- salt & pepper
- milk brown sugar
- flour (non-rising, all purpose white)
- cooking sherry
- bread flour
- flour (self rising)
- baking soda
- hot water
- red food coloring
- sour milk or buttermilk
- mustard curry powder
- condiments for hamburgers
- salad dressings
- salad fixings
- 5-7 lbs. ground beef
- 8-12 potatoes, (peel, wash & cube)
- 3 small onions, (peel, wash & dice)
- 4-8 carrots, (peel, wash and slice)
- 6-9 celery stalks, (trim, wash and slice)
- 1 can cut green beans
- 1 can hominy
- 1 can whole kernel corn
- 1 can Ro-Tel tomatoes
- 1 can peas
- dill relish
- corn on the cobb
- 1-2 cans of biscuits
- hamburger buns
- bag of salad (optional side dish)
Let's Start Stackin':
- Brown 3-5 lbs. ground meat, drain well. Add 2 T. beef bouillon.
- Divide in 1/2. Store 1/2 prepared meat for Sunday Nights Meal Stack #2
- Peel, wash and cube: 5-8 potatoes, 1- onion, 4-8 carrots, 6-9 celery
stalks. *Now would be a good time to peel and boil the remaining potatoes
for Monday's Potato Salad, dice the remaining onions and store for Meal #2
and Potato salad. Clean and cut additional celery for appetizers on Monday.
- Add all above ingredients in a huge pot with the following:
1 can cut green beans,
1 can whole kernel corn,
1 can Ro-Tel Tomatoes,
1 can green peas,
1 can hominy.
- Directions-place all ingredients in a large pot cover with water. Bring
to a boil, reduce heat simmer until potatoes are tender. Salt and pepper to
- Serve with Hardtack.
- With the remaining un-cooked ground meat form Boot Camp Burgers using
your favorite hamburger recipe. Store in the refrigerator until Monday's
Memorial Day Meal Stack.
- 3 cups milk
- 6 tsps brown sugar
- 3 tsps salt
- 8 cups flour (non-rising, all purpose white)
- 12 tbsp shortening
Mix all ingredients thoroughly (a huge pan is a help). Roll the dough on
lightly floured board to 1/2 inch thickness. Cut the dough into 3 inch
squares. Punch 3/8 inch holes in the dough, in a row pattern of 3-2-3.
Place squares on a greased cookie sheet. Place the cookie sheet in oven
heated to 400 degree. Cook for 30 minutes.
Hardtack was the staple of may soldiers diets in World War I and II. It was
given many nicknames, among them: "Teeth-dullers", "Sheet-iron crackers",
and "Worm castles". It was served in cookie-sized squares sometimes an
Meal Stack #2: Sunday Night- The Navy's Finest S.O.S. (**#!$) on a Shingle
- Start with your reserved browned ground meat. (approximately 2 lbs.)
- Re-Heat in large sauce pan with salt and pepper, finely chopped onions
and a splash or two of Worcestershire sauce.
- Add desired amount of cooking sherry. Suit your family's taste.
- Add one cup of water and one cup of whole milk. Bring to a boil.
- Slowly stir in 1/2 cup bread flour. This will thicken the mixture.
Lower the heat and cook slowly for about 5 minutes. If the sauce is too
thick add more milk if it is too thin add more flour.
- Hint: It is best if the final product is a little on the thin side
because as it sits it will thicken up.
- Serve over hot biscuits
Meal Stack #3: Monday- Memorial Day Menu
Boot Camp Burgers
Corn on the Cobb
Grill burgers. Next, prepare any number of the wonderful toppings
below. Enjoy each uniquely made hamburger. *Just like these Boot Camp
Burgers, each Soldier may be topped differently but they are all the same at
Combine prepared potatoes with mayonnaise, dill relish, salt and pepper,
dash of dry mustard, celery, hard boiled eggs and curry powder to taste.
Blend together well and store in the refrigerator until chilled.
- 1/2 c. shortening
- 1 1/2 c. sugar or syrup
- 2 eggs
- 1 7/8 c. flour
- 1 tsp. baking soda
- 1 tsp. vanilla
- 4 tbsp. cocoa
- 1 tbsp. hot water or coffee
- 1 tsp. red coloring
- 1 c. sour milk or buttermilk (or 1/2 c. milk if syrup is used)
Beat sugar and shortening. Add 1/2 c. flour. Add eggs, cocoa mixture and
flour and soda with sour milk. Bake at 325 degrees for 25-30 minutes.
Boot Camp Burgers Toppings
- Pepperoni Pizza Burger: grilled burger covered with pepperoni,
mozzarella cheese and pizza sauce.
- Classic Burger: Hamburger with ketchup, mustard and pickles
- Greek Burgers: topped with herbed feta cheese, black olives and onions.
- Hickory Burgers: beef patty covered with cheddar cheese, bacon and
hickory barbecue sauce.
- Caesar Burger: ground beef seasoned with garlic and black pepper, on a
crusty roll, accented with Caesar dressing, romaine lettuce and avocado
- Bronco Burger: ground beef patty dressed with a blend of melted
cheddar cheese and cooked broccoli.
- Gyro Burger: hamburger topped with white onions, tomatoes
- Barbecue Burger: ground beef grilled with a tangy barbecue sauce and
- Onion Burger: grilled ground beef seasoned with dried onion soup mix,
and blanketed with grilled and raw onions.
- Bistro Burger: ground beef covered with caramelized onions, Brie
cheese and crisp bacon, served on a walnut bun.
- Blue Moon Burger: grilled burger topped with Bleu Cheese, sautéed
mushrooms, lettuce and tomato served on an onion bun.
- Bao-Wow Burger: chili seasoned ground beef served on a Chinese Bao bun
with soy-ginger mayonnaise and Asian slaw on the side.
- Cowboy Burger: grilled mushrooms, grilled onion, bacon and Monterey
Jack cheese on a flavorful beef patty.
- Sticky Burger: grilled burger spread with peanut butter, bacon and
- Five-Spice Burger: ground beef seasoned with Chinese five-spice,
grilled and served with a soy-ginger sauce.
- Rowdy Rueben Burger: grilled beef patty smothered with melted Swiss
cheese, thousand island dressing and zesty coleslaw, serve on marble rye.
- Thai-Cobb Burger: grilled ground beef served with avocado, tomatoes
and bean sprouts, accented with light peanut dressing.