooks on/at a particular ship/facility.
With a little more searching, I found Google has a 1920 Navy cookbook posted that can be downloaded. The site is Google Navy Cookbook and it's about 2.5 megs to download it. Hidden in there is a recipe for "Minced Beef" and there are two recipes on pages 34-35. The No.1 version is the tomato based that is similar to "Sloppy Joes" and was only served on toast. The No.2 version is the creamed variety, served on toast or mashed potatoes.
It would be easy enough to throw some peas, green beans and etc. in the creamed mix, sorta like a pot pie without the crust, and serve it over potatoes or whatever. Maybe like Beef A La Mode No.1 and No.2 on page 35 of the 1920 cookbook, or Fricassee of Veal on page 36. 
__________________
Paul Jett FTG3, 1962-1965
http://www.handloads.com |
| |
