Category Archives: Navy Chow

USNCB Desserts

Apple Brown Betty
Apple Crisp
Apple Dumplings
Apple Pandowdy
Cherry Roll
Cream Puffs and Eclairs -Baked Custard
Fruit Gelatin Cubes – California Cubes
Gelatin Banana Dessert – Lemon Snow
Orange Bavarian – Prune Whip
Fruit and Rice Compote – Rice Pudding with Raisins
Rice Custard Pudding –
Bread Pudding
Butterscotch Pudding
Chocolate Pudding –
Vanilla Cream Pudding
Plum Pudding (Plum Duff)
Tapioca Cream – Pearl Tapioca
Tapioca Cream – Quick Cooking Tapioca
Apple Tapioca Pudding

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USNCB Sauce and Gravy

Barbecue Sauce
Thin Cream or White Sauce – Medium Cream or White Sauce
Medium Thick Cream or White Sauce – Thick Cream or White Sauce
Cream or White Sauce Variations
Bechamel Sauce – Bouillon Cube Gravy
Savory Brown Gravy – Chicken Gravy
Creole Sauce – Mint Sauce
Mock Hollandaise Sauce – Drawn Butter Sauce
Mustard Sauce – English Mustard Dressing
Prepared Table Mustard – Fresh Pineapple Sauce
Piquant Rasin Sauce – Spice Sauce
Spanish Sauce – Steak Butter
Tartare Sauce – Tomato Sauce

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USNCB Fish

Codfish Balls – Creamed Codfish
Baked Halibut With Tomatoes – Baked Fillet of Flounder
Fried Fish –
Baked Fish With Tomatoes
Boiled Finnan Haddie – Baked Whole Fish
Stuffing for Baked Whole Fish – Fish Cakes
Escalloped Fish – Oven Broiled Mackerel
Salmon or Tuna Loaf
Tuna Fish A La King – Steamed Clams – Hard Shell Crab
Deviled Crab –
Lobster
Oysters Creole – Fried Oysters
Oyster Jambalaya – Creamed Shrimp
Shrimp Chop Suey
Shrimps Creole

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