Recipes

Stew with Barley, Rice, Cheese, Dumplings, or Noodles

Recipe No. 309 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Meat · Noodles · Rice · Soup

Serves 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 309 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Directions

  1. Prepare recipe for stew but simmer meat without first cooking it until brown. Omit salt in ham stew. Reduce cooking time to 2 hours. Stew may be served with or on cooked barley or rice. Ten pounds shredded cheese may be added to stew; heat stew until cheese is melted, being careful not to boil mixture after cheese is added. Stew may also be varied by adding dumplings (recipe No. 314) or noodles (recipe No. 216) 15 to 20 minutes before the end of cooking period.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 309, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.