Recipies from the veterans

Diversions

 

Compiled by Chrissy Begle Layout & Design Editor

Layout by Jarvis L. Byrd Jr. Staff Layout Artist

20171017_193919
(Image from Cooks.com)

Army Donuts

Ingredients:
Pancake batter (prepared as directed)
Day-old bread

Directions:
1. Prepare pancake batter as directed.
2. Cut slices of day old bread on a diagonal.
3. Dip bread in the batter and fry as you would French toast.
4. Dredge in cinnamon and sugar or whatever you prefer.

4570285

Air Force SOS creamed beef

Ingredients:

1 pound ground beef
2 cubes chicken bouillon, crumbled
½ teaspoon garlic powder
½ teaspoon ground black pepper
¼ teaspoon onion powder
½ cup all-purpose flour
1 ½ cups low-fat milk

Directions:

1. Heat a large skillet over medium-high heat, stir in the ground beef, chicken
bouillon, garlic powder, black pepper and onion powder. Cook and stir until the
beef is crumbly, evenly browned and no longer pink, about 7 minutes.
2. Stir in the flour and cook for 3 minutes, stirring constantly. Stir in the milk and bring to a simmer, stirring constantly. Reduce heat to medium-low and simmer 5 minutes to thicken. Serve over toast, biscuits, hash brown potatoes or noodles.

 

4512598
(Image from allrecipies.com)

Navy potatoes

Ingredients:

6 large potatoes, peeled and quartered lengthwise
1 cup butter, divided, or more as needed
2 cups all-purpose flour
salt and ground black pepper to taste

Directions:

1. Place the potato wedges in a bowl of water and refrigerate for at least 1 hour.
Preheat oven to 450°F (230°C).
2. Spray a baking sheet with cooking spray.
3. Melt ½ cup of butter and pour it into a shallow dish.
4. Mix flour, salt and pepper in a second shallow dish.
5. Roll potato wedges in the seasoned flour then dip into the butter.
6. Arrange potato wedges on the baking sheet.
7. Melt and add more butter for dipping as you go along (the flour makes it thick).
8. Bake the wedges in the preheated oven until tender and
golden brown, 35 to 40 minutes.