Creamed Vegetables

Recipe No. 653 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

• Peas — 1 No. 10 can
• Corn, kernel — 1 No. 10 can
• Beans, green — ⅓ No. 10 can

Onions, chopped — 3 ounces (¼ mess kit cup)

• Butter or bacon fat — 3 ounces (6 mess kit spoons)

White sauce — 5⅓ quarts (5⅓ No. 56 dippers)

• Celery, cooked, diced — 3¼ pounds (3¼ No. 56 dippers)
• Carrots, cooked, diced — 2¾ pounds (2 No. 56 dippers)
• Salt — as needed
• Pepper — as needed

Directions

Key ingredients

Bacon Grease

1. Mix peas, corn and beans together; heat. Drain.
2. Fry onions in butter or bacon fat.
3. Prepare white sauce (recipe No. 497) using liquid from canned vegetables.
4. Combine all vegetables; add salt and pepper. Pour white sauce over vegetables just before serving.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Peas — 1 cup Corn, kernel — 1 cup Beans, green — 5½ tbsp Onions, chopped — about 1½ tsp Butter or bacon fat — about 1½ tsp White sauce — 1⅔ cups Celery, cooked, diced — 4¼ oz Carrots, cooked, diced — 3½ oz Salt — to taste Pepper — to taste

Use any remaining vegetable liquid in soups.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 653, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.