Recipes

 

Navy Recipes

 

Shipmate Recipes

USNCB Dessert Sauces

Butterscotch Sauce
Chocolate Sauce – Custard Sauce
Hard Sauce -Lemon Sauce
Orange Sauce – Pineapple Sauce
Whipped Evaporated Milk Topping – Maple Flavor
Maple Syrup – Vanilla Sauce

USNCB Eggs

Egg Cooking – Fried Eggs
Scrambled Eggs – Shirred Eggs
Scrambled Eggs Powdered
Creamed Eggs – Omlet

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

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

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

USNCB Poultry

Poultry General Instructions
Fried Chicken
Maryland Style Fried Chicken
Roast Chicken, Turkey or Duck
Bread Dressing or Stuffing
Chicken Fricassee
Chicken Stew
Chicken A La King
Creamed Chicken or Turkey
Baked Chicken or Noodles
Chicken and Vegetable Pie
Chicken Croquettes

USNCB Veal

Breaded Veal Cutlets –
Veal Birds
Pot Roast of Veal
Veal Stew
Veal Fricassee
Veal and Pork Loaf
Braised Veal Patties

USNCB Lamb

Roast Lamb –
Braised Lamb
Griddle Broiled Lamb Chops – Fried Lamb Chops
Savory Lamb
Irish Lamb Stew
Lamb Curry
Griddle Broiled Lamb Patties

USNCB Pork

Braised Pork Chops – Fried Pork Chops
Breaded Pork Chops –
Braised Spare Ribs
Pork Chop Suey
Baked Ham
Simmered Ham – Ham Slices Cooked in Milk
Fried Ham
Griddle Broiled Ham – Ham Slices Smothered
Griddle Broiled Ham and Meat Patties
Ham and Pork Loaf – Ham Scalloped With Apples
Ham and Lima Bean Scllop – Jambalaya
Ham and Noodles Au Gratin – Ham Banana Rolls With Chese Sauce
Ham Croquettes – Baked Canadian Bacon
Griddle Broiled Bacon – Griddle Broiled Pork Sausage Links
Pigs in Blankets – Pork Susage Links and Sauerkraut Pie
Griddle Broiled Pork Sausage Patties