Make Thanksgiving Dinner Using The Military’s Recipe Guidelines

Candied Sweet Potatoes

Ingredients:
Sweet Potatoes, Canned, w/ Syrup — 3 gal
Cooking Spray, Nonstick — 1/4 cup, 1/3 tbsp
Butter, Melted — 2 cup
Sugar, Brown, Packed — 2 qts
Salt — 2-1/3 tbsp
Orange, Fresh, Sliced — 2 each

Method:
1. Drain potatoes. Lightly spray each steam table pan with non-stick cooking spray. Place potatoes in single layer in each sprayed steam table pan.
2. Pour 1/2 cup butter or margarine over potatoes in each pan.
3. Combine brown sugar and salt. Sprinkle 2 cups mixture over potatoes in each pan.
4. Using a convection oven, bake at 325 F. 20 minutes on low fan, closed vent or until thoroughly heated. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.
5. Garnish with orange slices before serving.

Recipe from Armed Forces Recipe Service.

Corn Bread

Ingredients:
Flour, Wheat, General Purpose — 3 qts, 2 cup
Corn Meal — 3 qts
Milk, Nonfat, Dry — 2-1/2 cup
Sugar, Granulated — 1 cup
Baking Powder — 3/4 cup
Salt — 2-1/3 tbsp
Eggs, Whole, Frozen — 2-7/8 cup
Water — 3 qts, 3 cup
Oil, Salad — 3 cup
Cooking Spray, Nonstick — 1/4 cup, 1/3 tbsp

Method:
1. Blend flour, cornmeal, milk, sugar, baking powder, and salt in mixer bowl.
2. Combine eggs and water; add to ingredients in mixer bowl. Blend at low speed about 1 minute. Scrape down bowl.
3. Add oil; mix at medium speed until blended.
4. Lightly spray each pan with non-stick cooking spray. Pour 1 gallon of batter into each pan.
5. Using a convection oven, bake at 375 F. for 20 minutes or until done on low fan, open vent.
6. Cool; cut into 6 by 9.

Notes:
In step 1, omit sugar if southern-style cornbread is desired.

Recipe from Armed Forces Recipe Service.

Turkey Gravy

Ingredients:
Shortening — 1-1/2 cup
Flour, Wheat, General Purpose — 3 cup
Chicken Broth — 1 gal, 2-1/4 qts
Pepper, Black, Ground — 1/8 tsp

Method:
1. Combine melted shortening or salad oil and sifted general purpose flour. Blend together until smooth and cook at low heat for 2 minutes.
2. Prepare broth according to directions. Add broth to roux, stirring constantly. Bring to a boil; reduce heat and simmer 10 minutes or until thickened, stirring constantly. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
3. Add pepper. Stir to blend. CCP: Hold at 140 F. or higher for service.

Recipe from Armed Forces Recipe Service.

Pumpkin Pie

Ingredients:
Pie Crust — 13 each
Sugar, Granulated — 2 qts, 1/4 cup
Salt — 1 tbsp
Flour, Wheat, General Purpose — 1-1/2 cup
Milk, Nonfat, Dry — 3-3/8 cup
Cinnamon, Ground — 1/4 cup, 2-1/3 tbsp
Nutmeg, Ground — 1 tbsp
Ginger, Ground — 1 tbsp
Pumpkin, Canned, Solid Pack — 1 gal, 7/8 qts
Water — 1 gal, 1/2 qts
Eggs, Whole, Frozen — 1 qts, 3/8 cup

Method:
1. PREPARE AND DIVIDE DOUGH: Prepare 1/2 recipe Pie Crust (Recipe No. I 001 00). Divide dough into 13-7-1/2 oz pieces for bottom crust; place on lightly floured board.
ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten gently. Using a floured rolling pin, roll lightly with quick strokes from center out to edge in all directions. Form a circle 1 inch larger than pie pan and about 1/8 inch thick. Shift or turn dough occasionally to prevent sticking. If edges split, pinch cracks together.
BOTTOM CRUST: Fold rolled dough in half; carefully place into ungreased pie pan with fold at center. Unfold and fit carefully into pie pan, being careful not to leave any air spaces between pan and dough.
REMOVE EXCESS DOUGH: Trim overhanging edges of dough by using a knife or spatula. (Incorporate excess dough into next crust, if needed.) There should be little excess if skill is used in weighing and rolling dough.
BAKING INSTRUCTIONS FOR UNCOOKED PIES: Bake crusts at 425 F. for about 15-18 minutes, or until light golden brown. Cool before filling. Proceed with the recipe directions.
2. Combine sugar, salt, flour, milk, cinnamon, nutmeg, and ginger in mixing bowl.
3. Add pumpkin to dry ingredients; mix at low speed until well blended. Mixture must set for one hour under refrigeration 41 F. or lower.
4. Add water and eggs; mix at low speed until well blended.
5. Pour 3-3/4 cups filling into each unbaked pie shell.
6. Bake at 375 F. for 50 to 55 minutes or until center is firm. Cool thoroughly.
7. Cut 8 wedges per pie. CCP: Hold for service at 41 F. or lower.

Recipe from Armed Forces Recipe Service.

Happy Thanksgiving to all Military Personnel and Veterans!

Nervous Dog Slowly Recognizes Owner After Her Yearlong Absence.: Click “Next” below!

Jacob H. is an award-winning journalist and photojournalist who currently resides is West Michigan with his wife. In his spare time, Jacob enjoys writing, photography, mountain climbing, and camping.
Proper greatergood_ctg_belowcontent