There are recipes, and there are ‘RECIPES’, as any cook worth their salt will tell you. 
Some resturants, are willing to share their recipes, others are not, the choice is their (and should be honored, in either case). When in the U. S. Army, I was assigned the duty of running a 1000 troop consolidated Dinning Facility (Mess Hall), where the troops were very unhappy about the meals served. First thing I did upon taking charge of the facility, was to burn the recipe box, and have everyone write home for the “Family Recipes”, opened the facility to a 24 hour schedule. Also baked our own breads and pasterys, started a short order counter, and created self-service serving tables.
There was aways hot soup, and sandwiches available between meal, and after hours.
I did not see any reason that a soldier should spend any of their pay, buying a meal. If they wanted something special on the menu, they just had to request the item, and if possible the recipe. Mostly the troops wanted good food, and food that had taste, and texture. Most of all they wanted it fresh and hot, not something that had been out on a serving table, getting soggy or lukewarm.
As the word-of-mouth traveled around about the changes in the facility, we were tasked to also serve vegetarian (all three types), kosher, and non-dairy meals (for troops that could not tolerate dairy products).
We even created a system were, when steak was on the menu, everyone got a “Perfect Steak”, just the way they like it (Medium Rare, Medium, or Medium Well). Yes you can please “All the troops, all the time!”
Since that day, I have been collecting recipes, whenever, and wherever possible. Some people collect stamps, I collect recipes.
~Parnelli
[This message has been edited by Steven H. McGarthwaite (edited 10 May 2005).]
43108][/li][li]1/2 lb stewing beef (cubes)[/
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