Basic Braised Beef
Tender, flavorful beef from this simple, one-dish meal that will fill your home with the smell of cooking beef. Adapted from the 1910 Manual for Army Cooks.
Beef and Bread Casserole
Army cooks served this as a side dish with beef, but unless you've got a 10-mile ruck march in the morning, having this as a main course will give you plenty of energy. Adapted from the 1910 Manual for Army Cooks.
Chipped Beef
Also known as dried beef, this food product was long a staple of military cooking. Adapted from the 1910 Manual for Army Cooks.
Stewed Beef Hearts
Up for an adventure? Beef hearts fit the bill. Ask your butcher about them or look for them at your local Asian grocery. This Army recipe is meant to tamp down the strong flavor of the meat. Adapted from the 1910 Manual for Army Cooks
Army Chicken Fricassee
Chicken deep-fried and then poached in gravy. Maybe it's not the healthiest, but great comfort food for troops on the march (or just a guy back from work). Adapted from the 1910 Manual for Army Cooks.
Army Fried Chicken
Nothing fancy about this fried chicken recipe. Just a few basic ingredients and you've got a picnic and mess tent favorite. Adapted from the 1910 Manual for Army Cooks.
Army Chili Con Carne
A simple, filling bowl of chili that even the lowest private could make. Adapted from the 1910 Manual for Army Cooks.
Liver and Bacon in Gravy
Never had liver? Try it the army way--with plenty of bacon. Adapted from the 1910 Manual for Army Cooks.
Baked Cheese Omelet for Six
Old-time army cooks new how to get an omelet started right--with a heapin' helpin' of bacon grease. Adapted from the 1910 Manual for Army Cooks.
Army Beef Stew
No one likes bland food, and Army privates are no different. This beef stew has a little kick to it, thanks to a coating of cayenne pepper. A great recipe for beginners, try it yourself. Adapted from the 1910 Manual for Army Cooks.
Sweet Baked Beans for the Slow Cooker
Simple, tender beans from scratch. Start these the night before you want to serve or early in the morning. Adapted from the 1910 Manual for Army Cooks.
Bacon Lima Beans
Kids like to play soldier? Give them the ultimate experience with a big pot of Lima beans. Adapted from the 1910 Manual for Army Cooks.
Boiled Cabbage with Bacon
Very tender, very flavorful vegetable side. Based on this recipe, seems like Army cooks don't think much of cabbage. Adapted from the 1910 Manual for Army Cooks.
Crispy Cabbage in Bacon Fat
Army cooks had the right attitude about bacon grease--keep plenty on hand in case of emergency. Here, the emergency is leftover boiled cabbage. Turn it into a tasty, bacony vegetable side dish. Adapted from the 1910 Manual for Army Cooks.
Mashed Carrots with Bacon Drippings
What makes mashed carrots palatable? Army cooks knew the answer a century ago: A hefty helping of bacon drippings! Adapted from the 1910 Manual for Army Cooks.
Baked Greens with Bacon
Collard greens don't stand a chance against Army cooks. Adapted from the 1910 Manual for Army Cooks.
Stuffed Onions
Army cooks knew how to feed men on the cheap. Here inexpensive onions serve as a bed for beef. Adapted from the 1910 Manual for Army Cooks.
Cheesy Onions
Army cooks excelled at finding ways to serve onions. Probably didn't make them the most popular guys on the base. Adapted from the 1910 Manual for Army Cooks.