US Navy Italian Spaghetti
>from: rm <r...@rocketmail.com> 
>any old army chefs here? i was in the us army back in the 60's and i 
have 
>often yearned 
>for the taste of the spaghetti sauce they served in the 
>mess hall back then. 
>i really liked it and have not been able to duplicate it with 
>any ingredients i have tried so far. 
>i was just wondering if any one has the recipe for that 
>(preferably not for 1000 servings). thank you. 
 
 
 
my dad was a cook in the ww2 coast guard and the following recipe is 
from his 1940 us navy cook book.this recipe is for serving 100 men. 
maybe this will be close enough for government work. 
 
20 lb.  ground beef
10 lb.  spaghetti or macaroni
4 lb.  onions
4 lb.  green peppers
8 lb.  tomatoes (canned)
4 oz.  worcestershire sauce
1 lb.  flour
3 gal.  beef stock
2 oz.  chili powder
2 lb.  cheese
  salt and pepper to taste
 
put ground beef in steam kettle and braise for 3/4 of an hour. add 
diced vegetables and let simmer for 20 minutes. add tomatoes, chili 
powder, worcestershire sauce, and beef stock, and simmer for 3 hours. 
thicken with flour diluted in water; salt and pepper to taste. 
spaghetti should be placed in salted boiling water and cooked until 
tender. drain off water and add meat sauce. sprinkle with shredded 
cheese. 
 
 
-- 
(ID: 3302) Mirror: rec.food.recipes: Fri, Mar 4, 2005


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