FReeper Canteen ~ Military Chefs & Cooks~ 27 February 07

Serving the Best Troops in the World. | February 26, 2007 | Soaring Feather/Canteen Crew

[Kathy in Alaska]

[Tanniker Smith]

Reminds of the days about a decade ago when I still read many newsgroups in usenet (back before unlimited spam).
I would read, though never posted to, alt.swedish.chef.bork.bork.bork

TS

[Soaring Feather]

ROTFLOL!



Good one. We need lots of Military Humour.

[Kathy in Alaska]

[Soaring Feather]

One of my kids imitates the Swedish Chef to perfection, what a hoot.

[AZamericonnie]

Supporting our Soldiers, Sailors, Marines, Airmen, and Coast Guardsmen
at more than 1,000 places across the U. S. and around the world.

~Tribute to Our Troops~

[Tanniker Smith]

I used to be able to, but I haven't in so long.

[Tanniker Smith]

Me!

[Tanniker Smith]

Me!

[Tanniker Smith]

Me!

[GulfWar1Vet]

Chefs and cooks are our friends out in the field! They also gave out MRE's, lol

[Soaring Feather]

I can a little bit, but not like she can. LOL

[Soaring Feather]

Good evening, Connie. Thank You for ~Tribute to Our Troops~



HUGS

[MoochPooch]

My father was an army cook during WWII. Quite imaginative, too.

Maybe that was why Sunday night was always Dad's night. He put steaks on the grill. That position was sacrosanct; no one challenged it.

[Kathy in Alaska]

[Tanniker Smith]

Toss zhe cabbage up and take zh'boomboom.
[BLAM! shotgun fires]
[rain of vegetables]
Bruzhel sprouts.

And then there was the time that he tried many dinner but every animal he tried to cook attacked him. For dinner, they had a jar of vitamins.

[Soaring Feather]

Good evening, Mayor!

Thank You for today's message of inspiration.

[monkapotamus]

[BIGLOOK]

DEPARTMENT OF THE NAVY -- NAVAL HISTORICAL CENTER 805 KIDDER BREESE SE -- WASHINGTON NAVY YARD WASHINGTON DC 20374-5060

Navy Bean Soup YIELD: 6 1/4 Gallons or 100 portions, each portion: 1 cup INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD Beans, white, dry 6 lbs. 3 1/2 qt. -- 1. Pick over and wash beans. Ham stock Ham bones 7 gal. 8 bones -- 2. Add ham stock and ham bones. Heat to boiling point; cover and simmer 2-3 hours or until beans are tender. If necessary, add hot water. 3. Remove ham bones. Carrots, shredded Onions, finely chopped Pepper 1 lb. 2 lbs. 2 3/4 cups 4 1/2 cups 2 tsp. -- 4. Add carrots, onions, and pepper. Simmer for 30 minutes. Flour, hard wheat, sifted Water, cold 1/2 lb. 2 cups 3/4 qt. -- 5. Blend flour and water to a smooth paste. Stir into soup, and cook 10 minutes longer. NOTE: 1. If beans are old, soak 3 to 4 hours prior to cooking. 2. Add salt and additional pepper if desired. VARIATION: Old Fashioned Navy Bean Soup: Add one No. 10 can of tomatoes in Step 4. 30 March 1997

[monkapotamus]

"I baked fish last Wednesday(Darn expensive orange roughy...)"

I baked cat fish.