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  2. United States military ration - Wikipedia

    en.wikipedia.org/wiki/United_States_military_ration

    The reserve ration was first issued during the latter part of World War I to feed troops who were away from a garrison or field kitchen. It originally consisted of 12 ounces of fresh bacon or one pound of canned meat known as the Meat Ration, usually corned beef. Additionally, two 8-ounce cans of hard bread or hardtack biscuits, a packet of 1. ...

  3. C-ration - Wikipedia

    en.wikipedia.org/wiki/C-ration

    The Reserve Ration was issued during the later part of World War I to feed troops who were away from a garrison or field kitchen. It originally consisted of 12 ounces (340 g) of bacon or 14 ounces (400 g) of meat (usually canned corned beef), two 8-ounce (230 g) cans of hard bread or hardtack biscuits, a packet of 1.16 ounces (33 g) of pre-ground coffee, a packet of 2.4 ounces (68 g) of ...

  4. Government cheese - Wikipedia

    en.wikipedia.org/wiki/Government_cheese

    USDA commodity cheeses. On August 23, 2016, the US Department of Agriculture stated that it planned to purchase approximately eleven million pounds (5,000 t) of cheese, [6] worth $20 million, [7] to give aid to food banks and food pantries from across the United States, [6] to reduce a $1.2 billion [7] cheese surplus that had been at its highest level in thirty years, and to stabilize farm ...

  5. Foods of the American Civil War - Wikipedia

    en.wikipedia.org/wiki/Foods_of_the_American...

    Moreover, the long-term strategic value of capturing meat in particular, including most famously the capture of thousands of cattle in the Beefsteak Raid of September 1864, was undermined by the Confederate Army's inability to secure either the hay or grain needed to feed large herds of swine or cattle or the salt needed to preserve meat after ...

  6. Thawing, brining and safe cooking: Common Thanksgiving ... - AOL

    www.aol.com/thawing-brining-safe-cooking-common...

    Once cool, remove and discard skin; reserve meat for another use. Strain broth into a fat separator or into a bowl. Let sit 10-15 minutes until the fat rises to the top. Pour de-fatted broth into ...

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