USS Lafayette SSBN 616
Submarine Recipes
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Updated: 7/20/2017
Baking Powder Biscuits
Yield: 300 Biscuits or 100 Portions, each portion 3 biscuits (1 ounce each)

15 QuartFlour Sifted
2 ½Cup  Baking Powder
6  Tbls Salt
7 ½Cup  Shortening

Sift dry ingredients into bowl of mixing machine.  Add shortening to flour mixture and blend until consistency of cornmeal (low speed, approximately 3 minutes).  Add milk and mix until dough is formed (low speed, approximately 1 minute).  Place portion of dough onto lightly floured surface, knead until dough is smooth.  Shape into a ball and roll to a uniform thickness of 1/2 inch.

Butterscotch Biscuits: Roll dough into a rectangular sheet 1/3 inch thick. Spread with melted butter and brown sugar. Roll dough as for jelly roll. Cut into slices 3/4-inch thick.

Cheese Biscuits: Add 2 lbs. (2 qt.) of dry grated cheese to dough. Brush biscuits with milk and sprinkle with grated cheese.

Cinnamon Biscuits: Proceed as for butterscotch biscuits. Spread with melted butter, granulated sugar and cinnamon.

Cobbler: Place prepared fruit in pan. Cover with biscuit dough 3/8-inch thick; dock, and brush with melted shortening.

Orange Biscuits: Make a small indentation and place 1/2 teaspoon orange marmalade on each biscuit.

Whole Wheat Biscuit: Substitute 7 lbs. of whole wheat flour for 7 lbs. of white flour.

Creamed Sliced Dried Beef
YIELD: 6 1/4 Gallons or 100 portions, each portion: 1 cup

1  Quart Butter Or Shortening
Quart Flour Sifted
1  TablespoonPepper
GallonMilk, Hot
GallonBeef, Dried & Sliced
1  Pint  Shortening

Melt shortening add flour, and blend. Add pepper. Cook 5 minutes.  Add hot milk slowly, stirring to prevent lumping.  Separate beef into slices. Cook in hot shortening until edges curl.  Add to white sauce. Blend.

Note:  If beef is too salty, omit cooking in hot shortening (step 3), soak beef in hot water 15 minutes and drain before adding to white sauce.  If desired, freshly sliced dried beef may be added to white sauce without cooking in hot fat.  Serve with toast, baked potato, steamed rice, noodles, spaghetti, or cornbread.

Navy Bean Soup
YIELD: 6 1/4 Gallons or 100 portions, each portion: 1 cup

Quarts Beans, White & Dry
7    GallonsHam Stock
8        Ham Bones
Cups    Carrots, Shredded
Cups    Onions, Finely Chopped
2    Teaspoons   Pepper
2    Cups    Flour, Hard Wheat Sifted
¾  Quart   Water, Cold

Pick over and wash beans.  Add ham stock and ham bones. Heat to boiling point; cover and simmer 2-3 hours or until beans are tender. If necessary, add hot water.  Remove ham bones.  Add carrots, onions, and pepper. Simmer for 30 minutes.  Blend flour and water to a smooth paste. Stir into soup, and cook 10 minutes longer.

Note:  If beans are old, soak 3 to 4 hours prior to cooking.  Add salt and additional pepper if desired.

Variation: Old Fashioned Navy Bean Soup: Add one No. 10 can of tomatoes.

Chipped Beef on Toast
Note: This was called "S.O.S." (Shit on a Shingle) back in the old Navy days, 4 Servings

Oz  Dried Beef
2  CupsMilk
2  Tbs Butter
¼ Cup Flour
      Salt And Pepper
6      Slices Bread Cooking Instructions:

Melt butter in pan, add dried beef.  Cook 2-3 minutes to brown.   Add milk (reserve 1⁄4 cup for later), salt & pepper.   Bring to boil.   Mix flour and remaining milk together.   Slowly add to boiling mixture until it begins to thicken.   Serve over toast.

Minced Beef Gravy on Toast 
30 minutes preparation, 4 Servings

Lbs     Ground Beef
2        Medium Onions, Chopped
5 Tablespoons Flour, Approximate
1 16 Ounce CanWhole Tomatoes, Diced
Ounces  Tomato Juice
2 Cups    Hot Water, Approximate
½ TeaspoonGround Nutmeg, To Taste
½ TeaspoonSugar, To Taste
           Cooking Oil, If Needed
         Salt And Pepper

Crumble the ground beef into a skillet and brown with the onions.  If beef is very lean, add a tablespoon or two of cooking oil.  Salt and pepper to taste. Add flour, one tablespoon at a time, stirring and cooking each spoonful, before adding the next.  The flour must be cooked to preclude a starchy taste through out.  Add enough flour to absorb most of the oil.  Stir in the tomatoes and the tomato juice, followed by the water.  Allow to simmer on low heat to thicken.  Adjust consistency as necessary.  Add nutmeg and sugar and adjust to taste

Scrambled Eggs (Dehydrated Egg Mix)
Yield 100 1/3 Cup Portions

5  #3 CanEgg Mix Dehydrated
QuartsWarm Water
½  Cup   Salad Oil

Combine egg mix and warm water.  Pour about 1 quart eggs on 325F lightly greased griddle.  Cook slowly until firm or until there is no visible liquid egg, stir occasionally.

Roast Beef Hash
Yield 100 ½ Cup Portions

10   Lbs     Beef, Oven Roast, Pre-Cooked
½    Cup     Shortening
7    Cup     Onions, Fresh Chopped
  Cup     Peppers, Green Fresh Chopped
 Quarts  Potatoes, Fresh Peeled Cubed
7    Quarts  Water Boiling
1/8  TeaspoonSalt
3    Cups    Water
1 5/8Cups    Catsup
3    Tablespoons Salt
¼    TeaspoonPepper, Black Ground
½    TeaspoonGarlic Powder
¼    Cup     Cooking Spray Nonstick

Chop beef finely.  Set aside for use later.  Saute onions and peppers in shortening or salad oil for 10 minutes or until tender.  Stir frequently.  Place potatoes in boiling water.  Return to boil, reduce heat, cook 10 minutes or until tender. Drain & set aside for use later.  Blend water catsup, salt, pepper and garlic powder.  Combine beef, sautéed vegetables, potatoes and catsup mixture.  Mix thoroughly.  Lightly spray steam table pans with nonstick cooking spray.  Place about 6.5 quarts beef mixture into each steam table pan.  Using a convection oven, bake at 325 F for 25 minutes or until lightly browned.

Stuffed Green Peppers
8 Servings

1 Cup   Diced Onion (Divided Use)
       Olive Oil
Cups  Long Grain Rice
3 Cups  Chicken Stock
1       Lime Leaf Or Bay Leaf, Or Both
2 Lbs   Ground Beef, 20 Percent To 30 Percent Fat
1 Clove Garlic, Chopped
2 DashesWorcestershire Sauce
                    Fresh Thyme, Chopped Fresh Ginger
       Or Chopped Orange Zest, Optional
8       Small To Medium Green Peppers
4 Cups  Quick Tomato Sauce (See Below)

Sweat 1/4 cup diced onions (cook in an oven-proof frying pan with a little olive oil at low temperature). Add rice and brown lightly while stirring. Add chicken stock and lime or bay leaf.  Cover and cook in oven 20 minutes at 350 degrees, remove and let cool.  At same time, fry beef with 3/4 cup diced onion, garlic, Worcestershire and your choice of seasonings: thyme, fresh ginger or orange zest. Drain well. Cool.

Combine pilaf and meat mixture. Do not overmix. Fill peppers, and place in roasting pan. Pour tomato sauce over top. Cover with aluminum foil and bake. Cook at 350 degrees for 20 minutes, or until tender.

Hamilton' s notes: The standard Navy recipe called for first blanching the bell peppers, then filling with the meat and rice, but Hamilton says that means you are essentially cooking the peppers twice, which can make them mushy. He also recommended making the rice in a pilaf-style, cooking in a chicken stock rather than boiling in water. He uses fresh rather than dehydrated onions. And he recommends adding a lime leaf or bay leaf for extra flavor.

Apple Pie
Makes an 8-Inch Pie

Pie Dough For A Single-Crust Pie
¾-1Cup     Sugar
½ Teaspoon   Salt
1  TeaspoonCinnamon
½  TeaspoonNutmeg
Tablespoons Flour
6          Large, Firm Tart Apples
2  Tablespoons Butter

Streusel Topping
Cups    Flour
¾  Cup     Brown Sugar
¼  Cup     Sugar
1 ½Teaspoons   Cinnamon
10 Tablespoons Butter Or Margarine

Preheat oven to 425 degrees. Line an 8-inch pie pan with the pie dough.  Mix the sugar, salt, cinnamon, nutmeg and flour in a bowl. Peel, core and slice the apples and toss them in the sugar mixture, coating them well. Pour the apple mixture into the pie shell and dot with the butter.  To make the streusel topping, place flour, sugars and cinnamon in a mixer bowl; blend thoroughly. Add butter or margarine to dry ingredients; blend at low speed 11/2 to 2 minutes, or until mixture resembles coarse meal. Do not over mix. Sprinkle over pie filling.  Bake the pie 10 minutes; then lower the heat to 350 degrees and bake 30 to 40 minutes more, or until the apples are tender when pierced with a skewer and the crust is golden brown.  Hamilton' s notes: The Navy allows its cooks to add favorite recipes to the dining lineup. Hamilton says this apple pie, from An MS2 on the Decatur, is one of the best he has tasted, with an exceptionally flaky crust. "I wouldn' t change a thing," Hamilton says.

Basic Pie Dough
Makes crust for an 8-inch single-crust pie
18  Tablespoon  Flour
¼   TeaspoonSalt
1/3 Cup     Shortening
2–3 Tablespoons Cold Water

Mix the flour and salt. Cut in the shortening with a pastry blender or two knives. Combine lightly only until the mixture resembles coarse meal or very tiny peas: its texture will not be uniform, but will contain crumbs and small bits and pieces. Sprinkle water over the flour mixture, a tablespoon at a time. Mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball.

Chicken A La King 
Yield 100 of 1 Cup Portions

11     Quarts Chicken Broth
15 1/8 cups   Celery, Fresh & Chopped
27/8   Cups   Onions, Fresh & Chopped
3      TablespoonsSalt
1      TablespoonsPepper, White, Ground
15     Cups   Water, Warm
3      Cups   Milk, Nonfat, Dry
3      Quarts Chicken Broth
6      Cups   Flour, Wheat, Genera Purpose
18     lbs    Chicken, Cooked & diced
3      Cups   Peppers, Green, Fresh & Chopped
   Cups   Pimiento, Canned, Drained & Chopped

Place broth, celery, onions, salt & pepper in a steam jacketed kettle or stockpot; bring to a boil. Cover, reduce heat, simmer 8-10 minutes until tender.  Reconstitute milk in warm water.    Stir milk into cooked vegetables and broth.  Blend flour and broth together to make a smooth slurry.  Add slurry to vegetables, broth and milk mixture, stirring constantly.  Bring to a boil.  Cover, reduce heat, simmer 10 minutes or until thickened, stirring frequently to prevent sticking.  Stir chicken, peppers and pimientos gently into thickened sauce.  Cover, reduce heat, simmer 2 minutes.  Pour 2 ½ gallons of chicken a la king into un-greased steam table pans.

Swiss Steak with Tomato Sauce
Yield 100 of  7½ ounces

37½ Lbs     Beef, Swiss Steak, Lean, Raw Thawed
3   Cups    Salad Oil
5   Cup     Beef Broth
1   Tablespoon  Salt
2   Tablespoons Pepper, Black, Ground
¼  TeaspoonGarlic Powder
¾   Cup     Worcestershire Sauce
5   Cups    Onions, Fresh, Chopped
6   Cups    Peppers, Green, Fresh & Chopped
6   Quarts  Tomatoes, Canned, Diced, Include Liquids
2   Cups    Flour, Wheat, General Purpose
2   Cups    Water

Brown steaks on 325 F well greased griddle.  Overlap steaks in roasting pans  Prepare broth according to package directions.  Add salt, pepper, garlic, Worcestershire sauce, onions, peppers and tomatoes to stock. Stir well, heat to boiling.  Pour about 4 ½ quarts sauce over steaks in each pan and cover.  Using a convection oven, bake at 325 F for 2 hours or until tender on high fan, close vent.  Mix flour and water to make a smooth paste, add to sauce.  Cook 2 minutes or until thickened stirring constantly.  Pour 8½ cups sauce over steaks in each pan.

Sloppy Joe (Barbecued Beef Sandwich)
Yield 100 Sandwiches

18¾ Lbs    Beef, Ground, Bulk, Raw, 90% Lean
15  Cups   Onions, Fresh & Chopped
Quarts Catsup
6   TablespoonsMustard, Dry
1   Tablespoon Salt
41/3Tablespoon Brown Sugar
2   Cups   Vinegar, Distilled 
33/4Cup    Water
100 Each   Rolls, Sandwich Buns, Split

Cook beef until beef loses its pink color, stirring to break apart. Drain or skim off excess fat.  Combine onions, catsup, mustard, salt, brown sugar, vinegar and water.  Add to beef.  Cover, simmer 35 minutes, stirring occasionally to prevent scorching.  Place ½ cup or a # 8 scoop of hot mixture on bottom half of bun, top with other half of bun.

Beef Stroganoff
Yield 100 6 ounce portions

30   Lbs    Beef, Swiss Steak, Lean, Raw, Thawed
4 1/3TablespoonsCooking Spray, Nonstick
5    Cups   Mushrooms Canned Stems & Pieces Include Liquids
10   Cups   Onions, Fresh & Chopped
5    Quarts Beef Broth
1    Quart  Flour, Wheat, General Purpose
6 1/3TablespoonsSalt
5 1/3Teaspoons  Paprika, Ground
1    Tablespoon Pepper, Ground, Black
1    Tablespoon Garlic Powder
1    Cup    Milk, Nonfat, Dry
 Cups   Water, Warm
2    Quarts Sour Cream Low Fat

Slice beef strips about ½ inch wide. Lightly spray griddle with cooking spray.  Grill beef strips while tossing 3-4 minutes until lightly browned. Drain mushrooms. Reserve 1 quart mushroom liquid. Set mushrooms aside for use in step 7.  Cook onions in a lightly sprayed steam jacketed kettle or stock pot 8-10 minutes, stirring constantly.  Add beef broth to cooked onions, stir to blend.  Bring to a boil, reduce heat to a simmer.  Blend flour and mushroom liquid, stirring to make a slurry.  Add slurry to broth and onions, stirring constantly.  Bring to a boil. Cover, reduce heat, simmer 10 minutes or until thickened, stirring frequently.  Reconstitute milk with warm water.  Add salt, paprika, pepper and garlic powder, stir milk mixture into thickened broth.  Bring to a boil.  Cover, reduce heat, simmer 2 minutes.  Stir beef strips and mushrooms gently into thickened sauce.  Heat to a simmer.  Remove from heat.  Carefully blend sour cream with 1 quart of sauce mixture,  Combine with remaining sauce mixture.  Mix well.  Pour beef stroganoff into each un-greased pan.  Serve with boiled noodles or steamed rice.

Chili Con Carne with Beans
Yield 100 one cup portions

3Quarts Onions, Fresh, Chopped
3Quarts Peppers, Green, Fresh, Chopped
3GallonsChili Con Carne, Canned, No Beans
3GallonsBeans, Kidney, Dark Red, Canned, Drained
2Tablespoon Chili Powder, Dark, Ground

Cook onions and peppers until onions are transparent in steam jacketed kettle or stock pot.  Remove excess solid fat from surface of chili con carne cans.  Add chili con carne, beans and chili powder to onions and peppers.  Cover, bring to a boil,, reduce heat, uncover, simmer 10-15 minutes or until thoroughly heated stirring frequently.

Corned Beef Hash
Yield 100 3.5 Ounce Portions

15   Lbs        Beef, Corned, Raw
7 1/8Cups       Onions, Fresh, Chopped
4 ½  Cups       Peppers, Green, Fresh, Chopped
½    Cup        Shortening
7 ¼  Quarts     Potatoes, White, Fresh
7    Quarts     Water, Boiling
3/8  Teaspoon   Salt
3    Cups       Reserved Stock
¼    Teaspoon   Pepper, Black, Ground
4 1/3TablespoonsCooking Spray, Nonstick

Place whole pieces of corned beef in steam jacketed kettle or stock pot, cover with water.  Bring to boil.  Cover, reduce heat and simmer 2.5 hours.  Remove scum as it rises to surface.  Remove, reserve stock for use later.  Let corned beef stand 12 to 20 minutes, chop finely.  Saute onions and peppers in shortening or salad oil about 10 minutes or until tender.  Stir frequently.  Place potatoes in boiling salted water.  Return to a boil, reduce heat, cook 10 minutes or until tender, drain.  Combine beef, vegetables, potatoes, stock and pepper, mix thoroughly.  Lightly spray each pan with non-stick cooking spray.  Place about 1.5 gallons corned beef mixture into each lightly sprayed steam table pan.  Using a convection oven, bake 25 minutes in 325 F oven or until lightly browned with high fan and open vent.

I was requested to find some of the old Boomer Submarine Recipes.  What I found was an Official US Navy website with recipes that yield 100 portions.  I have a few of the recipes on this page. If you can't find your favorite, try this US Navy link:
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