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
|Flour – sifted||2 pounds|
|Sugar – granulated||6 ounces|
|Baking Powder||3 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)
|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|
|Eggs – slightly beaten||48 eggs|
|Meat Stock||2 to 3 quarts|
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
|Water – boiling|
|Bacon – diced||1 1/2 pounds|
|Peppers – Green & chopped||8 ounces|
|Pimientos – chopped||7 ounces|
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.