VE Day Dinner from the US Army Cook Book

WW2_Dinner-No2I’m a bit late posting this! A couple of weeks ago for dinner I once more put my family through another WW2 dinner (thats what you get when I’m told to cook).

This time I decided upon Meat Loaf, Cornbread and Sautéed Corn with mash.

As ever the US army recipes book (TM10-412, August 1945) didn’t let me down! Everyone reluctantly agreed it was tasty.

Recipe No.39 Cornbread

Ingredients 100 Servings
Flour – sifted 2 pounds
Sugar – granulated 6 ounces
Cornmeal 3 pounds
Baking Powder 3 ounces
Salt 2 ounces
Milk – evaporated x2 14 1/2 ounce cans
Water (for milk) 1 quart
Eggs – beaten 10 eggs
Shortening – melted 1 pound

1. Sift flour, sugar, cornmeal, baking powder and salt together.
2. Mix milk and water: add beaten egg.
3. Add milking egg mixture to dry ingredients; partially mix. Add melted shortening. Stir only until dry and liquid ingredients are combined. Avoid over mixing.
4. Spread mixture in greased baking pans. Bake in hot oven (425 degrees fahrenheit)


Recipe No.288 Meat Load (Beef or Lamb)

Ingredients 100 Servings
Meat – Carcass 45 pounds
Meat – ground 31 pounds
Onions – finely chopped 3 pounds
Celery – finely chopped 3 pounds
Garlic – finely chopped 1 to 2 cloves
Bread crumbs – soft 6 pounds
Salt 6 ounces
Pepper 1/2 ounce
Eggs – slightly beaten 48 eggs
Meat Stock 2 to 3 quarts
Bacon fat

1. Cut meat into small pieces; grind
2. Combine meat, onions, celery and garlic
3. Add bread crumbs, salt and pepper, slightly beaten egg and stock; mix well but avoid over mixing.
4. Mold into loaves about 4 inches wide. Place in baking pans. Brush tops of loaves with bacon fat.
5. Bake, uncovered and without water, at consistent temperature in moderate oven (325 degrees fahrenheit). 1 1/2hours or until desired degree of doneness is reached. Avoid over cooking


Recipe No.591 Sauteed Corn

Ingredients 100 Servings
Corn 100 ears
Water – boiling
Bacon – diced 1 1/2 pounds
Peppers – Green & chopped 8 ounces
Pimientos – chopped 7 ounces
Salt 1 ounce

1. Remove husks and silk from corn. Clean thoroughly; Cut corn from cob.
2. Add a small amount of boiling salted water to corn. Cover and heat to boiling point; reduce heat and simmer 10 to 12 minutes or until Corn is tender.
3. Mix corn, bacon green peppers and pimentos together, fry until peppers are tender.
4. Add salt and pepper.