Recipes

Diced Beets and Bacon

Recipe No. 567 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.

Army TM10-412 · Pork · Side Dish · Vegetable

Serves 100 servings, approximately ¼ cup each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 567 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

  • Beets — 25 pounds
  • Water, boiling — as needed
  • Bacon, sliced, chopped — 2 pounds

Directions

  1. Remove beet tops about 3 inches from the beets, leaving tap root attached. Wash beets thoroughly without breaking the skin. If the skin is broken, juice will escape from the beets while cooking.
  2. Add boiling water to beets. Heat to boiling point; reduce heat and simmer 30 to 35 minutes or until tender. Drain; reserve liquid.
  3. Cool and remove stems and skins with fingers; slice.
  4. Fry bacon crisp. Add beets and heat through.
  5. Add salt and pepper; mix well.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Beets — 2 lb Water, boiling — to taste Bacon, sliced, chopped — 2½ oz

A little vinegar may be added if desired.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 567, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.