Top 7 Most Savory Armed Forces Recipes
Here is a list of the top seven most savory armed forces recipes as determined by users of the Internet. Feel free to vote for these or other armed forces recipes by clicking the button below.
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#1 Beef, Steak, Country
Beef, Steak, Country is voted the first most savory armed forces recipes with 290 votes.
Beef, Steak, Country
YIELD: 100 Portions (22 Pans) EACH PORTION: 1 Steak (6½ Ounces) PAN SIZE: 18x24-inch Roasting Pan TEMPERATURE: 350° Griddle 350° Oven METHOD: STEP 1: Dredge steaks in mixture of flour, salt and pepper; shake off excess. STEP 2: Reconstitute milk; add slightly beaten eggs (1½ lb is 15 eggs); blend thoroughly. STEP 3: Combine bread crumbs, salt and pepper.
#2 Glaze, Strawberry Topping
Glaze, Strawberry Topping is voted the second most savory armed forces recipes with 245 votes.
Glaze, Strawberry Topping
YIELD: 100 Portions (3-3/4 Quarts) EACH PORTION: 2½ Tbsp (1½ Ounce) METHOD: STEP 1: Drain strawberries. Set juice aside for use in Step 2; berries for use in Step 3. STEP 2: Combine cornstarch, sugar, and 2.25 qt strawberry juice.
#3 Cabbage, Red, W/sweet & Sour Sauce
Cabbage, Red, W/sweet & Sour Sauce is voted the third most savory armed forces recipes with 244 votes.
Cabbage, Red, W/sweet & Sour Sauce
YIELD: 100 Portions (2 Pans) EACH PORTION: 1/2 Cup (3 Ounces) PAN SIZE: 18x24-inch Roasting Pan METHOD: STEP 1: Place 1¼ cups melted butter or margarine in each18x24-inch roasting pan (2 pans). STEP 2: Add 9 lb (11¼ qt) cabbage and 1 lb (5½ cups) diced apples to each pan. Mix thoroughly.
#4 Cake, Devil's Food
Cake, Devil's Food is voted the fourth most savory armed forces recipes with 241 votes.
Cake, Devil's Food
YIELD: 100 Portions (2 Pans) EACH PORTION: 1 Piece PAN SIZE: 18X26-inch Sheet Pan TEMPERATURE: 350°F. METHOD: STEP 1: Sift together flour, sugar, salt, baking soda, cocoa, and dry milk into mixer bowl. STEP 2: Blend shortening with dry ingredients.
#5 Soup, Rice W/beef
Soup, Rice W/beef is voted the fifth most savory armed forces recipes with 237 votes.
Soup, Rice W/beef
YIELD: 100 Portions (6¼ Gallons) EACH PORTION: 1 Cup (8 Ounces) METHOD: STEP 1: Reconstitute Soup and Gravy base with 7 gal water to make stock. STEP 2: Add carrots (optional), celery (optional), onions (optional), bay leaves and pepper. Cover; bring to a boil; reduce heat; simmer about 30 minutes.
#6 Shrimp, French Fried
Shrimp, French Fried is voted the sixth most savory armed forces recipes with 235 votes.
Shrimp, French Fried
YIELD: 100 Portions EACH PORTION: 4 to 8 Shrimp TEMPERATURE: 350°F. Deep Fat METHOD: STEP 1: Wash shrimp; drain well. STEP 2: Dredge shrimp in mixture of flour, salt, pepper and paprika; shake off excess.
#7 Frosting, Butter Cream
Frosting, Butter Cream is voted the seventh most savory armed forces recipes with 217 votes.
Frosting, Butter Cream
YIELD: 2-3/4 Quarts (About 1¼ Quarts Per Sheet Cake) METHOD: STEP 1: Cream softened butter or margarine in mixer bowl at medium speed 1 to 3 minutes or until light and fluffy. STEP 2: Sift together powdered sugar, salt and dry milk; add to creamed butter or margarine. STEP 3: Add vanilla while mixing at low speed; add just enough water to obtain a spreading consistency (approximately 3/4 cup).